Quarles Harris Lacrima Christi 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. Distillation, always in small volumes, was carried out only after fermentation was complete, yielding dry wines. In 1820 the modern distillation process emerged, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This method only became widespread in 1852, by which time Port wine began to resemble its present form. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under peculiar conditions derived from natural and human factors. The traditional production process involves halting the must’s fermentation by adding grape brandy, bottling the wines, and subsequently ageing. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only)

Food pairing

Desserts, cheese, nuts