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Am ‘emergency’ tasting, chez jdaw1, starting at 4:30pm Saturday 3rd January 2009. Links:

• Review of the evening as a whole;
• 1970 Fonseca;
• 1985 Fonseca;
• 1983 Dow;
• 1985 Dow;
• 1985 Noval;
• 1985 Cálem;
• 1994 Cálem;
• 1989½Â±4½ Cálem;
• Planning and arrangements, such as they were;
• Placemats.

1985 Fonseca: lighter than my previous F85s, but still a black monster. At T+0 the decanter-priming sample full on tannic monster, but at D+17hr the nose dominated by TCA. Damn. To taste lighter than usual, and a lot flatter, evenly sweet across the palate from early to late, and great length. Damaged by TCA alas.

Does TCA make port light in colour?

jdaw1 wrote:Does TCA make port light in colour?

Not in my experience. For example, I have drunk some extremely dark bottles of Gould Campbell 1977 which were riddled with TCA. I don't think that the TCA has any impact on the development of the colour of a port, I would expect that the colour is only dependant on time in bottle and storage conditions.

1985 Fonseca: Color fairly dark with hints of anise and licorice on the nose, despite the TCA. There were still some nice flavors, rich fruit and some spice - cloves, which I also noted were apparent in the Fonseca 1970.

The following day, with Eric D, the 1985 Fonseca was still ‟Yuck! TCA-tastic”.

SushiNorth wanted to know what would happen to this port.

It was left in the decanter, at room temperature, until today more than three weeks later. The TCA evaporated hurray. Then buy a bit more than a pound of very lean minced beef. For a few minutes sear in a frying pan, stirring. Meanwhile, in a pint glass, mix with the port Colman’s English mustard: I find it more efficient to pour port into the mustard jar, shake, and then pour out the now-slightly-red liquid mustard. Use a whole jar. Add to seared meat the pint of mustardy port, and a jar of peeled tomatoes. Maybe some vegetables. Simmer. Simmer more. Keep simmering until the liquid has reduced to wet meat, and serve on pasta with a red pepper. Yum.