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My first Kopke VP

On Decanting
A strange sealing method used with hard black wax over a perfectly adequate lead capsule. The wax was very thin and obviously applied for nothing more than appearance. Lots and lots of black crust came out the bottle when I rinsed it after decanting. Much more than expected for a wine of this age. That said, the wine is still very dark and opaque in the glass. The nose is young and raw. Smooth entry, medium weight. Some nice black fruit at the start but then quite acidic and very dry in the finish. Very unbalanced at this point but not unpleasant.

This isn't ready yet by a long way.

+1 Hour 30 Minutes
This port changed considerably, possibly helped by the cheese. It is now very pleasent and the rough edges have gone.

The rest of the bottle has gone in the fridge and I will re-visit tomorrow night and report back.

+24 Hours
Removed from the fridge and re-opened 3 hours ago. The nose is now soft and fruity. It has definitely improved since decanting last night. It's a reasonable VP but nothing special and still has a few of the rough edges that last nights cheese seem to have disguised.

Derek

Derek T. wrote:My first Kopke VP

On Decanting
A strange sealing method used with hard black wax over a perfectly adequate lead capsule. The wax was very thin and obviously applied for nothing more than appearance. Lots and lots of black crust came out the bottle when I rinsed it after decanting. Much more than expected for a wine of this age. That said, the wine is still very dark and opaque in the glass. The nose is young and raw. Smooth entry, medium weight. Some nice black fruit at the start but then quite acidic and very dry in the finish. Very unbalanced at this point but not unpleasant.

This isn't ready yet by a long way.

Derek

OK, I will hold.

Or you could, as I have done, try having it with some cheese. It works very well.

Derek T. wrote:Or you could, as I have done, try having it with some cheese. It works very well.

I have cheese in the shed that I am waiting to use.

How long have you two been married? Stay on subject.

jdaw1 wrote:How long have you two been married? Stay on subject.

Too late - Port Salut and aged Gouda are now on the table. Excellent but not sure that they are helping the FG88.

Over 1 hr 30 minutes this port changed considerably, possibly helped by the cheese. It is now very pleasent and the rough edges have gone.

The rest of the bottle has gone in the fridge and I will re-visit tomorrow night and report back.

Derek

Derek T. wrote:My first Kopke VP

Apart from this one.

I've stopped writing about my firsts - after a glass or two of port, others seem to remember more clearly than I the ports that I have drunk.

Alex

When your in Portugal, they're everywhere. I had numerous glasses of all forms of Kopke, and came to the conclusion, "It's definitely Port, but..."

AHB wrote:

Derek T. wrote:My first Kopke VP

Apart from this one.

I've stopped writing about my firsts - after a glass or two of port, others seem to remember more clearly than I the ports that I have drunk.

Alex

I will never claim a first again

TN in original post now updated to keep the various stages of the TN together.