Delicioso Porto Porto

Description

Until about 1756, the production of "vinhos de embarque," as Port wine was then called, followed the so‑called “old process” of winemaking. The fortification, always in small volumes, was only carried out after fermentation finished, yielding dry wines. In 1820 the modern fortification process appeared, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This method only became widespread in 1852, by which time Port wines began to resemble the ones we know today. Thus, Port wine is a fortified wine, produced in the Douro Demarcated Region under special conditions derived from natural and human factors. The production process, rooted in tradition, involves stopping the must’s fermentation by adding grape brandy, aging the wines, and then further maturation. Port wines are divided into different categories depending on the aging method, ranging among Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (Illustrative image only)

Food pairing

Desserts, cheese, nuts