A northern port tasting

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Alex Bridgeman
Croft 1945
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Joined: 12:41 Mon 25 Jun 2007
Location: Berkshire, UK

A northern port tasting

Post by Alex Bridgeman »

A group of us got together a few days ago to share some port, using a 50th birthday as an excuse. The wines we tasted were:
Nyetimber 2003 English Sparkling Wine, Bollinger 1999, a Rioja 1961, Leoville Las Cases 1961, The Port Society Reserve Port NV, Graham 1977, Niepoort 1970, Warre 1970, Cossart Gordon Bual 1961, Fonseca Guimaraens 1961, Noval Crusted 1961, Vargellas 1961, Dalva Golden White 1952, Unknown Shipper from 1851.

It was a splendid evening, with good food and terrific company and some very impressive ports - the 1851 was still a deep red colour!
Last edited by Alex Bridgeman on 07:06 Sat 23 Jul 2011, edited 2 times in total.
Top Ports in 2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.

2025: Quevedo 1972 Colheita, b.2024. Just as good as Niepoort 1900!
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uncle tom
Dalva Golden White Colheita 1952
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Location: Near Saffron Walden, England

Re: A northern port tasting

Post by uncle tom »

According to my computer, opening the 1851 reduced the average age of the bottles in my cellar by all of 13 days..

Tom
I may be drunk, Miss, but in the morning I shall be sober and you will still be ugly - W.S. Churchill
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jdaw1
Dow 1896
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Re: A northern port tasting

Post by jdaw1 »

Please add links to TNs.

Link to the placemats.
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DRT
Fonseca 1966
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Re: A northern port tasting

Post by DRT »

1851 Unknown Shipper
1952 Dalva Golden White Colheita
1961 Fonseca Guimaraens
1961 Noval Crusted
1961 Taylor Vargellas
1970 Niepoort (tall)
1970 Warre
1977 Graham
The Port Society Special Reserve
"The first duty of Port is to be red"
Ernest H. Cockburn
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jdaw1
Dow 1896
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Re: A northern port tasting

Post by jdaw1 »

Off-topic comment moved to The ageing of Uncle T’s cellar.
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DRT
Fonseca 1966
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Re: A northern port tasting

Post by DRT »

Ten days on, I have just had a 1961 mini-horizontal.

1961 Fonseca Guimaraens
1961 Noval Crusted
1961 Taylor Vargellas
"The first duty of Port is to be red"
Ernest H. Cockburn
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