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Porto Fine Tawny

Sandeman
Porto Fine Tawny: a Tawny Port Wine

Vanilla
Description

Selected from the lighter wines of each year, these Portos are chosen for ageing in small oak casks to develop their style. Sandeman Porto Fine Tawny has the fruit and style of great Porto but with an added finesse. Pale in colour and light in body this Porto is superb as a chilled aperitif, or accompanying an appetizer, yet satisfying when served at the end of a meal.

Tasting

Clear red amber colours with a light intense body, open up to aromas of vanilla and evolved dried fruits. The elegant harmony and fresh flavour of red fruits unfold in the mouth and combine with the complexity of wood ageing and a good finish.

Vinification

Sandeman Porto Fine Tawny is produced by the traditional Porto Wine method. The hand-picked grapes undergo stalk-removal and crushing before fermentation, under controlled temperature, with skin maceration so as to extract the best components. The addition of wine alcohol at the ideal moment sets the balance between the wine's body and bouquet. This moment is chosen by the winemaker following strict control of fermentation temperatures and densities, the later depending on the vine variety, maturation stage and the final sweetness required.

Maturation

After the harvest, the wines remain in the Douro until the following Spring, when they are taken to V.N.Gaia and enter Sandeman's centuries-old lodges for ageing in oak wood casks, as required by Porto Wine traditional ageing system. Throughout the years the wines are carefully tasted and analysed by the oenology team who also makes all necessary corrections and prepares the final blend so as to keep Sandeman Porto Fine Tawny's style and character. The final blend is filtered and cold-stabilised prior to bottling.

Storage

The bottle should be kept upright, protected from light and humidity, at a constant temperature of 16ºC-18ºC.

Serve

Sandeman Porto Fine Tawny is ready for drinking and does not require decanting. Serve between 12ºC-16ºC. Once open, it should be consumed within 8 weeks.

Enjoy

Sandeman Porto Fine Tawny is a delicious accompaniment to any dessert with caramel, such as Crème brûlée or tarte tatin, or strong blue cheeses like Roquefort. To be more daring, match with foie-gras or a creamy seafood vol-au-vent.

Technical Details
Douro Region
Red amber Colour
19,5% Alcohol
12º Min & 16º Max Temperature
4 g/L (tartaric acid) Acidity
95 g/L Sugar
3,55 pH
Nutritional information
per ml per portion (ml)
  • Alcohol Alcohol
  • Energetic Value Energetic Value
  • Sugar Sugar
others
  • others
  • Vegetarian
  • Vegan
  • Gluten
  • Contains sulfites Alergenics
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  • SAVOUR EVERY MOMENT
  • Vanilla Raspberry Raisin Hazelnut
Raspberry
Silver Medal 2017 Mundus Vini Germany
Silver Medal 2016 Portugal Wine Trophy Germany
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Sandeman Crushed

COCKTAILS


Ingredients
  • 200 mL of Sandeman Porto Fine Tawny
  • Crushed ice
View cocktail
Sandeman Bliss

COCKTAILS


Ingredients
  • 50 mL Sandeman Porto Fine Tawny
  • 2 orange slices, macerated
  • Cinnamon (to taste)
  • Grated orange zest (to taste)
  • Ice cubes
  • Sparkling lemon water
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Cream of pumpkin and white beans with coriander-flavoured olive oil and sliced flaky spinach roll Gratinéed squash with egg cream filling Chocolate truffles with a tea infusion
A great taste for...

PAIRING

Cream of pumpkin and white beans with coriander-flavoured olive oil and sliced flaky spinach roll


Ingredients
  • 800 g of pumpkin, cut in small pieces
  • 250 g of dry white beans
  • 2 onions, chopped
  • 120 g of spinach
  • 2 dl of olive oil
  • 100 g of flaky pastry
  • 10 g of fresh coriander
  • Salt (to taste)
  • Pepper (to taste)
  • 1 beaten egg yolk
View recipe
A great taste for...

PAIRING

Gratinéed squash with egg cream filling


Ingredients
  • 2 small squashes
  • 3 eggs
  • 1 pack thick cream
  • Grated Parmesan cheese
  • 2 tablespoons of bread crumbs
View recipe
A great taste for...

PAIRING

Chocolate truffles with a tea infusion


Ingredients
  • 760 g of cooking chocolate (preferably Valhrona)
  • 60 g of unsalted butter
  • Cocoa powder (to taste)
  • 1 1/2 cups of fresh cream
  • 2 teaspoons of cherry flavoured tea
View recipe
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