What is port and how is it made?

Port wine, a luscious and richly fortified wine, hails from the beautiful Douro Valley in northern Portugal and has delighted taste buds around the world for centuries. If you’ve ever enjoyed a glass of port, you may have wondered about its sweet, complex flavors and the process behind its creation. Here’s a closer look at what port is and how it’s made, shedding light on why this wine holds such a special place in the world of viticulture.

What Is Port Wine?

Port is a fortified wine, meaning that it is enhanced with a distilled grape spirit known as aguardente (similar to brandy), which is added during the fermentation process. This addition not only boosts the alcohol content but also stops the fermentation while sugar is still present, resulting in a wine that is both sweeter and stronger than most others, typically ranging from 19% to 22% alcohol by volume.

Port is traditionally enjoyed as a dessert wine because of its richness and sweet profile, although its versatility means that it can be served in various ways, from an apéritif to an accompaniment to cheese, nuts, or chocolate.

How Is Port Made?

The making of port is a meticulous process that combines tradition and skill, with the following key stages:

1. Harvesting: The process begins in the vineyards of the Douro Valley, where grapes are harvested by hand due to the steep and challenging terrain. The most commonly used grape varieties include Touriga Nacional, Touriga Franca, Tinta Barroca, Tinto Cão, and Tinta Roriz.

2. Fermentation: Once harvested, the grapes are transported to a winery where they are crushed to release their juice. The fermentation starts with natural yeasts converting the sugars in the grape juice into alcohol. This process is typically vigorous and lasts for a few days.

3. Fortification: While the grape juice is still fermenting and sugars are abundant, the winemaker adds a clear grape spirit called aguardente. This spirit is about 77% alcohol and is added in a proportion that generally makes up about 20% of the final beverage's volume. The addition of this spirit stops the fermentation process by killing the yeast due to the high alcohol content. This method preserves some of the natural grape sugars, which give port its characteristic sweetness.

4. Aging: After fortification, the port is transferred into barrels or tanks for aging. The duration and method of aging significantly influence the character of the port. There are several styles of port, including:

• Ruby Port: Aged for a few years in large tanks to preserve its deep red color and fresh, fruity flavor.

• Tawny Port: Aged in wooden barrels, exposed to gradual oxidation and evaporation, giving it a golden-brown color and nutty flavors.

• Vintage Port: Made from the best grapes of a single year, aged briefly in barrels, and then bottled. It can be aged for decades in the bottle, developing complex flavors over time.
  

5. Bottling: Once aged, the port is ready to be bottled. Some ports are filtered before bottling to remove sediment, while others, like vintage ports, are not filtered to allow further maturation in the bottle.

Enjoying Port

Port wine can be savoured in various settings and is particularly popular during the colder months due to its warming properties. It’s a fantastic closer to a meal, paired with rich desserts or fine cheeses. When serving port, it should be slightly chilled to around 12-16°C to enhance its rich flavors and aromas.

Whether you're a seasoned port enthusiast or new to this type of wine, understanding how port is made enriches the experience of drinking it, offering not just a glass of wine but a sip of Portuguese tradition. Next time you pour yourself a glass of port, you'll appreciate the centuries-old craftsmanship that goes into making every drop.