I’m from the land of Porto wine.
And I can assure you that a wine with that much sediment would go straight to the bin. It is expected for a Porto to settle a bit over the years but not that much.
Not knowing how much you forked over for that bottle, I’m going to say it was too much.
Regardless, cheers!
Porto is the right wine for all ailments, be it physical or spiritual. Enjoy.
Are we drinking the same stuff? Put the cork back and keep it in a cool and dark place and it will keep for months.
I have always the “holy trinity” of ports at home - tawny, ruby and white - and its well over a year to go through the a set.
I’ve drank them all: ruby, tawny, LBV, rosé, reserve, special reserve, etc. The oldest I ever tasted was over 50 years old, an heirloom reserve of a private producer.
A Port should not sediment that much. The high grade alcohol used to snuff the fermentation kills off the yeast and the cask aging sets the lion’s share of the sediment. That much sediment signals poor quality wine or wine that “broke” in the bottle. It may be still drinkable, sure, but I would not serve it.
Porto wine takes a long time to spoil. I wasn’t concerned with that. And I’m glad it helped. But try to drink it slowly. It’s not a drink for a single sitting.