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I completely agree with Roy, and with Derek, and it seems with everybody. The trio of F63 F66 F70 are just wonderful, and F85 is a too-young monster that will probably soften into something about as wonderful, ± something about which we can argue over many bottles. I tend to like my vintage Ports ...

g-man wrote:

jdaw1 wrote:

g-man wrote:Mt 63.

The more usual abbreviation is Mz63.

It'll be MT after friday night. HAR HAR HAR =)

2007 Quevedo Vintage Port Color: no note due to poor lighting, but it doesn't take a rocket scientist to guess that it's very purple, very dense, and very opaque. Nose: dense and purple, slightly tangy (which I believe JDAW noted as tanky), and some very aromatic alcohol. Almost perfumey alcohol. P...

1985 Taylor Vintage Port decanted 24+ hours prior Color: no note due to poor lighting. Nose: something mildly vegetal but not overpowering. Some alcohol. Strawberries with stem and leaf crown attached. Palate: sweet entry, then... corn cobs? Then it turns tart, then almost bitter. Still has very go...

1985 Churchill Vintage Port Color: no note due to poor lighting. Nose: very purple with some mild warmth and a faint, unknown richness. A very slightly tangy note might be contributing to that richness. Palate: very smooth and very purple (possibly plums) with red raspberry overtones. I wish I'd ha...

The restaurant - Au Relais des Buttes-Chaumont in Paris - was really quite fabulous. Strangely, though, it was nearly empty except for us the entire night. There was one other table for 2 and there might have been one single, but that's it. It's close to a Metro stop, it's close to a nice park, the ...

I think this was my first real tasting experience with a Kopke Vintage Port. It was certainly my first S. Luiz. I've had some of the much younger Kopkes (2000 and 2005, as I recall) at store tastings, but those never really allow you the time to do a proper tasting. 1985 Kopke S. Luiz Vintage Port C...

Links:

• 1970 Kopke S. Luiz;
• 1985 Churchill;
• 1985 Taylor;
• 2007 Quevedo;
• Placemats;
• Some planning;
• Review.

okay called and left a message.. let's see what they say. mmm they never called back... maybe they no have? My guess would be that they're simply posting everything on their distributor's list, which is a frustratingly common tactic on the east coast. Any time you see something like "takes 1 w...

The famous restaurant "La Tour D'argent" seems to sell port under their own name. (http://www.tourdargent.com/) Note to self: must try. Fair warning: La Tour D'Argent is probably one of the most expensive restaurants in all of Paris, right up there with the Jules Verne at the Eiffel Tower...

So I can take it that your views are not shared? You can, but you would be wrong. You have achieved your objective, and I will leave your Forum to your small clique. You know his objective? That must have been one of the private messages you received, then. Or you are telepathic. Or presumptuous. B...

Thus, we have covered the past 5 decades of port. Warning! Pedantry follows. Feel free to ignore. ;) Technically, you have only covered 3 of the past 5 decades. You've covered the 60s, 70s, 80s, 90s, and 00s. But those aren't decades. Despite all the partying, the 2nd millenium did not end at midni...

Hi Glen, the bottle you had from Gonçalo is the official Quevedo Vintage 2007. But at the time we sent the bottle to Vinologia, right after bottling, we did not have the labels printed. So we sent draft labels on for them to introduce the wine at the bar. Then I'm keeping the bottle - it's a collec...

I deglaze once w ith beef stock actually Get the reduction down till it's like thick syrup, deglaze with some beef stock, and reduce again. Depends on the purpose of the reduction for me, but deglazing (or even reducing) with beef stock is one of my more common techniques. Basically you can use Por...

KillerB wrote:Port reductions are sweet even if you use a drier style.

That actually depends far more on what else you put in the sauce than the style of Port that you use. I make a very nice Port reduction that isn't sweet at all, though it is very rich and goes very nicely with a thick steak.

Any vegetarian food on the menu? (Finding places which fit the criteria you list always seems a trouble in Paris!)... I'm not sure. Once my eyes rested on the listing for the big slab of red meat with au poivre sauce I kind of lost track of anything else that might have been available. :wink: I sus...

mm Well worth it at 30$/bottle? Absolutely. A significantly better deal for $30/bottle than the 1970 Royal Oporto that I picked up for that price, and I'm quite happy with the RO70. I was ultimately able to convince JDAW that the G85 might also be superior to the Churchill too. :wink: He is right t...

Oscar, This was a bottle I received from Goncalo at Vinologia. It does not appear to be labeled for export (just a relatively simple front label and no back label), so I was a bit suspicious that you might have provided it to Goncalo early. I'll post full notes once I get back to Seattle, but I thou...

I only have limited internet access while in Paris, but wanted to at least mention that all four Ports were very good (though the T85 had been open too long) and the restaurant was exceptional. Puzzling... we had reservations for Friday night, but there was only one other table (for 2) occupied duri...

Leaving only 26, which has also been posted elsewhere.

I'm about to leave for Europe, though, so it would be best if someone else continue with the next question.

32?

25?

28.

Pessimistically, 20.

Happy birthday, Alex! I will toast you this weekend with a 1970 Royal Oporto!