Definition: Crusted port or crusting port

This type of port owes its name to the fact that, like vintage port, it produces a sediment that coats the bottle. It was created more recently by English merchants for vintage port lovers looking for a less expensive port that could be consumed more quickly. Crusted port, bottled only in England with the bottling date, is not vintage, as it is a blend of several harvests and bottled with little or no filtration after three years in casks. Like vintage port, it continues to develop in the bottle and requires decanting before serving.