Souza Guedes Carvalhas Porto Porto

Description

Until about 1756, the production of the “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of winemaking. Distillation, always in small quantities, took place only after fermentation had finished, yielding dry wines. In 1820, the modern distillation process emerged, in which the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble what they are today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under peculiar conditions derived from natural and human factors. The production process, rooted in tradition, includes halting the must’s fermentation by adding grape spirit, bottling the wines, and then aging them. Port wines are divided into different categories depending on the type of ageing, ranging between Ruby, Tawny, White and Rosé styles. The year of bottling may not match the image shown. (image purely illustrative)

Food pairing

Desserts, cheese, nuts