For The Love Of Port

I have a bottle of Warre's 1977 Vintage Porto (bottled 1979). Why is this called “Porto”, and not just Port , by the way? I am totally ignorant of port wines, let me add.
The once or twice I tried port, I found very quickly I did not like the taste whatsoever.
I realize that this bottle is supposedly worth a few bucks but what bothers me a bit is that upon close examination, I find that over the years (it was stored laying down) it seems to have possibly "leaked' a bit. I assume this from a slight discoloration on the label and a wrinkled odd appearance of the foil over the cork. If I take a very strong light and view through the bottle from behind, the wine level seems to be right at the point where the neck of the bottle meets the shoulder of the bottle. I assume it should be just a tiny bit higher?
Would this situation have harmed the wine or made it unsaleable do you think?

Hi Jerry,

The bottle you mention is a very nice bottle. Not cheap, but not expensive either. Typically can be found for right around $100 or less (USD). Yes, for a 1977 the fill level on a perfectly stored bottle should be "into the neck", about mid way between cork and the bottom of the neck. It sounds as if the bottle hasn't been stored in optimal conditions at some point in it's life,or all of it. Port is a bit sturdier than it's dry wine counterparts, but still can suffer damage. There is no way to fully know unless you open it and try it. With the fill level and seepage issue, I'd open it sooner rather than later. Also, if you were looking to sell it the conditions you mention lower the value quite a bit. Again, it would be best to just open it for yourself and/or friends you may have that like Port. Perfect bottles of these can be found rathe easily on the secondary market now for decent prices.

Jerry B wrote:Why is this called “Porto”, and not just Port , by the way?

Jerry,

Someone more knowledgeable may correct me, but I believe this is due to the way the protected name was registered in the US. For whatever reason, instead of properly registering "Port" as the protected name just like Bordeaux, Burgundy, Champagne, etc, were all registered, the name "Porto" was registered instead. Legislation is in progress that should eventually fix that, but for the time being you will see "Port" used on just about anything. If it says "Porto" then it is the real stuff (which can also be determined by looking for the Selo de Guarantia - a little paper slip that goes over the top of the bottle and sticks out of the bottom of the metal wrap that typically goes over the cork).