For The Love Of Port

I opened up a bottle of Quarles Harris ruby port today. I noticed that it was rather bubbly as I poured. It eventually subsided and the resulting product tasted just fine. I have never seen this in any of the ports I have had this far and I was wondering if this is unusual for ports or if it happens once in a while.
I should also mention this was one of the best ports I have tried. Their 2009 vintage was fantastic as well and the price is hard to beat.

Sounds like the possibility of a secondary fermentation in that bottle. I've only experienced that with a couple of Vintage Port cask samples over the years. However, never with a Ruby Port like that.

Was it shaken up prior to pouring? I've noticed if you pour too fast or it gets rocked around (as in driving) it can cause a slight foaming up for a few seconds after being poured. Generally nothing to worry about.

Secondary fermentation in Port, a fortified wine, is very rare. You would have to have some specific strains of yeast that can withstand the added high-alcohol brandy. The adding of brandy is what stops the fermentation so to start again means something went really wrong or was done on purpose. The later I don't see happening. I cannot see S.F. happening in a product such as the QH Ruby that is also heavily fined/filtered and most likely cold stabilized as well.

I have experienced it about a half dozen times overall. But it has always been with cask sample or just finished bottles of VP.

Marijke thought a recently opened 375 of Niepoort VP had some effervescence. I didn't note that, but couldn't argue it either.

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Roy Hersh wrote:I have experienced it about a half dozen times overall. But it has always been with cask sample or just finished bottles of VP.

But we are talking about a basic ruby here. One that is also heavily fined/filtered and most likely cold stabilized as well.


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