Do you prefer dry or sweet White Ports?

[Roy Hersh]

Colheitas not included.

[Glenn E.]

Colheitas not included.

Um... well then... none of the above?

For me, though, that's really true of all Port whether white, ruby, or tawny. I'm just not a fan of the base-level Ports. I'd have to choose the sweeter white Ports, though, if forced to choose between the two.

[Eric Menchen]

Well, to be contrarian, yes, I prefer dry or sweet white Port, depending on my mood. IMHO, the dry can be a nice apéritif, and the sweet a nice dessert wine. I recently pulled a different white dessert wine when a guest told me she didn't like red wine at all (or couldn't tolerate it? don't remember for sure), so there's a place for it, and a few places in my cellar for white Port.

[Roy Hersh]

Glenn,

There's always good old 10 year old White Port and that is not considered a Colheita, but a new category.

[Glenn E.]

Glenn,

There's always good old 10 year old White Port and that is not considered a Colheita, but a new category.

I've been wanting to try one of those, but still haven't had the chance. I discussed it briefly with Goncalo as I was placing my order, but ended up not having enough room coming back to order one. I believe he had a Lamelas available, but I just didn't think I'd be able to fit it in. I was already 3 bottles over my suitcase's 8-bottle capacity at the time.