On 3/20/2011 12:39 PM, Dave Smith wrote:
> On 20/03/2011 12:14 PM, Paul Arthur wrote:
>
>>>> Never even heard of vintage port, have you?
>>>
>>> Actually there is vintage port and it can be quite pricy,
>>
>> Um, duh. That was his point. That pricy vintage port often requires
>> decanting due to sediment, which rather argues against the claim that
>> wines worth more than $2/liter don't need decanting.
>
> It was Sheldon. Don't expect it to make sense.
>
> A few years ago my wife bought me a bottle of vintage port. It was
> wonderful stuff. I confess to being naive about vintage port. I had no
> idea there would be so much dregs in the bottom of the bottle. I would
> estimate that 10-15% of the volume of the bottle was dregs. Rude surprise.
>
>
Is any harm done by filtering out the dregs?

--


James Silverton, Potomac

I'm "not"