New York, Monday 29 October
New York, Monday 29 October
AHB and I intend to have a mini-offline on Monday 29th October. We’ll be meeting at 7pm, in my local French restaurant, Bistro Citron, NY 10024-5131, which is on the east side of Columbus Avenue between west 82nd and west 83rd streets. Good nosh, and the best fries in Manhattan.
Subway from downtown take the B or C to 81st street: don’t take the A or D as they are express from Columbus Circle to somewhere functionally equivalent to Canada.
Ports to be determined† . Please let me know if you’re coming, so that I can forewarn my friendly restaurateur.
† Currently estimated to be a Kopke 1985 from Alex, a Sandeman 1977 and Rebello Valente 1977 from Jeff, from Bob Heckart a Graham 1985, and from me Warre 1977 and Warre 1985. Current draft of the placemats.
Subway from downtown take the B or C to 81st street: don’t take the A or D as they are express from Columbus Circle to somewhere functionally equivalent to Canada.
Ports to be determined† . Please let me know if you’re coming, so that I can forewarn my friendly restaurateur.
† Currently estimated to be a Kopke 1985 from Alex, a Sandeman 1977 and Rebello Valente 1977 from Jeff, from Bob Heckart a Graham 1985, and from me Warre 1977 and Warre 1985. Current draft of the placemats.
Last edited by jdaw1 on 22:33 Sat 27 Oct 2007, edited 14 times in total.
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The forecast is for a Croft 1963
The forecast is for a Croft 1963 from me, perhaps accompanied by a 1985, either Warre or Graham.
- Alex Bridgeman
- Fonseca 1966
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Best I will be able to do is to double decant in the morning before I leave for work OR decant in a hurry after work and give the port 2-3 hours of air time before we drink it.
It will be a 1985, one which I have drunk and rated quite highly recently; not a Graham or Warre. Any preferences for which decanting option I choose?
Alex
It will be a 1985, one which I have drunk and rated quite highly recently; not a Graham or Warre. Any preferences for which decanting option I choose?
Alex
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
Decanting times for offline
Depends on which house—and you’re more than expert enough to decide.
Croft 1963 I was going for three hours. Is that too little for your taste?
Croft 1963 I was going for three hours. Is that too little for your taste?
- Alex Bridgeman
- Fonseca 1966
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Re: Decanting times for offline
I think three hours before we meet is perfect - plus about another three hours over the course of the evening should be spot on.jdaw1 wrote:Croft 1963 I was going for three hours. Is that too little for your taste?
Alex
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
Ports for Bistro Citron offline
OK by me. In which case I should substitute the ’63 for a 1977 Warre, so that we have a 1985 horizontal (Kopke + Warre), a Warre vertical (1985 + 1977) and a 1977 horizontal (Warre + Sandeman).
I’ll bring decanting equipment appropriate for a shaken Sandeman 1977.
Objections?
I’ll bring decanting equipment appropriate for a shaken Sandeman 1977.
Objections?
61% oxygen, 23% carbon, 10% hydrogen, 2.6% nitrogen, …
That being, by weight, about 61% oxygen, 23% carbon, 10% hydrogen, 2.6% nitrogen, 1.4% calcium, 1.1% phosphorus, 0.20% potassium, 0.20% sulfur, 0.14% sodium, 0.14% chlorine, 0.027% magnesium, 0.0060% iron, 0.0037% fluorine, 0.0033% zinc, 0.0014% silicon, and various other trace elements.Conky wrote:are made of the right stuff
What are your and your wife’s initials?
g-man: I’m making the placemats. What are your and your wife’s initials?
- Alex Bridgeman
- Fonseca 1966
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Bob Heckart
Just been to a Rhone tasting, where I met a chap called Bob Heckart, who—if I recall correctly—described himself as a “neophyte port connoisseur†. He’ll also be there, apparently bearing a bottle of an as-yet-unspecified 1985.
Bob, if you’re reading this: what 1985?
Edit: current draft of the placemats.
Bob, if you’re reading this: what 1985?
Edit: current draft of the placemats.
Last edited by jdaw1 on 23:27 Thu 25 Oct 2007, edited 1 time in total.
How much does one drink at a tasting?
For my tastings (e.g.) I budget 1½ bottles per British male, halved for women and for Americans who I don’t classify as honorary Brits. At the Fonseca tasting we had beer and Madeira first, and then each finished two bottles of port.
Draft of the placemats updated.
1. Draft of the placemats updated and made slightly more flamboyant. ✓
2. Confirmed the restaurant for six people (Monday nights aren’t crowded). ✓
2. Confirmed the restaurant for six people (Monday nights aren’t crowded). ✓
Last weekend Simon Lisle and I managed to polish off 5 bottles in a single sitting. Not clever, but proof that it is possible with high levels of training and dedication to the world of Port Offliningg-man wrote:That's really cool jdaw.
Just curious on previous tastings, but can you guys really finish a bottle each? =) ...
Derek
PS: The frustration of reading this thread is becoming unbareable
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
on the edge of being unhealthy
No leftovers from 2½ bottles each? No falling asleep in the kitchen? Oooooh, that’s on the edge of being unhealthy.Derek T. wrote:Last weekend Simon Lisle and I managed to polish off 5 bottles in a single sitting.
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