Port Wine
Port Wine: the Douro's fortified legend — grape spirit halts fermentation, keeping the wine sweet and strong, then years in Vila Nova de Gaia's lodges turn it into ruby, tawny or vintage glory.
What it is
Port Wine: the Douro's fortified legend — grape spirit halts fermentation, keeping the wine sweet and strong, then years in Vila Nova de Gaia's lodges turn it into ruby, tawny or vintage glory. Origins: British merchants fortified Douro wines for the sea voyage in the 1600s-1700s; the 1756 demarcation made Port one of the world's oldest protected regions. Made from: Touriga Nacional, Touriga Franca, Tinta Roriz and dozens more Douro grapes. How it's made: 1) Crush (traditionally by foot in lagares). 2) Ferment briefly; add aguardente at the sweet point. 3) Age: ruby in steel or big vats, tawny in small pipes for decades, vintage only in declared years. Served: ruby with chocolate, tawny chilled with nuts, vintage decanted for celebrations. Flavor: black fruit and spice (ruby); caramel, fig and walnut (tawny). Strength: 19-22%. Culture: the British port houses (Taylor's, Graham's) still face Porto across the river. See also: Vinho Verde, Ginjinha.
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