Port aficionados, some questions...

[Humble Pi]

The weekend just gone, for the first time I tried some vintage port, (well I tried a few actually) and I'm now in love.

I've ordered a bottle of what I loved the most, but also have some questions. Do I really need to use a decanter, filter & funnel and some proper port glasses or is that just being pretentious? Can you recommend some chocolate to try with it? How long will it keep once opened? Any other vintages you think I should try?

This is what I've bought for reference;

https://www.vintagewineandport.co.uk/products/Grah...

[Murph7355]

I was told not to leave vintage port for more than 2-3 days (cork back in). Non-vintage is less critical. Rarely a problem for me as when I have it there's usually more than me drinking it and a bottle will go in an evening

Decanter will depend on the port and how it's been stored IME. It certainly won't hurt and if you've bought a decent bottle, giving it a bit of extra time isn't an issue.

Now you're into Port, go to Porto and visit some caves. My favourite is Vasconcellos. They don't export much (last I checked not at all to the UK) as they're relatively tiny, but it's bloody lovely. Well, well worth a visit (and getting a case!).

I don't eat chocolate with it. Cheese quite often...but tbh I like it on its own.

Footnotes.

1) only ever use cheap port for a Cheeky Vimto (port and blue wkd in equal-ish measures)
2) avoid port in Guinness unless you really want the room to spin when you go to bed
3) Feeding a stilton with port ahead of Christmas is quite nice too...

[Phud]

Well done for a good bottle, you might not need to worry about how long its open, most ports in my house don't last the day they are opened.

You really need nothing apart from you to enjoy port, however nice glasses always help but there is a long debate on what is the correct glass, I was once told drinking from a pint glass was wrong, but I got more port in it so there.


As for decanter, funnel and filter, I suggest these depend on the sediment cast and 2003 I expect not to have cast much, so pouring slowly in a well lit room should be ok, the only nasty part of the sediment is the when you take a mouthful, but if you pour and can rest the port should be fine.

Sorry I'm a cheese man here, and blue at that not chocolate,

but above all enjoy.

[C0ffin D0dger]

I love a drop of Port with the cheese board especially a decent bit of Stilton.

I've had a few bottles of proper vintage Port over the years some brought back from Portugal after holidays there, it's definitely a cut above the standard stuff. Bit out of my price range these days but I do find that a good bottle of LBV is a decent middle ground.

I've never had it but I understand that white Port is often served chilled as an aperitif much like sherry.

Was blown away by the quality of Portuguese wine last time we were over, the £6-£8 stuff they have in the supermarket over there is leagues ahead of your Jacob's Creek or whatever you'd get for similar money here. Seems like they keep most of it for themselves though (I would!).

[Doofus]

I found this in the cellar a couple of years back.

[Murph7355]

White port is lovely very cold with some sardines, cheese etc by the side of the river.

IME it never tastes as good when back home. A bit like Vino Verde etc.