For The Love Of Port

We had a brief discussion on the Portugal tour about why more restaurants don't offer VP's by the glass.

While there is certainly the bottle life considerations for VP once it's opened, someone threw out the ingenious idea of a restaurant either opening a VP at a customer's request and then circulating through the other patrons letting them know a 1994 Fonseca is available by the glass for the evening...or...just putting a VP on the menu, perhaps pairing it with a special appetizer or dessert, opening it, decanting it and serving it that particular evening.

I was curious if others had thoughts on how a restaurant could break the "Port barrier" and be able to economically offer VPs to their customers.

Just out of curosity (and because I wasn't at Vinlogia on the first night of the trip), how do they handle opening all the VPs that they offer by the glass?

Stewart

To my knowledge Vinologia only keeps one VP open at one time. For my taste, I know some will not agree, VP is getting spoiled so quickly by oxygen. This is the reason why they do not keep them by the glass. For someone who do not know VP, it is not a good experience, neither it is for the conoisseur who is expecting better stuff.

On the other hand tawnies can still be very drinkable even after a few days. It is much more easy to manage them, some bar even keep them open for months.