Buy Port Wine Tongs
Click Here ---> https://ssurll.com/2tkXhG
The tongs are intended for use when the cork cannot be removed with a normal corkscrew, such as old corks that would break apart and crumble into the wine.[2] This is more common for high-alcohol fortified wines, such as port: the alcohol acts as a natural preservative, allowing the wine to be aged for decades. The tongs can be used for any type of bottle, but are generally uncommon.[3] Outside of Portugal, they are typically only found in very well-equipped, high-end establishments.[1]
Simply heat them for 1-2 minutes from a gas stove top, a fire, or a bbq and grip the neck of the bottle you wish to open from a point below the cork. After about 15 seconds release the tongs and place in a bowl of cold water. Apply a cloth soaked in cold water to the neck of the bottle for a few seconds and when you remove it the neck should separate cleanly.
A special tool for opening a bottle of wine. Since port wine in particular (hence the name) is often drunk at a very old age (50 years and more), there is a risk of the cork crumbling when opening. The specially shaped tongs are heated strongly in a flame, placed against the neck of the bottle and immediately cooled with a cold, damp cloth. The sudden change in temperature creates a clean break. This technique can of course also be used with other wine bottles. See also under Sabrieren (Champagne heads), Champagne tongs, Corkscrew and Wine enjoyment.
The cork in a very old bottle of Vintage Port can sometimes become soft and difficult to remove with a corkscrew. To avoid having to draw the cork, Port tongs are sometimes used to remove the top of the neck of the bottle. The tongs, whose pincers are designed to grip the neck of the bottle, are first heated to a very high temperature over a strong flame or in the embers of a fire. They are then clamped around the neck of the bottle for half a minute or so while they transmit their intense heat to the glass. As soon as the tongs are removed, a cold damp cloth is wrapped around the neck. The sharp change in temperature causes a clean break to occur in the glass and the top of the neck separates from the bottle, cork and all.
The port wine was excellent and I definitely decided to drink the other bottle from 1937 and not pass it on to my heirs. This not least because we are currently involved in an unappetizing inheritance dispute. It is always amazing how the prospect of unexpected wealth in decent and reasonable people awakens greed. It is attempted with clumsy manoeuvres to deprive the co-heirs of assets. Defenceless old people in their final years are brazenly pushed into actions that would have been unthinkable for them a few years earlier.
If you are anything like me, you love to open bottles of wine. There are many ways to open a bottle of wine and extract the sweet nectar that lies within. There are many options at your disposal: a corkscrew, an Ah-So, a Champagne Saber, a screw and hammer, and even a shoe to open up a wine bottle. My favorite, however, is the port tong.
What exactly are Port Tongs Port tongs are a pair of iron rods connected at a fulcrum; the end or tip of the tongs is circular to fit the neck of the bottle. Before you proceed, you will need a pair of port tongs (usually only obtainable through antique stores, European markets, or the interwebs), a red-hot fire, a bottle of port, an old rag, a glass of ice water, and a shaving brush. Bonus points if the shaving brush is made of beaver hair.
To begin, place the end of the tongs in the fire until it becomes red hot. While the tongs are heating up, remove the foil, wax, and tax strips completely from your bottle. Once the tongs are nice and toasty, remove them from the fire. With the bottle upright, squeeze the mouth of the tongs around the neck cautiously, and repeat this process again turning the bottle a 90 degree turn. Dip the beaver hair brush in the ice water and apply to the neck of the bottle. You will hear a crack or ping, the glass will break, and the fruits of your labor that are within the bottle will be released.
It involves taking heating tongs and literally cutting the bottle below the cork to take off the top of the neck. The method means the entire cork is removed without the risk of lots of cork sediment hitting the wine.
Portugal and Spain Tour packages are cost effective, pre-planned itineraries tailored to visitors wishing to see the best Portugal has to offer. Portugal tour packages optimize the cost of multiple services such as transfers, transportation, hotels, entry to events and in some cases include meals. Portugal package tours and itineraries are available for those who prefer to join a group tour or for those who would like to explore on their own with pre-booked hotels and rental car.
Most of the port wines are blended and aged in a large number of the wineries in Vila Nova de Gaia, a town located across the Douro river from Porto city, with some featuring English names, attesting to the British origins of their founders. One of these founders, Joseph Forrester, obtained the title of baron in 1855 for his efforts at modernizing the port trade. Croft was one of the first big shippers, followed by other English and Scottish firms, and much of the port trade is still in British control. The more well-known names include Graham, Cockburn, Warre, Taylor, Krohn, Niepoort, Dow and Churchill. Some of the Portuguese traditional wine estates, called quintas, are Ferreira and Quinta do Infantado.
The origins of modern-day Porto date back to 1820, when that particular harvest yielded a very sweet and rich wine. The reasons for its original sweetness lay in the exceptional ripeness of that vintage, which naturally allowed some of the grape sugars to remain. This rich and fortified Porto is now obtained by adding 20 percent brandy (aguardente) to the liquid volume to arrest fermentation, and to maintain about 10 percent of the residual sugar. Fermentation of the grapes occurs in large stainless steel tanks, and after fermentation is stopped the mixture is allowed to settle for a few months in large oak vats. The juice is then moved into 115-gallon oak casks (pipas) where it matures.
All ports, aside from vintage, are matured in oak casks. Once bottled, they are ready for drinking and, unless unfiltered, do not require decanting. The tawnies are lighter in taste and color than the rubies, but they are all blended from several wines.
The bottles of port wine should be stored on their side to prevent the cork from drying out. They should be kept under fairly constant temperature, between 55 and 60 degrees Fahrenheit, with humidity not below 50 percent.
Vintage port wine must always be decanted before drinking, due to its large amount of sediment. Decanting is done by simply leaving the bottle upright for a full day, and then pouring the contents slowly into a glass decanter, being careful not to dislodge the sediment at the bottom. When sediment begins to show on the bottleneck, stop and discard the rest.
Port wine tongs may be necessary to remove the cork in bottles more than 30 years old. To use these, heat the metal portion of the tongs until it becomes red hot, and then immediately grab the neck of the bottle with the tongs for a few seconds. After pouring cold water over the neck, the cork can be removed with one pull.
The rich, full-bodied types of port wine are usually drunk after a meal, but the lighter tawny and white varieties are highly appreciated as an apéritif. Nuts, melon, cheeses or even desserts are a good choice to accompany port. To best bring its aroma out, pour port into a 5-ounce stemmed glass with sides that slope inward, filling it half to two-thirds.
When too warm, port wine evaporates too quickly, which results in strong, alcoholic, and indistinguishable flavours. Meanwhile, chilling port at a low temperature slow the evaporation and prevents the aromatic compounds from releasing. Therefore, cold port lacks flavour.
Traditionally, a cheese course will be accompanied by port or it may instead be offered during dessert. Alternatively, port wine may be served between the two courses or even as a dessert substitute in some cases.
Indeed, tawny port is traditionally paired with Stilton cheese, which is regarded as the quintessential accompaniment. Nevertheless, it marries well with cheddar and Gloucester cheeses as well. Meanwhile, it can also be enjoyed with cured meat and charcuterie.
The traditional glassware for port usually consists of small 75 ml (3 Oz) or 120 (4 Oz) wine glasses. Although dessert wine glasses can be used instead, there is a supposedly official port glass shape and size.
When slowly pouring the port, you can use a funnel with a wire filter or nylon to prevent additional sediment falling in. However, avoid paper towels or coffee filters, which can affect the flavour. Simply stop pouring when you begin to see sediment appear at the neck. You can use a light to help you see it clearly.
As decanting port exposes it to significant levels of oxygen, it will naturally decrease its overall longevity. Therefore, it is recommended that you do this if you intend to finish the port within a short period of time.
Indeed, the decanted port can be returned to the cellar where the temperatures are cool. Yet, a refrigerator is colder, which will slow down oxidation even more. Meanwhile, making sure that it is kept in a dark place will reduce light exposure, which can help preserve it slightly longer.
Whichever approach you choose, ensure that you cover the decanter with a stopper to prevent it from becoming tainted with other smells. Similarly, remember to take the port wine out before enjoying it again so that it can heat up to the right serving temperature.
The anterior chamber angle and outflow defects in early-onset glaucoma are similar to those in primary congenital glaucoma (PCG), which represents another eye anterior anatomical defect and the most common form of glaucoma in infants.[22] Tanwar et al.[23] have found mutations in a PCG-related gene, CYP1B1, in SWS patients with early-onset glaucoma. Mandal and Chakrabarti determined that p. R390H homozygous mutations in CYP1B1 are also associated with severe ocular phenotypes in SWS patients. In our study, the under 4-year-old group showed a slight predominance of males (61.8%) in glaucoma, but the 4 to 18-year-old age group did not show this specific gender distribution. However, the same gender distribution has also been found in congenital glaucoma (male proportion was approximately 65%).[24] Unlike PCG, SWS has been demonstrated to be a somatic mutation disease,[25] but the similarities in the pathogenesis, gender distribution, and CYP1B1 mutations suggest a close relationship between PCG and early-onset glaucoma in SWS. 59ce067264
https://en.clicmexico.org/group/mysite-231-group/discussion/b2b0b58e-50a9-4c84-9edf-8ebcd4aa8eb9