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Question for you Brom

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mvwine

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In Reply to: Re: Graham's Malvedos 1995 vintage Porto posted by Brom on June 23, 2004 at 14:30:01:

since you seem knowledgable about Port and it's storage -
I inherited some 1989 Delaforce (Tawny and Ruby) from my father in law. I have had it stored in my wine cellar (57 degrees). However, prior to my acquiring them, the bottles apent a summer in a garage here in Oklahoma - temperatures probably neared 100F. What kind of probable damage did this do? I'd like to keep them another 5 years or so, if they wren't too badly affected.
Thanks,
Michael

In Vino Veritas

Follow Ups:

Re: I check and I check - Brom 09:00:54 08/19/04 (1)
Every other day for a month - no new posts. I stop checking - BANG- here you are.
You say "bottles" - that's the good news. You have a definitive answer to your question in your possession. Pull a cork.
A summer stored at temperatures near 100F could easily have ruined this wine. Porto due to its alcohol content is sturdier than table wine, but conditions as this could have cooked it.
Before you pull the cork, inspect all your bottles. Look for protruding corks, even a millimeter. If the capsules are 'wax', see if they are cracked. Look for trails of seeped wine on the neck or labels of the bottle. All are indications that the wine cooked, expanded with the heat.
Now that I have said all that, I admit I just now remember you said "tawny and ruby". Whole different animal. These wines are vintage dated? Very unusual for tawny or ruby ports.
Tawny and ruby ports are bottled for immediate drinking. They are not "constructed", that is to say vinified, in such a way as to require or benefit from additional aging. IMO opinion, these wines would be in worse condition today than in 1989, whether or not they went the the OKLA summer or not.
Here's what you do:
Buy a bottle of Delaforce 10 year old tawny. It'll cost you $20. Pull the cork. Now you can find out what this wine should look, smell and taste like.
Now pull a cork of one of your stored bottles. Look for unpleasant smells or smells of cooking sherry. Look for a lot of sediment (tawny or ruby portos should show no sediment) I would not be surprised if these wines were shot.
If the wines are good now, drink them up. No need to hold them 5 years; only chancing them going bad.
- Thanks! and OOPS! - mvwine 12:59:22 08/21/04 (0)
  OK, to clarify
  The 1989 is an LBV.
  The other is a "reserve tawny" no vintage. (That's what I get for not having the bottles handy when I post).
  No leakage or unsusual ullage AFAIK.
  But I think you're advice to drink is good - it's my birthday so what the hell?
  Thanks again.
  Michael
  
  In Vino Veritas

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