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OT again - Port (no storm)
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| 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)
| |
| shazzbat 2005-10-22, 9:21 am |
|
"Sacha" <sacha@gardenweedws506.fsnet.co.uk> wrote in message
news:BF7FE3EC.21AA4%sacha@gardenweedws506.fsnet.co.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
| |
| Nick Maclaren 2005-10-22, 9:21 am |
| In article <BF7FE3EC.21AA4%sacha@gardenweedws506.fsnet.co.uk>,
Sacha <sacha@gardenweedws506.fsnet.co.uk> 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.
| |
| Sacha 2005-10-22, 11:21 am |
| On 22/10/05 12:39, in article djd8lf$m0k$1@news6.svr.pol.co.uk, "shazzbat"
<shazzbat@spamlessness.co.uk> wrote:
>
> "Sacha" <sacha@gardenweedws506.fsnet.co.uk> wrote in message
> news:BF7FE3EC.21AA4%sacha@gardenweedws506.fsnet.co.uk...
> TIA.
>
> Well I don't, sorry. But I bet someone will over at rec.crafts.winemaking
>
Brilliant! Thank you.
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)
| |
| Jaques d'Alltrades 2005-10-22, 11:21 am |
| The message <BF7FE3EC.21AA4%sacha@gardenweedws506.fsnet.co.uk>
from Sacha <sacha@gardenweedws506.fsnet.co.uk> contains these words:
> I'm not usually this pre-occupied with alcohol, I promise but does anyone
> know how to go about re-bottling and re-corking some old port? I'm sure
> I've read/heard this can be done but have no idea where to start. Answers
> by email, if preferred - this really is so OT but given the wide-ranging
> interests of the members of this group, I feel sure someone will know. TIA.
<curious>
Why do you want to do it?
</curious>
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
| |
| Sacha 2005-10-22, 11:21 am |
| On 22/10/05 12:51, in article djd94b$ul$1@gemini.csx.cam.ac.uk, "Nick
Maclaren" <nmm1@cus.cam.ac.uk> wrote:
> In article <BF7FE3EC.21AA4%sacha@gardenweedws506.fsnet.co.uk>,
> Sacha <sacha@gardenweedws506.fsnet.co.uk> wrote:
>
> 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)
| |
| Sacha 2005-10-22, 11:21 am |
| On 22/10/05 13:46, in article
3130303032303038435A42A641@foobar.zetnet.co.ok, "Jaques d'Alltrades"
<rusty.hinge@foobar.zetnet.co.ok> wrote:
> The message <BF7FE3EC.21AA4%sacha@gardenweedws506.fsnet.co.uk>
> from Sacha <sacha@gardenweedws506.fsnet.co.uk> 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. 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.
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)
| |
| Jaques d'Alltrades 2005-10-22, 1:21 pm |
| The message <BF7FFF66.21AC9%sacha@gardenweedws506.fsnet.co.uk>
from Sacha <sacha@gardenweedws506.fsnet.co.uk> 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/
| |
| Jaques d'Alltrades 2005-10-22, 1:21 pm |
| The message <BF800157.21AD3%sacha@gardenweedws506.fsnet.co.uk>
from Sacha <sacha@gardenweedws506.fsnet.co.uk> contains these words:
[color=darkred]
> 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/
| |
|
| On 22/10/05 16:01, in article
3130303032303038435A626D70@foobar.zetnet.co.ok, "Jaques d'Alltrades"
<rusty.hinge@foobar.zetnet.co.ok> wrote:
> The message <BF800157.21AD3%sacha@gardenweedws506.fsnet.co.uk>
> from Sacha <sacha@gardenweedws506.fsnet.co.uk> 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.
<snip>
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)
| |
| Jaques d'Alltrades 2005-10-22, 8:21 pm |
| The message <BF8078EB.21C68%sacha@gardenweedws506.fsnet.co.uk>
from Sacha <sacha@gardenweedws506.fsnet.co.uk> contains these words:
[color=darkred]
> 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/
| |
| Judith Lea 2005-10-27, 7:21 am |
| In article <BF7FE3EC.21AA4%sacha@gardenweedws506.fsnet.co.uk>, Sacha
<sacha@gardenweedws506.fsnet.co.uk> 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
| |
| middleton.walker 2005-10-27, 7:21 am |
|
"Judith Lea" <splleap@nanime.demon.co.uk> wrote in message
news:oklcfJAVEKYDFwQq@nanime.demon.co.uk...
> In article <BF7FE3EC.21AA4%sacha@gardenweedws506.fsnet.co.uk>, Sacha
> <sacha@gardenweedws506.fsnet.co.uk> writes
> 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'?
| |
|
| >
> 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
| |
| middleton.walker 2005-10-27, 9:21 am |
|
"Mike" <not@here.thank.you> wrote in message
news:djqcp6$mjc$1@nwrdmz03.dmz.ncs.ea.ibs-infra.bt.com...
>
> If no comparable wine is available, decant into smaller bottles and drink
> the rest ;-))
>
> Mike
>
that is what I call excellent advice...and...hopefully.....there is not a
supply of 'comparable' wine available...H
>
| |
|
|
"middleton.walker" <middleton.walker@comcast.net> wrote in message
news:lPydnS7soNdQIf3eRVn-iA@comcast.com...
>
> "Mike" <not@here.thank.you> wrote in message
> news:djqcp6$mjc$1@nwrdmz03.dmz.ncs.ea.ibs-infra.bt.com...
being[color=darkred]
drink[color=darkred]
> that is what I call excellent advice...and...hopefully.....there is not a
> supply of 'comparable' wine available...H
>
>
My advice is always excellent.
Mike
| |
| middleton.walker 2005-10-27, 9:21 am |
|
"Mike" <not@here.thank.you> wrote in message
news:djqfaj$sfu$1@nwrdmz03.dmz.ncs.ea.ibs-infra.bt.com...
>
> "middleton.walker" <middleton.walker@comcast.net> wrote in message
> news:lPydnS7soNdQIf3eRVn-iA@comcast.com...
> being
> drink
>
> My advice is always excellent.
>
> Mike
Unlike some others, whose names I will not mention, I agree
>
>
| |
| Sacha 2005-10-27, 11:21 am |
| On 27/10/05 10:42 am, in article oklcfJAVEKYDFwQq@nanime.demon.co.uk,
"Judith Lea" <splleap@nanime.demon.co.uk> wrote:
> In article <BF7FE3EC.21AA4%sacha@gardenweedws506.fsnet.co.uk>, Sacha
> <sacha@gardenweedws506.fsnet.co.uk> writes
>
> 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
Thanks, Judith. This is just the kind of information I hoped to receive to
flesh out that sent already by others. Thanks to all those who have replied
so helpfully.
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)
| |
|
|
"Sacha" <sacha@gardenweedws506.fsnet.co.uk> wrote in message
news:BF869745.2206B%sacha@gardenweedws506.fsnet.co.uk...
> On 27/10/05 10:42 am, in article oklcfJAVEKYDFwQq@nanime.demon.co.uk,
> "Judith Lea" <splleap@nanime.demon.co.uk> wrote:
>
anyone[color=darkred]
sure[color=darkred]
Answers[color=darkred]
wide-ranging[color=darkred]
TIA.[color=darkred]
>
> Thanks, Judith. This is just the kind of information I hoped to receive
to
> flesh out that sent already by others. Thanks to all those who have
replied
> so helpfully.
> --
> Sacha
> www.hillhousenursery.co.uk
> South Devon
> (remove the weeds to email me)
>
no doubt speaking for the others as well, our pleasure :-))
| |
| martin 2005-10-27, 11:21 am |
| On Thu, 27 Oct 2005 10:42:45 +0100, Judith Lea
<splleap@nanime.demon.co.uk> wrote:
>In article <BF7FE3EC.21AA4%sacha@gardenweedws506.fsnet.co.uk>, Sacha
><sacha@gardenweedws506.fsnet.co.uk> writes
>
>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
What do you do with the last bottle? Down it in one?
--
Martin
| |
| Jaques d'Alltrades 2005-10-27, 12:21 pm |
| The message <djqls3$nh3$1@nwrdmz01.dmz.ncs.ea.ibs-infra.bt.com>
from "Mike" <not@here.thank.you> contains these words:
/snip/
> to
> replied
[color=darkred]
> no doubt speaking for the others as well, our pleasure :-))
Indeed, heartily seconded.
--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
| |
| Judith Lea 2005-10-27, 1:21 pm |
| In article <q7o1m1tvrfb43u3tb730g4ru45ejpa03b0@4ax.com>, martin
<me@privacy.net> writes
>What do you do with the last bottle? Down it in one?
Actually, there is never a last bottle as a comparable wine/port does
not mean one of the same age - simply that an appellation controlle of
the same type is used, this can be a wine of quite recent vintage - it
does not need to be old.
--
Judith Lea
| |
| Judith Lea 2005-10-27, 1:21 pm |
| In article <lqmdnQbacKE0P_3eRVn-ig@comcast.com>, middleton.walker
<middleton.walker@comcast.net> writes
>In the presence of a small airspace what is the time period before the wine
>goes 'off'?
Actually it can end up as a not so small airspace - after straining off
the lees and tasting the wine to ensure it is not off, that airspace
could be significant - although I have no idea how long it would take
for the wine to go off.
I know that when professional recorking is done that it is done in the
cellar/cave where it is stored so that the temperature/ambience does not
change whilst the cork is removed.
I have some 40 year old Burgundy that I was intending to recork,
however, I think at our age we should enjoy it so when my husband
returns from France next week, I shall celebrate his return by opening a
bottle just for him - not me; as I only drink white wine or bubbly!
Now, if some lovely urg reader can give me the name of a supplier of
Jackson Estate Sauvignon Blanc, I will be their friend for life.
--
Judith Lea
| |
| middleton.walker 2005-10-27, 1:21 pm |
|
"Judith Lea" <lea1@nanime.demon.co.uk> wrote in message
news:+xNJaHB0BPYDFwiK@nanime.demon.co.uk...
> In article <lqmdnQbacKE0P_3eRVn-ig@comcast.com>, middleton.walker
> <middleton.walker@comcast.net> writes
>
> Actually it can end up as a not so small airspace - after straining off
> the lees and tasting the wine to ensure it is not off, that airspace
> could be significant - although I have no idea how long it would take
> for the wine to go off.
>
> I know that when professional recorking is done that it is done in the
> cellar/cave where it is stored so that the temperature/ambience does not
> change whilst the cork is removed.
>
> I have some 40 year old Burgundy that I was intending to recork,
> however, I think at our age we should enjoy it so when my husband
> returns from France next week, I shall celebrate his return by opening a
> bottle just for him - not me; as I only drink white wine or bubbly!
> Now, if some lovely urg reader can give me the name of a supplier of
> Jackson Estate Sauvignon Blanc, I will be their friend for life.
>
> --
> Judith Lea
Thanks for the response....H
| |
|
|
"Jaques d'Alltrades" <rusty.hinge@foobar.zetnet.co.ok> wrote in message
news:31303030323030384360FB8921@foobar.zetnet.co.ok...
> The message <djqls3$nh3$1@nwrdmz01.dmz.ncs.ea.ibs-infra.bt.com>
> from "Mike" <not@here.thank.you> contains these words:
>
> /snip/
>
receive[color=darkred]
>
>
> Indeed, heartily seconded.
>
Seeds sown on stoney ground :-((
| |
|
| On 27/10/05 4:21 pm, in article +xNJaHB0BPYDFwiK@nanime.demon.co.uk, "Judith
Lea" <lea1@nanime.demon.co.uk> wrote:
<snip>
> Now, if some lovely urg reader can give me the name of a supplier of
> Jackson Estate Sauvignon Blanc, I will be their friend for life.
Cambridge Wine Merchants, 32 Bridge Street, Cambridge. ;-))
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)
| |
| Judith Lea 2005-10-29, 6:21 am |
| In article <BF870E66.220F0%sacha@gardenweedws506.fsnet.co.uk>, Sacha
<sacha@gardenweedws506.fsnet.co.uk> writes
>
>Cambridge Wine Merchants, 32 Bridge Street, Cambridge. ;-))
But, Sacha, we are already friends for life!! Now we can be even
friendlier by sharing a bottle or two!! (hic)
--
Judith Lea
| |
|
| On 29/10/05 9:59, in article AtoGNmAinzYDFwlu@nanime.demon.co.uk, "Judith
Lea" <spllea@ppasnime.demon.co.uk> wrote:
> In article <BF870E66.220F0%sacha@gardenweedws506.fsnet.co.uk>, Sacha
> <sacha@gardenweedws506.fsnet.co.uk> writes
>
> But, Sacha, we are already friends for life!! Now we can be even
> friendlier by sharing a bottle or two!! (hic)
You read my mind...... ;-)
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)
| |
| Jennifer Sparkes 2005-10-30, 6:21 am |
| The message <BF870E66.220F0%sacha@gardenweedws506.fsnet.co.uk>
from Sacha <sacha@gardenweedws506.fsnet.co.uk> contains these words:
> On 27/10/05 4:21 pm, in article +xNJaHB0BPYDFwiK@nanime.demon.co.uk, "Judith
> Lea" <lea1@nanime.demon.co.uk> wrote:
> <snip>
[color=darkred]
> Cambridge Wine Merchants, 32 Bridge Street, Cambridge. ;-))
We buy ours from Waitrose - current vintage 2004.
Jennifer - in Bristol
| |
| Judith Lea 2005-10-31, 8:21 am |
| In article <313030303038353443649B9D88@zetnet.co.uk>, Jennifer Sparkes
<jsparkes@zetnet.co.uk> writes
>We buy ours from Waitrose - current vintage 2004.
>
>Jennifer - in Bristol
Thank you Jennifer, I will telephone Waitrose today.
--
Judith Lea
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