Taking a 1963 port to a restaurant?

[Steve Veness]

A question for the Port Forum Brain's Trust if I may:

We have a small family dinner planned for my brother's 60th at Hawksmoor in Borough Market next month. I have several bottles of Croft 1963. I was thinking of taking one along and asking them to serve it, which they will do for £25 corkage. I will be travelling up to London with the port earlier in the day.

Should I:

1. Take the bottle to the restaurant unopened earlier in the day, ask them to decant it early, and serve it at the dinner in the evening?
2. Take the bottle but ask them to decant it in front of us at the table, maybe at the start of the meal, for serving after the meal?
3. Decant it myself earlier in the day and put it back into the washed bottle for serving at the dinner?

Obviously, I want to get the best from the port.

Any thoughts would be gratefully received.

[MigSU]

Every time I've brought (Late Bottled) Vintage Port to a restaurant I've gone with #3. That way I retain control of the entire process (plus it saves me a trip to the restaurant in the case of #1).

[Alex Bridgeman]

The sommeliers at Hawksmoor are pretty capable, but I am always paranoid with regards to other people decanting my bottles unless I know and have seen for myself that they know what to do - and can do it well.

As a result, I’d either go for #3 or for #2 but with me doing the decanting.

[winesecretary]

Croft 63 is fully ready to go. I would decant into a screw top bottle just before leaving home, rinse out the original bottle, and take both.

[PhilW]

Hi Steve - To get the best from the wine I would recommend at least a four hour decant, and it would not suffer from eight hour if that were needed.
I would suggest pulling the cork first thing in the morning, and just leaving the open bottle to stand. Then decant at lunchtime (probably decant into decanter, rinse bottle, let it dry, then decant back into bottle) and take with you to the restaurant in the evening. Hope it shows well for you.

[Andy Velebil]

#3 would be my choice for reasons stated by others already.

[jdaw1]

Yes, I choose #3. But more than that: how is this even a question. Yes, of course #3.

[flash_uk]

I also choose #3, and echo George’s point that Cr63 doesn’t need a long decant, so keep it well sealed after decant. The last bottle I had about a year ago was yummy.

[Christopher]

Number 3 every time

[Justin K]

No.3 as have done 1 and 2. Maybe I'm cynical but when left to restaurants there always to be quite a lot of sediment to be taken out (at least that's what one sommelier told me!). The waiter's friend(s) takes on a new meaning

[Glenn E.]

I'd go with #3 if that's legal in your area. Here in WA, USA, they have to open the bottle or they will not allow you to drink it. It's probably some kind of liability thing... for all they know it might be spiked and they're liable if you leave the restaurant drunk and get in an accident.

If #3 is not legal, then #1 with clear instructions as to when they should decant. As others have said, I'd say 3-4 hours before you intend to start drinking it.

[Alex Bridgeman]

Note to self: if taking your own Port to a restaurant in WA, use a t-stopper and a heat-shrink capsule. The restaurant will never know the bottle has already been opened, double-decanted and resealed.

[MigSU]

Genius.

[Glenn E.]

Note to self: if taking your own Port to a restaurant in WA, use a t-stopper and a heat-shrink capsule. The restaurant will never know the bottle has already been opened, double-decanted and resealed.

Or just take a Tawny Port.

But that is a great idea... I may need to look into heat-shrink capsules!

[Steve Veness]

Thanks all, I will indeed select option #3 - decant it myself in the morning and back into the rinsed out bottle. I'll report back how it it all pans out.

Cheers!