ThePortForum.com

25% opacity, brown orange. Toffee, caramel nose. Dryness, burnt toffee notes, extracted fruits, rich mouthfeel.

65% opacity, dark red. Red & black fruit, strawberries, cranberries, cherries. Amazing burst of fruit all along the palate. Rich and full, tannin and acidity still there in the finish.

35% opacity, brown amber. Dirty nose, musty. Oversweet, syrupy, no backbone, acidity gone.

25% opacity, golden brown. Smooth, silky, syrupy entry. Gentle heat mid to late palate. Citrus flavours, extracted. Nice balanced acidity, long, long aftertaste.

50% opacity, dark mature red. Rich nose, mature red fruit, cranberry and cherry. Smooth, rich mouthfeel. balance of tannin, fruit, acidity. Some dryness. Still on the plateau!

40% opacity, red-brown, slightly cloudy. Dirty nose, musty. Chewy, peppery entry. Bit flabby and hollow.

50% opacity, rich red. TCA on the nose. Smooth with red fruits.

30% opacity, mature red, orange rim. Nose a little musty. Lively entry, extracted fruit, slightly dry finish, long aftertaste.

35% opacity, red orange. Molasses, caramel, black cherries. Smooth entry, gentle acidity along the palate, wood flavours.

40% opacity, mature red. Rich nose, Christmas cake. Syrupy mouthfeel, slight bitterness mid palate.

20% opacity, rich amber/tan. Wonderful fruit on the nose, apples, and young wood. Smooth, very fresh, great array of flavours - apple, young cedar.

35% brown, yellow rim. Cloudy. Candied nose. Very sweet entry, sugared, some mild acidity hanging around. Over the hill I thought.

40% opacity, mature red. Fabulous nose, ripe cherries, some slight medicinal hints. Wonderful silky entry, sweetness - ripe red cherries. Heat in the finish, some pepper.

70% opacity, brown, cloudy. Dirty nose. No further note taken.

I’ve been in touch with the Monkey and I have the Monkey’s guess which I will announce later.

Pages 52 & 53 . In 1894, J. A. De Macedo Esq. of Osmandthorpe Hall, auctioned some Croft 1834. In 1904, the same chap, now of Leventhorpe Hall, auctioned some Croft 1844. I wondered why he moved house. Couldn't find anything on that, but he did make some patent applications: Patent 1 , Patent 2 . T...

richmills wrote: ↑

11:54 Sun 30 Dec 2018

a Grahams from a good vintage is a port that really starts to come good at around 50 years old.

Completely agree

I’m afraid I now can’t make it.

Comment at will! I sense you share my desire to have attended such a lunch, and perhaps my inclination to create a similar event

Decanted 12 hours. 55% opacity, warm red. Strawberries and cherries on the nose, then faint bubblegum. Smooth entry, then heat builds towards the finish. Lovely red fruit along the palate and into the aftertaste. Great port for Christmas Day!

Decanted 10 hours. 70% opacity, dark red. Nose of brambles and cassis, hints of chocolate and a tiny bit of pepper. Full mouthfeel, peppery heat mid palate. Lots of dark fruit, yet to ripen. Good acidity, soft tannins still. Alcohol not quite as integrated as it could be. Enjoyable to drink now, but...

As I sip my G70 on Christmas Day...

Page 6. Broadbent references a get-together badged as “The Great Port Controversy” lunch. What a fabulous topic for a lunch, with, I imagine, some fabulous juice also.

Page 107 . On 24 October 1952, the Trinity College Cambridge wine committee determined that the 1927 Dow was fading and "...should be put into service in the Combination Room during the Summer of 1953." The one and only tasting note on the Port Forum, written in 2018 for 1927 Dow, suggests Dow did ...

Page 101 . On a prior occasion, I had read the same extract from "A Miscellany of WIne", which discusses the perils of using a narrow-thread corkscrew. I now have a habit when visiting new places and browsing around shops, of searching for corkscrews which have a wide-thread screw. I have yet to fi...

I plan to use this thread to share enjoyable excerpts discovered as I dip into Port Vintages: The Chronicle of Vintage Ports, from the Beginning.