Crusted port wine is simply a different version of a Ruby port and a less expensive alternative to a Vintage port. Crusted port gets its name because it is not filtered and from the natural sediment that is formed in the bottle during the aging process.
Instructions
1. Learn the beginnings of Crusted port, which begins as a Ruby port and is bright red in color with forward fruit flavors. Ruby port is stored in stainless steel vats for 2 years before bottling. Storing the port in vats minimizes oxidization.
2. Comprehend why the sediment forms. Crusted port is not filtered as other ports are. The sediment is generally composed of grape particles such as skins, stems and seeds.
3. Understand the aging process. Crusted port is aged for an additional two to three years in wood. It is then bottled and laid on its side for additional aging. The length of time the port spends in wood is dependent upon the port maker, but 2 years is generally the minimum.
4. Become familiar with the flavors of Crusted port. This port is full-bodied and dense with velvety undertones and ripe dark fruit flavors.
5. Know serve Crusted port. Stand the bottle upright 24 hours prior to serving and then decant. Standing the bottle upright will allow the sediment to settle to the bottom and decanting will prevent the sediment from reaching your glass.
Tags: Crusted port, Crusted port, Ruby port, aging process, bottle upright