ThePortForum.com

of interest to note

http://thevintageportsite.com/view.php?id=14685

Dow's wine maker pins it at a very specific temperature range when enjoying port.

I would question the logistics involved with maintaining such temperature during any of our larger tastings.

What say you guys?

That's close to what I've always believed, though their recommendation is a little cooler than my preference. I've said for some time that VP is best served just under room temperature - right about 65 degrees Fahrenheit. It should be slightly cool, but not cold. They say 16-18 degrees C. I'd say 18-19.

I agree that Port is pretty closed at cellar temp. Though in the case of inexpensive whites served during the summer, that's just about perfect.

I also agree that serving Port too warm makes it feel heavy and flabby, but I've never thought that 68 degrees was too warm. That's the upper limit to me, but still an acceptable temperature. After all, that's pretty much the temperature of the Port in every glass near the end of a large tasting, and it seems fine then.

Glenn E. wrote:That's close to what I've always believed, though their recommendation is a little cooler than my preference. I've said for some time that VP is best served just under room temperature - right about 65 degrees Fahrenheit. It should be slightly cool, but not cold. They say 16-18 degrees C. I'd say 18-19.

I agree that Port is pretty closed at cellar temp. Though in the case of inexpensive whites served during the summer, that's just about perfect.

I also agree that serving Port too warm makes it feel heavy and flabby, but I've never thought that 68 degrees was too warm. That's the upper limit to me, but still an acceptable temperature. After all, that's pretty much the temperature of the Port in every glass near the end of a large tasting, and it seems fine then.

woudl you put an ice cube in to bring down the temp!

g-man wrote:

Glenn E. wrote:That's close to what I've always believed, though their recommendation is a little cooler than my preference. I've said for some time that VP is best served just under room temperature - right about 65 degrees Fahrenheit. It should be slightly cool, but not cold. They say 16-18 degrees C. I'd say 18-19.

I agree that Port is pretty closed at cellar temp. Though in the case of inexpensive whites served during the summer, that's just about perfect.

I also agree that serving Port too warm makes it feel heavy and flabby, but I've never thought that 68 degrees was too warm. That's the upper limit to me, but still an acceptable temperature. After all, that's pretty much the temperature of the Port in every glass near the end of a large tasting, and it seems fine then.

woudl you put an ice cube in to bring down the temp!

No. Dillution.

Pressed against the side of the glass? Possibly.

Glenn E. wrote:

g-man wrote:

Glenn E. wrote:That's close to what I've always believed, though their recommendation is a little cooler than my preference. I've said for some time that VP is best served just under room temperature - right about 65 degrees Fahrenheit. It should be slightly cool, but not cold. They say 16-18 degrees C. I'd say 18-19.

I agree that Port is pretty closed at cellar temp. Though in the case of inexpensive whites served during the summer, that's just about perfect.

I also agree that serving Port too warm makes it feel heavy and flabby, but I've never thought that 68 degrees was too warm. That's the upper limit to me, but still an acceptable temperature. After all, that's pretty much the temperature of the Port in every glass near the end of a large tasting, and it seems fine then.

woudl you put an ice cube in to bring down the temp!

No. Dillution.

Pressed against the side of the glass? Possibly.

+1, or when it's really neccesary, I have some 'icecubes' of plastic (no dilution) to cool down the port in the glass. These can easily be removed from the glass after a coulple of minutes and their task is done.

I did try one of the electronic single-bottle wine warmer/coolers a while back when I received it as a present. Unfortunately the damn thing was worse than useless; would take hours (literally) to move the temperature of the bottle by a degree or two and never reached the desired temperature. If others have had success with a similar device I would be interested to know which brand.

I was looking round to find a link for the one I have, but did not find it; in the meantime found the world's tackiest wine bottle stopper though, which I thought I should share. So bad, I might even buy one to give as a stupid gift at xmas...

PhilW wrote:I did try one of the electronic single-bottle wine warmer/coolers a while back when I received it as a present. Unfortunately the damn thing was worse than useless; would take hours (literally) to move the temperature of the bottle by a degree or two and never reached the desired temperature. If others have had success with a similar device I would be interested to know which brand.

I was looking round to find a link for the one I have, but did not find it; in the meantime found the world's tackiest wine bottle stopper though, which I thought I should share. So bad, I might even buy one to give as a stupid gift at xmas...

Yes, thanks Phil..
We have one of those wine coolers you keep in the freezer, a sleeve that fits over the bottle and chills it very quickly if it's slightly too warm. No idea where it was bought or what make it is, but it looks like this:

So would it be possible for tpf members to put the temperature to test?

does temperature matter what house being served?

Or can it be said in a blanket statement that "All port should be drunk @ XX"

All vintage surely. But there again I would suggest that a new vintage may require a different temperature to a venerable vintage. Worthy of a test or three perhaps?