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(even if all you unenlightened miss the whole show )I think I exist enough in both mindsets to balance Sclorch and Phluck's uber-pragmatic heteroabsolutism(even bigger  )

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I'll be out in the lobby of reality sucking down expensive port and thinking of what else I could be doing right then). 

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NOW! we have achieved synchronous sensory aproval of an excellent and far under-appreciated of one of what even the most devout atheist will cry out credit to God himself for creating. This wonderous elixir,this balm of the soul,this crown of human aesthetic beauty. Fine Port...is there anything more pleasing to all senses?
Slorch,one day perhaps we shall share a fine port,something perhaps as old as I.Hopefuly aged more gracefuly and with finer character but with some of my boldness still intact.
I shall begin my inquisiton into family in Portugal for leads on a worthy bottle and shall post a picture of it's bottle, vintage and lineage.You judge if it is worthy of the appelation of "fine old port".It is a bottle and convesation I would be pleased to share with you.
A Toast! To Port,be it tawny or ruby your seductive charms are not lost on those of fine palette and epicurian demeanor!
WR

I'd share a bottle of port with you anytime!

I've actually got a moderately-priced bottle of port right now.

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Fonseca Twenty Year Old Tawny Port is deep amber in color with russet highlights. Its superb bouquet is a complex marriage of ripe, plummy, mature fruit, warm spicy overtones of cinnamon and butterscotch and subtle oak nuances. Full-bodied and voluminous on the palate, its smooth, velvety texture is carried into a long clean, elegant finish. Tawny ports of age will not improve once bottled; they should be served at room temperature or barely cool at the end of a meal with nuts or not overly-sweet desserts.

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