n/v Churchill White Port

Julian D. A. Wiseman · Fri Apr 13, 2007 2:55 pm

Seen in a local store for $17+tax was Churchill’s White Porto, bought on a whim and tried after leaving it in the fridge for 90 minutes. Not enjoyed at all. Methanol on the nose, and lots of alcohol on nose and taste. Despite being described on the bottle as having a “dry nutty finish” I thought the finish saccharine and simple, though of reasonable length. No complexity. Avoid.

Alan C. · Post by **Alan C.** » Fri Apr 13, 2007 3:38 pm

Julian,

Thanks for the warning.
Do you ever slum it, and drink the White with crushed ice? It 'Dumbs Down' the tasting aspect, but if you like all forms of Port, I personally think its a refreshing change. I'm drinking Tesco's own brand as I post. Not worthy of comment, other than pleasant.

Alan

Julian D. A. Wiseman · Fri Apr 13, 2007 3:45 pm

Will try it on rocks — good advice, thank you.

Derek T. · Post by **Derek T.** » Fri Apr 13, 2007 3:50 pm

If the ice isn't enough to hide the awful taste try adding tonic 8)

Derek

Tom Archer · Post by **Tom Archer** » Fri Apr 13, 2007 4:29 pm

The whites are a mixed bunch -

Last year I was persuaded to try an Offley in VNG and thought it excellent - I even bought a bottle (at overpriced tourist prices...)

Less than an hour later, Taylor made a great thing about their 'Chip Dry' white. It was horrid - really horrid. I don't think I finished the glass..

The problem with whites is finding a time and a place - that Offley bottle is still sitting in my cellar - it's a wine that struggles to find it's place in the social calendar..

Tom

Post by **Andy Velebil** » Fri Apr 13, 2007 10:54 pm

Derek Turnbull wrote:If the ice isn't enough to hide the awful taste try adding tonic 8)

Derek

On the Harvest Trip we had numerous dry white Ports with ice, tonic water (apq 50/50% mix) and fresh mint leaves in it. It is very refreshing on a warm day or as an apertiff (I've had godd success at a couple of dinners at my house where this was served for guests as they arrived, and before the real drinking began. I've never had anyone not like it on those occassions, even people who said they hated Port....this changed their minds.

But most dry whites are not that good by themselves.

Todd Pettinger · Post by **Todd Pettinger** » Sat Apr 14, 2007 9:17 am

Andy - that does actually sound very good. I will have to remember that. I have one more bottle of the Taylor's White and it was not one I liked the first time I tried it. This may make it more bearable. (But I like mint - those who do not may not like it as much.)

Todd

Julian D. A. Wiseman · Sat Apr 14, 2007 1:02 pm

Bonus ingredients.

Tonic:

Mint:

I will report back shortly.

Julian D. A. Wiseman · Sat Apr 14, 2007 1:09 pm

It’s port Jim, but not as we know it.

Pimms is better.

Todd Pettinger · Post by **Todd Pettinger** » Sat Apr 14, 2007 1:12 pm

WHOA Julian!! Think you got enough mint in there?!?!

That may be, uhm, a little STRONG.....

Julian D. A. Wiseman · Sat Apr 14, 2007 2:23 pm

No. I can still taste the white port.

Alan C. · Post by **Alan C.** » Sat Apr 14, 2007 4:28 pm

Julian,

as a last resort, take a step back from tonic and mint. Fill a 'tumbler' type glass with ice, and pour in the white port. The ice neutralises the finer points o0f the Port (which your not keen on) but still has a general Port flavour.
Having it as a 'Spritzer' with a hint of mint, is a very individual thing, and doesn't do it for me either. If that doesn't work, I give in, and lob the remainder of the bottle at Next Doors Cat!

Alan

Derek T. · Post by **Derek T.** » Sat Apr 14, 2007 4:38 pm

A port spritzer in a pint glass - that's class 8)

Derek

Todd Pettinger · Post by **Todd Pettinger** » Sat Apr 14, 2007 9:14 pm

Alan C wrote:If that doesn't work, I give in, and lob the remainder of the bottle at Next Doors Cat!

Alan

Oh Alan, even if it is white port that would still be "port abuse"!!! I am pretty sure they can lock you up and throw away the key for that...
Or at least confiscate all the port in your cellar and ship it overseas!!

Todd

Alex K. · Post by **Alex K.** » Sun Apr 15, 2007 4:23 am

Does anybody fancy a Fonseca White Port? I've had it for at least five years, probably a good deal longer and can't summon up the courage to open it. It's got to the point where I need a special occasion.

Todd Pettinger · Post by **Todd Pettinger** » Sun Apr 15, 2007 9:25 am

I would say that if you are opening it up for a special occasion, have a back up plan as well

I have not tried the Fonseca White myself only the Taylor's (which certainly did not blow my skirt up) but I noticed they have just brought in Fonseca White at a store near me. I may go grab one and give it a whirl and let you know! :)

Todd

Post by **Andy Velebil** » Sun Apr 15, 2007 12:28 pm

KillerB wrote:Does anybody fancy a Fonseca White Port? I've had it for at least five years, probably a good deal longer and can't summon up the courage to open it. It's got to the point where I need a special occasion.

Not a good one by itself, but used to make the Port-tonic, it works great. Matter of fact, I cannot say I've had a dry white Port that I've liked by itself.

However, Krohn's makes a sweet style white called "Lagrima" that is very good served well chilled. It is around the $11-13 (US) mark, and comes in an old-style short fat bottle.

Alex K. · Post by **Alex K.** » Sun Apr 15, 2007 1:05 pm

Andy,

I promise you I had no great hopes for it. I just want somebody to share the experience (probably bad),

Alex

Derek T. · Post by **Derek T.** » Sun Apr 15, 2007 3:50 pm

KillerB,

When next we meet you bring the Fonseca White and I will bring my Sandeman Clipper White which, I think, is about 30 years old :?

If we remain unimpressed I will use what is left to clean the brake dust off my alloy wheels 8)

Derek

Post by **Andy Velebil** » Sun Apr 15, 2007 4:34 pm

Derek Turnbull wrote: If we remain unimpressed I will use what is left to clean the brake dust off my alloy wheels 8)

Derek

Works good on counter tops too