ThePortForum.com

There is a rule of thumb concerning decanting times of VPs at at the Vintage Port site that says:
"Decant vintages up to 40 years old two or three hours before serving, or decant older vintages 30 minutes to an hour before serving."
http://www.thevintageportsite.com/view.php?id=13821

I wonder if there is a rule of thumb for Crusted ports, too. Like if younger than 10 years take x hours, if older than 10 years take y hours.

I'm asking this question because I want to try a bottle of Grahams Crusted 1998 on Friday. I was thinking about 3 hours decanting time. What do you think? Is that enough or too long?

How long will it take you to drink it?

If 20 minutes, then decanting should be precise.

But if four hours, then decanting can be approximately early. Say, one hour.

I don't have a rule of thumb, I just open early evening and drink over the next couple of days.

I will share the bottle with someone else. So drinking will take a leisurely 45 to 60 min.

Perhaps I should give it 2 hrs in the decanter before pouring the first glass.

AW77 wrote:2 hrs in the decanter before pouring the first glass.

Very sensible.

The Crusteds I’ve drunk have not been sensitive to decanting time. An hour or a few seem to work, and to work equally well.

I would half the decant time of a normal VP of the same age. That will probably get you in the right ball park.

Andy Velebil wrote:I would half the decant time of a normal VP of the same age. That will probably get you in the right ball park.

Very sensible.