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Well that was a remarkable tasting. I am not sure we have ever had a ten port tasting where three wines got all the points.

Reccua 1995, bot. 2001, double-decanted 0730.

Now that Julian has added to his, 'what Julian's having' without any further qualifier

[Devon Crab; Steak and Claret Pie, and carrots; Welsh Rarebit]

That sounds absolutely cracking.

A 1957 Graham horizontal might settle the matter of whether it’s the same as the Malvedos.

I am probably available that evening.

3 hour decant.

80% opaque.

Nose quite dumb.

Smooth rich palate with tobacco, plums and some sharp dried cranberry, lingonberry jam, then just a teensy bit of chocolate very late.

Good but not stellar port.

Arguably fully ready, although no massive hurry.

23rd May sounds good to me

@jdaw1 - I cannot remember the last time I had either a 1981 or a 1986 port, with the exception in the former case of a Quevedo white and in the latter case of a TTF. So, while I am not the organiser, can I put in a plea for 1981 and 1986?

In essence, the 1994 is wonderful, and so are both 2007 Capela and straight 2011 (and probably 2011 Capela, but it was corked). The 1998 is probably the port of that vintage if you have a relevant child.

But here (I think) it is

Just buy more 1994.

On the menu front - what Julian’s having, plus carrots.

I am all in favour of defiant port tastings. It smacks of cool rad street cred.

If I had left my device’s autocorrect, which substituted ‘defunct’, this would have read somewhat darker.

Mine is unfortified

+96 hours (kept in decanter in fridge in the meantime) this was still pleasant but to my taste a bit over-mature. I'll drink up what I've got and not buy more.

Vesuvio, Fonseca, and Warre on the other hand...

Potted crab, glass of manzanilla
Steak pie, roasted carrots
Welsh rarebit

Thank you

Have opened the Smith Woodhouse so take that off the list of options proffered…

Popped, decanted and poured. Retasted after a couple of hours. 50% opaque. Smelled like VP in early maturity - still lots of dark plummy fruit on the nose but the fire gone. Hint of herbs. On the palate very much ready to go with sweetened Agen prunes and licorice. Congruent finish. Chocolate later....

3 bottles of the excellent 2016 Sao Leonardo VP in a tasty half price sale at Vintage Wine and Port.

I can likely do 30 April but may be a bit jetlagged. An evening of young LBV will definitely help, right?

So… everything has changed, sometimes several times. The following will lead to darker, but not necessarily better, ports

- viticulture - especially block planting with fewer darker varieties
- destemming
- mechanical crushers
- mechanical treading

Reccua 1995 confirmed

I've got Fonseca and BBR immediately to hand, will try and find the spreadsheet to track down what else.

Most of the colour of red wine comes from the skins.

Wine made from

- destemmed grapes
- that have been sorted to exclude unripe grapes
- where the juice has spent longer in contact with the skins

will be darker.

Martin, thank you for organising. An evening which confirmed that 1994 Vesuvio really is all that.