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I searched for a proper thread to ask a question concerning some decant times, but found that people mostly post their questions under individual threads (mostly under the VP in question). Perhaps it might be a good idea to have a single thread where decating times could be discussed (and I think that decanting times are probably a very lively subject for discussion).

I would like to hear your opinion on decanting times for the '97 Croft Roeda and '98 Warre Cavadinha. I would go for 6 hours. Or is this too short?

Roy (Hersh) did an article on a long while back with guidelines which I think are a good starting point for discussion:

Roy Hersh on :ftlop2014: said [url=http://www.fortheloveofport.com/2006/02/10/decanting-vintage-port-the-qhersh-methodq/]here[/url] wrote: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
36-45 years old: *3-5 hours of decanting time
46-60 years old *2-3 hours of decanting time
60 years old: *1-3 hours of decanting time

The * indicating that this was a guideline only and would vary for specific ports. I tend to the high side of Roy's estimates - in some case extending the high side, for example a typical '55 may only need 2-3hr but can happily cope with 4-6 without expected risk of disintegration, and most 70's I would give 4-6hrs and have no problem with them in the 6-8 window. '85s I would usually give a minimum of 6 hours, and happily up to 10-12 to get the best from some of them. On the very old side I would pop'n'pour, in case the wine breaks down quickly (unless from a known good stash which can take a longer decant). My table would looks something like (current years in brackets against age):

• 20 years old (94) : 8-12hr
• 20-35 years old (80-92) : 6-10hr
• 35-45 years old (70-77) : 4-8hr
• 45-60 years old (55-66) : 3-6hr
• 60-70 years old (45-50) : 1-3hr
• >70 years old (<30) : pop'n'pour

I wonder whether Roy would modify his table much if reviewed now (I believe the above was written in 2006). Roy?

AW77 wrote:I would like to hear your opinion on decanting times for the '97 Croft Roeda and '98 Warre Cavadinha. I would go for 6 hours. Or is this too short?

More for the Warre, less for the Croft.

PhilW wrote:Roy (Hersh) did an article on a long while back with guidelines which I think are a good starting point for discussion:

Roy Hersh on :ftlop2014: said [url=http://www.fortheloveofport.com/2006/02/10/decanting-vintage-port-the-qhersh-methodq/]here[/url] wrote: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
36-45 years old: *3-5 hours of decanting time
46-60 years old *2-3 hours of decanting time
60 years old: *1-3 hours of decanting time

The * indicating that this was a guideline only and would vary for specific ports. I tend to the high side of Roy's estimates - in some case extending the high side, for example a typical '55 may only need 2-3hr but can happily cope with 4-6 without expected risk of disintegration, and most 70's I would give 4-6hrs and have no problem with them in the 6-8 window. '85s I would usually give a minimum of 6 hours, and happily up to 10-12 to get the best from some of them. On the very old side I would pop'n'pour, in case the wine breaks down quickly (unless from a known good stash which can take a longer decant). My table would looks something like (current years in brackets against age):

• 20 years old (94) : 8-12hr
• 20-35 years old (80-92) : 6-10hr
• 35-45 years old (70-77) : 4-8hr
• 45-60 years old (55-66) : 3-6hr
• 60-70 years old (45-50) : 1-3hr
• >70 years old (<30) : pop'n'pour

I wonder whether Roy would modify his table much if reviewed now (I believe the above was written in 2006). Roy?

Thanks for this reference. These rules of thumb are really usefull.

I've had a search and this thread is the closest to answering my question, but I'm intrigued to see if there's variation for ruby types.

I plan on opening a 2014 LBV for the tasting tomorrow, I was considering whether I should decant this evening or first thing tomorrow morning. Any thoughts?

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I'd definitely go for tonight.

I believe for the 1991 horizontal tasting we double-decanted everything the night before at Tom's request - and the QdlR was one of the three winners of that. So, I've just decanted a 1991 QdlR, ostensibly for tomorrow night, although there's some sampling going on.

Thanks for the advice, I have done so and it's already rather delicious. I'm trying to keep the sample to just a small amount...

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When opening a bottle of Port 24 hours before you plan to drink it, I find that bottle variation means it’s advisable to open two bottles.

That way the bottle variation — in fill levels when you drink the wine — doesn’t matter to your guests!

I generally open most Port an hour or so before drinking it these days. But that is simply because it extends the drinking window: I’d rather have day 1 being a bit under-decanted, day 2 on the nose and day 3 a bit over-decanted then perfect on day 1, a bit over on day 2, and very over on day 3. Clearly it’s a bit different when you are going to finish the bottle in an evening!

However, re-reading this thread also makes me think that I have been habitually un-decanting in recent years when we are going to be drinking most of a bottle, rarely going above 4 or 5 hours. In the past, I used to like really long decants (e.g. 72+ hours) so I should probably get back into that practice.

I also assume when I use the coravin that a single glass requires much less decanting time but I might be wrong about that.

I think Roy's numbers were way too low on the middle distance. Bottles in the 20 - 35 year range are usually significantly better after a day in the decanter - some need even longer.

On the other hand, bottles over 50 years old rarely gain much, and are usually fine from a fresh decant.