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decanting question roy

Posted: Sat Feb 13, 2010 1:34 pm
by Symon B
[beg.gif] [cheers.gif] hi roy
when you say 4 heurs decanting 14 heurs decanting im lost do you mean once the port goes into the glass decanter you leave it to breath for thoes heures then drink ore do you mean you pour the port into decanter them put glass stopper on and drink after 4 14 18 heures etc thankyou sy
we have had port in a decanter for 1/2 weeks and its still nice symonb [dash1.gif]

Re: decanting question roy

Posted: Sun Feb 14, 2010 7:31 pm
by Roy Hersh
I almost never put a stopper on a decanter, unless in the summer where there is a possibility of a fruit fly or other small insect flying into the Port. Generally, when I am mentioning a decant time (unless otherwise noted) I am referring to Port (wine in general) decanted off the sediment if there is any, but more importantly the time indicated is in a decanter left in my downstairs (about 60-65 degrees depending on the time of year) in an uncovered decanter. On occasion, if I am looking to decant very slowly ... in other words, looking to slow down the rate of oxidation, I may put the decanter into my cellar at 55 degrees or in the case of the need to really slow things down, decanter will go into the refrigerator at 40 degrees, but I do not do the latter for Vintage Port ... ever.

Re: decanting question roy

Posted: Mon Feb 15, 2010 3:02 am
by Symon B
hi roy so when you say for instance tasting notes day 1 say f 70 97 day 2 97 day 3 98 etc
is the decanter stopper never put in the decanter for 1- 3 days
over here we decant the port let it breath for say 1/3 heures max on old port and put the stopper in as it lasts for a few weeks ore more if not drinking it all at once and no prob symonb
ps we like to always have the port at just below uk room temp il put our port in the cellar today i think but at the last house a mouse tried to eat into one bottle through the lead capsual it was a f 70 are you surprised naughty mouse !! :winepour: :clap:

Re: decanting question roy

Posted: Mon Feb 15, 2010 3:44 am
by Moses Botbol
When it gets to multi-day decanting, the decanters are stopped. It's only the hours up to the main event and main event that it's unstopped. After so many hours, the natual processes are happening cover or uncovered, but why let a chance for dirt, bug, etc...

Re: decanting question roy

Posted: Mon Feb 15, 2010 11:18 am
by Eric Menchen
Symon B wrote:mouse tried to eat into one bottle through the lead capsual it was a f 70 are you surprised naughty mouse !! :winepour: :clap:
Well, at least he had good taste! :winebath: