Croft 63

[ac-fast]

Hello - need som help

This Friday some of our friends is comming for dinner, and my plans are as follow. A very large steak on the grill, lots of pebber. Then my plan was Croft 1963 for the dinner. How sounds that ????

If the Croft 63 is okay, how long time before I need to decante it ??

[jdaw1]

Steak with lots of pepper might do better with a younger fruitier port.

For Cr63 two or three hours decanting should be fine.

[ac-fast]

Then i can reduce the pebber.....

[mosesbotbol]

'63 Croft is a winner. If it is after dinner, I would not worry. I would decant at least two hours, maybe four hours. I find the '63 to have more chocolate notes than the mandarin orange that most Croft's have. 1963 happens to be the Croft vintage I have had the most.

[g-man]

Then i can reduce the pebber.....

or us white pebber =)

[jdaw1]

or use white pepper

[Alex Bridgeman]

I echo the comments already written - Croft 1963 is a delicious port (although I would probably decant for 8 hours), but it will really struggle if set against a peppered steak. It will probably work fine with a simple grilled or griddled steak, but the pepper would probably not work too well.

If you wanted a port to go with the pepper steak, I would (and often do) use a young, fruity port that is either a recent vintage port or a young LBV.

Or perhaps leave the port until after the steak and drink soft drinks with the meal.

[ac-fast]

OOhhh.... Now I dont know what to do ??

Maybe a Croft 70 or Taylors 97 or Eira velha 95 or Fonseca G. 91, for the steakwith a little pebber ???


For dessert we have talked about some kind of chokolade cake, with some fruit - With Ramos Pinto 30 years Tawny.

Thanks anyway

[jdaw1]

Croft 1963 as an aperitif.

Taylor 1997 with full-peppered steak.

Then the Ramos-Pinto 30Y with desert.

[g-man]

Croft 1963 as an aperitif.

Taylor 1997 with full-peppered steak.

Then the Ramos-Pinto 30Y with desert.

now that sounds like a proper meal!

[ac-fast]

We did it like you wrote.

Croft
Taylors
Ramos Pinto

The Croft was full og Vanilla and Chocolade in the nose, abricot taste ,like silke in the mouth, very delight full. Decanted in 2 hours, best after 4 hours

Taylors with more power in the taste, spicy, very good for the 600 gr. steak

Ramos, lots of nutts and orange in the taste..

Nice evening

[Alex Bridgeman]

We did it like you wrote.

Croft
Taylors
Ramos Pinto

The Croft was full og Vanilla and Chocolade in the nose, abricot taste ,like silke in the mouth, very delight full. Decanted in 2 hours, best after 4 hours

Taylors with more power in the taste, spicy, very good for the 600 gr. steak

Ramos, lots of nutts and orange in the taste..

Nice evening

That sounds absolutely wonderful!