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Port is quite often served too warm ? 70 degrees and more. This makes the wine too volatile and difficult to taste. It should be served between 65 and 68 degrees Fahrenheit ? or 18°C.
Vintage port requires decanting. Before opening, the port should be stood upright for at least 24 hours up to a week (depending on the age of the port) to allow time for the sediment to settle on the bottom. Pulling the cork is the most difficult part of this process. The older the bottle, the harder it is. The old corks inevitably break up in the neck and fall inside. If this should happen, simply strain the wine when decanting. Usually the funnel (if you happen to be using one) has a wire screen just for this purpose. Otherwise, a piece of muslin or nylon will do the trick. Paper filters are not recommended as they can add flavors to the port that were not intended.
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