Connoisseurs never recork a bottle. The words, "No heel-taps! Women almost never drank port. They were expected to drink the lighter Sherry. Although many of these customs are no longer followed, the small rituals are part of the pleasure, and it is good to always keep a few things in mind when serving port.
Port is quite often served too warm 70 degrees and more. This makes the wine too volatile and difficult to taste. It should be served between 65 and 68 degrees Fahrenheit or 18 degrees Celsius.
However, there are glasses specifically designed for port on the market. It should be filled no more than halfway, so that the wine may show off its aroma and be fully appreciated. With the exception of Vintage, Traditional LBV and possibly Garrafeira, you may open the bottle and enjoy it immediately. Vintage port requires decanting. Before opening, the port should be stood upright for at least 24 hours up to a week depending on the age of the port to allow time for the sediment to settle on the bottom.
Pulling the cork is the most difficult part of this process. The older the bottle, the harder it is. The old corks inevitably break up in the neck and fall inside. If this should happen, simply strain the wine when decanting. Usually the funnel if you happen to be using one has a wire screen just for this purpose.
Otherwise, a piece of muslin or nylon will do the trick. Paper filters are not recommended as they can add flavors to the port that were not intended.
If you are brave and so inclined, you may use the traditional Port tongs. Port Tongs The tongs must be heated until they are red-hot, then clamped around the neck of the bottle below the cork and above the shoulder of the bottle for about 1 to 2 minutes. Then remove the tongs and apply a small wet towel to the same spot.
The rapid change in temperature should cause the glass to break cleanly, thus "removing" the cork. From the cork you can verify the authenticity of a vintage port the year and the house will be branded on the cork. Afterwards, port wine is best decanted two hours before serving. Doing so will help the port breathe while also allowing any traces of sediment to fall to the bottom of the decanter. Take care when removing the cork. Not only must you avoid shaking the bottle but an old port cork may be quite fragile.
When slowly pouring the port, you can use a funnel with a wire filter or nylon to prevent additional sediment falling in. However, avoid paper towels or coffee filters, which can affect the flavour. Simply stop pouring when you begin to see sediment appear at the neck. You can use a light to help you see it clearly. While waiting for it to be served, it is best left in the cellar.
Nevertheless, a cellar will be a better environment as the smell of the refrigerator may taint the port. That being said, you can remove the stopper once the port wine has been taken out from the fridge to warm up. Indeed, not everybody owns a decanter. However, if you can plan ahead, a simple decanter can be quite cheap on Amazon and will be as effective as a lavish one made from crystal.
Nevertheless, if time is of the essence, you can still use other containers as rudimentary decanters in a pinch. For instance, an empty bottle, pitcher, carafe, vase, or jug will suffice. We suggest avoiding porcelain, clay, or metal carafes. Similarly, it is vital that it is also very thoroughly cleaned several times beforehand!
You can use rock salt to remove solids and then scrub thoroughly with dish soap afterwards. Finally, try to opt for a glass container that is heavy-bottomed and has a slightly ballooned shape. As decanting port exposes it to significant levels of oxygen , it will naturally decrease its overall longevity. Therefore, it is recommended that you do this if you intend to finish the port within a short period of time.
Leaving it longer may cause it to quickly deteriorate. However, there are ways to slow down oxidation and increase its lifespan for a few days. For instance, storing the decanter in low temperatures will be the most effective way of slowing down the process. Indeed, the decanted port can be returned to the cellar where the temperatures are cool. Yet, a refrigerator is colder, which will slow down oxidation even more.
Meanwhile, making sure that it is kept in a dark place will reduce light exposure, which can help preserve it slightly longer. Whichever approach you choose, ensure that you cover the decanter with a stopper to prevent it from becoming tainted with other smells. When to serve Port? Visit Taylor's. How to serve Port? To decant or not to decant? Preparation Have a perfectly clean decanter ready, or failing that, a clean wine bottle or jug.
Decanting Steadily pour the Vintage Port into the decanter. Read More.
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