Desert Wine - How to Choose and Serve Port

If you are having a dinner party and want to serve a good port wine to your guest there are a few rules to follow and things to know. If you look like you know what you're doing your guest will never know that a week earlier the only thing you knew about port was how to spell it! But a few words of wisdom, confidence and a smile can move mountains or at least a good wine.

A lot depends on the type of port you choose. A vintage and vintage style port are also called "crusted" port and are matured in the bottle producing a heavy sediment at the bottom. You must know how to decant the wine into a clear glass decanter before serving. This will make the wine more appealing and you won't have the flavor of sediment ruining the taste.

The bottle should always be stored with the label uppermost and so you should serve it in the same way. If there is a lot of sediment in the wine then you may want to pour it through a thin paper funnel first. Tawny port is matured in wood and then bottled so it has less sediment. Ruby port is a blend of young wines and is usually clear so it can be served from the bottle. But for a truly elegant look always serve the wine from a beautiful glass decanter.

There are several Port's to choose from and I have combined a small list of medium priced wines for you to select from. Graham's 20 year old Tawny Port spends a long time maturing in oak casks for flavor. Old Tawnies will change in color from a deep red hue with subtleness to a pale red and eventually a delicate brown/orange tint. It has a a bouquet of smooth nutty scent with a very smooth aftertaste.

Alvear Solera Cream Sherry is a non vintage Solera Cream and is medium in amber color with a nutty taste. It takes on a liqueur like consistency with just a hint of sweetness. This special port will make a hit with even the most picky of guest.