The Porto, a blending of wine and eau-de-vie

The Porto, born in the seventeenth century, a blending of wine and brandy, which was born by coincidence. We tell you everything…

So why by coincidence? At the time it was necessary to keep the wine in good condition during long journeys, this mixture of wine and eau-de-vie allowed it. Created by the English, this type of wine is created in a process where the must is mute, that is to say, its alcoholic fermentation is stopped. This can be achieved thanks to ethyl alcohol, essentially wine spirit.

Oporto or Porto ages upstream of the Douro, the river that crosses the city by the middle and that through the Eiffel bridge, separates the cellars where the wine rests.

 

Types of Porto

Porto Ruby

Red wine aged between 8 to 10 years in immense barrels. It has a red fruit flavour and retains its initial characteristics better thanks to its low contact with wood and its low oxidation.

Porto Tawny

It ages for 2 or 3 years and is produced with the same grapes from Porto Ruby. It has a high contact with wood and air thanks to its small barrels. Taste of nuts, almonds and walnuts.

Porto Blanco

Generally sweeter, these Portos are made with grapes that do not touch the must. Their categories are dry white, medium dry and sweet. The “Lagrima” is one of the sweetest.

 

Among other categories of Portos we find Vintage (excellent, very old and made with the best grapes), Colecta (wines from a single collection and catalogued as special by the Wine Institute of Porto), Tawnies aged (more than ten years) and Porto LVB (Late Bottled Vintage, these replace the vintage in flavor, without so many years of aging).

You already know how to choose your Porto when you make a tasting trip to the land of this Portuguese wine. For more information you can visit the website of the Port Wine Institute.

 

Don’t drink and drive. Enjoy responsibly.