By Port wine can only be produced in the Douro Valley wine region, adhering to strict methodological guidelines. So why is it named after Porto? In Douro, winters are extremely cold, and summers are very hot. These temperature fluctuations do not favor the aging process, and in the past, there was no knowledge or technology to keep the wine in ideal conditions. Therefore, the barrels were transported to the city of Porto, which has a more favorable climate and access to the Atlantic Ocean.
Thanks to the English
Although wine has been produced in the Douro Valley since ancient times, the port wine we know today is thanks to English wine merchants. In the 17th century, French wine could only be exported to England with punitive duties, while Portuguese wines enjoyed tax exemptions, leading to increased demand. To prevent the wine from spoiling during the long, hot ocean journey, merchants fortified it with a type of brandy (aguardente) before transport. Later, they discovered that fortifying the wine after fermentation created a strong, sweet red wine that was aromatic, long-lasting, and better suited to English tastes. Thus, port wine was born. By the 19th century, most Douro Valley wines were made this way. It was also around this time that shippers began associating their names with the wines they sold, which is why most Port Houses today still bear the names of their English or Irish founders. Quinta do Noval is the only historical house that uses the name of its vineyard.
Hand Harvesting and Foot Treading
Harvesting has its own special atmosphere—a kind of festival where music and songs accompany the hard work. Even in the most modern wineries, the grapes are almost entirely harvested by hand, and for the most exquisite premium wines, the traditional method of foot treading is still used to extract as much flavor, color, and tannin from the grape skins as possible. This is hard work, with workers linked arm in arm, rhythmically treading the grapes in giant stone vats filled with bunches of grapes up to their knees, for several hours every evening over one and a half months.
Port Wine is Always a Blend
Most often, it is a blend of different vintages. Traditionally, more than 80 red grape varieties were used to make port wine, but today the focus is on a few select grape varieties that are well-suited to the local conditions.
Over 50 Varieties!
The world of port wine is vast, with many classifications; however, the two most well-known categories are Ruby and Tawny, although there are also white and rosé varieties. The most famous and popular type is Ruby, which includes subcategories like Vintage and Late Bottled Vintage. The best quality Tawny is aged in barrels and labeled as 10, 20, 30, or 40 years. The age indication does not refer to the actual time spent in the barrel but to the characteristics of the final blend.
Traditional Bottle Opening with Hot Tongs
Vintage port, aged in bottles for decades, is traditionally opened with hot tongs, removing the entire neck of the bottle to prevent the old cork from coming into contact with the wine. The tongs are heated in fire and then applied to the neck of the bottle for a short time. Ice-cold water is then poured over the heated area, and the glass breaks off cleanly due to the sudden temperature change, allowing the wine to be served without any contact with the cork.
It Can Extend Life
When the world’s oldest person was asked at the age of 122 about the secret to a long life, she said it was due to the regular consumption of port wine, olive oil, and chocolate. It is a fact that port wine is full of anti-inflammatory and heart-protective antioxidants and has a calming effect on the nervous system.
Passing to the Left, with the Left Hand
One of the most well-known traditions of serving port wine is that the host does not pour for themselves but for the person sitting to their right. Then, they pass the bottle to the person on their left, who pours with their left hand. This continues until the bottle either returns to the host or is empty. In Portugal, no Christmas, birthday, or any other special occasion can pass without port wine.
What is the Greatest Challenge in Making Port Wine?
One of the main challenges is cultivating the picturesque but very steep terraces and the rocky, gravelly soil. Additionally, the extreme temperature fluctuations must also be managed. While summers are hot and very dry, severe frosts are also common in winter.
What Makes Vintage Port Special?
Vintage Port is the most prestigious style of port wine. It is made from the best grapes of the finest vineyards in exceptional years, as officially declared by the regional council. The harvest must meet stringent requirements in terms of quality, quantity, and ripeness, so only one percent of the region’s total production is made into Vintage Port! After a maximum of two years of barrel aging, it is bottled unfiltered in airtight, dark bottles and continues to age for another 15–40 years. Over the years, a sediment as thick as a little finger can form at the bottom of the bottle, so decanting before consumption is essential. It is among the longest-lasting wines in the world, complex, elegant, and balanced. The best lots from the major vintages can develop for up to 50 years and be stored for up to 100 years.
Port wine is one of Portugal’s greatest prides, preserving and continuing centuries-old traditions. The unique fortification process and various aging methods give port wine a rich flavor profile and complex character. It provides a special experience for wine lovers, whether it’s an elegant Ruby or a mature Tawny. Port wine is not only an integral part of Portuguese culture but also a globally recognized drink that delights wine enthusiasts with every sip.