Ageing, storing and opening of fortified wines.
With most fortifieds, the storage and ageing capabilities will depend on the type of wine. The general rule is that the higher the sugar content, the longer it will last when open- and there is no need for refrigeration unless that is your preference! A wine fridge is not a necessity; a dark cupboard will do the job nicely if that is what you have. Please keep any wine that you are keeping long-term away from a heat source.
Here are some general rules based on our wines:
The 1982 Vintage Port in storage
Sweet dessert wines that aren’t fortified (e.g. botrytis Semillons, Late/ Autumn Harvest) – Semillon is an excellent variety for long-term ageing, expect to be able to put it away for up to 15 years. It will continue to develop intense honey flavours and turn a dark golden colour.
Refrigerate once open and drink within 10 days.
Ruby Port (4 years old)- Our Peter’s Ruby is the classic ruby port style- young, fresh and fruity with a vibrant colour. Ruby ports are perfect for ageing in your own oak barrel at home and will intensify over the years, and they can be blended to create a tawny.
This style does not age in the bottle, but will age 30+ years in a barrel. Once open, no refrigeration is necessary, drink within 12 months unless adding to a barrel. Store bottle upright.
Tawny Port (30 years old)- A richer port style with tawny brown colours, and ours has done all of its ageing in old brandy barrels.
This style does not age in the bottle. Once open, no refrigeration is necessary, drink within 3 years. Store upright.
Vintage port (3+)- A true vintage port is a rarity, and we had a gap of 36 years between vintages. Currently bright, intensely hot pink in colour, this is our only fortified that benefits from being put away for a while. Treat like a sweeter red wine now, but this port is meant to be aged in the bottle 30+ years until it becomes a deep gold colour.
Once open, no refrigeration is necessary and consume within 5 days. It will need to breathe after opening. Decanters are perfect for vintage ports.
Liqueur Verdelho (7 years) – A sweet, honey-like liqueur that has done all its ageing before being bottled. Once open, no refrigeration is necessary but is delicious served chilled.
This style does not age in the bottle. Consume within 2 years. Store upright.
Aged Solero Liqueurs (Muscat, Pedro Ximenes, Shiraz) – Our oldest richest range of liqueurs; intense and syrupy.
This style does not age in the bottle. Once open, no refrigeration is necessary, drink within 3 years.
Fortified wines should be stored upright in a dark place. All of these wines will keep for many years unopened .
The exception to storing upright is any old Vintage Ports that are under cork, these do need to lay down, but expect some leakage and possible mould growth under the cap. If you have a Vintage Port under screw cap or cork stopper, this can stand upright.
Fold a clean cloth into an aerator and strain sediment and cork pieces out.
If fortified wines are stored upright, the sediment will eventually form a solid crust on the bottom of the bottle that doesn’t distribute through the wine when poured. The sediment is more likely to move around when it is stuck to the side of the bottle after an extended period laying down; giving the wine a musty flavour and slightly gritty texture. A solid crust on the bottom is ideal.
If you have any fortified wines that have been laying down for a while, store them upright for 2-3 months before opening.
If you do have an old fortified wine and the sediment is still moving and won’t settle after storing upright, strain it through folded layers of clean Chux or cheesecloth 2-3 times. This will remove the fine particles. Let it settle for a while, and enjoy.
The cork may completely disintegrate when opening old wines that have been aged under cork. It’s easiest to push the cork into the bottle, and then strain as above to remove any cork fragments.
An old liqueur before being strained (left) and after (right). The wine is clearer and will have a smoother texture.
Finally, if you do pull out that old bottle of vintage port (or any wine) and find that there is mould under the cap, before opening give it a thorough wipe down with a damp cloth and vinegar to remove the mould and help prevent contamination of the wine. Consider opening it the day before you want to drink it to allow it to breathe, and also you’ll know whether the port is past its prime before serving to guests.
To avoid the cork mess, see how a sommelier opens a bottle of vintage port with port tongs:
If you have any questions regarding any of our wines, please contact us on 08 9296 4289 or email admin@taliwine.com.au .