DECANTING, DRINKING, AGING AND STORING PORT

Decanting- which is not difficult- is only necessary for those Ports that throw a sediment. These include vintage Port, traditional late bottled Port, Single Quinta vintage Port and Crusted Port. Depending on how old and delicate the wine is, it should be decanted from three to twelve hours before being served. If the wine is fairly young  and robust you can decant it ten to twelve hours ahead; a more fragile wine should be decanted closer to the time when it will be drunk. Ports that do not throw a sediment and so do not need to be decanted include ruby, young and aged tawny, colheita and white Port. These may be poured straight into the glass. One of the oldest and most curious Port traditions concerns the direction on which a bottle is passed. By custom, Port is always supposed to be passed from the right to left, in a clockwise direction. Drinking Port is the easiest part, any good-sized wineglass will do. (As with all wines, the glass should be large enough to allow the Port to be swirled.) Generally about 31/2 ounces of Port is poured in the glass-a slightly smaller amount , in other words, than you would pour of a regular wine. As for aging, some Ports are made so they can be drunk right away; others will mature and improve if stored well. The Ports that improve with age include vintage Port, single Quinta Port, traditional late bottled and Crusted Port. These can be stored a long time. Most vintage ports are best after it has been aged at least ten years, and some will continue to mature well for three decades or more. All other Ports are ready to drink when released, although they can also be stored for about two years without ant significant loss of quality. Ports that can be drunk right away generally have a stopper-type cork. These Ports should be stored standing up until you open the bottle. Ports that improve with age, such as Vintage Port are sealed with regular corks. These should be stored lying down. The ideal storage place is cool, about 55F, and dark, so that ultraviolet light does not instigate chemical reactions that, in turn, might cause the wine to oxidize. Port bottles themselves are generally black to help preserve the freshness of the liquid inside.