Port wine is a fortified variety of Portuguese wines only River Douro Valley in the northern regions of Portugal. It is normally a very sweet red wine that is served as dessert wine. Although there are many countries which produce fortified wine similar to port wine, as in the case of Champagne, only the wine produced in Portugal are labelled as Port or postage. The wine received its name during the last half of the 17th century from Ocean City Oporto, situated at the mouth of the River Douro. It was here where most of port wine would be exported, particularly to the UK where it is increasingly popular.
The port is produced from grapes grown in the region of Douro. The wine is produced, as all other wines, but before the fermentation is completed, wine fortified with the addition of a spirit called aguardente, which stops the fermentation process by killing the yeast. This has a dual effect, because the sugar is left makes Port taste sweet, while the addition of aguardente reinforces the alcohol content. This wine is then stored and older, usually on FAT and stored in a cellar before bottling.
There are three important areas in the Valley where Port Duoro produced. These are the following:
Baixo Corgo-1) this is the Western-most zone and is located downstream from the River Corgo. This is the wettest region producing port and is the coolest region as well. The grapes are grown in this region is primarily used to produce cheap styles in port, such as ruby and tawny ports.
Cima Corgo-2) this is upstream from this region. It is a bit warmer and drier and produces grapes that are included in the much higher-quality ports, such as the vintage and late Bottled Vintage ports
3) Duoro superior-this is the easternmost region that leads almost to the Spanish border. It does not grow as many grapes as transportation from this area is difficult because the river rapids. It is also the warmest and driest region in Duoroa River Valley.
Port can be divided into two broad categories: barrel-aged or bottle-age. The latter gives a wine the softer on the palate and has less tannins. They also lose color very slowly. The former gives a wine which is more viscous than bottle-age. Each category has its own subcategories. BARREL-aged ports can be Tawny port, Colheita or Garrafeira. Bottle-aged ports can be Ruby Port, reserve or vintage character, pink, White Port, Late-Bottled Vintage Port, Crusted Port, Vintage Port or a Quinta Vintage Port.
It should be noted that the use of the term "vintage" when describing the port is not the same as for normal wine. When used to describe normal wine, refers only to the year in which it was made. Port wine producers, however, use only the term "vintage" when the wine is produced at their winery, only for a very good year for the cultivation of grapes.
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