ports

Porto is a Portuguese fortified wine produced in the Douro Valley.  The name Porto is derived from the seaport where it was shipped out of at the mouth of the Douro River.  The most common grape grown for port production is Touriga Nacional but there over 50 varietals that a winemaker is able to use.  Wine is fortified by adding aguardiente or brandy.  This helps to preserve the natural sweetness and sugar of the wine.  It also helps to increase the alcohol content as well. You can’t call something a Porto unless it is made in the Douro region of Portugal.  Many companies outside of this region make products similar but they are not allowed to be exported into Europe because it is protected.   

               Ruby-Usually least expensive and most abundant in the port family done in steel tanks or neutral oak to prevent oxidation.  Aged to a maximum of 3 years.  This type of port is the deepest in color and most fruit forward of the group.

               Tawny Port- Usually aged longer then their ruby counterparts.  Ages in oak barrels and the longer it ages the color fades into more of a deep amber or mahogany color.  You get more nuttiness out of Tawny Ports.  Anytime you see 10, 20, 30, or 40 years on a port it is a Tawny.  The age indicates a flavor profile and typically it is the average age of the blend.  This type of port must spend a minimum of 2 years in barrels although they are usually aged for much longer.  The aging in the barrel is where the difference really comes in.  It oxidizes because of the porousness of the barrels and changes the flavor profile.

               White port- Made with white grapes.  In Europe these types of ports are used as a base for cocktails such as wine spritzers. Also drank before a meal compared to most ports which are drank after meals. 

               Late Bottled Vintage Port- Also known as LBV on a Porto label.  Usually aged between 4 to 6 years from a single vintage.  These are ruby ports aged longer than typical. 

               Vintage Porto- A vintage must be declared by the port houses individually and is made entirely from grapes from that specific year.  May be aged for a maximum of 2 ½ years and usually requires a minimum of 10 years more aging in the bottle to develop.