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I'm a possible, just need to check my diary when I get to the office tomorrow.

Light red in colour, pale and mature. Complex nose, tainted with a little bottle stink, but showing sweet junipers and cardamom seeds. Balanced sweetness in the mouth, very full of flavour and with terrific development. Tannins have softened and gone, but plenty of fruit still left in the port, with...

Vintage Character is the old name for what is now termed Ruby Reserve. I've had some decently drinkable bottles of 20+ year old ruby reserve but never a shocker that has needed to be poured down the drain.

The only thing to do is to take one for the team - open it and see what you think!

benread wrote:

AHB wrote:

jdaw1 wrote:Are the placemats printed?

I had intended to do this yesterday, but circumstances prevented this. I shall endeavour to do so today but probably only have an 80% chance of success.

I have done them.

Brilliant! Thank you ever so much.

jdaw1 wrote:Are the placemats printed?

I had intended to do this yesterday, but circumstances prevented this. I shall endeavour to do so today but probably only have an 80% chance of success.

Please note that we have the room from about 5pm. If someone is in the room before it is available to us, you may have to improvise

DRT wrote:So should we all decant what we have on Monday night or Tuesday morning?

I recognise that I like my ports lighter and more elegant than many. On that basis, I would say no but...

...perhaps we should ask one of the people who made the wine and who will be with us on Tuesday

My thoughts - it's an offline when it's at the Crusting Pipe and it's a tasting when it's at a London Club or similar venue.

I was planning to decant the 2000 first thing on Tuesday morning. I will defer to the opinion of A"V"B :wink: Interesting question. In my experience and for my taste, the powerful Vesuvios come into their own many hours after decanting. I recall a tasting I managed to do on a bottle of th...

2010 is the fiftieth anniversary of both the 1960 vintage and Uncle Tom. To celebrate this happy coincidence, we have decided to organise a horizontal of 1960 vintage port. The location will be London, but the exact venue will be chosen nearer the time. Anyone who would be interested in helping to c...

JDAW - 100ish Is anybody going to Sussex between now and then? I could possibly do so on Monday early evening, but then I will have the problem of getting them to London - for which I may have a plan if I do not also have get them back to my house after the tasting. My contingency plan will depend ...

Thank you for the offers of help. My glass calculations are now complete. If the following people could bring glasses with them then we will have enough for both flights:

AHB - 86
DRT - 50ish
JDAW - 100ish
BMHR - 12
WS1 - 30 (Inc KT and AO)
ARK - 35

Thanks

Thanks for the offers of glasses. I'll get my calculator out later today and let you all know how many we need.

The arrangements for next Tuesday are now in place. We will be in the Jubilee Room at the New Cavendish Club, 44 Great Cumberland Place, W1H 7BS (020 7723 0391). This is less than 5 minutes walk north of Marble Arch tube station. We should gather together at 6:30pm with a view to starting the tastin...

I apologise, but I misunderstood my instructions from the caterers. I should have offered a choice of only 2 dishes (plus vege option) for each course. Given the votes so far, the choice has been redefined to be: STARTER Prawn cocktail Chicken livers MAIN Duck Pork Risotto DESSERT Lemon tart Cheese ...

Please note that the choice of menu has to be with the caterers by first thing on Wednesday. Anyone not providing me with their choice of menu by the deadline will have to take pot luck and my educated guess. For those of you I do not know, please also let me have your full names for reception. Plea...

We have a line up of: 1989 - courtesy of the Symingtons 1990 - Cookie to adopt from AHB (chicken livers, duck, cheese) 1991 - Darren 1992 - Darren's +1 1994 - DRT (chicken livers, duck and no dessert as he is dieting) 1995 - Chris Doty (chicken livers, duck, cheese) 1996 - ARK 1997 - JGH to adopt f...

Deep red in colour, and with a transparent centre. Very little on the nose, other than some faint sweet redcurrant. In the mouth this is young and full of youthful fruit. The sweet, brown sugar fruit flavours come through in the late mid-palate and compensate for the slightly harsh acidity in the ea...

Deep red, very youthful and nosing of subdued blackcurrants. Dry entry, with lots of blackcurrant fruit and some big firm but gentle tannins behind the fruit. Quite a dry port but not at the expense of the levels of fruit. Nice dry aftertaste and a finish of decent length. 88/100. Drunk 11 Feb 2010.

Bottled 2006. Mid red colour, light centre. A slightly strange plasticine nose but with plenty of strawberry fruit. Sweet but a little flavourless entry, but the mid-palate is full of hot spice and juniper berries. Some slight heat on the aftertaste and with a finish that concentrates a bitterness o...

Bottled 1983. Honey brown colour, very light centre. Colheita nose, full of tangerines. Thick and syrupy texture in the mouth, with a good dose of acidity to balance the sweetness. The mouth is full of fruit, and a lovely nuttiness under the fruit, terrfific mid-palate development. The aftertaste an...

Deep brown in colour, with a green tinge on the rim. Slightly cloudy in appearance. Thick and rich nose, full of quince jelly and black treacle - promising a lot. Thick in texture. A big aftertaste of burnt sugar and a long and good finish. 87/100. Drunk 11 Feb 2010.

Described on the label as "Matured in Wood. By appointment to His Majesty the King and His Royal Highness the Prince of Wales", which would place the bottling between 1901 and 1936. Pale brown in colour and so murky - despite having been through a coffee filter paper - that the centre was ...

Bottled by the Symingtons for Sainsbury's Taste The Difference range. Decanted through coffee filter paper. Deep red and opaque centre. Nose full of blackcurrants. Silky texture, full of blackcurrant fruit and with soft tannins hidden behind the fruit. Lovely fresh blackcurrants all over the mouth w...

This was double decanted for 12 hours before being poured, and probably suffered as a result. Mid red colour, with a light and pale centre. Mature redcurrants on the nose, with a roast meat undertone. Very dry entry, still strongly tannic and with big levels of acidity and an interesting herbaceous ...