Decanting (and more) information needed.

[Micky Jensen]

This saturday, we are 4 people getting together to taste some of our very first '63 Vintage port, and a few other things.

Since we have actually not tasted, nor decanted this old port before, we would like to make sure that we are not doing any rookie mistakes.

What I would like a bit of help with, is the following in order of importance :)
- For how long should each bottle decant?
- When you decant the ports, do you then taste them just after opening, and then a bit during the day while it decants to see how it evolves, or do you just wait until it is "done"?
- We will be having some dark chocolate, cheese, biscuits and other things to go with the port, to clean out the palate and such. Anything in specific besides the obvious that is recommended?

The bottles we have lined up currently are:
- Croft 63
- Fonseca 63
- Martinez 67
- Cockburn 70

PS: There is no greater scheme for exactly these port. It was just part of an order of 24 mixed bottles we found some nice offers on. And we always wanted to try some 63's, and especially the fabled Fonseca

PPS: Any other information that would be handy, is of course also appreciated!

Thanks in advance!

[Eric Menchen]

I am no authority, but I've heard this debate in other circles:
If you want to evaluate the ports. you should have no flavored foods along with them--nothing to corrupt or bias your tasting, just mild bread and water. If you want to enjoy the ports and explore how they can complement various foods and how these might bring out other interpretations, by all means serve the chocolates, dried fruits, etc.

[Roy Hersh]

Hi Micky,

I agree with Eric. Enjoy your Ports and get the TNs you need and then go ahead and enjoy the snacks with the Port afterwards.

Last weekend I moderated a tasting of 15 Vintage Ports from 1963. Don't go by the notes that I wrote or impressions on these bottles as some did not show as well as they normally do or should. There were a couple I had never tried before in the first flight.

I think you can glean enough information about the decanting there too. For the Fonseca, I'd probably stretch to 6 hours prior to opening that VP. You guys can try it right away ... just a sip or two to get a feel for the body weight, complexity, length of the finish etc. However, this is such a beauty, you really want to wait to drink this after it has had enough air time to show all of its stuffing. You are in for a great treat.

The Croft and Martinez would be four hours to as long as six to allow for the spirit to integrate. The Cockburn's 1970 is a really nice and generous VP that can hang for a full six or seven hours in decanter and I know some folks who go much longer with that one.

Have a read through this if you are interested:
http://dat.erobertparker.com/bboard/sho ... p?t=195255

I hope the four of you guys have a great time and enjoy these older Vintage Ports!

Please do post your impressions as separate tasting notes in the Port Tasting Note area. We'd love to discuss the wines with you there. Thanks in advance.

[Bob Krzeszkiewicz]

If you want to evaluate the ports. you should have no flavored foods along with them--nothing to corrupt or bias your tasting, just mild bread and water. If you want to enjoy the ports and explore how they can complement various foods and how these might bring out other interpretations, by all means serve the chocolates, dried fruits, etc.

That's kind of where I draw my line....evaluating. If I have to analyze, pick it apart and think about it, I either would rather not drink it or I should be paid for my time, since it seems like work and not pleasure.

First glass, I notice all that I need to notice. Is it full bodied? Is it smooth? Is it fruity, chocolaty, woody, nutty? Does it finish with an alcohol-ly burn? Does it make me want to pour another glass? Finally, do I like it? That's the most important question. I've read enough reviews and listened to opinions to where I don't care about how something is supposed to taste. If it tastes like crap, then how it's "supposed to taste" means nothing other than I'll never buy it again. If I like it, I'll continue enjoying the bottle with a smile on my face until it's gone. Some guys here have the patience of Mother Theresa. I can't drink port over the course of a week.

Other than my drivel above, I do have something to offer in regards to food with port. Ports have flavors of nuts, berries, wood, cocoa, licorice, etc. I don't eat anything with similar flavors that a port would offer. Doing so would pre-numb my taste buds and might make what would normally seem rich, bland by comparison. What if the food overpowers the port? That would be such a waste. So berries and charred meats are out. Any meat meat above medium is a sin anyway! I'm pretty simple. Soft cheeses like a quality Havarti or a blue cheese derivitive (not a strong one) do it for me. We really like our Havarti though.

Forget rules. Do what you enjoy. That's what it's all about. I'd like to know more about decanting tho.

[Morten]

I'm really looking forward to tomorrow

[Micky Jensen]

Thanks for the replies, guys :)

Roy: I just checked that link and read your (and the guests) tasting notes, as well as your preparation. Was really useful, thanks!

We will do our best to get some TN's and some pictures as well :)