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Now port wine (porto) is known to connoisseurs of alcohol all over the world. But few know that it appeared by accident due to a trade war between France and England. If not for this conflict, no one in Portugal would add alcohol to wine. The history, features, types and culture of port wine consumption will be discussed further.
Port (translated from the German Portwein “port wine”) is a Portuguese fortified wine (18-23 degrees), produced in the north-east of the country in the Douro River Valley. It falls into the category of alcoholic beverages, the name of which is controlled by origin. This means that only wines made from grapes grown in the Douro Valley can be called ports.
A characteristic feature of the production of port is a short cycle of must fermentation – 2-3 days. Then grape alcohol with a strength of 77% is added to the juice, which completely stops fermentation. Before bottling, port must be aged in oak barrels for 3-6 years.
History of port
The wild vine has grown in the Douro since time immemorial. But winemaking began here only during the reign of the Roman Empire. The area is known for its arid continental climate, mountainous landscape and shale soils.
Severe frosts in winter, torrential rains with hail in spring and devastating heat in summer are not conducive to winemaking. Vineyards have to be located on specially built terraces along the river. The Portuguese themselves say that the Douro makes wine with a strong character.
The production of wine for the future port wine began in the XNUMXth century, Henry II of Burgundy, who received the county of Portucale (future Portugal) as a dowry. He replaced the local vine with varieties brought from Burgundy. But due to the unsuitable terrain, the resulting wine did not have an exquisite taste; only local residents drank it.
Incident changed everything. The trade war with France prompted England to ban the import of wines from the province of Bordeaux into their country. The British began to urgently look for a replacement for French wines. In 1703, they signed the Metuan Trade Agreement, which guaranteed Portuguese wines a preferential customs tariff when imported into England.
At that time, only red wines of low strength (12-13 degrees) were made in the Douro area, which deteriorated during long-term transportation by sea. In order not to lose an attractive market, the Portuguese decided to add brandy (wine spirit) to their wine. Thanks to this innovation, the wines had a unique taste that the British liked. This is how port was born.
Until 1756, port wine was produced according to the old technology, adding brandy to the finished dry wine. Since 1820, wine alcohol has been added directly to the must. This is the modern port we know.
Types of port wine
Tawny (Tony) – golden-brown port wine from red grapes aged in oak barrels for at least 2 years. Usually aged much longer – 10, 20, 30 or 40 years.
Ruby (Ruby) – young red port. Minimal technological intervention preserves rich fruity aroma and taste. Continues to mature in the bottle after bottling. It got its name from its beautiful ruby color.
Colheita (Coleita) – after 7 years of aging Port Toni, the winemaker can determine that the quality of the wine is better than originally planned. In this case, the barrel falls under special supervision. Port wines of this type have a golden color, balanced taste and delicate aroma. The exposure period is from 12 years.
Garrafeira (Garrafeira) – a rare port wine made from a grape harvest of one year. First, the drink is aged for at least 3 years in a barrel, then another 8 years in a bottle. At the moment, only the company Niepoort is engaged in the manufacture of these ports.
Branco (Branco) – white port wine with a fruity taste, made from white grapes. Only ports of this type are divided by sugar content into dry, semi-sweet and sweet.
Lagrima (Lagrima) – the sweetest port wine. Produced by blending wines of different years.
Late Bottled Vintage (LBV) is a port wine with a complex rich taste, made from grapes of one year. Before bottling, it is aged in oak barrels for 3-6 years.
Crusted (Crusted) – port wine containing sediment. Made by mixing wines from different vintages. Bottled without filtration. Before drinking, this type of port must be decanted (poured into a decanter). The minimum holding period is 3 years.
Vintage (Vintage) – an elite variety of port wine, produced from grapes of the most successful years. Differs in saturated red color, persistent aroma, taste of wild berries, red fruits and dark chocolate. It can develop in a bottle from 20 to 50 years, changing its shade and flavor notes.
The most famous port brands are: Offley, Sandeman, Cockburn’s, W. & J. Graham, Dow, Croft and Cálem.
How to drink port wine
1. Preparation
1-2 days before opening, a bottle of port wine is placed in a vertical position. After uncorking, the cork is discarded. Do not re-cap the bottle, as this can spoil the taste. Before serving, it is recommended to pour the drink into a carafe (decant) to remove sediment at the bottom.
2. Temperature
Red ports are served at 18°C, while whites are served chilled to 10-12°C.
3. Vessel
Port wine is poured into tulip-shaped wine glasses, filling them halfway to feel the unique aroma.
4. Delivery time
Depending on the festive menu, port wine can be used as an aperitif (before a meal) or a digestif (after a meal for dessert). The first option is preferable, since the drink excites the appetite well and improves digestion. In Portugal, it is customary to drink it on an empty stomach. One bottle is for 12 people.
Port wine is considered a masculine spirit, experts recommend softer sherry, a sweet Spanish fortified wine, for women. But this statement is debatable, and the rule itself is valid only in Spain and Portugal.
4. Breakfast
Port wine goes well with all dishes, and therefore is an excellent aperitif. For dessert, you can drink it with chocolate, strong coffee, roasted nuts, sweet pastries, candied fruits or Mediterranean fruits. Cheeses, cold cuts, seafood and traditional Portuguese dishes are also suitable for port wine.
True connoisseurs drink port wine in small sips without snacks, combining it only with a strong fragrant cigar.
5. What drinks to combine with
In the classic version, port wine is not customary to dilute or drink. The only exception is made for non-carbonated mineral water, thanks to which the fortress can be reduced.
Port Cocktail Recipes
1. Porto lime
Composition:
- white port – 40 ml;
- lemon juice – 20 ml;
- a slice of lemon – 1 piece;
- ice – 50 grams.
Preparation: fill the glass with ice cubes, add port wine and juice, mix. Garnish with a lemon wedge.
2. Portonik
Composition:
- white port – 30 ml;
- tonic – 30 ml;
- ice cubes – 50 grams.
Preparation: Pour port wine and tonic into a glass with ice. To stir thoroughly. Drink through a straw.
3. Напористый
Composition:
- red port – 30 ml;
- vodka – 30 ml;
- coca-cola – 60 ml;
- ice – 100 grams.
Preparation: Fill a glass with ice. Add vodka, port and cold cola.
Soviet port wine
A phenomenon that should be placed in a separate category. Until 1985, about 2 billion liters of ordinary (cheap low-quality) port wine were produced annually in the USSR. This is more than all other wines combined.
True, Soviet counterparts had a very mediocre relationship with traditional Portuguese fortified wine. They were made from wheat alcohol, beet sugar and grape juice, often without even fermentation. The most famous representative of this group is “Port wine 777” (three sevens), which delighted Soviet citizens with its low price and availability, but not quality.
In modern Russia, the production of ports continues. The Crimean wineries succeeded in this direction, for example, Massandra and Magarach. Other regions of the country also have similar factories. Studies by independent experts have shown that the quality of products has remained at the same Soviet level or even worsened.