These young port wines have high levels of grape derived phenolic material, particularly tannins, which produce astringent flavors if not mellowed by wood or bottle maturation for a period of at least three years.
The young port is stored in wooden vats over the winter in the Douro area. During this time color is increased due to anthocyanin- aldehyde- tannin reactions. Between November and March the wine is refortified to 21%, racked into casks and classified.
Red port is designated into three types, ruby, tawny and vintage, prior to maturation. This designation determines the type and length of maturation.
- Ruby port experiences maturation for 3 – 5 years in the wood
- Tawny ports mature for 30 years and beyond
- Vintage styles have 2 – 3 year wood maturation before bottle aging, often for lengthy periods (up to 50 years)
Red port is usually shipped to the city of Vila Nova De Gaia, which has a more stable climate (thus avoiding baked characters, due to heating) more suited to the maturation of the port.
The casks or pipes used in ruby and tawny port maturation are only partially filled, to enable oxidative reactions to occur in a process akin to that used for oloroso Sherry. Racking of wine into re-sanitized casks occurs every three months, to maintain oxygenation of the wine, although fractional blending of the wine does not occur i.e. no solera system. Blending uses wine from the same vintage, and may be added to the racked wine, as may also the brandy spirit. The procedure of racking also serves to lighten the color of the port, as insoluble tannin complexes form (due to oxidation) that include anthocyanins, that are left in the cask upon racking.
During oxidative aging increasing amounts of esters are formed (as previously described in Sherry) to produce ethyl esters of lactic, malic, succininc and tartaric acids (the types of acids are influenced by grape variety). These esters contribute minimally to the aroma of the wine, although they have a significant impact upon the wine character, enhancing mouth feel and producing fuller tastes.
Polymerization of aldehydes also occurs during maturation upon wood, which leads to the nutty/woody flavors encountered in such styles.
Conversely, designated vintage ports are not matured under oxidizing conditions, although they spend two years maturing upon the wood, before aging in the bottle for up to 50 years. Racking during wood maturation is infrequent, thus color loss is not as extensive in these styles. Vintage ports will develop some flavors during wood maturation, although individual characteristics occur during bottle aging.
White port usually matures better under the harsher climate of the Douro, and is often matured for up to three years in concrete pipes, which prevent color increase that may occur in wood.
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