For The Love Of Port

In the past, I've usually only been decanting my VPs and unfiltered LBVs but I think I want to start decanting some "everyday" ports. My question is, will this limit it's shelf life once opened, and if so by how much? If I have a ruby or filtered LBV in an open top decanter, will the quality still be there 5-7 days later?

Thanks!

5-7 days is pushing it, but how does port last that long unfinished?

Haha, well it's never lasted that long yet, so this is more of a theoretical question

Rarely do I find that the Ruby, Ruby Reserve or LBV Ports show really well in a pop and pour situation. Inevitably, I find them much more "balanced" by the second or occasionally even a third day. I believe this is because with a glass removed, there is the equivalent of 4 ounces of "head space" that acts like a slow oxygenator and serves the purpose of doing the decanting for you.

Markus D. wrote:Haha, well it's never lasted that long yet, so this is more of a theoretical question

I like your style

I can't say I've ever left a basic Ruby or Tawny in a decanter sitting on the counter for that long. But I'm in Roy's camp, if you're going to leave a bottle to drink over that time probably best to simply leave it in the bottle and just recork it. Or for even longer storage, but it in the fridge to keep it cool and slow down the oxidation process.

To make a bottle (or decanter) of port last long enough to get extended tasting notes, you MIGHT consider opening a second (or third) bottle simultaneously. The Gang of Port has had as many as five bottles open at the same time, although two or three is more common. Currently it is a 10 yr Ramos Pinto and a 20 yr Ferreira.

One recent interesting (but unintentional) combination was three different bottles of the F20, opened about over a period of about 3 weeks. (Someone behind the bar had stored them in different locations, causing us to open new bottles before finishing the first ones.) Made for some interesting side-by-sides. We try to remember to mark the bottle with the opening date so we know what we are drinking.