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