Albert, the charming sommelier, is pouring my fifth tasting glass of port. Through my port fog (such a waste not to drain each glass), I am learning about the differences between white ports, tawny ports, ruby ports and vintage ports.
“You could, of course, mix this one with a light tonic and a twist of orange,” says Albert as he raises an eyebrow and adds another splash of Kopke Colhetta 2005 to my glass. “But it’s so lovely in its own right, it would be a shame, don’t you think?”
