Advice on 750's into 375's.

[ANYOLDPORTINASTORM]

Hi, I've got about 15 different 750ml bottles of Vintage Port (about 40 bottles total) mainly from the 1980's but a few from the 1990's and 1970's (1977's). They have been stored pretty well and the occasional bottle is opened for drinking and occasionally some makes it into a reduction sauces. I would like to convert (trade) these into even recent Vintage 375ml bottles as my diabetes has trouble tolerating a full bottle. I live in Connecticut and am not sure what my best bet is. Any advice/help is appreciated. Thanks in advance. -Jerry p.s. It's a serious serious treat to make a French style reduction sauce out of a 1977. It's like a magician made it. :)

[Andy Velebil]

Jerry,

Please check your private messages (PM)

thanks

[Roy Hersh]

Hi Jerry,

Yeah there is a lot of sugar in some Ports and in the category overall. I know how difficult it must be having the temptation of Port and knowing the downfall with this disease. I don't know if you've had it long, but read today about how some people beat it back and have come off insulin and metformin by losing 20% of their body weight. But it seemed from the author, that was only the case, for people who had not been diabetics for a long time and I am certainly no expert on the topic.

Anyway, I hope somone comes through for you. I wish I had more 750s to help you out, but really only have a couple from 1994, 2000 and 1997. Nothing with age.

As to Port reductions, I did a dinner here for 8 people a couple of weekends ago and used 1.75 bottles of inexpensive Port ... and took it all the way down to 1.5 ounces of reduced Port to gingerly pour over the top of a wild mushroom bread pudding that my wife had made to accompany a full 7 bone prime rib dinner. Great super sticky and thick. People were amazed that nearly 2 bottles fit into my shot glass, which I was pouring from when plating the meal.

[ANYOLDPORTINASTORM]

Hi Roy, My diabetes was diagnosed about 4 years ago but i was warned to watch out for it a few years before that. I lost 15% of my body weight and have been maniacal about carbs/sugar consumption since. I eat/drink anything i want, but space it out and limit quanitities of any carbs. I was offered a 10 session class on diabetes managent and being in my mid thirties then, and being the youngest person in the class, i took it real seriously. Payoff was just 3 months after my diagnosis where my primary physician couldnt believe that my sugar levels were now lower than his on average (he's a non diabetic). I've since changed primary Doc's and even the new Doctor stated that i no longer have diabetes given the average blood sugar levels. I corrected him as in reality i do still have it, its just I am extremely careful. I have noticed that red dry wines hardly effect my blood sugar levels at all, its just the Port's that seem to raise my sugar big time. Hence the quest for 375's. I been buying 375's here and there so long run will be ok. :)

There really is nothing like a port wine reduction sauce. That sounds great. Mhmmmmm... I'll have to get an inexpensive bottle strictly for sauces. Thanks, Jerry B.