What is Port wine? Whether you are a Port lover, or just stopping in Porto while on vacation in Portugal, discovering Port wines is a special experience made more enjoyable with some basic Port wine knowledge. A few years ago I went to Porto to learn about Port Wines, so I have simplified some basic knowledge to help accelerate your learning and enjoy your wine tasting experience. The world of Port wines is much more than what I have written about here, but here I will outline Port basics that I wish I knew before I visited Porto. You are able to learn a lot at Port Houses, but it is always a good idea to have a bit of background knowledge to help you understand what you are tasting and what the label indications are. 

The setting.

Porto, a coastal city in northwest Portugal, sitting on a river about an hour and a half from the terraced vineyards of the Duoro Valley. The Duoro River runs through the Duoro Valley and and empties into the ocean via the city Porto. The city is divided by the river, conveniently crossed by bridge, where you find the Port Houses.

The wine.

Firstly, where do Port wines come from? Port wines come from the beautiful Duoro Valley, but more specifically the Port Houses across the river from the city of Porto. The grapes all come from The Duoro Valley. Interestingly enough, until recent years Port wines were only permitted to be made in the city of Porto, but from the grapes of the valley. Now this is not the case and smaller wineries in The Duoro Valley can also make their own Port wines. The Valley is split into 3 zones of steep terraced vineyards. I absolutely suggest taking a train ride through the valley if you don’t have much time, but if you are able, it’s even better to rent a car to spend a day or two driving winding roads through the vineyards. If you have time stay the night in the valley at a winery. There are many wineries that have a B&B or a restaurant for you to fully enjoy this beautiful setting. 

Now, what grape varietals are in Port? Mainly, Touriga Nacional, Touriga Franca, Tinta Roriz (Tempranillo) but there are 50+ grape varietals that can be used in Port wines. 

How is Port made? What makes it different from other wines? Port wines are traditionally stomped by foot (treading) in large low cement vats (lagers) for potentially many days, and this method is still often used. The idea of treading is to soften the wine and enhance roundness and a full body in the mouth. Brandy is then added to the fermenting grape juice to kill the fermentation which results in an end alcohol amount of 19-21%. It is then transferred to oak vessels for 18+ months. How it is aged and treated then determines what it is labelled as. There are actually 15 types of Port: Ruby, Reserve, Crusted, Late Bottled Vintage, Vintage Single Quinta, Vintage, Tawny, Tawny Reserve, Tawny 10, 20, 30, 40+, Colheita, Rosé Port (pink), and White Port (white grapes). However, the most important wines fall into 2 categories: Ruby and Tawny. Tawny being “The Port” or what made Port famous.

Ruby Port 

Steel and concrete vessels are usually used for this style of Port. It is deep in colour, very fruity, and usually aged for 3-5 years. A reserve is aged for 5+ years. This style of Port continues to age in the bottle, but compared to Tawny, it is drank young. A key label to remember in the ruby category is “LBV” (Late Bottle Vintage) which comes from a single harvest and stays in barrels for 2-3 years. It is usually lighter and high quality. You might expect flavours of raspberry, cranberry, cinnamon, and candy.

Tawny Ports 

The best expression of Port wines. Wood barrels are used for aging tawny wines which produces a lovely rich amber colour. A tawny reserve is aged for 7 years, but also can be (and labelled as) 10 years, 20 years, 30 years, or 40+ years. Tawny wines are a blend of wines, and unlike the Ruby Ports, these wines do not continue to mature in bottle. They are oxidative and nutty, like alcoholic caramel some might say. The right years from certain cellars are extremely delicious. You might expect flavours of toffee, sweet cherry, cinnamon apple, and vanilla.

Lastly, there is White Port. This is usually a young Port, and can have varying levels of sweetness. It is quite fruity. The grapes used are Codega, Malvasia, Fina, Gouveio, and a few more. Personally, I think White Port is best enjoyed in the refreshing and popular cocktail made with tonic water (a “Porto tonic”)!

To go tasting, crossing the river from Porto is extremely easy and you have a wide array of establishments to choose from here. Usually tasting and tours are open, for a fee, but smaller Port Houses might appreciate a call. Big names include: Ferreira, Sandeman, Grahms, Taylors, Offley Forrester, and Cockburn. I definitely suggest going to one or two of the bigger Port Houses for reference, they have some very nice tasting rooms/restaurants.

One of the best things about about this set up is your Port wine education is so conveniently paired with the exploration of the city of Porto. Don’t forget to visit the famous and beautiful library “Livraria Lello”, and eat (or split) a Francesinha sandwich (French inspired fried egg wth special sauce on bread and French fries). And although they are not a famous Porto Food, they are one of the most famous things about Portugal (but you’re here) so be sure to indulge in as many Pasteis de Nata as your heart desires. This egg custard tart might just be your go to snack with a glass of Port! 

Oh, and fun fact! This wine was a beautiful accident, first made when brothers added grape brandy to their wine to keep it drinkable on its long journey over seas from Portugal to England in the 1700’s. Enjoy your experience with these beautiful wines in this beautiful country!