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Port Wines to be decanted

Decanting Vintage Port - vintage port, crusted port, late bottled vintage port that states Traditional or Unfiltered on the lable. These are the bottle matured ports that will develop a sediment or crust in the aging process.

No Need to Decant - tawny port, white port, ruby port or colheita ports. These port wines are cask aged and have been filtered prior to bottling.

How to Decant Vintage Port - stand the bottle upright for a few hours before decanting. Open the bottle carefully, being sure not to disturb the sediment that is now at the bottom. With a clean port decanter to hand pour steadily, in one continuous pour from the bottle to the decanter. A decanting funnel will make this easier. As soon as sediment appears stop pouring.

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Port & Cocktails

White Port can be mixed with ice, tonic and a sprig of mint in order to make a long, refreshing alternative to a G&T. Served chilled with roasted almonds or a bowl of olives it makes a fine aperitif.

Pink Port is new to the market and is best thought of as a light, rose port. A number of cocktails have been contrived using pink port as the main ingredient but a simple one you might try is pink port, ice and a few macerated strawberries. Served in a long glass on a hot day it makes a very drinkable port cocktail.

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