| I had a friend in college whose life's
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| | brandy (a strong alcoholic spirit
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| goal was to move to France, don a beret,
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| | distilled from wine) containing a proof
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| stomp on grapes, and make wine for a
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| | of 150. The alcohol in the brandy kills
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| living. Though I tried to tell her that
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| | the yeast in the wine, causing
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| there was more to wine-making than purple
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| | fermentation to cease. The ending result
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| feet, and that berets were so "Clinton
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| | is a sweet wine that is about 20 percent
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| Administration," she ignored me and
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| | alcohol. It is typically served with
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| dreamt of grapes anyway. Though I did not
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| | desserts, cheese, and, of course,
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| share her winemaking aspirations and
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| | desserts made of cheese.
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| decided instead to dream of something
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| |
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| much more realistic, like a marriage
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| | Though there are many styles of Port -
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| proposal from Brad Pitt, she did get me
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| | White Port, Ruby Port, Young Tawny Port,
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| thinking about the process, and she got
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| | Aged Tawny Port, Vintage Character Port,
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| me thirsty for knowledge. This eventually
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| | Late Bottled Vintage Port, Traditional
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| led me to discover different types of
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| | Late Bottled Vintage Port, Vintage Port,
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| wine require different recipes, with one
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| | Single Quinta Vintage Port, Crusted Port,
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| of the most complex belonging to Port.
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| | and Garrafeira Port - most styles fall
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|
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| | into two broad categories: Bottle aged or
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| Prior to actually reading about making
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| | Cask aged. Because doing the tiniest
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| Port, I was under the impression that all
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| | thing different will result in a
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| it involved was people stepping on grapes
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| | different taste of wine, the two Port
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| in bare feet. Because of this, I often
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| | processes greatly dictate the flavorful
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| worried that I would be drinking Tinta
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| | outcome. While Bottle aged Ports
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| Barroca, and find floating in my glass a
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| | generally behave like wine on Botox,
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| human toenail or perhaps a foot corn.
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| | keeping their color and their fruitiness
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| But, in truth, port-making is a lengthy,
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| | well into maturity, Cask aged Ports lose
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| complicated process.
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| | flavor quickly. They are ready to drink
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|
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| | right away.
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| Port wine, also known as Vinho do Porto,
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| Porto, or Porto wine, is a fortified wine
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| | The best Ports to know, the ones to
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| that comes from the Douro Valley in the
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| | introduce yourself to before sending them
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| northern lands of Portugal. Produced in
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| | down your esophagus, are the Taylor
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| Portugal since the mid 15th Century, Port
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| | Fladgate Tawny Port, W. & J. Graham's
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| gained popularity in England after the
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| | Tawny Port, Smith Woodhouse Vintage
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| Methuen Treaty of 1703. While this treaty
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| | Character Port, Niepoort Vintage Port,
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| did war-related things reserved for
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| | Quinta do Infantado Single Quinta Vintage
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| history books, in regards to wine it
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| | Port, and Adriano Ramos-Pinto Late
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| caused England to become an adopted
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| | Bottled Vintage Port.
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| family for Port, with Portugal being the
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| |
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| biological parents.
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| | As demonstrated, the process of making
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|
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| | Port is not as simple as one might
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| There is no easy way to make Port: no
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| | imagine; it involves a little more than
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| kind comes in a packet with "just add
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| | simply visiting a vineyard, and being met
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| water" instructions. Instead, the process
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| | with thousands of grapes shouting, "Pick
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| initially involves picking grapes,
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| | me! Pick me!" And, it involves more than
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| smashing them, and then placing them in
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| | taking off your tennis shoes and having a
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| an automated tank where they are further
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| | smashing good time. After a careful,
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| chopped into tiny pieces. After remaining
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| | lengthy process, the smashing good time
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| in this tank for nearly twenty-four
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| | will follow.Jennifer Jordan is the senior
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| hours, the grapes begin to ferment and
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| | editor at With a vast knowledge of wine
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| their sugar climbs the food chain,
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| | etiquette, she writes articles on
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| turning into alcohol.
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| | everything from how to hold a glass of
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|
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| | wine to how to hold your hair back after
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| With Port wine, after fermentation
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| | too many glasses. Ultimately, she writes
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| begins, timing takes over. Once half of
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| | her articles with the intention that
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| the grape's sugar has been converted,
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| | readers will remember wine is fun and
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| fermentation must be stopped. In order to
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| | each glass of anything fun should always
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| do this, the wine is mixed with clear
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| | be savored.
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