Yes, there were several things that bugged me too. The biggest one was the "dirt" comment for sediment. Aggravating and a real turn off when people read this who are being introduced to Port, possibly for the first time. Not only factually inaccurate, but offensive to use the word dirt, there. No reason for a 2nd bottle? Never with a steak? Yep, you guys caught the things that made me think what the heck.
The "Tino" typo should not be there, but maybe he's like me and has no real editor beyond himself. So I can easily overlook that one. It is the ONE thing I wish I had access to for newsletters and articles. Even triple takes prior to release do not catch all of my own mistakes. Yet, when editing other people's articles I am very precise.
Also agree with you Andy about the hangover comment. You'd think this guy is trying to promote Port and not turn people off before they even try it. I didn't want to slam the article before others had a chance to read it, but this is the type of shoddy journalism, that has given wine writer's, bloggers, journalists in general ... a bad name. Do your homework, edit your work as much as possible and if your mission is to promote something, be positive. If you are critiquing, well, that is totally a different perspective.
Now to answer Mike K's question about chilling Port. I like to serve my bottle-aged Ports at room temp or at most, a couple of degrees cooler ... say 65-68 degrees is optimal. But for wood-aged Ports, like Tawny / Colheita ... there is nothing wrong with chilling down these types of Ports. I have no issue with letting them start out that way and warming up in the glass. I typically prefer to bring them out of the cellar (55 degrees) and allow them to be served at that temp and then continue to reach room temperature. The room where I evaluate Ports is in a cool downstairs area, where temps are 10-15 degrees (F.) lower than my main floor at all times of the year.
I am sure others have varying opinions and that is a good question.