For The Love Of Port

Today's the big tasting day for my friends and I've just uncorked Warre's 1980 VP. But I'm getting a bit nervous about the cork!

This is how the cork looked like initially:

I got rid of most of it by using wet towel. I don't think this is a problem (?).

But then I started to uncork it:



Finally it got it out, but the last part didn't want to at first (had to remove it manually):

The flaw on the side of the cork seems like it goes all the way through the cork. I'm no expert at sensing if the Port has errors. I've tasted it and it's very bitter. Doesn't appear to be hit by TCA. The color is red and lovely. It smells somewhat closed. Maybe I'm only able to tell after many hours of decanting?

I decanted the whole bottle through a coffee filter as I was worried about small pieces of cork that had escaped me and because I imagined that it may have thrown a fair amount of sediment. To my big surprise, little sediment came out - even though I had the bottle upside down at the end:

Maybe this is normal for a 1980 VP - I don't know.

This is the amount of sediment that I was able to force out of the bottle with water (and new filter is used):

This is merely "for the record".

As I'm having this toning, any feedback within the next couple of hours is much appreciated! I do have many examples of how it would smell had it been hit by TCA, so I guess I just have to smell for that during the next couple of hourse (until the guests arrive) ...

Morten

What was the fill level on the bottle? What is the colour of the port in the decanter? Were there any signs of leakage on the sello or around the capsule?

I don't know the Warre 1980 very well at all but I am astonished at how little sediment came out of the bottle and that would concern me also. However, this might be quite normal for this particular port.

The flaw in the cork is not necessarily a problem. I have known flawed corks which have done a perfect job with sealing and protecting the port inside the bottle, especially where there is a plastic or wax capsule. The critical thing will be whether the cork was able to prevent the port from leaking or from drawing air into the bottle. If you have an orange coloured port then I would assume this to be heavily oxidised (and quite possibly still very enjoyable - just not what a 1980 Warre should be like).

Don't worry too much about the dirt on the top of the cork. That is quite normal and a damp cloth to remove it is the right thing to use. Also don't worry about the fact that the cork split as you tried to remove it. I rarely manage to get corks out of bottles in one piece (which is where my reputation as a rebuilder of corks comes from) and this is quite normal. You might have more luck if you buy a corkscrew with a longer thread.

All you can do is to leave it in the decanter and taste it occasionally - and hope the bitterness goes. If it doesn't, I'm not too sure what the answer would be or what the cause of the bitterness might be. Sorry.

Alex

I've had the 1980 Warre's a few times now and it generally takes about 12+ hours to really start to show its best. However, the color has been quite dark still, with no signs of fading. So if its really pale (like a tawny) then I'd be a bit worried that it got too much air.

Alex is right about the cork, I've seen some ugly looking corks that have done a great job at sealing the bottle (despite what they looked liked). The ony real test is to look, smell, and taste it.

Can you post a pic of the color.

Thank you very much for you quick reply and thorough explanations, Al. I'm far more relaxed now

Al B. wrote:What was the fill level on the bottle? What is the colour of the port in the decanter? Were there any signs of leakage on the sello or around the capsule?

The bottle is black, or at least it's not possible to see through it so I don't remember. But I think the wine was into the neck, so that doesn't seem to be a problem if I remember correctly. The color of the port is dark red with no hints of orange. Luckily there were no leakage - only dirt. Phew.

Al B. wrote:You might have more luck if you buy a corkscrew with a longer thread.

I think it's long enough. Note to self: Remember to screw it all the way through the cork . I was trying to hit the point where it was almost through the cork, but not fully through -- which might cause the cork to crumble. But by doing so I might have created an even bigger problem

In this case though I'm not sure it would have made any difference since the part of the cork closest to the wine was soft -- perhaps too soft:

This is the remaining part of the cork that I had to manually remove after the main part of the cork was removed. It looks like the screw actually got through, although not necessarily in the first attempt!, and ripped it apart. I don't know. Need to practice on more older bottles 8-)

Al B. wrote:All you can do is to leave it in the decanter and taste it occasionally - and hope the bitterness goes.

The smell is is fine and some of the bitterness has dissapeared after 3-4 hours of being decanted. It looks like it will be ready and in perfect shape in a few hours when the tasting begins (7-9-13).

Thanks!

To prevent the cork from breaking, try using an Ah-So. On older bottles this is my prefered method of extracting the cork (when i don't use Port Tongs that is).

I'll try and find an Ah-so. Thanks Andy.

Don't fret if the cork crumbles a little as you will decant it through a filter either way. Obviously, getting the cork out perfect is everyone's first choice. Ah-so's work great, but ruin the cork and I have no luck with them. Tongs all the way for me. 1980 should be able to use a good corkscrew as you have and looked pretty successful.

I'd say if the port is dark and there is no must off smells in a still glass, most likely you are good to go.

Let it stand at room temperature and see if the bitterness disappears over time. Sounds like from Andy this wine can stand some real decanting time.

Phew. The wine was in fine condition. More on this later in the other thread about the tasting (I'm simply too hung over to write a decent description of yesterday's tasting).