Porto

Port is the fortified wine of the demarcated Douro region in north-eastern Portugal. Vineyards occupy steep, frequently terraced slopes beside the Douro and its tributaries. The climate is continental, with hot, dry summers and cold winters. Conditions vary substantially between Baixo Corgo in the west, generally more balanced Cima Corgo, and the hotter, drier Douro Superior. Atlantic influence is most apparent in the western sector; inland, drought becomes more pronounced.

Schist is the dominant bedrock, with granite in some places. In this dry landscape, schist can retain water and encourages vines to root deeply. Low yields, altitude, aspect and the many small vineyard parcels create fruit of considerable concentration as well as marked local variation. The principal black grapes for red Port include Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão and Tinta Amarela. White Port is commonly based on Malvasia Fina, Rabigato, Gouveio and Viosinho.

Port is made by adding neutral grape spirit while fermentation is still under way. This arrests fermentation, preserving natural grape sweetness; finished wines usually contain about 19 to 22% alcohol. Origin, production and trade are regulated within the Douro and Porto appellation framework under the IVDP. A vineyard classification system also influences permitted production. Historically, Port has been aged and shipped from lodges in Vila Nova de Gaia, across the river from the city of Porto.

Ruby Port sees limited oxidative ageing and retains a profile of dark berry fruit. Reserve, Late Bottled Vintage and Vintage are part of this broad family. Tawny Port ages more oxidatively in wood, acquiring walnut, caramel and dried-fruit notes; 10-, 20-, 30- and 40-Year-Old indications describe an average style rather than a single harvest. Colheita is a tawny from one vintage. White and rosé Port range from dry to sweet. Pinhão and São João da Pesqueira are notable Douro towns, while Quinta do Noval and Quinta do Vesúvio are well-known vineyard names. Vintage Port can evolve for decades; most tawnies and filtered LBVs are more readily drinkable after release and should be enjoyed sooner once opened.