ThePortForum.com

Re: 66 @ 60 - Tuesday 17 March 2026 Yes please.

Yes please.

Alex Bridgeman wrote:
PhilW wrote: ↑07:17 Wed 21 Jan 2026
CPR 1 wrote: ↑22:40 Tue 20 Jan 2026 Scotch Egg
Ribeye (medium rare) with Peppercorn sauce, fries and spinach
Welsh rarebit
My dinner order identical to Charles' please.
Would happily upgrade to Tomahawk if someone would like to share one.
I'll share a tomahawk steak if you're happy with medium-rare?

Works for me.

CPR 1 wrote: ↑22:40 Tue 20 Jan 2026 Scotch Egg
Ribeye (medium rare) with Peppercorn sauce, fries and spinach
Welsh rarebit

My dinner order identical to Charles' please.
Would happily upgrade to Tomahawk if someone would like to share one.

jdaw1 wrote: ↑23:32 Tue 20 Jan 2026 The placemats have been updated. The ’48 and the ’80 are not yet credited to anybody.

I think the '80 could be:

Alex Bridgeman wrote: ↑22:19 Tue 20 Jan 2026 Attendees and Wines:
3. CPR1 (bringing 1980)

I would highly recommend the underground walking tour of the centuries-old streets and buildings under the royal mile, many of the current buildings having been simply built on top - look for "the real Mary King's close". It's many years since we did this, but I found it fascinating.

winesecretary wrote:Placeholder

I'm available! (I wish

I will post lists of who is to bring which bottles shortly. I've looked back at my original post, and need to update my list of currently available bottles: Available: 60, 66, 77, 85, 92, 03 all in excellent condition. (the only F70 I have to hand is a small stash from which previous bottles have b...

I will post lists of who is to bring which bottles shortly. I've looked back at my original post, and need to update my list of currently available bottles: Available: 60, 66, 77, 85, 92, 03 all in excellent condition. (the only F70 I have to hand is a small stash from which previous bottles have b...

Details to be confirmed, but the rough plan is as follows: - Date : 6th October 2026 at the Boot & Flogger, assuming they have availability that day. - What : Fonseca vs Niepoort dual vertical - Years : TBD, but expected to be at least 55-77 (55, 60, 63, 66, 70, 75, 77) In 2012 I organised a tas...

mosesbotbol wrote:Did you like it?

I think he's on the fence, really.

10 or 11 should be OK for me.

jdaw1 wrote: and also perhaps slightly for my own comfort (southener).

Loving the throwaway disdain.

Your choice of sensor depends on several factors; perhaps the most important are required accuracy, cost, connectivity (wired, wireless) and with what logging/display/alarm/control capabilities. We've used Sensiron's SHT range for T/H sensors in several product design (typically around £20-25 per pa...

Recently, a Warre 1960 bbr-bottled, and a Fonseca 1977.
Both in-neck and great colour bottles, both from stashes where previous bottles have been excellent.
Both taken to the same event, somewhat embarrassingly; the W60 sufficiently corked to be undrinkable, the F77 still drinkable but... Bah!

You opened ports using a Coravin?

jdaw1 wrote:On Friday I did a very Port thing, that multiple others have done multiple times, but it was my first time. Vintages 1996 and 1997.

What did I do?

Threesome?

You opened two cases at the same time?

Pls do post here what is opened. The bottles were as follows: Gould Campbell 1920 Unknown (est 1900-ish), blank cork Croft 19xx (est 1935-55) Da Silva 1937 colheita, bottled 1972 Sandeman 1852 colheita, bottled 1886 (sic) Grahams 1917 Warre 1963 Unknown 1900, bottled in 1902 by Sandiford, Son and A...

idj123 wrote:
flash_uk wrote: ↑15:24 Thu 11 Dec 2025 ETA crosskeys @ 1645
I got here at 3.30pm this year-go figure!

A man is thirsty!

Personally, given the wine is only 33yr old, I'd simply decant the full bottle, and allow any left in the decanter to evolve a little for the second day; sometimes with a wine this young it can even be better on the second day. No faff, and you and your friends can drink as much or as little as you ...

Draft of the ‘ placemats ’, meaning sticky labels and TN sheets and voting pages. Satisfactory? Who is to print? Point of order: First post attendees list includes Industry Guest, but placemats do not. Do we have one? If so, needs adding to placemat (even if anonymised); if not, then potential for ...

Alex Bridgeman wrote: ↑14:34 Tue 09 Dec 2025 And an unrelated question. Does anyone have a set of Port tongs they’d be happy to use to open bottles?

I’ve got a pretty full load and it would help if I don’t need to bring tongs.

Yes, I can bring tongs.

Great question; one for the producers perhaps; though their websites, and other suppliers, have a wonderful array of different answers... Taylor's website: "around thirty grape varieties can be used to make Port" Sandeman's website: "There are over one hundred grape varieties authoris...

I'll be via train, not staying over, so no taxi need for me this year.

Draft of the ‘ placemats ’, meaning sticky labels and TN sheets and voting pages. Satisfactory? Who is to print? Point of order: First post attendees list includes Industry Guest, but placemats do not. Do we have one? If so, needs adding to placemat (even if anonymised); if not, then potential for ...

I'm happy to collect from Toby for you .. call him and place the order ... I'll sort the rest Thanks - as I don't know what he has in stock, would you like to make the choice? Budget around £50-£60 Leave this all with me .... Am assuming you've got it sorted, but if any last minute issues give me a...

There is a recent article here
https://www.chemistryworld.com/features ... 83.article
which may/may not be the same as the magazine.

The things Rose Port does to a man. Indeed; I was going to make some kind of comment along the lines of "that'll teach us not to drink Pink Port" execpt I enjoyed the post too much. That said I'm going with a much simpler statistical-lies approach of drawing a curve of TPF attendee deaths...

I’d quite like to organise a ‘port that we don’t like’ tasting at some point - sort of ‘bring a bottle of a port that you just don’t get on with - and explain why’. I suspect most of us have a few bottles like that. Hmm. Cruz '89. Because you'd have to have not had Vintage port for 7 months to be d...

Alex M wrote:May I propose the following theme?

‘Vintage Port that you would like to drink if you had not Vintage Port for 7 months’.

I'm not sure that we've had a Nebuchadnezzar tasting before.

Conclusions: 1934 Fonseca , cold-stored, is Hall-of-Glory grade wonderful. 1948 Taylor , cold-stored, is Hall-of-Glory grade wonderful. Cold storage is wonderful. We all know how much cool, dark, constant temperature storage matter, and particularly for these older wines it seems the cooler the bet...

Placemats updated. Somebody please check carefully. Please. All checked and no issues found. burger (with cheese) I feel very foolish for my order of a cheeseless burger. Please add cheese, and then kindly let no more be said of this moment of carelessness. This issue has been resolved Present food...

Update for my default please:
- Scotch egg
- Ribeye (medium-rare), fries, peppercorn sauce

Thanks.

Food order for me please:

- Scotch egg
- Ribeye (medium-rare), fries, peppercorn sauce

1960 Cockburn, bottled by the Wine Society. Decanted 2 hours. Smooth, full of richly perfumed and lovingly spiced mature fruit. Singing in glorious harmony — Johann Sebastian Bach rather than Carl Orff. Superb. 96/100. Thank you for sharing, Derek! The musical comparison made me smile. I can only b...

Hi Simon - welcome to TPF and congrats on your find, Ferreira 1960 is a lovely port when in good condition. Ferreira is not a commonly available brand in the UK, and doesn't tend to fetch a large premium over other well known wines from this year, unless someone is particularly searching for it. Gra...

A point of academic interest I’ve just discovered in my notes from the tasting, the corks of the 1884 and 1890 bottles were unbranded. The 1896 cork was branded. I didn’t get to see the 1900 or 1908 corks, but 1912 and later were all branded. Interesting to know. That equals the oldest branded cork...

Interesting read, thanks to Harry for posting the pics and detailed review. The wines were clearly in fantastic condition for their age; the 1900 stood out to me in particular for its colour from the bottle photos before the event; glad to hear how well the wines showed, sounds like a great evening.

NigelM wrote:I shall be bringing a Fonseca Guimaraens 1962. The second best thing to come out of 1962.

Dr. No, obviously.

jdaw1 wrote:
PhilW wrote: ↑15:42 Sun 19 Oct 2025It's looking like I may be able to join you on the 18th Nov, if there is still a space available?
Reveal what you would bring, be added to the placemats, and behold!, fait accompli.

I would be bringing a Cr55

It's looking like I may be able to join you on the 18th Nov, if there is still a space available?

In Val McDermid's Splinter the silence, the Chief Inspector attends a function where Dow 2007 is served, and is told that it is "probably the best port Dow has ever produced".

Alex Bridgeman wrote: ↑07:42 Mon 29 Sep 2025
flash_uk wrote: ↑07:34 Mon 29 Sep 2025 Someone has devoted ~ > 40 hours of effort over the past months to prepare for this tasting.

Thank you Julian, it’s very much appreciated!

Hear, hear; the huge efforts involved in planning, preparation and logistics for this tasting are much appreciated.

Rather than fake, could the hard black perhaps be someone rewaxing, if the bottles may have been damaged and/or seeped at some point? (how do the levels and (wine) colour compare to the known bbr/arms-capsule bottle? I'd be tempted to take the lower level or poorest colour black waxed bottle and eit...

I agree it sounds odd, and unlikely. There are some years where there have been multiple colours for a single port bottled by BBR, but they've always (to my knowledge) used BBR/arms capsules. For Fonseca '66, all the BBR-bottled bottles I have seen are dark green capsules with BBR/arms on top. See h...

nac wrote: ↑08:18 Fri 26 Sep 2025 Virtual Get Together, hopefully via Phil's Zoom?

No problem (I hope!)

We're online now.

Thur eve: Salmon; *Steak (Medium-rare) and chips; Brownie Fri lunch: Scotch egg; Mushroom pasta; Cheese plate Fri eve: Salmon; Chicken supreme; Lemon tart Welsh Rarebit * would happily share a special steak with Alex on the Thurs evening per above (otherwise standard sirloin please). Revision of or...

Alex Bridgeman wrote: ↑09:29 Tue 23 Sep 2025 Thursday - Phil - do you fancy the cote de boeuf?

Friday - Justin and I will share a tomahawk steak

Works for me.

Thur eve: Salmon; *Steak (Medium-rare) and chips; Brownie
Fri lunch: Scotch egg; Mushroom pasta; Cheese plate
Fri eve: Salmon; Chicken supreme; Lemon tart

* would happily share a special steak with Alex on the Thurs evening per above (otherwise standard sirloin please).

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