When class resumes after Christmas Break, can someone brainy, like Jimmy Suckling - you know, the kid in the front row who wears leather, speaks French and has a motor on his scooter - when we should be decanting our vintage ports?
Sometimes it seems like port is at its best only a full day, if not two, after decanting, and other times the port is good to go only a couple of hours after hitting the decanter.
And should one leave the decanter un-stoppered the whole time, or decant for a few hours then seal it up until supper or the next day? I usually decant my ports the morning of the day I intend to drink them at supper.
Is it different for older ports (say before 1985) than younger ones? Or for single quintas? Or for half bottles?
I find this whole when-to-decant thing confusing, for big chewy red wines too. That's probably why I don't get to sit in the front row, like Jimmy