In the absence of info on labels and my own ignorance, how long will these last aprés opening svp?

Taylor's TM Port

TTD Dry Oloroso

A week on the shelf, three in the fridge. Max.

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Yep, Im still here.

Thanks, good job that I asked.

I’ve read of people keeping port for months and you'd probably get several weeks out of it before it becomes totally unpalatable but Id aim to drink the reserve & LBV stuff in a week to enjoy it at its best.

If it was a vintage port, Id want to pay it all due respect and drink it over a weekend.

I remember, as a kid, my mother kept a bottle of Harveys Bristol Cream for several years, only having a glass or two at christmas. I think she still has it.

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Yep, Im still here.

Ttd (note use of caps) Oloroso should be fine in the fridge for several weeks. Not that it'd get the chance in this house.

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mel

Ach zo. I thought that port was akin to cognac etc. and that a few months to a couple of years or so was the norm. Sherry a couple or three months.
Now that's a wine fact...

Night. Have had enough of today, despite the friendly chat from the boys.

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mel

Having twice the alcohol content helps. Port does and will decay at room temp given enough time.

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Yep, Im still here.

Bedtime.

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Yep, Im still here.

Ba, I picked up a bottle of the Dry Oloroso last night.

You had the pleasure of opening it yet ? Think my one gets held until xmas

altho maybe I should sample and pick up some more at 25% off if its good.

Mine is still intact. Am waiting for the moon and tides to be right. As you suggest, that may well be Xmasish.

Sorry, I never finished the thread on this one. If fortified wines have had oxidative ageing, then they are not prone to oxidation once opened. If they've been aged without oxygen, ie in a bottle, or under flor, they are delicate little flowers and once they're open the oxygen starts to break them down.

So, starting with port:

Ruby - you shouldn't be drinking this, so don't worry about it
LBV - clue in the title, Late Bottled, so it's about halfway between vintage/tawny and so a couple of weeks. Having said that, we have regularly gone a long way over that.
Tawny - heavily oxidative ageing in barrels and so pretty O2 friendly. Months in the fridge.
Vintage - spent almost all its live in the bottle and will get a nasty fright when its opened, so drink it quickly. The older, the quicker. Anything more than 15/20 years old I'd try to drink in one sitting or a couple of days over.

Sherry:

Fino/Manzanilla - fresh from the fridge - open, pour, back in fridge, drink. I'd keep a bottle for a week max.
Amontillado - more oxygen during the ageing process, so a few weeks to a couple of months.
Oloroso - as long as you like, it's going nowhere. Seriously, months and months.
PX - I'm inclined to say ditto because of all that sugar, as well, but I don't really know. A bit of oxidation wouldn't show anyway because the caramel is so overpowering.
Palo Cortado - as Amontillado

Madeira:

Has been aged in such a way that it's difficult to spoil. However, if, like me, you have a bottle of Verdelho from the century before last, drink in one sitting (with friends, I suggest).

If you can't remember this. Brown = oxidised = unlikely to oxidise = sturdy

An underused word, sturdy.

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mel

Thank you Mel,

A realy excellent post. I've learnt a lot quickly.

For the Pedro X whats'it

I do have some experience from Andalucian ones. I found that the wine does deteriorate with time once opened, and will loose its brightness and honeyed flavour, with too much oxidation it goes a bit orange and cloudy, and is not the same drink at all. (as -Good Sauterne looses its beauty after too many days)

Pedro X, which can be very lovely, is best served fairly fresh and cool, but unlike good vintage and mature port, does not have to be consumed at one sitting - treat as you would fino, keep in fridge when open.

Stern - Stern is good - as with 2005 Nuit SG that is not ready

you have a bottle of Verdelho from the century before last

1850's or so - wow .
I have a Malmsey from the 60's - Joke by comparison, and an '83 Sercial buried in an old Royal Opporto box with some very tannic 2005 St. Em'n

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Duncan

It's just one bottle - an odd-shaped litre. I had two, but drank one with a large group of friends. Got it from Christies this time last year. They held a tasting of the wines a week or so before the auction so I bid on a case with my dad and a few of his friends. Ended up relatively cheap at about £40, but it's history and it was my favourite wine of the tasting. As fresh as a daisy and a taste that went on and on.

Not sure about stern. It makes me want to frown.

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mel

Exactly.

£40 is a bargain - and fresh as a daisy after more that 150 years - Amazing

Stern - Frown is what you will do, if you were tasting a tannic 2005 Nuits Saint George 1er in 2008, that is not ready until 2012 at the earliest

So you would say: This is stern, yet full and earthy when tasted 3rd December 08, but will handsomely reward those who................because this has the structure to evolve into..........
Semantics - yeah.

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Duncan