Port: The versatility of the Douro Valley

Port is one of the most complex and technically interesting wine styles in the world. While it's often associated with a way to end the evening, the variety within the Douro Valley is much greater than most people realize. From sleek white blends to decades-old tawnies, Port offers a remarkably broad spectrum of flavors and occasions to enjoy it.

TL;DR

The technology behind the wine

Port is a fortified wine. You simply can't achieve that alcohol level naturally. It usually peaks around 15%, with occasional peaks of 17% (Amarone, some Riberas even reach 16%). So, Port. During the fermentation process, the winemaker adds wine alcohol (aguardente). This process halts fermentation, preserving the natural sugars from the grapes. This results in a wine with a natural sweetness and an alcohol content typically between 19% and 20%.

The different styles

1. Ruby Port: Focus on fruit

Ruby Port is characterized by aging with minimal contact with oxygen, often in large stainless steel tanks or enormous wooden barrels. This preserves the grape's primary character.

• Flavour profile: Intense red fruit, cherries and berries.
• Pairing: Excellent with blue cheeses (such as Stilton) or dark chocolate desserts.

Here you will find our range of Ruby Port .

2. Tawny Port: Maturation and Oxidation

Unlike Ruby, Tawny is aged in smaller wooden barrels (pipes). Contact with the wood and air causes the wine to oxidize slightly, changing its color from a deep red to a more amber-like hue.

• Flavor profile: Nuts, caramel, figs, and dried fruit. The higher the age rating (10, 20, or 30 years), the more complex the aromas.
• Pairing: Nuts, hard cheeses or desserts with caramel.

Here you will find our range of Tawny Port .

3. LBV (Late Bottled Vintage): The power of one specific year

An LBV comes from a single vintage. The wine is aged in barrels for four to six years before bottling. This makes the wine more accessible than a true Vintage Port (I'll get to that shortly), while still retaining the depth of a specific year.

• Flavour profile: Powerful, full and rich in dark fruit.
• Pairing: Hearty meat dishes with a sweet sauce or rich chocolate desserts.

Here you will find our range of LBV Port .

4. White Port: The alternative for an aperitif

Made from white grapes such as Malvasia Fina and Gouveio. While often sweet, drier styles are also available.

• Flavour profile: Citrus, floral and sometimes a hint of honey.
• Uses: Very popular in a 'Port & Tonic' (P&T): mix white port with tonic, lots of ice and a slice of orange or mint.

Here you will find our range of white Port .

5. Vintage Port: The Flagship

Vintage Port is only produced in the very best years. The producer decides whether a year is considered vintage-worthy, which usually happens only three times per decade. The wine is aged in oak for only two years and then bottled unfiltered. The actual aging then takes place in the bottle, which can sometimes last 20 to 50 years. Why is this less accessible than a LBV? Less oak aging results in more tannins, harsh tannins, and somewhat less roundness (which develops with age in the bottle). Furthermore, a LBV is sometimes filtered, while a vintage is not. Furthermore, a vintage Port is more of an investment for future drinking.

• Palate: Extremely powerful in its youth, with loads of black fruit and firm tannins. After years of aging, the wine becomes silky smooth with complex notes of leather, tobacco, coffee, and prunes.
• Important when serving: Vintage Port always forms a heavy sediment in the bottle. Decanting is therefore essential.
• Shelf life: Once the bottle is uncorked, the wine oxidizes quickly because it has had little contact with oxygen in the bottle. Ideally, drink a Vintage Port within 24 to 48 hours of opening.

Here you will find our range of Vintage Port .

6. Colheita: The Tawny from a single vintage

A Colheita Port is often confused with a Vintage, but the process is fundamentally different. While a Vintage is bottle-aged, a Colheita is essentially a Tawny from a single vintage.

• Maturation: The wine must be aged in wooden barrels for at least seven years, but they are often left for much longer (sometimes decades). The bottling date is always indicated on the label, as the wine stops evolving once it is removed from the barrel and bottled.
• Flavour profile: It combines the complexity of an old Tawny (nuts, dried fruit, spices) with the unique character of that specific year.
• Shelf life: Just like a regular Tawny, a Colheita will keep for a relatively long time after opening (up to about 4-6 weeks).

Here you will find our range of Colheita Port .

Serving advice and shelf life

The temperature at which Port is served is crucial for its flavor. A Port that is too warm can be alcoholic.

• White Port & Tawny: Serve chilled (10-12°C). The coolness balances the aromas of nuts and fruit.
• Ruby & LBV: Serve this just below room temperature (approx. 16°C).

Regarding shelf life: an opened bottle of Ruby or LBV will last approximately 2 to 3 weeks. A Tawny, due to its oxidative properties, will remain stable longer, often up to 1 or 2 months if kept refrigerated.