Quote:
Originally Posted by mosesbotbol
What is your capacity in the wine industry?
The only one wine category I feel "confident" on is Port Wine. I have had most of the great 20th century vintages, and about 30-40% of my collection is Port going back to the 19th century.
This knowledge did not come cheap either. If I guessed, it would be over 100K in port personally consumed easily...
I assume you'd have to spend 3-4x to know Bordeaux or Burgundy to similar detail?
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I currently am the General Manager for six gourmet food/wine/cigar retail shops in Hawaii. I used to manage wine programs at hotels such as the Ritz Carlton in Kapalua.
Port is one of my weakest categories in terms of knowledge. You obviously have far more experience in Port than I. The oldest Port I've had was an 1890 Dow that was barely clinging to life. My favorite Port experience was staging a 1963 horizontal tasting of over two dozen wines with Michael Broadbent.
Drinking great wine is never cheap. I find it more economical to taste with like-minded individuals and share the expense.