is peppered with references to them: Osborne 2005 LBV improved after a week; Rozés 1997 requires 4 days; Dow 1985 needs two; and the Hedge’s and Butler ‟Matured in Wood” Port took about 6 months to become drinkable...If I understand the principles of decanting correctly, the wine is exposed to Oxygen which reacts with many of the more volatile compounds in the liquid, stabilising, eliminating or otherwise affecting their nature, which changes the aromas and taste. However, what I am curious about is this: when the wine is decanted, there is an immediate high-level exposure to the air as it pours from the bottle into the decanter. Subsequent to that, though, there is only minimal exposure. The wine sits in the decanter, with only the surface of the liquid being exposed. What surprises me is that this initial exposure to the air is enough to start reactions that may take days to complete. It seems counter-intuitive that the Port does not stabilise more quickly. Or are there other factors in play which I have not considered (or have I mis-understood the science)? I am not sure...
I am also interested in hearing which other Ports need much longer decanting times than usual to become drinkable.
