1985 Fonseca

Tasting notes for individual Ports, with an index sorted by vintage and alphabetically.
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Tasting notes for individual Ports, with an index sorted by vintage and alphabetically.
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jdaw1
Taylor 1900
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1985 Fonseca

Post by jdaw1 » 02:53 Sun 04 Jan 2009

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

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jdaw1
Taylor 1900
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1985 Fonseca

Post by jdaw1 » 03:13 Sun 04 Jan 2009

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?

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AHB
Quinta do Noval Nacional 1962
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Re: 1985 Fonseca

Post by AHB » 08:36 Sun 04 Jan 2009

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.
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EricD
Fonseca Bin 27
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Re: 1985 Fonseca

Post by EricD » 17:44 Sun 04 Jan 2009

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.

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jdaw1
Taylor 1900
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Re: 1985 Fonseca

Post by jdaw1 » 15:27 Thu 15 Jan 2009

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

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jdaw1
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Re: 1985 Fonseca

Post by jdaw1 » 02:10 Thu 29 Jan 2009

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.

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