I must admit, I had some reservations about a pink port; the idea of a sweet rosé port suggests the potential for something rather one-dimensional, like white chocolate or boiled sweets.
Actually, what's there is good and relatively nuanced - soft, ripe red fruits, some porty-eucalyptus and sweet-strength.
At room temperature on a winter's eve, it feels to be lacking a bit of the contrast one associates with port - but as a pleasant, uncomplicated after-dinner sipper it works.
Chilled, on a hot lazy summer's eve, it could be just the thing; which is how The Wine Gang's David Williams suggests serving it when making it his Wine of the Week in the Guardian.
Croft also suggest trying it in a cocktail - the recipe below will add the sharp bitterness of more conventional styles of port:
- 9cl chilled Croft Pink
- 12cl Champagne or Prosecco
- 1.5cl Cointreau
- 2 dashes of bitters
£11.99 from Co-Op, Selfridges, Majestic; provided for review.
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