ThePortForum.com

By the way, the Wine Spectator's notes: 1995 Vargellas:A gloriously crafted young Port, new from Taylor. Ancient vines from Vargellas. Inky-colored, with wonderful spice, plum and berry aromas. Full-bodied, medium sweet, with silky tannins and a long, long, sweet fruit finish. Not imported into the ...

Gentlemen, far from being put off i was most pleased at the debate that ensued,a simple question answered comprehensively! So to answer your question AHB I chose 3 ports to drink : 1995 Vesuvio 1995 Taylor's Vargellas 1995 Graham's Malvedos I look forward to the drinking and thank everyone for their...

As ever gents,some clear advice with some interesting alternatives....thanks

As a long time lurker and an infrequent poster I know exactly where to come for great advice on port choices! With Christmas just around the corner i'm thinking about what port to drink and have been offered Vesuvio 1995 for £26 a bottle. Wine spectator has it at 95 points and 4th in the top 100 win...

Have you tried The Wine Society?

Afternoon chaps, I have been reading/seeing alot about the new hot thing in wine,the Clef Du Vin. If you have not already heard of it ,Google it and have a read. Basically it is supposedly a tool that lets you "age" a wine by exposing it (via dipping the Clef) to a special alloy they have ...

I shall now share the true secret that give real spag bol ragu its depth of flavour: use a mix of pork and beef mince PLUS 250g of very finely chopped chicken livers! you need to brown/cook the livers before adding so they melt into the sauce... Try it,you won't regret it!!

haha...thanks chaps...as i thought its a load of codswollop , why would one wish to drink a VP that had not had a chance to breathe and open up! My suspicions are confirmed,its tat. Now,how to go about never using them in their company..I will have to have a decanted wine that has had sufficient tim...

A friend bought a set of 8 port sippers for me for my birthday recently. (small glasses with a tube running from the bottom of the glass from which you drink) I had not seen these before ,the labelling states that as you are drinking from the bottom of the glass it makes the port taste better due to...

Great thanks Tom.Maybe you would consider splitting a case if thats what you're looking for too??

Neil

Thanks for that,very interesting.
I would like to ask for your advice in this,I would like to get hold of a case or two of 1970 (yes,for my 40th in 2010!!)
What would i expect to pay for ,say , a Dow 1970 at auction and where do i find these auctions??

Any pointers greatly appreciated

Along the very wise lines of Dereks plans i will be opening a Fonseca '95 for the masses whilst keeping back a Sandemans '70 for my own glass. This may seem the very antithesis of Christmas spirit but i only enjoy sharing a good bottle with others who appreciate it as much as i do....if they don't, ...

Quick update for you.. the Hoopers LBV 1997 was opened on Sunday. Without boring you with the dreadful details it was used in Mondays Spag bol

all that being said, can anyone tell me what the good vintages are for Colheitas are?? I'm going to look for a Kopke to try and would like to make sure its a good'un...

thought as much. I will open this weekend whilst i'm cooking and report my findings.

I have just found a bottle of Hoopers LBV that someone gave to me ages ago...i think its a 94 or 97. Either way...Hoopers??
I can't see any mention on the site of this brand ..am i to assume its best used in Spag bol?

Just wondered if one of you fine and knowledgeable gents could fill me in on this,i have been wondering how and why a port is discribed as crusted?

Well..i cracked open a bottle of this yesterday whilst a little worse for wear ..had a good friend and fellow food and wine enthusiast over for lunch and got carried away (he brought round a bottle of Pape-Clement 1998 for me! )..anyway when first decanted this proved to have quite an explosive bouq...

This has really piqued my interest...I too would like to see this in action if you can youtube it! Also let us know how you decide to proceed vis a vis wet or dry corking and how the method you choose works!!

Haha...the Gonzo I take my name from is the Dr Gonzo in Hunter S Thompsons "Fear and Loathing in Las Vegas". This was a nickname given to me by friends during my younger crazier years... I have calmed down alot in the last 15 years

I make spag bol alot too...seems fitting somehow!

A South African friend gave me a bottle of this a couple of years ago after raving about it..its been sitting in my wine rack since and all i have done is give it derisory glance from time to time as i pass it over for another bottle. Firstly, South African port? Hows that possible,are they allowed ...

Very interesting.. I will have a dabble this weekend and post my thoughts .. Thanks Derek

Noted.Thanks Axel.

Neil

I was lucky enough to be recommended this by a sommelier a few years ago and managed to secure 12 bottles from FRW. It has become almort impossible to buy this vintage now and i'm thinking about starting to crack a few open .. Has anyone had any experience of this wine?