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Prefered temperature of port?
Posted: Sat Sep 01, 2007 2:41 pm
by xxxMonique Heinemans
Maybe the question has been asked before, but at what temperature do you like to drink your port?
Personally I prefer to drink them "sligtly chilled", direct from my cellar, but maybe that's not common, because when I order a port (or a red wine) in a restaurant most of the time they are a bit "to hot" imo.
Best, Monique.
Posted: Sat Sep 01, 2007 3:28 pm
by Al B.
Monique
I absolutely agree with you. I prefer my port and my red wine at cellar temperature. I even find that on hot days I like to keep my decanters in a fridge set to run at 8C. I pour a glass and let it warm up a little before drinking.
Alex
Posted: Mon Sep 03, 2007 1:02 am
by Roy Hersh
There is nothing worse than warm Port, except Port that is hot.
I like mine slightly cooler than room temperature say 65 degrees, but not cellar cool (55 degrees). YMMV.
Posted: Sat Sep 29, 2007 6:02 pm
by Mark DaSilva
I prefer them slightly chilled. As in bottles sitting on top of ice, not buried in it.
Goes down nicely.
Posted: Mon Oct 01, 2007 6:04 am
by Moses Botbol
Roy Hersh wrote:
I like mine slightly cooler than room temperature say 65 degrees, but not cellar cool (55 degrees). YMMV.
Exactly what I would say, but even a few degrees cooler too.
Posted: Sat Oct 06, 2007 5:03 pm
by Mark DaSilva
We store our port at 56 degrees. At that temperature, the port is wonderful.
Posted: Sun Oct 07, 2007 12:35 pm
by Todd Pettinger
I am going to have to take another couple of temperature readings of my basement where the Port is stored currently. 56F (13C) seems to be a bit colder than I think I have, although I don't have a clue at the moment - I might be surprised. It's entirely concrete and down at least 8 feet into the ground, so I imagine it will be pretty decent, even in the summer.
I meant to take a series of readings in it over the course of a year, I am going to have to get a thermometer to place down there to do just that... I suspect that there will be a few degrees of difference between winter and summer months, but not very much fluctuation daily. (Here's hoping
:?)
As far as serving temperature - I do also prefer a slight chill on my Tawnies and Colheitas, some LBVs whereas I think I prefer my VP closer to room temperature, but not quite up to room temp.
Todd
Posted: Mon Oct 08, 2007 6:08 am
by Andy Velebil
VP's, LBV's, and ruby's: I prefer just above cellar temp.
Tawny's: slightly chilled the majority of the time, but on really hot days a nice 10 year that is well chilled is quite refreshing.
Posted: Thu Oct 11, 2007 10:48 pm
by Jay Powers
60-65 degrees F for me, which is coincidentially the temperature of a Pacifica CA cellar!
Jay