Port, but not as you know it: Pink port and port in a can!
The Portuguese used to struggle to preserve their red wines during their hot and long journey from the vineyards in Douro Valley to the town of Porto, where warehouses stored and distributed their wines. Fortification was a way to preserve wine. This preservation evolved into the smooth, velvety port that we know and love - a staple at Christmas, alongside cheese boards or as a wintery night cap. But Port is now so much more… with a wealth of varieties from summer ready pink ports that can make the fruitiest cocktails, to light and crisp whites that would be welcomed by all as an aperitif. Guest writer Jenni Allen from Olive & The Vine reviews two contemporary styles of Port.
Taylors Chip Dry White Port & Tonic
White port is a quintessential summer drink - Taylors Chip Dry White Port was first blended in 1934, and since then has quite the cult following. Oak aged for 4 - 5 years this port gets a delicate, fruity fragrance on the nose with oak influence over a lively palate. Taylors Chip Dry White Port, Classic Tonic, a twist of lemon and a dash of mint.
Taylors Chip Dry White Port & Tonic
Croft Pink Port
A new style of port, developed in 2008 from winemaker David Guimarens. A light pink hue is achieved by a 12 hour maceration on the skins followed by a week long cool fermentation - generating a rich, intense flavour along with a light summery colour. Smooth, crisp and raspberry, strawberry and plum fruitiness with sweet floral and honey. Amazing in a variety of summery cocktails.
