White port, as compared with other types of port, is a relatively recent phenomenon, first introduced by Taylor, Fladgate & Yeatman in the 1930s. It is produced primarily in two styles: dry, at approximately three percent Brix; and medium sweet, usually labelled "white" without further qualification, at approximately six percent Brix (respectively, three and six percent sugar by weight). Both are customarily served as aperitifs. White port is produced only from white grapes, predominantly Malvasia Fina and Malvasia Rei, and may include Folgosão, Donzelinho, Verdelho, Rabigato, Viosinho and Esgana-Cão in varying smaller proportions. The fermentation and fortification processes are generally the same as for red port, although dry white port is fermented much drier before adding brandy. Certain houses have also produced "light" white ports lower than the standard twenty percent in alcohol, necessitating increased stabilization and resulting in a comparatively flat, characterless product. Fonseca Siroco is vinified primarily from both Malvasia varieties, half fermented on the skins and finished off the skins. In order to minimize oxidation, the must is not pumped over the cap; after the wine is drawn off the skins fermentation is completed in closed stainless steel tanks. Once dry, the wine is then fortified to twenty percent alcohol and then transferred to large wood vats for a period of four years. Siroco is pale straw gold in color with a round, velvety texture and full fruit character delicately offset by subtle notes of oak. Its clean, refreshing acidity perfectly balances its off-dry quality. Simply served well-chilled on the rocks with a twist of lemon or lime, it also mixes perfectly with sparkling water or tonic. ALCOHOL CONTENT: RESIDUAL SUGAR: 20% 30 grams per litre |
|
Copyright 2007 Internet
Wines & Spirits. All rights reserved.
|