"Vintage Ports are best served slightly below room temperature: 60°F to 64°F. Too cool (e.g. straight from the cellar) and the wine will not release all its aromas and flavors, too warm (68°F or more) and it may appear unbalanced on the nose. If you are thinking of all the literary allusions to warming Port by the fire, remember that up until the mid-20th century or later, houses were not centrally heated and could be as cold or colder than modern cellar temperature recommendations."
How to Serve Port | Premium Port Wines, Inc.
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