Dry White Porto

White port? That’s right. It’s actually been marketed since at least the 1930s, but has come into vogue more recently as the rumored favorite tipple of port shippers themselves, often consumed in a Collins glass under the pergola topped off with tonic water and a garnish. Lots of mixology potential here. Churchill’s rendition is a field blend of mostly Malvasia Fina with the balance in Rabigato, Codega and Viosinho. Fermentation in granite lagares until reaching 40 g/L of residual sugar (this is far and away their driest bottling) before fortification with neutral grape spirit to 19.5% alcohol. Ages for ten years in oak casks. Filtered for sediment.

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