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OT again - Port (no storm)
"Sacha" wrote in message .uk... I'm not usually this pre-occupied with alcohol, I promise but does anyone know how to go about re-bottling and re-corking some old port? I'm sure I've read/heard this can be done but have no idea where to start. Answers by email, if preferred - this really is so OT but given the wide-ranging interests of the members of this group, I feel sure someone will know. TIA. -- Well I don't, sorry. But I bet someone will over at rec.crafts.winemaking |
OT again - Port (no storm)
I'm not usually this pre-occupied with alcohol, I promise but does anyone
know how to go about re-bottling and re-corking some old port? I'm sure I've read/heard this can be done but have no idea where to start. Answers by email, if preferred - this really is so OT but given the wide-ranging interests of the members of this group, I feel sure someone will know. TIA. -- Sacha www.hillhousenursery.co.uk South Devon (remove the weeds to email me) |
OT again - Port (no storm)
In article ,
Sacha wrote: I'm not usually this pre-occupied with alcohol, I promise but does anyone know how to go about re-bottling and re-corking some old port? I'm sure I've read/heard this can be done but have no idea where to start. Answers by email, if preferred - this really is so OT but given the wide-ranging interests of the members of this group, I feel sure someone will know. TIA. There really isn't anything to rebottling. Just pour the liquid into a clean, dry bottle, leaving any residue behind, soak the cork briefly in hot water and hammer it in with a small mallet or anything heavy. You should use a new cork - a corking machine (just a sort of funnel) makes things easier, but it is essential only for sparkling wines. If there is a lot of fine murk, pouring it through some cotton wool in a funnel is a good idea. This is a trick used for decanting wines that may have been shaken that I was taught many years ago by a really old-fashioned wine merchant. Regards, Nick Maclaren. |
OT again - Port (no storm)
The message k
from Sacha contains these words: I'm not usually this pre-occupied with alcohol, I promise but does anyone know how to go about re-bottling and re-corking some old port? I'm sure I've read/heard this can be done but have no idea where to start. Answers by email, if preferred - this really is so OT but given the wide-ranging interests of the members of this group, I feel sure someone will know. TIA. curious Why do you want to do it? /curious -- Rusty horrid dot squeak snailything zetnet point co full-stop uk http://www.users.zetnet.co.uk/hi-fi/ |
OT again - Port (no storm)
On 22/10/05 12:39, in article , "shazzbat"
wrote: "Sacha" wrote in message .uk... I'm not usually this pre-occupied with alcohol, I promise but does anyone know how to go about re-bottling and re-corking some old port? I'm sure I've read/heard this can be done but have no idea where to start. Answers by email, if preferred - this really is so OT but given the wide-ranging interests of the members of this group, I feel sure someone will know. TIA. -- Well I don't, sorry. But I bet someone will over at rec.crafts.winemaking Brilliant! Thank you. -- Sacha www.hillhousenursery.co.uk South Devon (remove the weeds to email me) |
OT again - Port (no storm)
On 22/10/05 12:51, in article , "Nick
Maclaren" wrote: In article , Sacha wrote: I'm not usually this pre-occupied with alcohol, I promise but does anyone know how to go about re-bottling and re-corking some old port? I'm sure I've read/heard this can be done but have no idea where to start. Answers by email, if preferred - this really is so OT but given the wide-ranging interests of the members of this group, I feel sure someone will know. TIA. There really isn't anything to rebottling. Just pour the liquid into a clean, dry bottle, leaving any residue behind, soak the cork briefly in hot water and hammer it in with a small mallet or anything heavy. You should use a new cork - a corking machine (just a sort of funnel) makes things easier, but it is essential only for sparkling wines. If there is a lot of fine murk, pouring it through some cotton wool in a funnel is a good idea. This is a trick used for decanting wines that may have been shaken that I was taught many years ago by a really old-fashioned wine merchant. Thank you, Nick. It's my son's port which 'went missing' and has just been re-discovered, lurking in a cupboard here. As it's his, I'd rather he did any funny business or found someone to do it for him. It's over 30 years old, so I think there should be quite some deposit. I've used those coffee filter papers for decanting wine and port before now - never thought of cotton wool, so thanks. -- Sacha www.hillhousenursery.co.uk South Devon (remove the weeds to email me) |
OT again - Port (no storm)
The message k
from Sacha contains these words: Thank you, Nick. It's my son's port which 'went missing' and has just been re-discovered, lurking in a cupboard here. As it's his, I'd rather he did any funny business or found someone to do it for him. It's over 30 years old, so I think there should be quite some deposit. I've used those coffee filter papers for decanting wine and port before now - never thought of cotton wool, so thanks. ARRRRRRRGGGGGGGGGGGGGHHHHHHHHHH! Sob! Never do that to a decent port! Stand it upright for a fortnight, then decant it, ever-so gently. If you can arange a light under the bottle, you can see if the sediment is moving, and if it is, when to stop pouring. *THEN* yu can use the cotton-wool treatment. -- Rusty horrid dot squeak snailything zetnet point co full-stop uk http://www.users.zetnet.co.uk/hi-fi/ |
OT again - Port (no storm)
The message k
from Sacha contains these words: curious Why do you want to do it? /curious As I've said to Nick, it's been found in a cupboard here and the corks on some bottles are looking very dodgy. In fact, two bottles of the dozen had lost so much of the port, either through leaking or evaporation that they had to be thrown away. Hmmm. They've been standing upright all this time? If so, go ahead with the cotton wool - I don't hold out much hope for any quality. Sorry. As the port was a christening present to my son from his now dead Godfather, he's quite keen not to lose any more of it. But the clincher is that it has to be sent to Jersey somehow and in its present state, I doubt it would all get there! Now, I may be wrong but I have the notion that you shouldn't re-cork old bottles but should decant into new bottles and re-cork those. If I'm wrong, I'll be very glad because it will be much easier simply to re-cork the present bottles. I think you'd better decant them all. Some may not be any good at all, so don't 'blend' any till you've tried it. Most off-licences do catering, and have stacks of empty bottles. You might get them to save corks for you too, and these (with tops - not wine-type corks) can be re-used if sterilised in boiling water. That swells the cork a bit too. From a winemaking shop/participating pharmacist, get a packet of shrink-wrap over-cork caps, and you can make a good job of it - keeps the air out. You shrink them by either upending the bottle and dunking them in hot water, or with a viciously hot hair-dryer. Bottles with corks should be stored on their sides, or the corks shrink... -- Rusty horrid dot squeak snailything zetnet point co full-stop uk http://www.users.zetnet.co.uk/hi-fi/ |
OT again - Port (no storm)
On 22/10/05 16:01, in article
, "Jaques d'Alltrades" wrote: The message k from Sacha contains these words: curious Why do you want to do it? /curious As I've said to Nick, it's been found in a cupboard here and the corks on some bottles are looking very dodgy. In fact, two bottles of the dozen had lost so much of the port, either through leaking or evaporation that they had to be thrown away. Hmmm. They've been standing upright all this time? If so, go ahead with the cotton wool - I don't hold out much hope for any quality. No, they haven't! I'm hurt - wounded even. You think I'd store wine upright?! ;-) I won't go into detail here but I can promise you that there is no question of that kind of higgerance in this family! No chance. In fact, that's why I'm asking the question. I know something has to be done about this and I want to know how to do it properly. snip -- Sacha www.hillhousenursery.co.uk South Devon (remove the weeds to email me) |
OT again - Port (no storm)
The message k
from Sacha contains these words: Hmmm. They've been standing upright all this time? If so, go ahead with the cotton wool - I don't hold out much hope for any quality. No, they haven't! I'm hurt - wounded even. You think I'd store wine upright?! ;-) I won't go into detail here but I can promise you that there is no question of that kind of higgerance in this family! No chance. In fact, that's why I'm asking the question. I know something has to be done about this and I want to know how to do it properly. Phew! They should be all right then, unless they've been stored in a *VERY* dry place. The corks ought to be OK. (Though I gather they aren't.) I'd put the whole story to urw, then. -- Rusty horrid dot squeak snailything zetnet point co full-stop uk http://www.users.zetnet.co.uk/hi-fi/ |
OT again - Port (no storm)
In article , Sacha
writes I'm not usually this pre-occupied with alcohol, I promise but does anyone know how to go about re-bottling and re-corking some old port? I'm sure I've read/heard this can be done but have no idea where to start. Answers by email, if preferred - this really is so OT but given the wide-ranging interests of the members of this group, I feel sure someone will know. TIA. Sacha, I have read all the replies to your query and all of it is good advice - one point however is that when you decant into new sterile bottles, you will have an air space, as the sediment will be poured off - you must fill up this air space with a comparable port. I went to Bouchard Pere et Fils at Beaune and I was shown their vintage Burgundy and observed them tasting and re-corking after decades of being laid down - they stressed that the air space has to be taken up with a comparable wine -- Judith Lea |
OT again - Port (no storm)
"Judith Lea" wrote in message ... In article , Sacha writes I went to Bouchard Pere et Fils at Beaune and I was shown their vintage Burgundy and observed them tasting and re-corking after decades of being laid down - they stressed that the air space has to be taken up with a comparable wine -- Judith Lea In the presence of a small airspace what is the time period before the wine goes 'off'? |
OT again - Port (no storm)
Sacha, I have read all the replies to your query and all of it is good advice - one point however is that when you decant into new sterile bottles, you will have an air space, as the sediment will be poured off - you must fill up this air space with a comparable port. I went to Bouchard Pere et Fils at Beaune and I was shown their vintage Burgundy and observed them tasting and re-corking after decades of being laid down - they stressed that the air space has to be taken up with a comparable wine -- Judith Lea If no comparable wine is available, decant into smaller bottles and drink the rest ;-)) Mike |
OT again - Port (no storm)
"Mike" wrote in message ... I went to Bouchard Pere et Fils at Beaune and I was shown their vintage Burgundy and observed them tasting and re-corking after decades of being laid down - they stressed that the air space has to be taken up with a comparable wine -- Judith Lea If no comparable wine is available, decant into smaller bottles and drink the rest ;-)) Mike that is what I call excellent advice...and...hopefully.....there is not a supply of 'comparable' wine available...H |
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