Port wine, often just called “Port”, is a rich, sweet, fortified wine that originates from the Douro Valley in Northern Portugal. It has a fascinating history, unique production methods and a variety of different styles – offering endless opportunities for food pairing.
The Romans, who arrived in the second century BC, grew vines and made wine on the banks of the Douro River where Port is produced today. However, production of Port as we know it happened much later. In the 17th century, English merchants fortified Portuguese wine with brandy, to preserve its quality on the long journey back to England.
This fortification process is how we came to know and love Port today. A distilled spirit, usually brandy, is added during fermentation, halting the fermentation process, leaving residual sugar and boosting the alcohol content.
Although Port is typically classified as a ‘dessert wine’, its versatility and different flavour profiles mean it can be paired with many different types of food. Full bodied, fruity red ports, such as Ruby Ports, Reserve Ports and Late-bottled Vintage Ports offer a wealth of opportunities for pairing with different cheeses, chocolate or ripe berries.
Rich and mellow Tawny Ports, when served slightly chilled pair beautifully with an aged Pecorino, caramel dessert or apple crumble with vanilla ice-cream. White Port, typically served chilled, can be enjoyed as an aperitif accompanied by salted almonds or olives.
In summary, Port wine offers a captivating history of craftmanship and versatile flavour profiles. Whether you’re new to fortified wines or a long-time enthusiast, there’s always more to discover in the world of Port. Port is more than just a dessert wine, and it remains a distinctive choice, adding richness and character to any occasion.
Cheers!
