How to decant Vintage Port ?
The main objective is to enhance the tasting, from its visual appearance, taste and aroma. First of all, some accessories needed... a decanter washed with mineral water, a piece of cheesecloth, a funnel, Port tongs, water and a stove.
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| C. da Silva Port tongs |
The traditional way is to leave the bottle standing up for a couple of days and pull out the protective cap and the cork without twisting or moving the bottle. (In the case of Vintage Port with some decades of aging, where excessive moisture causes wear of the stopper, should be used Port tongs).
First step is to place the iron side of the Port tongs into the hot stove, until it turn incandescent, than just need to put it 1 cm above the cork, firmly, about 60 to 90 seconds, take it off and than a little bit of water will cause the instant reaction, by breaking itself. Grabbing the bottle, gently, start to poor it for the decanter, that on the top will have the cheesecloth inside of the funnel, ensuring that the finer and smaller sediments and eventually glass will spend to the decanter.
First step is to place the iron side of the Port tongs into the hot stove, until it turn incandescent, than just need to put it 1 cm above the cork, firmly, about 60 to 90 seconds, take it off and than a little bit of water will cause the instant reaction, by breaking itself. Grabbing the bottle, gently, start to poor it for the decanter, that on the top will have the cheesecloth inside of the funnel, ensuring that the finer and smaller sediments and eventually glass will spend to the decanter.
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| DALVA Vintage 1994 |
This ceremony not only keeps the Port drinkable for 3 or 4 days but will also aerate the nectar.
As a extremely quality wine, the Port will continue to evolve in the glass, that if possible should the official Port wine glass, designed in 2001 by Álvaro Siza Vieira (the most famous portuguese architect).As an pairing for Vintage, desserts made with red fruits, blue or spicy cheeses, dark chocolate and game. Serving between at 16ºC to 18ºC.
Gonçalo Devesas
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