ThePortForum.com

Posted: **00:12 Fri 26 Aug 2011**

We have all heard of the term "A Pint of Port", and at least one of our members has tried to down one. So I thought it might be interesting to organise an event around this theme.

The idea is that a group of us turn up at a relatively informal venue with a few bottles of modest Port (a good LBV or Morgan 91) and each start the evening with a pint glass full of Port. Finishing the pint is entirely optional to each individual.

Attendees are welcome to choose to be Scottish or English for the evening.

Posted: **01:29 Fri 26 Aug 2011**

DRT wrote:We have all heard of the term "A Pint of Port", and at least one of our members has tried to down one. So I thought it might be interesting to organise an event around this theme.

The idea is that a group of us turn up at a relatively informal venue with a few bottles of modest Port (a good LBV or Morgan 91) and each start the evening with a pint glass full of Port. Finishing the pint is entirely optional to each individual.

Attendees are welcome to choose to be Scottish or English for the evening.

Uh, I don't think that turned out too well last time it happened. although I do have a picture of it that will remained under lock and key until I die or the person in the picture dies, whichever comes first.

Posted: **21:30 Mon 29 Aug 2011**

How many centilitres in a pint of port?

Is it around 50cl - the size of an imp?

I'm not overly keen on drinking an imp of just one port all night. I quite like getting together with my port chums and trying out several different bottles in the evening.

Posted: **22:28 Mon 29 Aug 2011**

AHB wrote:How many centilitres in a pint of port?

Is it around 50cl - the size of an imp?

I'm not overly keen on drinking an imp of just one port all night. I quite like getting together with my port chums and trying out several different bottles in the evening.

A pint is almost exactly 56.8cl.

The idea is to {almost} reproduce the the style of drinking that led to us being able to enjoy many glasses of different shippers/vintages in a single evening. Pitt the Younger and Dr. Johnson did not have the luxury of a placemat and 16 different shippers of vintage 1991 on a Monday evening. They had to make do with a spit-roast hog, 15 broiled geese, 47 partridges and the sweetbreads of 14 Swaledale sheep stuffed in a pie and washed down with a pint of Red Port. Surely we can make the sacrifice for one night, especially if we go for pints of Fonseca 1977 and a bowl of chips at El Vino?

Posted: **20:55 Wed 31 Aug 2011**

If we stick to just a pint there will be a fair few going thirsty by the end of the night!

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Posted: **21:04 Wed 31 Aug 2011**

RAYC wrote:If we stick to just a pint there will be a fair few going thirsty by the end of the night!

But this is just to get us warmed up for the next historically-themed event "Ye Olde Six-bottle Men Tasting", where we shall dine heartily whilst glugging our way through half a case each and then gamble furiously before trying to shoot each other with 18th century pistols.

Posted: **14:43 Thu 01 Sep 2011**

This is a stupendous idea. Do we follow it by a 30-bottle vertical tasting the next day? Although somehow, buried somewhere in my subconscious, is a nagging doubt that it might not be such a good idea to carry out in practice, I’m sure it is nothing...

Of course, the pint of Port tradition was well established until at least August 1926:

André L. Simon, in [i]In the Twilight[/i], wrote:It was a very hot day, indeed, and we [ALS, Percy and Frederick, later Lord, Thellusson] had our traditional three bottles of Champagne [...] and it was more than enough for us both on such a hot day. But not for Frederick, who suggested a bottle of Vintage Port, and when we both quite firmly refused, he turned to Baker, our faithful cellarman, and asked for a pint of his own Port, not Port that he had made, but that Cockburn had made for him for years--their finest tawny wine with a dash of young vintage just before bottling. As Baker went to get this wine, Frederick shock his head rather sadly and mumbled audibly: "Degenerates, degenerates, both of you, beaten by the weather"--then he drank his pint of Port. With coffee and cigars we had a marvelous Hine 1844.

Perhaps we should start with a recreation of this, if anyone has a Hine 1844 lying around?

Posted: **21:12 Thu 01 Sep 2011**

DRT wrote:They had to make do with a spit-roast hog...

Well, Portal Restaurant will do a roast suckling pig if we pre-order. If we were to have spit roast hog then I think I will be able to overcome all of my worries about drinking only one type of port all night.

Count me in!

Posted: **22:54 Thu 01 Sep 2011**

This appears to be gathering momentum.

From the above feedback I have derived the following minimum standards that would have to apply to such an event in order to gain support from enough members to make it worthwhile:

1. The port must be of a high standard, preferably mature and from a good quality shipper.

2. The pints of port would accompany a roast pig. Vegetarian roast pig might be available.

3. The roast pig and pints of port to be served by buxom wenches, ideally named Molly.

4. Emergency supplies must be on hand to ensure that no one goes thirsty.

I think I have covered everything but if there are any other suggestions please do put them forward.

Posted: **05:13 Fri 02 Sep 2011**

DRT wrote:Vegetarian roast pig might be available.

Delicious ambiguity.

Posted: **10:11 Fri 02 Sep 2011**

DRT wrote:I think I have covered everything but if there are any other suggestions please do put them forward.

What about glasswear? Do we need to contact Sensible Wine Services?

Posted: **10:21 Fri 02 Sep 2011**

Naturally, we will insist on lined over-size glasses.

Posted: **17:35 Fri 02 Sep 2011**

JacobH wrote:
DRT wrote:I think I have covered everything but if there are any other suggestions please do put them forward.
What about glasswear? Do we need to contact Sensible Wine Services?

Do they supply pewter tankards? If so, then of course we should order them.

Posted: **17:40 Fri 02 Sep 2011**

DRT wrote:Do they supply pewter tankards?

Gently bang on table. Down contents in one. Slap hard onto table. Refill. Repeat.

What could go wrong?

Posted: **13:26 Sat 03 Sep 2011**

jdaw1 wrote:What could go wrong?

After the hard slap you find the tankard had a glass bottom?

Posted: **10:50 Mon 05 Sep 2011**

DRT wrote:
JacobH wrote:
DRT wrote:I think I have covered everything but if there are any other suggestions please do put them forward.
What about glasswear? Do we need to contact Sensible Wine Services?
Do they supply pewter tankards? If so, then of course we should order them.

I can supply pewter tankards, if required.

I am warming to this idea.

Posted: **22:15 Mon 05 Sep 2011**

RAYC wrote:
DRT wrote:
JacobH wrote:
DRT wrote:I think I have covered everything but if there are any other suggestions please do put them forward.
What about glasswear? Do we need to contact Sensible Wine Services?
Do they supply pewter tankards? If so, then of course we should order them.
I can supply pewter tankards, if required.

I am warming to this idea.

Does pewter have a weird effect on the taste of Port? I seem to remember there is a problem with it and some drinks.

In any event a set of engraved tankards (pint-to-line, of course

) to commemorate the event might be worthwhile!

Posted: **13:31 Tue 06 Sep 2011**

JacobH wrote:In any event a set of engraved tankards (pint-to-line, of course ) to commemorate the event might be worthwhile!

Do you have in mind a source who would be able to engrave a dozen straight, pint glasses in an appropriate font with a commemorative message along the lines of "The Port Forum Port Pint Night" and date?

Posted: **15:27 Tue 06 Sep 2011**

AHB wrote:straight, pint glasses

I much prefer the shape described by Wikipedia as ‟Nonic”. The fingers rest under the slight bulge usage is more robust against a momentary lessening of grip.

Posted: **17:59 Tue 06 Sep 2011**

I am not convinced by the idea of drinking a pint of Port from a lager glass as I am quite sure Pitt the Younger and his friends would have held their pints of port by a handle. Perhaps a good compromise would be to use the dimpled pint glass?

Or we could try to find a few of these?

Posted: **20:58 Tue 06 Sep 2011**

Surely gentlemen drink from glass tankards? How about one of these, engraved suitably as suggested by JDAW1:

http://www.classyglass.co.uk/acatalog/Tankards.html

Posted: **06:03 Wed 07 Sep 2011**

Splendid.

We need a plan.

Posted: **06:25 Wed 07 Sep 2011**

DRT wrote:Splendid.

We need a plan.

We could blend the single varietals from Oscar. They should equate to a pint or so! If more, we would all have our own unique port pint blend!

Posted: **15:29 Wed 07 Sep 2011**

benread wrote:
DRT wrote:Splendid.

We need a plan.
We could blend the single varietals from Oscar. They should equate to a pint or so! If more, we would all have our own unique port pint blend!

All that effort Oscar went to in order to provide single varietels so that you can appreciate the differences between grape varieties. Then you suggest blending them straight away!!

Posted: **18:12 Wed 07 Sep 2011**

RAYC wrote:
benread wrote:
DRT wrote:Splendid.

We need a plan.
We could blend the single varietals from Oscar. They should equate to a pint or so! If more, we would all have our own unique port pint blend!
All that effort Oscar went to in order to provide single varietels so that you can appreciate the differences between grape varieties. Then you suggest blending them straight away!!

I may have more than 1 though!

Posted: **18:14 Wed 07 Sep 2011**

RAYC wrote:
benread wrote:
DRT wrote:Splendid.

We need a plan.
We could blend the single varietals from Oscar. They should equate to a pint or so! If more, we would all have our own unique port pint blend!
All that effort Oscar went to in order to provide single varietels so that you can appreciate the differences between grape varieties. Then you suggest blending them straight away!!

I may have more than 1 though!

Posted: **19:25 Wed 07 Sep 2011**

RAYC wrote:
benread wrote:
DRT wrote:Splendid.

We need a plan.
We could blend the single varietals from Oscar. They should equate to a pint or so! If more, we would all have our own unique port pint blend!
All that effort Oscar went to in order to provide single varietels so that you can appreciate the differences between grape varieties. Then you suggest blending them straight away!!

They are 200ml bottles. You could taste small samples of each and take notes, then blend the remainder and accomplish both objectives.

I found a blend heavy in Tinta Roriz and Sousao to be splendid. I was sadly unable to add Touriga Nacional to my blend, however, because that sample bottle was so badly corked that even I could taste it.

I have a second sampler set and look forward to trying the single varieties again.

Posted: **19:38 Wed 07 Sep 2011**

‟Blend Your Own Quevedo” is an excellent theme for a port tasting, but not for a port tasting that also has the quantity-based theme under discussion.

Posted: **22:31 Wed 07 Sep 2011**

jdaw1 wrote:‟Blend Your Own Quevedo” is an excellent theme for a port tasting, but not for a port tasting that also has the quantity-based theme under discussion.

I agree.

A suggestion: we identify a good quality, mature(ish), VP that would be suitable for this event and purchase a team case (6 or 12 bottles depending on how many are interested) and then meet somewhere to drink it.

Posted: **12:07 Thu 08 Sep 2011**

DRT wrote:A suggestion: we identify a good quality, mature(ish), VP that would be suitable for this event and purchase a team case (6 or 12 bottles depending on how many are interested) and then meet somewhere to drink it.

I feel a plan coming together. Do we acquire one of these, too, for the purpose?

Posted: **12:57 Thu 08 Sep 2011**

I have a potential candidate for the reasonably-priced mature port for Jacob and I to test this evening.

I like the idea of decanting them all into a barrel, though there is the disastrous potential for one bad bottle to taint the whole batch...

I also like the idea of classyglass.

Posted: **10:20 Fri 23 Sep 2011**

Have we got any closer to a date for this event?

Posted: **10:25 Fri 23 Sep 2011**

No. Should we choose one? Perhaps a Monday or Thursday in late November to aid the attendance of jdaw1 and to avoid clashing with other tastings in October?

Posted: **11:02 Fri 23 Sep 2011**

JacobH wrote:No. Should we choose one? Perhaps a Monday or Thursday

Monday helps; Thursday prohibits. You might have meant ‟Monday or Tuesday”.

Posted: **19:43 Fri 23 Sep 2011**

Indeed. Sorry.

What about the 21st or 22nd November?

Posted: **20:11 Fri 23 Sep 2011**

With the Matrix tasting, Ronnie & Stevie's tasting, JDAW's Arrival tasting, the GC/SW/QH tasting, the BBR Port Walk and the Xmas tasting, I think i may have to be a wimp and rule myself out of this if it goes ahead this year.

Posted: **20:59 Fri 23 Sep 2011**

RAYC wrote:With the Matrix tasting, Ronnie & Stevie's tasting, JDAW's Arrival tasting, the GC/SW/QH tasting, the BBR Port Walk and the Xmas tasting, I think i may have to be a wimp and rule myself out of this if it goes ahead this year.

Perhaps a good option for a cold evening in January?

Posted: **22:42 Fri 23 Sep 2011**

RAYC wrote:With the Matrix tasting, Ronnie & Stevie's tasting, JDAW's Arrival tasting, the GC/SW/QH tasting, the BBR Port Walk and the Xmas tasting, I think i may have to be a wimp and rule myself out of this if it goes ahead this year.

Or to be used as a theme for either the Ronnie & Stevie tasting or for the JDAW+3 tasting?

Posted: **08:16 Sat 24 Sep 2011**

AHB wrote:Or to be used as a theme for either the Ronnie & Stevie tasting or for the JDAW+3 tasting?

jdaw1, early in the thread entitled [url=http://www.theportforum.com/viewtopic.php?t=5280]The arrival of Wiseman #3 and Wiseman #”“1[/url], wrote:For this event I have devised a stellar new theme, which will surely meet with general approbation, and matching placemats.

Posted: **12:16 Thu 10 Nov 2011**

Perhaps we should have a formal planning session over beakers of tawny port at Gordon's Wine Bar

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