KPB
Posts: 4649
Joined: 11/25/2012 From: Ithaca, New York Status: offline
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Personally, I really think the 2003 Taylor is amazing right now, and I mean the actual VP (haven't tried the LBV). Obviously the wine is very young and in a way, I'm not thinking of it as a vintage port really, more as a sweet dessert wine. But if you want a sweet desert wine with, say, a decadent chocolate cake, this would be an awesome option to consider. It could be an interesting weird option with foie gras too, if you like foie gras and feel like experimenting... I'm not even sure that this particular VP will be better at maturity (or that I'll be drinking VP by the time it really hits full maturity). My view is that one can sometimes drink red wine with fish, sometimes can drink white wine with a steak, and sometimes can drink a VP quite young, but not every white wine, red wine or VP can work. This particular VP is unusually drinkable right now. The 1994 Fonseca on release was similarly approachable, for a while after they released it. But drinking a young VP this way does seem to shock some people. You have to factor that in. It is not done. I personally have often done things that weren't done, at least at the time I did them, and have never really cared much for what other people say I should do (at least if it wouldn't directly harm or insult them), so basically I figure hey, it tastes awesome right now, might actually not even be this good at age 50, and anyhow, when this wine hits age 50, I myself will be 93 years old. Not saying I won't still be drinking VP, but I'm not going to squirrel a case to the side just on the bet!
< Message edited by KPB -- 10/21/2019 9:40:22 AM >
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Ken Birman The Professor of Brettology
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