For The Love Of Port

I'm pretty sure I've had this before, but can't remember exactly when. This is from a bottle that Roy gave me which has been open 4 days.

Miller Teodoro is made using Portuguese grape varieties - notably Touriga Nacional, Sousao, and Tinta Cao. One would think that would make it difficult to tell apart from real Port, but that's not the case. I can tell it isn't Port, and I'm pretty confident than most of the people here would be able to tell as well. That's not to say that it isn't good... it just doesn't taste quite right.

NV Miller Teodoro port

Color: Deep, rich red. Not quite opaque in the center. Very clear. Rather than straight pink near the rim, it has an orange tint to it.

Nose: Some alcohol, some bright red fruits, and a distinct green pepper note. I associate that smell with Zinfandel, though there's none in the bottle according to the label.

Palate: Tart entry. Powerful acidity. Lots of red berries including some tart red cherry. That Zinfandel-like green pepper note comes through here as well, though fainter. Only medium to medium light body, but that seems fine with the acidity. Quite dry for a Port, though still very sweet compared to a dry red wine.

Finish: the green pepper note rises back up here, along with a lot of heat and what almost feels like a sear from the acidity. Good length. The tail does not resolve into apples like I usually find in real Port.

Score: This is the hard part. Should it be rated as Port or as a fortified dessert wine? The label says port, so I guess that's what it gets compared to. Too bad. As a Port, I can give it only 82 points. The taste, while pleasant enough in its own way, is off for a Port. It is reasonably good, but no better. As a fortified dessert wine I'd probably give it closer to 87.

Roy informed me today that this bottle was corked. He knew I wouldn't be able to tell since I seem to be completely oblivious to TCA, but it's still funny that there's absolutely nothing in my notes that might possibly indicate that it was flawed in that way. Normally I can at least look back at my notes and see something in retrospect - a muted nose or a subdued palate - but not this time. I suspect that the great acidity is what hid those side effects from me.

Stewart and I could not get past the overt TCA. I knew that Glenn with his high threshhold for corkiness, would be likely not be able to detect the flaw in this Port. Underlying the TCA there was some really nice fruit. That being said, it was too painful to smell, no less drink and I couldn't even muster a tasting note.