Port from the Bar

I know I said I would try not to add any more tasks to the list for a while, but I just had to. This one won't interfere with the cooking.

A lover of wines great and small, especially while cooking or with food, I think I need to take the plunge into the next step of grape-based fermented liquids: port. With that in mind, and without further ado, I bring you:

18. survey as many ports as possible.

Port number one purchased at the New Hampshire liquor outlets (where else?):

Why write down the name when you can take a picture?

V and I have tried some as an after-dinner treat, and, well, we like it. I am not the world's best port taster (or else I would hardly need to add task 18!). As far as the ports I've tasted go, this one isn't particularly sweet, it isn't very alcoholic, and it is very sediment-y. Maybe we should have decanted it? Gah. It is very drinkable, perhaps too much so, without much character to speak of. It is smooth and easy and nice. It is good to sip at the end of the night, but isn't something memorable that could become my favorite. Nothing like the my pinot noir obsession with Ponzi (How can one be obsessed with a particular pinot noir, you ask? Go try some. It is effervescent and oh so lovable). 


So, first port tasting started out with good but not great. Fortunately we are heading to Squam Lake in New Hampshire tomorrow for the Memorial Day weekend to visit with some of V's friends. Google maps tells me our route will take us right by a liquor outlet in Conway, NH, where we will try purchasing a different port as a gift for the host. Maybe he will let us taste some!