Port Tasting
Our first taste of port wine was actually in Lisbon in 2018. From what we remember, we were intrigued by the unfamiliar taste of sweet wine combined with alcohol. It wasn't until a year later when we returned to Porto that we began to understand the unique wine making process and properties of port wine. From a young ruby red to a very complex tawny port, these special wines have another dimension when you experience it at the heart of its location.
Port is fortified wine which is wine that is blended with small amounts of alcohol. Thanks to the British, the addition of brandy halts the fermentation process thus creating the signature sweetness and higher alcohol content. It also preserved the wine during its long travels down the Douro river and and across the pond to England.
In order to be called port wine, the grapes must come from the Douro Valley, the northern provinces of Portugal. This region's rocky environment and warm climate is ideal for growing the best grapes. Back in the day the grapes were harvested and stomped on for many hours until it became juice. After several days of fermentation, the young wine was then fortified and finally pumped into barrels to be shipped down the Douro River to Porto.
Today, the barrels are transported by trucks. The long hours of stomping have been replaced with efficient mechanical treaders. Yet the quality and the character of port wine has not changed over the years. So when in Porto, make an appointment at the big name wine cellars like Taylor's and Cockburn's. Or venture out to the Douro Valley and visit the local vineyards to sample their best port wine. There is so much you can learn in a glass of wine.
Young Ruby
Aged for three years, this young ruby is an excellent choice for those who are new to port. Your palate will notice spice and fruity notes like cinnamon and raspberry, depending on the brand. It's usually stored in concrete or stainless steel tanks to prevent oxidation, thus retaining its ruby color and fruitful taste.
Tawny
From red grapes that are aged in wooden barrels, the oxidation changes the wine to a beautiful amber color. The sweetness and nutty flavors of a tawny port will set it apart from the ruby red. The label will indicate the age of the tawny, usually 10, 20 or 30 years. Unspecified tawnys are aged at least three years or reserved for about seven years.
White Port
White port is made from white grapes and is typically consumed as an aperitif. Like other white wines, the spectrum can vary from very dry to sweet. Some are aged in tanks, while others in wood resulting in a darker color. Recently white port has been a trendy replacement of gin, served as port and tonic.
Rosé Port
The rosé variation has only been around for about 10 years but has been gaining popularity. Like other rosé wines, the juice is exposed to the grape skin for a short period to create the signature pink color. It's an excellent drink for the summer, however keep in mind it can be just as sweet and strong (ABV) as the ruby or white port.
Photo credit: Port
Vintage Port
If you gather the best grapes from the best vineyards, all in the same year, you have yourself a vintage port. On average, a vintage year is declared every 3 years out of 10. The wine sits in oak barrels for about 6 months and then bottled unfiltered to be aged indefinitely. Unlike the ruby which should be consumed when purchased, you will be rewarded with complex flavors if you allow the vintage port to age in the bottle for several years.