Reply to "When to decant port"

quote:
A general rule of thumb for decanting vintage port:
7 years or less: *10-12 hours of decanting time
8 -15 years old: *8-10 hours of decanting time
16-25 years old: *6-8 hours of decanting time
26-35 years old: *4-6 hours of decanting time
36-45 years old: *3-5 hours of decanting time
46-60 years old *2-3 hours of decanting time
60 years old: *1-3 hours of decanting time

No need to stopper the decanter


Too simple. exceptional years and mediocre aging years need to be evaluated differently. There are some 2000 VP's that need a whole day and some 85's that only need an hour or two. I am also not decanting a 40 year old port (even a 63') for 3 hours without tasting it first.

Familiarity with the vintage, producer and feedback from others who may have had it are usually my reference points.

There is no ONE answer IMO.
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