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Although there are many sources of information about decanting Port, most lack detailed information and don’t spend enough time explaining why decanting improves the drinking experience. Mine is a slightly contrarian view to the need for complicated or time-consuming customs.
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www.fortheloveofport.com/articles/decanting.htm
www.fortheloveofport.com/articles/decanting.htm
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Much has been written about decanting bottles of Port, yet it all seems so complicated and ritualistic. Various traditional decanting regimens have been employed for hundreds of years, with all sorts of pomp and circumstance. ... Although there are many sources of information about decanting Port, most lack detailed...
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www.fortheloveofport.com/zhidden/decanting-vintage-port...
www.fortheloveofport.com/zhidden/decanting-vintage-port-the-hersh-method
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How to Decant Port Wine. While there's no doubt that decanting wine is pretty darned classy, it's not always necessary. Read on to learn when, why and how to decant port wine for maximum enjoyment... ... If you are decanting the wine for appearance sake or to let it aerate, just pour it straight ... Get ready to enjoy your port!
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www.ehow.com/how_2070711_decant-port-wine.html
www.ehow.com/how_2070711_decant-port-wine.html
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Vintage port requires decanting. Before opening, the port should be stood upright for at least 24 hours up to a week (depending on the age of the port) to allow time for the sediment to settle on the bottom. Pulling the cork is the most difficult part of this process.
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www.intowine.com/port3.html
www.intowine.com/port3.html
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The History of Port Declaration of a Vintage The Evolution of the Port Bottle Purchasing Vintage Port Storing Vintage Port Decanting Vintage Port Serving Vintage Port...
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www.thevintageportsite.com/guide_To_Vintage_Port.aspx?p...
www.thevintageportsite.com/guide_To_Vintage_Port.aspx?pg=6
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I just opened a new bottle of port, and it had a wine-style (i.e. single-use) cork, as opposed to a reusable stopper, which is what I've always encountered until now. What is the best way ... They are better served, after this sediment has been filtered/removed via proper decanting. OK, how do you handle this situation?
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chowhound.chow.com/topics/461636
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Cotswold Port – all about port; how port is made, port wine terroir, storing port, decanting port, port serving temperatures, port wine grapes, proper port glasses. ... And we also sell a range of Port wine accessories - port decanters and glasses, decanting funnels, even a hoggit (or hoggett) decanter. Oh, and if you...
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www.cotswoldport.co.uk/cotswold_port_porthistory.asp
www.cotswoldport.co.uk/cotswold_port_porthistory.asp
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As you age your good Port it is going to "throw off" a good amount of sediment which is going to end up in your glass if you don't decant. So, get into the habit of decanting. Unless you like to eat sediment, of course.
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people.bath.ac.uk/su3ws/wine-faq/port.shtml
people.bath.ac.uk/su3ws/wine-faq/port.shtml
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A general rule of thumb for decanting vintage port: 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;
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forums.winespectator.com/eve/forums/a/tpc/f/456102303/m...
forums.winespectator.com/eve/forums/a/tpc/f/456102303/m/146102543
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