ThePortForum.com

djewesbury wrote:The old 'invalid URL' Tapatalk problem

EDIT: I tried cutting and pasting the URL in Safari (a URL with spaces in it, mind) and received the response:

"Your search - http://www.hallarn.com/placemats/141126 Martinez placemats - 141121a.pdf - did not match any documents."

Re-uploaded with no spaces in the name for fruit-branded product users: http://www.hallarn.com/placemats/141126 ... 41121a.pdf

PhilW wrote: Re-uploaded with no spaces in the name for fruit-branded product users:

Read as "corrected my failure to make this cross-platform compatible".

djewesbury wrote:

PhilW wrote: Re-uploaded with no spaces in the name for fruit-branded product users:

Read as "corrected my failure to make this cross-platform compatible".

I trust your "cross-platform compatible" pours (able to fit within exceptionally expensive and good looking 25ml glasses) will be acceptable on Wednesday.

PhilW wrote:

djewesbury wrote:

PhilW wrote: Re-uploaded with no spaces in the name for fruit-branded product users:

Read as "corrected my failure to make this cross-platform compatible".

I trust your "cross-platform compatible" pours (able to fit within exceptionally expensive and good looking 25ml glasses) will be acceptable on Wednesday.

Now, now. The beauty of compatibility is that everyone enjoys the same experience, all the time. Would you let a %20 or two get in the way of our merry confraternity?
Or do I understand that you don't want any pork pie..?

djewesbury wrote:Or do I understand that you don't want any pork pie..?

That should have read 50ml pours; I blame auto-correct. Have a %20.

PhilW wrote:

djewesbury wrote:Or do I understand that you don't want any pork pie..?

That should have read 50ml pours; I blame auto-correct. Have a %20.

I knew we understood each other.

Regarding arrangements for Wed:
- The food pre-order has been submitted
- I will be at Woolgate at noon for decanting
- I will print and bring the placemats
- Pre-pouring will start around 18:00
- The tasting will start at 18:30, there will be salted marcona almonds on the table, and food will be at 20:00.

I'm so looking forward to this week. Work has been (and will continue to be for the next 8 weeks) pretty tough and I'm delighted this week has finally arrived.

Sorry everyone. I experimented with a thinner crust. It stuck to the tin. Good job we already ordered our dinner

djewesbury wrote:Sorry everyone. I experimented with a thinner crust. It stuck to the tin. Good job we already ordered our dinner

That's a damn shame We'll just have to have more port to console ourselves.

I'll see if there's anything that can be salvaged tonight but I always hate it when the crust breaks. It was far too thin.. This is why I must make more.

Thank you Phil, for all the pre-organisational work.

Much looking forward to this.

Ate amanha

Axel

Phil: I could be at Woolgate mid-afternoon, if help is needed. Is it? From when? (Edit: might have to be late afternoon — sorry.)

Do you want me to create review and TN threads?

The pork pie will be with us, but I won't make any promises regarding it. After Julian's comments elsewhere I tried to thin the crust but I think I went too far.
I am watching a man on TV explain the history of the pork pie. Michael Portillo cannot make pork pies.

Unfortunately I am only able to stay for around an hour-:(
If there is someone who really wants to go, I am happy for someone to take my place.
Phil- will pay full cost when I see you tomorrow!
Thanks

Decanting now well under way. All bottles at Woolgate now open; in particular the '63 smells gorgeous, and the only question mark at this point may be the '70 - though not decanted yet, will see soon. Currently using the boardroom for decant until lunch clears from the brasserie; lovely port-smelling room now, getting looks from passers-by and requests for port from staff

See you as soon as possible! About to board.

Having paid Phil a surprise visit during my afternoon constitutional/coffee break i can attest to the gorgeous smell of the '63. The lineup looks stunning and I am certain the evening will be a success.

And so, with heavy feet and with the emerald sheen of envy i made my way back to the office...

PhilW wrote:Decanting now well under way. All bottles at Woolgate now open; in particular the '63 smells gorgeous, and the only question mark at this point may be the '70 - though not decanted yet, will see soon. Currently using the boardroom for decant until lunch clears from the brasserie; lovely port-smelling room now, getting looks from passers-by and requests for port from staff

Aargh, hope it is coming round, the first bt I had from the two was really good; was part of a lot of a 10bts of 67Mz in which 2bts were after purchase identified as 70 Mz.

I think Davy's will sell because of our tasting more port to their vistors/clients

regards

WS1

It was a very pleasant surprise to see you Magnus, am glad you dropped by; hopefully you'll be able to join us again in the future.

Regarding the '70, after decant it had quite a harsh smell (Magnus agreed), so I have tried a sip - tastes like the normal lovely '70 may be underneath, but a harsh funk on top - have to hope it blows off over the next few hours and reveals the port beneath.

PhilW wrote:a sip

Not “a sip”; it was “a quality-control sample”.

Please put me on the end of the table - work looks like making me late.

Please post or email (phone out of battery and in meetings for next couple of hours) if you want me to bring a back-up bottle of Martinez 70 (my acquisition cost was c.£60 - other bottle from same group was good). I will check here again at 6.00

Should be across to Woolgate for around 1700/1730. Sounds like we're all set for a super evening!

RAYC wrote:if you want me to bring a back-up bottle of Martinez 70 (my acquisition cost was c.£60 - other bottle from same group was good). I will check here again at 6.00

I will happily contribute to this.

jdaw1 wrote:

RAYC wrote:if you want me to bring a back-up bottle of Martinez 70 (my acquisition cost was c.£60 - other bottle from same group was good). I will check here again at 6.00

I will happily contribute to this.

and me

Thanks for the offer Rob, but I think we'll be ok; the bottle may not be perfect, but is improving, and another bottle opened after 6+ wouldn't really get enough decant time.

On Wednesday 26^th November 2014 we held a vertical tasting of Martinez vintage ports from 1922-1997,
located in the brasserie room at Davy's at Woolgate

Links:

• Review of the event as a whole;
• 1922 Martinez;
• 1927 Martinez;
• 1934 Martinez;
• 1948 Martinez;
• 1955 Martinez;
• 1958 Martinez;
• 1960 Martinez;
• 1963 Martinez;
• 1967 Martinez;
• 1970 Martinez;
• 1973 Martinez crusted;
• 1975 Martinez;
• 1982 Martinez;
• 1985 Martinez;
• 1987 Martinez;
• 1989 Martinez crusted;
• 1994 Martinez;
• 1997 Martinez;
• NV Andresen 40yr white;
• 1994 Churchill;
• 2007 Grifo Grande Reserva;
• 2007 Apedagas Grande Reserva;
• Placemats;
• Planning and arrangements.