That's a shame, Justin. @Christopher you've been added to the attendee list.
Thanks, Ian. The original post has been updated.
That's a shame, Justin. @Christopher you've been added to the attendee list.
Thanks, Ian. The original post has been updated.
Some explanation is obviously needed. When it was said that “JDAW is bringing … Sandeman Vau”, you were all — of course automatically and swiftly and unpromptedly — meant to scurry off to your cellars, followed by more than none of you reporting “Ooh, I have Sandeman and will bring it.”
I'm no help on this front, just found a case of the BBR instead.jdaw1 wrote: ↑19:13 Mon 17 Feb 2025Some explanation is obviously needed. When it was said that “JDAW is bringing … Sandeman Vau”, you were all — of course automatically and swiftly and unpromptedly — meant to scurry off to your cellars, followed by more than none of you reporting “Ooh, I have Sandeman and will bring it.”
How did that go?
I can help - rather than adopt, I can now bring a Dow, which would help lighten the JDAW load.jdaw1 wrote:Some explanation is obviously needed. When it was said that “JDAW is bringing … Sandeman Vau”, you were all — of course automatically and swiftly and unpromptedly — meant to scurry off to your cellars, followed by more than none of you reporting “Ooh, I have Sandeman and will bring it.”
How did that go?
Thank you. Done — in the placemats.
Is the Sandeman Vau in double-magnum format?jdaw1 wrote: ↑22:31 Mon 17 Feb 2025Thank you. Done — in the placemats.
Note to self: JDAW is bringing Portal, Portal+, Cockburn, Niepoort Secundum, Roriz, and Sandeman Vau.
Looks at feet. Self-consciously embarrassed, discomposed, indeed discountenanced. Sorry.
Marvellous - thanks. Will do.jdaw1 wrote: ↑22:43 Thu 20 Feb 2025 Michael C. and I have agreed that, a few days in advance of the tasting, these six will be delivered to the B&F, and he and the B&F will arrange decanting.
My guess is that it will hold peak decantation from ≈3 hours to ≈2 days. Obvs., the latter is subject to being stored in a locked room guarded on the outside by dragons and a phalanx of teetotallers.M.Charlton wrote: ↑23:36 Fri 21 Feb 2025Team: please could you post here the number of hours you would expect a 2003 Port to be sat in its decanter prior to the tasting.
Anything 4hr+ should be fine, I would think.M.Charlton wrote: ↑23:36 Fri 21 Feb 2025 Team: please could you post here the number of hours you would expect a 2003 Port to be sat in its decanter prior to the tasting.
I can indeed, I came across a number of them whilst successfully hunting out the Kr.winesecretary wrote: ↑12:20 Mon 24 Feb 2025 I couldn't find the TTD 03 in the cellar this weekend, I am afraid. It was a pressured weekend for all sorts of reasons and I just ran out of time.
I do have the Ni 03
@idj - might you be able to supply the TTD?
Apologies
I tend to decant longer than you do in London, so take this for what it's worth. Very generally, I would decant 2003s for 6-8 hours trending toward the high side of that range. But of course that would need to vary by producer, with only the biggest wines getting 8 hours and the softer/more elegant wines getting 6 or possibly as low as 4.M.Charlton wrote: ↑23:36 Fri 21 Feb 2025 Team: please could you post here the number of hours you would expect a 2003 Port to be sat in its decanter prior to the tasting.
Please Sir I am missing Skinny Friesjdaw1 wrote: ↑20:21 Tue 25 Feb 2025 Current draft of the food order. Six have; eight haven’t. Hear the (gentle) reprimand.
Believed fixed.
Believed added.Christopher wrote: ↑20:53 Tue 25 Feb 2025Smoked salmon
Rib eye medium rare, fries and spinach
Crumble with custard
Organiser: without ZDR, are we one too few? If it would help, I have a candidate guest.