A history of Port Wine 2
Today we’ll continue our look into the history of port wine by seeing that there is not just one type of wine that we’re actually talking about.
From the legal standpoint, port wine can only be produced in the Douro region within some very well delineated boundaries by the Portuguese government.
The wine growing area is divided into two parts: the Baixo – or the lower area, which is flat and it’s easier to cultivate – and the Cima – or the upper area, which is more steep and rugged and it is said that it produces a lower quantity but a higher quality of wine. The thing is that cultivating grapes in the douro valley isn’t a particular easy endeavor, it is more of a constant battle with the soil and the elements.
Port is a world-renown rich and delicious drink, however one has to understand that it is not just one type of wine. The title of ‘port wine’ spans a very wide variety of wines which can suit just about every palate.
The most popular is Ruby port, a type of port that has to mature for around three years in the cask and only then will it be ready for drinking. This type of port is full and rich, a very satisfying wine for everyday drinking.
The Reserve or Vintage character ports are those made from higher quality vintage style wines which have to be matured in wooden caskets for somewhere between four and five years; these types of port are smoother than the Ruby variety.
There’s also Late Bottled Vintage port, which is a blend of higher quality wines, with the important mention that the grapes must all come from a specific year, and by law this blend has to spend four to six years in wooden caskets before being bottled; this type of port has a very rich color and bouquet as well as a subtle depth of flavor.
Vintage Port is a wine from a single year, which has to be bottled between 22 and 31 months after the grapes are harvested and matures in the bottle for at least ten years.
Keep our Porto taxi services in mind even if you’re on a wine tour of the region.