ThePortForum.com

25% opacity. Nose of tobacco and matches. Smooth entry, though dry and acidic. Dried fruit.

15% opacity, very clear, red-brown-orange. Quite sharp, short, acidic, no tannin.

40% opacity, cloudy. Sickly sweet nose. Super sweet candy in the mouth.

35% opacity. Best structure of all on show, bitter oranges, long aftertaste.

30%, cloudy red brown. Curious nose, swan matches maybe? Quite syrupy, dry and acidic, fruit fading, oranges.

30% warm red brown. Smooth although not much structure, some sweetness and a syrupy aftertaste.

30% opacity, warm red brown. Mid weight, little bit of heat, dry finish. Good long aftertaste, Seville oranges. Quite a bit of acidity.

20% opacity, orange brown. Mid weight, no tannin, slightly dry finish.

Wonderfully candied and sweet. Very enjoyable tawny.

Nice work Wolfgang! Much appreciated.

Berry Bros bottling. Decanted at 1800 today, to be consumed with the extended family once the kids have gone to bed :D Tasting note added on 11 Jan 2106: Very poor effort on my part, I forgot to write a tasting note at the time, so this from memory. A sweet nose, and in the mouth caramels that linge...

As the 1975 horizontal was ending, Tom was calculating the damage. Some people had brought Port, most hadn’t, and there was the cost of the food. Tom looked up from his scribbling and asked that, to help do this, there be an accounting page. Sure. But what should it be? I would suggest it should no...

As the 1975 horizontal was ending, Tom was calculating the damage. Some people had brought Port, most hadn’t, and there was the cost of the food. Tom looked up from his scribbling and asked that, to help do this, there be an accounting page. Sure. But what should it be? Something like this perhaps....

Many thanks to all for a very enjoyable evening and great to meet Steve at his first tasting. The 75s were interesting - none stellar, though few if any had any real faults, many were quite acidic but with long aftertastes of dried fruit, with the fruit fading or faded in most cases. Taylor was my W...

Tom, Mike: will decanter labels be needed and used? If so I will make and bring to luncheon. ? Given that most of the decanting will be done on-site, it probably makes sense to have the decanter labels. The alternative of double decanting back into original bottles is not so easy on-site. Sound sen...

uncle tom wrote:I will endeavour to do the print run on the tasting mats at about 11.00 a.m.

Julian had asked if I could print the placemats as they involve A3 paper. Are you OK to do the A3 part? If so, superb, if not then let me know and I'll go ahead and do them.

As things currently stand, I can probably get there for around 4. Much depends on when Tom can get there, or more importantly, when the bottles can get there. Two hours for two of us decanting 16 bottles or so and pre-pouring should be OK. I have a couple of funnels and filter cloth I can bring.

Crab toast, chargrilled sirloin (rare), side of Peas and beans with mint lemon and butter please.

AHB wrote:Does Thursday 21st April work as the date for this offline?

Works for me. Might that be close to the BFT for 2016? Haven't seen a date yet for that.

jdaw1 wrote:

Windows Secrets, in an article entitled [url=http://windowssecrets.com/newsletter/future-computing-the-internet-of-things/]Future computing: The Internet of Things[/url] and dated 2 Dec 2015, wrote:Other uses of IoT include monitoring your wine collection. Sensors embedded in corks report temperature, acidity, bottle location, and other properties.

I use these sensors from Sensorist to monitor temperatures.

Simon - I make that 12 people already! Would be worth starting a list in the first post to keep track.

I'd very much like to participate. I have 80 and 85 handy, and some 70 in storage. I thought the 80 at the port walk was very tasty indeed.

DRT wrote:

djewesbury wrote:As usual, Derek is first in with the realpolitik. Ever onwards.

I am glad you liked my analysis. I remain hopeful that one day I can persuade you that capitalism actually works

You mean Daniel doesn't believe that?

Many thanks all for a fine evening. I have to say I did next to nothing on the organisation front, with Julian doing the hard work - thank you Julian. Also great to meet Simon. The 85s...hmmm...on the basis of this tasting, definitely a vintage to be selective about. I think it was CSD who observed ...

Has an advance party made it to the B&F yet? I'm probably 60 mins away...