Double horizontal of ’83 and ’85, Brooklyn, Sat 13 Sept ’08

Post by **DRT** » 21:44 Tue 09 Sep 2008

Team: vote.

Sighted: JDAW;
Blind: SushiNorth, g-man, DRT*.

DRT

*I get a vote for donating the bags

Post by **DRT** » 21:53 Tue 09 Sep 2008

Do you need me to Fed-Ex the Team Glasses?

Post by **jdaw1** » 22:08 Tue 09 Sep 2008

DRT wrote:*I get a vote for donating the bags

Think more carefully about the precedents you set. Do you really want me to get a vote at every tasting at which my placemats are used?

Post by **DRT** » 22:18 Tue 09 Sep 2008

jdaw1 wrote:
DRT wrote:*I get a vote for donating the bags
Think more carefully about the precedents you set. Do you really want me to get a vote at every tasting at which my placemats are used?

Yes.

g-man · Post by **g-man** » 23:26 Tue 09 Sep 2008

jdaw1 wrote:If we do it blind, we can do better than that. I have labelled bags—courtesy of DRT.

But it is a team decision. Team: vote.
Sighted: JDAW;
Blind: SushiNorth, g-man.
If we do it blind, somebody (probably Mrs Facciol) will put bottles in bags. We’ll taste. When everybody has sampled and guessed, we’ll reveal. Then there can be further tasting, sighted. Then food.

Steph would volunteer bagging if we do blinds as she prefers not to be too overly involved in guessing at these things.

And what about food actually... A key component to any tasting.

Jay, any suggestions?

g-man · Post by **g-man** » 01:29 Wed 10 Sep 2008

Suggestions for food btw anyone?

Would you guys be interested in a chinese which goes very well with port ? (Schezuan or cantonese cooking in particular)

Post by **DRT** » 01:33 Wed 10 Sep 2008

g-man wrote:Suggestions for food btw anyone?

Would you guys be interested in a chinese which goes very well with port ? (Schezuan or cantonese cooking in particular)

Can I object even though I will not be there? This is possibly the worst food suggestion I have ever seen for a VP off-line. Sorry, g-man, save the Chinese for a cheap LBV

g-man · Post by **g-man** » 01:41 Wed 10 Sep 2008

DRT wrote:
g-man wrote:Suggestions for food btw anyone?

Would you guys be interested in a chinese which goes very well with port ? (Schezuan or cantonese cooking in particular)
Can I object even though I will not be there? This is possibly the worst food suggestion I have ever seen for a VP off-line. Sorry, g-man, save the Chinese for a cheap LBV

it's okay, I'll forgive you for your blasphemy. I've lived in London for 3 months and was horrified with the options of chinese food you guys have out there.

On a side discussion, you do realize that China is roughly 39x's the size of the UK which would lead to a incredible variety of cooking styles depending on region =)

If you make it to state side by oct 12th, you are most welcome to my wedding party to sample traditional cantonese chinese cuisine =)

Post by **jdaw1** » 02:18 Wed 10 Sep 2008

G-man’s wedding reception will have excellent food. But it won’t go with port.

g-man · Post by **g-man** » 02:19 Wed 10 Sep 2008

heh possibly.. I did start out as a cognac drinker first.

but roast suckling pig... is an excellent paring with brawny vintage ports .. like taylor 77

Post by **DRT** » 02:34 Wed 10 Sep 2008

g-man wrote:heh possibly.. I did start out as a cognac drinker first.

but roast suckling pig... is an excellent paring with brawny vintage ports .. like taylor 77

I agree. But not Chinese flavoured (from any of the 2345 gastronomic regions) suckling pig. Just a suckling pig, roasted, but not over-roasted.

Great vintage port should always be paired with a second glass of the same or another great vintage port. Some cheese or chocolate may be consumed after you have tasted the Great Vintage Port.

Port, good Port and bad Port can be paired with cheese, choclolate or Chinese food. Cruze Ruby can be used to wash down a Vindaloo.

g-man · Post by **g-man** » 02:41 Wed 10 Sep 2008

ahh yes yes, we both agree on that =) ...
I would sht a brick if i saw someone drinking a fonseca 94 without first appreciating it for what it is first!

g-man · Post by **g-man** » 02:49 Wed 10 Sep 2008

how about garlic lamb with port?

TBird · Post by **TBird** » 02:57 Wed 10 Sep 2008

blind has absolutely no benefits for me(this event), but i can easily go with the flow.

jfacciol · Post by **jfacciol** » 02:59 Wed 10 Sep 2008

I love the suggestion that my wife would do anything for the tasting other than allowing it. Whatever is done will be done by us.

I vote for non-blind. I don't even know what the point of a blind tasting is. So that we can try to guess what a particular port is?

How did we get to eleven? I only have room (and chairs) for ten. Who is the eleventh?

I assumed that we would just order in food from a local restaurant. Jeff, are you suggesting that you would bring something?

Post by **jdaw1** » 03:03 Wed 10 Sep 2008

Sighted: JDAW, FF (2 votes as he is the host and agrees with me), MW (is that the correct interpretation of the post?);
Blind: SushiNorth, g-man (and, grudgingly, a half vote for DRT).

Post by **DRT** » 03:07 Wed 10 Sep 2008

jfacciol wrote: I don't even know what the point of a blind tasting is. So that we can try to guess what a particular port is?

No. So that you can laugh at the poeple who profess to know the distinctive attributes of particular shippers and vintages yet cannot tell a Ruby from a Nacional 63 when blindfolded

Try it. It can be very enlightening.

g-man · Post by **g-man** » 03:08 Wed 10 Sep 2008

jfacciol wrote:I love the suggestion that my wife would do anything for the tasting other than allowing it. Whatever is done will be done by us.

I vote for non-blind. I don't even know what the point of a blind tasting is. So that we can try to guess what a particular port is?

How did we get to eleven? I only have room (and chairs) for ten. Who is the eleventh?

I assumed that we would just order in food from a local restaurant. Jeff, are you suggesting that you would bring something?

if people would like a big chunk of protein that would be prohibitively expensive at a restaurant, I'm happy to cook it at home and bring it over. It would, though, have to be supplmented by food from a local restaurant regardless.

jfacciol · Post by **jfacciol** » 03:16 Wed 10 Sep 2008

No. So that you can laugh at the poeple who profess to know the distinctive attributes of particular shippers and vintages yet cannot tell a Ruby from a Nacional 63 when blindfolded

We already know that folks can't even differentiate white and red wine, much less varieties of vintage port.

g-man · Post by **g-man** » 03:19 Wed 10 Sep 2008

jfacciol wrote:
No. So that you can laugh at the poeple who profess to know the distinctive attributes of particular shippers and vintages yet cannot tell a Ruby from a Nacional 63 when blindfolded
We already know that folks can't even differentiate white and red wine, much less varieties of vintage port.

heh, but I do recall our first port tasting jay, in which you suggested if there are particular defining characteristics in a particular house.

I was curious about the comment and think that between the graham's, dow and fonseca that I could probably pick out the house styles.

Post by **DRT** » 03:19 Wed 10 Sep 2008

jfacciol wrote:
No. So that you can laugh at the poeple who profess to know the distinctive attributes of particular shippers and vintages yet cannot tell a Ruby from a Nacional 63 when blindfolded
We already know that folks can't even differentiate white and red wine, much less varieties of vintage port.

Agreed. But have you ever witnessed JDAW mistake an LBV for a Fonseca 66?

g-man · Post by **g-man** » 03:28 Wed 10 Sep 2008

Port, finalized:

* Fonseca:
o 1983 Jeff;
o 1985 Jeff;
* Gould Campbell:
o 1983 Jay;
o 1985 Jay;
* Nacional:
o 1983 Eric; / Dave will chip in
o 1985 JDAW.
* Dow:
o 1983 Subir Adopted
o 1985 SushiNorth;
* Graham:
o 1983 TBird;
o 1985 Subir Adopted:

People in attendance: Dave, Eric, Jay, Josh, Julian, Jeff, Mike, Molly, Steph, Subir

Food: To be ordered from local restaurant around the area.

Post by **jdaw1** » 03:40 Wed 10 Sep 2008

g-man wrote:if people would like a big chunk of protein that would be prohibitively expensive at a restaurant, I'm happy to cook it at home and bring it over. It would, though, have to be supplmented by food from a local restaurant regardless.

Hmmm. Good idea. Bring an uncooked steak. Eat it.

g-man · Post by **g-man** » 03:43 Wed 10 Sep 2008

jdaw1 wrote:
g-man wrote:if people would like a big chunk of protein that would be prohibitively expensive at a restaurant, I'm happy to cook it at home and bring it over. It would, though, have to be supplmented by food from a local restaurant regardless.
Hmmm. Good idea. Bring an uncooked steak. Eat it.

i only have 4 pounds left of a prime aged beef tenderloin. Surely not enough for a crowd. With different preferences on wellness, beef is not one cut of protein I'd be inclined to try to appease our fellow port tasters.

TBird · Post by **TBird** » 13:48 Wed 10 Sep 2008

si

jdaw1 wrote:
Sighted: JDAW, FF (2 votes as he is the host and agrees with me), MW (is that the correct interpretation of the post?);
Blind: SushiNorth, g-man (and, grudgingly, a half vote for DRT).

Post by **jdaw1** » 13:51 Thu 11 Sep 2008

Decanting Times?
Suggestion: all bottles should be decanted around 11am to midday. Objections?

Fonseca:
- 1983 Jeff;
- 1985 Jeff;
Gould Campbell:
- 1983 Jay;
- 1985 Jay;
Nacional:
- 1983 Eric; / Dave will chip in;
- 1985 JDAW;
Dow:
- 1983 Subir Adopted;
- 1985 SushiNorth;
Graham:
- 1983 TBird;
- 1985 Subir Adopted.

differentdave · Post by **differentdave** » 14:27 Thu 11 Sep 2008

I usually taste blind so doing it sighted is a nice change for me
gman any time you want me in your neck of the woods?

Post by **jdaw1** » 14:50 Thu 11 Sep 2008

Sighted: JDAW, FF (2 votes as he is the host and agrees with me), MW, differentdave);
Blind: SushiNorth, g-man (and, grudgingly, a half vote for DRT).

g-man · Post by **g-man** » 14:59 Thu 11 Sep 2008

Jay is it okay if I bring some food over? (And save on some of the costs of ordering)

I was thinking of picking up a leg of lamb and roasting it in the morning to bring over?

jfacciol · Post by **jfacciol** » 16:39 Thu 11 Sep 2008

Jeff, how can I refuse such a generous offer?

Please do bring over a leg of lamb (unless there are objections from the rest of attendees).

Jay

Post by **jdaw1** » 17:42 Thu 11 Sep 2008

Lamb: yummy, yes please.

differentdave · Post by **differentdave** » 19:10 Thu 11 Sep 2008

If you want I can pick up a cheesecake or two (or three) again if you guys want, any preference on flavor? just a couple to choose from..

Classic Armeretto Banana Blueberry Cannoli Cream Caramel Swirl Chambord (Rasberry) Cherry Chocolate
Chocolate Chip Chocolate/Rasberry Chocolate Swirl Harvey's Bristol Cream Irish Cream Kahlua Keylime
Mango Milkyway Mint Chocolate Chip Oreo Cookie Peach Peanut Butter Pina Colada Pineapple
Praline Pumpkin (Seasonal) Reeses Peanut Butter Cup Snickers Strawberry Turtle 3 Musketeers Banana Strawberry

Post by **jdaw1** » 19:28 Thu 11 Sep 2008

Mr. Bill's Cheesecakes? Plainer is better, for me please, but count that as only half a vote as I’m not that cheesecaketastic.

g-man · Post by **g-man** » 19:43 Thu 11 Sep 2008

btw, the leg of lamb just told me it voted for a blind tasting.
And I might need two, each leg is only 5-8 pounds.

jfacciol · Post by **jfacciol** » 00:44 Fri 12 Sep 2008

Do the cheesecakes get a vote also?

I also vote for a simpler cheesecake (they were delicious at the 1970 tasting).

TBird · Post by **TBird** » 01:20 Fri 12 Sep 2008

cheesecake means nothing to me, as i'm watching my girlish figure...

SushiNorth · Post by **SushiNorth** » 04:51 Fri 12 Sep 2008

jdaw1 wrote:
Sighted: JDAW, FF (2 votes as he is the host and agrees with me), MW (is that the correct interpretation of the post?);
Blind: SushiNorth, g-man (and, grudgingly, a half vote for DRT).

I think you've got my vote confused. I'd appreciate the bottles being bagged so I don't make a decision based purely on $$, but after the first sip & first impression, I'd like to promptly know what it is as guessing won't do me any good

For me, one of the best things I hope to learn at this tasting is where my preferences fall in terms of house style.

So does that count as blind, sighted, or just dazed?

SushiNorth · Post by **SushiNorth** » 05:03 Fri 12 Sep 2008

jdaw1 wrote:Decanting Times?
Suggestion: all bottles should be decanted around 11am to midday. Objections?

Hmm, I'm fine with that but would point to this tasting note and ask -- are we looking for consistency in decanting times, or optimal? From your last 85 tasting, there seemed to be a preference to give Dow's more time.

G83 everyone seemed content with 8 hrs. TBird, as this is effectively your bottle, shall I decant for you using the paper coffee filter method around noon? Or do you have a different preference?

Post by **jdaw1** » 12:39 Fri 12 Sep 2008

Quite right. Dow 1985 this afternoon, being Friday? Objections?

g-man · Post by **g-man** » 13:28 Fri 12 Sep 2008

Festivities start at 6pm correct?

Preferences on the Fonseca 85 decant? I've noticed mentions of 8-10 hours.
The fonseca 83 I prefer it at 1-3 hours worth of decanting. Enough to blow off the nose and let it breathe, any more and I've always found it disjointed. Too long and I find it overly soft.

Does any one have any suggestions?

Post by **jdaw1** » 13:31 Fri 12 Sep 2008

F85 in the early Saturday morning works for me.

TBird · Post by **TBird** » 13:51 Fri 12 Sep 2008

thank you and please do what is best/consistant with the others.

SushiNorth wrote:
jdaw1 wrote:Decanting Times?
TBird, as this is effectively your bottle, shall I decant for you using the paper coffee filter method around noon? Or do you have a different preference?

SushiNorth · Post by **SushiNorth** » 13:55 Fri 12 Sep 2008

I think this is all shaping up quite well -- could I ask that everyone keep track of when bottles are decanted as it will be insightful for the tasting notes. (also, and i doubt i have to ask, but could I encourage those of you who have had more port than I to consider whether bottles were decanted long enough/too-long/etc in your notes? Would be very helpful)

jfacciol · Post by **jfacciol** » 01:06 Sat 13 Sep 2008

If this tasting is done blind, who plans to run all the pours and placement of glasses?

Remember that this is a comparison between 83 and 85 so someone needs to know which is Dow, etc. The person will also have to determine in what order each flight of two glasses is drunk.

I certainly do not plan to do any of this. It sounds boring and time consuming

Who is the volunteer?

Post by **jdaw1** » 02:03 Sat 13 Sep 2008

Blind outvoted, so sighted. We will do an (easier) tasting blind on a subsequent date.

g-man · Post by **g-man** » 02:49 Sat 13 Sep 2008

bad news on the leg of lamb.. my supermarket sold out!!!

I'll try another market tomorrow.

Post by **jdaw1** » 14:56 Sat 13 Sep 2008

From the double-horizontal, 1983 and 1985, on Saturday 13 September 2008 at the home of jfacciol in Brooklyn.

g-man · Post by **g-man** » 19:04 Sat 13 Sep 2008

wow no leg of lamb anywhere..

Pork shoulder for you guys tonight.