Many pages could be written about this topic alone. However, don’t get overwhelmed by all the information out there. If you’re just starting out, keep it simple. After all it’s pretty hard to mess this up, just remember a few basics, which we describe below. You may also want to read "Decanting Vintage Port - The Hersh Method" for a fuller discussion of alternatives and details.
You will need:
A wine decanting funnel: One that has a metal mesh filter that goes inside it is best. That will help in removing the large chucks of sediment.
A Decanter: It doesn’t need to be expensive or flashy. A $10.00 one found at a department store works just as a well as an antique $800 decanter from a fancy glassmaker. However, try to find a one that has a wide bottom, often referred to as a “Captain’s” decanter. As is has a wide somewhat flat bottom so it won’t tip over in a rocking boat at sea. That wide bottom allows for more surface area in which air can interact with the Port poured inside.
A Cork screw: Seems simple right? Well, if you’re opening a young bottle with a solid cork then no problems. However, the corks in older Ports will often be crumbly and a regular corkscrew will just break the cork into pieces. An “Ah-So” type cork remover works best on these old corks.
Finally: Rinse, Rinse, Rinse! Nothing is worse than left over soap residue getting into your Port. Make sure everything is clean and rinsed very well in hot water to remove all soapy film. Make sure to remove all left over water in the decanter and wine funnel too.