My Little Guide to Port

Only ever made in the Douro Valley in Portugal. Partly fermented wine with the fermentation stopped by the addition of aguardente (grape spirit) to increase the alcohol content and leave residual unfermented sugar resulting in a sweet wine. Primarily made from Touriga Nacional and Touriga Francesa grapes.

Ruby Port
Fermented then stored in stainless steel tanks, blended and filtered to retain brilliant red colour. Least expensive style.

Reserve Port
Premium ruby port (previously known as ‘vintage character’ – name now banned).

Tawny Port
Aged in wooden barrels for colour and oxidation. Mellows to a golden-brown colour with nutty caramel flavours. Often shown with an average age of the blend.

Colheita Port
Single vintage tawny port aged for at least 7 years (vintage shown on bottle).

Garrafeira Port

Aged for 3 to 6 years in wooden barrels then eight years in large glass demijohns.

Late Bottled Vintage Port
Aged in barrel for 4 to 6 years before bottling. Matures quickly due to barrel age and gives indication of vintage port style without lengthly bottle ageing.

Crusted Port
Blend of several vintages and bottled unfiltered so needs decanting.

Vintage Port
Made from grapes from a single vintage and only made in best years. Aged in barrels for up to 30 months before bottling unfiltered and aged for 10 to 40 years. 

Single Quinta Vintage Port
Vintage port made from grapes from a single estate.

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