December is usually a down month at Wine Watch. This December is different.
In fact, it'll be the best tasting yet. When delving into the flavorful nuances of a fermented beverage, why not just go all the way right off the bat?
Port -- especially vintage port -- is all the way. On your tongue, it's more like a three-way.
Wait -- it's better than that.
Port is to wine what blonde Lebanese hash oil is to a joint of Mexican brown. They both work, but the former is that much more refined.
This stuff has had time to sit and think.
If you love port, then you know that whenever someone's advertising tastings of bottles that date from the Roosevelt administration -- it's so time for a babysitter:
Let's put it this way: the youngest bottle in the batch is 47 years young.
Better yet, the victauls offered are, as near as we can tell, perfect for port:
Figs wrapped in bacon in a wine reduction. Duck breast in a red cherry reduction. Charred, yet rare, New York sirloin in the ever-present bleu cheese thing that's going around. Double chocolate cake with drunken cherries.
For optimum satisfaction, rub your hand together in front of a fireplace, like Mr. Smithers, and say, "Yes, yes, yessssss."
