ThePortForum.com

Sadly i will have to pull out, doing the graveyard shift feeding No.2.

djewesbury wrote:Why?

To make room for the waffer thin mint?

I've got tickets for Room on the Broom on Sunday. Should be good though i fear the audience might be a little runny-nosed and fidgety.

No port. Armagnac for me tonight.

A suggestion half tongue-in-cheek would be that you look for Cali fruit bombs. Often these have alcohol levels not far from that of port, achieved w/o fortification. Alternatively, Amarone might fit the bill.

Bruce Guimaraens?

1994 Offley Boa Vista Bought earlier this year from Nicholls and Perks who allegedly bought this batch from a firm which was closing down. Purchase made based on prior acquaintances with the brand, the reputation of the vintage, Tom's Offley good joke, and the price. Decanted 24 hrs. Dark purple co...

jdaw1 wrote:

benread wrote:"Walk it through a warm room"!

Remove from fridge six hours before cooking, and most of the work is done.

Succinct and accurate, more so than most people realise.

The below Warre is not one i have heard of. I assume it's a typo or yet another example of auction house sloppiness.

https://onlineonly.christies.com/s/sign ... 225/12814/

Having paid Phil a surprise visit during my afternoon constitutional/coffee break i can attest to the gorgeous smell of the '63. The lineup looks stunning and I am certain the evening will be a success.

And so, with heavy feet and with the emerald sheen of envy i made my way back to the office...

Sorry, i phorgot. Hail Marys in progress. Cilice being tightened.

Edited to correct typos.

djewesbury wrote: No full-face tattoos.

But presumably a Prince Albert is OK depending on how one flaunts it?

In October the Danish VP Club held a tasting of 1994 ports. The results, which may be of interest can be found here: http://vintageport.dk/wp-content/uploads/2014/10/Results-of-the-Vintage-1994-Tasting-in-Odense.pdf Richard Mayson's thoughts and scores can be found here: http://www.richardmayson.com...

Wasn't me. Owen started it by referencing the Ruski. He's the subversive one, not me. Just remember how he wants us to hate T85 indefinitely. *stirring the pot*

It was a wonderful TN though!

I can see him now, rising from the rubble, hand in hand with Dennis Skinner. Or then again, perhaps not. Also, what would the leitmotif of a 21st century bourgeois revolution be? "No Tesco on our high street!"? "Primark, pay your taxes but keep up selling me cheap clothes made by Chin...

Or Papa Doc

Oooh, comparing Alex to Mayakovsky, risqué!

As one of the revolution's own surely M's willingness to pay tax ought to have been guaranteed?

I am not sure the camera or its settings is going to solve all problems. In general: natural light and neutral background (in terms of pattern and colour temp) good, flash and busy or non-neutral background bad. There are portable studios available but i'm afraid you get what you pay for and they'll...

I knew temp would be contentious but hey ho. In other news: fog in the English Channel, continent isolated!

I understand and enjoy the bumpy cheese sandwich but, at the risk of swearing in church, wherein lies the enjoyment of imbibing Guiness? With tar being its closest relative in terms of appearance and flavour, the romantic ideal of G is lost on me. Give me an ale anyday, cold, with head and preferabl...

To allow Daniel his turn, to continue the Swedish theme and pretending he's still alive; Jan Johansson esp. his jazzification of Russian folk music.

Bleeding Gums Murphy?

jdaw1 wrote:Further, there is the ‘Green Room’, which could hold up to eight of is. It was occupied, so not photographed.

I think it looks very promising indeed. Please say the B&F is not part of any future refurbishment plans.

What's Wilton's like? Grouse and bread sauce? Decent ports? Have they entered the 20th century yet?

I'm not sure the naming convention for German wines is any more complex than that for Burgundy. Village, Site, Producer is the basic formula. Know the different styles/categories (Prädikaten) plus those for dry wines and you're off. I still find Burgundy baffling, which in part why i have steered cl...