First Estate?
First Estate?
I forgot to say I was given a bottle of Taylors First Estate for Christmas. One of those kind souls who heard I liked Port, and thought this was Port. I know its reputation isn't great, but there's no Tasting Note on our Forum.
I cant try it, mid diet, but can anyone give me hope and inspiration, or is it Spag Boll enhancer?
Alan
I cant try it, mid diet, but can anyone give me hope and inspiration, or is it Spag Boll enhancer?
Alan
If that is the Croft Unfiltered LBV 2002 you will be pleased to know that AHB and I took the decision to stow some away for future appreciation. So there will be at least 18 of these still kicking around in a few years time when they are ready to drinkKillerB wrote: the Croft LBV that I cannot be bothered to age
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
- KillerB
- Taylor Quinta de Vargellas 1987
- Posts: 2425
- Joined: 22:09 Wed 20 Jun 2007
- Location: Sky Blue City, England
It is. I have 5 or 6 left. Looking for a replacemnt.Derek T. wrote:If that is the Croft Unfiltered LBV 2002 you will be pleased to know that AHB and I took the decision to stow some away for future appreciation. So there will be at least 18 of these still kicking around in a few years time when they are ready to drinkKillerB wrote: the Croft LBV that I cannot be bothered to age
Port is basically a red drink
Conkys World Famous Spag Boll
(with no credit given to the italians original, but tame version)
Large Pan, drizzle of Olive Oil.
Chopped onions, Cook until sweating and soft.
Sliced Peppers and chopped mushrooms,
add the mince and throw in mixed herbs and a chopped hot chillie.
Add Tomato puree and a chopped clove of garlic.
Add chopped tomatoes, salt and pepper.
Add a glass of house Port.
Simmer for many hours until well cooked and thoroughly mixed.
Add a few spoons of double cream.
Cook fresh Spaghetti, drain, add knob of butter and pepper.
Serve with fruity red (Cabernet Sauvignon,etc) freshly cooked baguette, and sprinkled with fresh Parmesan.
Have a good glass of Port ready for later in the evening.
(I'll leave the quantities and times out, to retain the mystery)
(with no credit given to the italians original, but tame version)
Large Pan, drizzle of Olive Oil.
Chopped onions, Cook until sweating and soft.
Sliced Peppers and chopped mushrooms,
add the mince and throw in mixed herbs and a chopped hot chillie.
Add Tomato puree and a chopped clove of garlic.
Add chopped tomatoes, salt and pepper.
Add a glass of house Port.
Simmer for many hours until well cooked and thoroughly mixed.
Add a few spoons of double cream.
Cook fresh Spaghetti, drain, add knob of butter and pepper.
Serve with fruity red (Cabernet Sauvignon,etc) freshly cooked baguette, and sprinkled with fresh Parmesan.
Have a good glass of Port ready for later in the evening.
(I'll leave the quantities and times out, to retain the mystery)
Last edited by Conky on 01:35 Fri 11 Jan 2008, edited 2 times in total.
My mystery ingredients in spag bol
My mystery ingredients in spag bol are:
- English mustard;
- a whole bottle of wine (or undrinkable port).