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Old Nov 21st, 2006, 03:16 PM   #1
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How Do you Drink Port?

Well, I received a 10 year old bottle of port. Never had it before. How would I drink this? on the rocks? cooled in the fridge? mixed? More of a whisky fan myself (crown royal, straight up on the rocks mmmm).

thanks
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Old Nov 21st, 2006, 03:32 PM   #2
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Port is fortified wine, drink it at room temperature in suitable glassware (looks like a smaller wine glass), no ice. It's great as an after dinner treat (or pre dinner), try serving it with fresh cut apples, stilton or blue cheese, grapes walnuts or just with really fine chocolate!

Check out this site: http://www.intowine.com/port.html

A ten year old port is the minimum age required before opening the bottle. If you like the experience, then move on to 20 year old and if you have a $100 to spend, go for the 40 year old, found at most Vintages section of the LCBO
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Old Nov 21st, 2006, 03:39 PM   #3
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Old Nov 21st, 2006, 03:42 PM   #4
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Depending on the port, it may need to be decanted to rid it of any sediment. Not too likely in a 10 year old, but worth checking before consuming. All other advice is great in this thread.
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Old Nov 21st, 2006, 03:44 PM   #5
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I'm on a bit of a port and sherry kick lately myself. These are drinks my dad eventually turned me on to. Couldn't stand this kind of stuff in my twenties and thirties... thought it too effete and just strange. I suppose it's something of an acquired taste still. Working my way through a bottle of port these last few weeks. As a late night drink before crashing, I fill up a wee glass - a short, narrow sucker suitable for a liqueur, say - and sip it slowly back. Roughly equivalent to a shot glass or less... lovely on fall and winter nights.
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Old Nov 21st, 2006, 04:13 PM   #6
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Quote:
Originally Posted by wonderings
Well, I received a 10 year old bottle of port. Never had it before. How would I drink this? on the rocks? cooled in the fridge? mixed? More of a whisky fan myself (crown royal, straight up on the rocks mmmm).

thanks
I used to drink port with a large amount of whisky and beer beforehand. Funny, I don't remember if it was chilled or warm.

If you like whisky though, you should look for the Tyrconnell. Great Stuff! http://www.tyrconnellwhiskey.com/
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Old Nov 21st, 2006, 04:28 PM   #7
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save an apettite, get some nice french bread and quality tasty cheese, and bottoms up at room temperature. Once you open the bottle, you can't save it, it goes bad.
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Old Nov 21st, 2006, 04:49 PM   #8
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Wow thanks for the replies. I am still in my 20's (26), and l have just started getting interested in new drinks. I have been drinking the same stuff for a while, Beefeater Gin, Crown Royal, Guinness, Tetleys or Cafrees. Loving the selection the LCBO has, plenty of drinks to explore. Geeze I sound like an alcholic now!
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Old Nov 21st, 2006, 05:39 PM   #9
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Port can mean a lot of different things.

In your case, because the bottle is labelled as ten years old (no specific year, unless you meant it's a 1996), it's a tawny. That means what's in the bottle is a blend of barrel-aged ports from different vintages, with an average age of 10 years. It won't age any more in the bottle and it won't throw a sediment. And it won't go bad right away; you can sip it over the course of a week or two as long as you replace the stopper every time and keep it in a reasonably cool place. (Don't leave it by the stove or on top of the fridge.)

Other major categories of port:

- Vintage port is top-of-the-line stuff, and only produced in the best years. This is barrel-aged for a year or two, then bottled. It does most of its aging in the bottle. Properly stored, it will last for decades, but in most cases people drink it about 10-20 years after the date on the bottle. The better the vintage, the longer you can wait before drinking it. These go from about $40 up to the hundreds of dollars. Should be decanted and has to be drunk in one sitting. (You can't just bring it home from the store and open it, either; it needs to be rested for a few days to let the sediment settle.)

- Late-bottled vintage (LBV) is next down the ladder. It's barrel-aged slightly longer than true vintage and generally ready to drink when bottled and sold. Some of these are suitable for cellaring, and those marked "unfiltered" will throw a sediment. Many of the more popular brands are very sweet. (You'll wonder how the *outside* of your glass got sticky.) About $20-30 a bottle. Most can keep for a few days once opened, but not recommended.

- Ruby is the next level down, generally not very good and usually sickly sweet, but there are a few good ones. About $15-20 a bottle. Drink over a few days.

- There are various other low-end ports that don't carry these designations. You'll see things like Graham's Six Grape, Warre's Warrior, and so on. These are essentially in the ruby/LBV class.

- You might also see something called colheita. This is a tawny port from a single vinyard and vintage, instead of a blend.

- Then there's white port. This comes in levels of sweetness ranging from bone dry to Aunt Jemima. Most people dismiss white port as not being worthy of being called port, but there are a few serious wines in this category too. It's also the base of a summer cocktail called portonic: 1 part white port, 2 parts tonic water, 1 strip lemon zest, served on the rocks. A good white port makes a nice aperitif on its own.
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Old Nov 21st, 2006, 08:15 PM   #10
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Quote:
Originally Posted by wonderings
Geeze I sound like an alcholic now!
So to complete the image, wrap the bottle in a brown paper bag, and suck on it while sitting on a curb in the rain....
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