Page 1 of 1
Croft 63
Posted: 12:42 Tue 15 Mar 2011
by ac-fast
Hello - need som help
This Friday some of our friends is comming for dinner, and my plans are as follow. A very large steak on the grill, lots of pebber. Then my plan was Croft 1963 for the dinner. How sounds that ????
If the Croft 63 is okay, how long time before I need to decante it ??
Re: Croft 63
Posted: 12:50 Tue 15 Mar 2011
by jdaw1
Steak with lots of pepper might do better with a younger fruitier port.
For Cr63 two or three hours decanting should be fine.
Re: Croft 63
Posted: 12:53 Tue 15 Mar 2011
by ac-fast
Then i can reduce the pebber.....
Re: Croft 63
Posted: 13:44 Tue 15 Mar 2011
by mosesbotbol
'63 Croft is a winner. If it is after dinner, I would not worry. I would decant at least two hours, maybe four hours. I find the '63 to have more chocolate notes than the mandarin orange that most Croft's have. 1963 happens to be the Croft vintage I have had the most.
Re: Croft 63
Posted: 20:30 Tue 15 Mar 2011
by g-man
ac-fast wrote:Then i can reduce the pebber.....
or us white pebber =)
Re: Croft 63
Posted: 21:05 Tue 15 Mar 2011
by jdaw1
International Translation Services wrote:or use white pepper
Re: Croft 63
Posted: 08:47 Wed 16 Mar 2011
by Alex Bridgeman
I echo the comments already written - Croft 1963 is a delicious port (although I would probably decant for 8 hours), but it will really struggle if set against a peppered steak. It will probably work fine with a simple grilled or griddled steak, but the pepper would probably not work too well.
If you wanted a port to go with the pepper steak, I would (and often do) use a young, fruity port that is either a recent vintage port or a young LBV.
Or perhaps leave the port until after the steak and drink soft drinks with the meal.
Re: Croft 63
Posted: 19:06 Wed 16 Mar 2011
by ac-fast
OOhhh.... Now I dont know what to do ??
Maybe a Croft 70 or Taylors 97 or Eira velha 95 or Fonseca G. 91, for the steakwith a little pebber ???
For dessert we have talked about some kind of chokolade cake, with some fruit - With Ramos Pinto 30 years Tawny.
Thanks anyway
Re: Croft 63
Posted: 20:05 Wed 16 Mar 2011
by jdaw1
Croft 1963 as an aperitif.
Taylor 1997 with full-peppered steak.
Then the Ramos-Pinto 30Y with desert.
Re: Croft 63
Posted: 21:06 Wed 16 Mar 2011
by g-man
jdaw1 wrote:Croft 1963 as an aperitif.
Taylor 1997 with full-peppered steak.
Then the Ramos-Pinto 30Y with desert.
now that sounds like a proper meal!
Re: Croft 63
Posted: 08:15 Sat 19 Mar 2011
by ac-fast
We did it like you wrote.
Croft
Taylors
Ramos Pinto
The Croft was full og Vanilla and Chocolade in the nose, abricot taste ,like silke in the mouth, very delight full. Decanted in 2 hours, best after 4 hours
Taylors with more power in the taste, spicy, very good for the 600 gr. steak
Ramos, lots of nutts and orange in the taste..
Nice evening
Re: Croft 63
Posted: 14:47 Sat 19 Mar 2011
by Alex Bridgeman
ac-fast wrote:We did it like you wrote.
Croft
Taylors
Ramos Pinto
The Croft was full og Vanilla and Chocolade in the nose, abricot taste ,like silke in the mouth, very delight full. Decanted in 2 hours, best after 4 hours
Taylors with more power in the taste, spicy, very good for the 600 gr. steak
Ramos, lots of nutts and orange in the taste..
Nice evening
That sounds absolutely wonderful!