Decanting an old bottle of port is more than just pouring wine; it’s a ritual, a careful act of preservation that enhances the tasting experience and respects the history contained within the bottle. Older ports, especially vintage ports, often throw a significant sediment over time. This sediment, while harmless, can be gritty and detract from the enjoyment of the wine. Decanting removes this sediment, allowing you to appreciate the port in its purest form. Beyond sediment removal, decanting also allows the port to breathe, opening up its aromas and flavors, especially in older, more complex vintages that may have been sleeping in the bottle for decades.
Understanding Why Decanting Old Port is Essential
Old port, particularly vintage port, benefits significantly from decanting, unlike some younger wines. The reasons for this are twofold: sediment and aeration.
The Significance of Sediment in Old Port
Over many years, the tannins and pigments in port wine naturally polymerize and fall out of suspension, forming a deposit commonly known as sediment. This sediment is more pronounced in vintage ports, which are bottled unfiltered to preserve their intensity and aging potential. This means that when you pour an old bottle of port directly from the bottle, you are likely to disturb and pour this sediment into your glass, resulting in a less pleasant drinking experience. The primary goal of decanting is to separate the clear port from this sediment.
The Importance of Aeration for Complex Flavors
While not the primary reason for decanting old port, aeration plays a crucial role in unlocking the wine’s full potential. As port ages, its aromas and flavors can become tightly bound, requiring a bit of exposure to oxygen to fully express themselves. Decanting allows the port to breathe, softening tannins and releasing complex notes of dried fruit, spice, and chocolate that might otherwise remain hidden. This process is especially beneficial for vintage ports that have been cellared for many years.
Essential Tools and Preparation for Decanting
Before you begin the decanting process, gather the necessary tools and prepare your workspace. This will ensure a smooth and successful experience, minimizing the risk of disturbing the sediment or spilling any of the precious port.
Gathering the Necessary Equipment
You will need a few key items:
- A decanter: The shape of the decanter isn’t as critical for older port as it is for younger wines that require more aeration. A classic port decanter with a narrow neck and a wide base is ideal.
- A light source: A strong light source, such as a flashlight or a dedicated decanting lamp, is essential for monitoring the sediment as you pour.
- A bottle opener or port tongs: Depending on the age and condition of the cork, you may need a traditional corkscrew or specialized port tongs.
- A clean cloth or napkin: For wiping the bottle neck and any spills.
- A port wine glass: To enjoy the final product.
Preparing the Bottle
Before opening the bottle, it’s crucial to allow it to stand upright for at least 24 hours, preferably longer, to allow the sediment to settle at the bottom. This step is critical to minimizing the amount of sediment that will be disturbed during the decanting process. Carefully wipe the neck of the bottle to remove any dust or debris.
Opening the Bottle with Care
Opening an old bottle of port requires patience and a gentle touch. The corks in older bottles can be fragile and prone to crumbling. If using a corkscrew, insert it slowly and carefully, avoiding pushing it all the way through the cork. Extract the cork slowly and steadily, avoiding any sudden movements. If the cork breaks, you can try using a cork extractor or port tongs. Port tongs are heated and then applied to the neck of the bottle, causing it to crack cleanly. This method requires practice and caution but can be effective for particularly fragile corks.
The Decanting Process: A Step-by-Step Guide
With your tools gathered and the bottle prepared, you can now begin the decanting process. This requires a steady hand, a keen eye, and a bit of patience.
Setting Up for Decanting
Place the decanter on a stable surface and position your light source behind the bottle. This will allow you to clearly see the sediment as you pour. Have your clean cloth or napkin readily available in case of spills.
Pouring the Port Slowly and Steadily
Carefully lift the bottle and begin pouring the port into the decanter in a slow, steady stream. Keep your eye on the neck of the bottle and watch for the first signs of sediment. The goal is to pour as much of the clear port as possible without disturbing the sediment.
Monitoring the Sediment
As you pour, continuously monitor the flow of the port and the movement of the sediment. As the sediment approaches the neck of the bottle, slow down your pouring even further. If you see sediment starting to enter the neck, stop pouring immediately.
Stopping at the First Sign of Sediment
The key to successful decanting is to stop pouring as soon as you see the first signs of sediment entering the neck of the bottle. It’s better to leave a small amount of clear port in the bottle than to pour sediment into the decanter.
What to Do with the Remaining Port
The small amount of port remaining in the bottle will contain a significant amount of sediment. You can discard it, or if you’re feeling adventurous, you can filter it through a cheesecloth or fine-mesh sieve to remove the sediment and enjoy what remains. However, be aware that this filtered port may not have the same clarity or flavor as the decanted portion.
Post-Decanting Care and Enjoyment
Once you have successfully decanted the port, there are a few steps you can take to ensure you enjoy it at its best.
Allowing the Port to Breathe
After decanting, allow the port to stand for a short period, typically 30 minutes to an hour, to allow it to breathe and further develop its aromas and flavors. This is particularly important for older vintage ports.
Serving and Enjoying Your Decanted Port
Serve the decanted port in appropriate port wine glasses, which are smaller than standard wine glasses and designed to concentrate the aromas. Port is best enjoyed at a slightly cooler temperature than room temperature, around 60-65°F (15-18°C). Sip the port slowly and savor its complex flavors and aromas.
Storing Leftover Port
If you don’t finish the entire decanter of port, you can store the leftover port in the refrigerator. While port is fortified and has a longer shelf life than regular wine, it will still oxidize over time. Use a wine preserver to remove air from the decanter before refrigerating it. The port should remain enjoyable for several days, or even a week, if properly stored.
Alternative Decanting Methods
While the method described above is the most common, there are alternative approaches to decanting old port.
Using a Decanting Cradle
A decanting cradle is a specially designed stand that holds the bottle at a slight angle, allowing the sediment to settle along one side. This can make it easier to pour the port slowly and steadily while monitoring the sediment.
Double Decanting
Double decanting involves pouring the port into a clean decanter and then immediately pouring it back into the original bottle (after cleaning it thoroughly). This method is more about aeration than sediment removal, but it can be helpful for particularly old and tightly wound ports.
Troubleshooting Common Decanting Issues
Even with careful preparation and execution, decanting old port can sometimes present challenges. Here are a few common issues and how to address them.
Dealing with a Crumbling Cork
If the cork crumbles during opening, carefully remove any large pieces with a corkscrew or tweezers. You can then filter the port through a cheesecloth or fine-mesh sieve to remove any remaining cork fragments.
Accidental Sediment Spillage
If you accidentally pour sediment into the decanter, don’t panic. Allow the sediment to settle to the bottom of the decanter, then carefully pour the clear port into another clean decanter, leaving the sediment behind.
Cloudy Port After Decanting
If the port appears cloudy after decanting, it may contain very fine sediment that is difficult to remove. In this case, you can try using a fining agent, such as egg white, to clarify the port. However, this is a more advanced technique and should only be attempted by experienced wine enthusiasts.
The Art of Decanting: Beyond the Technicalities
Decanting old port is a blend of technique and artistry. It’s about respecting the wine, understanding its history, and appreciating the ritual. With practice and patience, you can master the art of decanting and unlock the full potential of these exceptional wines. The experience of pouring a perfectly clear, beautifully aged port into a glass is a reward in itself. It’s a chance to connect with the past, appreciate the craftsmanship of the winemakers, and savor the unique flavors that only time can create. So, take your time, enjoy the process, and raise a glass to the art of decanting! Remember, decanting is not just a task; it’s an experience.
Why is decanting old Port important?
Decanting old Port serves two crucial purposes. Firstly, it separates the clear, aged wine from the sediment that naturally accumulates over time in the bottle. This sediment, while harmless, is gritty and unpleasant to drink, and decanting ensures a smoother and more enjoyable tasting experience.
Secondly, decanting allows the Port to breathe, subtly opening up its aromas and flavors. Older Ports, which may have been sealed away for decades, can benefit from brief exposure to air, helping them to release their full aromatic potential and complexity. This enhances the overall sensory experience of enjoying a vintage Port.
How long before serving should I decant an old bottle of Port?
The ideal decanting time for an old bottle of Port varies depending on its age and style, but generally, allow at least an hour or two. This timeframe permits sufficient separation of the sediment and allows the Port to begin to open up aromatically. A very old bottle (over 50 years) might benefit from even longer, perhaps up to three or four hours.
However, avoid decanting too far in advance. Prolonged exposure to air can cause the Port to lose its freshness and vibrancy. Tasting the Port shortly after decanting and periodically thereafter will help you determine when it has reached its optimal level of expression.
What equipment do I need to decant old Port?
You will need a few key items: a clean, clear decanter, a light source (such as a candle or flashlight), a corkscrew, and a clean, damp cloth. The decanter should be free of any lingering odors or residue. The light source is essential for observing the sediment as you pour.
Optional, but highly recommended, is a Port wine funnel with a built-in sediment strainer. This specialized funnel helps to catch any remaining sediment that might escape the decanting process, ensuring a perfectly clear pour. The damp cloth is useful for wiping the bottle neck and preventing drips.
How do I remove the cork from an old bottle of Port without breaking it?
Removing the cork from an old Port bottle requires patience and care. Due to their age, Port corks tend to be fragile and prone to crumbling. Use a corkscrew with a long, thin worm, preferably one designed specifically for older wines. Insert the corkscrew slowly and steadily, being careful not to push it all the way through the cork.
If the cork starts to crumble, try using a two-pronged cork puller (also known as an Ah-So opener). Gently slide the prongs down the sides of the cork and carefully twist and pull upwards. If the cork breaks despite your best efforts, you can try fishing out the remaining pieces using the corkscrew or a small strainer after the Port has been decanted.
How do I pour the Port to avoid disturbing the sediment?
The key to pouring Port without disturbing the sediment is to do it slowly and steadily, using a light source to illuminate the bottle’s neck. Place the light source behind the bottle so you can clearly see the sediment as it approaches the shoulder of the bottle.
Gently pour the Port into the decanter in one continuous motion, tilting the bottle slowly and carefully. As soon as you see the sediment starting to move towards the neck, stop pouring immediately. You should be left with a small amount of Port containing the sediment in the bottom of the bottle, which you should discard.
What do I do if sediment gets into the decanter?
Despite your best efforts, some sediment might occasionally slip into the decanter. Don’t panic! Let the decanter sit undisturbed for a few minutes, allowing the sediment to settle to the bottom.
Then, carefully pour the clear Port from the decanter into another clean decanter or into glasses, leaving the sediment behind in the original decanter. This process might require a little finesse, but it’s a simple way to salvage the situation and ensure a clear and enjoyable pour.
How should I store leftover decanted Port?
Leftover decanted Port should be stored in a cool, dark place, ideally in a refrigerator. Port, once opened and exposed to air, will oxidize over time, but refrigeration will slow down this process considerably.
Use a wine stopper or a vacuum pump to remove as much air as possible from the decanter or bottle. Decanted Port typically remains enjoyable for a few days to a week, depending on its age and style. After that, its flavors will start to fade.