For The Love Of Port

Hello All,

I'm bringing some Vintage Port down to a weekend get together at the shore and I'd like some recommendations for decant time. The port will be drunk sometime around 9:00 PM on two separate evenings. Two bottles a night with 1 back up 40 year old Tawny if one of the bottle's is flawed.

I'll decant each bottle into a clean glass pitcher, wash out the bottle and then immediately decant it again back into the bottle. The bottles I'll be bringing are as follows:

2000 Graham's
1994 Fonseca
1977 Taylor Fladgate
1963 Croft

I'm thinking for the Graham's 8 hours. The Fonseca 12 hours. The Taylor Fladgate 12 hours (last time it took awhile for this one to open up) and maybe 4 or 5 hours for the Croft? What does everyone think? And should I leave the bottles unstoppered after I decant it back into the bottle to help it open up better? Thanks in advance for your advice.

Your times all look good for a normal decant, but what you're describing is a "splash decant" into a decanter and then immediately back into the bottle, and that generally needs more time. I don't have a good feel for exactly how much more time, though.

That said, if you leave the bottles unstoppered those times will probably work. Might want to increase the 2000 Graham a bit. 10-12 hours sounds more correct to me for that Port.

Thanks Glenn. That's a good recommendation about leaving the bottles unstoppered. This will be a good learning experience. Thank you again.