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Old Decanted Port
Posted: 15:26 Sun 01 May 2022
by jdaw1
Wine and Food, “A Gastronomical Quarterly Edited by André L. Simon”, issue “No. 22: Winter Number 1937” has, pp105–6, a description of “The Inaugural Meeting” of the Manchester Branch, held at that city’s Clarenden Club on Thursday 11 May 1939. The wine list included “Old Decanted Port”, and then explained.
Old Decanted Port. A successful experiment which will interest our members. A Manchester wine merchant, and, incidentally, one of our members, conceived the idea of decanting his oddments of old vintage ports, and blending them together. The result is a wine astonishing for its style and beauty. The oldest of the component parts—a port dating back to 1865—is discernible in the finished article in the form of dryness and vinosity, while the fruit and flavour are provided by the more youthful vintages, mature as even these are.
Re: Old Decanted Port
Posted: 20:01 Sun 01 May 2022
by akzy
85 years later, we could replicate at a tasting?
Re: Old Decanted Port
Posted: 20:47 Sun 01 May 2022
by jdaw1
akzy wrote: ↑20:01 Sun 01 May 202285 years later, we could replicate at a tasting?
I’m light of 1865s.
Re: Old Decanted Port
Posted: 20:56 Sun 01 May 2022
by akzy
By relative ages, it's 1865-1937 is a mere 72 years.
Re: Old Decanted Port
Posted: 23:16 Sun 01 May 2022
by MigSU
jdaw1 wrote: ↑20:47 Sun 01 May 2022
akzy wrote: ↑20:01 Sun 01 May 202285 years later, we could replicate at a tasting?
I’m light of 1865s.
Re: Old Decanted Port
Posted: 08:13 Mon 02 May 2022
by PhilW
akzy wrote: ↑20:56 Sun 01 May 2022
By relative ages, it's 1865-1937 is a mere 72 years.
Indeed, it would currently be the equivalent of blending a number of oddments from 1950 <= years <= 2020.
An interesting experiment, but I can see why those chose oddments. Of course you'd want to check all for faults, or being Cruz '89, before blending.
Re: Old Decanted Port
Posted: 14:58 Thu 05 May 2022
by Justin K
I'm in but all I have is a half bottle of Cockburn's 1950!
Re: Old Decanted Port
Posted: 17:37 Thu 05 May 2022
by Glenn E.
PhilW wrote: ↑08:13 Mon 02 May 2022
akzy wrote: ↑20:56 Sun 01 May 2022
By relative ages, it's 1865-1937 is a mere 72 years.
Indeed, it would currently be the equivalent of blending a number of oddments from 1950 <= years <= 2020.
An interesting experiment, but I can see why those chose oddments. Of course you'd want to check all for faults, or being Cruz '89, before blending.
Based on this quote:
"The oldest of the component parts—a port dating back to 1865—is discernible in the finished article in the form of dryness and vinosity, while the fruit and flavour are provided by the more youthful vintages,
mature as even these are."
It seems that, while undated, even the "more youthful" vintages are being referred to relative to the 1865, and are described as being mature, so I suggest that the range should be 1950 <= years <=
2000. I do not personally consider a 2000 to yet be mature, but others might.
Re: Old Decanted Port
Posted: 16:22 Fri 24 Jun 2022
by mosesbotbol
Sounds like the most expensive way to make a crusted port.