1980 Gould Campbell

Tasting notes for individual Ports, with an index sorted by vintage and alphabetically.
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Tasting notes for individual Ports, with an index sorted by vintage and alphabetically.
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jdaw1
Taylor 1900
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1980 Gould Campbell

Post by jdaw1 » 04:05 Fri 15 May 2009

On Friday 15th May 2009 jdaw1 had been invited to speak to the class of culinary-skills teacher JohninNYC, that class being at The Art Institute of New York City. Links:

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jdaw1
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Re: 1980 Gould Campbell

Post by jdaw1 » 05:21 Sat 16 May 2009

Wanting the students to learn that VP changes with exposure to air, the GC80 was decanted at the start of the class. As usual, dark red, looking much younger than 28. Initial nose was closed plum, and the taste likewise unhelpful. Over three hours it grew: soft, heat centre-palate then soft again. Gentle throughout. At three hours sudden there bloomed aniseed, and one student suggested cloves. Much more interesting and the youngsters agreed.

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g-man
Quinta do Vesuvio 1994
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Re: 1980 Gould Campbell

Post by g-man » 05:30 Sat 16 May 2009

People actually sat over 3 hours for the class? Wow
what did u talk about julian for 3 hours?
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz

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DRT
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Re: 1980 Gould Campbell

Post by DRT » 08:35 Sat 16 May 2009

g-man wrote:People actually sat over 3 hours for the class? Wow
what did u talk about julian for 3 hours?
I know from experience that a JDAW description of how to wash a port glass can fill most of that time :QuotePedant:
"The first duty of Port is to be red"

Ernest H. Cockburn

JohninNYC
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Re: 1980 Gould Campbell

Post by JohninNYC » 18:31 Sat 16 May 2009

I got some vanilla bean, cooked black cherry, some dark chocolate. Plus the addl aromas comments above. It, indeed, was very interesting for the students to learn how a wine can change in such small amounts of time.

As per Gman's ques. it took so long because we can only drink so fast :-)
John in NYC

"Burgundy makes you think of silly things: Bordeaux makes you talk about them, and Champagne makes you do them."-Brillat-Savarin

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g-man
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Re: 1980 Gould Campbell

Post by g-man » 19:20 Sat 16 May 2009

JohninNYC wrote:I got some vanilla bean, cooked black cherry, some dark chocolate. Plus the addl aromas comments above. It, indeed, was very interesting for the students to learn how a wine can change in such small amounts of time.

As per Gman's ques. it took so long because we can only drink so fast :-)
haha did julian not partake in the drinking?
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz

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jdaw1
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Re: 1980 Gould Campbell

Post by jdaw1 » 19:24 Sat 16 May 2009

Everybody, in turn, used tongs or a garotte to open a bottle. (Old wines bottles, refilled with water and recorked didn’t want expensive accidents.)

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