Gary,

Finally a port episode.

Port has slowly become on of my favorite after dinner enjoyments. There is nothing better then having a nice feed and sitting down to relax with a nice glass of the good stuff.

I recently came across Hardys Tawny Port South Australia Whiskers Blake which received a 94 spectator score and retails for about 15 bucks. If anyone out there is looking to try a good value; try this! Just a suggestion!

Take Care,

Dave

That time of the year is coming isnt’ it…they have made great port for many years and still do….Consisitent!

QOTD: I haven’t had any vintage ports ($).
The ports I have had – my palate prefers ruby over tawny.

qotd:

Port’s decline in the USA is most likely related to eating habits, inherited unfamiliarity, and a stigmatization that this digestif is for the eldery. I have nothing wrong with this beverage but as the pairing with blue cheese was mentioned, it doesn’t stand alone for me. Port has always done me right every time that I have been fortunate enough to cap a multi-course meal with this liquid.

There is a lack of exposure and it can come off like shameless upselling to have a server suggest some when dining out. It turns people off, but Americans love sweetness. So long as it isn’t cane-over-the-top, sweet drinks do not turn people off; they just have been mislead when establishing their “own” likes and dislikes. Then again, hand one man a lemon and he’ll make lemonade, the next could be just as content squeezing the juice into his eyes because his friends told him it was cool and the chicks dig him for it.

Port wine is a big part of our Holidays and celebrations. I use to drink a lot more of it but rarely indulge any more.

Definitely, enjoyed our Porto(Port Wine) tours in Portugal.

It’s sweet but still can put a licking on ya if you drink too much.;)

What was that $hit right at the end? Kind of funny. Good show I’m leaving a comment so you don’t quit.

QOTD – All the ports I (3) have are on the rack being saved for 20 to 30 years from now. I have never tried one.

One of my favorite food pairings EVER is Roaring Forties and Honey Maid graham crackers. Try it, then send your thanks my way.

QOTD: Unfortunately I don’t roll deep enough for vintage Port very often, but I am trying non-vintage ones when I get the chance.

QOTD: Haven’t had any good Port, so I can’t comment meaningfully.

I’m not a huge fan of fortified wines, in general. It’s odd: most wines with 14+% alcohol don’t bother me much, but fortified wines hit me like a Pan-Galactic Gargle Blaster (“like having your brain smashed out with a slice of lemon, wrapped round a large gold brick”).

QOTD: Haven’t had any good Port, so I can’t comment meaningfully.

I’m not a huge fan of fortified wines, in general. It’s odd: most wines with 14+% alcohol don’t bother me much, but fortified wines hit me like a Pan-Galactic Gargle Blaster (“like having your brain smashed out with a slice of lemon, wrapped round a large gold brick”).

Sorry to hear about the torn meniscus! Ow! Thanks for the show on Port which I love to sip after a good meal. It’s very soothing and tasty with some very dark chocolate and dried cherries. That Roaring Forties Blue sounds fabulous,too! BTW you are so right…things do settle down with age and it really is much better than you’re led to believe.

Port is QUITE wonderful. Love it. Although, my fear is that people who don’t start drinking it early on have a hard time with it later in life. I’ve been drinking it since age 20. The other issue is quantity. Because i’m the only one in my family (and many friends for that matter) who likes it, it becomes difficult for me to drink a ton of it. True, it can sit open for a very long time. But still…

Need more vintage splits.

Secret pack anytime soon???

GARY,
I would have to put this Episode in the Nerdy Nerd Wine Ep category – I found this to be very educational – Port is very underated and is thought upon as an ‘old mans, after dinner nip before he goes to bed’kinda drink. Personally I would like more education on the stuff, as I rarely drink it.

Qotd…. Personally I think its underated…GV can you do more eps on port – perhaps even a blind ep.

QOTD… I have not had any real port but I love the late harvest Zins and Syrah/ Grenache done in the port style. Tasty

Thank you SO much for doing a port episode and including an older vintage. I’m totally with you on the ’77 and ’94 as they are both not totally brilliant and, in my opinion, are both too young, but I do think that they have the potential to be excellent given time.

I’ve been very fortunate to try so many vintage ports, dating back to 1868 (Warre’s – very tawnied and past it’s best by a good 70 years, but still a nice drink), right up to a couple of 2007’s (again Warre’s, and super approachable, despite being a big dark bruiser of a wine) and am a big fan of some of the lesser known houses including Niepoort and Delaforce. My main passion though is for Graham’s and I have nearly put together a vertical of every vintage from 1945 to present, all I need is a ’48!

The best port that I have ever tried is tied between the 1927 Taylors that had been decanted a bit too long when I tried it, and the divine 1955 Grahams that was perfection in a glass. But neither of these is my favorite. That is 1970 Taylor’s, as I’ve enjoyed this port on several occasions with friends and new acquaintances late into the nights, sipping this outstanding wine and enjoying being in each other’s company. That is to me the purpose of port, relaxing and sharing it with friends.

Hopefully that is a big enough port thesis and you won’t quit!!!

Been MIA for a while, but it looks like I chose a great episode for my return! These sound delicious, especially with the cheese!!

QOD – Must. Try. More.

QOTD: Port and cheese rock my world, not just for Christmas but for life.

So pleased you did a port episode, awesome, good stuff.

GV:
Why should a consumer, myself included, continue to pay for wines of the quality level of most Porto with the prices they insist on charging? If Porto is currently ‘undervalued’ or ‘under-appreciated’ as many have suggested on the website, then whenever the trend comes back around–which it could do, as most fads are cyclical–the prices will be even more outrageous. Moreover, most Porto–vintage or not–should be held back for a long time. This creates a disparity between pleasure and investment. The VAST majority of consumers–of all different levels of commitment–do not purchase wine as a long-term investment. More importantly, the same majority of customers don’t have the deep pockets to afford the prices for the Portos that ARE ready to drink now. IE ’77 Fladgate @ $220.

I would rather stick to ‘regular’ wines of phenomenal quality in price ranges that can equate to daily purchases.

knock knock

I usually don’t mind your interviewing style but when you kept interrupting Heidi, I shouted SHUT UP at my computer. I’ve never done that to you before and I’m sorry. I said it when you kept telling her to tell the 1-6 story but you wouldn’t let her start the story. Otherwise it was all good.

On the interviewing matter I really liked your style with Heidi. At some points she got a little tiring to listen to and you really helped get past that.

@QOTD: I was converted to a port guy this christmas when we had a forgotten gem from the basement (no not the cellar), a 1964 Niepoort port which is, hands down, the best wine I have ever tasted, wauw!

Perhaps people are drinking less Vintage Port because of the price and long wait. I purchased a 1994 Martinez Vintage Port for $30 and have since hidden the bottle from myself deep in the basement. In the meantime, I find Late Bottled Vintage Port to taste while I wait, which is reasonably priced and can be aged over the short term. I learn something new from each of your shows, I?ll try the cheese with some Port tonight- Thanks.

Love port! Learning Spanish so I can visit Portugal someday!

Torn your minicus? I’m sorry. I did that 2 years ago, it took physical therapy and 1 year, but it got better, don’t go under the knife unless you give PT a try! They drill from the other side to get to it! yikes.

Port – love it. Tawny is by far better than Ruby. Why did you not talk about those two types? I”m confused.

yes. they speak portugese in Portugal, it was a joke.

I used to drink quite a bit of port. Now I’ve had an open bottle for months. I will look for a bottle of the 2005. With some serious blue cheese.

QOTD: Port. Haven’t been there. Haven’t gone there. It’s not part of my life. If someone offers it to me some day, I will drink it. I’m not going to buy it any time soon. Yet as always, I enjoyed the show.

Hope your knee gets better soon. Love Port, great episode.

QOTD: I have no thesis, but I lean towards Taylor Fladgate – usually the 10 Year Tawny to keep it affordable.