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.
It has been said that man is a rational animal. All my life I have
been searching for evidence which could support this.
— Bertrand Russell