ThePortForum.com

NV Cruz White: 10% opaque, yellow with a hint of apricot. And paler than the Ferreira White. Dominated by a rough acidity from start to medium-long finish. Also a Sauternes-like pineapple that is quite pleasant. Maybe that acid is pineapple acid (malic?).

With practice still not good, and too much acidity, which has become less pineapple, and sweetness showing stronger.

Getting desperate, are we?

I was in Monoprix, saw them, and thought that a two-bottle €15 experiment might be worthwhile.

I am intrigued by the fact that Cruz’ label-designers decided that it required no less than four mentions of the fact that this was, indeed, a Portuguese product.

What temperature did you try these? Chilling can help the acidity, to an extent...

JacobH wrote:What temperature did you try these?

Fridge.

Once the temperatures in Paris are decent: buy big chunk of stinky cheese. Buy large amount of tonic water. Buy mint. Go to park. Bring port (chilled), tonic water (chilled), ice cubes, mint and cheese. Sit in park, drink portonic, use the cheese to numb your taste buds.