The Beer Brewer

Definition and Background

The term port is a strictly controlled title (similar to that of Sherry) applied to fortified wines that have been produced in the Douro valley (which encompasses the town of Oporto) in northern Portugal, and matured in this region or in the city of Vila Nova De Gaia. Vineyards in this region are categorized by the local controlling authority, the Casa do Douro, from A to F, with higher grading corresponding to higher proportions of grapes permitted for use in port production.

Unlike Sherry, Port owes much of its flavor to the procedure of fortification in mid fermentation, which serves to retain the varietal characteristics of the producing grape. There are two general styles of Red Port: the soft and sweet Portuguese styles and the tannic, dryer English styles. Alcohol by volume varies from 19 – 22% for these types. White ports are also produced, which may have alcohol volumes as low as 16.5%.

History and Importance

The origins of Port are similar to the origin of Sherry and seem to stretch back to the 17th century, when increasing demand for Portuguese wine in England lead to the export of Douro Valley wine. This style of wine was thin, dry, acidic, with a coarse flavor (due high tannin content) and traveled poorly, thus brandy was added to fortify the wine, preserving it over often length sea voyages around Europe, thus producing the port wines of today, although production practices have changed slightly.

Although demand for Port is declining, the production of this wine is extremely significant to the Portuguese national economy.

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