Q:

Good evening, I recently purchased two bottles of vintage port from a local auction room. It was an impulse purchase as they were only 2 of about 6 single bottles in this general antique sale. One was a Taylors 1960 with Harrods Ltd on the label, the other was a Sandeman vintage 1960 bottled in '62. I paid £35 and £45 respectively for each. Has this been a good purchase and when should I ideally drink these.  Many thanks for your assistance.

Q:

I see conflicting opinions on many websites on how long various styles of Ports can be kept after opening.  Grateful if you would clarify how long should Ruby, Tawny, Aged Tawny, LBV and Vintage Ports be kept after opening the bottle until they become 'too old' to enjoy!  Many thanks for your answer.

Q:

How long should I stand a bottle of 1962 Penfolds Port, and how long should I open it and decant before drinking?

Q:

I have a bottle of Grahams 20yr old Tawny Porto that was bottled in 2002. I have had it in a wine fridge since I got it 7 yrs ago.  My questions are, should I be drinking this as soon as possible? Has it probably gone bad? Is there any reason to wait to drink?

Q:

Please can you advise when should i start to decant the following port for drinking:  Fonseca Guimaraens 1998 Port and Warres Quinta da Cavadinha 1998 Port.

Q:

Like all wines, Vintage Port suffers from the very occasional bottle that has suffered a problem during production or more usually storage so that the port is damaged when the bottle is opened.  Too much exposure to light can lead to a pale and flavourless drink, too much heat to lots of stewed flavours, and so on.  I have been lucky enough to drink enough port over the years to have got to recognise the different flaws and know how they have been caused.  Except for one!

Over the past 5 years and 2000+ bottles, I have tasted from two bottles of vintage port which have been really odd.  These two bottles were both quite old port (50+ years). Both had an overwhelming smell in the glass, smelling of bread and yeast - some others described the smell as that of gloss paint.  No-one was brave enough to taste the port.

Do you have any idea what might have caused this odd spoilage?  It wasn't volatile acidity or TCA taint.  Could it have been a bacterial infection of the port in some way?

Q:

I have a bottle of 1970 Graham's and need information on how best to decant it. The bottle has been lying on its side for 25 years.

Q:

I conduct chocolate and wine tastings and was very intrigued to learn that there was a port specifically made to go well with fine chocolate. Since Dow's Nirvana isn't available in Sweden I was wondering if you know of any way that I could get my hands on a bottle or a case to try it out?

Q:

My great-aunt just passed away and tucked away amongst her belongings was a 1927 Hoopers Port, unopened. What is the best way to ensure this bottle, which is very much intact, retains its drinkability and its value? And do you have any guidance or opinion on its drinkability or its value? If we're going to open it, do you have any recommendations?

Q:

I have a bottle with case of Ferreira Old Tawny Porto 20 year NV Duque de Braganca purchased in 2001.  How much is it worth?

Q:

I have just opened a bottle of Churchills Vintage 1985. There was a lot of mould growth on the top of the cork and the cork pretty much collapsed on opening. The latter I understand is not uncommon. Does mould growth necessarily mean a bad port? It was only apparent on the top (outside surface) of the cork

Q:

From what age can you drink Vintage Port?  Does it vary between vintages?

Q:

When I open a bottle of Dow's 1991 Vintage Port I will only have small glass with a cigar once in a while.  It may take me several months to drink a full bottle. What is the best way to store it?

Q:

I have opened and decanted a number of Vintage Ports, so I read your "How To" on this with interest but with some experience. I was surprised and puzzled at the advice to look through the neck of the bottle to detect sediment.  While this works with a table red almost all the Vintage Ports that I have opened have been in bottles that are completely opaque. Even with a candle one cannot see into them. How do you rationalize your advice when it really does not work.
 

Q:

Can all the LBV & Crusted port wines be stored for more than 10 years or longer? Thank you!

Q:

I have a bottle of Late Bottled Vintage Cockburn's port dated 1998. Vinho do Porto no. 315599 and signed by M P Reader, wine taster.  Do you have any idea if it is okay please?

Q:

Dear Port Experts,

I am looking to buy a nice vintage bottle of port for Christmas (1977 - 1980). It is unlikely that the whole bottle will be drunk over the festive period and I am concerned that if a half drunk bottle is left for months (I don't drink port every week !) the port will deteriorate in the bottle due to exposure to air inside the bottle. I had planned to decant the full bottle into some smaller bottles reducing this effect and allowing me to store it but I don't know if this will work. Any advice on how I can keep the port at its optimum once opened for a long period i.e months would be much appreciated.

Q:

I have a case of Graham's 2000 stored in its original case under bond in the UK and my husband has one bottle of Dow's 1977 Vintage Port stored in our wine fridge at home, can you please give me some idea of drinking dates and value? Thank you for your help.

Q:

In general, which is better, a tawny or late bottled vintage port from a high quality producer such as Graham's or Taylor?

Q:

I have been given a bottle of "Douro Port", 1946 Vintage in a straw wrapped bottle and shipped by C. da Silva (Oporto).  Can you tell me more about this vintage; still pourable, any particular value, and how should I decant it?  Thank you.

Q:

I would be most grateful if you could tell me what are the best food pairing for young vintage, middle age vintage and old vintage.  Thank you very much.

Q:

Should port be decanted, whether Vintage or Tawny? Or aerated?

Q:

Once opened how long will Port last and how should you store it once opened?

Q:

In a recent visit to your cellar, I bought several bottles of your wines, namely,

- Grahams 10 Years Tawny Port
- Grahams Finest Reserve

I would appreciate your kindly advising about how much time these wines remain in good condition

aa) Without opening the bottle, and
bb) After opening the bottle.

Please, bear in mind that I live in the north of Spain, which is a rainy and humid country.

Q:

Hi. I have had a bottle of the above stored in its original wooden box for years in a cupboard.  We have just revamped the house and come across this port which my wife wants to drink with her lemonade.  I have strictly forbid this as although I cannot find its value anywhere on the internet, it appears to me as this may be a rather nice bottle and something to only use on a special occasion.  Are you please able to advise.

Q:

I have a bottle of Warre's Colheita 1940, which says it was kept in casks and bottled in 1988.  I also have a bottle of Sandemans, the label says: Sandeman 30 years old Tawny Port matured in wood and bottled in 1990. The bottle is a replica of bottle used in 1790. It was produced to celebrate bicentenary of the House of Sandeman.  Can you tell me if they are good years and where I might be able to sell them?  Thank you.

 

Q:

After opening a bottle of Port how many days is it still good enough to drink and how should it be stored?

Q:

Hi, I bought several bottles of Dow's Colheita 1998.  Do you advise to store Colheita Port or to drink it now?  My wife is pregnant and I would like to set the bottles aside for some years.

Q:

We have a bottle Vintage Port with a little label 1934 on it.  The cork is in a bad condition. Our questions are:  What to do with this bottle?  Is it a collectors item?  Can we sell it?  What is the price?  We can send you a picture.  We are looking for your reaction, thanks, Hans 

Q:

What is double decanting? When is it appropriate to double decant a vintage port?