Guide to how the different styles of Port are made

Posted 9 January 2025

by Vintage Wine and Port

How Port Wine Is Made

In this guide, we’ll explore the process of making Port wine, from the vineyard to the bottle, and examine its various styles to deepen your appreciation of this iconic drink.

The Grapes and Terroir

Port wine owes its identity to the Douro Valley, a UNESCO World Heritage site with steep, terraced vineyards. Native grape varieties such as Touriga Nacional, Tinta Roriz (Tempranillo), Touriga Franca, and Tinta Barroca thrive in the region's Mediterranean climate. The combination of hot summers, cool winters, and unique schist soils imparts bold and complex flavors to the grapes.

Harvesting and Crushing

Harvest Timing: Typically in September, grapes are hand-harvested due to the region's steep terrain.
Crushing Methods:
- Traditional Foot Treading: High-quality ports often use this method, performed in granite troughs (lagares), to gently extract juice and tannins without crushing seeds.
- Mechanical Crushing: Used for large-scale production, it mimics traditional methods.

Fermentation and Fortification

Fermentation begins after the grapes are crushed but is halted early by adding a grape spirit called aguardente (similar to brandy). This process, known as fortification, preserves the wine's natural sweetness and raises its alcohol content to around 19-22%. This step gives port its signature sweetness and longevity.

Ageing and Maturation

After fortification, port wine is aged in various vessels, influencing its final style:

Wooden Casks: Lead to oxidative aging and tawny-style ports.
Stainless Steel Tanks: Preserve fresh fruit flavors, resulting in ruby-style ports.

Styles of Port Wine

Each style of port is defined by its unique ageing process and blending technique.

Ruby Port: Vibrant and Fruity

Process:
- Aged in large inert tanks (such as stainless steel or concrete), which limit oxidation to retain the wine's fresh and vibrant characteristics.
- Blended from multiple vintages to maintain consistency in flavor and style.
- Aged for a short period (typically 2-3 years) before bottling.
- Bottled after filtration to ensure clarity and readiness for immediate consumption.
Flavor Profile:
- Dominated by bright, fresh red fruit flavors such as blackberry, cherry, and plum.
- A youthful, straightforward style with minimal complexity.
Pairing Suggestions:
- Enjoy with fruit-based desserts, dark chocolate, or soft cheeses like brie.

Tawny Port: Nutty and Complex

Process:
- Aged in small oak barrels (pipes), which allow gradual oxidation over time.
- As the wine ages, it shifts from a deep red color to a tawny or amber hue.
- Flavors develop complexity, moving from fresh fruit to notes of caramel, toffee, dried fruit, and nuts.
- Often blended to achieve a consistent flavor profile, with labels indicating the average age of the blend (e.g., 10, 20, 30, or 40 years).
- After achieving the desired aging profile, the wine is filtered and bottled.
Flavor Profile:
- Layers of nutty, caramelized, and oxidized notes.
- Hints of dried apricots, figs, and toasted almonds.
Pairing Suggestions:
- Perfect with nut-based desserts, crème brûlée, or aged hard cheeses.

Late Bottled Vintage (LBV) Port: Accessible Sophistication

Process:
- Made from grapes harvested in a single vintage, much like vintage port.
- Aged in oak barrels for 4 to 6 years, which softens the wine and adds layers of complexity.
- Most LBV ports are filtered before bottling, making them ready to drink immediately without the need for decanting.
Flavor Profile:
- Offers rich fruit flavors similar to ruby port, but with added complexity from the extended aging.
- Notes of blackcurrant, spices, and a touch of chocolate.
Pairing Suggestions:
- Enjoy with semi-hard cheeses, rich stews, or chocolate-based desserts.

Vintage Port: The Crown Jewel

Process:
- Made only in exceptional years, with grapes from a single, high-quality vintage.
- Aged for a short time (2-3 years) in barrels to preserve the wine's intense fruit and tannic structure.
- Bottled unfiltered, allowing the wine to age and evolve in the bottle over decades.
Flavor Profile:
- Intensely concentrated with notes of ripe black fruits, violets, and robust tannins.
- Develops secondary flavors such as spice, chocolate, leather, and cedar over time.
Pairing Suggestions:
- Best with blue cheese, roasted nuts, or rich desserts like flourless chocolate cake.
- Requires decanting to separate sediment.

Colheita Port: Single Vintage Tawny

Process:
- Grapes are harvested in a single vintage and aged for at least 7 years (often much longer) in oak barrels.
- Combines the specific vintage character with the oxidative aging of tawny ports.
Flavor Profile:
- Rich, complex notes of spices, caramel, and dried fruit.
- Retains a connection to the vintage's distinct characteristics.
Pairing Suggestions:
- Ideal with spiced nuts, fruit tarts, or hard cheeses.

White Port: Fresh and Versatile

Process:
- Made from white grape varieties such as Viosinho, Gouveio, and Malvasia Fina.
- Fermentation is halted early, similar to red port.
- Can be aged in stainless steel for a fresh and fruity style or in oak barrels for added complexity.
- Styles vary from dry to sweet, depending on the sugar content left after fermentation.
Flavor Profile:
- Citrus and floral notes dominate, with hints of almonds, apricots, or honey in aged styles.
- Light and refreshing with a unique character.
Pairing Suggestions:
- Great as an aperitif or in cocktails.
- Pairs well with salted nuts, olives, or seafood dishes.

Conclusion

Port wine's intricate production, diverse styles, and deep ties to the Douro Valley's history make it a standout among wines. Whether you prefer the youthful vibrancy of ruby, the layered complexity of tawny, or the prestige of vintage port, there’s a style to suit every palate. Dive into the world of port wine and savor its unique character, history, and charm.