Port glasses8/8/2023 In the 19th century the then Bishop of Norwich was quite the bon vivant, and notorious for forgetting to pass the port. Tradition also has it that the bottle should be kept in circulation, and not set down again until it has returned to the host. A much more practical reason is that the majority of people are right-handed making it easier to pour the wine with the right hand and pass it on with the left. Pouring a glass of Port with your right hand would prevent you being able to draw your sword or revolver. There are a number of explanations for this, one of which is that it was seen as a sign of friendship and peace to the person sitting on their left. Port, either in bottle or decanter, is traditionally passed from right to left or clockwise around the table. Very often in busy restaurant kitchens the glasses will be taken directly from a washing machine which has used strong detergents, and possibly wiped dry with a dishtowel that might not have been too fresh. If you suspect the wine is off, you might first ask for a fresh, empty glass – and sniff the glass before transferring the wine. In this case you should request a white wine glass and transfer the wine. Too often restaurants offer Port in a very small cordial glass filled to the brim. In a RestaurantĪlthough Vintage Port is generally served after a meal and therefore in smaller quantities than dry wines, it should still be served in good sized glasses. If the glassware has been in storage, it may have picked up off odours from a cardboard box or the cupboard. If they have just been washed, there may be a lingering odour of dish washing detergent, or detergent (or worse!) from the tea towel used to dry the glasses. Before you serve your Port, sniff the empty glasses. One other aspect of glassware too often overlooked: cleanliness. The standard ISO technical tasting glasses work, or of course the specialised Vintage Port glasses developed by the Austrian glass producer, Riedel, are ideal. The ideal Port glass is tulip shaped and will allow you to swirl and air the wine in the glass so that the aromas and colour can be appreciated to the full. The pleasure of Port comes in large measure from being able to savour its lovely aromas – and aromas are a large component of taste sensations. Older wines, more than 40 years, tend to be more fragile and are likely to lose their freshness and complexity after a relatively short period of time, and should be enjoyed on the occasion of their opening. Use of a Vacuvin™ wine stopper may extend its life a little further. Like all great wines, Vintage Port should ideally be enjoyed within a day or two of opening. If you are thinking of all the literary allusions to warming Port (or other wines) by the fire, remember that up until the mid 20th century or later, houses were not centrally heated and could be as cold or colder than modern cellar temperature recommendations. straight from the cellar) and the wine will not release all its aromas and flavours, too warm (20° or more) and it may appear unbalanced or a little spirity on the nose. Vintage Ports are best served slightly below modern room temperature: 16° to 18° Celcius (or 61º to 64º Fahrenheit).
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