Opening a bottle of vintage port requires a deft hand and special tools - port tongs and a decanter. The port tongs are heated over open flame or set in coals until red hot. They are then applied gently to the neck of the bottle below the cork and held there for 30-45 seconds. Then they are removed and an ice cube or ice cold water is applied to the neck of the bottle. A crack is heard and the top of the bottle with the cork intact is removed - no shards of glass occur with this method. Then the port is decanted, sometimes through linen stopping when sediment is observed. The sediment is featured in this photo with the bottle top and cork along side.
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