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Miguel: please post which bottles have gone, and which remain, so that placemats can be updated. I think you’re thirsty again, this time because of a shortage of bottles rather than an excess of people.

Chris Doty wrote:Ok chaps, I'm afraid I am going to have to bow out.

I will read the notes with interest!

Enjoy

Damn. That sucks. Shame to miss you Chris.

Where does this leave us? How many people and how many bottles? My guest is not confirmed - as I said I've invited him but don't know his thoughts yet, I'm out of town until tomorrow. Perhaps his attendance would fill the gap left by Chris, or was he already factored in? In which case we potentially have a bigger problem than we thought.

Decanting thoughts - I'd decant an 85 about 6 hours before it's to be drunk and pour it back into the cleaned bottle. Earlier vintages I guess should be about 4 hours. I'll decant mine about 2 hours before.

We have 7 bottles for 7 people at this point with an extra bottle potentially from Jeff G.
Daniel, was counting your friend Mark as one of the participants. Can you pls confirm that he is indeed coming?
We have room for one more person, pls feel free to extend an extra invite - first come, first served. I can add my '94 to the party if needed to make sure we're at 1 bottle/person.
Jay Hack, how much for your bottle?


Full details as of Mar 30th
830pm Friday Apr 1st (Ill try to get there around 8pm, others feel free to do the same)
Lupulo (http://www.lupulonyc.com/) - northwest corner of 29th st and 6th av. The closest subway stations are 34th st. (A, C, E) and 28th st (1). Paid parking is also available directly behind the restaurant on 29th st.

Details of the $95/person menu are as follows:
Apps: Olives, Bolinhos de Bacalhau, Benton's Smokey Ham
First: Red Snapper Crudo (had it before and it was delicious), Chef Salad
Main: Rotisserie Dry Aged Rib-Eye (w veggies and roasted potatoes)
Dessert: Filhoses, Pastéis de Nata
There will be no corkage fee or min spend.

Attending (those bringing bottles pls say how much $$)
- Miguel Simoes + Daniel Ron (70, 77, 83 - $220)
- Daniel Jewesbury + Mark (55, 63 - $200)
- Jay Hack (85)
- Arlene and Stephan Basset (will bring 1 bottle TBD)

J a y H a c k wrote:OK experts. How would you like me to decant the 1985. I can do it at any time during the day into a stoppered decanter and bring it either in the decanter or pour back into the bottle after cleaning out the crud.

Come on guys. I need some help here!

J a y H a c k wrote:

J a y H a c k wrote:OK experts. How would you like me to decant the 1985. I can do it at any time during the day into a stoppered decanter and bring it either in the decanter or pour back into the bottle after cleaning out the crud.

Come on guys. I need some help here!

See above for my thoughts!

Will report back with confirmed status of my guest as soon as I can (hi from Ithaca by the way!)

I suggest we divide the total food bill by the total number of actual attendees.. And that Chris not be liable. It's a small hit. If this isn't feasible, no problem!

Mark is confirmed.

Trying to keep up with your changing: please tell me what and who is in.

Wonderful that your friend is coming. We have room for one more still, pls feel free to extend an extra invite - first come, first served.

jdaw1 wrote:Trying to keep up with your changing: please tell me what and who is in.

Attending (those bringing bottles pls say how much $$)
- Miguel Simoes + Daniel Ron (70, 77, 83 - $220)
- Daniel Jewesbury + Mark (55, 63 - $200)
- Jay Hack (85 - how much??)
- Arlene and Stephan Basset (will bring 1 bottle TBD)

Miguel

is the reservation under your name?

Yes, under Miguel Simoes

You rock Jeff. Wish you could make the tasting!

J a y H a c k wrote:

J a y H a c k wrote:OK experts. How would you like me to decant the 1985. I can do it at any time during the day into a stoppered decanter and bring it either in the decanter or pour back into the bottle after cleaning out the crud.

Come on guys. I need some help here!

Jay - it's probably too late but I'm only just catching up with posts. I would double decant into the cleaned bottle on Thursday evening. But basically whatever you do it's a great port.

Have fun guys!

I decanted the 1985 at 2 pm this afternoon. I will pour back into the bottle at about 6 pm. The Port came out clean with little crud through unbleached cheesecloth, but when I rinsed out the bottle, there was a ton of crap in the bottom. The bottle had been sitting upright in my office for about 10 days and it apparent all sunk to the bottom and got stuck. When I turned the bottle upside down after decanting, nothing came out, but when I added a few ounces of water and shook it up, it was like I was cleaning a sewer line.

By the way, my bottle cost $80.68 all in with tax.

dropped off a fun (non port) wine that is somewhat in theme, at least with the restaurant.

enjoy the tasting folks and hope to meet you all next time.

Bottled with the host BTW. Might wanna call and confimr

Thanks Jeff. Looking fwd to it.