I’m planning to open a 1970 Warre Porto Tercentenary Vintage on Monday or Tuesday. It’s a birth year birthday gift for a friend.
Any suggestions on how to prep and serve it? (A CT note from 2013 decanting for 9 hours.)
Any input appreciated. Thanks!
I would stand up for at least a week or more. 2 is better. Open and decant for 1-2 hours.
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Thanks, Dale. It’s been upright for a couple of months.
Any food suggestions?
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Hi Patrick, just yesterday I served a 1977 Fonseca Port for a party at the house. I opened it at 10am and double-decanted to remove the (unbelievable amount of) sediment. I just let it slow ox in the wine fridge but wish I had done at least a 4 hr decant. I was afraid to do it as I didn’t want it to fall apart but I feel like my method didn’t let nearly enough air into the port. it was still enjoyable but initially the alcohol was a bit too prevalent. That went away after a couple of hours of us drinking it.
no idea on pairing!
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Bacalhau
Are you seriously suggesting that the best pairing with a +50 yo VP is salted cod? 
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I had a Warre 1970 in June. Opened 8 h in advance, decanted for 4 h … worked great.
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No! Went to Porto just BC (Before Covid). Had a lot of good port (although nothing like a 50 yo VP), and if ordering a random meal, 50% of the time we’d get some form of Bacalhau, and 30% would be some mushy sausage stuff. My wife loved it…me, not so much.
Enjoy your port, and I would like to read of the pairing you do decide on.
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An assortment of cheeses and charcuterie, almonds, walnuts and some (not me) go with dried fruit.
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Use a Durand wine opener. Long decant. I’d serve it with the classic pairing of Stilton cheese.
Enjoy the history. I’ve had numerous 1970 vintage ports and they’ve all been great, though interestingly I’ve never had the Warre.
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The cork smelled like, and had the consistency of a fruitcake. My Westmark (Durand clone) was defeated.
Either you’re now confusing things or I have missed something big.
Guess you opened it already. How was it?
I always use a Durand, unless I’m in the mood to pull out the Port tongs.
Agree on cheese, but not Stilton. The most overrated pairing there is. Liver pate works nice as well.
Dinner is tonight (their actual birthday) in about an hour. We should be tasting the port by 8:30pm.
Ok, it’s a Durand clone for people who are too cheap to buy a Durand.
But to my understanding it’s just a normal Ah-so, nothing to do with a Durand clone. Unless they have a new model I am totally not aware of?
Yes you are right.
Thus ends the game of Confuse An Otto.
When opening old/rare bottles, the price of the Durand is worth it… though even their instructions tell you not to use it unless the bottle is at least 10 years old.
I disagree that Stilton is overrated - the salty cheese vs. sweet wine is a nice combo IMO. It’s the chocolate pairing that doesn’t work for me.
That said, whatever works for you, go for it… the nice thing is having a fine old bottle of port to begin with.
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