A Guide To Vintage Port
Decanting Vintage Port
WHY DECANT?
All Vintage Port that has had time to mature in its own bottle will require decanting. During aging the wine will form a deposit or crust, which, if not removed, would be similar to drinking a cup of tea with its tea leaves. Decanting is actually a very simple process, though it has often been over complicated and "mystified".
PREPARATION
First, stand the bottle upright for a short while before you intend to serve it (20 to 30 minutes will do if you find yourself short of time). The 'crust' or sediment, which is much heavier in Vintage Port than in other fine wines, will fall easily and quickly to the bottom of the bottle. Bringing the bottle up from the cellar will also allow the wine to reach room temperature gradually, although Vintage Port can be decanted straight from the cellar if needs be. For example, Port producers very often decant straight from the cellar when new wines are required for tastings at short notice. Even 5 to 10 minutes' standing upright will allow most of the sediment to settle at the bottom of the bottle.
Decanting is best done before you sit down to dinner although the timing will vary somewhat depending on the age of the wine. Very old Vintage Ports should be decanted shortly before, while younger wines will need a little longer.
It is recommended to have the following items available: a Vintage Port decanter, a piece of muslin, a small funnel and a decent long corkscrew.
THE PROCESS
Pulling the cork can often be tricky particularly with old wines, as the corks quite often break up, so we suggest you use a corkscrew with a long shaft.
Once the bottle is open, make sure that the decanter is clean. It is best to rinse it first with water and then a little ruby port or red table wine.
Clearly it is not always necessary to use a decanter. Many restaurants, for example, prefer to decant the wine back into the original bottle (once cleaned). Under these circumstances, use of a Vacuvin™ stopper will keep the Port in excellent condition for several days.
 |
 |
 |
 |
| Pull the cork slowly and steadily using a long corkscrew. |
Make use of the light to ensure no sediment enters the decanter. |
You may prefer to use a decanting funnel lined with fine muslin. |
Enjoy a well-decanted Vintage Port. |
As long as you have a steady hand and the process is done in one slow movement, there is little need for the funnel or the muslin. Stop pouring the moment any of the sediment begins to enter the decanter.
The Vintage is now ready to serve and it is widely acknowledged that one should not leave the table until the decanter is empty.
TIP: If you don't want to drink an entire bottle at one sitting, I suggest you decant half of it into a clean, empty half-bottle and re-cork it before serving the other half. Stored in a cool place, the wine will then keep fresh for up to two weeks.
PORT TONGS
If you are not confident of getting the cork out, a dramatic but tricky alternative is to use a pair of Port tongs. The key to this method is to make sure that the tongs are red-hot when you grip the neck of the bottle. Keep the tongs on the neck for a minute or two before removing them. Then apply a cold damp cloth to the same spot and due to the rapid temperature change the glass neck should break neatly.
This technique is more for effect than a practical way to decant but is fun if you have the time.
SAFETY NOTE: Avoid burnt hands or fragments of glass in the bottle. Take particular care when using this method.
Serving Vintage Port >>