For The Love Of Port

I feel like a long lost "lurker" as I have been traveling some and been very busy and then the site went down for revamping.... but I have developed a practice which may well become habit after reading a few posts on how some of you refrigerate your port and keep it going for a few days and weeks.
I have been opening a few bottles of misc ports... a Graham's 95 Malvedos, an NV Taylor, the Dow Crusted, a Taylor 2000 LBV. No blockbuster vintage stuff. I have been keeping the opened bottles in a crate in the cellar right under the Breezaire at about 55 degrees. The ports seem to develop nicely and the 55 degree temp is just right for these hot nights. So I am keeping 2-3 bottles open and sampling them over a few weeks and it is quite refreshing.

No need to open the rare VP in this nasty drought of a summer and no need to feel like it must be consumed at a certain rate so that it does not deteriorate and goes to waste.
Tonight the Graham's 95 Malvedos, opened 2+ weeks ago is very, very nice. Lots of fruit, mint and not hot at all. Very mellow. Nice finish.
I still can't wait for a wintry blast in about 4 months and opening a 70 Taylor but until then....

I understand the heat, we've been having record setting temps here recently. It has also been really humid, I feel like I am in Florida. Normally the summer I don't stop drinking port, but the last couple of weeks I have slowed way down and been grabbing for a cold beer instead .

Leaving several bottles open is a great idea. Please, let us know how they change over that time and when you think they started to lose their luster.

Andy, the whole point of having this stash and coming back from time to time is its lack of structure and analysis.
I can say that there is little fall off of bouquet, fruit and flavor and finish over time. I attribute that to the fact that they are kept in the 55 degree temp. I have in the past stored open ports at room temp or 70+ degrees. The 15-20 degree cooler temp seems to be the difference.

Richard,

I see no issue with keeping remainders of the bottle in the fridge. But it would be a good idea to pour a glass and let it warm up a bit while you put the smaller bottle back in the fridge for another time.

I drink more Sauternes in the summer than during the winter as a sipper. But also drink some chilled Tawny Port too, not to mention an occasional VP. There is nothing as tasty as a great chilled wo year old Tawny on a warm afternoon or early evening.

Roy, I don't put it in the fridge which would be what 40 degrees or so. It is in my cellar at around 55-58. I like to have almost all of my wines start at this temp, including the whites.