Glass of port

How to Open and Serve a Bottle of Vintage Port

Prior to opening the port should have been stored correctly at an even temperature to allow time for the sediment to settle on the bottom.

• You should carefully bring the bottle to the host in a cradle, without disturbing the sediment
  
• Present the bottle to the host, pointing out the year and house of the port as you would with any wine
  
• Vintage port generally requires decanting so you should ask the host if they would like you to do this for them
  
• You should ensure all your equipment is to hand, low candlestick, candle, matches and decanter
  
• Check the decanter is clean and set to one side
  
• Pulling the cork is the most difficult part of the decanting process as the older the bottle, the harder it is. The very old corks inevitably break up in the neck and fall inside
  
• If this should happen, you can simply strain the wine when decanting
  
• A funnel (if you happen to be using one) has a wire screen precisely for this purpose. Alternatively a piece of muslin will also work
  
• If you are both skilled and brave, you may wish to use the traditional Port tongs.
  
• The tongs should be heated until they are extremely hot
  
• They should then be placed around the neck (for 1 or 2 minutes) of the bottle directly below the cork but above the shoulders
  
• The tongs should then be removed and a cold wet towel applied to the same spot
• The extreme change in the temperature should break the glass cleanly, therefore removing the cork
• Decanting the port is not difficult. It just requires a steady hand and a good eye
• You should light your candle and with the bottle's shoulders over the candle flame (to illuminate the port in the bottle) you should slowly and evenly pour the wine into a decanter
  
• Once the sediment - looks like a wisp of smoke - begins to appear in the neck of the bottle, you should stop
  
• A small glass should be poured and the port checked for faults before presentation to the host
  
• The client and the sommelier together should agree that the port is in good condition before formally pouring
  
• The decanter should be put in front of the host who should then (traditionally) serve the guest to his right and then pass the decanter to the guest on his left. The port is then passed to the left all the way back to the host who will start the cycle again

Source: Academy of Food and Wine Service