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What is Port Wine?

What is Port Wine?
Port wine is special kind of wine also known as Vinho do Porto. It originated from Portugal and known to undergo vital fortification process, which offers it great flavor and aroma. This beverage is exclusively produced in the Northern provinces of Portugal specifically in the Douro Valley. The typical characteristics of this liquor are sweet with red color and come in a variety of dry, semi dry and white types. It is usually served as dessert wine.

In contemporary wine making industries, fortified types of beverages in this category are also produced and developed outside the Portuguese realm. There are notable port wines from South Africa, Australia, Canada, Argentina, India and the United States. However, under the standards set by the European Union Protected Designation of Origin, only products authentically made in Portugal are duly labeled as Porto or Port.

However, elsewhere in the world, the term “port” could come from anywhere. The term “porto” or “Vinho do Porto” has become non-generic, foreign terms for beverages, which are originally produced in Portugal.

This type of wine is created from grapes, which are carefully grown and eventually processed within the demarcation line of the Douro region. The fortification method is done through adding neutral grape spirit termed as “aguardente” to stall the fermentation process. Thus, residual sugar is left in the beverage thus boosting its alcohol content. Although the fortification spirit of the liquor is also known as “brandy” it has very little resemblance to what commercial brandies usually offer.

Port wine is stored and aged just like any wine making processes require. The ideal storage venue is in barrels, which are under the cave cellars in Portugal. These are where the wines are kept prior to being bottled and distributed. It is an ancient wine, which follows the declaration of the Douro Valley as protected wine region in 1756.

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Posted by Jodel X on May 22nd, 2011 and filed under Food. You can follow any responses to this entry through the RSS 2.0. You can leave a response via following comment form or trackback to this entry from your site