Port is a fortified wine from the Douro Valley in northern Portugal, made from indigenous varieties — most commonly Touriga Nacional, Touriga Franca and Tinta Roriz. It is during fermentation that a neutral grape spirit (77% alcohol) is added, killing the yeast and stopping fermentation while residual sugar remains. The wine becomes sweet and high in alcohol (19–22%).
Styles
- Ruby: Young, fruity red port, short-aged in large vats. Fresh berries and chocolate.
- Tawny: Aged in small oak casks, gradually oxidises and gains a nutty, dried-fruit character with copper colour. Age-dated Tawnies (10, 20, 30, 40 years) are most popular.
- Vintage Port: Made from a single exceptional year, aged in bottle and can develop for decades. Rarely produced and most expensive.
- White Port: Made from white grapes, can range from dry to sweet.
- Late Bottled Vintage (LBV): Wine from a single vintage, aged 4–6 years in cask.
Port is often served as a dessert wine or with full-flavoured cheese.