1963 Calem decant advice
Moderators: Glenn E., Roy Hersh, Andy Velebil
1963 Calem decant advice
I have a bottle of 1963 Calem. I am drinking it on Saturday. Any thoughts on decant time? Should I expect a lot of sediment? Should I use the Roy Hersh cheesecloth method? Inquiring minds want to know.
Thanks Roy
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Moses Botbol
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Re: 1963 Calem decant advice
I decant every vintage port through cheese cloth. Figure around 4 hours with a peak around 6-8 hours. Storage and provenance can change decant windows enormously. You should have a small pour on the hour to better gauge how the port is developing.
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Andy Velebil
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Re: 1963 Calem decant advice
I'll be having a bottle of this in just over a months time so I look forward to hearing what decant time works best. And how it is as well.
Andy Velebil Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com