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December 31, 2009

The free port tasting

TaylorPort.jpg

 

 

 

The Milton Inn in Sparks is having a complimentary (that sounds so much more elegant than "free," don't you think?) port tasting on Tuesday, Jan. 26. The port houses of Fonseca, Taylor and Croft will be featured.

The tasting starts at 6:30 p.m., which is an interesting time for it. I think of port as a dessert wine, but isn't at least one purpose of a free tasting to encourage people to stay and have dinner at the restaurant afterward? Or maybe that's their way of saying there are no strings attached.

Anyway, seating is very limited. You can call 410-771-4366 if you're interested. And if you do attend, we'd love to have a mini-review.

Don't let the photo mislead you. I don't know which particular ports will be featured; this was just a handout photo of Taylor port we had archived.

 

Posted by Elizabeth Large at 11:51 AM | | Comments (8)
Categories: Wine and Spirits
        

Comments

1:23 and 1:25 are shills.

And it is hugely ironic that I'm the one calling them out.

I found 1:23 and 1:25 to be more of a buzzkill than a shill.

Excellent point. EL

Where I stopped drinking, we used to call New Year's Eve "Amateur Night."

Here is a captcha for those who may have overdone it NYE, "fridays victims". C'mon, you can't tell me there isn't someone locked up in the captcha home office, pissed off that they had to work!

Trixie, I believe it!

C'mon...re-post the shills, dammit!
They make me feel so much better about myself.

sadd roberts
appropriate, no?

Lissa,
I haven't stopped drinking and I still call NYE "Amateur Night."
I don't go out much at all anymore but that is definately THE one night My butt stays home!!!

Have a glass of wine you handsome devil :-)

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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