Port/wine funnel

[lunaraine]

I decided to buy my husband and bottle of Warres 1980 vintage port. 'Simple', I thought. Ha! How wrong I was. Now I know I need decanter, beads, muslin and a funnel! What I can't figure out is, are wine funnels different? They seem to have extra exit holes to areate the wine, is that right for a vintage port? Or do I just need a funnel that flows straight through?

I really am a novice at this, so any help would be hugely appreciated.

Cheers muchly,
Lorien

[Buenchico]

You don't need a decanter if you're going to filter it.

Just use a funnel,a jug and a pop sock!

http://www.youtube.com/watch?v=Cxjsvj47wqY

[lunaraine]

Thanks :-) :-) but I only have a plastic measuring jug, not quite the same ;-)

Bizarrely though, your avatar is the Christmas card I brought my husband last year.

[sunny-dave]

Decant port through coffee filter paper - in a plastic funnel - into any large jug.

Pour carefully with a light beind the bottle - stop just before the 'crust' starts to come out.

Rinse port bottle thoroughly, finishing with very hot, clean water - return port to bottle via funnel & another coffee filter paper.

Job done - enjoy :)

[Old_Geezer]

Can't you just slop it into the glass and not have the last bit ?

It occurs to me this is akin to saying you must have a tea strainer if you brew tea in the pot.

[sunny-dave]

Unfortunately not - once the crust/sediment is disturbed you're stuffed. Takes days to settle again.

You need to get as much as possible (95% or so) out of the bottle in one continuous pour to miminise the 'crud in glass' possibilities.

[Old_Geezer]

Ah, ok. We need a "Best Port" thread then. Recommendations. And why there's a differnce between such things as reserved, lbv, ruby, tawny, old uncle tom cobbley, and all. So Warres is vintage ? Is it a good one ?

[Old_Geezer]

http://en.wikipedia.org/wiki/Port_wine

"Port wines that are unfiltered (such as vintage ports, crusted ports and some LBVs), form a sediment (or crust) in the bottle and require decanting. This process also allows the port to breathe; however, how long before serving is dependent on the age of the port (particularly in the case of vintage ports, which, once decanted, are recommended to be *** consumed within 3–4 days ***)."

Arrhhhh .... miniatures for me then ;-)

[Old_Geezer]

http://www.winelovers...com/port/decant.phtml
Darn it, Luna has me surfing for port info all morning now ! :-)

[lunaraine]

I am told this is a good vintage, although overlooked.

I have spent loads of time surfing on this subject, but much like the wine world, the port world thinks that if you have to ask the question, you don't deserve an answer.

[lunaraine]

That said, I have learnt mire about port than I ever thought it was possible to know when I don't really drink it!

Looking more and more like cheesecloth and a plastic funnel all the time. So much for pomp and ceremony :-)