A vintage port you can drink now with pleasure or hold for 10 years. Dense purple-black in colour with a spicy blackberry/mulberry nose and evident spirits on the nose; full-bodied, sweet mulberry, well-extracted, rich and full on the palate.
Loureiro and Alvarino are the 2 best varieties used in Vinho Verde. This example shows grapey green scents with fresh green herb on the nose and lean green fruit on the smooth palate. Finishes with a touch of stony mineral.
Ruby red and rich with bright blackberry, dark currant and plum flavours, plenty of grip and concentration and a long, rich finish.
Arinto is one of my favourite underdog grapes of northern Portugal: lemony, herbal, marine and lean. Here it shines in Lisbon, from an estate established in the 16th century. This is fermented cool in stainless steel, after which it spends 5 months on the lees to fill out the wine's thin frame. Light and fresh, with that hallmark herbal lemon and pithy grapefruit pervading the linear form. Sea salts season the brisk finish. A fruitier, livelier choice than Chablis, and just as at home with oysters or spot prawns.
An alternative to Chip Dry (and my preferred white port) for Porto Tonicos. This dry white Port opens with a nice cut of citrus, orange and lemon pith. A fine vibrance and snappy acidity on the gently citrus-sweet palate. A blend of Malvasia Fina, Gouveio, Viosinho, Rabigato and Arinto.
Rich and fruity, with roasted plum, fig, wild raspberry and dark cherry flavours, spice and a lifted, mouth-filling finish.
A blend of the port grapes Touriga Nacional, Tinta Roriz and Souzão, made by Casa Agricola Carm in the Upper Douro. Dense purple-black in colour, it shows a cedary, plum and blackcurrant nose lifted with oak spice; medium- to full-bodied, it’s dry and savoury with black-fruit flavours and balancing acidity.