Actually, I stand corrected, on further digging.
Whereas, for the purposes of duty, HMRC has historically decided not to call port a wine, it looks like it is for the purposes of the Weights and Measures Act 1985 (as it falls in the definition of s.1(4) Alcoholic Liquor Duties Act 1979).
Evening all
Re: Evening all
oh man even worse. less then 2oz???dockmaster wrote:In the UK, according to the weights and measures law, Port and other fortified wines are served in 50ml measures or multiples of 50ml.
Or just buy the bottle for the table
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
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- Cheap Ruby
- Posts: 15
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Re: Evening all
JacobH wrote:Blah, Julian beat me to it! Incidentally, that SI has been amended by SI 2001 No. 1322 (‟Weights and Measures (Intoxicating Liquor) (Amendment) Order 2001”).jdaw1 wrote:The nearest I can find is the The Weights and Measures (Intoxicating Liquor) Order 1988, of which the nearest I can find isdockmaster wrote:In the UK, according to the weights and measures law, Port and other fortified wines are served in 50ml measures or multiples of 50ml.which, despite the commendable allowing of 1-litre portions, doesn’t seem quite so restrictive as you say. Please Mr Dockmaster, what am I missing?5. (1) Subject to paragraph (2) of this article, wine and made-wine for consumption on the premises at which it is sold shall
- (a) be pre-packed only in one of the following quantities, that is to say
- (i) 25 cl, 50 cl, 75 cl, or 1 L; or
(ii) 10 fl oz, or 20 fl oz;
Anyway, my understanding was that it was only Gin, Vodka, Rum, Whisky, Wine and Cider which had defined units of sale. Others (e.g. Port) can be sold in any quantity. It’s a fairly odd list (for instance, it’s rare to have cider mentioned without perry), but then we’ve never quite sorted out our units of measurements over here.
'Fraid not. You need to define what measures Port is to be sold in and stick to it.
- SushiNorth
- Martinez 1985
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Re: Evening all
Of no use to you, but in NY State:
36. "Wine" means the product of the normal alcoholic fermentation of
the juice of fresh, sound, ripe grapes, or other fruits or plants with
the usual cellar treatment and necessary additions to correct defects
due to climatic, saccharine and seasonal conditions, including
champagne, sparkling and fortified wine of an alcoholic content not to
exceed twenty-four per centum by volume. Wine produced from fruits or
plants other than grapes shall include appropriate prefixes descriptive
of the fruit or the product from which such wine was predominantly
produced, and no other product shall be called "wine" unless designated
as artificial or imitation wine.
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I hate to say it, but I have not found port to go particularly well with indian food. Too much clashing of spices. Tawnies will do OK but VPs will get lost in the mix. (I do have some experience with this, as my sister-in-law is indian, loves to cook, and loves drinking all my port.)
One approach I've always hoped a restaurant would take is to declare friday or saturday (perhaps even just once a month) to be "port night." Open one bottle of VP and sell glasses that evening. When it's gone, it's gone. You could build up a quick cult following with a tactic like that!
36. "Wine" means the product of the normal alcoholic fermentation of
the juice of fresh, sound, ripe grapes, or other fruits or plants with
the usual cellar treatment and necessary additions to correct defects
due to climatic, saccharine and seasonal conditions, including
champagne, sparkling and fortified wine of an alcoholic content not to
exceed twenty-four per centum by volume. Wine produced from fruits or
plants other than grapes shall include appropriate prefixes descriptive
of the fruit or the product from which such wine was predominantly
produced, and no other product shall be called "wine" unless designated
as artificial or imitation wine.
---
I hate to say it, but I have not found port to go particularly well with indian food. Too much clashing of spices. Tawnies will do OK but VPs will get lost in the mix. (I do have some experience with this, as my sister-in-law is indian, loves to cook, and loves drinking all my port.)
One approach I've always hoped a restaurant would take is to declare friday or saturday (perhaps even just once a month) to be "port night." Open one bottle of VP and sell glasses that evening. When it's gone, it's gone. You could build up a quick cult following with a tactic like that!
Re: Evening all
Curry needs Speyside whisky.
- JacobH
- Quinta do Vesuvio 1994
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- Contact:
Re: Evening all
Does that mean that Riesling and Tokaji made with Botrytized grapes can't be called wine?SushiNorth wrote:Of no use to you, but in NY State:
36. "Wine" means the product of the normal alcoholic fermentation of
the juice of fresh, sound, ripe grapes
Re: Evening all
Dockmaster,
I just read a review in The London Paperand I think it may be your new restaurant - you are making my taste buds tingle! I assume you have now opened? Do you have suitable tables for a port tasting - assuming we could all agree on port suitable for drinking with Indian food!
I hope the venture is going well - from a confirmed port AND curry fan!
I just read a review in The London Paperand I think it may be your new restaurant - you are making my taste buds tingle! I assume you have now opened? Do you have suitable tables for a port tasting - assuming we could all agree on port suitable for drinking with Indian food!
I hope the venture is going well - from a confirmed port AND curry fan!
Ben
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Vintage 1970 and now proud owner of my first ever 'half-century'!
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Vintage 1970 and now proud owner of my first ever 'half-century'!