ThePortForum.com

I have a group purchase to order, but am not sure that all interested have had the opportunity to respond. I leave for Portugal next Thursday.

Safe to wait to place the group order until at least Oct 3, or will orders have closed by then?

AHB wrote: ↑

14:11 Tue 04 Sep 2018

My order also already in. But do I order a second copy, one which can be signed by the author...

My dilemma as well...

In broad terms, Garrafeiras should be treated and stored like Vintage Ports (or red wines). Unfortunately, stored in an air conditioned home not in a cellar or fridge is not proper storage conditions. It's not horrible, but it's not what I would expect for an expensive bottle of wine. So to me, this...

I actually noticed the non-randomness of the 47 and 67 with merely a glance before reading the rest of the original post. That said, I don't see it as a problem. (The overtitles example looks bad to me, and not due to alignment. I would not put the pattern in the overtitle as it makes that word too ...

I now have GhostScript installed and so tried it myself using the first file that I generated for this set of placemats. (I sent a different file to my friend based off a known-to-be-good version from the FTLOP 1985 Horizontal in January.) Works fine with the new scan converter. Glenn: are you able...

Ahh... ninja'd by AHB.

There's really no need to use a Coravin on a Tawny with an indication of age, i.e. a 10, 20, 30, or 40 Year Old Tawny. I routinely leave those on the kitchen counter after opening and they easily last a week to 10 days with only very slight degradation. If kept in the refrigerator, they should easil...

Two things stand out for me in that article. 1. Someone bothered to fake a 100-year old bottle of whisky 25 years ago. Though I suppose that does actually make some sense since I'm getting old and 25 years ago isn't as long ago as I think it is. 2. The hotel performed the investigation and voluntari...

If memory serves, the other is 1994 Noval Nacional.

So 2011 widely declared, but not ’12 nor ’13 nor 14 nor ’15. Which is also the same gap as 1970-’75. 41 years ago in parallel years, so while not quite half a century I feel it's forgivable hyperbole for a magazine article. What about 85-91 (as 87 wasn't generally declared), 2011 and counting doesn...

At 81 years young, do you have any descendants to whom you could bequeath the Port with the instruction to have a party in your honor? A serving of Port is only about half the size of a serving of wine, so a single bottle of Port can easily be shared by 10 people. Especially if there are going to be...

El Supremo, I have good news and bad news. The good news is that you've found a collection of very knowledgeable and fanatical Port drinkers! The bad news is that you've found a collection of very knowledgeable and fanatical Port drinkers! ;) None of those Ports are particularly rare with the except...

Your report sounds very familiar: 1994 Vesuvio Vintage Port . I have not had one in the past quite as bad as the one documented in this link, but they do seem to have strange corks. I'm confident in the provenance of the bottle and I'd been storing it myself for a few years, so I'm nearly positive t...

Taylor.Vargellas.Vinha Velha

In my relatively limited experience, 1955 VPs range from currently at peak/on a plateau to already fading. I don't recall having tasted one that I thought was still going to improve with further aging. Most of the ones on a plateau - which as I recall included the Croft - should hold until 2025. Som...

Are you thinking of the Family Reserve colheita, which is only available at the Quinta? The 1992 vintage port was made, bottled, sold and distributed just like most other years. D'ohh! Yes, that's exactly what I was thinking of. I saw "1992 Vesuvio" and immediately went to Colheita because I wasn't...

I've been lead to believe that's a colloquialism for "where'd you get that?"

It literally means "the where?" Or with context, "from where?"

I believe I had this at the Quinta in 2014, and it was delicious. But alas, not available.

de onde?

I thought these were strictly kept at the Quinta?

Any of the following, though the first two are both the best and the most obvious: Serra da Estrella (duh) Queijo da Serra (the non-PDO version of Serra da Estrella) white Cheddar, English Coastal preferred Comte Gouda Manchego aged Parmesan aged Asiago Beecher's Flagship (might be hard to find in L...

Hmm... I would have to say that I'm not sure because I don't have an accurate inventory! That said, I suspect the answer is 1987 Porto Souza. I had some in inventory (~6 bottles), purchased 2 more cases, and have since consumed a few. So I probably have around 2 cases left, which is a lot for me. Ot...

Regardless, they are brands that TFP owned, in whole or part, at one point and then dumped them some time after. Don't get me wrong, but it appears TFP doesn't want any more brands than their major ones (Taylor's, Fonseca, Croft). I will bet they sell off the name Krohn's in due course. Or just let...

I don't think the humidity is your problem; I think the temperature is going to kill your Port with any kind of long-term aging. Port should be aged at 12-15 degrees (C) for best results. 25 is the upper end of safe for short-term storage (but not good for aging), while 35 will absolutely cook it a...

I don't think the humidity is your problem; I think the temperature is going to kill your Port with any kind of long-term aging. Port should be aged at 12-15 degrees (C) for best results. 25 is the upper end of safe for short-term storage (but not good for aging), while 35 will absolutely cook it an...

I'd like to find another 3-pack (I already have two 3-packs) with the idea being to drink 3 of them young and hold the others. It's a fantastic Port for drinking young.

According to Jancis Robinson, Noval started making LB in 1960 and "LB" actually stands for "Late Bottled". I believe they still make it, or at least made it until relatively recently, but that the more recent product is a Ruby Reserve since they make an actual LBV now. This, of course, assumes that ...