How should I serve fortified wine?
Serve fortified wine in a small glass, 3 to 4 oz, at a temperature that suits the style: chilled for fino and manzanilla sherry (45 to 50 degrees F), cool for tawny port and Madeira (55 to 60), and a little warmer for vintage port, oloroso and cream sherry (60 to 65). Refrigerate opened bottles.
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In this article
How do you serve fortified wine?
Match temperature to the style: lighter, drier wines are chilled, richer wines are served cooler than room temperature but not cold. Use a small glass, and pour modestly, because these wines are stronger than table wine.
Serving temperature by style
| Style | Serve at | Decant? |
|---|---|---|
| Fino and manzanilla sherry | 45 to 50 degrees F, chilled at least 30 minutes | No |
| Tawny port | 55 to 60 degrees F | No |
| Madeira | 55 to 60 degrees F | No |
| Vintage port | 60 to 65 degrees F | Yes, to remove sediment |
| Oloroso and cream sherry | 60 to 65 degrees F | No |
Other sources give slightly different numbers, so treat these as a starting point and adjust to taste.
Which glass?
A port glass or sherry copita holding about 3 to 4 oz works for all styles. The narrower shape concentrates aroma and keeps the alcohol from dominating, which a large red wine glass does not.
Serving order for a tasting
Go from driest to sweetest: fino or manzanilla first, then amontillado or tawny port, then cream sherry, vintage port or rich Madeira.
Storing opened bottles
- Re-cork tightly and keep the bottle upright in the refrigerator, even for styles you serve cooler than the fridge.
- One guide says opened bottles last about 3 to 4 weeks, but fino and manzanilla can lose their edge within 1 to 2 weeks, so drink those sooner.
- Smell and taste before pouring. Flat, vinegary or stale aromas mean it is past its best.
Common mistakes
- Serving fino warm; it tastes dull.
- Serving vintage port too cold, which mutes the fruit.
- Pouring a full wine-glass measure.
General guidance. Alcohol content varies by bottle (check the label).
People also ask
Should fortified wine be chilled?
Dry styles like fino and manzanilla should be chilled (45 to 50 degrees F). Tawny port and Madeira are served cool, and vintage port a little warmer.
How long does fortified wine last after opening?
One guide says 3 to 4 weeks refrigerated, but fino and manzanilla fade within 1 to 2 weeks.
What glass is best for port or sherry?
A small port glass or sherry copita of about 3 to 4 oz.
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