You don't need to decant vintage port. Aeration of a wine containing 18% etoh isn't needed. Ports have extensive sediment. If carefully kept upright, and handled gently the sediment doesn't need to leave the bottle. I uncork, and pour a glass, carefully. On the next night, and the night after we carefully pour. Don't waste port by decanting and straining. We have a stock of 1963 port, one of the great vintages of the 20th century, much older than the somnelier is working with.
