Quinta do Portal Fine White Port

Among all the red ports, from very young to very mature, the white port is an outsider, a type of port that always seems to hang around a bit. Yet it remains port, although more use is made of oxidation during its production, whereby the wine is exposed to the air during its maturation, because the barrel is not completely topped up. This produces an interesting, powerful and sweet white wine that is somewhat reminiscent of a Madeira, with a scent that is reminiscent of nuts, that even has a slight sherry-like quality. Due to its slightly sweet character, it is a type of wine that is perfectly suited as an aperitif. By combining it with some tonic (1/3 Portal Fine White Port + 2/3 Tonic + 1 slice of lemon + a few cubes of ice) it becomes a delicious long drink.

FACT: The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address. Need advice on finding the ideal wine for your dish? Click here for our exclusive Sommelier. Free for customers of Grandcruwijnen

1. Duck liver pate with brioche and fig compote
The sweetness of the port complements the figs, while the creamy character of the pate harmonizes with the soft structure of the wine. The brioche provides a slightly toasted contrast.

2. Goat cheese with honey, walnuts and a crispy toast
The freshness of the port cuts beautifully through the creaminess of the cheese, while honey and nuts accentuate the dried fruit aromas in the wine.

3. Chicken satay with peanut sauce and lime
The sweet, savoury sauce forms a playful contrast with the fresh acidity of the port. The lime enhances the citrus character and keeps the dish balanced.

4. Prawns with garlic, chili and coriander
The spiciness and spice of the prawns are softened by the round mouthfeel of the port. At the same time, the fresh acids provide enough structure for a lively combination.

5. Roasted leek with hazelnuts, orange zest and beurre blanc
The lightly toasted notes in the dish match the oxidative aromas of the port. Orange zest and beurre blanc enhance the citrus and nut notes in the glass.

6. Rabbit rillette with apricots and coarse mustard on toast
The slightly sweet apricots bring out the fruitiness of the port, while the mustard freshens it all up. The structure of the rabbit matches the fullness of the wine.