A Portuguese native and part one of the varietals used (along with Malvasia, Gouveio, and the more rare Codega and Rabigato) to make the white version of the great fortified wine of Oporto. White ports can range from very dry and good as an aperitif, to heavy and sweet and perfect for dessert. Viosinho is generally used to add a touch of acidity to the mix, but it can also have interesting floral and apricot components. Though rare, especially outside of Portugal, dry versions exist that can take well to oak aging.
White