Are we drinking enough vintage port?

“Declaring a vintage port is a difficult decision,” he said. “Only about three times a decade do we decide to stake our reputation on a single year.” Perhaps, as Symington himself suggested, it seemed a bit discordant to be introducing a traditional luxury product like vintage port at the Four Seasons on a springtime Monday afternoon, in the midst of a global economic collapse? “Well,” he said, “we’ve made the wine already. To hell with the crisis!”