Caldas Ruby Special Reserve
75 cl
/
19.5% ABV Vol
Reserve Ruby Port type with significantly more depth than a standard ruby. Great dark cherry fruit, rich with a slight hint of chocolate.
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Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Dark plums and dry fig flavours gathered with a whole range of spices
Palate
Very smooth and balanced but with a strong personality. Long and harmonious finish.
Colour
Deep Ruby
Fact Sheet
Fluid
75 cl
Grape Variety
Tinta Francisca, Touriga Franca, Tinto Cao, Sousao, others
Alcohol %
19.5% ABV
Style
Fortified, swet
Estate/Producer
Quinta da Gaivosa
Country
Portugal
Region/AOC
Porto
Vintage
Non-Vintage
Making Techniques
Fermentation stopped after 3-4 days, and Aguardente 77% added. Aged for four years in stainless steel tanks.
Closure
Cork
Cellaring/Ageing Potential
Awards and/or Press Quotes
Berliner Wein Trophy
2 Gold Medals
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews