Rick & Ilsa

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• Mhbeaune says:

  7/28/2022 12:49:00 AM - I await your TN on the 2003 Pontet Canet with interest. From TN’s of others I think I am unlucky but the correct temp and a good decanting time seem critical at this stage.

• Cincinnatus says:

  6/11/2022 2:36:00 PM - Thanks for the message regarding my 62 degree cellar. I'm on the same page as you. I prefer less mature Bordeaux, I want the wine to develop and open earlier than it otherwise might, and at my age, I'm not sure I can finish all the wine we have! But, I'm also not convinced that the difference between 55 and 62 is necessarily bad for the wine. Where we keep our wines is entirely undisturbed by light, movement and noise excepting when I retrieve a wine. Since we created this cellar (7 years) we have had almost no bottles lost to bad corks. That goes a long way.

• Motz says:

  5/1/2022 4:43:00 PM - Fine cellar!

• I'd Rather Be Drinking Wine says:

  8/5/2020 8:48:00 PM - Hi Dave (fellow Minnesotan! I have several 2011 ports also, but have only opened Grahams (because I bought quite a few, and wanted to try a young port). I was amazed at the smoothness and lack of heat (alcohol), and hover drank several since then, although none in the last year and half. Was just curious when I read your note, as I am sure all of the 2011s will outlive me, but if they are drinking well, I would open some and try them. I will definately check out the 2011 Fonseca! Thanks for the note, and perhaps we can try to get together after this Corona virus gets licked! Cheers to you too, and stay safe!

• Rick & Ilsa says:

  2/6/2020 6:21:00 PM - Hello Knothead, Vintage ports are bottled non fined or filtered and so have a lot of sediment left in the wine when bottled. As most vintage ports spend many years in bottle before being opened, the level of sediment can be pretty extreme. After decanting I simply fill the bottle about half full with water, cover the opening and shake vigorously, empty, and repeat a few times. When no more sediment shows, drain completely, and funnel wine back in. Hope this helps. Sante'

• Knothead says:

  2/6/2020 12:44:00 PM - Rick, Can you expand on this "cleaning the bottle and putting the wine (porto) back in. That is new to me and would be helpful to understand better. thanks in advance

• Motz says:

  10/3/2018 4:46:00 PM - Actually, I have not been to the Douro, although it is on my (wine) places to visit list. And, Port does indeed make the world a better place. Thank you for the kind words. There are not too many experiences more enjoyable in life than tasting fine wine and writing about it. Saude!

• Rick & Ilsa says:

  10/2/2018 10:27:00 PM - Hello Motz, Yes indeed, the Douro, which you knew because you have been here. Ground zero for port lovers like myself, and I suspect, you. Wanted to take time to thank you for the time and effort you put into your tasting notes. Have only been using CT as a management tool, and posting for a few months, but have been reading notes for a number of years. As I'm sure you know, you find certain posters who you come to rely on, and respect more than others. You are one of my dozen or so, and I notice a lot of the others are fans of yours. All the best, Sante'

• Motz says:

  10/2/2018 2:15:00 PM - Beautiful picture. It looks like the Douro.