Actually, bars should skew more towards tawnies, colheitas, and madeiras because they keep for a lot longer than do vintage rubies, which would require the preservation systems mentioned earlier.Moses Botbol wrote:In terms of running a good selection of affordable port that is served correct; it's got to be heavy on Colheita and Tawny. Madeira and sherry should be offered. Having a pipe of port on display and pour from would be really cool too. Bucelas for sparkling wine and whole spectrum of Portugal's red and whites.
Re-corked and refrigerated, a LBV can hang in for a couple of weeks and given 8-10 pours per bottle, if a restaurant/bar can't sell a bottle in two weeks ... they should not have it on their wine list/menu. There's nothing as disappointing as some of the Port experiences I've had in restaurants.(well there is, but I don't want to beat that dead horse again!). I long ago gave up trying to enjoy Ports at restaurants and find that hotels generally do a far better job, at least from my own jaded experience having been in both businesses.