Prefered temperature of port?
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Prefered temperature of port?
Maybe the question has been asked before, but at what temperature do you like to drink your port?
Personally I prefer to drink them "sligtly chilled", direct from my cellar, but maybe that's not common, because when I order a port (or a red wine) in a restaurant most of the time they are a bit "to hot" imo.
Best, Monique.
Personally I prefer to drink them "sligtly chilled", direct from my cellar, but maybe that's not common, because when I order a port (or a red wine) in a restaurant most of the time they are a bit "to hot" imo.
Best, Monique.
There is nothing worse than warm Port, except Port that is hot.
I like mine slightly cooler than room temperature say 65 degrees, but not cellar cool (55 degrees). YMMV.
I like mine slightly cooler than room temperature say 65 degrees, but not cellar cool (55 degrees). YMMV.
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
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- Mark DaSilva
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I am going to have to take another couple of temperature readings of my basement where the Port is stored currently. 56F (13C) seems to be a bit colder than I think I have, although I don't have a clue at the moment - I might be surprised. It's entirely concrete and down at least 8 feet into the ground, so I imagine it will be pretty decent, even in the summer.
I meant to take a series of readings in it over the course of a year, I am going to have to get a thermometer to place down there to do just that... I suspect that there will be a few degrees of difference between winter and summer months, but not very much fluctuation daily. (Here's hoping
:?)
As far as serving temperature - I do also prefer a slight chill on my Tawnies and Colheitas, some LBVs whereas I think I prefer my VP closer to room temperature, but not quite up to room temp.
Todd
I meant to take a series of readings in it over the course of a year, I am going to have to get a thermometer to place down there to do just that... I suspect that there will be a few degrees of difference between winter and summer months, but not very much fluctuation daily. (Here's hoping
:?)
As far as serving temperature - I do also prefer a slight chill on my Tawnies and Colheitas, some LBVs whereas I think I prefer my VP closer to room temperature, but not quite up to room temp.
Todd
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VP's, LBV's, and ruby's: I prefer just above cellar temp.
Tawny's: slightly chilled the majority of the time, but on really hot days a nice 10 year that is well chilled is quite refreshing.
Tawny's: slightly chilled the majority of the time, but on really hot days a nice 10 year that is well chilled is quite refreshing.
Andy Velebil Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com
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