Reply to "When to decant port"

lol. Yeah. That was a first for me. I usually use tawny for any recipes requiring Port wine, but I had no Tawny's open and thought, what the hell....it worked. Seared Tenderloin of Venison with a blackberry Port wine reduction, horseradish/rosemary mashed potatos and sauteed spinach. Bottle of 2001 Falesco Marcialano Umbria IGT.

The glass of '83 Taylor w/some crusty bread and assorted wash rind sheep's milk cheeses.

The Taylor was similar to the previous glass. Couldn't tell the difference.
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