Hey – thanks for my daily dose of wine-themed-entertainment!

– YES! Finally another port-show!
(Gave up trying to request them in the comments some time ago 😉 )

In my humble opinion port is one of the greatest categories in the wine-world – Together with champagne it is one of the top-two favorite areas I love to dig in to.
And why is it one of the greatest – because you CAN find a port to suit everyone – wether you like the big and jucy Ruby-stiles (e.g.: Vintage, LBV) or the elegant and complex experience of a well aged Tawny or Colheita – it is truly a wonderfull world to get involved with! 😀

Would be interesting to see you try some Tawny or Colheita on the show next time you are “… in the mood for port” 🙂

Hey – thanks for my daily dose of wine-themed-entertainment!

– YES! Finally another port-show!
(Gave up trying to request them in the comments some time ago 😉 )

In my humble opinion port is one of the greatest categories in the wine-world – Together with champagne it is one of the top-two favorite areas I love to dig in to.
And why is it one of the greatest – because you CAN find a port to suit everyone – wether you like the big and jucy Ruby-stiles (e.g.: Vintage, LBV) or the elegant and complex experience of a well aged Tawny or Colheita – it is truly a wonderfull world to get involved with! 😀

Would be interesting to see you try some Tawny or Colheita on the show next time you are “… in the mood for port” 🙂

Awesome show Gary, your knowledge of wine never cease’s to amaze me.

Great show. Although you’ve touched on it before, I see this epi as a missed opportunity to have gotten more nerdified, and discuss more about the process of making port, varietals, history, etc. What you think about 3 specific ports (2 of which are out of reach for many of us) is less important to me than the “hard data.”

QOTD: I think “red” ports (vintage, LBV, basic ruby) are more interesting, nuanced, and better food wines, but don’t quite have the YUM! factor of a really well aged tawny.

Port made a strong impression in my early wine days. In the mid 1980’s, my jazz club priced a glass of 1968 Offley for $9. In ’88, returning from my first int’l travel since reaching age, I brought mostly Spirits back, due to insanely good exchange rates, and as nearly an afterthought, a bottle of Taylor-Fladgate LBV, then at $17.
In ’92, new to distribution, my new boss gave me a list of inactive accounts to work on. One was on the edge of a ghetto, which had seen better days. I bought a case of various treasures which included 4 bottles of Ch. Smith Haut-Lafite $20/each, and 3 btls of 1977 Vin. Quinta do Noval, @ $23/each. That payoff made me a little obsessed with turning vague beverage stores upside down in search of lost treasure. My brthe, 1 year older than me, loved both Port, and chocolate, unlke me. I gave him two of those ’77 Novals,shared the other w/ friends years ago.

QOTD: Thanks for the education, always trying to learn more. I definitely have some studying to do when it comes to Port, or fortified wines in general for that matter. Any chance you’ll do an episode on Madeira soon? I’ve been told that Madeira holds some of the best values in the whole wine world

That Roaring Fourties is wicked stuff. There is a cheese shop near our house that sells it. yum.

QOTD: I love port but I have noticed that many of the young wine drinkers don’t even have it on their radar.

Love the Port. With bleu cheese it is a classic. I also like the occasional cigar and I must now have port whenever I have one. The combo is great. I am a big fan of the Aussie tawnies as well as the classics, they are a great value and a good entry. Trevor Jones makes a terrific entry level tawny that is a good intro.

oohh…lala…

match made in heaven, port with blue cheese!
sweet viscous flavours of port with the intensity and salty creaminess of blue veins!

Good stuff, GV!

For the Vanyacts I think you should spend a minute to explain the science behind fortified wines. Combo the brandy (distilled grape) with wine (fermented grape). What grapes and why. Who decided they should go together or was it like peanut butter and jelly. Peanuts fell into the grist mill and voila! Peanut butter! While eating the peanut butter and putting up the preserves a chance meeting. Voila! Peanut butter and jelly. Flavor profile science: fat of the PB cut by the acid of the jelly leaving nut and fruit flavor. Sound familiar, Roaring Blue and Port. Fabulous job as always. Now about Sonny and Cher…….You and Mott…………..oohh the randomness of it all. Thanks

i love port. big fan of 6 grapes. never tried port with blue cheese, on my to do list. check out my new wine club at http://hofstralawwineclub.blogspot.com/ and follow our tasting notes.

Don’t worry about meniscus surgery. I had mine removed via outpatient surgery and was snow skiing 10 days later.

Yo G, Coool Episode !!!! Moooochooo Thanx !!! Sorry to hear about your
knee injury. Those recreational sports can be hazardous to one’s
carcass…..

qotd: Me Thesis on Port??? Looooove the taste/flavor of Port, but don’t
drink it anymore because it knocks me on me Behind……..

My appreciation for port has grown in recent years. I’m not a big blue cheese fan, except with port.

I tasted a 30 year old Taylor Fladgate Tawny Port last year and it was great. I like the carmel, butterscotch aromas of the tawny ports. I think I’m happier smelling it than drinking it. I can’t do a meal with wine and then have another alcoholic drink.

What is it about Russia and the large scary animals? No bunnies or kittens?

Good luck with the knee. I’m sure you’re really good at following doctors’ advice.

Hello Gary, till now I didn’t like port that much. But because of your enthousiasm I will give it a new try. Your are so passionate about it that I can’t neglect it. But I also have to tell you that you are probably able to let me try to drink petrol ….. so passionate you are and I love that.

I missed a few shows beause I’m on holliday in California. GREAT, GREAT.
The good news is that I can watch the show earlier than in Belgium.

Keep going.

Ah Porto!

QOTD: Fortified wine has lost it’s place in America, but great show like this will help to bring it back!

meh

QOTD: I’ve only had port once. It was on the thunder cruise. It was awesome.

was that michael jackson’s “human nature” playing in the background? amazing.

qotd: never have i ever tried port. adding it to the to do list immediately.

was that michael jackson’s “human nature” playing in the background? amazing.

qotd: never have i ever tried port. adding it to the to do list immediately.

Love Port! Sadly I can’t afford the vintage stuff, so I normally just drink Tawnies. I love just how rich and big and strong the wines are, and just the sheer rediculousness of the fruit. Always love it when the cheese comes out, wish you would do more of that!

QOTD: Not a fan of the port. Maybe I’ve just never had a good one, but I’m not big on sweet wines overall. You did get me excited about the blue cheese, though.

Thank you for hitting the ports today, Gary. I’ve just begun discovering them in the last 4 or 5 years, and I feel like I’m finally growing up. I’ve also had a white port that I really liked. Problem is, I never think to enjoy them in the summertime, it’s always a winter thing to me.

I promise to pray you through the knee thing. Keep us updated.

QOTD: Port sometimes in place of dessert when dining out…but other than that we do not have any in the cellar.
Last one we had was a few months ago, when I saw a moving van pulled up to the neighbor’s summer house, in the middle of the week, and they were not scheduled to be in town. We are out in the VT country, and a moving van in the right place at the wrong time can mean stuff disappearing in a hurry. I went over to see what was up…the neighbor had made an unexpected trip to drop off some office equipment that they were moving in. They were so happy that we were keeping an eye out for them, he cracked and we toasted the 97 Taylor Fladgate.