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oscar quevedo

As food, I would like to have: soup, turkey and pannacotta.

Thank you Alex once again for organizing this!

Oscar

oscar quevedo

Looking forward to see you in London in December.

A word to Alex for making all the efforts for this tasting to happen.

Cheers,

Oscar

oscar quevedo

Thank you Alex for putting this up. It seems that we will have a full room

Gleen, I am very interested about your experiment withing the Closure experiment!

oscar quevedo

Oscar, would you suggest this is necessary for this blending or are you referring to blending in general? I can either cellar cool or fridge cool the components, whichever is preferable for the session. Hi Rich, I mean for blending at the winery. For our excercise tomorrow the evaporations will be ...

oscar quevedo

Tawny is drunk at about 6°C. At what temperature should it be blended? Good point Julian! 6ºC seems too low for drinking. However, not for blending. Being alcohol very volatile, the lower the temperature at blending the less alcohol is lost with the process. So less need of further aditions of agua...

oscar quevedo

Alex, for me please:

Roasted beetroot and goat’s cheese salad with toasted walnuts
Corn-fed chicken supreme with crispy pancetta and new potatoes

Email received! Oscar

oscar quevedo

Alex, thank you for organizing the tasting. The theme could hardly be better, two solid houses and plenty of good friends to warm up for the BFT.

I can adopt a bottle or help paying the expenses, whatever works best.

Oscar

oscar quevedo

Finally I can make it to another tasting of TPF on the 21st.

oscar quevedo

Hi Phil, that's true about Naked Wines, LBV is out of stock but restocking soon. Another option is http://www.wine-boutique.co.uk/port.

Thank you!

oscar quevedo

Hi Signus, my name is Oscar and my family is a small Port wine producer based in the Douro. Our Late Bottled Vintage, which matches your price point is finned only with bentonite and thus suitable for vegans. It is available in the UK through different retailers, though the easiest is probably naked...

oscar quevedo

Chris Doty wrote:
oscar quevedo wrote:we bottled 50 Imperials and 200 magnums.
Broseph, no 375mls?!

Sure, 2.000!

oscar quevedo

G-Man, Julian, we bottled 50 Imperials and 200 magnums.

Great thread, BTW.

oscar quevedo

We will Alex!

oscar quevedo

Thank you very much for your notes Alex and for the nice review. If you agree, we will quote you and use it in our technical sheets. Cheers!

oscar quevedo

Great evening, as it always is when I'm in London with you. Those 1958 Ports that we tasted were in general smooth, sometimes light and almost all reached the pick a couple of decades ago, I would say. However, it was a lovely experience, thank you all for keeping these bottles and allowing friends ...

oscar quevedo

Warre 1958. Light ruby, brick colour. Alcoholic, pharmacy flavours. Maybe because of the quality of the alcohol, it reminds me all the time a hospital. Very simple and light.

oscar quevedo

Noval 1958. Brick colour. On the nose it is a bit close, with the va showing up. Matured, evolved and a bit oxidized, more Colheita than Vintage. Thyme in a bottle of Port.

oscar quevedo

Bright cherry ruby colour. THe freshest and more intense flavours of all. Sweet and a bit alcoholic on the palate, ripped fruit, rich and long.

oscar quevedo

Fonseca Guimaraes 1958. Dark brick colour. Ripe cherry flavours with a touch of olives, a bit of mould. Thin mouth and not very integrated. Misses a bit of tannin to handle the sweetness.

oscar quevedo

Dow 1958. Light ruby colour. Smooth flavours reminding delicate red ripe fruit. Slightly harsh tannins, long finish but not perfectly integrated.

oscar quevedo

Delaforce 1958. Light brick colour. Very smooth flavour with the alcohol predominating. On the mouth is ripe, a bit of jam but overall balanced. It's does not have a lot of body but it is a lovely Port. My WOTN.

oscar quevedo

Constantino 1858. brick/ brown colour, slightly turbid. Caramel and sweet notes on the nose. On the palate is round, not very long but quite nice. Colour oxidized and more on the Tawny side.

oscar quevedo

Burmester 58, light ruby, brick colour. A bit of mould and TCA on the nose, with alcohol standing out. Medium-intense body with firm tannins, slightly sweet.

oscar quevedo

Thought I could change it this time, but without success again. Almost nothing left in Portugal of 1958. Uncle Tom is kindly allowing me to adopt a Fonseca Guimaraes from him.

oscar quevedo

Are we definitely going blind on this? I'm interested to see how they taste, and differ, and will be more interested in "so the '58 Dow is like this, the '58 Warre is like that..." than in guessing which is which. If we do do it blind, could people still please bring the bottles, as some ...

oscar quevedo

I like the idea of the 58s too, served blind.

Daniel, not sure if this year I'm able to make it Belfast, my wife is pregnant and we expect the baby in October. I may have to skip Belfast this year. Let me know if you come to Portugal soon.

oscar quevedo

Thank you Julian for opening up the discussion.

In my opinion, I'd go for a theme and certainly blind!

oscar quevedo

Thank you all for your words. The whole family is happy to read this here. and so we smile.

oscar quevedo

Interesting thread, Port geeks getting into Port chemicals. My view which is quite similar with yours: - baume is strictly related with density and sugar, as Jeff pointed; there is no correlation between baume and acidity - the acidity that you can find in wine (not the added during fermentation or ...

oscar quevedo

Thank you to all of you that has shown interest in our 2011 Vintage. Also big thank you to the admins of The Port Forum for letting me post this offer here. I can imagine that pretty much everyone that wanted to get some of our 2011 en primeur already did it. Anyways, the offer finishes this Friday,...

oscar quevedo

Alex, I'll try to coordinate this with each one of you. I may need help later, but then I'll ask for that. Ian, you can let me know what would you want to get of the V11. The easiest and cheapest is probably send all to Seckford Wines and then see case by case. But with the volumes we are having con...

oscar quevedo

Interest has been expressed in buying Quevedo 2011 for delivery to the UK, in-bond. Transport would be most efficiently done in one larger order, rather than several smaller orders. If you want, please PM or email me and I’ll send prices and make arrangements. oscar at quevedoportwine dot com

oscar quevedo

Thank you Julian, I've made my first placemts! It is possible

oscar quevedo

Ben, I'll do what I can to make sure you have fun. However, this time is going to be very easy....

oscar quevedo

Theme - bring a bottle of port to share (note: does not have to be vintage; Oscar quite likes sweet, brown sticky port <<shudder in horror icon>>) I’m in. Hurray! Rather lacking in brown stickies should I adopt or bring red? I have taken AHB's words as a direct instruction from the organiser to bri...

oscar quevedo

I Jacob, I want two of your Port Tasting Notebooks (need to give one to my sister), so please let me know the easiest way to get it. Paypal works for me too!

oscar quevedo

As Daniel says, very likely it is Santa Marta rather than Maria! If it's Caves Santa Marta it is a co-op winery located in Santa Marta de PenaguiÃ£o, few km north of Régua, Baixo-Corgo. Decent White Port comes from that area. It is a big co-op with an important rule in the local vinegrowing but as m...

oscar quevedo

Derek, I'm glad to know that all our blending efforts during a cloudy and rainy morning spent at the tasting room, turn out in a nice blend! The idea was to make a blend with good structure and complexity, with a lot of aging potential. And as 2008 Ports have a lot of this, it was not that hard. I'm...

oscar quevedo

I like the idea of a tattoo on my (out of form) right arm!

oscar quevedo

Good question g-man! No we don't, but as we use similar Ports for topping up I'm not sure if you would find significant differences between batches. In any case, I'd prefer to have these samples since the beginning of the topping off. But that's is more extra work!!!

oscar quevedo

Julian, well done!! This is precious content for the Port trade and I foresee some refreshing in the site mentioned above. So does your comments will help me to fix some sections of the blog.

Oscar

oscar quevedo

Of course you can Jacob, pleasure to talk about that! We use to top up every six months, both pipas and balseiros. Last week we top up all the balseiros of 14.000 liters with around 200 liters. It's important to keep them completely full because we want to have a slow oxidation resulting from the co...

oscar quevedo

Time to put my two cents in. Actually, I think there is no answer for this, not from the legal side, neither from the producer’s point of view. Why? On the legal side, IVDP says that a Colheita is a ‟Port Wine from single harvest”, so 100% of the Port, the total amount from a single vintage. But on...

oscar quevedo

Is it reliably possible to deduce, from the name of a Quinta, which preposition (‟do”, ‟da”, ‟de”, ‟dos”, other) it would take? Is there a rule, whether or not complicated, that can be applied? The simple answer is no. The preposition is based on the gender of the noun, and there is no guarante...

oscar quevedo

AHB wrote:I can't believe I've just spent 5 minutes of my life reading this thread. What a waste of time when I could have been drinking port instead.

This post is hilarious... and I fell into the same trap you did Alex

oscar quevedo

It was a great evening, I'm happy to see that the Port Wine lovers from the UK are in pretty good shape!

It was a shame you couldn't make it Alex, but we know we can't always have everybody...

oscar quevedo

See you all on Monday! Everything blind tasting, right?

Are 2010 Ports allowed?

Oscar

oscar quevedo

Hey Oscar, Have you seen any raisining of the grapes? Or possibly, is the ground water suppy sufficent to provide the vines with the needed mositure? Marc Hi Marc, we have noticed some sunburn in Quinta da Alegria, which is different from raisining. As you may know, raisining comes after full matur...

oscar quevedo

Hi Ronald, this is a good point. In 2003 the total burnt area was 372k ha, while in 2005 117k. This year forecasts point at 100k ha, lower than any of these two years. But in both 2003 and 2005 it rained before the starting of the harvest, helping rinsing the grapes.

oscar quevedo

Weather keeps cooling off but forecasts show a new heat wave for the weekend. No signals of rain yet. It would be helpful not only for irrigating the vines but as Tom points, to rinse the dust. The risk of fire in the north of Portugal is being reduce, so probably no more fires will occur in the Dou...

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