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I opened this Real Cia Velha 1985 though the cork had crumbled so it was difficult. After careful decanting quite a lot of sediment was identified though none escaped from the bottle.The problem then arose that the decanted port was densely hazed. After a couple of days it cleared somewhat to a cloudyTawny hue and I expect further fine sediment at the bottom of the decanter, though I cannot see it clearly through the cut crystal. The flavour seems quite good but the appearance is not nice. Does anyone recognise this kind of problem please?

Pete

Was the bottle shaken (for example, in transit) before being opened? RCV is not generally a particularly good name but that shouldn't mean that the port itself is cloudy; it would seem strange that it hasn't settled after two days, if it were simply a question of fine sediment falling out of the wine. This could also be a haze to do with excessive fluctuation in storage temperature: where was it stored before being opened? Was it somewhere very cold, perhaps, and then moved into the warmth of the house?

I have not had this particular port but there certainly are some that have a reputation for being hazy, there is a vintage of Cockburn (I forget which) which is referred to as 'Cockburn's cloudy'. I had a Feist port that was cloudy and remained so until I finished it a week later. I don't think it would do you any harm, but as you say it is not attractive. If it was simply a problem with decanting I would have thought that it would noticeably improve over a few hours and all have ended up at the bottom of the decanter after a few days.

And a very warm welcome to .

But Daniel (djewesbury) is likely to be right; storage.