What is the difference between port wine. Port wine: history of the drink

Portuguese port is better known as Porto due to the name of the city in the vicinity of which it is produced. It is the symbol and pride of Portugal. This fortified wine is made only in one picturesque province of the country, located in the Douro River valley. Moreover, in accordance with international marketing law, only those drinks that are produced in a strictly designated area of ​​the Douro Valley using special technology are called port wine.

History of the drink

Portuguese port has long earned the title of the greatest wine in the world. The history of its creation goes back to the distant past. The Phoenicians cultivated grapevines on the territory of modern Portugal even before our era.

When the Romans invaded Portugal in 219, vineyard cultivation and winemaking were already flourishing here. It is not surprising that the conquerors immediately took advantage of this, turning the region where grapes were grown into the main winery of the Roman Empire.

A dramatic turn in the history of port occurred, as always, thanks to chance. In 1667, the English king, having quarreled with the king of France, banned the import of French wines into the territory of Foggy Albion. The British involved in the wine trade were forced to look for new sources of imports and turned their attention to the wines of Portugal, and specifically to those that were produced at that time in the Douro province. Thus, in 1703, a trade agreement was signed between these countries on imports and preferential customs duties for Portuguese wines imported into England.

But the thing is that the wines from the Douro of that period were not perfect. They were very sour, rough and only red, with a strength of no more than 13 degrees. That is, they did not even remotely resemble that good Portuguese port wine for which this country later became famous.

Moreover, the most unpleasant thing was that they could not withstand long sea voyages at all. And here chance intervened again. It occurred to someone, whose name has not been preserved, to add brandy to the transported wines in order to stabilize them during transportation. Later this became one of the stages of wine preparation, and this technology existed until 1756.

Current trends

In fact, the Portuguese port wine that we know today began to be produced after 1820 using new technology. Its essence was that the fermentation process of the grape must was interrupted, as a result of which residual sugar remained in it. Beginning in 1856, this slightly improved technology became fundamental in shaping the final style of port.

Grape growing conditions

In addition to production technology, the taste and bouquet of port wine are greatly influenced by the climatic conditions and soils of the Douro Valley. The Marao mountain ranges protect it from the humid winds of the Atlantic. Summers here are unusually hot and dry with a prevailing temperature of +40 ºС, and winters are too harsh.

Grapes in this area grow at high altitudes, located on narrow terraces encircling the mountain with steps. The surprising thing is that, since they are located at different levels, the quality of the grapes on each terrace is assessed by certain points, and the higher the terrace, the worse the grapes. In this way, the Institute of Quality Control regulates the required amount of grape wine obtained from a specific terrace, which is used to prepare port wine.

Beverage production

Despite the fact that modern technologies are used to prepare most types of port wine, some wineries still use the ancient method, when grapes placed in granite vats are crushed with bare feet. This is a whole ritual - people climb into the vats and dance on the berries for more than a day to the sounds of an orchestra.

After carrying out a kind of ritual, the resulting mass is left in containers for 36 hours, where the process of random fermentation begins. After this time has elapsed, the wort is fixed by adding grape alcohol, the strength of which is 77%. The fermentation process is specially stopped in this way, since half of the natural sugar has already been converted into alcohol. It is at this stage that the foundation of the future port wine is laid, which creates the juicy and unique taste of the wine. The ideal ratio is 4 parts grape must to 1 part alcohol. The result is Portuguese port, the strength of which is about 20 degrees, and the residual sugar is 70-90 g/l.

Then the wine is pressed, separating the pulp, and poured into oak barrels. It is infused in them until the end of February, after which it is transported to the city of Vila Nova di Gaia. Here the wine begins to mature, which lasts for several years. Only the cellar master can say exactly how the wine in each barrel will be classified in the future and when it will be ready. This cannot be determined immediately, which is why wine is tested every week for a certain number of years.

Port wine categories

Depending on where the ripening process of port wines occurs, they are divided into two main categories:

• port wines aged in barrels;
• Port wines matured in bottles.

The first group consists of wines that are constantly kept in barrels (from 3 to 40 years), and their maturation process ends before bottling. Due to evaporation through the pores of the barrels, the wine decreases in volume, becoming more viscous and thick.

The second includes those that are constantly in sealed bottles. Since air is not supplied there, the aging process is slower than in barrels. This leads to the fact that the original color of the wine does not change much, the taste becomes more subtle, and the astringency disappears.

Classification of port wine by color

Based on color, this drink can be divided into 4 types:

• Ruby is a Portuguese red port (photo below). It has a juicy ruby ​​color. Due to short technological processing, the drink retains its original style, characterized by a juicy fruity taste.
• Tawny is a port wine made from red grape varieties. Its color can be either dark yellow or reddish-brown. Aged in barrels for at least 10 years or more. Prolonged contact with wood gives the taste nutty notes.
• Branco is a Portuguese white port produced from white grape varieties. It can be dry, semi-dry and sweet, but even dry varieties still contain sugar. Has a pronounced fruity taste.

Classification by exposure

The minimum aging of Portuguese port wines is 2-3 years. These include Ruby and Branco ports. They are considered the youngest because they are aged in barrels for a minimum period of time and then bottled.

Port wines that are kept in barrels for 3 to 6 years before bottling are classified as LBV. Their style is thicker and spicy, quite complex in aroma.

Aged drinks include those aged 10-40 years or more.

Portuguese port aged 10 years is usually Tawny. It matures all this time in barrels and “breathes” through their pores. Due to this, it loses the properties of young wines, but acquires a huge range of refined aromas. The bouquet shows peanut and fruit notes.

Port Sandeman

A separate group includes port wines produced by the Sandeman trading house, founded back in 1720. The impressive label design - a mysterious black silhouette in a cape and wide-brimmed hat - makes these wines recognizable throughout the world.

Portuguese port Sandeman has many awards, certificates and prizes received at international competitions for its unique exquisite taste and unsurpassed quality.

The company produces white and red port wines of various ages - from 2 to 40 years. Their peculiarity lies in the fact that the taste may contain notes of plum, cherry, mulberry, raspberry, wild berries, dried fruit or vanilla, and the aftertaste is incredibly long and memorable.

What does Portuguese port go with?

According to the rules of etiquette, port wine is not a drink for ladies. It is created for real men who prefer to drink it with a cigar and aromatic coffee. And speaking of food, what do you drink Portuguese port with? It is ideal for almost any dish, but preference, of course, is given to various types of cheeses, which help to further reveal the taste. The drink is also good in combination with chocolate, dates, nuts or fruit desserts.

Sweet port is usually served with raspberries, strawberries or other berries.

Subtleties of serving and serving

Almost all types of port are considered digestifs, that is, drinks that are usually served at the end of a meal. The only exceptions are dry white wines served as aperitifs.

To open a bottle, especially for aged brands, special tongs are required. They are heated until red, and then they are wrapped around the neck around the cork, held for 5 minutes, after which the glass is cooled with a damp cloth. A change in temperature expands it, and the plug comes out without difficulty.

The bottle should be kept open for a while. This period can last from several hours to a day, depending on the type of port. Then, carefully, since there is sediment at the bottom, the wine is poured into a decanter, from which it is poured into glasses. They should have an elongated shape with edges expanding upward, which will allow the port to reveal its unsurpassed taste and delightful bouquet.

True gourmets and connoisseurs of fine drinks will appreciate port, which combines an inimitable bouquet of aromas, pleasant taste and strength. A good Portuguese port is perfect for a friendly male company.

Growing in the valley of the Douro River. In England they were called "vino-porto" or "porto-wine".

Port wine has the category of “designation of origin controlled” - Região Demarcada do Douro, enshrined in legislative acts of Portugal and the European Union. To guarantee and confirm authenticity, a special stamp developed by the National Institute of Douro Wines and Port (Instituto dos Vinhos do Douro e Porto, IVDP) is affixed to the neck of each bottle of port, under a shrink cap.

Story

The history of port began in the 11th century, when Henry II of Burgundy, who had earned fame fighting the Moors on behalf of Alfonso VI, King of Castile and León, married the latter's daughter. As a dowry, he was given the County of Portucale, where he grafted vines or partially replaced local vines left over from Roman times with those brought from his native Burgundy.

The bitterness of the English, still suffering from the loss of Aquitaine and the ban imposed by the French government of Colbert on English exports to France, prompted England to stop importing wines from Bordeaux in favor of wines from the Douro Valley.

A number of former brands continue to be produced in modern Russia.

How to drink port

Port wine can be drunk both at the beginning and at the end of a meal: for example, tony is good as an aperitif; Ruby is used as a base for cocktails, and drunk “neat” for dessert. Like other strong wines - sherry, Madeira - port goes ideally with almost any dish: good with spicy and salty snacks, fried nuts, coffee, chocolate, candied fruits, and best of all - with Stilton and other “blue” cheeses (however, quite Simpler cheeses such as cheddar and gloucester are also suitable). Natural allies of port wine are any desserts based on berries and a variety of fruits with a bright taste.

Port wine is served in a special decanter or port wine glass, tulip-shaped, with a capacity of 250 to 750 ml, since the walls of the bottle retain a thick sediment characteristic of this wine. For the same reason, a bottle of port is “prepared” for serving - kept in an upright position from a day to a week, depending on the aging. Connoisseurs never re-cork a bottle - the cork is removed from the bottle once and for all. The glass is filled halfway so that the wine “gives up” its aromas. Red port is served at a temperature of +18 °C, and white port at +10…12 °C. Bottles of old port containing sediment should be left standing upright for about 24 hours before uncorking and then decanted into a decanter using a funnel.

By the smell of the cork, a good specialist can determine how well a particular port wine lives up to its name, and whether it has deteriorated after lying in the cellar for many years. As a rule, storage conditions do not allow port wine to deteriorate, so studying the cork is nothing more than a time-honored ritual. The first ritual is followed by the second: a bottle of port is placed on a special stand, from where the port is poured into a tasting bowl. This bowl is an essential accessory for any port wine expert. Having taken a test sip, he pours a few drops of port into the decanter: in professional language, he “washes it.” After this, the port is decanted, that is, poured into a decanter, from which it is poured into glasses. Before tasting an exquisite vintage, you need to give it 15-20 minutes to “breathe”, and only after that you can take the first sip.

Port (white and pink) can also be used in cocktails. For example, the PORTONIK cocktail: mix white port (semi-dry) and tonic in equal parts, add a slice of lemon, a few mint leaves and ice. You can also add a slice of orange, mint leaves and ice to pink wine.

See also

Notes

Literature

• Magazine "Restaurateur" No. 7(41)/2002
• Ivanov Yu. G. World of wine. - Smolensk: Rusich, 2001
• Encyclopedic Dictionary of Spirits / G. Yu. Bagrinovsky. - M.: Astrel Publishing House LLC: AST Publishing House LLC, 2003
• Richard Mayson"Port and the Douro", 2005, Mitchell Beazley, ISBN 978-1840009439
• James Suckling"Vintage Port: The Wine Spectator's Ultimate Guide for Consumers, Collectors, and Investors", 1990, Wine Spectator, 1st edition, ISBN 978-0918076809

Links

A true connoisseur will not be intimidated by the name Portwein. The drink can be classified as a stand-alone drink. The original name must appear on the labels of bottles whose contents are produced exclusively in the Douro River region (northeast Portugal). Modern realities are such that this fortified wine is produced and bottled in almost all countries where the sale of alcohol is permitted. How to drink port? Few will be able to answer correctly.

Wine born on the road

Port wine (literal translation) actually arose due to its transportation by sea. At the turn of the XVII-XVIII centuries. The trade conflict between France and England led to the fact that the British, already accustomed to good wine, lost supplies from French winemakers. Merchants from “Foggy Albion” began to import alcohol from Portugal. During transportation by sea, the wine in barrels had time to deteriorate. The Portuguese found a way out and began adding brandy to the exported goods. This is how the world famous drink appeared. The problem of what and how to drink, thanks to port wine, was solved in England.

Technology basis

The main ingredient is wine material of short-term fermentation (2-7 days). When the juice ferments (the berries are placed together with seeds, peels and ridges), it is mixed and the sugar content is controlled. Stop the fermentation process by adding 77% brandy. The fixed wine is sent to age in oak barrels. The term of “imprisonment” varies (2–30 or more years). The result is a drink with an original taste and a strength of 18–23°.

Porto can “reach” when spilled. Before drinking port wine, place the bottle in a vertical position for a while. The presence of sediment in the container indicates a fairly high quality of the contents.

Produced in our native country

Most of the alcohol produced (since the times of the Soviet Union) under this name has little relation to the original. This especially applies to numbered ordinary varieties (port 777 and others).

Before the revolution

In Russia, wine under this brand began to be produced from the middle of the 19th century. The southern tip of Crimea and the coastal line of the Krasnodar Territory are regions that supply raw materials of the required quality. Winemakers from these places created excellent examples of fortified wine comparable to the original Portuguese ones (craftsmen from Magarach and Massandra distinguished themselves).

In the USSR

The wine industry of the Soviet Union launched the production of cheap alcohol on an impressive scale (2 billion liters every year). More brands such as Port 777 and similar ones were produced than other wine products. The technology has become minimally simplified. Instead of a wine product, grape juice was used (the fermentation stage was sometimes simply skipped). It was tinted and given the desired percentage of sweetness, and beet sugar was added. Ordinary wheat alcohol helped “fix” the product. The Soviet consumer received Port 777 and its “brothers” at a very affordable price (it is better to remain silent about quality).

Today, on the shelves of Russian alcohol markets you can see the entire range of products with a recognizable inscription on the label.

Let's understand the classification

Porto is distinguished by color, blending of grape varieties, and degree of aging in oak containers. Only one type has a gradation according to the sugar component (dry/semi-sweet/sweet) - “Branco” (white). Produced exclusively from light varieties of wine berries. For its rich ruby ​​color, another type of this wine was called “Ruby”. The inscription “Crusted” will tell connoisseurs that there will definitely be sediment in the bottle. Before drinking such port wine, it must be poured into a decanter. For those who love sweet wine, the Lagrima variety cannot be resisted. "Tony" is the most popular type of drink, and "Vintage" is considered the most elite.

Secrets of use

How to drink port with maximum pleasure? There is a whole ritual.

1. We need to prepare. Place the bottle vertically (1–2 days before removing the cork). Important point: re-closing the bottle is not allowed. Served decanted (poured into a decanter).
2. Light varieties are cooled (10–12ºС), dark (red) varieties are tasted at 18 °C.
3. The shape of the glasses should be tulip-shaped. Filling level 1/2 (so the aroma will be fully revealed).
4. Porto is an excellent aperitif(appetite and improved digestion are guaranteed). Allowed as a dessert drink (at the end of a meal).
5. The choice of snacks is limited by the imagination and desires of the lover(if port is used as an aperitif). As a dessert, it goes well with strong coffee, chocolate, fruits, nuts, and sweet pastries.
6. If you try to dilute port with something other than non-carbonated mineral water, you may be considered an ignoramus and a person with bad taste.

About cocktails

Cocktail recipes are extremely simple, but this does not affect their ability to brighten up the evening and have fun.

• "Porto Lime"- white port (40 ml) is poured into a cocktail glass, where it is mixed with ice and lemon juice (20 ml). Lemon slice - decoration;
• "Portonik"- mix 30 ml of light port with the addition of tonic (30 ml) and ice cubes (50 g);
• "Assertive"- red vermouth (30 ml) is consumed with the addition of vodka (30 ml), ice (100 g) and cola (60 ml).

Homemade recipe

You can make excellent fortified wine at home. The following instructions will tell you how to make port wine at home.

Many wine lovers are interested in understanding what the differences are between port and wine. In order to provide a complete answer to the existing question, you need to carefully study the features of the two types of alcoholic drinks, and then try to understand what is best to choose.

Port and wine: concepts

Port wine (the word comes from the German Port wein) is also commonly called porto or port. Port is a fortified wine produced in the northern part of Portugal, around the Douro River. By giving preference to this offer, you can count on high quality fortified wine, which allows you to successfully gain amazing popularity all over the world.

The name of the alcoholic drink means " wine from Porto”, despite the fact that the grapes are grown approximately 100 kilometers east of Porto. Moreover, port wines are produced and stored not in Porto, but in the nearest city - Vila Nova de Gaia.

About 80 grape varieties are grown in the Douro, but only a few are ideal for making port:

1. Toriga Nacional.
2. Toriga Francesa.
3. Tinta Roriz.
4. Tinta Kao.
5. Tinta Barroca.
6. Kuweiu.
7. Viosinho.
8. Malvasia Fina.

It is mandatory not only to use suitable grape varieties, but also to comply with the basic principles of the technological production of port wine. Only in this case can we expect to be able to produce wine, the fermentation process of which will not be completed naturally, but will be stopped by adding wine alcohol with a strength of 77%. This approach allows you to feel cognac notes and sweetness in the proposed drink, because sugar may not be completely fermented. In most cases, the strength of port wine is 20 – 22%.

Wine is an alcoholic drink that can be obtained by fermenting grape juice. In most cases, no added alcohol is assumed, resulting in an ABV of no more than 16%.

Wine and port: differences

It is imperative not only to understand the nuances of the production of different varieties of wine, but also to establish important differences.

1. Fortress. Port always has a higher strength (22%), while wine never exceeds 16%.
2. Cooking features. It is assumed that wine alcohol is added to port during fermentation, due to which the sweetness increases by 2 times. Despite this nuance, there are no sugary notes in the taste.
3. Port is a type of wine.
4. Wine and port should be drunk from different glasses. This aspect must definitely be remembered in order to fully reveal the taste of the alcoholic drink.
5. Wine and port are usually served at different temperatures so that each of the two drinks can fully reveal the aroma and taste.
6. The degree of filling of the glass. Classic wines should be poured into 2/3 of the glass, port wines - up to half.
7. Snack. In most cases, wines require serious restrictions regarding snacks, since otherwise the perception of taste is disrupted. At the same time, port wine goes perfectly with any dish.

Taking into account the differences lays a decent foundation for correctly determining which drink is still suitable.

How to drink wine correctly?

Every gourmet should remember the rules when tasting wine, because only in this case can one count on discovering numerous facets of taste and aroma. What are four important principles to consider?

Glasses. For each type of wine, a unique glass is offered, the shape of which helps to reveal organoleptic characteristics. In this case, the glass only needs to be filled to 2/3 of its volume. It is advisable to hold the glass only by the stem, as otherwise the temperature of the drink will be seriously affected and the acquaintance process will be disrupted.

Temperature. In most cases, such recommendations are indicated by manufacturers on the product label, but if you wish, you can go deeper:

• Young red wines – 13 – 15 degrees.
• Aged red wines – 15 – 17 degrees.
• Dry white and rose, as well as sparkling wines – 7 – 10 degrees.
• White and liqueur wines – 9 – 12 degrees.

In this case, red ports should be served at a temperature of 18 degrees, and white ones - chilled to 10 - 12 degrees.

Tasting process. To successfully experience wine, you need to go through several important stages of evaluating it. First of all, you need to pay attention to the color of the wine by raising the glass to eye level and holding it straight. A good drink should shine and shimmer a little in the light, and there should be no even the slightest bubbles of carbon dioxide on its surface. Then you need to check the aroma of the wine, which should not contain notes of sulfur or yeast.

The most important stage of acquaintance is assessing the taste, and it is advisable to drink the drink slowly and only slightly open your mouth, trying to concentrate on its many facets. Such stages of tasting play an important role in each case, because they should be aimed at fully understanding the proposed drink.

Wine appetizer is a must. At the same time, if people enjoy expensive and high-quality wine, simple snacks are recommended. In most cases, white bread, hard cheeses without spices, and grapes are offered, because these products do not change the perception of the taste characteristics of the drink.

When choosing wine or port, you need to understand what aromatic and flavor notes your body requires at a certain moment.

Today, Portuguese wine - Port (porto) is quite well known all over the world to connoisseurs of quality alcohol. Not everyone knows that it appeared completely by accident due to a trade conflict between France and England. If this war had not occurred, then probably no one would have added alcohol to wine in Portugal. Next, we will talk about the origin, types and characteristics of port wine.

Port wine is translated from German “Portwein” as “port wine”. Port is a fortified Portuguese wine. The strength ranges from 18 to 23 degrees. Real port wine is produced only in the Douro River Valley, which is located in the north-eastern part of Portugal and falls into the category of those alcoholic drinks whose name is associated with the origin of the wine. Therefore, we can only call port wine that is made from grapes grown in the Douro River Valley.

An important feature in the production of port wine is the rather short fermentation cycle of the initial wort, only two to three days. After this, according to the manufacturing technology, high-strength grape alcohol is added to the juice - 77%, due to which the fermentation of the wine stops completely. Mandatory aging in oak barrels lasts from three to six years. Only after this can Portuguese Port wine be bottled.

History of port

Since ancient times, wild grapes have grown in the Douro Valley. However, winemaking began here only since the reign of the Roman Empire. The Douro Valley area is characterized by an arid continental climate, mountainous terrain and shale soils.

Climatic conditions such as frosts in winter, intense heat in summer and incessant rains, often with hail, in summer do not in any way contribute to the prosperity of winemaking. Vineyards are forced to be located only on terraces specially built for this purpose along the river. Very often the Portuguese say that wine with a strong character is made only in the Douro.

Henry II of Burgundy established wine production in the 11th century, who owned the County of Portucale, now Portugal. He replaced the local grapevine with honeycomb of Burgundy grapes. However, due to the unsuitable climate and unsuitable terrain, the wine was not refined enough, and only local residents drank it.

An incident changed everything. A trade conflict with France prompted England to completely ban the import of French wines from the province of Bordeaux to England. The British had to look for a replacement for exquisite French drinks. It was only in 1703 that they signed the Methuan Trade Agreement, which guaranteed that Portuguese wines would have a preferential tariff at customs when imported into England.

At that time, in the Douro Valley, small-strength wines were produced that could not withstand long transportation. And in order not to lose a market so attractive to the Portuguese, they began to add brandy, otherwise known as wine spirit, to their wine. Only thanks to this innovation did their wines begin to have unique taste qualities that the British really liked. This is how the first port wine appeared.

Until 1756, port wine was produced only according to the old recipe by adding wine alcohol to ready-made dry wine. Brandy began to be added directly to the wort in 1820. This is where modern port, familiar to all of us, comes into play.

Types of port wine

Tawny(Tony) – port wine is golden brown in color. Made from red grape varieties. According to the recipe, it must be aged for at least two years in oak barrels, but it is often aged for much longer periods - 10, 20, 30 or even 40 years.

Colheita(Koleita) - after a Tony port has been aged for 7 years, the manufacturer can determine that the quality of the wine has already turned out much better than intended. In such situations, the drink comes under special control. Port wine of this type has a golden color, delicate aroma and balanced taste. The aging period is from 12 years.

Branco(Branco) is a white port with a pronounced fruity taste, made from white grapes. Port wines of only this type are divided into sweet, semi-sweet and dry according to their sugar content.

Ruby(Ruby) – red young port. Thanks to minimal technological intervention, it perfectly retains its rich and bright fruity aroma and taste. This variety also matures after bottling. It has a ruby ​​color, which is why it got its name.

Crusted(Crusted) – Port wine that contains sediment. Produced by mixing wines from different vintages, bottled without any filtration. Before drinking, it is recommended to pour such ports into a decanter. The aging period in barrel is 3 years.

Garrafeira(Garrafeira) is a fairly rare variety of port wine, which is produced from a single year’s harvest. At first, port wine is aged for 3 years in an oak barrel, then in a bottle for another 8 years. Currently, only one company, Niepoort, produces this type of wine.

Lagrima(Lagrima) is the sweetest variety of port wine. Produced by mixing wines from different years.

LateBottledVintage(LBV) is a port wine with a fairly rich and complex taste. Produced from grapes of only one year. It is aged in oak barrels for three to six years, then bottled.

Vintage(Vintage) is an elite variety of port wine. Produced from grapes of only the most successful years. It differs from other types in its rich, bright red color, pronounced taste of dark chocolate, red fruits and wild berries, as well as a rather persistent aroma. It develops from 20 to 50 years in the bottle, changing the shades of its taste and aroma every year.

The most popular brands of port currently are: Offley, Sandeman, Cockburn's, W. & J. Graham, Dow, Croft and Cálem.

How to drink potwine correctly?

1. Preparation. It is recommended to place a bottle of port in a horizontal position only 1-2 days before drinking. The cork is thrown away immediately after uncorking, since it is impossible to close the bottle with this cork a second time, as this may spoil the taste of the wine itself. Before serving, it is best to pour the alcoholic drink into a decanter, this will remove the sediment at the bottom of the bottle.

2. Temperature for use. All red ports are generally served at a temperature slightly below room temperature - 18°C, while white ports are served colder - 10-12°C.

3. Vessel. Port wine is poured into tulip-shaped wine glasses, filling them not completely, but only halfway, so that you can feel the unique aroma of the drink.

4. Submission time. Port wine can be consumed either as a digestif (after a meal for dessert) or as an aperitif (before a meal), it all depends on your menu. However, the first option is more acceptable, since port wine improves digestion and also increases appetite. In the homeland of wine in Portugal, it is usually drunk on an empty stomach. One bottle of drink is designed for a company of 12 people.

Port wine in Spain and Portugal is considered a man's drink. Women there are recommended to drink sherry, a sweet, fortified Spanish wine. Not everyone agrees with this statement.

4. Snack. Port wine goes with almost all dishes. Also for dessert, they drink it with strong coffee, chocolate, sweet pastries, fried nuts, candied fruits, or with Mediterranean fruits. Cheeses, various seafood, cold cuts, as well as traditional Portuguese cuisine also go well with port wine.

True connoisseurs of this drink drink it in small sips and without a snack at all, combining it only with a cigar, but this method of consumption is not suitable for everyone.

5. Drinks. Port wine in the classic version is not diluted or washed down. The exception is non-carbonated mineral water, which significantly reduces the strength of this drink.

Port wine cocktail recipes

"Portonik"

• white port – 30 ml;
• cubed ice – 50 grams.
• tonic – 30 ml;

Directions: Pour port and tonic into a glass with ice. Mix everything very thoroughly. It is recommended to drink through a straw.

"Assertive"

• red vermouth – 30 ml;
• Coca-Cola – 60 ml;
• vodka – 30 ml;
• ice – 100 grams.

Directions: Fill a glass with ice cubes, then add vodka, port and cold cola.

"Porto Lime"

• white port – 40 ml;
• ice – 50 grams.
• lemon slice – 1 piece;
• lemon juice – 20 ml;

Method of preparation: fill a glass with ice, add port wine and juice, mix everything well. You can garnish with a small slice of lemon.

This is worth talking about separately. In the USSR, until 1985, approximately 2 billion liters of port wine were produced annually, which was cheap and of very low quality. This figure was significantly greater than the production of all other wine varieties combined.

Soviet wine had practically nothing in common with Portuguese port wine except the name. Soviet port wine was made from beet sugar, wheat alcohol, and grape juice. Very often there was no talk of any fermentation. The most popular representative of this group of drinks at that time was port wine three sevens - “Port wine 777”. It was quite cheap, but the quality of the drink left much to be desired.

Currently, port wine production has also been established in Russia. It is produced mainly in Crimea by such enterprises as Massandra and Magarach. However, the quality of the drinks produced, according to independent experts, is still at the level of Soviet port wines, but perhaps even worse.

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