QOTD: Port? Love the stuff. I’ve been going for Tawny more often than not lately (20 year old and milk chocolate…delicious!), but I’m certainly not adverse to the glass (bottle? case?) of vintage, either. Ironically, my favourite “port” as of late comes from Pendfolds.

QOTD. It’s difficult to fit it into my regular diet. It just has too much alcohol and I can’t pair it with anything other than the sharpest cheese. Not enough to justify a following.

qotd: love port, it was the wine that made me love wine,if that makes any sense. about the roaring forties, after seeing it on the last port episode i gave it a shot, and i gotta say, i don’t see why you go so nuts for it. I think its too sweet, but hey that’s just me. oh and one last shot, if you think port is good with blue cheese try a hoppy beer, the carbonation lifts the fat, and the hops make a great counterpoint to the funk of the cheese.

QOTD: Port are one of the best wines with chocolate. I hold chocolate tastings, so if I want to be sure of a match, I’ll take to sweet wines such as port.
I bought a Krohn Colheita 1961 recently to drink on me 50-th birthday 2011. Thats port for ya 🙂

Interesting and informative show.

QOTD: (Tolstoy answer) Port has always been an interesting subject in my book…because I’m really just not a fan. I simply don’t like the sweet. That being said, I really appreciate its value in the wine world. It’s so old! Think of even the best, tightest most tannic Bordeaux you’ve ever had. Will it have an aging potential of 60+ years? Well, a few might. But tons of ports have huge aging potential. I very seldom drink hard alcohol, but when I do, I enjoy brandy, especially cognac…to me, port is like the cognac of the wine world….I don’t know if that makes sense, but it does to me. Long story short, if any of you vayniacs ever invite me to your house, open a bottle of port, I’ll have a bit, but I’ll probably not have very much, so if you want me to stop drinking all your damn wine, that’s the way to do it. 😉

QOTD: Port + blue cheese – Very interesting show never really got into port – had some Tawny Port and enjoyed it after my meal but have none in my rack at home.

Hope you are feeling better + don’t have to have surgery!

Great show! I would also enjoy a Madeira episode.

QOTD: Ports, and fortified wines in general, are largely unexplored territory in my world. Time to put on my wine pith helmet and seek some out.

Finally, a port episode! It has been way too long. Unfortunately, I left vaguely disappointed. The Taylor-Fladgate ’94 was supposed to be huge, and I was expecting big things. Your notes and score weren’t exactly plebian, but for that price you gave it a pass, and it leaves me curious what big-time port you would recommend. The Vargellas was a nice find as a value play, but I’m wondering what you would recommend trying for the once-in-a-lifetime, this-is-port-as-it-should-be experience? As I recall, you did like the Dow ’94 about 400 episodes ago.

In the future, a Colheita show would be fun. Vintage comes to tawny. I would love to see you review some of the old Niepoorts, for example.

“Something I failed every marking period?” What British school did you go to? Very upper-crusty reference to the old report card, there.

QOTD: I love port. Vintage, Colheita, aged tawny, white, ruby – you name it, I’m in.

Isn?t it interesting that Port has been losing popularity while Douro red table wines from the same vineyards have been gaining popularity? I would have thought that the success of the later would only bolster the already famous Port wines.

I?ve tried some good Tawneys with Stilton and it didn?t really work for me. I guess I?ll have to try it with the fruitier Ruby/Vintage style, which I like a lot more. I generally drink Ruby or Ruby reserve. I haven?t messed much with the other stuff for a variety of reasons: it?s pricy, hard to find and sometimes confusing. The half bottle looks like a good option though. Thanks for the great show!

Don’t normally post, just watch, but did love the port episode. would like to see an episode going over some other desert wines, discussing desert wines and ice/frozen harvest vs late harvest and the ways we end up with a sweeter wine. I’ve got a bunch of friends not as far into wine, having that super sweet dessert type wine for after dinner is always a hit.

keep on crushin it.

Good luck with the knee!

QOTD: I don’t really have much of a take on port. I’ve enjoyed drinking some 10 year tawny in the past, Taylor Fladgate and Quinta Do Noval, particularly after dinner, but haven’t explored any deeper than that. So many things to try, so little time.

I did not know you could drink fornification

What are you Princess Leah asking for Obiwons help “Help me Vaynernation you are my only hope”

Loved this show and am a big fan of port.

My greatest port moment was the day I tasted 1994 Fonseca AND the 1994 Taylor still very young – it was arround year 1996/1997.

My personal favorite of these 2 was Fonseca showing delicate fruit notes.

I agree about pairing port and blue cheese.
SECRET TIP OF THE DAY.
Valdeón from Spain is a must – if you haven’t yet tried that blue cheese – you REALLY have to.

And I also look forward to you doing a Madeira show.

Try to find all 4 styles from the same producer – ideally the same age. (5 years / 10 years or even vintage Madeira)
– and then taste them from “dry” to “sweet”.

Madeira, port and fine sherry are all fascinating dessert wines, which I enjoy to serve for our guests and family.

Cheers
Per, Denmark

Wow, I can’t believe Dale Cruse’s comment on the last episode of WLTV teasing Gary about interrupting Heidi Barrett. What a jerk that guy is!

QOTD: Port is a staple in my cellar. I have a case of 2003 for my daughter ans a case of 2005 for my son….I absolutely love it after dinner and find myself buying more 750mls than 375s.

Been saving a 1970 Fonseca port for my big 40 BIRTHDAY next year. Going all 1970’s wine for my B-Day dinner so can’t wait to crack em open. Also want to do some wine tourism in Portugal next year so a big fan of it and glad you are giving it’s proper time in the Vanyer sun! Good luck with the knee. Get Joe Klecko on as a guest and you will be truly DA MAN! You can discuss bad wheels!!!!

Love port – as long as it is “good” port! I don’t usually like overripe flavors of prune and raisin in my wines, but when combined with that caramel/vanilla thing, and after a great meal, I love it! Many ports are better after having been open a while, too. I often pour a glass BEFORE dinner and let it sit out for several hours to open it up. Some of that alcohol on the nose will blow off as well. A few favorites, that I must mention since the wineries are fairly close to me, are the Knipprath Cellars Au’ Chcolate (Washington State), a chocolate port that, when opened for a few weeks (seriously…) evolves into a fascinating chocolate Tootsie Roll with a caramel center sensation! Absolutely amazing stuff, and at $25 a bottle, well worth the price of admission. Second, the Thurston Wolfe JTW Port, a Columbia Valley port, is a massive fruit bomb of a port that you can drink with an eye dropper… it envelopes the palate like napalm (!), and the finish lasts for minutes. It is made out of traditional Portugese grape varietals. This is a serious Stilton, Rogue Creamery, or Cowgirl Creamery bleu cheese wine. Look it up. Find it. Buy it.

Love the episode, Taylor is one of my favorites when it comes to port. I tend to gravitate toward the tawny and always have a bottle or two of the 20 year in the rack!

Nice one gary! Just the other day I had watched the last port/roaring forties episode, due to the fact that I had just stuck a 2003 Quinta Del Vesuvio in the cellar, and wanted to see GV’s thought on some vintage ports. I dont have a ton of experience with vintage Ports, but the one I have had that had 25 years of age was so beautiful, I wanted to stick some in the cellar. Have you had any of the 2003’s? You have really been rocking out my kind of shows lately. Thanks for the show.

Also…..I agree with the Madeira show idea, that would be super.

Good episode, high price point
I know its crazy to say but I never have had a Port

Keep Rocking it GV

QOTD: Port. try it slightly chilled… yep I went there!

QOTD: Working on my port palate. Had a couple zinfandel ports recently. Really enjoyed one at Derby Vineyards that they wouldn’t sell to me. Had some good tawny recently, at Brutocao. Definitely have not had enough older/vintage port. Can be good, but prefer it in small amounts. Will have to try it with blue cheese.

Good to see Port back on Winelibrary TV. You started by mentioning the Port glasses and white wine glasses – I would have liked to have seen you follow up on that part.

Nice to see you open some vintages that many of us will never get to experience – along with a ‘non-vintage’. You should have thrown in a more standard ruby for comparison.

The next time you taste a Port – maybe a comparison of three 20 yr Tawny Ports from different makers to highlight the differences between labels.

QOTD: Port went from like to love on my 40th birthday, which I spent in Porto/Gaia touring Ferreira, Offley, and Sandeman (thanks to you, Brandon, and Brian). I’m having my first tasting on Saturday which will include a Ruby, LBV, 10 yr, and a 20 yr. Roaring 40’s will be included as will some homemade chocolates and Portuguese-inspired appetizers.