ThePortForum.com

I am scheduled to attend a conference in London 17-18 April (Tue - Wed), but will arrive in the afternoon on the 16th (Monday). I would really like to meet up over some port at the B&F and was thinking of bringing some bottles out of storage in the interest of doing a "health check" on them (that's my excuse anyway!). The potential line up so far is; G70, W80, G85, F85, T85, OBV94 and RP94, but this may increase/decrease.

I know there is a big '63 tasting the week before, but I really hope there are some TPF members who are game for Tue 17th.

Potential problem 1: I need to get the bottles out of storage as soon as possible and would ideally like to have these delivered to an attendee whose goodwill is then required for decanting and bringing the bottles to B&F on the day (or earlier if decanting directly before the tasting). Volunteer(s) required (perhaps more than one individual is best so as to make transport easier)

Potential problem 2: On Tuesday I won't be able to get to B&F until approx. 1800 as the conf. ends at 1730. Thus, again I would have to rely on the goodwill of the attendees in terms of setting up, pouring etc.

NOTE: if people would rather meet on Monday 16th April, that is also fine with me. In this case, I am not constrained in terms of time, alleviating the second problem above.

Above issues have been resolved. I will bring the bottles to B&F on Monday evening prior to which I will also decant the younger or truculent ones.

Hoping for some interest and to see you in April!

Magnus


Updated post with list of attendees:

1. MW [food: crab salad, rib-eye medium rare+ béarnaise sauce, possibly sticky toffee pudding]
2. JDAW [food: Duck liver paté,gammon with everything]
3. IDJ [food: Cheesy Welsh Rarebit, Gammon, with black pudding, chips and heritage carrots but NO egg]
4. MPM [food: Cornish crab salad with ciabatta toasts, Rib eye steak (240g aged for 28 days) with hand cut chips RARE, Heritage carrots with coriander and onion seeds]
5. AHB [food: special order bone in sirloin steak (or rib-eye if sirloing not available) with bearnaise sauce and a side of green beans. No starter, no dessert.]
6. SCD
7. TC [food: Cornish crab, steak medium rare - side order of green beans]

Food order.

Draft of the placemats.

Subject to permission from SCP-DFS, yes please. I could take delivery and pre-deliver to the B&F.

But work keeps me late: hopefully somebody else could take charge of decanting.

FYI, B&F closes an hour earlier on Mondays.


Edit: I have spoken with Hannah and “tentatively” reserved the Red Room for Tue 17 April 2018.

Sounds good. I have updated the first post to hold list of attendees. Thanks for booking the B&F.

I'd be up for this as my diary appears free for this day. I wouldn't be able to help with decanting since will be coming in from Reading but hopefully, someone(s) can step in. Failing that, we could always ask the B&F-I believe they've done some decanting for us before?

idj123 wrote: ↑14:08 Mon 26 Feb 2018 I'd be up for this as my diary appears free for this day. I wouldn't be able to help with decanting since will be coming in from Reading but hopefully, someone(s) can step in. Failing that, we could always ask the B&F-I believe they've done some decanting for us before?

Excellent! Attendee list updated.

I’ll check my work diary tomorrow mornings and let you know.

Would you like any contributions from attendees either in the form of port or in the form of cash for the evening?

AHB wrote: ↑00:34 Fri 02 Mar 2018 I’ll check my work diary tomorrow mornings and let you know.

Would you like any contributions from attendees either in the form of port or in the form of cash for the evening?

It would be great if you can make it!

No contributions in any form are required for the ports. Food bill dealt with as per usual. Instead I am hoping that forumites might be interested in meeting over a few nice ports (hopefully), good food and company. It's been three years since my last tasting, so there is a bit of a gap to fill.

To all: come now, please make space in your calendars for Tuesday 17th April!

Count me in Magnus. Difficult to know yet whether I can help with decanting, but I’ll try and protect my diary to make it possible. Also, if all the bottles are coming from the same storage then you could maybe have them shipped directly to the B&F?

flash_uk wrote: ↑09:19 Fri 02 Mar 2018 Count me in Magnus. Difficult to know yet whether I can help with decanting, but I’ll try and protect my diary to make it possible. Also, if all the bottles are coming from the same storage then you could maybe have them shipped directly to the B&F?

Great! You have been added. Good idea about shipping directly to B&F. I'll make enquiries.

I can make it, my work diary is clear.

I could probably also get there a little early and help with decanting and setting up.

I would love to come along as I am in town already that week for my WSET Level 3, and this is the best way possible of swotting up for the fortified wine module. Unfortunately, my course means that on this occasion I would not be available to help with the set up.

Doggett wrote: ↑12:51 Fri 02 Mar 2018 I would love to come along as I am in town already that week for my WSET Level 3, and this is the best way possible of swotting up for the fortified wine module. Unfortunately, my course means that on this occasion I would not be available to help with the set up.

Brilliant! I have added SCD to the list, which i hope is you.

AHB wrote: ↑11:58 Fri 02 Mar 2018 I can make it, my work diary is clear.

I could probably also get there a little early and help with decanting and setting up.

Excellent Alex! You have been added.

PopulusTremula wrote: ↑13:31 Fri 02 Mar 2018

Doggett wrote: ↑12:51 Fri 02 Mar 2018 I would love to come along as I am in town already that week for my WSET Level 3, and this is the best way possible of swotting up for the fortified wine module. Unfortunately, my course means that on this occasion I would not be available to help with the set up.

Brilliant! I have added SCD to the list, which i hope is you.

It is indeed. Thank you, and I look forward to meeting you at the tasting.

PopulusTremula wrote: ↑10:57 Mon 26 Feb 2018The potential line up so far is; G70, W80, G85, F85, T85, OBV94 and G94, but

When you’re ready I’ll make the placemats.

And thank you for the Port. I, and likely others reading, like Port.

Magnus,

Please let me think about this for an appropriate length of time...









...yes please

I might be able to help with logistics but will need to check.

I've checked - it all looks good!

DRT wrote: ↑00:13 Sat 03 Mar 2018 I've checked - it all looks good!

Excellent! Thanks for the offer of logistics help. I'll bring bottles to B&F the evening before, see first post (edited). Any help on Tuesday (limited decanting, setting up and pouring) is much appreciated.

Images of draft of the placemats added to first post.

To all: time to decide on what to eat. Current menu (i think) found on the link below. Please state your preferences.

Boot & Flogger dinner meny

If this is not the correct menu, please let me know asap.

Thanks

My food order: crab salad followed by rib-eye + béarnaise sauce, potentially followed by a sticky toffee pudding.

At last... a date I can make - Is there space for one more?

forest26 wrote: ↑19:17 Sun 08 Apr 2018 At last... a date I can make - Is there space for one more?

Absolutely! You have been added under the initials TC. I hope that was correct?

First post amended, list of attendees increased by one.

Julian: please update the placemats.

Many thanks

Food order for me please:

Cornish crab salad with ciabatta toasts
Rib eye steak (240g aged for 28 days) with hand cut chips RARE
Heritage carrots with coriander and onion seeds

Many thanks