How often do you drink Port

Bill,

If you do try it, please let me know how it goes. Thanks!

The problem with Port for me is its high alcohol level.

As I see it as an after dinner wine, I have hopefully already enjoyed a goodly measure of table wine with the food. I enjoy an after dinner sweetie, but would much rather have a lower alcohol non-fortified sticky.

I also seem to have had some of my worst nights after drinking Port, so nowadays decline.

The Central London WIne Soc includes some Port fans who use every opportinity to include a special Port in tastings and organise a Port only event every now and again, some of which Ihave attended, but no more. Its just too head banging for me.

I did visit the Port Institute in Lisbon in November and tasted the oldest and most expensive Ports they had in the hope of a Damascan conversion, but it didn't happen for me.

So I picked once a year.

The problem with Port for me is its high alcohol level.

As I see it as an after dinner wine, I have hopefully already enjoyed a goodly measure of table wine with the food. I enjoy an after dinner sweetie, but would much rather have a lower alcohol non-fortified sticky.

I also seem to have had some of my worst nights after drinking Port, so nowadays decline.

Yes, that's exactly right.

Evening of table wines, and the Port is the straw that puts the camel into recovery. A friend has commented that he is almost always OK with the amount of wine drunk at a wine dinner, usually ~ 1 bottle pper person over an evening, but on those times when he also has a glass of Port it seems to tip him over the edge into really feeling the effects the next morning and wishing he hadn't.

Maybe we are all just getting older and no longer able to consume Boswellian amounts of Port?

I really think I may run Roys' idea by them - have a bottle of Port early on. Of course the more absent minded of my guests may take that as a signal that the meal is over and get up and go home.....

[Robin Garr]

Evening of table wines, and the Port is the straw that puts the camel into recovery.

No kidding! For what it's worth, when I have Port or other fortified wine up for review, I generally turn to a simple if abstemious strategy: Plan a light dinner - large salad or light Asian fare, maybe - and <gasp> skip the wine, then come to the Port with a clear and analytical head as a pleasant and relaxing dessert.

Maybe we are all just getting older and no longer able to consume Boswellian amounts of Port?

Bunch of #$%^&? lightweighs around here.

Bunch of #$%^&? lightweighs around here.

Impudent puppy!

Here is the word from Boswell's Life:

We discussed the question whether drinking improved conversation and benevolence. Sir Joshua maintained it did. Johnson: "No, Sir: before dinner men meet with great inequality of understanding; and those who are conscious of their inferiority, have the modesty not to talk. When they have drunk wine, every man feels himself happy, and loses that modesty, and grows impudent and vociferous: but he is not improved; he is only not sensible of his defects."

On the other hand, Johnson, who admitted to having drunk 3 bottles of Port at a sitting, also said:

No, Sir, claret is the liquor for boys; port, for men; but he who aspires to be a hero (smiling) must drink brandy. In the first place, brandy is most grateful to the palate; and then brandy will do soonest for a man what drinking can do for him. There are, indeed, few who are able to drink brandy. That is a power rather to be wished for than attained."


And if I admit to limitations on drinking Port, I must also admit that I have an extensive collection of Cognac, Armagnac and particularly single malts that almost NEVER get use after a dinner.

And if I admit to limitations on drinking Port, I must also admit that I have an extensive collection of Cognac, Armagnac and particularly single malts that almost NEVER get use after a dinner.

Bantamweight, I tell you! Bantamweight! There's nothing like a few fingers of Talisker and a Partagas after a good meal.

Bantamweight, I tell you! Bantamweight! There's nothing like a few fingers of Talisker and a Partagas after a good meal.

Ah - I think I perceive the problem here.

MY conversation at meals is of a calibre that my guests would NOTICE if I rendered myself semi-comatose with drink.

But I'll remember that if you ever offer me a finger or two it doesn't necessarily mean what it usually does with you quacks....er health professionals

PS - at least WE can get real Cuban cigars up here in Canada while you guys have to smoke replicas - what do they make those from again....

PS - at least WE can get real Cuban cigars up here in Canada

Yeah, yeah, rub it in ... one of the stupidest policies the US has IMHO.

PS - at least WE can get real Cuban cigars up here in Canada

Yeah, yeah, rub it in ... one of the stupidest policies the US has IMHO.

This reminded me of a gastronomic series that was made over French food - it must have been about 1988 or so. Anyway, Pierre Salinger was the host, showing the way through top French food. And in this episode he was at Auberge d'Ill. At the end of the meal he was smoking a cigar and relating how JFK directed him (for the younger folk, Salinger was JFK's CG Craig), before everything shut down with the Bay of Swine, to buy a huge load of Cuban cigars. It was a wonderful moment (even though I think all smokers should be flogged ).
cheers, Bonnie

Pierre Salinger was the host... and relating how JFK directed him...before everything shut down with the Bay of Swine, to buy a huge load of Cuban cigars. It was a wonderful moment (even though I think all smokers should be flogged ).

And more than 40 years later the Americans still seem to want to pretend Cuba doesn't exist. Oh well, more good cigars for those of us in the civilised world (I smoke them outside, BTW).

Now Bonnie - let's talk about this flogging thing you are into......

Paul,

One of my ambitions on this planet is to outlive the vintage Port from my birth year (1955).

One of mine, is to be reborn into a BETTER and younger Port vintage like 1970, but since I want to say I was born before the men landed on the moon, I'll settle for 1966.



Peter,

The problem with Port for me is its high alcohol level.

That is certainly understandable. Your many reasons add up to a solid foundation for your drinking Port only once a year. I know folks who feel similarly about all South African wines and Pinotage in particular, although I am not one of them. To each their own.



Bill:

I really think I may run Roys' idea by them - have a bottle of Port early on. Of course the more absent minded of my guests may take that as a signal that the meal is over and get up and go home.....

I don't think I would ask permission Bill, I'd just spring it on them and watch their faces when you start off a wine dinner with a great Vintage Port for the aperitif. It is priceless and I have had fun doing this on rare occasions. The good news is that the folks who pick up to leave, would inevitably be too embarrassed to pick up their DRC that is already uncorked waiting for the third course. More for you!



Robin:

No kidding! For what it's worth, when I have Port or other fortified wine up for review, I generally turn to a simple if abstemious strategy: Plan a light dinner - large salad or light Asian fare, maybe - and <gasp> skip the wine, then come to the Port with a clear and analytical head as a pleasant and relaxing dessert.

While a sound strategy, it is far too cavalier Robin. I suggest trying this sometime instead and make sure that it is on a Friday night whence you forego wine altogether, decant a big honking 1994 Vintage Port like Quinta do Vesuviov before you head to bed. Wake up early the next morning and skip brushing your teeth. Grab the decanter and a glass and go at that Port like it is the last wine you'll ever drink. It will promise to be one heck of an experience, but make sure to scribe your TN early in the process, before the contents have disappeared from the decanter.



Bucko:

Bunch of #$%^&? lightweighs around here.

I was going to say the same thing, but had another word for lightweights.



Bill:

On the other hand, Johnson, who admitted to having drunk 3 bottles of Port at a sitting, also said:

Bill, the last time Blair and his gal were here in February, after a wonderful wine dinner we opened up a bottle of Port with another couple and my wife too. After that bottle, my wife went to sleep and the other couple departed. The three of us then shared another two bottles of fabulous old Colheitas. I know that feat does not match the copious quantities of Johnson and other Brit brethren, but we all woke up early for breakfast the next morning, none with coulds looming.

I thought this would be easy to answer, but no. I taste port often; I drink port rarely. I may not taste it once a week, but once a month at least for sure and usually there are several ports on show at one time, so I will taste through maybe 100+ ports / year. I really appreciate port and enjoy it both hedonistically and intellectually, but still it is not my preferred dessert, so I rarely drink it. Why? Because, as I have stated elsewhere, what I most look for in any wine is freshness. Port, IMO does not have that. Madeira does and certain Sherries do also, so these are my preferred fortified desserts.

But perhaps the best dessert I can think of is some hard, aged cheeses with a bottle of Cantillon's Gueuze - not sweet, but by far the best way to end a dinner!

About 2-3 times per month between Thanksgiving and Easter. I never drink port in May-October.

Tom T.

And if I admit to limitations on drinking Port, I must also admit that I have an extensive collection of Cognac, Armagnac and particularly single malts that almost NEVER get use after a dinner.

This is particularly sad......

And if I admit to limitations on drinking Port, I must also admit that I have an extensive collection of Cognac, Armagnac and particularly single malts that almost NEVER get use after a dinner.



This is particularly sad......

I didn't say I NEVER drink them Cynthia, just not as post-prandial libations.

I didn't say I NEVER drink them Cynthia, just not as post-prandial libations.

Whew! I was thinking I'd have to volunteer to take the poor unwanted lovelies off your hands...... Yes, yes, I am always thinking of others.

Cynthia,

Sounds like the perfect heist. I know how to distract him. Bring along a bottle of 1963 Nacional and set the bottle and a glass in front of Bill and then go raid his liquor cabinet and while you are there, you might as well have a drink around his cellar. He keeps the corkscrew and straws, behind the bar!

[Jenise]

Whew! I was thinking I'd have to volunteer to take the poor unwanted lovelies off your hands...... Yes, yes, I am always thinking of others.

Cynthia, I know where Bill's cellar is. How are you at get-away-car driving?

Cynthia, I know where Bill's cellar is. How are you at get-away-car driving?

And at circumventing sophisticated alarm systems and unsophisticated (and hungry) mastiffs......

This sounds like a plan, Roy and Jenise! I am a great get-away driver, have an IT/electronics/alarm background, and can charm any dog, sophisticated or not!

(Toss enough great steak to them and any dog not specifically guard trained is your pal for life.....)

But shhhh.... don't tell Bill about the caper. We wouldn't want to spoil the surprise!

especially 20 yr Tawnies.

I will admit that I posted "once a week" only because I built the poll, not thinking about my own answer.

By including:

More than once a week, but my name is NOT Roy

I actually precluded myself from answering this honest, since of course I am tasting/drinking at least a few per week.