PORT - Styles of Port - White Port

4 important questions on PORT - Styles of Port - White Port

Which styles of  White Port are there

  • Fruity, unoxidized
    • Muscatel
    • aromatic, fruity, floral
  • Highly oxidized
    • Malvasia
    • honey in youth, nutty with age
  • Slightly oxidized
    • due to limited ageing in oak
    • still show fresh fruit, but gain a slight nuttiness

How can White Ports be labelled

  • Like Tawny Ports:
    • Reserve > min. 7 years in oak
    • 10-20-30-40 years after tasting panel IVDP
    • Colheita > 1 vintage, min. 7 years wood

How is a fruity, unoxidized White Port produced

  • Key grape is Muscatel
  • grapes crushed
  • SO2 added
  • maceration couple of hours at chilled temperature to limit oxidation
  • must drained and pressed
  • juice fermented without the skins at 17-18C (like white wines)
    • enhances fruity aromas
  • stored in stainless-steel or very large oak casks for short period
  • lemon in colour
  • medium bodied
  • flavours of stone fruits or floral notes
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How are highly oxidized White Ports produced

  • Malvasia
  • grapes crushed
  • SO2 added
  • maceration couple of hours longer than the fruity style
  • fermented at slightly warmer temperature (20-22C) to extract more phenolics that will support the wine during ageing
  • aged several years in small casks
  • amber-brown
  • caramel, citrus peel, dried stone fruits, nuts

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