"DaleW" > wrote in message
...
> ........
> 1963 Warre’s Vintage Port
> Decanted in afternoon, then returned to rinsed bottle (minus about 3
> heaping tablespoons of sediment). Showed very well- dried dates and fig,
> nutty, spice, lighter styled but quite charming. B+/A-
.........

There really has to be something that someone can devise to do with the
residue in wines, particularly in such generous providers as Port, Madeira
and such. I mean the bottle residue, not barrel
scrapings such as Vegemite, which I love in its place. Perhaps a cake of
some sort?

pavane