Quarles Harris Special Club Porto Porto

Description

Until around 1756, the production of “vinhos de embarque,” the term then used for what we now call Port wine, followed the so‑called “old process” of winemaking. Fortification – always in small volumes – was only carried out after fermentation had finished, yielding dry wines. In 1820 the modern fortification method was introduced, deliberately halting alcoholic fermentation and producing sweet wines. This approach only became widespread in 1852, when Port wines began to resemble the styles we recognize today. Port wine is a fortified wine produced in the Demarcated Region of the Douro under distinctive conditions shaped by both natural and human factors. The traditional production process involves stopping the must’s fermentation by adding grape spirit, concentrating the wines, and then ageing. Port wines are classified into different categories based on the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The year on the bottle may not match the image shown. (image purely illustrative)

Food pairing

Desserts, cheese, nuts