I was always under the impression that ports and madeiras were best served at room temperature, but we picked up a port that claimed to be “superb when served deeply chilled”, so now I’m confused. For the record, and maybe it’s just because it’s what I’m used to, when served chilled the port in question seemed way too sweet to me, whereas, at room temperature, it made me long for a smoking jacket and a fireplace, which is generally the state of mind I’m trying to reach when drinking dessert wines.
A putt that stops close enough to the cup to inspire such comments as
“you could blow it in” may be blown in. This rule does not apply if
the ball is more than three inches from the hole, because no one wants
to make a travesty of the game.
— Donald A. Metz