Hey all,
Well, as I'm workin' on some tunes here under the happy gaze of a frigid bottle of Carlsberg, I figured that I should give you the list of the ports and dessert wines that I've tasted recently and what I thought of 'em:
(I negelect to talk about colour here since the host's house was in a relaxing mode and the lights were dimmed. So sue me...)
(Black Keys - Countdown)
Banyuls 1990
This was the start of many delicious, ports for the evening and I was not dissapointed. A cracked pepper nose with some rose petal introudces the same pepper taste with light fruit and coffee. Very smooth and plesant. Not my favorite, but a sure winner for a starter. (NB: As I got to work the weekend after I posted this, I was informed that the Banyuls was not a port but some French sounding name of a port or dessert style wine. Augh! Tasted delicious anyway!)
(Black Keys - Heavy Soul)
Grhams 1994 LBVA strangely skunky, earthy with leather hints was had on this nose. But out of the glass it had a huge bite with some nice tanic structure and earthy, mossy flavours and nice fruit. Gettin' to really like this!
(Black Keys - Run me Down)
Quinta de Infantando 1996 LBV
This one was a little strange with a closed, young berry nose. A little dissapointing in the glass as it was still closed in flavours. You could tell that there was a bunch of things going on, but couldn't tell what they are since the finish was short. This one could definitly use 5, 10, 15 years at least.
(Black Keys - I'll Be Your Man)
Quinta de Vargallas 1995 Taylor Fladgate
Uh-oh. I was worried. This was my bottle that I brought that I know was in the 90 point rating in Wine Spectator. And it had a really closed nose like the Infantando. Damn! Was it too young?
Hell no...
This was huge! My notes say 'Monster, Monster Port!' and was it ever. Still had sharp alcohol bite, but also had solid structered fruit with black cherries and chocolate. Long finish. This one will become a even better port in 20 years or even as long as 50.
(Black Keys - Set You Free)
Smith Woodhouse 1995 Madalena
After the Fladgate, I was happy. I could die a moderately happy, mildly drunk man. I didn't think anything could knock me off the rocker. The Woodhouse almost did. This nose was a little closed too, but you could tell that it could have the potential with some cherry hints and chocolate nose, almost like the Fladgate. All's I can say is that it was very smooth and delicious with only a little burn on the tounge and very nice structured cherry and light earth.
(Stan Rogers - Bluenose)
Taylor Fladgate 20yr Tawny
Well, I like Tawny port alot, but don't have the means to support my lingering habit of drinking it right out of the bottle. And, the 10 year Fladgate has been out of stock in the provence for months so I've been waiting for it come back like a monkey in heat. So, when our host pulled this out, I almost went crazy. Soft gingerbread dough and caramel were just touching my nose in the glass and when sipped, was it ever smooth! More caramel and vanilla and a lingering finish made this a delicious tawny.
(Pink Floyd - Brain Damage/Eclipse)
Quinta do Crasto 1997 LBV
At this point, my notes are becoming illegible. And I think that somewhere inbetween the Fladgate 20 yr and the Woodhouse, we tried the Fladgate Chip White Dry Port that I reviewed earlier, so that's why it's not on here. Anyway, the Crasto had a warm and inviting nose with butterscotch, creme brulee and brown sugar. Which was strange since it was a ruby port and we were all craving some baking. Out of the glass this had some really interesting creamy texture with the same vanilla/brown sugarish flavours and a nice finish.
(Tequila Mockingbird - Goldrush)
Carmes de Rieusses Sauternes 2003
So, we decided to switch it up. We had some other dessert wines on the table so we thougt it would be a good idea to have a little palate change and was this ever a welcome change. Golden nectar this was! Oranges, lemons, limes, marmalade and straw jump out of the glass, which became difficult to manouver since the fruits began piling up on the table. At least I think it did. Anyway, this was awesome! Tart marmalade and honey filled the mouth with a looooooong finish. I was in awe and a little buzzed. My Pop has a sauterne from 1977 in the basement cellar at his place and if a fresh, young sauterne can make me wig out, I wonder what a 28 year-old will taste like. Funny, that phrase isn't new to me at all.... A-OH!
(Tequila Mockingbird - New Deniman View)
Quinta de Noval Raven Special Reserve N.V.
Well, my notes truthfully getting a little short and very illegible so here's what I can remember. The nose on the Raven (which I had been wanting to try since it came into the store, but couldn't justify paying thirty bucks for a 500ml bottle) had some chocolate and cloves and a little spice. Out of the glass, it was very smooth and delicious and that's all I can get. I remember really liking it, but that's about all. So, on that note....
(Buddy Guy - Baby Please Don't Leave Me)
Royal Tokaji - Tokaji Aszu 1995
At this point, we're all almost totally in the cups, and our teeth are killing us due to the sugar we've consumed. This Tokaji smelled like it was oxidized, but that's the process. Well, if you want to know more of the process, go here:
Tokaji info.
Out of the glass it had sour crabapples, some acidity and lots of sweetness. Enjoyable, but maybe not the right thing to taste when the fillings in my teeth start to hurt.
(Beck - Sex Laws)
Muscat de Beaumes De Venise N.V.
To the end we were. Totally illegibe notes and a faint memory follow this one here. Light marmalade nose with Orange rind and honey out of the glass. Very smooth and delicious are what I can make out on my notes.
And that's about all. Not very informative, I know, but it's hard to keep the focus when you're slowly getting Zippered and sitting down for about three and a half hours eating stinky cheese, walnuts, almonds, fresh oven baked olive bread, tasty chocolates and some of Cathie's baking. A good night all in all.
Murphy, leaving Welsh's Grape Juice in your basement for fifteen years doesn't make it wine or port for that matter. Get rid of it man!
