ThePortForum.com

Yes, but I'll leave it to Alex or Stevie to tell, since it was them what did the strainin'!

Hi guys, thanks for the welcome. I believe that I have offlined (several times in some cases) with a sizable chunk of the membership here. As it grows, I hope that continues to be true! I hate to disappoint Luc, but in fact my wife is one of the one million+ French Canadians NOT from Quebec. Ottawa ...

Umm, no, that's not what I meant. Like I said last night, it was late.

I meant filtering without aid of any kind of filter.

Though come to think of it, I'd rather strain port through my fingers than my teeth, as I understand some people do....

I give up for tonight, I gotta go to bed.....

Wait a minute, I'm at 10 and I'm still cheap ruby!

Whazzup??!!

I won't be in Europe in July, but at least I now have 10 posts and will no longer be ruby port - not that I'm sure that Bin 27 is any better....

Nobody but winos and teenagers like Bin 27.

I don't know if I can stand being even that, much less ruby.

I may have to stay here all night just to build my post count up to something halfway decent like Otima tawny

I'm bringing another bottle of the Dutschke to Windsor for my sister to try next week. She lives for dessert wines, I'm keen to see if this one is too much for her.

Also a 70 Rebello Valenti and some other treats.

BBR? what's that?

Wayne Gretzky?

Michael Jordan?

Brett Favre?

Hank Aaron?

Am I close??

I see several port-loving buds from the WS forums here, which is nice as I don't see them there so often. Perhaps that's because I'm not so ofter there any more. Life intrudes too often. I've been loving vintage port serviously for about 9 years now, which somehow has been long enough to amass a col...

Couldn't pass through without saying hello....

Me too. the stainless steel filter does leave some sediment in the decanter, but then I can filter that again by hand if I wish to.

I do, only because it's so bloody expensive. But then again, I don't need a GOOD reason!

I almost didn't post, rather than be called ruby port. Those of us who have lots of bottles, or have tasted 1945 Croft (you know who you are ), should be able to jump forward to at least a 75 vintage port!