Port Wine Guide to-know-and-4-bottles-to-try
On the market, port is one of the most underappreciated and ignored wine varieties. These wines, when made by reputable houses, can offer some of the most delectable drinking experiences.
The Versatility of Port Wine
Whether paired with dessert, mixed into a cocktail, or sipped neat after dinner, port wine offers incredible versatility. However, understanding its unique characteristics is key to fully appreciating this fortified wine.
Where Port Is Made
Port wine hails from Portugal’s Douro Valley, located in the northern part of the country. While most ports are red, white and rosé versions also exist. The primary grape varieties used in port production include Touriga Nacional, Touriga Franca, Tinta Roriz (Tempranillo), Tinta Barroca, and Tinta Cão. Although over 50 grape varieties are permitted in port vinification, these five are the most commonly utilized.
How Port Is Made
Port wines are made in a few different styles that are mostly dictated by how they are aged. However, the initial vinification steps are generally consistent across styles.
Port wines are fortified, meaning a neutral spirit is added during fermentation. After the grapes are crushed and fermented, the producers introduce this neutral distillate before fermentation is complete. This addition kills off the remaining yeast, leaving residual sugar and boosting the wine’s alcohol content to about 19-20%. The neutral spirit also serves as a natural preservative, allowing opened bottles to last longer than standard wines—great for those who enjoy just a small glass at a time.
How to Drink Port
In English-speaking countries, port is typically enjoyed after dinner, often paired with chocolate, cheese, or other treats, or sipped on its own as a dessert substitute. In contrast, in Continental Europe, it’s more commonly served as a pre-meal aperitif. The ideal serving temperature for port is around 60°F, and it’s best enjoyed in smaller quantities, usually in three-ounce pours.
Main Styles of Port
Port wines can be categorized into two main types: ruby and tawny, each with distinct aging processes and flavor profiles.
- Ruby Ports: These wines are vibrant, full-bodied, and fruit-forward, showcasing flavors like plums, cassis, and ripe berries. After fermentation, ruby ports are typically aged in concrete or stainless steel tanks, preserving their fresh fruit flavors. They are the most widely produced and often the most affordable ports available. Variations include reserve, single-vintage, late-bottled vintage, and rosé formats.
- Try: Graham’s Six Grapes Reserve Ruby Port ($23)
- Tawny Ports: Tawny ports are aged in wooden barrels, which introduces oxidative aging, resulting in lighter-bodied wines with nutty, caramel flavors. They are available in reserve, single-vintage, and “aged” styles, which indicate the average age of the blends, often labeled in increments of 10 years. Common tasting notes include hazelnuts, butterscotch, brioche, candied almonds, and dried fruits.
- Try: Fonseca 10 Year Tawny Port ($34)
- Colheita Ports: These are single-vintage tawny ports aged for a minimum of seven years, with the vintage clearly stated on the bottle.
- Try: Niepoort Colheita Port ($50)
- White Ports: Although less common, white ports are made from grape varieties like Malvasia Fina and Codega. They shine when mixed into cocktails or paired with tonic, rather than being consumed neat.
Port wine’s rich history and diverse styles make it a delightful choice for various occasions. Whether you’re exploring its complexities on your own or sharing a bottle with friends, there’s a port to suit every palate and moment.
