About Port Wine

Port is one of the great classic wines as Bordeaux, Burgundy, Champagne and other historic appellations.

Port is a fortified wine from the Douro Valley in northern Portugal, and comes in 3 main styles: Ruby, Tawny and Vintage. It is made by adding a small amount of grape spirit during the wine making process. It is usually served at the end of the meal with cheese or chocolate, as a dessert wine or as an after dinner drink.

Some styles, like white port, can also be enjoyed as an aperitif.

History

Wine has been produced in the Douro Valley for two thousand years. The first wines under the name of Port were shipped in the second half of the 17th century. At this time, in conflicts with France, the British turned to Portugal as a source of wine instead of purchasing it in Bordeaux and other French regions.

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The Grapes

Red Port is built on indigenous Portugal grapes: Touriga Nacional, Touriga Franca, Tinta Roriz (Tempranillo), Tinta Barroca, and Tinto Cão.

The Brandy used in the winemaking can be any neutral and colorless grape spirit from Portugal, or from other European wine countries (Spain, France, Italy).

White Port is made the same way as Ruby Port but with white grapes instead of red.

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Vintage Port Bottle Aging

Maturation has a significant impact on the aromas and flavors of Vinatage Port which is typically aged in large barrels for a couple of years before being bottled to mature in the bottle for decades.

Bottle maturation transforms a Vintage Port from a bold, fruit-forward wine to one with complex dried fruit, earthy, and nutty characteristics, with softened tannins and a harmonious structure.

• Fruit Transformation
  Over time, the primary fresh fruit aromas, such as blackberries, plums, and cherries, mellow and develop into more mature, dried fruit notes like figs, prunes, and raisins. This evolution gives the wine a richer and more layered profile.

• Complex Secondary and Tertiary Notes
  With age, new flavors and aromas develop, adding complexity. These can include earthy and nutty characteristics, such as leather, tobacco, and sometimes even subtle notes of coffee, chocolate, and spice. These tertiary notes are highly prized in aged vintage ports and add depth to the wine.

• Smoother Tannins
  Maturation also softens the initially robust tannins, making the wine smoother and more velvety in texture. This change enhances the wine's balance and makes it more enjoyable to drink.

• Integrated Structure
  The long aging process allows the sugar, tannins, acidity, and alcohol to harmonize, creating a balanced and well-integrated wine. This integration leads to a more rounded and seamless drinking experience, with no single element overpowering the others.

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Tawny Port Oak Aging

Maturation has a significant impact on the aromas and flavors of Tawny Port, which is aged for extended periods in wooden barrels (typically small casks) rather than bottled early like vintage ports.

Extended barrel aging results in gradual oxidation and other complex changes, giving Tawny Port its distinctive character of dried fruit, caramel, and nutty flavors, smooth texture, and tawny color, creating a complex and distinctive wine that balances sweetness with oxidative, rich layers.

• Development of Oxidative Flavors
  Unlike vintage ports, which maintain a fresher fruit profile, Tawny Ports undergo a slow oxidation process in the barrel. This oxidation leads to flavors like caramel, toffee, nuts (such as hazelnuts or walnuts), and dried fruits (like figs, dates, and raisins). The oxidation also imparts a slight nuttiness and a warm, almost roasted character.

• Fruit Profile Transformation
  The fresh, ripe berry and plum flavors present in young ports mellow into more mature, dried fruit characteristics. Over time, primary fruit flavors shift to more complex dried fruits, such as apricots, prunes, and orange peel, which adds layers of complexity to the wine.

• Color Change
  As Tawny Port ages, it loses its deep red color and takes on a more tawny, amber, or even golden-brown hue. This change in color reflects the oxidation process and is one of the hallmarks of an aged Tawny.

• Softening of Tannins
  The barrel aging process also softens the tannins, making Tawny Port smoother and more rounded on the palate. This softer mouthfeel contributes to the perception of a more balanced, elegant wine.

• Spice and Vanilla Notes from the Oak
  Barrel aging can also impart subtle flavors of vanilla, spice, and even a touch of oak, enhancing the complexity. These notes are generally more integrated in Tawny Port than in other wines, as they meld with the wine’s nutty and caramelized flavors over time.

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When to Serve Port?

Port is very versatile and can be paired with many different kinds of food. It is commonly served at the end of a meal with a selection of cheeses, dried fruits and walnuts.

It can also be served chilled as a aperitif such as Taylor’s Chip Dry and Tonic poured over ice in a glass, topped with tonic and a leaf of mint. Served with salted almonds and/or olives it is the perfect summer drink.

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How to Serve Vintage Port

Opening and decanting an older bottle of Vintage Port requires careful handling to ensure the best drinking experience. By carefully opening, decanting, and serving at the appropriate temperature, you can fully enjoy the rich aromas and flavors of a mature Vintage Port.

Preparing the Bottle

• Stand the Bottle Upright
  Place the bottle upright for at least 24 hours before opening. This allows the sediment to settle at the bottom, making it easier to pour the wine without disturbing the sediment.

Opening the Bottle

• Use a Two-Prong Ah-So Cork Puller
  Given the, the cork may be fragile and prone to crumbling. A two-prong "Ah-So" opener is gentler on old corks than a traditional corkscrew.

• Remove the Foil and Clean the Neck
  Carefully remove the foil and wipe the neck of the bottle to ensure there is no dirt or dust that could contaminate the wine during pouring.

• Slowly Extract the Cork
  Insert the prongs of the Ah-So opener on either side of the cork and slowly rock it back and forth as you pull it up. Be gentle to avoid breaking or crumbling the cork.

Decanting the Wine

• Choose a Clean Decanter
  Use a clean, clear decanter to show off the wine’s color and allow it to aerate.

• Pour the Wine Slowly
  Tilt the bottle gently over the decanter and pour slowly and steadily in one continuous motion. Watch the neck of the bottle closely to detect when the sediment begins to reach the opening.

• Stop Pouring Before the Sediment Enters the Decanter
  As soon as you see sediment in the neck, stop pouring. You may choose to filter the remaining wine through cheesecloth or a fine sieve if you want to salvage a bit more, but it’s best to leave the heavy sediment in the bottle.

Serving Temperature

• Serve Vintage Port at 16-18°C (60-64°F).
  This is the ideal temperature for vintage port, as it brings out the wine’s aromas and flavors without overheating it. Serving it slightly below room temperature allows the complexity to shine without emphasizing the alcohol.

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The Port Academy

The Vintage Port Academy was formed to promote the appreciation and knowledge of Vintage Port. It was formed by the classic Vintage Port houses:

These six historic firms, all family owned and some dating back to the origins of Port trade over 300 years ago, have come together to develop the understanding and enjoyment of Vintage Port among wine consumers, collectors and professionals around the world.

One of the most majestic and long lasting of all wines, Vintage Port is an essential part of any wine collection.