Roy's decanting notes

Tom Archer · Post by **Tom Archer** » Thu Feb 02, 2006 1:04 am

Before discovering this site, VP was something I never drank on my own. - Consequently, with thirsty company, bottles rarely lasted more than an evening!

The opportunity to share the experiance, blow by blow, not only allows me to guzzle the whole of a fine bottle without conscience, but has also alerted me to the evolution that takes place after decanting.

That respected commentators base their judgements on my bottles that have scarecly had time to breath after decanting is telling...

From my recent experiance I observe that:

a) Wines of modest age (under 40 years) often continue to improve after 24 hours decanting. Some that are very uncivilised after 3 or 4 hours can improve enormously.

b) None has been noticeably in decline after 36 hours.

Until I have an experiance to change my mind; when preparing for a dinner party, I will now be decanting all but the oldest wines the evening before.

- Just my two penneth!

Tom

Post by **Roy Hersh** » Thu Feb 02, 2006 4:26 am

Differences of opinion, like controversial opinions, are good!

Tom Archer · Post by **Tom Archer** » Thu Feb 02, 2006 11:01 pm

Not much difference of opinion here - more one of degree.

Perhaps a significant detail is that I don't let my decanters warm up - I keep them "cellar cool" throughout.

Is temperature the cause of the myth that vintage port needs to be drunk within 2-3 hours?

I wonder...

Post by **Roy Hersh** » Fri Feb 03, 2006 12:09 am

Is temperature the cause of the myth that vintage port needs to be drunk within 2-3 hours?

To be honest Tom, I had never heard nor read that anywhere before now.

Tom Archer · Post by **Tom Archer** » Fri Feb 03, 2006 3:58 am

Has anyone, ever, looked at this scientifically??

Tom

Post by **Roy Hersh** » Fri Feb 03, 2006 11:54 am

I do not believe so, at least I should say, I have never seen it written up anywhere.

Paul David · Post by **Paul David** » Mon Feb 06, 2006 10:20 pm

Makes sense: Heat will increase the molecular speed which will increase the rate of oxidation. If I have the time for a long decant, I decant in the cellar. :)

Tom Archer · Post by **Tom Archer** » Tue Feb 07, 2006 5:38 am

Not just the rate of oxidation - heat has a significant effect on taste also - warm port tastes spiritous and unsophisticated.

I wonder if there is an ongoing chemical reaction stemming from the intitial exposure of the wine to air when decanted - or a progressive reaction from it's continued exposure thereafter.

In the second instance, the shape of the decanter would be significant, in the first, it might be possible to get some interesting results if the decanter was flushed with a neutral gas like nitrogen or argon prior to decanting...

Paul David · Post by **Paul David** » Tue Feb 07, 2006 7:39 am

uncle tom wrote:
it might be possible to get some interesting results if the decanter was flushed with a neutral gas like nitrogen or argon prior to decanting...

What is the point in doing that :?

Tom Archer · Post by **Tom Archer** » Wed Feb 08, 2006 12:50 am

What is the point in doing that

It would greatly reduce the wine's exposure to oxygen during the decanting process.

This might give the wine a very long shelf life in the decanter, but it might also reveal whether some oxygenation is necessary for a wine to show its best.

Tom

Paul David · Post by **Paul David** » Wed Feb 08, 2006 8:01 am

OK now I understand what you are trying to achive. Why not use Roy's method for filtering but skip the decanter. Instead place the funnel directly into another bottle or (if you want even less exposure to air) directly into a food grade expandable plastic bladder such as you find in a hydration system ("Camelback" or the like) ?