Vintage Port Decanting is a simple process and involves separating the wine from the crust by pouring it slowly and carefully into a decanter or another vessel leaving the sediment behind in the bottle. Ideally a bottle of Vintage Port should be stood upright for several hours before it is decanted so that any loose particles of sediment have time to settle to the bottom of the bottle. Some Vintage Ports have a white chalk mark painted on one side of the bottle. This indicates that the bottle has...
This lively author and broadcaster is well known for her ability to communicate a traditional subject in a digestible, modern manner. Weekly wine columnist for the Sunday Telegraph Stella magazine, wine editor of Delicious magazine and a regular on BBC1's Saturday Kitchen, Susy was awarded the prestigious Communicator of the Year award in 2004 by the International Wine & Spirits Competition. The Cambridge graduate started her career as a journalist at WINE Magazine and discovered more about...
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