Talk:Port (wine): Difference between revisions
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==Article name== | |||
This should be moved to Port (wine), no? I have only heard Portuguese people call it 'Port wine'. - Any thoughts on this, Louise? [[User:Ro Thorpe|Ro Thorpe]] 15:54, 2 April 2008 (CDT) | This should be moved to Port (wine), no? I have only heard Portuguese people call it 'Port wine'. - Any thoughts on this, Louise? [[User:Ro Thorpe|Ro Thorpe]] 15:54, 2 April 2008 (CDT) | ||
:Yes, I agree with this--skimmed through a few English menus they generally call it 'Port', just on its own, so it's a reasonable rename to make. [[User:Louise Valmoria|Louise Valmoria]] 18:45, 2 April 2008 (CDT) | |||
Right, I'll move it. [[User:Ro Thorpe|Ro Thorpe]] 18:49, 2 April 2008 (CDT) | |||
:I mentioned this and then promptly forgot all about it. I'll give you credit at the [[CZ:monthly write-a-thon]] page. Thanks, Ro! [[User:Aleta Curry|Aleta Curry]] 23:37, 2 April 2008 (CDT) | |||
Nada. It must have been your note I saw - [[User:Ro Thorpe|Ro Thorpe]] 10:43, 3 April 2008 (CDT) | |||
== strange Port characteristic == | == strange Port characteristic == | ||
When I lived in London I occasionally drank after-dinner port with a trendy 'Merkin who worked at Christies. Sometimes he had bottles of *really* old port. I would drink it and then become aware of something strange in my mouth like very soft chewing gum. It was apparently a by-product of old port. What the devil is it? [[User:Hayford Peirce|Hayford Peirce]] 15:27, 2 April 2008 (CDT) | When I lived in London I occasionally drank after-dinner port with a trendy 'Merkin who worked at Christies. Sometimes he had bottles of *really* old port. I would drink it and then become aware of something strange in my mouth like very soft chewing gum. It was apparently a by-product of old port. What the devil is it? [[User:Hayford Peirce|Hayford Peirce]] 15:27, 2 April 2008 (CDT) | ||
:Sorry, can't help there, & it's years since I drank any. [[User:Ro Thorpe|Ro Thorpe]] 15:34, 2 April 2008 (CDT) | :Sorry, can't help there, & it's years since I drank any. [[User:Ro Thorpe|Ro Thorpe]] 15:34, 2 April 2008 (CDT) | ||
::I am thinking that it is sediment, and the port would have needed to be decanted--the sediment is a mixture of various proteins and tartaric crystals that would have settled over a very, ''very'' long time. Clearly I have not had port that was that aged because I would like to experience this myself! [[User:Louise Valmoria|Louise Valmoria]] 15:51, 2 April 2008 (CDT) | ::I am thinking that it is sediment, and the port would have needed to be decanted--the sediment is a mixture of various proteins and tartaric crystals that would have settled over a very, ''very'' long time. Clearly I have not had port that was that aged because I would like to experience this myself! [[User:Louise Valmoria|Louise Valmoria]] 15:51, 2 April 2008 (CDT) | ||
:::Hi, Louise! Yes, it's clearly a sediment of some sort. As I recall, I just sort of chewed it for a while, then swallowed it. In a gentleman's club, I imagine, when they break out a last bottle of Founder's Cockburn 1874 after dinner, they decant it carefully and this gummy stuff never shows up. I was drinking it in 1968 at my friend's flat and I simply can't remember what the dates of the wine were. I imagine it was at least 20 to 30 years old at a minimum.... [[User:Hayford Peirce|Hayford Peirce]] 16:42, 2 April 2008 (CDT) | |||
::::It's evidently called the "crust" -- see here: http://www.churchills-port.com/tasting.html 16:53, 2 April 2008 (CDT) | |||
Latest revision as of 09:43, 3 April 2008
Article name
This should be moved to Port (wine), no? I have only heard Portuguese people call it 'Port wine'. - Any thoughts on this, Louise? Ro Thorpe 15:54, 2 April 2008 (CDT)
- Yes, I agree with this--skimmed through a few English menus they generally call it 'Port', just on its own, so it's a reasonable rename to make. Louise Valmoria 18:45, 2 April 2008 (CDT)
Right, I'll move it. Ro Thorpe 18:49, 2 April 2008 (CDT)
- I mentioned this and then promptly forgot all about it. I'll give you credit at the CZ:monthly write-a-thon page. Thanks, Ro! Aleta Curry 23:37, 2 April 2008 (CDT)
Nada. It must have been your note I saw - Ro Thorpe 10:43, 3 April 2008 (CDT)
strange Port characteristic
When I lived in London I occasionally drank after-dinner port with a trendy 'Merkin who worked at Christies. Sometimes he had bottles of *really* old port. I would drink it and then become aware of something strange in my mouth like very soft chewing gum. It was apparently a by-product of old port. What the devil is it? Hayford Peirce 15:27, 2 April 2008 (CDT)
- Sorry, can't help there, & it's years since I drank any. Ro Thorpe 15:34, 2 April 2008 (CDT)
- I am thinking that it is sediment, and the port would have needed to be decanted--the sediment is a mixture of various proteins and tartaric crystals that would have settled over a very, very long time. Clearly I have not had port that was that aged because I would like to experience this myself! Louise Valmoria 15:51, 2 April 2008 (CDT)
- Hi, Louise! Yes, it's clearly a sediment of some sort. As I recall, I just sort of chewed it for a while, then swallowed it. In a gentleman's club, I imagine, when they break out a last bottle of Founder's Cockburn 1874 after dinner, they decant it carefully and this gummy stuff never shows up. I was drinking it in 1968 at my friend's flat and I simply can't remember what the dates of the wine were. I imagine it was at least 20 to 30 years old at a minimum.... Hayford Peirce 16:42, 2 April 2008 (CDT)
- It's evidently called the "crust" -- see here: http://www.churchills-port.com/tasting.html 16:53, 2 April 2008 (CDT)
- Hi, Louise! Yes, it's clearly a sediment of some sort. As I recall, I just sort of chewed it for a while, then swallowed it. In a gentleman's club, I imagine, when they break out a last bottle of Founder's Cockburn 1874 after dinner, they decant it carefully and this gummy stuff never shows up. I was drinking it in 1968 at my friend's flat and I simply can't remember what the dates of the wine were. I imagine it was at least 20 to 30 years old at a minimum.... Hayford Peirce 16:42, 2 April 2008 (CDT)