Temperature: 10 Year Old Tawny vs. Ruby Reserve

[Roy Hersh]

To what extent do you agree or not that ... "Serving temperature has a greater influence on a Ten Year Old Tawny Port than a Reserve Ruby Port"

What do you believe is true and why?

[Bradley Bogdan]

I guess I agree, in that the abundance of fruit in a Ruby Reserve can probably better handle being served a bit too warm, but proper temperature is pretty crucial to enjoying any wine, Ports included.


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[Glenn E.]

I don't have that much experience with 10-yr old tawnies or ruby reserves, but I would have to agree. I find that serving a tawny too chilled mutes both the nose and the flavor, and greatly prefer them just slightly below room temperature. Cellar temp (55 degrees) is far too cold for my taste.

The fruits in a ruby reserve show nicely almost without regard to temp. They're different at 55 degrees vs 70 degrees, but each enjoyable in their own way.