Has anyone ever done a tasting of the same Port, but with each bottle at a different decant time?
I was thinking one pop and pour, one at 24 hours, one at 48 hours and one at 72 hours just to see what the differences are. I thought a decent, recent LBV would be best so as to eliminate bottle variation from the equation.
Decant Time Tasting
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Decant Time Tasting
Any Port in a storm!
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Moses Botbol
- Posts: 6037
- Joined: Wed Aug 30, 2006 7:38 am
- Location: Boston, USA
Re: Decant Time Tasting
Never done this - though i have tried it the cheap way (taste a glass from the decanter at regular intervals over several days). The problem is you are then relying on your memory, rather than judging from 5 glasses in front of you (which would obviously be better).
I guess one limitation is that ports can be very different - i've had ports that are great out of the bottle and then fade, or bottles that are thin, disinteresting and hot at first but which turn out beautifully. I suspect it would be hard to translate the conclusions of your experiment on a recent LBV to a 1970 VP (or even from any one 1970 VP to another).
Another interesting experiment would be a bottle that has lain undisturbed for several months, versus bottles of the same that have been transported to work and back i) just before opening ii) a week before opening and iii) a month before opening (or some other journey to replicate the effects of either a) a "last minute" purchase used for consumption in the short term or b) a bottle that needs to be transported undecanted for a tasting)
Interesting experiments can also be conducted on a magnum decanted 24 hours in advance:
i) quarter into a half bottle with minimal air contact and stored in fridge
ii) quarter into a decanter and stored in fridge
iii) quarter into a half bottle with minimal air and stored at room temp
iv) quarter into a decanter and stored at room temp
then equalise temp of all bottles to 16-18 degrees prior to serving
I guess one limitation is that ports can be very different - i've had ports that are great out of the bottle and then fade, or bottles that are thin, disinteresting and hot at first but which turn out beautifully. I suspect it would be hard to translate the conclusions of your experiment on a recent LBV to a 1970 VP (or even from any one 1970 VP to another).
Another interesting experiment would be a bottle that has lain undisturbed for several months, versus bottles of the same that have been transported to work and back i) just before opening ii) a week before opening and iii) a month before opening (or some other journey to replicate the effects of either a) a "last minute" purchase used for consumption in the short term or b) a bottle that needs to be transported undecanted for a tasting)
Interesting experiments can also be conducted on a magnum decanted 24 hours in advance:
i) quarter into a half bottle with minimal air contact and stored in fridge
ii) quarter into a decanter and stored in fridge
iii) quarter into a half bottle with minimal air and stored at room temp
iv) quarter into a decanter and stored at room temp
then equalise temp of all bottles to 16-18 degrees prior to serving