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/
Think more carefully about the precedents you set. Do you really want me to get a vote at every tasting at which my placemats are used?DRT wrote:*I get a vote for donating the bags
Yes.jdaw1 wrote:Think more carefully about the precedents you set. Do you really want me to get a vote at every tasting at which my placemats are used?DRT wrote:*I get a vote for donating the bags
Steph would volunteer bagging if we do blinds as she prefers not to be too overly involved in guessing at these things.jdaw1 wrote:If we do it blind, we can do better than that. I have labelled bags—courtesy of DRT.
But it is a team decision. Team: vote.If we do it blind, somebody (probably Mrs Facciol) will put bottles in bags. We’ll taste. When everybody has sampled and guessed, we’ll reveal. Then there can be further tasting, sighted. Then food.
- Sighted: JDAW;
- Blind: SushiNorth, g-man.
Can I object even though I will not be there? This is possibly the worst food suggestion I have ever seen for a VP off-line. Sorry, g-man, save the Chinese for a cheap LBVg-man wrote:Suggestions for food btw anyone?
Would you guys be interested in a chinese which goes very well with port ? (Schezuan or cantonese cooking in particular)
it's okay, I'll forgive you for your blasphemy. I've lived in London for 3 months and was horrified with the options of chinese food you guys have out there.DRT wrote:Can I object even though I will not be there? This is possibly the worst food suggestion I have ever seen for a VP off-line. Sorry, g-man, save the Chinese for a cheap LBVg-man wrote:Suggestions for food btw anyone?
Would you guys be interested in a chinese which goes very well with port ? (Schezuan or cantonese cooking in particular)
I agree. But not Chinese flavoured (from any of the 2345 gastronomic regions) suckling pig. Just a suckling pig, roasted, but not over-roasted.g-man wrote:heh possibly.. I did start out as a cognac drinker first.
but roast suckling pig... is an excellent paring with brawny vintage ports .. like taylor 77
No. So that you can laugh at the poeple who profess to know the distinctive attributes of particular shippers and vintages yet cannot tell a Ruby from a Nacional 63 when blindfoldedjfacciol wrote: I don't even know what the point of a blind tasting is. So that we can try to guess what a particular port is?
if people would like a big chunk of protein that would be prohibitively expensive at a restaurant, I'm happy to cook it at home and bring it over. It would, though, have to be supplmented by food from a local restaurant regardless.jfacciol wrote:I love the suggestion that my wife would do anything for the tasting other than allowing it. Whatever is done will be done by us.
I vote for non-blind. I don't even know what the point of a blind tasting is. So that we can try to guess what a particular port is?
How did we get to eleven? I only have room (and chairs) for ten. Who is the eleventh?
I assumed that we would just order in food from a local restaurant. Jeff, are you suggesting that you would bring something?
We already know that folks can't even differentiate white and red wine, much less varieties of vintage port.No. So that you can laugh at the poeple who profess to know the distinctive attributes of particular shippers and vintages yet cannot tell a Ruby from a Nacional 63 when blindfolded
heh, but I do recall our first port tasting jay, in which you suggested if there are particular defining characteristics in a particular house.jfacciol wrote:We already know that folks can't even differentiate white and red wine, much less varieties of vintage port.No. So that you can laugh at the poeple who profess to know the distinctive attributes of particular shippers and vintages yet cannot tell a Ruby from a Nacional 63 when blindfolded
Agreed. But have you ever witnessed JDAW mistake an LBV for a Fonseca 66?jfacciol wrote:We already know that folks can't even differentiate white and red wine, much less varieties of vintage port.No. So that you can laugh at the poeple who profess to know the distinctive attributes of particular shippers and vintages yet cannot tell a Ruby from a Nacional 63 when blindfolded
Hmmm. Good idea. Bring an uncooked steak. Eat it.g-man wrote:if people would like a big chunk of protein that would be prohibitively expensive at a restaurant, I'm happy to cook it at home and bring it over. It would, though, have to be supplmented by food from a local restaurant regardless.
i only have 4 pounds left of a prime aged beef tenderloin. Surely not enough for a crowd. With different preferences on wellness, beef is not one cut of protein I'd be inclined to try to appease our fellow port tasters.jdaw1 wrote:Hmmm. Good idea. Bring an uncooked steak. Eat it.g-man wrote:if people would like a big chunk of protein that would be prohibitively expensive at a restaurant, I'm happy to cook it at home and bring it over. It would, though, have to be supplmented by food from a local restaurant regardless.
jdaw1 wrote:
- Sighted: JDAW, FF (2 votes as he is the host and agrees with me), MW (is that the correct interpretation of the post?);
- Blind: SushiNorth, g-man (and, grudgingly, a half vote for DRT).