Sandeman's Port

[RichardCranium]

Port

Not for me... I don't think I'm civilised enough yet.

Do you like full-bodied red wines? And sweet things?

If so, you just haven't had a good port yet.

On our first cruise we were sharing our table with 3 lots of Merkins. Each night as they tucked into their pud + cream I had the cheese board to myself and a large vintage port. They could not comprehend how you can finish a meal with anything other than a sweet dessert and coffee.

I managed to convert at least one of them before the end of the cruise. But he still wouldn't touch the ripe Stilton so I still had all of that to myself every night.

Hey, when the contracting's going good, it goes REALLY good.

[HairyArsedBloke]

Hey, when the contracting's going good, it goes REALLY good.

Yeah, that's what done for me.

[Gonzo]

They do an excellent trip round the port lodge in Porto too, do Sandemans. I can't stand drinking the stuff though!

I have done that tour too but I have been a fan ever since.

[Lockhouse]

On our first cruise we were sharing our table with 3 lots of Merkins. Each night as they tucked into their pud + cream I had the cheese board to myself and a large vintage port. They could not comprehend how you can finish a meal with anything other than a sweet dessert and coffee.

Indeed, throughout the US decent cheese is a rarity and if on a very rare occasion you encounter cheese on a menu it is inevitably describes as an "artisan cheese plate". It's just not part of their culture - 99% of the cheese in the US is sliced, separated by plastic and put on burgers.

I am a huge fan of port, especially LBV. I like Taylor's but it's not to everyone's taste. A couple of glasses after dinner, with or without cheese goes down a treat. I am definitely not into sweet desserts.

[cailin maith]

Do you like full-bodied red wines? And sweet things?

If so, you just haven't had a good port yet.

On our first cruise we were sharing our table with 3 lots of Merkins. Each night as they tucked into their pud + cream I had the cheese board to myself and a large vintage port. They could not comprehend how you can finish a meal with anything other than a sweet dessert and coffee.

I managed to convert at least one of them before the end of the cruise. But he still wouldn't touch the ripe Stilton so I still had all of that to myself every night.

Hey, when the contracting's going good, it goes REALLY good.

I do like Red Wine - I'm a big fan of Rioja and learning more and more about others

I couldn't imagine having desert though... gimme all the cheese ('cept the blue stuff!!)

[Churchill]

I do like Red Wine - I'm a big fan of Rioja and learning more and more about others

I couldn't imagine having desert though... gimme all the cheese ('cept the blue stuff!!)

"We" don't like Port...

I do...

[Moscow Mule]

I'm a big fan of the Tawny.

I have a nice Warre's 20 y.o. in the rack.

Also got some Sauternes as well which is lovely with a choccy pudding.

[Mich the Tester]

I recieved this from a business contact last christmas. Yum.

[Moscow Mule]

I recieved this from a business contact last christmas. Yum.

Hod verdommer. Nice.

[norrahe]

I recieved this from a business contact last christmas. Yum.

Stop putting things like that on the here, i'll only go and buy some.

Though whilst doing an inventory of my malts last night i discovered I did actually have some port lurking around after all.