ThePortForum.com

DRT wrote:

AHB wrote:

AHB wrote:

JacobH wrote:

DRT wrote:

JacobH wrote:

AHB wrote:

JacobH wrote:

AHB wrote:

DRT wrote:[quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"]Incidentally, are AHB and DRT in the same room by communicating via. or carrying out a virtual tasting in different rooms of AHB’s house?

We are in the same room and I can confirm that we are talking to one another. You can think of this thread as a "Portcast".

Hmm...Portcast...now that’s an idea...We would only need some webcams installed in AHB’s kitchen; the Crusting Pipe tunnel; and that steakhouse in New York City...

We have a webcam here. Skype away!

(Un)fortunately, I don’t have Skype installed and I’m not sure that if I do that will I be able to resist opening one of my Smith Woodhouse Magnums...and some Gould Cambell to fully join in with you!

I will continue to amuse myself with an oddity and one that has improved with what conventionally would be regarded as poor treatment...

Given that AHB communicated via TPF for at least part of this offline you are now officially "here". What do you have in the glass? Please describe it.

Well, if you are volunteering to guess, I can confirm it is Port. What else would you like to know?

Red or brown?

What he means is "Please describe the colour"

Colour: unusual for Port. Consistent for an oddity. Brownish gold in the middle, with perhaps the smallest amount of rose gold, fading dramatically to a colourless edge.

Is it a white port?[/quote]No.[/quote]Taylor 20 yr old bottled in the 70's?[/quote]Close. It was this bottle which has continued to air for the last four months. At approximately 3,500 hours decanting time, it is no-longer cloudy, and tastes rather like a mixture of Werther’s Original and an old 30- or older tawny Port. Still a bit spirity and acidic, though. Perhaps will revisit the last glass at about 7,000 hours decanting time.

How is the Magnum doing?[/quote]The magnum is doing really, really well. After 6 hours decanting it has softened and become quite pleasant. I hope to try some later today after about 14-15 hours in the decanter provided I remember to take the relevant key upstairs with me.[/quote]Nooo! He has now switched to Stella as a palate cleanser before moving on to Quarles Harris 1997! Please - I need helpful suggestions as to how I can dissuade him from this foolishness.[/quote]I acknowledge the foolishness. Quarles Harris 97 at this time of night? That just seems wrong. Now then, where is that Fonseca 63 I saw in the wine fridge earlier this evening?[/quote]In the AHB household, presumably used to make a ragú; you do know it is bad form to drink the cooking wine, even if it is a Fonseca ’63?

AHB wrote:

AHB wrote:

AHB wrote:

JacobH wrote:

DRT wrote:

JacobH wrote:

AHB wrote:

JacobH wrote:

AHB wrote:

DRT wrote:[quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"]Incidentally, are AHB and DRT in the same room by communicating via. or carrying out a virtual tasting in different rooms of AHB’s house?

We are in the same room and I can confirm that we are talking to one another. You can think of this thread as a "Portcast".

Hmm...Portcast...now that’s an idea...We would only need some webcams installed in AHB’s kitchen; the Crusting Pipe tunnel; and that steakhouse in New York City...

We have a webcam here. Skype away!

(Un)fortunately, I don’t have Skype installed and I’m not sure that if I do that will I be able to resist opening one of my Smith Woodhouse Magnums...and some Gould Cambell to fully join in with you!

I will continue to amuse myself with an oddity and one that has improved with what conventionally would be regarded as poor treatment...

Given that AHB communicated via TPF for at least part of this offline you are now officially "here". What do you have in the glass? Please describe it.

Well, if you are volunteering to guess, I can confirm it is Port. What else would you like to know?

Red or brown?

What he means is "Please describe the colour"

Colour: unusual for Port. Consistent for an oddity. Brownish gold in the middle, with perhaps the smallest amount of rose gold, fading dramatically to a colourless edge.

Is it a white port?[/quote]No.[/quote]Taylor 20 yr old bottled in the 70's?[/quote]Close. It was this bottle which has continued to air for the last four months. At approximately 3,500 hours decanting time, it is no-longer cloudy, and tastes rather like a mixture of Werther’s Original and an old 30- or older tawny Port. Still a bit spirity and acidic, though. Perhaps will revisit the last glass at about 7,000 hours decanting time.

How is the Magnum doing?[/quote]The magnum is doing really, really well. After 6 hours decanting it has softened and become quite pleasant. I hope to try some later today after about 14-15 hours in the decanter provided I remember to take the relevant key upstairs with me.[/quote]Nooo! He has now switched to Stella as a palate cleanser before moving on to Quarles Harris 1997! Please - I need helpful suggestions as to how I can dissuade him from this foolishness.[/quote]Thank you to the person who PMed me the suggestion of the use of a straight jacket. That has proven to be very effective. I can now retire confident that the rest of the magnum (and other bottles) are safe for the night.[/quote]Thank you to the person who warned me of the straight-jacket scenario. AHB is now securely locked in the boot of his car and I am ready to start depleting his cellar.

JacobH wrote:

DRT wrote:

AHB wrote:

AHB wrote:

JacobH wrote:

DRT wrote:

JacobH wrote:

AHB wrote:

JacobH wrote:

AHB wrote:[quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"]Incidentally, are AHB and DRT in the same room by communicating via. or carrying out a virtual tasting in different rooms of AHB’s house?

We are in the same room and I can confirm that we are talking to one another. You can think of this thread as a "Portcast".

Hmm...Portcast...now that’s an idea...We would only need some webcams installed in AHB’s kitchen; the Crusting Pipe tunnel; and that steakhouse in New York City...

We have a webcam here. Skype away!

(Un)fortunately, I don’t have Skype installed and I’m not sure that if I do that will I be able to resist opening one of my Smith Woodhouse Magnums...and some Gould Cambell to fully join in with you!

I will continue to amuse myself with an oddity and one that has improved with what conventionally would be regarded as poor treatment...

Given that AHB communicated via TPF for at least part of this offline you are now officially "here". What do you have in the glass? Please describe it.

Well, if you are volunteering to guess, I can confirm it is Port. What else would you like to know?

Red or brown?

What he means is "Please describe the colour"

Colour: unusual for Port. Consistent for an oddity. Brownish gold in the middle, with perhaps the smallest amount of rose gold, fading dramatically to a colourless edge.

Is it a white port?[/quote]No.[/quote]Taylor 20 yr old bottled in the 70's?[/quote]Close. It was this bottle which has continued to air for the last four months. At approximately 3,500 hours decanting time, it is no-longer cloudy, and tastes rather like a mixture of Werther’s Original and an old 30- or older tawny Port. Still a bit spirity and acidic, though. Perhaps will revisit the last glass at about 7,000 hours decanting time.

How is the Magnum doing?[/quote]The magnum is doing really, really well. After 6 hours decanting it has softened and become quite pleasant. I hope to try some later today after about 14-15 hours in the decanter provided I remember to take the relevant key upstairs with me.[/quote]Nooo! He has now switched to Stella as a palate cleanser before moving on to Quarles Harris 1997! Please - I need helpful suggestions as to how I can dissuade him from this foolishness.[/quote]I acknowledge the foolishness. Quarles Harris 97 at this time of night? That just seems wrong. Now then, where is that Fonseca 63 I saw in the wine fridge earlier this evening?[/quote]In the AHB household, presumably used to make a ragú; you do know it is bad form to drink the cooking wine, even if it is a Fonseca ’63?[/quote]Well, I didn't have any Burgundy in the house and had to use something to make the Boeuf Bourgiugnon!

AHB wrote:

JacobH wrote:

DRT wrote:

AHB wrote:

AHB wrote:

JacobH wrote:

DRT wrote:

JacobH wrote:

AHB wrote:

JacobH wrote:[quote="AHB"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"]Incidentally, are AHB and DRT in the same room by communicating via. or carrying out a virtual tasting in different rooms of AHB’s house?

We are in the same room and I can confirm that we are talking to one another. You can think of this thread as a "Portcast".

Hmm...Portcast...now that’s an idea...We would only need some webcams installed in AHB’s kitchen; the Crusting Pipe tunnel; and that steakhouse in New York City...

We have a webcam here. Skype away!

(Un)fortunately, I don’t have Skype installed and I’m not sure that if I do that will I be able to resist opening one of my Smith Woodhouse Magnums...and some Gould Cambell to fully join in with you!

I will continue to amuse myself with an oddity and one that has improved with what conventionally would be regarded as poor treatment...

Given that AHB communicated via TPF for at least part of this offline you are now officially "here". What do you have in the glass? Please describe it.

Well, if you are volunteering to guess, I can confirm it is Port. What else would you like to know?

Red or brown?

What he means is "Please describe the colour"

Colour: unusual for Port. Consistent for an oddity. Brownish gold in the middle, with perhaps the smallest amount of rose gold, fading dramatically to a colourless edge.

Is it a white port?[/quote]No.[/quote]Taylor 20 yr old bottled in the 70's?[/quote]Close. It was this bottle which has continued to air for the last four months. At approximately 3,500 hours decanting time, it is no-longer cloudy, and tastes rather like a mixture of Werther’s Original and an old 30- or older tawny Port. Still a bit spirity and acidic, though. Perhaps will revisit the last glass at about 7,000 hours decanting time.

How is the Magnum doing?[/quote]The magnum is doing really, really well. After 6 hours decanting it has softened and become quite pleasant. I hope to try some later today after about 14-15 hours in the decanter provided I remember to take the relevant key upstairs with me.[/quote]Nooo! He has now switched to Stella as a palate cleanser before moving on to Quarles Harris 1997! Please - I need helpful suggestions as to how I can dissuade him from this foolishness.[/quote]I acknowledge the foolishness. Quarles Harris 97 at this time of night? That just seems wrong. Now then, where is that Fonseca 63 I saw in the wine fridge earlier this evening?[/quote]In the AHB household, presumably used to make a ragú; you do know it is bad form to drink the cooking wine, even if it is a Fonseca ’63?[/quote]Well, I didn't have any Burgundy in the house and had to use something to make the Boeuf Bourgiugnon![/quote]That being the case, I will retire and leave the remaining Bridgeman stocks for tomorrow when US re-enforcements arrive.

DRT wrote:

AHB wrote:

JacobH wrote:

DRT wrote:

AHB wrote:

AHB wrote:

JacobH wrote:

DRT wrote:

JacobH wrote:

AHB wrote:[quote="JacobH"][quote="AHB"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"]Incidentally, are AHB and DRT in the same room by communicating via. or carrying out a virtual tasting in different rooms of AHB’s house?

We are in the same room and I can confirm that we are talking to one another. You can think of this thread as a "Portcast".

Hmm...Portcast...now that’s an idea...We would only need some webcams installed in AHB’s kitchen; the Crusting Pipe tunnel; and that steakhouse in New York City...

We have a webcam here. Skype away!

(Un)fortunately, I don’t have Skype installed and I’m not sure that if I do that will I be able to resist opening one of my Smith Woodhouse Magnums...and some Gould Cambell to fully join in with you!

I will continue to amuse myself with an oddity and one that has improved with what conventionally would be regarded as poor treatment...

Given that AHB communicated via TPF for at least part of this offline you are now officially "here". What do you have in the glass? Please describe it.

Well, if you are volunteering to guess, I can confirm it is Port. What else would you like to know?

Red or brown?

What he means is "Please describe the colour"

Colour: unusual for Port. Consistent for an oddity. Brownish gold in the middle, with perhaps the smallest amount of rose gold, fading dramatically to a colourless edge.

Is it a white port?[/quote]No.[/quote]Taylor 20 yr old bottled in the 70's?[/quote]Close. It was this bottle which has continued to air for the last four months. At approximately 3,500 hours decanting time, it is no-longer cloudy, and tastes rather like a mixture of Werther’s Original and an old 30- or older tawny Port. Still a bit spirity and acidic, though. Perhaps will revisit the last glass at about 7,000 hours decanting time.

How is the Magnum doing?[/quote]The magnum is doing really, really well. After 6 hours decanting it has softened and become quite pleasant. I hope to try some later today after about 14-15 hours in the decanter provided I remember to take the relevant key upstairs with me.[/quote]Nooo! He has now switched to Stella as a palate cleanser before moving on to Quarles Harris 1997! Please - I need helpful suggestions as to how I can dissuade him from this foolishness.[/quote]I acknowledge the foolishness. Quarles Harris 97 at this time of night? That just seems wrong. Now then, where is that Fonseca 63 I saw in the wine fridge earlier this evening?[/quote]In the AHB household, presumably used to make a ragú; you do know it is bad form to drink the cooking wine, even if it is a Fonseca ’63?[/quote]Well, I didn't have any Burgundy in the house and had to use something to make the Boeuf Bourgiugnon![/quote]That being the case, I will retire and leave the remaining Bridgeman stocks for tomorrow when US re-enforcements arrive.[/quote]
TIME WARP!

g-man wrote:

DRT wrote:

AHB wrote:

JacobH wrote:

DRT wrote:

AHB wrote:

AHB wrote:

JacobH wrote:

DRT wrote:

JacobH wrote:[quote="AHB"][quote="JacobH"][quote="AHB"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"]Incidentally, are AHB and DRT in the same room by communicating via. or carrying out a virtual tasting in different rooms of AHB’s house?

We are in the same room and I can confirm that we are talking to one another. You can think of this thread as a "Portcast".

Hmm...Portcast...now that’s an idea...We would only need some webcams installed in AHB’s kitchen; the Crusting Pipe tunnel; and that steakhouse in New York City...

We have a webcam here. Skype away!

(Un)fortunately, I don’t have Skype installed and I’m not sure that if I do that will I be able to resist opening one of my Smith Woodhouse Magnums...and some Gould Cambell to fully join in with you!

I will continue to amuse myself with an oddity and one that has improved with what conventionally would be regarded as poor treatment...

Given that AHB communicated via TPF for at least part of this offline you are now officially "here". What do you have in the glass? Please describe it.

Well, if you are volunteering to guess, I can confirm it is Port. What else would you like to know?

Red or brown?

What he means is "Please describe the colour"

Colour: unusual for Port. Consistent for an oddity. Brownish gold in the middle, with perhaps the smallest amount of rose gold, fading dramatically to a colourless edge.

Is it a white port?[/quote]No.[/quote]Taylor 20 yr old bottled in the 70's?[/quote]Close. It was this bottle which has continued to air for the last four months. At approximately 3,500 hours decanting time, it is no-longer cloudy, and tastes rather like a mixture of Werther’s Original and an old 30- or older tawny Port. Still a bit spirity and acidic, though. Perhaps will revisit the last glass at about 7,000 hours decanting time.

How is the Magnum doing?[/quote]The magnum is doing really, really well. After 6 hours decanting it has softened and become quite pleasant. I hope to try some later today after about 14-15 hours in the decanter provided I remember to take the relevant key upstairs with me.[/quote]Nooo! He has now switched to Stella as a palate cleanser before moving on to Quarles Harris 1997! Please - I need helpful suggestions as to how I can dissuade him from this foolishness.[/quote]I acknowledge the foolishness. Quarles Harris 97 at this time of night? That just seems wrong. Now then, where is that Fonseca 63 I saw in the wine fridge earlier this evening?[/quote]In the AHB household, presumably used to make a ragú; you do know it is bad form to drink the cooking wine, even if it is a Fonseca ’63?[/quote]Well, I didn't have any Burgundy in the house and had to use something to make the Boeuf Bourgiugnon![/quote]That being the case, I will retire and leave the remaining Bridgeman stocks for tomorrow when US re-enforcements arrive.[/quote]TIME WARP![/quote]It's just a jump to the left,

Jacob's participation now appropriately linked.

DRT wrote:

g-man wrote:

DRT wrote:

AHB wrote:

JacobH wrote:

DRT wrote:

AHB wrote:

AHB wrote:

JacobH wrote:

DRT wrote:[quote="JacobH"][quote="AHB"][quote="JacobH"][quote="AHB"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"]Incidentally, are AHB and DRT in the same room by communicating via. or carrying out a virtual tasting in different rooms of AHB’s house?

We are in the same room and I can confirm that we are talking to one another. You can think of this thread as a "Portcast".

Hmm...Portcast...now that’s an idea...We would only need some webcams installed in AHB’s kitchen; the Crusting Pipe tunnel; and that steakhouse in New York City...

We have a webcam here. Skype away!

(Un)fortunately, I don’t have Skype installed and I’m not sure that if I do that will I be able to resist opening one of my Smith Woodhouse Magnums...and some Gould Cambell to fully join in with you!

I will continue to amuse myself with an oddity and one that has improved with what conventionally would be regarded as poor treatment...

Given that AHB communicated via TPF for at least part of this offline you are now officially "here". What do you have in the glass? Please describe it.

Well, if you are volunteering to guess, I can confirm it is Port. What else would you like to know?

Red or brown?

What he means is "Please describe the colour"

Colour: unusual for Port. Consistent for an oddity. Brownish gold in the middle, with perhaps the smallest amount of rose gold, fading dramatically to a colourless edge.

Is it a white port?[/quote]No.[/quote]Taylor 20 yr old bottled in the 70's?[/quote]Close. It was this bottle which has continued to air for the last four months. At approximately 3,500 hours decanting time, it is no-longer cloudy, and tastes rather like a mixture of Werther’s Original and an old 30- or older tawny Port. Still a bit spirity and acidic, though. Perhaps will revisit the last glass at about 7,000 hours decanting time.

How is the Magnum doing?[/quote]The magnum is doing really, really well. After 6 hours decanting it has softened and become quite pleasant. I hope to try some later today after about 14-15 hours in the decanter provided I remember to take the relevant key upstairs with me.[/quote]Nooo! He has now switched to Stella as a palate cleanser before moving on to Quarles Harris 1997! Please - I need helpful suggestions as to how I can dissuade him from this foolishness.[/quote]I acknowledge the foolishness. Quarles Harris 97 at this time of night? That just seems wrong. Now then, where is that Fonseca 63 I saw in the wine fridge earlier this evening?[/quote]In the AHB household, presumably used to make a ragú; you do know it is bad form to drink the cooking wine, even if it is a Fonseca ’63?[/quote]Well, I didn't have any Burgundy in the house and had to use something to make the Boeuf Bourgiugnon![/quote]That being the case, I will retire and leave the remaining Bridgeman stocks for tomorrow when US re-enforcements arrive.[/quote]TIME WARP![/quote]It's just a jump to the left,[/quote]
And then a step to the right...

benread wrote:

DRT wrote:

g-man wrote:

DRT wrote:

AHB wrote:

JacobH wrote:

DRT wrote:

AHB wrote:

AHB wrote:

JacobH wrote:[quote="DRT"][quote="JacobH"][quote="AHB"][quote="JacobH"][quote="AHB"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"]Incidentally, are AHB and DRT in the same room by communicating via. or carrying out a virtual tasting in different rooms of AHB’s house?

We are in the same room and I can confirm that we are talking to one another. You can think of this thread as a "Portcast".

Hmm...Portcast...now that’s an idea...We would only need some webcams installed in AHB’s kitchen; the Crusting Pipe tunnel; and that steakhouse in New York City...

We have a webcam here. Skype away!

(Un)fortunately, I don’t have Skype installed and I’m not sure that if I do that will I be able to resist opening one of my Smith Woodhouse Magnums...and some Gould Cambell to fully join in with you!

I will continue to amuse myself with an oddity and one that has improved with what conventionally would be regarded as poor treatment...

Given that AHB communicated via TPF for at least part of this offline you are now officially "here". What do you have in the glass? Please describe it.

Well, if you are volunteering to guess, I can confirm it is Port. What else would you like to know?

Red or brown?

What he means is "Please describe the colour"

Colour: unusual for Port. Consistent for an oddity. Brownish gold in the middle, with perhaps the smallest amount of rose gold, fading dramatically to a colourless edge.

Is it a white port?[/quote]No.[/quote]Taylor 20 yr old bottled in the 70's?[/quote]Close. It was this bottle which has continued to air for the last four months. At approximately 3,500 hours decanting time, it is no-longer cloudy, and tastes rather like a mixture of Werther’s Original and an old 30- or older tawny Port. Still a bit spirity and acidic, though. Perhaps will revisit the last glass at about 7,000 hours decanting time.

How is the Magnum doing?[/quote]The magnum is doing really, really well. After 6 hours decanting it has softened and become quite pleasant. I hope to try some later today after about 14-15 hours in the decanter provided I remember to take the relevant key upstairs with me.[/quote]Nooo! He has now switched to Stella as a palate cleanser before moving on to Quarles Harris 1997! Please - I need helpful suggestions as to how I can dissuade him from this foolishness.[/quote]I acknowledge the foolishness. Quarles Harris 97 at this time of night? That just seems wrong. Now then, where is that Fonseca 63 I saw in the wine fridge earlier this evening?[/quote]In the AHB household, presumably used to make a ragú; you do know it is bad form to drink the cooking wine, even if it is a Fonseca ’63?[/quote]Well, I didn't have any Burgundy in the house and had to use something to make the Boeuf Bourgiugnon![/quote]That being the case, I will retire and leave the remaining Bridgeman stocks for tomorrow when US re-enforcements arrive.[/quote]TIME WARP![/quote]It's just a jump to the left,[/quote]
And then a step to the right...[/quote]I don't think there was a time warp. I can still see Jacob's original question.

AHB wrote:

benread wrote:

DRT wrote:

g-man wrote:

DRT wrote:

AHB wrote:

JacobH wrote:

DRT wrote:

AHB wrote:

AHB wrote:[quote="JacobH"][quote="DRT"][quote="JacobH"][quote="AHB"][quote="JacobH"][quote="AHB"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"]Incidentally, are AHB and DRT in the same room by communicating via. or carrying out a virtual tasting in different rooms of AHB’s house?

We are in the same room and I can confirm that we are talking to one another. You can think of this thread as a "Portcast".

Hmm...Portcast...now that’s an idea...We would only need some webcams installed in AHB’s kitchen; the Crusting Pipe tunnel; and that steakhouse in New York City...

We have a webcam here. Skype away!

(Un)fortunately, I don’t have Skype installed and I’m not sure that if I do that will I be able to resist opening one of my Smith Woodhouse Magnums...and some Gould Cambell to fully join in with you!

I will continue to amuse myself with an oddity and one that has improved with what conventionally would be regarded as poor treatment...

Given that AHB communicated via TPF for at least part of this offline you are now officially "here". What do you have in the glass? Please describe it.

Well, if you are volunteering to guess, I can confirm it is Port. What else would you like to know?

Red or brown?

What he means is "Please describe the colour"

Colour: unusual for Port. Consistent for an oddity. Brownish gold in the middle, with perhaps the smallest amount of rose gold, fading dramatically to a colourless edge.

Is it a white port?[/quote]No.[/quote]Taylor 20 yr old bottled in the 70's?[/quote]Close. It was this bottle which has continued to air for the last four months. At approximately 3,500 hours decanting time, it is no-longer cloudy, and tastes rather like a mixture of Werther’s Original and an old 30- or older tawny Port. Still a bit spirity and acidic, though. Perhaps will revisit the last glass at about 7,000 hours decanting time.

How is the Magnum doing?[/quote]The magnum is doing really, really well. After 6 hours decanting it has softened and become quite pleasant. I hope to try some later today after about 14-15 hours in the decanter provided I remember to take the relevant key upstairs with me.[/quote]Nooo! He has now switched to Stella as a palate cleanser before moving on to Quarles Harris 1997! Please - I need helpful suggestions as to how I can dissuade him from this foolishness.[/quote]I acknowledge the foolishness. Quarles Harris 97 at this time of night? That just seems wrong. Now then, where is that Fonseca 63 I saw in the wine fridge earlier this evening?[/quote]In the AHB household, presumably used to make a ragú; you do know it is bad form to drink the cooking wine, even if it is a Fonseca ’63?[/quote]Well, I didn't have any Burgundy in the house and had to use something to make the Boeuf Bourgiugnon![/quote]That being the case, I will retire and leave the remaining Bridgeman stocks for tomorrow when US re-enforcements arrive.[/quote]TIME WARP![/quote]It's just a jump to the left,[/quote]
And then a step to the right...[/quote]I don't think there was a time warp. I can still see Jacob's original question.[/quote]It is to be regretted if a virtual tasting can no-longer produce a time-warp. A sad day for

JacobH wrote:

AHB wrote:

benread wrote:

DRT wrote:

g-man wrote:

DRT wrote:

AHB wrote:

JacobH wrote:

DRT wrote:

AHB wrote:[quote="AHB"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="AHB"][quote="JacobH"][quote="AHB"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"][quote="DRT"][quote="JacobH"]Incidentally, are AHB and DRT in the same room by communicating via. or carrying out a virtual tasting in different rooms of AHB’s house?

We are in the same room and I can confirm that we are talking to one another. You can think of this thread as a "Portcast".

Hmm...Portcast...now that’s an idea...We would only need some webcams installed in AHB’s kitchen; the Crusting Pipe tunnel; and that steakhouse in New York City...

We have a webcam here. Skype away!

(Un)fortunately, I don’t have Skype installed and I’m not sure that if I do that will I be able to resist opening one of my Smith Woodhouse Magnums...and some Gould Cambell to fully join in with you!

I will continue to amuse myself with an oddity and one that has improved with what conventionally would be regarded as poor treatment...

Given that AHB communicated via TPF for at least part of this offline you are now officially "here". What do you have in the glass? Please describe it.

Well, if you are volunteering to guess, I can confirm it is Port. What else would you like to know?

Red or brown?

What he means is "Please describe the colour"

Colour: unusual for Port. Consistent for an oddity. Brownish gold in the middle, with perhaps the smallest amount of rose gold, fading dramatically to a colourless edge.

Is it a white port?[/quote]No.[/quote]Taylor 20 yr old bottled in the 70's?[/quote]Close. It was this bottle which has continued to air for the last four months. At approximately 3,500 hours decanting time, it is no-longer cloudy, and tastes rather like a mixture of Werther’s Original and an old 30- or older tawny Port. Still a bit spirity and acidic, though. Perhaps will revisit the last glass at about 7,000 hours decanting time.

How is the Magnum doing?[/quote]The magnum is doing really, really well. After 6 hours decanting it has softened and become quite pleasant. I hope to try some later today after about 14-15 hours in the decanter provided I remember to take the relevant key upstairs with me.[/quote]Nooo! He has now switched to Stella as a palate cleanser before moving on to Quarles Harris 1997! Please - I need helpful suggestions as to how I can dissuade him from this foolishness.[/quote]I acknowledge the foolishness. Quarles Harris 97 at this time of night? That just seems wrong. Now then, where is that Fonseca 63 I saw in the wine fridge earlier this evening?[/quote]In the AHB household, presumably used to make a ragú; you do know it is bad form to drink the cooking wine, even if it is a Fonseca ’63?[/quote]Well, I didn't have any Burgundy in the house and had to use something to make the Boeuf Bourgiugnon![/quote]That being the case, I will retire and leave the remaining Bridgeman stocks for tomorrow when US re-enforcements arrive.[/quote]TIME WARP![/quote]It's just a jump to the left,[/quote]
And then a step to the right...[/quote]I don't think there was a time warp. I can still see Jacob's original question.[/quote]It is to be regretted if a virtual tasting can no-longer produce a time-warp. A sad day for [/quote]Who killed Kenny?

Just had a SWC 77 on Monday, incredibly young. I guess even younger from the magnum.

Lovely and a pleasure for ages to come.

Axel