For The Love Of Port

Hello All,

My first post goes to a VP that i just drink at an event yeasterday in Lisbon Casino. As you already guess i'm from Portugal and have been following this GREAT Forum for a while so today is the day i will begin to post. I work as a DBA in Lisbon and in the IVV (Government Institute for the Wine sector. My name is João Rico and anything you need....just ask.


TN Quinta do Vale Meão VP 2004 - Nice dark color. Aroma is still a bit closed but i could sense some chemical and kind of pharmacy aroma. liquorice and Full body with great tannins at the end saying that we have vintage for the next years to come. Nice vintage that can be enjoyed right now but i think will improve more.




Best Regards,


João Rico

Dear João,

Let me be the first to welcome you to our midst and thank you for your introduction and well written TN. It is great to have someone of your stature joining us.

DBA means something different here in the USA, so would you please explain the Portuguese meaning?

One question for you, if I may? We are trying to figure out a way to get those that just read the website but for whatever reason, do not post on the website, to do so. So if you would share what held you back from doing so ... or finally enticed you to post, that would be very very helpful.

Again, thanks for joining us and we look forward to many brilliant posts in the future!

Sincerely,

Roy

João,

Welcome to the forum, it is a pleasure to have you leave the "lurking" status and join the posting ranks I look forward to reading your future posts.

Regards
Andy

DBA means something different here in the USA, so would you please explain the Portuguese meaning?

DBA - Database Administrator


You see...what held me back possibly was the lack of confidence on posting Tasting Notes and maybe the waiting for that little amount of courage to do so.


Best regards,


João Rico

vintage.pt wrote:

DBA means something different here in the USA, so would you please explain the Portuguese meaning?

DBA - Database Administrator


You see...what held me back possibly was the lack of confidence on posting Tasting Notes and maybe the waiting for that little amount of courage to do so.


Best regards,


João Rico

Well, we are very glad to have you with us now Joao. (I can't seem to figure out how to make the accent on the top of your "a" just yet... :? )

Todd Pettinger