Port wine
Port wine is a fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, though it also comes in dry, semi-dry, and white varieties.
History[edit | edit source]
The history of Port wine dates back to the 17th century when English merchants began fortifying wine to preserve it during long sea voyages. The addition of brandy to the wine halted fermentation, leaving residual sugar and increasing the alcohol content.
Production[edit | edit source]
Port wine is produced from grapes grown and processed in the demarcated Douro region. The wine is fortified by adding a neutral grape spirit, known as aguardente, to stop fermentation and preserve the natural sweetness of the grapes. The wine is then aged in barrels or bottles, with the aging process significantly influencing the final flavor profile.
Grape Varieties[edit | edit source]
The primary grape varieties used in the production of Port wine include Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz (also known as Tempranillo), and Tinto Cão.
Types of Port[edit | edit source]
Port wine is categorized into several styles based on aging processes and flavor profiles:
- Ruby Port: Aged in large barrels, maintaining a deep red color and fruity flavor.
- Tawny Port: Aged in smaller barrels, leading to oxidation and a golden-brown color with nutty flavors.
- Vintage Port: Made from grapes of a single exceptional year, aged in barrels for a short period before being bottled for long-term aging.
- Late Bottled Vintage (LBV) Port: Similar to Vintage Port but aged longer in barrels before bottling.
- White Port: Made from white grape varieties, can range from dry to very sweet.
Serving[edit | edit source]
Port wine is traditionally served in small glasses at a temperature between 15-20°C (59-68°F). It pairs well with a variety of foods, including cheeses, nuts, and desserts.
Related Pages[edit | edit source]
See Also[edit | edit source]
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