Port is a sweet, fortified wine that is made from grapes grown in the Douro Valley in northern Portugal. Fortified means that brandy was added to boost the alcohol content. Most Port is a warming 20 per cent and is usually served in smaller portions than other wines.
Traditionally, the wine was made in the Douro Valley and then transported downriver for maturation in Vila Nova de Gaia, on the other side of the river from the city of Porto. These days, most of the old ageing cellars are visitor attractions.
There are two basic kinds of Port; some are aged in bottle and remain a dark ruby colour. Ruby Port, Late-bottled Vintage and Vintage Ports all fall into this category. They are typically richly fruity with flavours of ripe plums and Christmas cake spices. Vintage Port is aged in bottle for many years and needs to be decanted before drinking. Late-bottled Vintage is an affordable version of Vintage Port that does not require decanting.
Tawny is Port that has been aged in oak barrels, often for many years. They are typically golden brown in colour with flavours of nut, caramel, and butterscotch and are often consumed chilled with desserts. Some will have an indication of age, such as 10 years old. This means the Port has been aged for an average of ten years in barrel before bottling.
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White Port is a third variety, made from white grapes, and often drunk as a refreshing aperitif with tonic.
Port is a popular traditional Christmas drink in many northern European countries, including Ireland and Britain, because it is a cosy, warming, high-alcohol sweet drink that goes well with mince pies, Christmas pudding and cake, as well as cheeses (blue cheese in particular). Once opened, it will keep for a week or more, meaning you can have a small glass after dinner. But it can be consumed throughout the year.
