Port wine can, of course, be purchased and enjoyed immediately. However, certain types of port wine are also very well-suited for aging over several years or even decades. They change in character and color over time. The young fruit and many tannins slowly transform into a more mature wine with a broader spectrum of flavor nuances – the so-called tertiary aromas such as leather, coffee, cocoa, or tobacco. The dark ruby color and the purple edge become lighter ruby, red, and reddish-brown with a light edge as the years go by.
Filtered or Unfiltered
It is especially the better types of ruby port that benefit from being stored in the cellar – more specifically, Vintage port and unfiltered LBV. These are often referred to as bottle-aged port, as opposed to barrel-aged. Tawny and Colheita and regular basic port wines are filtered. Therefore, they do not develop to the same extent when stored in the bottle, as it is mainly the sediment, which consists of remnants of yeast cells, skins, grapes, etc., that provides nourishment for the change. This does not mean they do not change character, because they do. But from the producer's point of view, they are ready to drink when they are sent to market, and apart from a short period where they need to settle, they are not intended to be aged for years.
Aging Time
How long do Vintage and LBV port wines benefit from aging? It depends on both the storage conditions and the vintage, as well as the producer, as there are differences in the style of each house. Wines from the great classic vintages – the most recent being the years 2000, 2003, 2007, and 2011 – generally last longer than wines from smaller vintages. For instance, wines from vintages like 1963, 1966, and 1970 are said to be at their peak right now. Wines from large producers often last longer than wines from smaller houses or quintas. Moreover, proper storage conditions significantly extend the lifespan. More about this below.
That there are differences is actually an advantage for the consumer. It provides greater opportunities to taste mature Vintage port – for example, from a smaller house or a Single Quinta in a lesser year – without having to invest a large amount of money in bottles from the big houses in the great vintages. When a Vintage port ages, it goes through several phases. The first years after bottling, it is still open with a lot of fruit and fresh berries in both scent and taste. But then it often enters a closed phase, where it 'rests,' only to open again after 10 or 20 years of aging.
Shelf Life After Opening
The ability to age also affects the cork used. Especially Vintage and LBV have long corks of the highest quality, whereas Tawny and Colheita often use so-called T-corks. A T-cork is not intended for long-term aging and is also easier to reinsert, as the barrel-aged port types last longer once opened. Especially Vintage, but also LBV, quickly lose their freshness when opened and should therefore be consumed within a few days. Tawny and Colheita, however, have been in contact with oxygen for many years in barrels, so they can last for several weeks or even months, as long as the cork is in place and they are stored in the fridge.
From: https://www.ivdp.pt/pt/vinhos/vinhos-do-porto/escolher-e-apreciar/:
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After the bottle is opened, its shelf life will depend on the port wine category and how it is stored. The suggested periods are merely guidelines [Henrik Oldenburg's guidance]: Vintage: |
1-2 days [young 6-10 years: approximately 1 week / mature +10 years: 1-2 days] |
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LBV: |
4-5 days [young: approximately 1 week, mature: 1-2 days] |
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Crusted: |
4-5 days |
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Ruby / Ruby Reserve: |
8-10 days |
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Standard White Port, depends on style: |
Modern (fresh and fruity): 8-10 days Traditional (barrel-aged): 15-20 days |
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Tawny / Tawny Reserve |
3-4 weeks |
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Tawny with age (10, 20, 30, +40 years): 1-4 months |
1-4 months (Younger Tawny's should be consumed earlier)
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White Port med alder (10, 20, 30, +40 års): |
1-4 months (Younger White Ports should be consumed earlier)
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Colheita: |
1-4 months (Younger Colheitas should be consumed earlier) [Young max. 15 years: 5-6 days / Mature +15 years: 1-2 months] |
Storage
As with wine, the same rules apply to the storage of port wine. The best option would obviously be a proper wine cellar or a wine fridge, but not everyone has the space or budget to invest in such solutions. Therefore, other places can also be used, as long as the following main guidelines are followed:
Port wine, like other wines, should be stored lying down to keep the cork moist and prevent it from drying out. This is clearly visible in a vintage port if it has been stored lying down, as the cork will be completely red or purple at the bottom. At the same time, sediment will collect at the bottom, which is why it is important to always stand the bottle up a day before decanting, so it can collect at the bottom of the bottle instead. This makes decanting easier. Barrel-aged port wine and basic types should be stored standing.
Port wine should be stored at a relatively constant temperature and preferably cool, around 12°C. If stored at warmer temperatures, they will evolve more quickly. The temperature can naturally fluctuate a bit depending on the season, but if it changes too rapidly or too much, it will affect the wine's shelf life and quality.
Port wine should be stored in the dark, as sunlight is directly harmful to all wine. Therefore, a cellar is ideal, but another dark room or the bottom of a wardrobe can also work. For this reason, most wines meant for aging are bottled in dark bottles, while Colheita and Tawny are sometimes found in clear bottles.
Storage depends on the type of cork. Stoppers are T-corks and should be consumed after being bottled.
From https://www.jyskvin.dk/vinviden/hvad-siger-vinproppen-om-vinen:
A long cork of good quality indicates that the producer is interested in taking good care of the wine in the bottle. Wines that can be stored for longer periods often have a long cork – cut from a single piece of cork to keep oxygen away from the wine.
Here’s the translation of the text into English:
Figure 8: The Barrel and Bottling Process for Port Wines
The barrel indicates that all types of port wine begin by aging in casks, after which the bottles indicate when each type is bottled. The glasses indicate when it is recommended that the wines are ready to drink. Source: www.drikportvin.dk.
From Winther Vin - Wine Storage:
Tannin-rich red wines, possibly aged in barrels, have the greatest storage potential. However, wine is an organic food product, which will eventually spoil and lose its strength and fruitiness. For more information on tannins and tannic acid, please refer to the glossary.
Many factors influence the storage potential of a wine, such as fruit acidity, tannins, structure, antioxidants, and the addition of sulfites in conventional and partially organic wines.
The amount of tannins in a wine significantly extends its storage potential, which reduces the need for the addition of sulfites in the wine.
Barrel aging in oak casks also contributes to extending the wine's life, and this applies not only to red and white wines but also to port wine.
Storage Potential of Wine
Many factors determine whether a wine can be stored effectively. However, the main factors include the wine's content of sugar, acid, water, and phenols. The less water the grapes contain when harvested, the greater the storage potential of the resulting wine. Water comes primarily from rainfall, which is why most winemakers watch for dark clouds around harvest time. Grape variety and yield per vine, in addition to climate, play a crucial role in determining the amount of water in the grapes.
Factors Affecting Wine's Lifespan:
- Grape variety
- Climate
- Yield
- Fermentation
- Barrel aging
- Filtration and clarification
To achieve maximum storage potential based on the above factors, the yield must be kept low, the climate must be dry, and a grape variety with a sufficiently thick skin must be used.
- Grape variety: The thicker the skin, the less water enters the grape.
- Climate: The warmer and drier the climate, the less water the grape will have.
- Yield: The lower the yield, the less water the grapes will contain.
Wine Production and Its Impact on Longevity:
The wine's production process is also very important for its longevity. The longer the skins are in contact with the must during fermentation, the more phenols are released into the must. Phenols have a preservative effect.
If the wine is aged in barrels, additional phenols are released, further extending the wine's life. The newer the barrels, the more phenols are released. Older barrels, therefore, have almost the same effect as steel tanks, which means no phenol release. This is important to remember, as many producers highlight that the wine is barrel-aged, but it hardly matters if the barrels are old and used.
Finally, most wines are clarified and filtered before being bottled. This process removes some of the phenols and can, therefore, shorten the wine’s lifespan.
Three Key Rules:
- Fermentation: The more contact the skin has with the must, the more phenols are released.
- Barrel aging: New barrels release more phenols.
- Filtration and clarification: Both processes remove phenols.
The storage potential is therefore a balance of grape variety, climate, yield, fermentation, barrel aging, and filtration.
A high phenol content, which includes tannic acid, is also a sign of a wine suitable for aging.
Tannic acid (or tannin) is a phenol. Tannin is felt on the gums, palate, and teeth, creating a dry sensation in the mouth or a feeling of the mouth tightening. This is also known as astringency. A similar sensation occurs if a tea bag is steeped for too long – the mouth tightens. Tannic acid comes from the grape skins, seeds, and stems. The amount of tannic acid depends on the extraction time, fermentation, and the use of oak barrels. Over time, tannic acid softens and is essential for a wine's aging potential. For more information on tannic acid, refer to the glossary.
