NV Cruz White

Tasting notes for individual Ports, with an index sorted by vintage and alphabetically.
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Tasting notes for individual Ports, with an index sorted by vintage and alphabetically.
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jdaw1
Cockburn 1851
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NV Cruz White

Post by jdaw1 »

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.

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RonnieRoots
Fonseca 1980
Posts: 1981
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Location: Middle Earth

Re: NV Cruz White

Post by RonnieRoots »

Getting desperate, are we?
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jdaw1
Cockburn 1851
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Re: NV Cruz White

Post by jdaw1 »

I was in Monoprix, saw them, and thought that a two-bottle €15 experiment might be worthwhile.
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JacobH
Quinta do Vesuvio 1994
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Re: NV Cruz White

Post by JacobH »

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...
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jdaw1
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Re: NV Cruz White

Post by jdaw1 »

JacobH wrote:What temperature did you try these?
Fridge.
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RonnieRoots
Fonseca 1980
Posts: 1981
Joined: 08:28 Thu 21 Jun 2007
Location: Middle Earth

Re: NV Cruz White

Post by RonnieRoots »

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.
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