ThePortForum.com

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

My recipe for Spag Bol includes a Port that I can take a snifter from. (Don't cry Julian). Had one tonight and it had the Croft LBV that I cannot be bothered to age. I would take a snifter of this, wouldn't cringe too much but wouldn't pay the normal price.

KillerB wrote: the Croft LBV that I cannot be bothered to age

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 drink

Derek T. wrote:

KillerB wrote: the Croft LBV that I cannot be bothered to age

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 drink

It is. I have 5 or 6 left. Looking for a replacemnt.

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)

Just do this...

>>>>> >>>>>

My mystery ingredients in spag bol are:

• English mustard;
• a whole bottle of wine (or undrinkable port).

The mustard really adds zing; the wine really adds red.

Don't forget the Thai Fish Sauce.

Alan,

When you do drink the Taylor's First Estate, leave it in the decanter for approximately 3 weeks. It seemed to be okay after three weeks.

So decant now, throw decanter into cellar, take a wee sip before your '66 tasting at the end of the month, then go and enjoy the REAL STUFF!

Todd

Sounds like a Plan!

Cheers Todd.

Alan

I shall now share the true secret that give real spag bol ragu its depth of flavour: use a mix of pork and beef mince PLUS 250g of very finely chopped chicken livers! you need to brown/cook the livers before adding so they melt into the sauce... Try it,you won't regret it!!