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Path: utzoo!watmath!clyde!burl!ulysses!gamma!pyuxww!pyuxt!marcus
From: marcus@pyuxt.UUCP (M. G. Hand)
Newsgroups: net.wines
Subject: Full bodied reds
Message-ID: <173@pyuxt.UUCP>
Date: Mon, 20-Aug-84 17:36:58 EDT
Article-I.D.: pyuxt.173
Posted: Mon Aug 20 17:36:58 1984
Date-Received: Tue, 21-Aug-84 00:43:56 EDT
References: <44800002@convex.UUCP>
Organization: Bell Communications Research, Piscataway N.J.
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Try the Portugese Dao (there should be a cedilla under the a).  The
reserva rating can be very good.  One that seems to be reasonably
available is by Caves Velhas.  I have had both the '68 and the '74,
but the last 68 I had a couple of years ago was getting distinctly
long in the tooth.  The '74 was fine though not as good as the '68
in its prime.  Its a bit like a strong earthy burgundy (french, not
that sweet californian filth they serve in bars).  It's quite 
inexpensive, too, and improves immeasurably from being permitted to
breath for a couple of hours before the guzzling starts.

		Marcus Hand (pyuxt!marcus)

PS. I didn't mean that all californian burgundies are plonk, just the
ones that get into bars and are served as "house red".