ThePortForum.com

DGR food order

Smoked salmon
Sirloin steak blue (really extremely extremely rare, pat the steak warmly as it walks out of the kitchen), bearnaise sauce, fries, salad

+ 23 hrs

More violets on the nose.

A bit more blackcurrant heft on the mid palate.

Still remains a cool port although there's a bit of star anise warmth at the end of the finish now.

Maybe this will last longer than my snap prediction, although this bottle won't...

Pop and decant and pour then given 20 mins in glass 98 per cent opaque purple juice Blue fruit and cinnamon nose, quite restrained Nice cool mouth feel with some slightly sullen South African plum flavours Agen prunes and chocolate gingers late Lovely balance A very nice young vintage port, very ple...

A full rich red. Looks quite attractive.

Overwhelming sugary nose. So much so it is not really possible to discern any fruit.

Sweet confected mouthfeel. No discernible acidity or bite.

I'm afraid that this does not suit my palate at all. It's going to be used for cooking.

Hummus and Melba Toast as starter
Chicken main
Fries

Thank you

DGR confirmed and will arrive with a full bodied red as will I.

Plus 18 hours

More pruneaux fourees d'agen on the palate

Very pleasing

I can find another full bodied red no problems...

Also, catching up on my social admin, Darrel is in town that night - is it okay if I invite him?

Three magnums and two bottles of red seem fair enough for seven - so don't feel, Alex, that you have to step aside!

Decanted 2 hours 85 per cent opaque red juice Served a bit cold as this house is expletive deleted freezing Cool blue fruits on the nose Palate creamy mouthfeel then a bit of blackberry and apple crumble then a hit of blackcurrant coulis just before the finish Lovely creamy cocoa tannins on finish I...

Ooh I have just had a brain wave as to what mature full bodied red to bring. I am excited already!

@ Mike J. W. - congratulations!

Time difference to Bhutan probably makes this a 'no' for me. Have a lovely time all!

That was jolly fun. Hurrah! Congratulations to the worthy winners, and thank you to Zak for arranging, and thank you all for some very nice ports. As good a Warre 1970 as I have ever had, a fine Fonseca 63, and I was delighted to make the acquaintance of Graham 60.

If you are not pre-pouring generally, please nevertheless pour some for me as I won't be there until about 1845 (train arrives Marylebone 1820 all being well).

If it is actually a different wine, as opposed to a rebranding, I should correct my previous email. Is it actually a different wine, a super-super-selection? I have not seen any 'straight' Bioma Vinha Velha from 2017 for sale

Bioma 2017 £3,000 a bottle from Portugal Vineyards.

It is entirely up to Dirk whether he undertakes radical repricing but I will not be buying any.

No other vintage of Bioma (16,15,13,11,9,8) is more than about £120.

Am consuming the rest of it now. I think it is ready to drink - this is the third I have had the last 12 months and they were all happy-making. But it will last 20-30 years more.

Feeling the lack of VP in my life recently, and to commemorate one year of ownership of our now marital home, I popped and poured one of the recent bargains from Harvey Nicks. Good Lord Above this is delicious drinking in all its phases from the initial cool grapey minty delicious fruitiness to the ...

Delaforce 1970 delivered this lunchtime to venue.

A worldwide chorus of "I'm available that evening" is thus heard.

I was not the buyer of the (I suspect single bottle) of Graham 1940. 3 Fonseca 85, 4 halves of Gosset rose, and a bottle of Gravelly Meadow 2018 was my lot. I have pre-spent the rest of this year's budget on house renovations and holidays. A terrible misuse of funds, of course... Were it not for the...

Open 30 mins. A light brownish red, not in the least opaque. Viscous with thick gooey legs. Nose of tea-poached figs and rose turkish delight with icing sugar. Very sugary entry. Tastes at first almost like a white port, all wood. Given lots of air through the teeth, leather and nuts on the finish a...

Hummous and Melba toast
Sirloin steak medium well with fries and green salad
Cheese

Delaforce 1970