ThePortForum.com

surprisingly off-dry(somehow i thought it would be sweeter) with a very obvious nutty & smoky texture. i got a nice dose of orange liquer, maple syrup & walnuts.
an excellent entry level madeira for a beginner such as myself and under $10 too.
well done.

the new movie ROCKS!

dark chocolate flavored blue cheese?

g-man wrote:They only thing that I think would pair with dark chocolate for me is a blue cheese.

i'd prefer friday but am available for both.

my liver is available and willing. please do NOT leave anything out! that sushi guy is NUTS!

please count me in.

y&t this friday at bb kings. oh yeah!

yup, i play bass! and i'm a frustrated guitarist turned bassist (aren't we all? ) which means i play guitar pretty good too.

damn, march 28? i know i said i'd be there, but i'll be in aruba. my bad!

1999 Quinta de Roriz Porto Vintage
cinnamon, milk chocolate, plums, cherries & strawberry cassis. another young drinker and a steal from winestilsoldout at about $28-ish.

1980 Gould Campbell Porto Vintage
milk chocolate/snickers bar, nutty raspberries, cinnamon, plums & after extended air time, tomato juice. this is drinking well right now and at $35, stock up as an everyday drinker.

1997 Gould Campbell Porto Vintage
menthol, plums, licorice, orange peel and raspberry jam. small traces of dark chocolate. check back in 10 more years.

1995 Quinta de Roriz Porto Vintage
maple syrup, milk chocolate, mint, raisins and plums. drinking ok now, i don't think these are to be aged.

12:15, decanted with cheese cloth and left in decanter for 1 hour. decanted again with cheese cloth back into the bottle at 1:15.

small sip reveals plums, cherries, chocolate & strawberry cassis.

off to a good start.

the earlier the better. i am a dumbass and forgot it's BSG series finale tomorrow tonight. oh the pain...

cool deal. i have the 99 tho, not the 97... i know i should decant for sediment, but any suggestions on further decanting? will sediment decanting be sufficient? Well, for that matter I have a 1995 Roriz. So I'm going to completely forget about the Messias Colheita and propose we try GC 80 and 97, R...

input needed. would a 1999 Quinta de Roriz Porto Vintage be ok? i've been wanting to try one and i am reading they are drinking fine right now(early drinkers). i know they aren't exactly expensive so i don't wanna be cheaping out...

all port i'm assuming?

jdaw1 wrote:People:

• Josh;
• JDAW;
• TBird;
• JohninNYC;
• G-man;
• EricD.

Bottles:

• GC80;
• Pre-war oddity;
• ’75;
• GC97.

TBird and JohninNYC need to reveal all (so to speak). The theme is hereby declared to be It’s an emergency bring a bottle, and quick about it.

i'm free!

still "IN".

TBird wrote:i'll be there, any day of the week!

i'll probably be away for the weekend as well but let me see what i can do.

.375 bottle

sediment decanted about 20 hours early and immediately poured back into bottle for "under cork" decanting.

ruby/purple colored with a sweet & unctously licoriced nose.

sediment decanted 5pm the day before and poured immediately back into bottle for 24 hour "under cork" decanting.

ruby/purple color with a sweet yet light nose.

00 decanted...