Corrêa Ribeiro Hagah Porto Velho Meio Doce Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” as Port wine was called at the time, followed the so‑called “old process” of vinification. The fortification, always in small quantities, took place only after fermentation was finished, producing dry wines. In 1820 the modern fortification process emerged, in which the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method of production only became widespread in 1852, at which point Port wines began to resemble those we know today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under peculiar conditions stemming from natural and human factors. The production process, rooted in tradition, includes stopping the fermentation of the must by adding wine spirit, bottling the wines, and subsequently aging them. Port wines are divided into different categories according to the type of aging, ranging between Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (Illustrative image)

Food pairing

Desserts, cheese, nuts