You’ll probably sit with a glass of Port for 20-30 minutes which gives you time to experience its evolution in your glass as it warms and opens up. Take Tawnies, old White Ports and Colheitas out of the fridge just before dessert.Remove from the fridge and, in some cases, decant Ruby, LBV and Vintage Ports before dinner. ![]() Serve young White and Rosé Ports straight from the fridge.If you’re not a numbers person, just remember: If serving an old Vintage (40+ years), stand the bottle upright for an hour before decanting to let the sediment (aka the color and tannin molecules that “fall out” of the Port as it ages) accumulate at the bottom before opening and slowly pouring into a wide-based, thin-necked decanter until you reach the sediment.ĭon’t feel bad about leaving behind one tenth of a Vintage bottle the sediment is harmless, but will muddle the ethereal flavors and textures of our focus - the Port. Like all perishable foods and beverages, once opened, Port should be kept in the fridge where the cooler temperature will delay chemical processes like oxidation that will eventually flatten and dull an opened bottle. LBVs should be enjoyed within 1-2 weeks while Vintages, which are typically opened for celebrations or special occasions that amass enough people to share their delicious splendor in good company, should be consumed within a day or two.Īs a rule of thumb, the older the Port (or any wine for that matter) the more fragile it is and the quicker it should be enjoyed upon opening (that shouldn’t be hard!) “Both Tawnies’ and Rubies’ longevity once opened makes them perfect to enjoy everyday by the glass after dinner with dessert, or as dessert” says Quinta do Tedo owner Kay Bouchard.Īs LBVs and Vintages are exposed to less oxygen during aging than Rubies and Tawnies, they spoil sooner upon opening. Having been exposed to less oxygen during aging, Rubies retain their freshness after opening for slightly less time (3-4 weeks) than Tawnies. Tawny Ports have already aged for significant time in contact with oxygen so they do not go through “oxygen shock” and can remain open for 2-3 months without spoiling. Serve Rubies, Vintages and LBVs at 60-64☏ (slightly below room temperature) their slightly more muscular structure can feel aggressive at lower temperatures. Serve Tawnies chilled (55-59☏) to enhance their more nuanced and elegant aged character. Portuguese architect Siza Viera's famous Port glass shape Serving Port - Temperature Some Port aficionados argue the larger bowl allows the taster greater swirling capacity to release more aromas and a wider “screen” to appreciate the Port’s color through. However, a normal 8-10 oz white wine glass does an equal, if not better, job. ![]() The famous Portuguese architect Siza Viera actually designed a specific Port glass in 2001 - its smaller size fits Port’s standard 3 oz pour (that’s half a 5-6 oz red or white wine pour) and its tulip shape helps concentrate Port’s full aromatic complexity towards the nose. While cordial glasses might look and feel more fun and appropriate to sip, say an old Tawny or Vintage, Port really shines brighter in a tulip-shaped glass. ![]() We hope you enjoyed our previous blog reviewing Port styles 101 - now we will deep dive into what’s most important to consider for each before, during and after popping your next bottle.
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