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New York, Monday 29 October
Posted: 13:36 Tue 16 Oct 2007
by jdaw1
AHB and I intend to have a mini-offline on Monday 29th October. We’ll be meeting at 7pm, in my local French restaurant,
Bistro Citron, NY 10024-5131, which is on the east side of Columbus Avenue between west 82nd and west 83rd streets. Good nosh, and the best fries in Manhattan.
Subway from downtown take the B or C to 81st street: don’t take the A or D as they are express from Columbus Circle to somewhere functionally equivalent to Canada.
Ports to be determined† . Please let me know if you’re coming, so that I can forewarn my friendly restaurateur.
† Currently estimated to be a Kopke 1985 from Alex, a Sandeman 1977 and Rebello Valente 1977 from Jeff, from Bob Heckart a Graham 1985, and from me Warre 1977 and Warre 1985. Current draft of the placemats.
Posted: 14:00 Tue 16 Oct 2007
by DRT
Posted: 15:09 Tue 16 Oct 2007
by Andy Velebil
Derek's shedding a lot of tears today. Cheer up chap
I'm sure everyone will raise a glass in your honor.
Posted: 23:06 Tue 16 Oct 2007
by Conky
Have fun. Restaurant prices seem very reasonable for a Big City.
The forecast is for a Croft 1963
Posted: 01:52 Thu 25 Oct 2007
by jdaw1
The forecast is for a Croft 1963 from me, perhaps accompanied by a 1985, either Warre or Graham.
Posted: 14:00 Thu 25 Oct 2007
by Alex Bridgeman
Best I will be able to do is to double decant in the morning before I leave for work OR decant in a hurry after work and give the port 2-3 hours of air time before we drink it.
It will be a 1985, one which I have drunk and rated quite highly recently; not a Graham or Warre. Any preferences for which decanting option I choose?
Alex
Decanting times for offline
Posted: 14:03 Thu 25 Oct 2007
by jdaw1
Depends on which house—and you’re more than expert enough to decide.
Croft 1963 I was going for three hours. Is that too little for your taste?
Re: Decanting times for offline
Posted: 14:28 Thu 25 Oct 2007
by Alex Bridgeman
jdaw1 wrote:Croft 1963 I was going for three hours. Is that too little for your taste?
I think three hours before we meet is perfect - plus about another three hours over the course of the evening should be spot on.
Alex
Posted: 15:17 Thu 25 Oct 2007
by g-man
this looks great,
would be me and the missus joining in.
I won't be able to decant prior to dinner tho
and the wines would be sitting on my desk at work since i won't get any chance to swing home.
How does a 77 Sandeman's sound?
Ports for Bistro Citron offline
Posted: 15:24 Thu 25 Oct 2007
by jdaw1
OK by me. In which case I should substitute the ’63 for a 1977 Warre, so that we have a 1985 horizontal (Kopke + Warre), a Warre vertical (1985 + 1977) and a 1977 horizontal (Warre + Sandeman).
I’ll bring decanting equipment appropriate for a shaken Sandeman 1977.
Objections?
Posted: 15:55 Thu 25 Oct 2007
by g-man
sounds good to me..
looking forward to meeting everyone.
Posted: 16:08 Thu 25 Oct 2007
by Conky
G-Man,
I can vouch for the fact that Julian and Alex are made of the right stuff! Good company and entertaining.
I would just ask you and your better half to just glance at the
Geek thread in Meaningless Drivel...
(Only messing)
Alan
61% oxygen, 23% carbon, 10% hydrogen, 2.6% nitrogen, …
Posted: 16:53 Thu 25 Oct 2007
by jdaw1
Conky wrote:are made of the right stuff
That being, by weight, about 61% oxygen, 23% carbon, 10% hydrogen, 2.6% nitrogen, 1.4% calcium, 1.1% phosphorus, 0.20% potassium, 0.20% sulfur, 0.14% sodium, 0.14% chlorine, 0.027% magnesium, 0.0060% iron, 0.0037% fluorine, 0.0033% zinc, 0.0014% silicon, and various other trace elements.
Posted: 17:01 Thu 25 Oct 2007
by g-man
surprised it's not 50% port make up.
What are your and your wife’s initials?
Posted: 17:35 Thu 25 Oct 2007
by jdaw1
g-man: I’m making the placemats. What are your and your wife’s initials?
Posted: 19:04 Thu 25 Oct 2007
by Alex Bridgeman
G-man and Mrs G-man (should that be G-Mrs?), I look forward to meeting you on Monday, should be fun!
Alex
Posted: 19:25 Thu 25 Oct 2007
by g-man
It's actually the girlfriend, but future Mrs. G-Man (I haven't told her yet though)
jdaw1, it's
JG and SY
Should I just ask for the rowdy table with purple stains when we get there?
-Jeff
Bob Heckart
Posted: 23:08 Thu 25 Oct 2007
by jdaw1
Just been to a Rhone tasting, where I met a chap called
Bob Heckart, who—if I recall correctly—described himself as a “neophyte port connoisseur†. He’ll also be there, apparently bearing a bottle of an as-yet-unspecified 1985.
Bob, if you’re reading this: what 1985?
Edit:
current draft of the placemats.
Posted: 01:33 Fri 26 Oct 2007
by g-man
That's really cool jdaw.
Just curious on previous tastings, but can you guys really finish a bottle each? =) ...
How much does one drink at a tasting?
Posted: 01:45 Fri 26 Oct 2007
by jdaw1
For my tastings (
e.g.) I budget 1½ bottles per British male, halved for women and for Americans who I don’t classify as honorary Brits. At
the Fonseca tasting we had beer and Madeira first, and then each finished two bottles of port.
Posted: 01:48 Fri 26 Oct 2007
by g-man
would make for a miserable tuesday tho =) ...
since it's the two of us, i can chip in a 77 croft too
Draft of the placemats updated.
Posted: 02:48 Fri 26 Oct 2007
by jdaw1
1.
Draft of the placemats updated and made slightly more flamboyant. ✓
2. Confirmed
the restaurant for six people (Monday nights aren’t crowded). ✓
Posted: 17:34 Fri 26 Oct 2007
by DRT
g-man wrote:That's really cool jdaw.
Just curious on previous tastings, but can you guys really finish a bottle each? =) ...
Last weekend Simon Lisle and I managed to polish off 5 bottles in a single sitting. Not clever, but proof that it is possible with high levels of training and dedication to the world of Port Offlining
Derek
PS: The frustration of reading this thread is becoming unbareable
on the edge of being unhealthy
Posted: 18:15 Fri 26 Oct 2007
by jdaw1
Derek T. wrote:Last weekend Simon Lisle and I managed to polish off 5 bottles in a single sitting.
No leftovers from 2½ bottles each? No falling asleep in the kitchen? Oooooh, that’s on the edge of being unhealthy.
Posted: 22:16 Fri 26 Oct 2007
by Andy Velebil
Julian,
Just make sure Alex makes his flight to L.A. after all those Ports