Talk:Port (wine): Difference between revisions
Jump to navigation
Jump to search
imported>Ro Thorpe |
imported>Louise Valmoria (→strange Port characteristic: tartaric crystals - sign of quality wine) |
||
| Line 5: | Line 5: | ||
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) | |||
Revision as of 14:51, 2 April 2008
This should be moved to Port (wine), no? I have only heard Portuguese people call it 'Port wine'.
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)