ThePortForum.com

On Tuesday 8th November 2011, in The Steak Exchange EC2A 2EH, friends gathered to note the return to London of jdaw1, and the recent birth of his second daughter. The theme was ‟Port With Star Quality”, with appropriately themed placemats.

Links:

• Review of evening as a whole;
• 1994 Cockburn (Pombal);
• 1966 Croft (!√½);
• 1966 Croft (Europa);
• 1963 Graham (Wiggle);
• 1970 Fonseca (Dissection and Dissected);
• 1977 Taylor (Spiral);
• 1982 Churchill (Chequered);
• 1970 Taylor crusted (Concentric);
• 1992 Graham Malvedos (Scattered);
• 1992 Warre Cavadinha (Nestled);
• Planning and arrangements;
• Placemats.

F70, from JDAW. A magnum of Fonseca 1970 had been decanted the previous evening. Half went into an empty pre-chilled Claret bottle, that went straight back in the fridge. Half went into an empty room-temperature Burgundy bottle, which was left in a room that was cool but not cold. That was at about 11pm on Monday.

On Tuesday at about 5pm the Claret bottle came out of the fridge, and with its sibling and I went to the pub Hamilton Hall. At about 6pm or so we repaired to The Steak Exchange, and they were tasted at about 8pm.

We tasted Dissection (chilled, Claret bottle) first. I declined to give an answer, as the two were pairs to be tasted together. Answers came in a rush (Dissection then Dissected): THRA, W77 W70; DRT, F70 F77; AHB, G85 G85 (I can’t remember the difference he suggested); RAYC, G70 G80; JGH, D83 D85. Ben noticed the high fill levels, which nudged Derek into cleverness: a magnum!

It was suggested (by THRA?) that this experiment was worthy of repetition. (For that discussion see thread Split magnums.)

F70 (Dissection, chilled): dark red, 80% opaque. Nose of plums. Taste was hot. Plums. Tasted much younger than the room-temperature bottle.
F70 (Dissected, room temperature): slightly less opaque at 70%. Also hot. More mature, softer, and larger.

One half of a magnum, that was decanted and kept at cool room temperature until served. Mid red in colour, 80% opaque. Delightful nose, rising beautifully from the glass - showing early peak maturity. Gentle entry, perhaps a tiny bit hollow but fruit shows up later. The tannins are still apparent, but gentle and there is a late showing of red jelly bean. The aftertaste is modest but the finish is huge and full of fruit and chalky tannins. 91/100.

The second half of the magnum, this was kept refrigerated until being served. 85% opaque, the red of early maturity. Subdued on the nose, but showing some fruit. Sweet fruit on the palate, with dry and chalky tannins and a spiciness on the sides of the tongue; big flavours. Lovely aftertste, full of jelly beans and a big, big finish. 91/100.