Aperitif
When we drink port wine before a meal, we give the elegant drink the best possible conditions. This is when your senses are most alert, and therefore we get the most from the fresh versions of port wine. Historically, using lighter types as an aperitif is a relatively new concept, and it really gained momentum with the introduction of Rosé Port Wine back in 2007. There are also some young white port wines that want to join in on this segment.
For young port wines to work, the production must focus on freshness in the final product: it should be the earliest ripening grapes, those at the top of the vines, they must be fermented without skins and under temperature control. Additionally, barrel aging is often omitted, which generally gives the wine more flavor impressions but also removes the primary notes from the grapes, thus diminishing the freshness.
Also consider dry white port wine as an aperitif in the form of the classic port tonic. Here, white port wine is mixed with a good neutral tonic in a 1:1 ratio, and crushed ice and a mint leaf are added on top.
