Decanting

One ritual which is essential for Vintage Port is that of decanting.  

This is necessary to separate the wine from the natural sediment which forms in a bottle of Vintage Port as it ages in the cellar.  Decanting is also necessary to aerate the wine and allow its delicate and complex aromas, dormant during the ageing process, to open up and express themselves.  

Presenting a Vintage Port in a beautiful decanter in which its colour is displayed to best advantage can also greatly add to the enjoyment of the wine, providing pleasure to the eye as well as to the palate.

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Taylor Fladgate Managing Director, Adrian Bridge, announced: “The success of the earlier Taylor Fladgate Historical Limited...
Taylor Fladgate launches a new Limited Edition from its Historical Bottle Collection

Taylor Fladgate Managing Director, Adrian Bridge, announced: “The success of the earlier Taylor Fladgate Historical Limited...

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News & EventsNews & Events

Taylor Fladgate Port was the first to produce a dry white aperitif port. Chip Dry White Port was first blended in 1934, since when it has acquired...
Taylor Fladgate Port announces the launch of the first ready-to-drink white Port & tonic in a can.

Taylor Fladgate Port was the first to produce a dry white aperitif port. Chip Dry White Port was first blended in 1934, since when it has acquired...

Read More

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