Pedra No. 3 White Port
Most people meet Port as the sticky ruby stuff at the end of Christmas dinner, so white Port catches them off guard. Pedra No. 3 comes from Quinta da Pedra Alta, a family estate high in Portugal's Douro Valley, and it's built from the region's white grapes — Gouveio and Rabigato leading, with Donzelinho Branco and Viosinho filling in. Fortified to 18%, it lands in that clever off-dry space between an aperitif wine and a fortified one.
Pale straw in the glass, it smells of nashi pear, lemon zest and something like clementine and pineapple. The palate is fresher and livelier than you'd guess from a Port — green melon and apricot, a herbal edge, a proper seam of acidity that keeps it crisp right to the finish. There's just enough sweetness to round it out, never enough to cloy. This is the Douro showing off its lighter, brighter side.
Serve it properly cold and it becomes one of the great warm-weather drinks. The move here is Port and tonic — half white Port, top with tonic over plenty of ice, a slice of lemon or a sprig of mint. It's what they drink on the terraces in Porto all summer, and once you've had one you'll understand why.
How to Serve
Serve well chilled, around 8 C. For a Port and tonic, pour over a tall glass of ice, top with good tonic and add a wedge of lemon. Neat, use a small wine glass rather than a Port glass so the citrus aromatics have room.
Where to Drink It
The Wolseley for an early-evening aperitivo. Bar Douro near London Bridge for the authentic Porto version. Bentley's for a Port and tonic before the oysters.
Food Pairings
Brilliant with salted almonds and olives before dinner. It also loves a plate of grilled sardines or a wedge of aged Manchego.
