The History of Port Wines

The success of the Iberian country's winemaking industry is generally attributed to this precious nectar, which was originally produced in the Douro Valley, at the mouth of the Douro River, where the city from which it takes its name is located. It was precisely from this port town that it was introduced onto English trade routes, allowing it to spread throughout the world. Initially, the liqueur-like Port wine, produced inland, was transported by the famous barcos to the cities of Porto and Vila Nova de Gaia. Here it was left to mature in the traditional 550-600 litre wooden casks, known as pipes, benefiting from the typical oceanic climate. This process is still common today, with some wines being left to mature on the banks of Vila Nova de Gaia.

From the 17th century onwards, the English began to grow tired of the constant taxes imposed on French bottles and decided to expand trade towards Portugal. On the shores of Portugal, they found a pleasantly sweet, concentrated and rich wine that suited their personal taste and was a good alternative to French bottles. They decided to open a new trade route to import the newly discovered product. In addition, the merchants added a small amount of aquavit to preserve the liquid from the temperatures and difficulties of the long sea voyage. This gave rise to what we know today as the fortified wine type.

The Production Method and Varieties

Port wines are produced in the heart of the Douro Valley from over 50 different types of black and white grapes, the most common being Bastardo, Touriga Nacional, Touriga Francesa, Tinta Barroca and Malvasia Fina. The vines are rooted on steep hillsides that descend towards the river and reach an inclination of 70 degrees. Viticulture is therefore very laborious and difficult, complicated further by the torrid temperatures in the summer. For this reason, the wines are stored in barrels and taken by boat across the Douro River to the Atlantic coast, where they benefit from a more favourable climate.

The grapes are harvested at a stage of over-ripeness, when they begin to acquire sugars. They are pressed very slowly (this technique was once done by foot in cement tanks), in order to extract maximum colour and flavour. The contact with the skins lasts for 24 hours and the alcoholic fermentation of the must begins, transforming the sugar into alcohol. About halfway through fermentation, aquavit is added until an alcoholic strength of around 20° is obtained. The added alcohol completely blocks the fermentation, which will not transform all the sugars present, resulting in a pleasant and typically sweet taste.

The best port wine varieties include:

• The Vintage, a prestigious Millesimato wine from the best harvest years produced in low quantities. Historical producers, such as the Quinta do Vesuvio and Quinta do Noval wineries, produce some of the most important examples.
• The White, in dry or sweet versions, which is a fairly simple and not excessively complex style that is aged for at least 18 months in steel.
• The Ruby, the red version, which is a blended wine with a young, fruity profile, aged in steel or briefly in wood.
• The Fine Old Ruby, which is also a blended wine with a softer, spicier profile, originating from different vintages and aged for up to 4 years in wooden barrels.
• The Late Bottle Vintage, abbreviated as LBV on the label, which identifies a type from grapes harvested in the same year and aged 4 to 6 years.
• The Tawny, which includes all the reds matured in large casks for 2-3 years, where the contact with wood and air is greater, thus taking on more oxidised notes.

Callmewine offers a wide range of the best fortified wines at very competitive prices. Discover the characteristics, detailed descriptions and prices of Port wines on the Callmewine online catalogue and choose the one you desire.