Port Ponderings

I am thinking I would try make sure it was decanted into and stored in a bottle that was close in size to the remaining port to reduce air in the bottle using a good stopper. You might also use wine preservative (inert gas) to stop oxidation in the original container. You might also consider decanting into sample sized bottles. In that way you could taste from time to time without introducing more O2 into a larger bottle when opening. My experience with port is very limited (OK I have never had a bottle but am thinking along sherry lines) so these are just a couple of random thoughts.

That sounds lovely Ryan. Haven’t had any crusted port from memory but I do like port wine generally. Might look out for some given your description. Even though I’m not supposed to buying stuff this year! I can see it’s gonna be hard.

I think @Jonesz suggestion is probably very wise. Have fun drinking it though. Cheers.

@Jonesz - Thanks for the tips!

Unlike Sherry and Vermouth, I've never refrigerated open bottles of Port, nor used inert gas to help preserve them after opening, and my bottles tend to last two years or so with little to no change in flavour.

@YakLord - thanks! That's the way I'm going, more out of laziness than anything, but I might well pour the last 100 ml or so into a smaller bottle.