Port wine

Port wine (also known as vinho do Porto, Portuguese pronunciation, porto, and usually simply port) is a Portuguese wine produced with distilled grape spirits 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

The Douro valley was defined and established as a protected region, or appellation, in 1756, making it the third oldest, after Chianti (1716) and Tokaj (1730). However, the production of port wine has been regulated by the Portuguese government since the 13th century.

Production

Port wine is produced from grapes grown and processed in the demarcated Douro region. The wine produced is then fortified by the addition of a neutral grape spirit known as aguardente in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content.

Styles

Port wine is often served with cheese, as a dessert wine. White and tawny ports are often served as an aperitif.

Ruby Port

Ruby Port is the cheapest and most extensively produced type of port. After fermentation, it is stored in tanks of concrete or stainless steel to prevent oxidative aging and preserve its bright red color and full-bodied fruitiness.

Tawny Port

Tawny Port is made from red grapes and is aged in wooden barrels, exposing them to gradual oxidation and evaporation. As a result, they gradually mellow to a golden-brown color.

Serving

Port is often served at the end of meals, with cheese, nuts, or dried fruits. It can be served at room temperature or slightly chilled, especially in warm weather.

Health effects

Like other wines, port contains a moderate amount of alcohol, and excessive consumption can lead to health problems such as liver damage or intoxication.

See also

• List of Portuguese wine regions
• Madeira wine
• Sherry

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