drinks for the serious drinker

Mr Ciderman now we have an expert on board a serious question:

at the moment we have two bottles of tawny and don't know whether they are port of muscat.

1. Seppeltsfield - Para - Grand Tawny  OZ

2. Mc Way 10 yr old - Hardwood Grand Tawny

number 1 tasted more like a muscat to me - but I have never determined the difference between muscats and ports?

ta

ps: yes I can google but this is more fun and keeps the stats moving upwards and onwards!

Depends what grapes they used. Muscat are a variety I would think relate to muscatel. It's a bit like port but made with different grapes. I haven't seen 'tawny' applied to a muscat but 'tawny' is usually long barrel aged port as opposed to 'Ruby' ports which are more fruity and less complex.

(There does that sound professional?)

Ciderman wrote:

Depends what grapes they used. Muscat are a variety I would think relate to muscatel. It's a bit like port but made with different grapes. I haven't seen 'tawny' applied to a muscat but 'tawny' is usually long barrel aged port as opposed to 'Ruby' ports which are more fruity and less complex.

(There does that sound professional?)

well who am I to argue!! - you mentioned Portugal  in your illustrious career - we also have a Old Friends white port - Porto Calem imported from Portugal - very smooth - hic - hic!

any comment ciderman on my last comment - abuse it or you'll lose it! porto calem

I've only just found this Davo!  :;smile:    Don't know that particular one but generally speaking anything from Portugal is worth having, (unlike France and Spain- not to imply that Spain and France are rubbish - they go from brilliant to bloody awful)

thanks !



got this gif thing off - here is a gif [t] for ya CM

white port

just put my second home brew barrel down 25 lrs of coopers real ale and costing me 60 cents per 1.25ltr bottle!

Coincidentally Davo, yesterday I kicked off a Black Rock Whispering Wheat ferment should be finished in about 10 days and ready to drink in about 8 weeks.

oh got ya beat there CM - one week ferment - bottle -  one week rest and then start drinkin! 

:;smile: Well you can drink it while it's still fizzing Davo, but a bit of time does improve most of 'em.

Ciderman wrote:

:;smile: Well you can drink it while it's still fizzing Davo, but a bit of time does improve most of 'em.

problem is time isn't improving me!! mind you a few weeks in your garage would be good!

I seriously drink Australian Black Stump Cabernet Sauvignon Reserve.

But - from my several trips to Oz I know you keep the best stuff to yourselves - even the beers.

Fosters just doesn't do it for me.

coopers do a vintage ale [special] 7% proof - steady on after the second - mind you I do love those 7% ales made by the monks in belgium but expensive

This will dissolve false teeth

https://www.beerhawk.co.uk/stone-berlin-arrogant-bastard-ale

I think either in OZ or europe there began a battle about who could produce the strongest beer - they got up to 40% for beer - wot is the point - we have to enjoy it rather than it blot us out. after two bottles of coopers vintage I definitely have a break - steady on laddie!