Decanting time: Advice and Discussion
Decanting time: Advice and Discussion
I searched for a proper thread to ask a question concerning some decant times, but found that people mostly post their questions under individual threads (mostly under the VP in question). Perhaps it might be a good idea to have a single thread where decating times could be discussed (and I think that decanting times are probably a very lively subject for discussion).
I would like to hear your opinion on decanting times for the '97 Croft Roeda and '98 Warre Cavadinha. I would go for 6 hours. Or is this too short?
I would like to hear your opinion on decanting times for the '97 Croft Roeda and '98 Warre Cavadinha. I would go for 6 hours. Or is this too short?
The Eleventh Commandment: Thou shalt know thy Port
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- Dalva Golden White Colheita 1952
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Re: Decanting time: Advice and Discussion
Roy (Hersh) did an article on a long while back with guidelines which I think are a good starting point for discussion:
The * indicating that this was a guideline only and would vary for specific ports. I tend to the high side of Roy's estimates - in some case extending the high side, for example a typical '55 may only need 2-3hr but can happily cope with 4-6 without expected risk of disintegration, and most 70's I would give 4-6hrs and have no problem with them in the 6-8 window. '85s I would usually give a minimum of 6 hours, and happily up to 10-12 to get the best from some of them. On the very old side I would pop'n'pour, in case the wine breaks down quickly (unless from a known good stash which can take a longer decant). My table would looks something like (current years in brackets against age):Roy Hersh on :ftlop2014: said [url=http://www.fortheloveofport.com/2006/02/10/decanting-vintage-port-the-qhersh-methodq/]here[/url] wrote: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
- 20 years old (94) : 8-12hr
- 20-35 years old (80-92) : 6-10hr
- 35-45 years old (70-77) : 4-8hr
- 45-60 years old (55-66) : 3-6hr
- 60-70 years old (45-50) : 1-3hr
- >70 years old (<30) : pop'n'pour
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- Dalva Golden White Colheita 1952
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Re: Decanting time: Advice and Discussion
More for the Warre, less for the Croft.AW77 wrote:I would like to hear your opinion on decanting times for the '97 Croft Roeda and '98 Warre Cavadinha. I would go for 6 hours. Or is this too short?
Re: Decanting time: Advice and Discussion
Thanks for this reference. These rules of thumb are really usefull.PhilW wrote:Roy (Hersh) did an article on a long while back with guidelines which I think are a good starting point for discussion:The * indicating that this was a guideline only and would vary for specific ports. I tend to the high side of Roy's estimates - in some case extending the high side, for example a typical '55 may only need 2-3hr but can happily cope with 4-6 without expected risk of disintegration, and most 70's I would give 4-6hrs and have no problem with them in the 6-8 window. '85s I would usually give a minimum of 6 hours, and happily up to 10-12 to get the best from some of them. On the very old side I would pop'n'pour, in case the wine breaks down quickly (unless from a known good stash which can take a longer decant). My table would looks something like (current years in brackets against age):Roy Hersh on :ftlop2014: said [url=http://www.fortheloveofport.com/2006/02/10/decanting-vintage-port-the-qhersh-methodq/]here[/url] wrote: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 timeI wonder whether Roy would modify his table much if reviewed now (I believe the above was written in 2006). Roy?
- 20 years old (94) : 8-12hr
- 20-35 years old (80-92) : 6-10hr
- 35-45 years old (70-77) : 4-8hr
- 45-60 years old (55-66) : 3-6hr
- 60-70 years old (45-50) : 1-3hr
- >70 years old (<30) : pop'n'pour
The Eleventh Commandment: Thou shalt know thy Port
Re: Decanting time: Advice and Discussion
I've had a search and this thread is the closest to answering my question, but I'm intrigued to see if there's variation for ruby types.
I plan on opening a 2014 LBV for the tasting tomorrow, I was considering whether I should decant this evening or first thing tomorrow morning. Any thoughts?
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I plan on opening a 2014 LBV for the tasting tomorrow, I was considering whether I should decant this evening or first thing tomorrow morning. Any thoughts?
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- Fonseca 1980
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Re: Decanting time: Advice and Discussion
I'd definitely go for tonight.
I believe for the 1991 horizontal tasting we double-decanted everything the night before at Tom's request - and the QdlR was one of the three winners of that. So, I've just decanted a 1991 QdlR, ostensibly for tomorrow night, although there's some sampling going on.
I believe for the 1991 horizontal tasting we double-decanted everything the night before at Tom's request - and the QdlR was one of the three winners of that. So, I've just decanted a 1991 QdlR, ostensibly for tomorrow night, although there's some sampling going on.
Re: Decanting time: Advice and Discussion
Thanks for the advice, I have done so and it's already rather delicious. I'm trying to keep the sample to just a small amount...
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- Alex Bridgeman
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Re: Decanting time: Advice and Discussion
When opening a bottle of Port 24 hours before you plan to drink it, I find that bottle variation means it’s advisable to open two bottles.
That way the bottle variation — in fill levels when you drink the wine — doesn’t matter to your guests!
That way the bottle variation — in fill levels when you drink the wine — doesn’t matter to your guests!
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
- JacobH
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Re: Decanting time: Advice and Discussion
I generally open most Port an hour or so before drinking it these days. But that is simply because it extends the drinking window: I’d rather have day 1 being a bit under-decanted, day 2 on the nose and day 3 a bit over-decanted then perfect on day 1, a bit over on day 2, and very over on day 3. Clearly it’s a bit different when you are going to finish the bottle in an evening!
However, re-reading this thread also makes me think that I have been habitually un-decanting in recent years when we are going to be drinking most of a bottle, rarely going above 4 or 5 hours. In the past, I used to like really long decants (e.g. 72+ hours) so I should probably get back into that practice.
I also assume when I use the coravin that a single glass requires much less decanting time but I might be wrong about that.
However, re-reading this thread also makes me think that I have been habitually un-decanting in recent years when we are going to be drinking most of a bottle, rarely going above 4 or 5 hours. In the past, I used to like really long decants (e.g. 72+ hours) so I should probably get back into that practice.
I also assume when I use the coravin that a single glass requires much less decanting time but I might be wrong about that.
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Re: Decanting time: Advice and Discussion
I think Roy's numbers were way too low on the middle distance. Bottles in the 20 - 35 year range are usually significantly better after a day in the decanter - some need even longer.
On the other hand, bottles over 50 years old rarely gain much, and are usually fine from a fresh decant.
On the other hand, bottles over 50 years old rarely gain much, and are usually fine from a fresh decant.
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