I opened a 1983 Fonseca VP today and decanted it to drink with dinner. Unfortunately, even with decanting, the wine is loaded with suspended sediment and the sediment is not clearing. I don't know what to do. Should I filter it somehow, or just drink it with the suspended sediment? I don't have much experience with older VP's. I am afraid that I am going to ruin this wine if I don't act quickly.
Thank You,
Sam
Urgent Help Needed!
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Derek T.
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Sam,
I hope this isn't too late. It sounds like you bottle needs some time to drop it's sediment back out. Has the bottle been transported recently? If it has been lying quietly right up to the point you opened it it sounds like a serious problem. But if it has been shaken about, it just has Bottle Shock and needs time to clear.
You could pour it through a fine metal filter, ideally with some unbleached chease cloth to catch the finer bits. Even doing this it is unlikely to be completely clear and bright as it should be.
Alternatively, pour it back into the bottle, re-cork it, and stick it upright in the fridge for a few days. Then decant it again and see how it looks.
Derek
I hope this isn't too late. It sounds like you bottle needs some time to drop it's sediment back out. Has the bottle been transported recently? If it has been lying quietly right up to the point you opened it it sounds like a serious problem. But if it has been shaken about, it just has Bottle Shock and needs time to clear.
You could pour it through a fine metal filter, ideally with some unbleached chease cloth to catch the finer bits. Even doing this it is unlikely to be completely clear and bright as it should be.
Alternatively, pour it back into the bottle, re-cork it, and stick it upright in the fridge for a few days. Then decant it again and see how it looks.
Derek
The key to catching the sediment alomst in solution is to double or quadruple layer the cheese cloth and then, even the very finest of sediment will be captured within. Good luck.
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
Derek and Roy,
Thank you for your replies. Yes, the bottle was recently transport and I didn't allow sufficient time for the sediment to settle. To recover I put a lid on the decanter and let the port set for about 24 hours. Then I slowly poured it back into the bottle through a double layer of cheese cloth set in a funnel. I took care to leave the thick sediment in the decanter, but I didn't lose much liquid. When I originally decanted the wine the sediment left in the bottom of the bottle was thick and inky. I have never seen that much sediment before, but I have had very few older VP's.
Thanks Again,
Sam
Thank you for your replies. Yes, the bottle was recently transport and I didn't allow sufficient time for the sediment to settle. To recover I put a lid on the decanter and let the port set for about 24 hours. Then I slowly poured it back into the bottle through a double layer of cheese cloth set in a funnel. I took care to leave the thick sediment in the decanter, but I didn't lose much liquid. When I originally decanted the wine the sediment left in the bottom of the bottle was thick and inky. I have never seen that much sediment before, but I have had very few older VP's.
Thanks Again,
Sam
This is very commonplace with older bottles of Port. 2+ ounces of sediment is pretty standard with bottles at least 20 years old.
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com