Port Wine: Its History

PORT WINE IS ONE OF THE MOST KNOWN AND APPRECIATED WINES AROUND THE WORLD

The history of Port Wine spans a few centuries, but the cultivation of grapes has existed for much longer.

The Romans, upon arriving in Portugal in the 2nd century, stayed in the country for over 500 years, cultivating vines and producing wine on the banks of the Douro River.

In 1143, after the creation of the kingdom of Portugal, wine became one of the most important export products.

Port wine appeared much later.

The first wines that fell under the Port Wine category began to be exported only in the second half of the 17th century.

The first traces of vines date back to 3000 years ago.

However, the first documented mention of the memorable Port Wine dates back to the year 1675, when it was already sought after internationally.

The Treaty of Windsor in 1386 established an important commercial alliance between England and Portugal.

In the second half of the 15th century, a significant amount of Portuguese wine was exported to England.

The English producers of Port Wine believe that they were the ones who discovered Port Wine, as they added Brandy to Douro wine to prevent it from going sour.

However, this method was already used at the time of the Discoveries, so that the wine could be preserved between long journeys.

However, we cannot take credit away from the United Kingdom, and the role it played in the internationalization of “Port”.

The English influence on the Port Wine trade can be seen, for example, in the name of the brands, which were usually the nicknames of the English families that exported the drink.

Although it is produced with grapes from the Alto Douro Vinhateiro e and stored in the cellars in Vila Nova de Gaia, it owes its name to the city of Porto.

It was from this city that wine was exported all over the world, since the 17th century. Pinhão and Régua are the areas with the highest production of this liqueur.

 

HOW IS THIS PORT WINE CHARACTERIZED?

Port Wine is known for being a liqueur and fortified wine, the result of wine production in the Douro Demarcated Region.

Fermentation of the grapes is stopped two or three days after it starts, and neutral brandy with an alcohol content of around 77 degrees is added.

This mixture makes Port Wine sweeter than traditional wines, and also stronger – around 20 degrees of alcohol.

This Portuguese nectar is classified into four main categories: White, Ruby, Tawny and, more recently, Rosé.

There are also special categories that can be LBV, Reserve, Crusted, Colheita, Vintage or aged Tawnies.

Due to its special characteristics, Port Wine must be stored following certain rules: keep it in a place sheltered from light, dry and cool, but not cold – with the exception of White and Rosé Port Wines.

The ideal serving temperature varies with the type or category of wine.