For The Love Of Port

I actually think you may be overdoing it. If I read your plan correctly, you're going to aerate four times over a 48 hour period. I think you risk losing aroma aerating so much, and to me, aroma is one of the glories of old vintage madeira. I might decant only once 24-36 hours beforehand and let the...

I would decant and rebottle 24 hours prior to your event. This is in effect double decanting. Definitely try a taste when you first open and periodically, you'll see the changes.
Hope you enjoy!

I agree. I would give this at least 24 hours probably more like 36. The flavors will become more integrated and the heat will dissapate. I do disagree that you can keep madeira opened indefinately. I think the aromas tend to disappear after several days.

Didn't know where else to post this note, but since this wine is most reminisent of Madeira, I'll post it here. This is a small bonded winery in Sacramento, California. It's run as a hobby by a retired airline pilot. This is a wood aged, fortified wine made from the old Mission grape. Unfortunately ...

Too late for me.
I have probably 10 years of drinking to catch up.

I really enjoy the solera Madeiras as well but I've noticed that lately, the auction prices seem quite high as well. I would have hoped they would be significantly less expensive than the true vintages but this doesn't seem to be the case. Anyone else notice this?

Opened up a bottle of Sandemans a few days ago. Pale, I've had roses darker than this. Decent tipple, definitely port but more remenicent of a good 10 year old tawny. Hmmmm, a 30 year old vintage tasting like a 10 year old tawny. :?

My belief is that crusted port is a nonvintage bottle aged port as opposed to a wood aged port.

I'd say about 10% of my cellar are dessert wines. About half that are fortified and half botrytis wines.

I would be more than interested in such a tasting! I could contribute a few bottles as well.

Hi Roy, Terrific site! :D I buy a lot from the Rare Wine Co as well, but I've also done pretty well at commercial auctions, Christies, et al. Madeira doesn't suffer so much from storage so I haven't worried about condition. The prices have gone up recently however, but I still keep an eye out for in...