Port-Land (See what I did there?)

You know how I feel about Bubbles Wine Bar in Morgan Hill

I love it.

Check the food I had there last Friday…


New York Crostini with Rare Steak, Horseradish, Peppers, and Capers. Mmmmmm…


Only the dopest of the dope Oysters. Mmmmmm to the hella…

When you’ve got great food, great wine, and a great atmosphere, you don’t want the afternoon to end…

And yet…

It must.

So Kara and I decided to have one more round before we walked back home.

For me, there’s only one choice when finishing of a nice evening…



Graham’s Six Grapes Port

Graham’s Six Grapes Port is referred to on their website as “the everyday Port for the Vintage Port drinker.”  Considering I don’t drink Port every day, and have yet to consume a Vintage Port, you can take this review how you like…

Color: Dark inky purple.  I mean… c’mon… What did you expect?

Nose: Nutty grape and plum juice.

Taste: The Six Grapes comes in at 20% alcohol.  And let me tell you… You can feel that heat.  Beyond that, it’s goopy grape juice with a nice nutty backbone.

Score: This is not a very complex Port, but it’s not really meant to be.  What is undeniable is that it is tasty.  For that, Graham’s, I’ll give you an 86.

You know…

The Six Grapes got me thinking.

Dessert wines are always going to have residual sugar.  They are always crafted to be tasty, sweet treats.  The delicious factor is always going to give dessert wines an edge, so I’m wondering…

Should there be a different scale for rating dessert wines?

What do you think?

Stay Rad,

– Jeff


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6 Responses to “Port-Land (See what I did there?)”

  1. Marcello Buonarroti Says:

    I think that if you are going to sip a fortified after-dinner wine, you should try your dad’s cream sherry.

  2. Martin D. Redmond Says:

    Nah…I think you should use the same scale. One’s subjectivity is always a factor when scoring anyway. It’s cool that you’re upfront about it….

  3. pecos3779 Says:

    I like the idea of a different standard of measurement. Well maybe not but you really can’t compare fortified wines with their non-fortified cousins in my opinion. I thought the only real ports come from Portugal? Am I wrong?

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