For The Love Of Port

We all have our limits when something goes wrong with a Port/wine and some flaw rears its ugly head. But sometimes a little bit of a flaw isn't so bad. Like Brett in dry wine, for me, a little is no problem. But when it comes to Port V.A. (Volatile Acidity) is a killer for me. Even a small amount ruins a Port. Thankfully it doesn't happen too often, though there are some well known Ports from the late 80's and 90's that have it.

What are the flaws you can and can't stand in your Ports?

Agree V.A. is pretty bad---although just a trace I can endure. Been fortunate not to have had many tainted bottles.

Andy Velebil wrote:What are the flaws you can and can't stand in your Ports?

Too much air in the glass!

I'm not sure if this is the kind of flaw you're looking for, but I really don't like "hot" Ports. If the alcohol stands out it makes the Port sharp and unenjoyable for me.

TCA to me is worse than VA. Overly oxidized port is no fun either.

I can handle some VA, and even low TCA. Oxidized? Isn't that tawny Just don't cook it--I prefer vegetables on my plate, not in my glass; and even fresh green pepper gets to me in higher concentrations.

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Lack of acidity.

TCA is obviously pretty awful, but other than that I have the biggest issue with heat. VA doesn't bother me too much unless it's particularly bad (ie really medicinal/varnishy/sour etc). Poor storage issues are generally pretty bad to me too (cooked or flawed/quickie oxidized)


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Eric Ifune wrote:Lack of acidity.

This as well, for me.

Settling in for the evening, watching a good film (movie) in bed - and then reaching the end of the decanter before the end of the film..

Tom Archer wrote:Settling in for the evening, watching a good film (movie) in bed - and then reaching the end of the decanter before the end of the film..

I think that's the classic "750ml flaw" :-P


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Tom Archer wrote:Settling in for the evening, watching a good film (movie) in bed - and then reaching the end of the decanter before the end of the film..

This is the all-time major flaw. I hate when that happens!

Brettanomyces, rarely found in Ports of any kind is a flaw that I am not fond of unless in low levels in a CndP or Bdx. TCA is the worst of all and lack of acidity is likely next in line.

I've been thinking about this...this isn't a "flaw" but I really struggle with non-Portuguese Ports. They always seem so bright and brassy and they come off to me as a rule as 3rd class basic rubies or tawnies. I really do think the soil (schist) adds a dimension not found elsewhere.

John M. wrote:I've been thinking about this...this isn't a "flaw" but I really struggle with non-Portuguese Ports. They always seem so bright and brassy and they come off to me as a rule as 3rd class basic rubies or tawnies. I really do think the soil (schist) adds a dimension not found elsewhere.

Very true, I'm right there with you (with some rare Domestic standouts I've had, such as Roxo's Tradicional, and a couple others).

John M. wrote:I've been thinking about this...this isn't a "flaw" but I really struggle with non-Portuguese Ports. They always seem so bright and brassy and they come off to me as a rule as 3rd class basic rubies or tawnies. I really do think the soil (schist) adds a dimension not found elsewhere.

I have a couple exceptions, but I agree. I think that the general afterthought or winemaker inexperience nature of the domestic port-style wines is by far their worst flaw. Just because it's red, fortified and sweet doesn't mean it will taste good. That's like assuming red, not fortified and dry wine will taste good and is comparable to (insert any famous dry red region here) simply because it meets those categories.


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I've had a number of non-Portuguese "Ports," and while some have been enjoyable in their own right, my problem is that many are simply fortified and oxidized, falling in a bad spot somewhere between a VP and a tawny.

I like some of the Australian Tawny ports that are available and some are really well made. But as the grape make-up is very different, I never try to equate them to what Portugal can achieve. They are totally different beasts, especially the ones based on Muscat.

I'm not sure if it's a flaw but I can't stand quickly dying finishes. I love any liqour/beer that coats your tongue and has that lasting flavor.

I would have to go with TCA followed by "death by oxidation". I can tolerate a bit of VA but there is a limit . I think with Port the sweetness can cover more VA than other wines, but that's just me.

As for other wines calling themselves Port, it's more a matter of expectations and taste. " The turn of the 20th century saw port as California’s best selling sweet wine. In the years prior to Prohibition, California wineries made about 5 million gallons of port annually. Even during Prohibition, port accounted for about 20% of all legally produced California wine. " Not that it was any good of course. I like a well made Zinfindel Port and Terre d'Oro and Milliaire make good ones for ~$30. I also can appreciate those that have planted the traditional varieties showing a true commitment to producing "Port". Heitz Cellars is one and it is tasty, the 1974 Angelica is decadent and north of $100. Black Sheep also makes "Fortissimo" from traditional grapes and it is very tasty. However it appears that far too many produce a "Port" that is indeed an afterthought.

I've just decided that the two flaws I really don't like are TCA taint and bottle stink. I hate it when an otherwise good bottle has its fruit and floral elements swamped by mouldy cardboard or boiled cabbage. Yuck!