Port is a fortified wine from northern Portugal, and its origin begins in the Douro Valley's steep terraced vineyards, where a blend of indigenous grape varieties grows in schist soil. These include: touriga nacional, touriga franca, tinta roriz (aka tempranillo), tinta barroca, and tinta cão, among others. Each variety contributes to the complexity of the wine.
Port is fortified, which means that grape spirit, known as aguardente, is added to the wine during fermentation. This process increases the alcohol content and stops the fermentation while sugar is still present, resulting in a wine that is both strong and sweet. The timing of this fortification is critical and defines the final sweetness and strength of the Port.
One of the most traditional aspects of Port wine production is the method of treading grapes by foot in large granite troughs known as lagares. This method, still used in some quintas (wine estates), provides a gentle extraction of flavours and tannins compared to mechanical processes.
After fortification, Port is typically aged in barrels or vats for varying periods, depending on the style. The basic categories of Port include Ruby, Tawny, White, and Rosé:
Ruby Port
Ruby Port is the most extensively produced and is aged in large tanks to prevent oxidative ageing and preserve its deep red colour and fruity characteristics. It is often bottled young and maintains a strong flavour of dark berry fruits.
Tawny Port
Tawny Port, in contrast, is aged in wooden barrels, exposing it to gradual oxidation and evaporation. This process imparts a golden-brown colour and flavours of dried fruit, nuts, and spices. Aged Tawny Ports, some as old as 40 years, are a testament to the ageing process, offering complex layers of flavour.
White Port
White Port, made from white grapes, ranges from sweet to dry and often serves as an aperitif. When aged extensively, it acquires a profile similar to that of Tawny Port.
Rosé Port
Rosé Port is the newest style, with a shorter maceration period to achieve its rose hue, highlighting fresh, vibrant berry flavours.
Beyond these basic types, there are also numerous special categories such as Late Bottled Vintage (LBV), Colheita (a Tawny from a single year), and the prestigious Vintage Port. Vintage Port, representing only a fraction of total production, is made from the best grapes in declared vintage years. It is bottled after two to three years of cask ageing and can mature in the bottle for decades due to its high tannin content. Port wine can vary from intensely floral and fruity to richly layered with notes of chocolate, cinnamon, and exotic spices, depending on its style and age. Port is a versatile companion at the table though it goes particularly well with blue cheeses such as Stilton and chocolate.