ThePortForum.com

I've seen a port that said it was fortified with Cognac specifically. It was a while back and may've been Aussie port, but thought it was Portugal.

Has anyone seen this before?

I may be into it as well if SeanC is going and it's a weekend. I am a sherry fan, but outside of Lustau, I know very little.

Best port I have ever had. How's that for a review?

It is likely that the reason you give for it not been called Garrafeira would equally apply to the word Colheita, especially it this was originally intended for the UK market when bottled in 1981. I learn something new everyday! Perhaps it's Colheita then? I would like to try some older Colheitas a...

Yeah..this bottle was remarkably similar to the only other 1940 Port I have ever had (twice) and that was the Neipoort 1940 garrafeira. Not as good as the Niepoort, but definetly in that style when tasting. Do they all taste the same at point, whether in wood for 40 years, or done as Garrafeira; th...

Good for you. More balls than I have... No way jose would I jump in the water in winter!

Where's Ramos Pinto?

There is never much mention on this brand. Is that it's not as widely distributed in England? They have a long history and deserve more attention.

Sandeman

Probably finish the leftover's for the '34 Rebello Valente and '40 Quarles Harris Reserve we opened on Saturday.

TN's should be out at some point.

If a VP can't make it 20 years, I don't want it. I think fair judgements can made at the 20 year mark. I wouldn't say after 20 years, "This port needs another 30 years before trying", but if I felt I would it was drinking well, I'd put on the drinking now list. Most cases that port would s...

How can you tell on tawny when it was bottled? Don't recall seeing a bottled date? I have seen it on some Madeira.

Stilton is one of the worst pairings with port in my opinion. I would like to see someone eat Stilton with port for more than a bite and look me in the eye and say that it is a perfect pairing. Monchego, Parmaesan, Asiago are much better pairings. Stilton is too rich and the port does not cut the ri...

Don't make the unknown bottle the only bottle of the evening. Serve the unknown with a bottle that can be drunk early or late to cater to the unknown bottle.

Nothing scientific for me.

I like to see how long it lasts in the decanter and how it develops over 12 hours. Does it fall apart? Does it improve or go downhill? Are the acids and sugars present? How dark is it? How dark did it become after sitting in the decanter.

Only Fri's or Sat's work for me in NYC, unless it is a holiday.

I've only been storing wines for about 12 years, but I have not had a problem even with delicate wines being stored in my cellar. I pile the cases on top of each other and then cover all the cases with a blanket. It is difficult for me to maintain any kind of humidity as the winters are bone dry and...

A wonderful port as are most Croft vintages. We had a 63 horizontal a few months ago and Croft lagged a little behind Taylor and Fonseca, but we did open the Croft a few hours later. I have had the 63 Croft 24+ and it was still showing pretty well; soften but not dead.

I tried the Dow White Port once and thought it was tasty.... About 10 years ago so don't ask me for TN's...

I'd like to hear about some White Ports that are recommneded and not a fortune to buy.

Fred is spot on the TN's. I mentioned to Roy about the '80 Ferreira and he said even if the the bottle had been on its side that it was a very light colored port. Kind of like a tawny, but not exactly... If that makes sense? The Nacional nose was out of this world! I don't feel the Dow really got to...

I'd be happy just keeping the port with no intentions of selling it.

Let's see, 1980's or 2007... Both about the same price. Tough choice since I am living to 125 years old...

When in doubt, leave no review. Anyone interested in such wines already knows what they are like and/or could care less what someone else said about them. I don't need a review to know a 63 Croft is good.

I was told that Guiness has several different recipes geared towards different regional tastes. African markets like a sweeter beer for instance... Not sure if it is true or not.

I don't believe that these were clean races. It is just not credible that a team with the experience of McLaren would make such fundamental errors and that a car would die for just long enough to make sure he couldn't win and spring back to life I agree, how could someone who has been the most perf...

Amazing how driver like Hamilton who seemed so polished and professional like a veteran driver on the first half of the season could do make such rookie errors on the last 2 races? He is hardly a rookie in the grand sense of motorsport and had kept his cool so up till China. I have been wondering if...