Port, like other wine, should be stored in a cool but not cold, dark location (as light can damage the port), with a steady temperature (such as a cellar), lying the bottle on its side if the bottle has a cork, or standing up if stoppered. With the exception of white port, which can be served chilled, port should be served at between 15 to 20 degrees Celsius. Tawny port may also be served slightly cooler.

Once opened, port wines must be consumed within a short period of time.[clarification needed] Those with stoppers can be kept for a couple of months in a dark place, but if it has a cork it must be consumed sooner. Typically, the older the vintage, the quicker it must be consumed.

Port wines that are unfiltered (Such as Vintage ports, Crusted and some LBVs), form a sediment (or crust) in the bottle and require decanting. This process also allows the port to breathe; however, how long before serving is dependent on the age of the port (particularly in the case of Vintage ports, which, once decanted are recommended to be consumed within 3–4 days)

I'd go for Tawny every time. Taylors 10 yr old or 20 yr old depending on your budget.

Yu-u-um

I also notice you wrote a decent tasting note for M&S 10yo Tawny. That worth a go? I had a look at the bottle when I was out at lunch but then thought to hold off until asking for the gang's advice

Port ....is that like sherry ?