Hy, I have a 1979 unopened bottle of Port.
Would it be any good to drink after all this time?
Long story short, it was left to my wife by her father, who sadly passed in 1994.
He was head butler at a large house in East Sussex.
My wife has 5 more bottles, 3 of Champagne, 1 of a White Burgundy, and this, the port, all still unopened, and still sitting there after all these years.
Just interested in the Port right now, as I like to mix a half bottle or so with the darker beers I make, Scottish exports, real ales, and stouts.
My wife knows that I add Port to my beers, and indeed has said that I should give this Port the send off it deserves after all these years.
It is also in honour of her father, who I never met, but wished I had of done.
Your thoughts would be appreciated, thank you in anticipation.
Correct Section for my question on Port.
Re: Correct Section for my question on Port.
Isn't port one of those drinks that improves with time (within reason obviously)? I bet the rich connoisseurs are buying 100 year old bottles for megabucks.
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themadhippy
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Re: Correct Section for my question on Port.
WHAT.Get down the supermarket and buy a nice piece of Stilton and a cheap bottle of port.use the cheap port in yer ale,once the brews done sit back and relax with the old port and Stilton,but do have a tea strainer to hand as old port often needs decanting.Just interested in the Port right now, as I like to mix a half bottle or so with the darker beers I make,
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Re: Correct Section for my question on Port.
Thé white Burgundy is definately undrinkable
"You're not drunk if you can lie on the floor without holding on." Dean Martin
1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Be who you are
Because those that mind don't matter
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1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Be who you are
Because those that mind don't matter
And those that matter don't mind
Re: Correct Section for my question on Port.
Thank you all very much for your comments.
The deed is done. Half of the bottle of Port went into a Scottish Export kit, along with a 1kg bag of dark muscovado sugar and some Fuggles hop pellets, as I like my bitters on the 'bitter' side (!) the other half went into a cleansed and sanitised Grouse bottle, ready for a Stout after this export is finished next week.
The wort, after being topped up with water and with all the ingredients added, was a dull red, courtesy of the Port I think, although I DID finish at around 10pm, so the light wasn't that good!
Today in the FV, there is a nice pancake, and the wort underneath appears to have gone to its more normal dullish brown colour.
I took loads of pictures of the whole process, (you guy's get the idea!) though I've to get a few more posts on here before posting the pics.
@IPA. Thank you for your comment. I am looking at the white burgundy right now, just to say that it is from a place called Grants of St Jamese's, in London? but originally from France?
I cannot see any date on the bottle, or the label, of which there are only two.(Two Labels!)
I don't know ANYthing about wine at all, suffice it to say that it will be from the same time frame as the Port and the Champagne, in the late '70's.
The deed is done. Half of the bottle of Port went into a Scottish Export kit, along with a 1kg bag of dark muscovado sugar and some Fuggles hop pellets, as I like my bitters on the 'bitter' side (!) the other half went into a cleansed and sanitised Grouse bottle, ready for a Stout after this export is finished next week.
The wort, after being topped up with water and with all the ingredients added, was a dull red, courtesy of the Port I think, although I DID finish at around 10pm, so the light wasn't that good!
Today in the FV, there is a nice pancake, and the wort underneath appears to have gone to its more normal dullish brown colour.
I took loads of pictures of the whole process, (you guy's get the idea!) though I've to get a few more posts on here before posting the pics.
@IPA. Thank you for your comment. I am looking at the white burgundy right now, just to say that it is from a place called Grants of St Jamese's, in London? but originally from France?
I cannot see any date on the bottle, or the label, of which there are only two.(Two Labels!)
I don't know ANYthing about wine at all, suffice it to say that it will be from the same time frame as the Port and the Champagne, in the late '70's.