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. Taylor’s pioneered dry white aperitif port over seventy years ago. Chip Dry 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. Serving: Chilled, maybe even over ice. The Portuguese drink ‘portonic’ : in a highball glass mix equal parts white port and tonic water, add a squeeze of lemon and some muddled or torn mint to garnish. Grape Variety: Malvasia Fina & Complimentary Varietals Technical Characteristics: ABV – 20% Residual Sugar – 34.6 g/dm3 Review: “Like a puppy, port is not just for Christmas. This summer, try white port and tonic. On its own most white port is leaden, but tonic transforms it into a real refresher. Pour a generous measure of white port into a tumbler, top up with tonic and plenty of ice, add a curl of lemon peel or a spring of mint. Bring on the owls of salted almonds and olives and enjoy.” Joanna Simon, Sunday Times Style