The Wine Society, at the start of the Portugal section in its October 1931 catalogue, wrote:Old Crusted Port should always be decanted a short time before being drunk, great care being taken not to disturb the crust, to pour slowly with a steady hand, and to avoid “ gurgling.”
Never warm a port before a fire, and always serve from a decanter.
Even in the finest and best bottle Ports there is always the risk of an occasional “slipped crust,” due to shaking up in transit. If this crust has properly hardened it will not cloud the wine, and in any case, if the above directions as to decanting are carefully followed, the wine should be perfectly clear and free from sediment. The best Vintages are 1896 (very fine), 1900, 1904, 1908 (excellent, fine quality), 1912, 1920, 1922, 1924, 1927.
The cellar temperature should be about 58° Fahrenheit.