1948 Taylor
Posted: 21:16 Thu 09 Jun 2011
AHB and DRT and RAYC tested Davy’s new location, the Steak Exchange of 2 Exchange Square EC2A 2EH, +44 20 7256 5962.
Links:
Links:
A place for those passionate about port, and for those new to it. We hold lots of Port tastings: please join us!
https://www.theportforum.com/
I have had similar experiences with a variety of Ports consumed at a variety of steak houses. The consistency is remarkable, and I'm beginning to think that a steak house is not a good setting for a tasting at which one would like to take notes.AHB wrote:With 24 hours in the decanter, this had lost all the strange smell and had become a deep flavoured, sweet bruiser of a port with intense flavours and a very long finish. Based on the port drunk after 24 hours decanting, I would (a) recommend a long decant for T48 and (b) push the score up to 92/100. What a fabulous glass of port that was after all.
The nose on that port had absolutely nothing to do with being served in a steak house. It was horrible. That said, I can relate to what you are talking about, Glenn, as fatty smells and tastes do tend to dull the senses. But the Steak Exchange is a brand new, clinically clean restaurant. I didn't have any sense of being in a steak house until the big lumps of dead cow arrived on the tableGlenn E. wrote:I have had similar experiences with a variety of Ports consumed at a variety of steak houses. The consistency is remarkable, and I'm beginning to think that a steak house is not a good setting for a tasting at which one would like to take notes.AHB wrote:With 24 hours in the decanter, this had lost all the strange smell and had become a deep flavoured, sweet bruiser of a port with intense flavours and a very long finish. Based on the port drunk after 24 hours decanting, I would (a) recommend a long decant for T48 and (b) push the score up to 92/100. What a fabulous glass of port that was after all.
It is an excellent setting for a drinking, however.