
Pink port is Port made the way a rosé wine is: a few hours of skin contact with red grapes for the color, then fortification, then almost straight into the bottle.
Matches the strength and sugar. Just be aware it turns the drink deep red.
It keeps the drink pale. White ports range from dry to sweet, so add a little sugar syrup if yours leans dry.
A homemade blend
In a pinch, mix 60 ml of still rosé with 20 ml of brandy and roughly 9 ml of 2:1 syrup. It lands around 17%, a little weaker than the port.
Still rosé wine
Won't work on its own. It is far lower in alcohol and sugar, leaving the drink far too light and dry.
The style is young: Croft launched the first one in 2008 as Croft Pink. In 2009 the Port regulator, the IVDP, made rosé an official style, opening it to other houses. It tastes of fruit and very little else: raspberry, cranberry, a little cherry. There is no nutty, oxidized depth in it, and a drink that wants one wants a tawny.
Treat it more like a rosé than like a Port. Fortification buys it a few weeks in the fridge, not the months a tawny will stand. The fresh fruit fades first, then the color.