The Beer Brewer

Unlike Sherry, grape variety is central to the flavor of port; however type and length of maturation determine the ports final characteristics, as with Sherry styles.
Total titratable acidity of port ranges from 3.45 – 5.86 g l, as tartaric acid, volatile acidity (as acetic acid) is less than 0.35 g l.

Ruby ports are usually darker in color (dark red) than tawnies, due to less time spent in the cask during maturation. Levels of phenolic material are higher in such styles, which impart slightly astringent flavors. Fruity aromas are very evident.

Tawny ports are lighter in color, typically amber in hue, displaying complex dried fruit flavors that are less astringent than rubies, often with ‘oaked’ characteristics in evidence. This is due to the extended contact of the wine with the wood, reducing levels of phenols and extracting compounds from the wood. Aromas are often more spicy.

Vintage ports are more complex again, in part due to production from a single selected vintage and minimal wood aging. The content of the must has a very significant influence on final flavor. Such styles exhibit complex, fruity aroma and flavor characteristics, with a full bodied mouth feel and purple-red coloration.

Little information exists on the subject of white port, although such types appear to be lighter, both in color and flavor, due to minimal contact with skins during extraction and wood during maturation. White styles are often dry (English style), but may be blended with sweeter white wines, to produce Portuguese style wine.

As is the case with Sherry wines, alcohol by volume increases with increased color of the wine.

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