For The Love Of Port

I'd go with 6 and 3. As mentioned in the other thread, slightly under-decanting is the goal as the wine will evolve in the glass.

Glenn E. wrote:I'd go with 6 and 3. As mentioned in the other thread, slightly under-decanting is the goal as the wine will evolve in the glass.

I feel that 6 hours is insufficient for at least the 1994 Vesuvio based on my own experience. Had it twice with the last 2 years.

Also Peter Skov, as some of you might know for hosting 2 full Niepoort Garrafeira verticals, did a recent technical tasting of precisely the 1994 Vesuvio.

The format was they drank 5 bottles of the 1994 with different decant times; 72, 48, 36, 24, 12, 6 & 3 hours.

The winner was the 24 hour decanted variation follow by the 12 hour one.

I for sure would give it minimum at 12 hour decant and preferably more even with the air time in the glass after it is served.

I hope you have a great tasting of this outstanding port house. Please do a report