New York, Monday 29 October

Organise events to meet up and drink Port.
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jdaw1
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New York, Monday 29 October

Post by jdaw1 » 13:36 Tue 16 Oct 2007

AHB and I intend to have a mini-offline on Monday 29th October. We’ll be meeting at 7pm, in my local French restaurant, Bistro Citron, NY 10024-5131, which is on the east side of Columbus Avenue between west 82nd and west 83rd streets. Good nosh, and the best fries in Manhattan.

Subway from downtown take the B or C to 81st street: don’t take the A or D as they are express from Columbus Circle to somewhere functionally equivalent to Canada.

Ports to be determined† . Please let me know if you’re coming, so that I can forewarn my friendly restaurateur.

†  Currently estimated to be a Kopke 1985 from Alex, a Sandeman 1977 and Rebello Valente 1977 from Jeff, from Bob Heckart a Graham 1985, and from me Warre 1977 and Warre 1985. Current draft of the placemats.
Last edited by jdaw1 on 22:33 Sat 27 Oct 2007, edited 14 times in total.

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DRT
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Post by DRT » 14:00 Tue 16 Oct 2007

:cry: :cry: :cry:
"The first duty of Port is to be red"

Ernest H. Cockburn

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Post by Andy Velebil » 15:09 Tue 16 Oct 2007

Derek's shedding a lot of tears today. Cheer up chap :D I'm sure everyone will raise a glass in your honor.

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Post by Conky » 23:06 Tue 16 Oct 2007

Have fun. Restaurant prices seem very reasonable for a Big City.

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jdaw1
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The forecast is for a Croft 1963

Post by jdaw1 » 01:52 Thu 25 Oct 2007

The forecast is for a Croft 1963 from me, perhaps accompanied by a 1985, either Warre or Graham.

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AHB
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Post by AHB » 14:00 Thu 25 Oct 2007

Best I will be able to do is to double decant in the morning before I leave for work OR decant in a hurry after work and give the port 2-3 hours of air time before we drink it.

It will be a 1985, one which I have drunk and rated quite highly recently; not a Graham or Warre. Any preferences for which decanting option I choose?

Alex
Top Port in 2017 (so far): Graham Stone Terraces 2015 and Quinta do Vesuvio 1994
2016 Port of the year: Cockburn 1908

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jdaw1
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Decanting times for offline

Post by jdaw1 » 14:03 Thu 25 Oct 2007

Depends on which house—and you’re more than expert enough to decide.

Croft 1963 I was going for three hours. Is that too little for your taste?

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Re: Decanting times for offline

Post by AHB » 14:28 Thu 25 Oct 2007

jdaw1 wrote:Croft 1963 I was going for three hours. Is that too little for your taste?
I think three hours before we meet is perfect - plus about another three hours over the course of the evening should be spot on.

Alex
Top Port in 2017 (so far): Graham Stone Terraces 2015 and Quinta do Vesuvio 1994
2016 Port of the year: Cockburn 1908

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Post by g-man » 15:17 Thu 25 Oct 2007

this looks great,

would be me and the missus joining in.

I won't be able to decant prior to dinner tho
and the wines would be sitting on my desk at work since i won't get any chance to swing home.

How does a 77 Sandeman's sound?

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jdaw1
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Ports for Bistro Citron offline

Post by jdaw1 » 15:24 Thu 25 Oct 2007

OK by me. In which case I should substitute the ’63 for a 1977 Warre, so that we have a 1985 horizontal (Kopke + Warre), a Warre vertical (1985 + 1977) and a 1977 horizontal (Warre + Sandeman).

I’ll bring decanting equipment appropriate for a shaken Sandeman 1977.

Objections?

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Post by g-man » 15:55 Thu 25 Oct 2007

sounds good to me..
looking forward to meeting everyone.

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Post by Conky » 16:08 Thu 25 Oct 2007

G-Man,

I can vouch for the fact that Julian and Alex are made of the right stuff! Good company and entertaining.

I would just ask you and your better half to just glance at the Geek thread in Meaningless Drivel... :D

(Only messing)

Alan

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jdaw1
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61% oxygen, 23% carbon, 10% hydrogen, 2.6% nitrogen, …

Post by jdaw1 » 16:53 Thu 25 Oct 2007

Conky wrote:are made of the right stuff
That being, by weight, about 61% oxygen, 23% carbon, 10% hydrogen, 2.6% nitrogen, 1.4% calcium, 1.1% phosphorus, 0.20% potassium, 0.20% sulfur, 0.14% sodium, 0.14% chlorine, 0.027% magnesium, 0.0060% iron, 0.0037% fluorine, 0.0033% zinc, 0.0014% silicon, and various other trace elements.

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g-man
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Post by g-man » 17:01 Thu 25 Oct 2007

surprised it's not 50% port make up.

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jdaw1
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What are your and your wife’s initials?

Post by jdaw1 » 17:35 Thu 25 Oct 2007

g-man: I’m making the placemats. What are your and your wife’s initials?

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Post by AHB » 19:04 Thu 25 Oct 2007

G-man and Mrs G-man (should that be G-Mrs?), I look forward to meeting you on Monday, should be fun!

Alex
Top Port in 2017 (so far): Graham Stone Terraces 2015 and Quinta do Vesuvio 1994
2016 Port of the year: Cockburn 1908

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Post by g-man » 19:25 Thu 25 Oct 2007

It's actually the girlfriend, but future Mrs. G-Man (I haven't told her yet though) :wink:

jdaw1, it's
JG and SY

Should I just ask for the rowdy table with purple stains when we get there?

-Jeff

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Bob Heckart

Post by jdaw1 » 23:08 Thu 25 Oct 2007

Just been to a Rhone tasting, where I met a chap called Bob Heckart, who—if I recall correctly—described himself as a “neophyte port connoisseur†. He’ll also be there, apparently bearing a bottle of an as-yet-unspecified 1985.

Bob, if you’re reading this: what 1985?

Edit: current draft of the placemats.
Last edited by jdaw1 on 23:27 Thu 25 Oct 2007, edited 1 time in total.

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g-man
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Post by g-man » 01:33 Fri 26 Oct 2007

That's really cool jdaw.

Just curious on previous tastings, but can you guys really finish a bottle each? =) ...

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jdaw1
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How much does one drink at a tasting?

Post by jdaw1 » 01:45 Fri 26 Oct 2007

For my tastings (e.g.) I budget 1½ bottles per British male, halved for women and for Americans who I don’t classify as honorary Brits. At the Fonseca tasting we had beer and Madeira first, and then each finished two bottles of port.

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Post by g-man » 01:48 Fri 26 Oct 2007

would make for a miserable tuesday tho =) ...
since it's the two of us, i can chip in a 77 croft too

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jdaw1
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Draft of the placemats updated.

Post by jdaw1 » 02:48 Fri 26 Oct 2007

1. Draft of the placemats updated and made slightly more flamboyant. ✓

2. Confirmed the restaurant for six people (Monday nights aren’t crowded). ✓

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Post by DRT » 17:34 Fri 26 Oct 2007

g-man wrote:That's really cool jdaw.

Just curious on previous tastings, but can you guys really finish a bottle each? =) ...
Last weekend Simon Lisle and I managed to polish off 5 bottles in a single sitting. Not clever, but proof that it is possible with high levels of training and dedication to the world of Port Offlining :wink:

Derek

PS: The frustration of reading this thread is becoming unbareable :cry: :cry: :cry: :cry: :cry:
"The first duty of Port is to be red"

Ernest H. Cockburn

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jdaw1
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on the edge of being unhealthy

Post by jdaw1 » 18:15 Fri 26 Oct 2007

Derek T. wrote:Last weekend Simon Lisle and I managed to polish off 5 bottles in a single sitting.
No leftovers from 2½ bottles each? No falling asleep in the kitchen? Oooooh, that’s on the edge of being unhealthy.

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Post by Andy Velebil » 22:16 Fri 26 Oct 2007

Julian,

Just make sure Alex makes his flight to L.A. after all those Ports :P

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