Taylor Fladgate Chip Dry White Port NV

Winery Background and History

Taylor Fladgate is one of the historic Port houses in Portugal, founded in 1692 and known for producing premium Ports in the Douro Valley. Taylor is especially well respected for its reserve and aged Tawny and Vintage Ports, but they also pioneered a style of dry white Port known as “Chip Dry.” Chip Dry was first blended in 1934, and over decades it has become a signature aperitif white Port within Taylor’s portfolio.

Producer and Wine Maker

The producer is Taylor Fladgate & Yeatman. The winemaking team blends selected white ports from grapes in the Douro Superior and other Douro sub-zones, then ages them and fortifies them in oak vats over extended periods before blending into the consistent Chip Dry style. The team oversees grape sourcing, fermentation arrest via fortification (brandy addition), and aging in oak.

Vineyards and Micro Climate

The grapes for Chip Dry come from the Douro Superior (eastern Douro area) and potentially other white grape-producing subzones in the Douro Valley. Climate is continental with hot summers and cold winters; altitude, river influence, and schist soils aid in retaining acidity and purity in white grape varieties. The Douro’s steep vineyard terraces and well-draining schist soils encourage concentration and minerality in the grapes used.

Vinification & Aging Methods

Taylor Fladgate uses the traditional Port method: fermentation is started and then halted by adding brandy, preserving residual sugars and arresting fermentation. In Chip Dry’s case, this fortification is made later when much of the sugar has already converted to alcohol, yielding a drier style of White Port. The individual component ports are matured separately in oak vats for 4 to 5 years. After maturation, they are blended together for balance and character before bottling. 

Tasting Notes

Pale straw in color. On the nose: delicate fresh fruit aromas, citrus peel, light orchard fruits, hints of oak aging and mellow nut or almond nuance. On the palate: crisp, fresh, dry with a touch of texture from the previous oak aging. The finish is clean, lively, and refreshing with a gentle fortification warmth. 

Food & Wine Pairing

Chip Dry is classically served as an aperitif, often chilled or over ice. It pairs superbly with salted nuts, olives, cured seafood (like octopus, sardines), light tapas, or citrusy canapés. In Portugal, it is sometimes enjoyed as White Port & Tonic (white port poured over ice, topped with tonic, mint or lime) as a refreshing long drink. 

Service Methods and Temperatures

Serve chilled between 6 °C and 10 °C. Use a white wine glass or a port glass if preferred. Decanting is not necessary; it is meant to be ready to drink. When serving as a cocktail (with tonic), pour over ice and garnish with mint or citrus peel. 

Storage and Aging Potential

As a fortified wine, Chip Dry has good stability, but once opened, consume within a few weeks (if corked and kept cool) to retain freshness. Before opening, store upright in cool, dark conditions. Because its components are aged before blending, the wine you buy is already mature; further aging in bottle has limited effect.

Grape Varietals & percentage used

Multiple white port grape varieties are used; predominant among them is Malvasia Fina. Other local white Douro varieties may also contribute. 

ABV (Alcohol by Volume)

Approximately 19.7 % ABV.