I've been given a bottle of Fonseca Vintage Port 1970 as a gift. I called Sherry Lehman and was told that after being decanted it can be kept for up to two weeks. I've also read online that it should be drunk within twenty-four hours. I would, of couse, like to share it with friends who would appreciate it. Unfortunately, I don't have many who would. So I can't imagine finishing an entire bottle of port in a single evening.
Other than inviting the New Yorkers on this board to my (small) apartment, any suggestions on how to solve this dilemma? Any vintage port drinkers out there who can tell me which--twenty-four hours or two weeks--is closer to accurate?