(no subject)

[mlr]

I'm about to open the last bottle of port that I brought back :-(

I'm going to have to figure out where to get the good stuff over here, because I'm starting to really love it!

Comments

[dewittar.livejournal.com]

I love a really good port.
And I hate just about any other.

[mlr.livejournal.com]

I didn't have that much experience with it. But over there, in the land of its origin, we drank it almost every night. There is something special about a good port.

[cpratt.livejournal.com]

Well, if you're ever out in Mason County, you could always try Sandstone Cellars' port-style wine, which is probably good. Otherwise I'm guessing there have got to be retailers that stock the good stuff (which for you is... like this Fonseca? That's a late bottled vintage (LBV) style, but organic (cool!)). Good luck!

[mlr.livejournal.com]

Thanks for the link.

We took an afternoon break in a small port retailer in Óbidos. We spotted a bottle we had seen poured the previous night at the Pousada (we didn't stay there, only dined), I took it up to the bar to purchase and pay the ticket. The barman said in perfect English "Oh you can do much better than that". So I spent a few minutes with him picking out a couple of bottles. (I wish I had bought more.) I really didn't know enough to ask very intelligent questions - just more or less took his advice. We did the same in the restaurants & bars - when we had a choice we usually picked by placenames we recognized. I gather the terminology changes a little for fortified wines.

[cpratt.livejournal.com]

That sounds like a hell of a trip.

Port 101: all you need to know is ruby (cheap and cheerful, simple and fruity, will get you drizzunk, woo), tawny (usually labeled 10, 20, or 40 years - more complex, more oxidized, more of an acquired taste), LBV (at this point you're getting into fairly good stuff, rich and complex, still affordable), and vintage (single year on the label, usually $50 or more, usually best drunk at least a decade after the vintage, should keep for decades).

For my money, though, I kinda like that the Australians do a similar wine style that's made with brandy and not clear spirit, which takes it in a different direction (and is usually far less expensive). Jonesy brand port (about $10) (not technically port b/c not from Oporto, but whatever) used to be easy to find and was fantastic value for money. I'd also experiment with Australian liqueur muscat / liqueur tokay if you like these sorts of wines in general.

Oh, and before I forget, Alvear Solera 1927 Pedro Ximenez sherry is also incredibly good (even if it's not exactly port). $20 or so and worth it.

One last thing: Wine-Searcher.com is often helpful in tracking down local retailers (just set the state to TX). Good luck.

[fitfool.livejournal.com]

mmmm...I do love a good bottle of port.

[mlr.livejournal.com]

Indeed :-)