PORT WINES

Discover all the secrets of Port Wines

vins-de-porto-banner vins-mobile

HISTORY

The history of Port wines began in the Douro Valley in the northeast of Portugal.

Back in Roman times, wines of this type were already being produced in the region. It was not until 1675 that the Port designation became truly recognised, taking its name from the famous port city that was already sending these wines to the rest of the world.

In 1756, the region was demarcated and regulated, making it the world’s first Controlled Designation of Origin. The quality of Port thus improved in terms of aromas and subtlety, with the introduction of a strict set of requirements. And in 2001, the Douro Valley was classified a UNESCO World Heritage Site.

image

GRAPE VARIETIES

A blend of different grape varieties

Port wines are produced from a blend of different grape varieties. It is a requirement that all of the grapes used to produce Port wines be cultivated and harvested in the Douro Valley.

Red grape varieties (used to make Tawny, Ruby and Pink Ports): TOURIGA FRANCA, TOURIGA NACIONAL, TINTA BARROCA, TINTA RORIZ, TINTO CÃO

White grape varieties (used to make White Ports): GOUVEIO, MALVASIA FINA, MOSCATEL GALEGO, RABIGATO, VIOSINHO

image

WINE-MAKING PROCESS

It’s the specific wine-making process that gives Port wines their unique flavours

After harvesting, the grapes are pressed, macerated and fermented, before the next stage, called mutage, which gives Port wines their special organoleptic characteristics.

During this critical process, eau-de-vie is added to arrest fermentation, making the wine retain the natural sugar of the grapes. It’s this process that gives Port wines their high alcohol content and great sweetness.

image

AGEING

The variation in the types of Ports depends on the variety of grapes and ageing methods used.

Once the wines have been “muted”, they are transported to Vila Nova de Gaia for ageing. Each wine is selected for a specific ageing process: in vats, casks, tuns or bottles. These different methods of ageing help to produce an abundance of styles and broad range of aromas.

The flavour of each Port will therefore depend on the method and length of ageing.

image

THE COLOURS OF PORT

In spite of the countless variations and flavours of Port wines, they can be classified into four key “styles”, in line with their colour: Red Ports (Tawny and Ruby), White Ports and Pink Ports.

  • verre

    Tawny Ports

    Produced from red grapes, these Ports are specially selected for ageing in oak casks or tuns for several years. This ageing process gives them an amber colour with subtle hints of dried fruits, vanilla and caramel. The higher quality Tawny Ports made from a single crop harvest (“colheita” in Portuguese) age for longer periods and have a richer, more complex flavour. They are best enjoyed between 10°C and 12°C.

  • verre

    Ruby Ports

    Ruby Ports are also made from red grape varieties but often age for less time to best preserve their primary characteristics (deep and intense red colour with notes of red berries). Others, like the Vintage and Late Bottled Vintage (LBV) Ports, produced from a single harvest, continue to age in bottles to produce more complex, fruitier flavours.

  • verre

    White Ports

    These are made from white grape varieties matured in vats. Some may then be aged in oak casks, giving White Ports an infinite palette of colours (from pale white to golden) and flavours (from very dry to very rich and sweet).

    They are enjoyed chilled and the youngest ones can be served in cocktails.

  • verre

    Pink Ports

    Produced from red grape varieties, Pink Ports have a short maceration process that gives them their pink colour and red berry flavours (raspberry, strawberry and cherry).

    They are enjoyed chilled and the youngest ones can be served in cocktails.