Port Wines to be decanted
Decanting Vintage Port - vintage port, crusted port, late bottled vintage port that states Traditional or
Unfiltered on the lable. These are the bottle matured ports that will develop a sediment or crust in the aging
No Need to Decant - tawny port, white port, ruby port or colheita ports. These port wines are cask aged and have been
filtered prior to bottling.
How to Decant Vintage Port - stand the bottle upright for a few hours before decanting. Open the bottle carefully, being
sure not to disturb the sediment that is now at the bottom. With a clean port decanter to hand pour steadily, in one continuous
pour from the bottle to the decanter. A decanting funnel will make this easier. As soon as sediment appears stop pouring.