Smith Woodhouse Favorito Tawny Porto Porto

Description

Until about 1756, the production of “departure wines,” as Port wines were then called, followed the so‑called “old process” of winemaking. Fortification—always in small quantities—was carried out only after fermentation had finished, producing dry wines. In 1820 the modern fortification method emerged, in which the stop‑cocking of alcoholic fermentation was induced, yielding sweet wines. This technique was only widely adopted in 1852, when Port wines began to resemble the styles we know today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro, under unique conditions shaped by natural and human factors. The traditional production process involves halting must fermentation by adding grape spirit, bottling the wines, and then ageing them. Port wines are classified by ageing style into Ruby, Tawny, White, and Rosé. The bottling year may not match the image shown. (Illustrative image only)

Food pairing

Desserts, cheese, nuts