What is port wine?
Port is named after the Portuguese port city of Porto, an important trading center for the transport and distribution of wine. However, port wine was originally invented in England in the 18th century. There, the idea of stopping the fermentation of the wine prematurely by adding grape brandy came up in order to produce a sweet and high-alcohol wine.
The Portuguese recognized this as a lucrative business. Even today, port wine production still takes place exclusively in Portugal, more specifically in the Douro Valley . And as port wine gained popularity throughout Europe over the years, England was replaced by France as the main consumer of the dessert wine.
The Douro Valley wine-growing region lies at the mouth of the Douro River and covers 250,000 hectares of vineyards. The mild and humid climate there is ideal for wine aging.
The term port wine is protected in Europe and a wine may only be called that if it was made from grapes that come from the Douro Valley in northern Portugal.
Today, more than 80 grape varieties are permitted for the production of port wine. The main red varieties of port wine, however, are Tinta Roriz, Touriga Nacional, Touriga Franca, Tinta Cão, and Tinta Barroca. White port wine is rarely found, but is often made from Malvasia Fina, Rabigato, or Codega.
Another way to categorize port wine has to do with its style. Depending on your preference, you can enjoy Ruby, Vintage, Tawny, White, or Rosé Port.
How is port wine made?
Once the grapes have been harvested in the Douro Valley, things have to move quickly, as as many pigments and tannins as possible are removed within 24 to 36 hours.
In the past, this was achieved by pounding the grapes for hours. Nowadays, most winemakers use machines. Nevertheless, some top-quality wines are still made by hand (and foot).
After about two to three days, when the wine has reached an alcohol content of 6 to 9 percent during fermentation, the grape brandy is added. This has exactly 77 percent alcohol by volume and instantly kills any yeast cells. This stops the fermentation process. This process is called vinification .
The subsequent storage of port wine is also particularly important. After vinification, the wine remains in the Douro Valley for a while and is then transported to Porto, where the actual aging process begins, which lasts two to six years.
In general, port wine that has been aged longer in large barrels or in the bottle is of better quality. This aging ultimately determines the color and flavor of the port. Younger port wine usually has an intense red berry flavor, while older port wine has a more delicate and spicy aroma and is lighter in color.
What types of port wine are there?
There are many different types of port wine. The most popular include Ruby Port, Vintage Port, Tawny Port, White Port, and Rosé Port. The classification of port wines into these types is based on the production, color, and flavor characteristics of each style, which are explained below.
The Ruby Port
This classic wine is aged in large oak barrels with a capacity of up to 100,000 liters. The size of the barrels prevents rapid oxidation and an intense transfer of aromas from the wood into the wine.
The Vinho do Porto Ruby remains in the barrel for approximately three years and, due to the limited oxidation in the barrel, has the potential to continue maturing later in the bottle.
As the name suggests, this port wine is characterized by its dark, rich ruby red color. Its aroma is strong and fruity, with pronounced notes of red berries.
Vintage port wine
The jewel among port wines – the so-called vintage port wine – is made exclusively from grapes from a top vintage and of the best quality.
After production, the Vintage Port should always be stored in the bottle for five to ten years, as it can still develop further if stored properly.
In the first five years after bottling, the Vintage Port possesses an intense ruby red color and a rich aroma, dominated primarily by exuberant aromas of red berries and dark chocolate. This makes young Vintage Port the ideal accompaniment to dark chocolate desserts.
After a longer storage period of ten years, the wine acquires a garnet red color and aromas of exotic spices, mild tobacco leaves and red berry jam emerge.
The longer the storage, the more complex the aroma structure. Vintage Ports can be stored for well over 50 years, and it's even recommended that they wait about ten years after purchase before opening them to achieve a more complete flavor experience.
Tawny Port wine
Porto Tawny is the second classic among port wines. Unlike Ruby, however, this wine is aged in smaller barrels (250-750 liters) and is kept in the barrel for three to five years.
The smaller capacity accelerates the oxidation of the wine and intensifies the exchange of wood aromas with the wine. This is because a smaller volume of liquid is now compared to a relatively large barrel surface. This results in more contact between the liquid and the barrel wall. This translates into a greater exchange of oxygen between the barrel and the wine, which leads to increased oxidation and a better transfer of aromas from the wood into the wine.
Because of this production process, Tawny Ports always have a dark, mahogany-gold, oxidized red color. The wine has a complex, subtle aroma of dried fruit, plum, vanilla, and caramel.
Unlike Vintage, Tawny has already fully developed in the barrel and is ready to drink immediately upon purchase. Once opened, it can usually be stored for several days or weeks without any problems, as Tawny hardly oxidizes and therefore doesn't lose quality as quickly.
White port wine
White port is less well-known than its red counterpart. However, its production process is identical, except for the size of the barrels, which can hold up to 20,000 liters.
White port wines are generally young, fruity, and sweet. A distinction is made between Porto Branco Seco (dry) and Porto Meio-Seco (sweet).
The robe of these port wines is usually golden to straw yellow, the aroma has subtle notes of caramel and fig.
White ports are well suited for making cocktails such as Caipi Porto or Portonic .
Rosé port wine
Rosé Port is still relatively new on the market. During production, the grape must is first extracted to prevent excessive red pigments from migrating into the wine. The wine is then aged in a 20,000-liter barrel. This gives the rosé its bright, clear pink color.
The aroma is fruity with notes of cherries, strawberries, and raspberries. Rosé Ports are not intended for ageing and should be enjoyed young and chilled.
Conclusion
Since port wine is generally sweet, almost all styles are suitable as aperitif wines. They also make lovely accompaniments to dessert.
If you want more complexity in the taste, you should choose an older port wine, because with increasing maturation a heavier and more intense taste develops , which is usually accompanied by an increase in quality.
Of the longer-aged port wines, Vintage Port is the highest-quality. It guarantees the most versatile taste experience.
About the author
Inara Muradova is an SEO expert and corporate blogger. In addition to technical search engine optimization and SEO consulting, she actively supports companies with the conception and writing of professional blog posts.
