NV Quinta do Infantado White (Dry White)
Posted: 10:15 Mon 14 Jul 2014
Stopper style cork
5.99 euros (although I did get 10% off)
Double-decanted at 5pm: Straight from the fridge. The colour of weak acacia blossom honey. Smell that reminds me of super-duper-extraultra-cheapo sweet German white wine that I had once when I was 18 and put me off white wine for, well, let me think, until now really. If this is the dry version I’d really hate to try the sweet! I guess this is a bit like port - pineapple port, perhaps. I’ll try it a little warmer tonight (the bottle says 13°C), otherwise I’ll try it with ice or maybe even a slice of lemon, which is how I like my cheap Moscatel.
Later: OK, perhaps there's some magic that happens at 13°C that doesn't happen at 12 or 14? I sit watching the thermometer in the glass until it hits exactly 13°C. Nope - same yuckiness - like a cheap German white with alcohol added.
Later: I normally look forward to the lunchtime taster - just the merest nip to see how things are developing - but I couldn't bear the thought.
Later: I'm 2 days in now, and there's still about 4/5ths of the bottle left - this, trust me, is not usual.
Later: The scientist in me takes over...
Try it with a slice of lemon - in fact, a slice from the first ever lemon we've picked from our very own lemon tree planted 5 years ago - ruined a perfectly good slice of lemon.
Try it with Absinthe - my "hard liquor" of choice - I went with the 57% rather than the 85% - ruined a perfectly good drop of absinthe - however, let me tell you, this is a potent mixture - but even the green faeries (they were legion) had grimaces on their faces.
Try it with ice - at least that was a cheap experiment.
I start looking for cooking recipes that need white port.
Later: I found that if you add lemon-flavoured water it becomes just about drinkable - not nice but it doesn't make me cringe.
Reading between the lines of this TN you might well think that I didn't like this all that much.
I couldn't possibly comment.
5.99 euros (although I did get 10% off)
Double-decanted at 5pm: Straight from the fridge. The colour of weak acacia blossom honey. Smell that reminds me of super-duper-extraultra-cheapo sweet German white wine that I had once when I was 18 and put me off white wine for, well, let me think, until now really. If this is the dry version I’d really hate to try the sweet! I guess this is a bit like port - pineapple port, perhaps. I’ll try it a little warmer tonight (the bottle says 13°C), otherwise I’ll try it with ice or maybe even a slice of lemon, which is how I like my cheap Moscatel.
Later: OK, perhaps there's some magic that happens at 13°C that doesn't happen at 12 or 14? I sit watching the thermometer in the glass until it hits exactly 13°C. Nope - same yuckiness - like a cheap German white with alcohol added.
Later: I normally look forward to the lunchtime taster - just the merest nip to see how things are developing - but I couldn't bear the thought.
Later: I'm 2 days in now, and there's still about 4/5ths of the bottle left - this, trust me, is not usual.
Later: The scientist in me takes over...
Try it with a slice of lemon - in fact, a slice from the first ever lemon we've picked from our very own lemon tree planted 5 years ago - ruined a perfectly good slice of lemon.
Try it with Absinthe - my "hard liquor" of choice - I went with the 57% rather than the 85% - ruined a perfectly good drop of absinthe - however, let me tell you, this is a potent mixture - but even the green faeries (they were legion) had grimaces on their faces.
Try it with ice - at least that was a cheap experiment.
I start looking for cooking recipes that need white port.
Later: I found that if you add lemon-flavoured water it becomes just about drinkable - not nice but it doesn't make me cringe.
Reading between the lines of this TN you might well think that I didn't like this all that much.
I couldn't possibly comment.
