Carlos Alonso, 'Piano Fine Ruby' Port, NV, Porto (DOC)

'One-Liner'
A generous, fruit-filled Ruby Port with luscious dark berries, a velvety texture and a beautifully balanced, warming finish.

Tasting Note
Deep, vibrant ruby red in the glass, with inviting aromas of ripe blackberries, dark cherries and plums. The palate is rich and full-bodied, with layers of juicy dark fruit and a gentle warmth developed through careful ageing in wood. A lovely balance of sweetness and structure keeps everything beautifully rounded without becoming cloying. Smooth and generous on the finish, with lingering notes of ripe berries and a subtle touch of spice.

Country: Portugal
Region: Douro
Sub-Region: Porto DOC
Grape(s): Tinta Roriz, Tinta Barroca, Touriga Nacional, Touriga Franca
ABV: 19%
Friendly: Vegan, Vegetarian, Sustainable

Awards & Critics' Scores
n/a

The Story
Founded in 1985, Carlos Alonso Douro Wine Company is an independent, family-owned producer with deep roots in Portugal's spectacular Douro Valley, a region that has been producing Port for centuries. The family's Piano range takes its name from the idea of harmony, bringing together traditional winemaking and a more contemporary approach to create wines that strike just the right balance. The grapes for 'Piano Fine Ruby' come from vineyards in the Cima Corgo, where steep slopes, schist-rich soils and an average altitude of around 450 metres help shape the character of the fruit. Following the traditional Port winemaking method, fermentation is stopped by the addition of grape spirit, preserving the grapes' natural sweetness before the wine undergoes careful maturation in wood. The final blend brings together wines aged for approximately two to three years, allowing their youthful fruit character to remain wonderfully expressive while developing a softer, more rounded texture. The result is a classic Ruby Port that delivers all the richness and generosity you would hope for, with enough freshness and balance to make it exceptionally enjoyable.

Perfect With... (click me for the recipe)
- Meat/fish: Duck liver parfait with caramelised apples and toasted brioche
- Vegetarian: Dark chocolate tart
- Vegan: Summer pudding (made with vegan bread and served without dairy cream)