Graham’s Blend No 5 white port review

Discover this fresh, modern take on white port – from its packaging to its flavour profile… 

A bottle of Graham’s Blend No 5 White Port

All products were chosen independently by our editorial team. This review contains affiliate links and we may receive a commission for purchases made. Please read our affiliates FAQ page to find out more and read about how we write BBC Good Food reviews.

Graham’s Blend No 5 white port

In a nutshell: A crisp, contemporary take on white port that, from its presentation to its aromatic flavour, is aimed squarely at the gin drinker. 

Rating: 4/5

 

Read our full review of the best ports

Like Sandeman, Graham's is of Scottish origin. The family was originally a Glasgow textile firm, when textiles were among the goods that the British used to trade for port, along with bacalhau (salt cod).

It was in family hands until the 1970s (the Graham family later opened a new house in the 1980s named Churchill’s) when it was bought by the Symingtons, who also now own Dow’s, Warre’s and Cockburn’s, as well as producing many good quality supermarket ports.

Graham's makes everything from great vintage wines to the bestselling 6 Grapes, along with excellent tawny ports – including a very special 90-year-old one, created to celebrate the Queen's birthday in 2016.

In the city of Porto itself, the most popular drink is either a tawny served chilled or white port mixed with tonic water, often with orange peel or sprigs of rosemary, similar to the way the Spanish serve their G&T’s. Now that the city has become a major tourist attraction, many visitors have picked up a taste for it and want to drink it at home, too.

Traditionally, white port was oak-aged and usually tastes slightly woody and oxidised. Don’t get me wrong, I love this style (and think Churchill's does it best), but Graham's has done something different here by concentrating solely on two grapes – Malvasia Fina and Moscatel Gallega. They are cold-fermented to accentuate their aromatic qualities before the brandy is added to stop fermentation, leaving the wine sweet. It's then sold unaged, so that the fruit is to the fore.

The result is so intensely fruity and floral that it tastes like it has been flavoured like a gin. All in all a very clever, delicious and innovative wine that could likely induct people, who don’t necessarily think of themselves as port drinkers, into the club.


Recommended serving:

It's very versatile, working in a long drink with tonic, or (my preference) fizzy water, or on its own with fruit puddings like you might enjoy a Muscat Beaume de Venise.

 

Read our review of the best ports

Related reviews

The best port
The best champagne
The best prosecco
The best cava
The best rosé wine
The best gin to buy as gifts
The best bourbon
The best craft whiskies

This review was last updated in November 2019. If you have any questions or suggestions for future reviews, or spot anything that has changed in price or availability, please get in touch at goodfoodwebsite@immediate.co.uk. For information on alcohol guidelines, read our guide to drinking responsibly.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.