Have been googling it... sounds like it could be fine over 2-3 days? Like a decent red wine? Sometimes I think they can be better on the 2nd day...
It’ll be fine over a few days. I usually put Port in the fridge. When they say room temp for certain drinks they mean some draughty French Chateau not our 20+c central heating.
Agree, room temperature should read 18 degrees.. not 20+It’ll be fine over a few days. I usually put Port in the fridge. When they say room temp for certain drinks they mean some draughty French Chateau not our 20+c central heating.
Couple of days.. trouble is, it’s already quite old, read mature, so will deteriorate faster.
Use a vacuvin to extract the air if you want to keep for a few days..
I have a sieve for the sediment, came with a boxed port...Should be lovely. 1983 was declared by most producers so an excellent vintage. Ready for drinking now. You must stand it up 24 hours before opening, then pull the cork and decant slowly in one go until you see the sediment coming, promptly stop pouring. Pour the dregs into the sink.
If you don’t decant vintage port you will have bits everywhere in it.
I have a sieve for the sediment, came with a boxed port...
Agreed, it is very fine tho, you can’t pour too quick as it fills the sieve bowl..I'm never convinced. Some sediment can be very, very fine
C
I have this bottle of 1960 Terrantez Madeira, just need the right reason to open it
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I sometimes resort to using a coffee filter if opening a particularly old bottle and the cork disintegrates.
the wine looks lovely, but is overshadowed by the fireplace and the hearth.... that looks like an awesome place to sit, relax, and enjoy a bottle or two...Starting Christmas Eve with a Burgundy. View attachment 63668
the wine looks lovely, but is overshadowed by the fireplace and the hearth.... that looks like an awesome place to sit, relax, and enjoy a bottle or two...
I think we’re alright for this evening..
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