Decanting port

[Michael Hann]

I apologize for this rudimentary question. I was reading a thread here about preferred Port decanter styles (I[m hoping the link I have included below works), and it occured to me that all the of the pictured decanters are open mouthed and do not show any stoppers. I had assumed, I guess, that Port decanters were stoppered (ground glass kind of stoppers) when I read of Ports being decanted hours and perhaps days before reaching their peak of drinking enjoyment. When you decant Port 6-8 hours before consumption is the assumption that it is being decanted into such an open, unstoppered decanter? Likewise, when I read of Port being resampled 24 hours after opening and even 48 hours after opening, am I supposed to understand that the Port has been sitting around in such an open mouthed decanter for the duration?

http://www.fortheloveofport.com/ftlopfo ... f=7&t=6557

[Glenn E.]

I have two decanters that I use, and neither one has a stopper.

Normally if I have something sitting around for several days I have poured it back into the bottle (after rinsing and drying the bottle). I have kept Port in a decanter on the counter for several days before, but usually cover it with a paper towel or napkin to keep dust, etc, out.

[Mike Kerr]

I have the following style of decanter:



I actually have two of them, one is a little smaller that a glass/crystal stopper can fit into.

While I can't speak for everyone else, I generally (when I'm around), leave the decanter open. If I'm going to leave it overnight or for an extended period, I'll put a paper towel sheet over the larger decanter and secure it with an elastic band so that it can breathe but nothing can get into it, or in the case of the smaller one, I'll put a glass/crystal stopper in. The stopper is not airtight, so the wine can still breathe, and likewise, nothing can get into it.

I have a wine carafe with a plastic lid that I have been known to use on some bottles of table wine overnight, but that doesn't allow the wine to breathe as much because it's an airtight seal.

For me, I find the best Port performance, and the most consistency, when you avoid using airtight covers or stoppers.

Caveat: The exception here is if you are not intending to experience the wine over a couple of days. If you have a bottle of LBV or you've decided for some reason to decant a tawny and it'll be several days before you get back to them, then I would highly recommend putting them back into their original bottle and stoppering them, or if they are in a seal-able carafe, then put the lid on it. LBV or Tawny's will keep in the fridge (or cellar) for a couple weeks - if airtight. VP's will as well, but most folks finish their experience with them over a couple of days for maximum enjoyment and ROI.

[Michael Hann]

Thanks for your replies and patience. I happen to have a decanter that looks pretty similar to the one you show, Mike, although it is less "ship decanter"-like than yours. I'm pleased to find that this will work well for Ports. I get the idea of covering the open neck of the decanter to avoid things getting into the Port while allowing the aeration process to continue.

[Moses Botbol]

I use a more traditional "pine apple" shaped decanter that has a stopper. I also have wide bottom decanter that do use with port also. I like the traditonal decanter with stopper as port is about tradition, but the wide bottom one's will open the wine faster and is not as heavy.

With so many decanters around, antiques are the way to go. Something about old and hand made is special to me.

Normally (unless I use tongs), I will pour the wine back into the rinsed wine bottle as we usually have more wine than decanters at my house.

[Moses Botbol]

I get the idea of covering the open neck of the decanter to avoid things getting into the Port while allowing the aeration process to continue.

You mean like fruit flies

Balled paper is fine to cover the opening on the decanter if in a pinch.

[Eric Menchen]

If I have Port around for more than a day, I usually pour it back into a clean bottle. If I think it will be consumed shortly, I'll just put a T-cork in the bottle. If I want to keep it around for a long time or I'm worried about more oxidation and aging, I'll vacuum it and put it in the fridge. I've noted the interim storage method in most but not all of my multi-day TNs.

Only one of my decanters has a stopper.

[Al B.]

I have 3-4 favourite decanters I use, all are pineapple shaped as Moses puts it. All have stoppers but there is so much air space in the decanter that I doubt the stopper makes much difference other than keeping out the flies.

The big difference is that I ALWAYS keep the decanter at cellar or fridge temperature if it's not going to be drunk that evening.

[Moses Botbol]

The big difference is that I ALWAYS keep the decanter at cellar or fridge temperature if it's not going to be drunk that evening.

A friend does the same in the fridge, but I am not such a fan of it.

I am growing to like VP's that have open for a few days in the decanter. I try not to disturb the port as it goes into the decanter and actually prefer the port on days 3-5.

[Al B.]

I’m the same. I find that a Port which others write-off at dinner as too old, fading fast or falling off the cliff will be - for my palate - absolutely delicious the following evening.

I’m making a habit now, of taking home a sample of the Port everyone else leaves just so I can see what it tastes like the following day, or the day after.

[Roy Hersh]

Madeira I sometimes leave for days in a decanter, especially if "old-in-bottle" but Port, that is never the case, in my lifetime.

The longest I've ever had any Port in decanter was 12 hours. And that has been really rare. Typically, when doing vast quantities of bottles of VP, at 20 years of age, where the tasting will be held at 11 or 12 o'clock the next day, then I've done the decanting the prior evening, typically very late at night. But again, that is a situational circumstance and very rare.

I differ from some others that decant for 24 or 48 hours. For my palate, I never want to alter the VP to that degree. Yes, I like to soften the tannins a bit, especially for drinking, (not when doing precise evaluations) so they can provide insights into what they will become down the road with more age. But 24 or 48 hours, you are completely changing the Port's structure and mouthfeel. I understand why others may like this method, it is just not one that I would ever engage in.

As others have mentioned, I believe that rinsing out the original bottle and pouring the VP back into the bottle (after decanting) it is best to slow down the oxidation by keeping the decanter in the refrigerator and rethermalizing it, by allowing 30-60 minutes sitting on a counter, with a T-stopper in place ... to achieve the best results. YMMV.