A Port Dinner

[OzPiper]

It’s winter in Sydney, Oz - so port drinking weather
Courtesy of a very generous friend

Started with 2 half-bottles of Kopke 50year tawny


Then a couple of Aussies - 1952 Seppelts vintage port and 1951 Hardy’s tawny


A pair of 1977s - Fonseca and Taylor’s


A trio of 1970s - Fonseca, Taylor’s and Grahams


Then a mystery “port” - 1948 Massandra (from the Crimea)

 

[OzPiper]

A small break with a palate cleanser - a magnum of 2002 Tattinger Comtes de Champagne


A pair of 1963s - Fonseca and Taylor’s


And the final wine - a magnum of 1966 Grahams
Fittingly the best wine in a stupendous lineup

 

[Rossi320]

I would have a steak with it med rare.

 

[OzPiper]

I would have a steak with it med rare.

We did have steak - humongous T-bones, chips and salad with the 1963s
And huge wodges of Stilton and Madelines with the 1966 Grahams

 

[shanez]

3 different 70s side by side!

Heaven!

 

[OzPiper]

3 different 70s side by side!

Heaven!

The 1970s was the best bracket by virtue of being opened out of sequence and given more time to open up in the decanter.
All 3 were great ports

Lots of discussion over preferred style with Fonseca vs Taylors vs Grahams

The 1970 Fonseca has always been my favourite 1970, along with the Grahams. But on the night, the bottle of 70 Taylors trumped them both.

At this age, bottle variation is a big factor.

 

[JoburgB2]

What fun! My big toe would be screaming gout! Perfect event for a brisk Aussie winter’s evening.

 

[OzPiper]

What fun! My big toe would be screaming gout! Perfect event for a brisk Aussie winter’s evening.

Yes, it was a fun night.

10 of us, most have known each other for nigh on 40 years of wine tastings and dinners.
One even brought tasting notes from a couple of port tastings I put on some 25-30 years ago.