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more aromatic complexity
It is coral in color with aromas of white cherry and just-ripened wild strawberries
How can we borrow alcohol and acidity naturally - from other agricultural produce rather than from powders and extracts - while also layering more complexity on to a pomace re-fermentation
Ratings: SS | 97
Quinta do Tedo - Ruby Porto (750ml) Plyto more aromatic complexitySee brownish ruby with orange highlights. Smell prunes, dried figs, and black cherries; dried tobacco leaves, black pepper and Chinese five spice, with a hint of vanilla bean. Sip focused and with noticeable weight and velvety tannins; ripe black fruit with spice and bitter cacao; long, soft and persistent finish. Enjoy now or within 8 years, cool (15C 60F), with strong cheese (blue), cooked fruit (grilled or Port poached figs or pears), nuts