The basics of port wine
November 20, 2008
This is wine that was served traditionally as a dessert wine. But today, it has become one of the greatest alternatives to wine and cocktails served at luncheons, at home get-togethers and after-work outings. It is a fortified wine that is produced in the Demarcated Region of Douro in Portugal. This is its official home.
How port wine is made
This wine is produced under specific natural and human conditions. Aging adds the fruity aroma to it through oxidation. The older it is the smoother it is. There is a greenish tint that older wines have.
The difference between port wine and other wines is that the alcohol content of port wine is high, ranging from 19% to 22%. Its color and sweetness also very according to the different types of port used.
There are different types of port wine.
Ruby
This is the label given to younger wines. They display a deep color. They are usually aged between three to five years and are fairly fruity. The age is based on the reductive process. It is stored in concrete or stainless steel containers. It is very cheap and almost readily available.
Tawny
These are the blended types and vary considerably. They are aged using the oxidative process. They are stored in wooden barrels and are aged at least seven years. It has a nutty flavor. Some other tawny wines are a blend of many different vintages and the average age is usually printed on the label.
There are wines which are blended from different years.
Dated port
The wine can be sold one it is seven years old. Wines of a single year can be sold this way. They come under the label of “dated port”.
Late bottled vintage – LBV
This is also wine from a single year. It comes from years of excellent quality and older than the vintage port. It is stored in wooden barrels. It is generally bottled between the fourth and sixth year after being made. It has a red color and a smooth taste. It is more full-bodied than the vintage port.
Vintage port
This is wine kept in wooden barrels between two to three years of oxidative aging before being bottled. They are deep-colored and full-bodied. They get their smoothness once they are in the range of 10 to 30 year aging process.
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