Taylors Chip Dry Port

Volume: 0.75 litres | Alcohol content: 20%

Special Features:

Taylor's Chip Dry owes its dry character to extended fermentation. The grape spirit that stops fermentation is added only once a large proportion of the grapes' sugar has already been converted into alcohol. This white port uses several grape varieties from the Douro Superior, the eastern part of the Douro Valley. Malvasia Fina accounts for the largest share.

The base wines initially mature separately for four to five years in oak vats. They are blended only shortly before bottling. Oak maturation and blending add a nutty character to the fruity impressions. In the glass, the port has a pale straw-yellow colour.

Taylor's introduced Chip Dry in 1934 as a dry white aperitif port. It is best served at 6 to 10 °C, for example with salted almonds or olives. For a Port & Tonic, combine one part Chip Dry with two parts chilled tonic water; ice and a sprig of mint or a twist of lemon zest complete the drink. The wine is ready to drink and does not need decanting. Store the bottle upright, away from light and at a consistently cool temperature.

Tasting Notes:

• Nose: On the nose, delicate fresh-fruit aromas meet mellow notes from ageing and a hint of oak.
• Palate: The port is fresh, lively and flavoursome on the palate.
• Finish: The finish is dry and crisp.

Distillery/Bottler:

The history of Taylor's began in 1692 with the English merchant Job Bearsley. The company has borne the name Taylor Fladgate & Yeatman since 1838. This independent, family-run house focuses on port wine and has its roots in Porto and the Douro Valley.

Taylor's oversees production from planting and tending the vineyards through winemaking to maturation, blending and bottling. Its own estates, Vargellas, Terra Feita and Junco, provide the foundation for the house's Vintage Ports. Alongside these long-lived wines, the range includes Chip Dry, a dry white port maintained for decades.

Facts: