
White port is a fortified wine from white grapes, from Portugal’s Douro Valley.
Fortified and lightly sweet on a white base, so any pale fortified wine of similar sugar sits close. It is drier than most people expect, and a sweet white wine in its place leaves the drink flabby.
A pale fortified wine of the same dryness and strength, saline and without the grape sweetness, and the drink comes out drier and asks for syrup.
It matches the sweetness and not the strength — 12% against 18%. The drink goes flabby and the measure has to grow.
It is made by the same method as red port: fermentation stopped with grape spirit, so the unfermented sugar stays and the strength comes up at once. Sweetness is the variable the label does not always announce — bottles run from bone dry through to as sweet as a ruby, and two labeled the same can differ by a great deal of sugar. That span, not the grape, is what decides how a drink built on it turns out.
Keeps weeks in the fridge once opened — the freshness fades.