I can’t believe I am on the edge of my seat waiting for her next post.
I have to say, I’m astounded by the results of this experiment. I was expecting something really toxic, something horrible. But it’s… not horrible.
The taste has lost a lot of the sweetness it once had, but it’s still a bit sweet. The flavor’s very concentrated, but I can taste the Zinfandel flavor. There’s a sourness there with the sweetness, but they balance each other rather effectively.
The wine is indeed surprisingly full-bodied… I don’t know what it tasted like in its prime, but I wouldn’t normally expect a pink wine to be so thick.
I wouldn’t care to drink much of it straight. But I wouldn’t call it vinegar… or if it is, it’s much better vinegar than I ever buy at the grocery.
I didn’t flinch, or cringe, and I took three sips to sort out what I was tasting, with no sense of dread as I sipped.
I’m not going to finish my little glass. But I think it might make very nice salad dressing.
I have to say, I’m really astonished by this turn of events. If it weren’t for my Doper pride, I might never have opened it. Now I know.
And knowing is half the battle.
Shouldn’t that be a box rather than a jug?
That along with your observation of the cork and color of the wine…
I think your wine is in some stage of oxidation (as is normal) but not acetic spoilage because that would be noticed by the presence of vinegar bacteria.
Thanks for taking one for the team. 
I, for one, will be eyeballing the Cincinnati news in the morning for reports of a giant, mutant, fanged and clawed monster terrorizing the city.
Blargh. Just reading that made me wince. Awesome descriptions!
Like John F said, thanks for the experiment.
This is taking one for the team. But FisherQueen gets close. 
In my weariness I thought you said ‘Knowing is half the bottle.’
It’s my understanding that tawny port doesn’t bottle-age. You might want to check into this before putting the bottle into storage.