White Port - need some ideas

Jay Hack · Post by **Jay Hack** » Wed Jun 27, 2007 7:15 pm

I didn't even know there was such a thing as White Port until I went to a charity wine tasting by T Edward wines last year and they had a few. I thought they were very interesting and worth buying a few, if for no better reason than to surprise people with mystery wines at OLs. And I would like to have a few for large dinners at my house. Anyone have any recommendations on what is good, how much they cost, where to buy, aging, etc.

Todd Pettinger · Post by **Todd Pettinger** » Wed Jun 27, 2007 10:22 pm

Apparently the Lagrima Whites are sweet white ports, which are better on their own, much like a normal port. Many of the others are a very dry white, which many of the folks on this board tolerate only with the addition of tonic and/or ice. Some add mint leaves to make it taste better.

The one white port that I tried was very dry and not great.

almost scared me away - but it appears the July Virtual Tasting may be a Lagrima White Port, so I'll bite the bullet and try one of these to see if I can recover some respect for the White Port! :)

Todd

nicos neocleous · Post by **nicos neocleous** » Thu Jun 28, 2007 4:47 am

Jay,

I have bought and enjoyed Churchill's white Port in the past.

Jay Hack · Post by **Jay Hack** » Thu Jun 28, 2007 6:11 am

nicos neocleous wrote:Jay,

I have bought and enjoyed Churchill's white Port in the past.

I checked it on Winesearcher. Looks very cheap. I can get it for $15 or less. Is it pop and pour or do you have to look at it in your wine cellar for 15 years.

Marco D. · Post by **Marco D.** » Thu Jun 28, 2007 7:00 am

Jay Hack wrote:Is it pop and pour or do you have to look at it in your wine cellar for 15 years.

Pop and pour! I personally like it on the rocks with a lemon twist. I've heard some people put mint leaves in as well, although I never tried that.

nicos neocleous · Post by **nicos neocleous** » Thu Jun 28, 2007 7:06 am

Marco D. wrote:
Jay Hack wrote:Is it pop and pour or do you have to look at it in your wine cellar for 15 years.
Pop and pour! .

Agreed!

Jay Hack · Post by **Jay Hack** » Thu Jun 28, 2007 1:25 pm

Marco D. wrote:
Jay Hack wrote:Is it pop and pour or do you have to look at it in your wine cellar for 15 years.
Pop and pour! I personally like it on the rocks with a lemon twist. I've heard some people put mint leaves in as well, although I never tried that.

Yucky poo. The stuff I had a T Edwards was a sweet desert wine with a nice flavor by itself.

Marc J. · Post by **Marc J.** » Thu Jun 28, 2007 3:11 pm

Try Churchill's. From my limited white port experince it seems to be one of the better, more full bodied examples of the type.

Jason Brandt Lewis · Post by **Jason Brandt Lewis** » Fri Jun 29, 2007 6:18 am

Churchill's!!!

S. Marello · Post by **S. Marello** » Fri Jun 29, 2007 6:25 am

A little insight on white Ports:

They can be Dry, Medium Dry or Extra Sweet (Lagrima). White Port is very big in some countries like France and England. Extra Dry Ports are excellent aperitives simple or mixed with tonic, lemon and some ice (in this case, it's called a Portonic - the only official Port wine cocktail endorsed by the IVDP - extremely refreshing!). Medium dry and Extra sweet Ports can be drunk much like you would drink Sauternes. Some fois gras + confiture is a great combination every time.

Sweet White ports are also good with some desserts (i.e. a dry orange cake).

It is a relatively small part of the Port business, but there are some lovely White Ports out there. Don't be afraid to try them, and most of the times they are relatively inexpensive (except if you go for the oldies, like the Dalva 1953 Colheita Golden White).

Cheers

Stefano Marello