ThePortForum.com

John M wrote:12/17 does not work for me---but you already knew that.

post another date

or post another thread for another offline

We can certainly split it out to two different tastings perhaps one with chris and then a separate one with john? either way, I haven't seen either of you in a long while and it'd be fun to catch up. Chris, can you post dates in Dec you are free and John could i trouble you to do dates in Jan? and y...

the palm tribeca is willing to do a byob pre-fixe if we buy the corkage worth in wine off their list.

it'd come out to 80-120$/person (depending on whats ordered)
+ tax + tip

can certainly do more than one tasting

i have a few 85's sitting around

believe i also have a ramos and a barros

I got qouted 1500$ for a 12pack

Ferreira Dona Antonia Reserva White Port and Gin With a dash of Grapefruit Bitters. I was skeptical until my first sip, then I had a hard time putting this down. It worked very well and was a great way to start the evening. viniportugal did the same exact tasting in ny I'd have to admit this was a ...

The context of the original conversation was with AHB saying " ... when I've had an order cancelled with an apologetic explanation of something like "When we went to the bin to get the bottles we found they had leaked at bit. Sorry, we can't supply them." so yes, I termed the word &qu...

It doesn't mention "bad" bottles being used for the top-up, which I assume simply cannot be true. they will have a few older and younger vintages on hand for people to try as people will typically bring young granges from the 90s. if you have a bottle that they're tasting, they would inde...

I agree, Tom, but I have less of an issue with the indication of age problem than I do with this odious practice of "professionally" turning old wines into something else but topping up leaky old bottles with younger wines (or even the same wine) and then re-corking them. If the affected ...

Not sure if the process includes potentially refreshing the wine itself, which even major first growths bordelais do. That would explain the consistency in that instance. I'm pretty sure that SFE don't do this. This is based on a handful of occasions when I've had an order cancelled with an apologe...

Popped and poured. Deep red with no signs of bricking. Nose of sweet milk chocolate that follows through on the palate with notes of plums, black cherries but with noticeable spirits adding to a slight over burn on the palate. As noted with many other tastings, this is an incredibly young port. 88-8...

Plus that's what every SW77 is like. If it were a situation like you suggested, I would expect to see both "normal" and "too young" bottles on the market. We don't see that. i must admit i haven't had a proper port tasting in a while. As sushinorth was over, and he brought a 77 ...

http://www.wyliefinewines.co.uk/cgi-bin ... PR=-1&TB=A

incredible deal and well worth taking a punt on.

uncle tom wrote:
SW77 is a very young wine. I last decanted one of mine on Dec 4th '13, making the note: 'Full and really immature despite it's 36 years'

absolutely, but we all can admit that it's certainly not the norm in terms of representing the 77' vintage. It's darker than the 92' de la rosa i have opened!!

plus they seem to have a method of re-polishing the bottles to make them look pristine. Bottles stored in Gaia are typically unlabelled. So they wash the bottles, presumably with cold water, and then affix a label. that woudl beg the question if a cellar stocker were lazy that day and simply stocke...

DRT wrote:The Symingtons regularly re-cork older vintages before releasing. That is what you had.

ah good to know.

I've seen it done with some of the dow 85's that have been released.

I guess it's always shocking to see the SW 77 when opened.

Had Sushinorth over last night and we did a mini 77 tasting delaforce fonseca smith woodhouse The first two came out as expected, delaforce with a strong celery note that was pleasant at first until one tried the fonseca and then it just became tart. There has been talk previously abotu the youth of...

although

a goog search shows

http://www.geschenkshop-deluxe.de//prod ... 180-s.html

that the bottle looked remarkedly similar to that one

which indeed make it a colheita

Even with heavy signs of bricking there was a clean ruby hue to it that lead me to suggest a vp not a colheita but one that may have suffered poor storage in its time through the century.

it was also a proper driven cork as oppose to a t stopper

Popped and poured,

nose of nutmeg, allspice, spirits. alot of spirits.

the taste was detracted by the spirits, sweet entry backed by some celery but a nice tart cherry was lingering around. It finished with a spirity after taste.

better on a much colder day.

85.

popped and poured. clear golden hue with hints of brick and ruby throughout. nose of honey baked walnuts, almost like a mead, the spirits are tame and add a touch of cinnamon to it. the mouthfeel is totally different from the nose. the body is much thicker than imagined. Bracing acidity, burnt cedar...

the da silva should have been the vp, but I will submit that it reminded me more of a madiera on my notes. i decanted it at 10:30am est, it was already top shoulder fill, threw a good chunk of sediment. and there was a g-man's share that took off some more from the fill ;-) the cork was branded da s...

bottle decanted.

daniel, am sorry to miss you, but the wife booked an event for the two kids and gave me a very dirty look when i suggested port was more important.

will drop off bottles with josh

I'm jeff

i can bring an extra on top of what i was bringing

I'll get back asap by tonight whehter or not i can make dinner.

I can definitely bring bottles regardless.

so I 'll have an extra bottle for your friend daniel