Decanting a 1963 Fonseca
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Decanting a 1963 Fonseca
I have to help taste a bottle of 1963 Fonseca in the near future. All advice will be welcome as to the decanting timing. Thanks, Don
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Re: Decanting a 1963 Fonseca
What a horrible task to have....Don B. wrote:I have to help taste a bottle of 1963 Fonseca in the near future.
I would say it depends on the number of people you're drinking this with. If you are with a small part I would open, decant and follow it over a couple of hours to see the development. If you are with a larger number, this is not possible so I would go with a maximum of 3 hours to give it some time to come together, but still retain its backbone.
My recommendation is probably shorter than that of some others here, but I don't like very long decants. All depends on personal preference.
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Re: Decanting a 1963 Fonseca
I would stand up the bottle for a minimum of 3 days-better 7 days before decanting.
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Re: Decanting a 1963 Fonseca
Yes, definitely. Even better, if you can manage it, stand it up at a 45-degree angle and then decant with that "corner" of the bottle down. It will help keep the sediment in the bottle.John Vachon wrote:I would stand up the bottle for a minimum of 3 days-better 7 days before decanting.
As for decant time, Ronald gives good advice. If it's a large group I'd probably decant for 4-5 hours, though. 3 hours sounds about right for the starting point for a small group to me. I suspect that it will peak at around 5-6 hours.
Glenn Elliott
Re: Decanting a 1963 Fonseca
4 hours.
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Re: Decanting a 1963 Fonseca
4-6 hours is my rec.
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Re: Decanting a 1963 Fonseca
Thanks for all the great advice. I will be able to have it at the 45 degree angle for days before tonging it and decanting. I will probably do it just before the dinner starts and hopefully, by the end of the meal it will be able to show its stuff. I will let you know how it turns out. The last one of these that I did was about 6 years ago and it showed magnificently!