ThePortForum.com

Last Sunday I woke up to see the sun shining through the windows, blue skies and a temperature that just seemed to beg me to go out for beer on a nice terrace. Alas, Ronnie and myself had committed ourselves to visiting a wine tasting. Not that that’s a bad way to spend a day off, but with such weat...

RonnieRoots wrote:Andy, I'll ask around at the shop where they are supposed to be selling them. It could be that it is a restaurant line only.

Found them on the website (click - the rightmost glass). It is marketed in their "Bar Professional" line.

I am soooo looking forward to this! Best start training my liver.

I'll be there as well!

I'd be VERY interested in a Christmas offline, be it in the UK or The Netherlands! The USA will be difficult, budget-wise. The sooner a date is picked the better; as Ronnie pointed out, plane fare and hotels will be cheaper the sooner we book.

Douro bake and cooked wine should note be confused - IIRC, the term originally refered to a more caramel-like flavour in Tawny Ports aged in the Douro. A taste, mind you, not meaning that they might actually *are* sweeter.

I actually quite like the Fonseca labels from the '85-'00 period...what they use now is truely horrible.

Hi Ruddy, good to see a fellow Dutchie on the forum!

Nice to see you here BirDungy!

Easy: it's the Factory House. Its link to the Port world? It's located only a few meters from Vinologia!

Hmm, the picture above is also posted from flickr.

Saved image in Google Earth and uploaded it into my account. I then selected the largest size and used that url in my post above. Perhaps I just saved the picture larger than you did Ronnie.

Here it is - beautiful quinta, beautiful location!

First try: 0.235
Second try: 0.15 - Rocketing Rabbit: yes!

Welcome!

I was SO happy with this Port! One of two bottles bought in Belgium a few years ago, no labels, only a capsule with "Taylor's Port 1963". Presumed to be a British bottling, but the (huge) cork broke after Ronnie expertly tonged the bottle. After reconstruction, only "Taylor" rema...

My guess would be some type of silverfish or firebrat. There are species in the family that like to eat cellulose: check the boxes and the labels of the bottles for signs of nibbling. They are very fast, and extremely hard to get rid of (we have an investation of them in the office, and they wreck h...

FREE THE LABELS!!! ...sorry about that... I've found that for really stubborn labels, including those modern sticker-type labels, that putting them in the oven works. Make sure the bottle is dry in and out and then leave it in an oven set at about 90 degrees C. for a while (15 to 20 minutes should d...

Interesting site you have, Benjamin - I'll be sure to check it out further. Just a Port comment - your correction reads: Some folks at http://www.theportforum.com didn’t believe that Grahams made a Malvedos in 1962, but they did and here is the picture to prove it: Shouldn't it read: Some folks at h...

Click here!

Whilst perhaps the bottle is genuine, I have a hard time believing it REALLY sold for that amount...thoughts?

You wouldn't say that had you tasted the '63 or '70!

I am aware the Dirk commented about there being a problem with the '97, but I do think it is worse than he thinks (not putting words in his mouth, mind you). I will contact him about it. As Tom posted above, the problem is supposed to be with a small batch, but the fact remains that virtually ALL bo...

Wow, this is DARK! Still almost purple. Polite on the nose, with blackberry and mocca (suprisingly). Medium bodied with loads of black cherry, but not much more. Tannins are still there, and will need additional time to soften. Smooth finish, warm going down but never hot. A lovely VP! Could do with...

From a bottle that was recorked last year by the store it was bought from, and decanted a few hours before serving. Extremely light, quite pink upon decanting. It did gain some colour with a bit more air. Like its colour, almost everything about this VP is light. Delicate nose, with strawberry and f...

I visited the cellar a few days ago, and spotted this bottle was leaking...again! I had re-sealed it with wax a few years ago. Now the wax stood proud of the top of the bottle, like a large bubble: very odd. Removed the wax to find the cork in place (so it wasn't heat damaged). Pulled the cork, snif...

Welcome Michael!