| The Origin of Port | | | | Vintage Port is the high end of port releases. Only |
| Port came originally from the Douro Valley in | | | | the best years are declared a vintage and used |
| Portugal, near the Spanish border. Port was | | | | for this purpose. All of the grapes from a single |
| developed by seafarers by adding brandy to wine | | | | harvest are used in a given wine. This wine is |
| so that the wine would remain in a drinking | | | | aged in oak and then aged in the bottle. White |
| condition for long periods of time in changing | | | | Port is made from a selection of white grape |
| environments. Wines altered like this are known | | | | varieties, and is then aged and fortified. It is |
| as fortified wines. The first ports were | | | | typically a simple multi-year blend of vintages, can |
| commercially produced in the 17th century. | | | | be sweet or dry. |
| Grapes used for Port | | | | Storing Port |
| Both red and white grapes are used to produce | | | | Port is sold in bottles, small casks and barrels. As |
| port. It is kept in oak for a short time, blended | | | | can be seen some ports need to be consumed |
| with other wines to achieve a consistent taste, | | | | soon after opening, particularly ruby ports (a |
| fortified and aged in bottles. There is some | | | | month) and to some extent tawny ports (a few |
| debate, as there should be, about which grapes | | | | months). Port should be store in the same way as |
| produce the best port. | | | | wine, ie., in a cool, dark, medium humidity, |
| Drinking Port | | | | constant temperature space. |
| Port should be enjoyed in a port sipper or a | | | | However, many connoisseurs claim that further |
| narrow glass so that less of the liquid is exposed | | | | aging of ports, particularly vintage port can be |
| to air. A liquid temperature between 18 to 20 | | | | achieved by using a barrel. Traditionalists will only |
| degrees Celsius is considered the best. Port can | | | | use oak barrels whilst others have used both |
| be served with a variety of cheeses or | | | | stainless steel and glass barrels (as they are |
| chocolates, depending on taste. | | | | cheaper) with all kinds of additives. |
| Types of Port | | | | Port barrel keepers usually end up with a secret |
| Ruby Port is the most basic of port styles. This is | | | | recipe for their port by mixing varying quantities |
| made with a blend of red grape varieties and is | | | | of either one or more ports with brandy or |
| blended from several years. It is not usually aged | | | | marsala, and other special ingredients to achieve a |
| to any great degree, and tends to taste of | | | | unique taste. |
| berries, with light tannins. | | | | It does not matter how you enjoy port, or |
| Tawny Port is a ruby port that has been aged | | | | where you enjoy it, or whom you enjoy it with - |
| for several years in small oak barrels. This gives | | | | just enjoy in moderation, because tomorrow will |
| the port a tawny color, as well as a buttery, | | | | be a new day. |
| nutty caramel flavor. These are usually sweet. | | | | |