1977 Dow VP Decant Question

One recent Cellar-Tracker poster recently wrote that he decanted his 1977 Vintage Port for 12 hours and it still needed more time, while another wrote that he decanted for 24 hours, and apparently that was fine, which seems to me like a bit much but what do I know as I only pop the cork on VPs
this old once or twice a year. Any thoughts on this? We'll be drinking the Port on Monday.

[David M. Bueker]

Not on the Dow, but I had a ‘77 Warre the other week that had been decanted for 6 hours, and it was good, but still a touch tight.

[Jenise]

Clint--long time no see!

I'll check with Roy Hersh, the ultimate port authority, and get back to you.

I agree with 6 hours plus. From a recent tasting note on CT:

"With 12 hours in decanter, an initial mustiness disappeared completely, and the initially harsh spirit receded to a tolerable level. A longer decant definitely would not hurt."

These others drink more VP than I do.
But I would say, much depends on circumstances. If big group, and one pour each, I'd definitely go for long decant. But if a long dinner for 4-8 people, with other wines, I might decant 2-4 hours in advance, do a small pour with almonds (or spiced cashews) or another savory nibble, then Champagne as palate cleanser then dinner wines, and finish with VP and Stilton. I love watching wine evolve,

[David M. Bueker]

These others drink more VP than I do.
But I would say, much depends on circumstances. If big group, and one pour each, I'd definitely go for long decant. But if a long dinner for 4-8 people, with other wines, I might decant 2-4 hours in advance, do a small pour with almonds (or spiced cashews) or another savory nibble, then Champagne as palate cleanser then dinner wines, and finish with VP and Stilton. I love watching wine evolve,

That sounds lovely. Let’s do that sometime. I’ll bring the Port. Or come up here and plunder the cellar.

If I were going to do a dinner, I think I would try Dale's suggestion -- 2-4 hours in decanter before dinner, then maybe 4 more hours while we are at table -- but this is just a post-prandial thing for four of us who get together once every year after dinner to explore an old bottle of Port.

[Jenise]

Roy recommends about 6 hours to get it going and warns that this vintage has a higher incidence of TCA-affected bottles.

Thank you, Jenise. I'll go with six then. Roy is an old friend but I was reluctant to ask him as I don't subscribe to his newsletter. We'll keep our fingers crossed about the potential TCA problem.

That sounds lovely. Let’s do that sometime. I’ll bring the Port. Or come up here and plunder the cellar.

YEs let's do it!

'Thanks to all for your advice. You're a great forum.

Unfortunately the 77 Dow VP wasn't a great wine. The cork had turned into mush. What a crapshoot this wine game is, although a fascinating one.

[Jenise]

Isn't that the truth? Sorry it wasn't a great bottle for you.