I just bought a really good (and expensive) bottle of port, and I realized I have no idea how to seal the bottle once I open it. In my house, any bottle of wine that gets openned is usually drunk that night, but I doubt I’ll go thru a whole bottle of port in one sitting. Any suggestions?
Port is Port because it’s already gone through the oxidation process that ruins wine. That’s why some Port comes, you’ll notice, with a reusable cork, which you won’t find on regular wine. You’ll notice that stale wine, that’s been subject to oxidation, starts to acquire that slightly “porty” taste. Now, you don’t want that happening to your Zin, but that’s part of the process that wine undergoes on its way to becoming Port.
So, in other words, just cork it and put it back in the cupboard till your next pour. I’ll be right over.
Wow, that was fast! Thanks, and that’s kinda what I was thinking, but I wasn’t sure.
I’ve had previously opened bottles of port for a year with no ill effects (on the quality of the port, that is). It’s the nature of the drink… no resealing necessary.
Was that why port was invented in the first place-- a way to make wine “keep” longer?
Just off the top of my head, I’d say that’s probably a bit of cart/horse displacement. I’m sure it wasn’t intentionally “invented” at all; Port happened, someone liked it, reproduced the process, and perhaps discovered afterwards the side benefit of a longer shelf life. That’s my theory.
If it’s a low-sediment port, I use a recorker, like this:
http://home.earthlink.net/~andreweales/RECORKER/index.htm
However, when it’s a highly-sedimented port, a lot of people decant it, that is, they pour it into a glass decanter. They do this because of the dregs (the sludgy sediment that colects in the bottom of the bottle.) When you decant, be very careful as you reach the bottom not to get any dregs into the decanter. Their are fine-mesh silver strainers you can buy to help filter out the dregs. After you pour the port in, close the decanter with its stopper.
I’d preserve it the way you would preserve any other wine, or well, the way I would any other wine, were I ever to keep wine longer han 3 or 4 days, which I never do anyway. 
Gas it with something like Private Preserve or whatever that stuff is called, seal it with a tight fitting cork, put it in the fridge. Even then, I would expect to finish the bottle within a week, 2 weeks, maayyybe 3 weeks, tops if it’s a ruby or vintage.
I suppose a tawny could be kept the same way for longer, but I don’t think I’d personally keep one longer than a couple of months and expect it to be in top condition.
Just curious. Do you keep your port like this–in the same way you’d keep “regular” wine–just out of a personal preference? Or do you believe that Port is indistinguishable from “regular” wine in this? It’s my understanding, in other words, that the precautions you take are unnecessary with Port. I’m curious as to why you think otherwise. Serious question. In OTHER other words: cite?
I was just wondeirng this same thing, as I have a bottle of port I opened a few weeks ago. I don’t have much experience with port, so I assumed it would go off as fast as any other wine.
Good to know that’s not the case. I think I’ll celebrate with a glass of port tonight!
I’ve not found this to be the case but here’s an expert’s opinion. “As to storing, best as with all other wines (about 55-65 degrees Fahrenheit and 65% or higher humidity), on their sides until opened. Port bottles are easy to reseal and after that should be stored standing up and with a wine such as this one you can count on 2 – 3 weeks of comfortable sipping so long as you re-seal the bottle carefully and store it at a cool temperature.” I get the sense after a bit on on-line searching that maybe the type of port will determine how it’s to be treated and stored.
I do. And in fact, fortified wines are about the only wines I actually do keep longer than a few days, simply because I tend to drink much less of them in a night. I do believe a tawny Port should not be kept longer than a couple of months, like I said a tawny can probably last that long if preserved well (but will still not be in the condition it was when first opened), but a vintage, forget about it. A vintage I wouldn’t even attempt to keep for more than a day or two, even with the method I prefer to preserve all wines - gas, tight cork, fridge. I’d expect a ruby to last about as long as any other wine, 1-2 weeks, 3 weeks would be pushing it. Not simply personal preference, the wines just won’t hold up for that long.
Perhaps you’re thinking of Madeira, which is a wine that can last for months, possibly even years in an open bottle.
And since you asked so nicely, a cite.
Well, as your cite says, it’s appropriate to treat a port like unfortified wine about 3% of the time.
What psycat90 said. I try to finish a bottle of port within about a week (I mostly drink tawnies rather than vintage ports), and I can taste the difference on a day-to-day basis.
Unfortunately, I’ll never be able to afford a port from that top three-percentile, where such distinctions can be made. Of course, I’ve never had a bottle of port last longer than a couple weeks, so my experience may be well within the margin of error.
Well, I don’t expect it to last longer than a week or two. If I open it on a weekend night, it might very well be gone then and there. As I said in the OP, this just isn’t ever an issue for me with wine.
Not exactly. It does say Vintage Ports account for 3% of ports, and that those should be consumed immediately. I’d take that as meaning they have an even *shorter *‘open bottle’ shelf life than still wines, which I’d give about a week max if preserved correctly.
It also says a tawny should last several weeks once opened. Several weeks=couple months or so in my book.
All that said, the OP did not mention what type of port he has, but did say that his purchase was expensive, so I’m just assuming he’d want to keep it in as pristine condition as possible. Just offering what I’d do if it were my purchase - gas/cork/fridge/consume within a couple of months.
My favorite (inexpensive, that is) port is Sandeman’s Founder’s Reserve Porto, and I can definitely a subtle change in flavor and texture after even as little as one day. It is still good port, and it will indeed last a long time before becoming undrinkable, but to me it is at its best and smoothest when freshly opened. I’ve found, however, that using a vacumn pump and rubber stopper and refridgerating it will keep it almost as fresh as when first opened. I’ve found that these pumps and stoppers work well with other varities of wine as well.
'Scuse…make that ‘and I can definitely detect a subtle change, etc.’