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If there's any interest in doing a double vertical, Luís Sottomayor gave me a set of bottles from the LBV masterclass he delivered at the BFT yesterday with the instruction to share them with the folks on The Port Forum. Sounds a great idea! It will fit nicely with the theme and we can compare and ...

Drunk and disorderly at the BFT decided we should plan a warre's LBV vertical because I just love them.

Signing? The books will be printed in Glasgow, and distributed from there. So not before arrival. But books brought to tastings can of course be signed. Decide in advance what you want written in the front. People: please do market this to wine aficionados you know. I really want it to be owned and...

I shall help prepare the food order. For those that have not added one on the food thread I will e-mail you tonight.

Great news-Many congratulations! My order is now placed. Can I have it signed please

AHB wrote: ↑17:50 Mon 03 Sep 2018 If I'm able to attend (still not certain) should I bring a bottle of something a little more mature with which we can rinse our palates after the hard work of the young ports?

Yes.. but I feel that it should be after we have voted.

Hi Tony,
Can you please count me in for this?
Many thanks,
Dia

•Duck liver paté
•Sirloin steak (rare) with thick cut chips and creamed
spinach if available. When no spinach, green beans with
shallots is fine.

Well this sounds fabulous! I don't have any '70s yet but if I know what's missing I can work towards acquiring it.

Food order for me please: duck liver pate to start followed by rare steak with chips and green beans. Thank you
I like the idea of less fuss with food ordering so the above order can be used in future events.

A bit late but please keep me in the waiting list, thank you

Yes please

Yes please Tony-Great suggestion. Thanks

Yes please, I can see most places are booked so please add me to the waiting list. Thank you:)

Mike thank you very much for initiating and making arrangements for this tasting. It was great fun with great company as always. :) This was quite an eclectic flight indeed. I always wondered how an LBV would show after a few years and it was delcious. I definitely learnt a lot, especially for the w...

Yes please!

Yay! I can bring a single quinta for sure. Mature LBV is harder to find when it comes to older vintages. Let me know how many bottles and what is needed or if everything is sorted port-wise, let me know how I can contribute. With regards to food: May I have the duck liver pate to start please, follo...

With regards to SQVPs , they are made quite similarly to VPs , with 2-3 years ageing in cask and no ftration prior to bottling. They are generally produced from the producer's finest vineyard in non declared years. I would be inclined to ignore the vineyard boundaries and Noval Silval's don't come ...

jdaw1 wrote: ↑22:27 Wed 07 Feb 2018 Last week were drunk, from my cellar, three double-magnums of Sandeman Vau 2000. Plus my last Cockburn 1955.

How was the 2000? Must have been good to drink 3 Mags in a week lol! I really like the '99.

With regards to SQVPs , they are made quite similarly to VPs , with 2-3 years ageing in cask and no ftration prior to bottling. They are generally produced from the producer's finest vineyard in non declared years. I would be inclined to ignore the vineyard boundaries and say that a single quinta is...

Hi everyone, I really like mature LBV's. Is there a free space for this event?

Fabulous - it seems we have plenty of reasons to assemble with much port! So how about this: Feb - Port fit for a Queen's subject (with a date to be determined that is good for said subject) Mar - SQVP or mature LBV Apr - Bring a bottle to share with Derek's new Knees I'm quite intrigued by the mat...

Hello, please could I be placed on the reserve list for the new date? Many thanks

Hi everyone, happy new year!
If there is still a space, can I please join you for this event? Otherwise please add me to the reserve list.
Many thanks.

And food order for me please
Starter : crab salad
Main: 220 gr. Steak with chips (rare please)
Side: creamed spinach if they still do it. If not, I will pass on the side. Many thanks.