Old Doug
Posts: 8279
Joined: 5/12/2011
From: Atlanta, Georgia, US
Status: offline
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Port wine.
Good.
Vintage.
Port.
Wine.
My good, talented, "Teacher of the Year" an embarrassingly high percent of the time, wife, is still at work. (I'm hoping she'll stick it out for 4 more years, so as to somewhat maximize her teachers retirement pay.) She moved in with me in 1997, so somewhat of a vintage year for us, there.
I've got a good supper planned - pasta with scallops. Sautée a LOT of thicky sliced mushrooms. Roast peeled garlic cloves in the oven. Carmelize a LOT of onions in the sautée pan. Not cooking the pasta in a lot of boiling water; just simmering it in a reduced amount of chicken broth. Don't have to do all that - just pasta with some butter, olive oil, salt and pepper can be great with scallops. Dry those sea or 'dry' scallops (not those damn "bay scallops," oh no...) Hot pan, little bit of oil starting to smoke there, in go the dried scallops after a little salt and pepper on them for ~90 seconds per side or maybe a little more, depending on how they look.
But the mushroom/garlic/onion thing is a majestically good combination; brutally good, in fact. I let the pasta absorb most of the chicken broth (something like 2 quarts/liters of broth for 1 lb or 0.5 kg of pasta) and then dump in the other stuff and mix it up, juices and all, then put the scallops on top of the plate or bowl of served food.
21 years in the bottle, and that cork... Like new. Or what I think a new cork would be like. I cut the bottom end off to see - it's dense, springy, resilient - I think one could successfully cork a new bottle with this thing, and that it would be good for quite a few more years. Weird.
The wine - perfect. Quite a few times I've found that "good vintage port" wine is really good all along; every step of the way in its aging. Sure, the 40 and 50 year olds have their charms, but hear me out - at 20 years or so there is some of the mellowness and secondary flavors, combined with some insistent reminders of the youthful, vigorous fruit (that was present at bottling, and a thing which I feel is under-rated). Once or twice with Dontime I've had a "new" vintage port, like the 2007 Taylor at the time, and WOW was it good.
Well, I've consumed the whole bottle, so this would fit in the 'Postings after 1 whole bottle consumed alone" thread. But here it is. I am heartened that the "1 bottle" thread continues; I've got a good post in me about my mom, who died in June, cancer, nothing to do with Covid.
< Message edited by Old Doug -- 10/14/2020 1:50:21 PM >
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