White PortChip Dry
Taylor’s was the first to pioneer dry white aperitif port. Chip Dry White Port was first blended in 1934, since when it has acquired a devoted following throughout the world. Chip Dry is made from selected dry white ports produced from grapes grown in the Douro Superior (the eastern area of the Douro Valley). Although several white grape varieties are used, the Malvasia Fina grape predominates.
Chip Dry is produced using the traditional port wine vinification method, brandy being added to the must to halt fermentation and to preserve some of the grape’s natural sugar in the finished wine. In the case of Chip Dry, the brandy is added later, when much of the sugar has been converted into alcohol, producing a port of unusual dryness.
The individual wines are matured separately in oak vats for between four and five years and are then blended together shortly before bottling to give balance and character.
TASTING NOTE
Pale, straw colour. Delicate nose combining fresh fruit fragrances with the mellow aromas and hints of oak of a traditional white port. Fresh, lively palate, with good flavour and crisp, dry finish.
DECANTING
Ready to drink. Does not require decanting.
STORAGE
The bottle should be kept upright, protected from light and at a cool and constant temperature.
SERVING TEMPERATURE
The wine benefits from being served chilled, between 6ºC to 10ºC.
PAIRING SUGGESTIONS
Chilled as an aperitif. It can also be drunk – poured over ice in a glass, topped up with tonic and a leaf of fresh mint. Accompanied by salted almonds or olives, it is the perfect aperitif.
