It’s the time of year, when thoughts turn to mince pies and port. Or mulled wine. Or other things, perhaps best left unsaid for the time being. Check back again when the port is gone.
Anyway, although port isn’t just a winter drink, it does increase in popularity around now. So, I thought I’d jump on the bandwagon, and throw a port tasting into the mix. It helps that I had a half-bottle (in size, not finished-ness) of port lying around.
Ruby port is the ‘entry level’ of ports. It’s young and fruity, or is meant to be. It’s a fortified wine, like all ports. So, as the fermentation is continuing, at some point, you drop in a bunch of grape spirit to kill off the poor yeasts who are just doing their thing. The spirit ups the alcohol content, and killing yeasts before they finish their job preserves some sweetness. Which seems somehow ironic.
In the glass
Dark. Clear. Ruby with purple tints. Not much more to say, really.
The nose
Alcohol. Dark fruits, perhaps some plum. That kick that says ‘yes, alcohol is rather present here’ is much more prominent than the fruits. The first I don’t have to search for, the second I do.
The palate
It’s sweet. Well, technically, I should be digging out the references. It’s not incredibly sweet, but noticeably so. How’s that for a not-very-helpful description? It’s sweet, but doesn’t go to luscious or very sweet.
It’s full bodied. That one’s simple. Warming, although there’s also a slight bit of an alcohol burn.
It has dark fruits. I think ‘plum’ again. It’s lacking in any sort of red fruits that I can detect, and you’d sort of expect to find in a ruby port. It has a short to medium length finish.
It’s not a bad port. It’s decent with mince pies. I do think it helps to have some sort of food with it. It’s not a port I’m tempted to sit and savour on its own. It calls to mind too many of the wines you’d get in a pub. It’s not bad, but rather unremarkable, and not a choice if you’re actually interested in paying attention to the wine.
Rating
Yummy overall, It’s Wine on the visuals. I’ll admit, it’s not really my thing. But that’s different from saying it isn’t fine.
Sustainability
Their website mentions biodynamics, but there’s not much more, and they’re not certified. I did come across a suggestion elsewhere that Ruby Dum uses wild yeasts for the fermentation.
The technical info:
20.0% ABV. Touriga Nacional, Touriga Franca, Tinto Cão, et al. £17.99 from Cambridge Wine Merchants.
The other stuff
Yes, Ruby Dum is a reference to Alice in Wonderland. Niepoort also do a Tawny Dee, and a White Rabbit white port.