Vinismo is written by its readers -- Internet users like you -- and we need your help! Try our getting started guide to learn how.
Porto (also named Port in English) is an official DOC appellation of the Trás-os-Montes region, in Portugal.
Porto is world reknown for its sweet wines, red and white.
edit Tasting
edit Facts and figures
- Wines called Port are produced around the world. However, only Portuguese Port can be labelled under this name in the European Union and Canada. In the United States, it must be labelled Porto or Vinho do Porto.
- Planted area: 25,000 hectares (61,800 acres). Vineyards are categorized in six quality levels (A, B, C, D, E, F), depending of their location, soil, altitude, etc.
- Not all Porto grapes make it to Port bottles; due to annual production quotas, part of the production has to be transformed in table wines.
- 40% of annual Port production is exported to France. However, United Kingdom and Canada are the biggest importers of higher quality Port.
- Varietals used: almost 50 grapes are authorized for making Port - and even more for white Ports, made only from white grapes. The five grapes most commonly used are Touriga Nacional, Touriga Francesa, Tinta Cão, Tinta Barroca and Tinto Roriz (a.k.a. Tempranillo).
edit Categories of Port
All bottles of red Port bear one of the following indications (written in English, due to their British heritage):
- Ruby -- entry-level Port, simple and sweet. Short aging in barrels, up to two years.
- Vintage Character -- aged 4 to 6 years, filtered and stabilized before bottling. These Ports are too good to be labelled as Ruby, however not enough to be labelled as Tawny.
- Tawny -- good-quality Ports, assembled from various productions. Aged in Portuguese oak barrels, which give less tannin than French oak.
- Aged Tawny-- aged 10 to 20 years before bottling, although the exact duration is often not mentioned on the label. Their alcohol level has decreased with time, and their color has switched from brown to golden-brown.
- Colheita -- aged at least 7 years, with a mention of the vintage (year) on the label.
- Vintage -- highest-quality Ports, made from various varietals harvested only on exceptional years. Only two years of aging is necessary to get Vintage status. Bottled without any filtering, these fine Ports can age 20 to 30 years or more in the cellar.
- Single Quinta Vintage -- higher-quality Ports, made from the same vineyard and harvest, during years when Vintage status cannot be reached. Produced in the same fashion as Vintage Ports.
- Late Bottled Vintage or LBV -- high-quality Ports, aged 4 to 6 years in barrels. LBVs are only harvested on good years, but are not good enough to reach Vintage status.
- Crusted Port -- higher-quality Ports, assembled from several vintages and bottled after 3 to 4 years of aging, unfiltered. Closer to Vintage Port than LBV.
- Garrafeira -- a rare variety of Port, made from the same vintage and aged 5 years in barrels. Unlike LBVs, Garrafeiras are transferred in large basketed glass bottles, where they can age for 20, 30 or 40 years.
edit History
Port as we know it today is undeniably a British invention. Wine has been grown in Porto since the 3rd century, but only in the 1700s did it become a fortified wine.
The idea of adding extra alcohol to Porto wine came from British merchants, who had to make the trip home by sea to avoid trespassing French territory. Adding strong alcohol strenghtened conservation value, which was crucial for these long sea trips.
edit Geography
edit Climate
edit Viticulture
During maceration, juices are brought back several times on top of the grape must, in order to maximize extraction. After a few days, when a 6% alcohol level is reached and their color starts to form, juices are transferred into vats called "torreis", which are 1/5 filled with a strong (78%) alcohol. Depending of the time chosen for this operation, resulting Ports will be sweeter or drier (extra-dry for white Ports), with an alcohol level of approx. 20%.
When spring comes, Port is transferred into 550 liter barrels called "pipes". Wooden barrels are best for aging, since their porosity helps the oxydation-reduction process (redox). Regular ullage (refilling evaporated wine) is necessary, preferably with a wine of the same age.
