For The Love Of Port

Appologies in advance for my first post being a request for information.

I don't normally drink much port, but when I did it would of been my father who would take care of it. I am planning on opening a bottle of 1977 Smith Woodhouse on Christmas eve, but I am a little unsure as to how long I should decant the port before drinking. Some posts seem to say that 30-40 year old bottle is 3-4 hours before drinking, but then other posts say 8 hours. Any advice would be greatfully received.

Matt

Smith Woodhouse is THE most extracted and also a very highly concentrated fruit filled Vintage Port. It is extremely primary today and shows a brash side that is approachable and friendly when properly decanted. In my opinion, it tastes wonderful but lacks much in the way of complexity, but others find more depth in it than I do. All in all, it is a very solid Port, in terms of fruit and structure.

My strong suggestion is a 10-12 hour decant in an open decanter at room temperature. If you are not going to drink the whole bottle with people the first night, then you will find that this will show even better and more smoothly the second day. It usually will "keep" for a week to ten days if rebottled immediately and kept in the refrigerator. Most Vintage Ports of this age, will not perform the same way. It is solely due to the makeup of this particular bottling that I have recommended the above regimen.

Others may and likely will have a different opinion.

I really like the 1977 SW--it is one of my favorites of that vintage. I don't know about a decant time, but I would probably go with the 8 or 12 hour recommendations over 3-4.

Thanks very much for the responses. I have stood 2 bottles up and i think I'll decant them 10 hours prior to drinking. It seems the more i read about this bottle, the more people seem to think it tastes better the next day. Oh well, I guess i'll treat it as a learning experience for next time.

Roy Hersh wrote: My strong suggestion is a 10-12 hour decant in an open decanter

i.e. Decanter without stopper in it?

Matt D wrote:Thanks very much for the responses. I have stood 2 bottles up and i think I'll decant them 10 hours prior to drinking. It seems the more i read about this bottle, the more people seem to think it tastes better the next day. Oh well, I guess i'll treat it as a learning experience for next time.

Decant before you go to bed (late) on the 23rd. Given what you've read and what others are saying, 16-18 hours isn't going to hurt it at all and might actually put it in its sweet spot when you want to serve it.

Don't forget that you can check it throughout the day on the 24th, and if it ever seems to be peaking just put it in the fridge until about an hour before you want to serve it. Of course, you may need to open 3 bottles if you plan to check them often.

Yes, an open top decanter w/out a stopper in it, which allows for maximum oxidation.

Thanks for the help.

Decanted this morning (in the UK). Had a good colour and lovely smell. Initial taste was very smooth, quite dry, I wouldn't say it has lots of layers to it (but I guess i don't have a palate like the rest of you on here) but boy does it pack a punch in terms of alcohol content and lingering flavour. It did seem a little more sherry-y(?) than i'm used to.

Will update later,
Matt

So the port was a great success, tasted great but boy-o-boy was it strong in terms of alcohol...stronger than any other port i have had before. Is that something that will mellow with time or not?

Matt