What is port wine made from? Port wine - differences and history of creation

Now port wine (porto) is known to connoisseurs of alcohol all over the world. But few know that it appeared by accident due to a trade war between France and England. If not for this conflict, no one in Portugal would add alcohol to wine. The history, features, types and culture of port wine consumption will be discussed further.

Port wine(translated from the German Portwein "port wine") is a Portuguese fortified wine (18-23 degrees), produced in the north-east of the country in the Douro River Valley. It falls into the category of alcoholic beverages, the name of which is controlled by origin. This means that only wines made from grapes grown in the Douro Valley can be called ports.

A characteristic feature of the production of port is a short cycle of must fermentation - 2-3 days. Then grape alcohol with a strength of 77% is added to the juice, which completely stops fermentation. Before bottling, port must be aged in oak barrels for 3-6 years.

History of Port

The wild vine has grown in the Douro since time immemorial. But winemaking began here only during the reign of the Roman Empire. The area is known for its arid continental climate, mountainous landscape and shale soils.

Severe frosts in winter, torrential rains with hail in spring and devastating heat in summer are not conducive to winemaking. Vineyards have to be located on specially built terraces along the river. The Portuguese themselves say that the Douro makes wine with a strong character.

The production of wine for the future port wine began in the 11th century, Henry II of Burgundy, who received the county of Portucale (future Portugal) as a dowry. He replaced the local vine with varieties brought from Burgundy. But due to the unsuitable terrain, the resulting wine did not have an exquisite taste; only local residents drank it.

Everything changed the case. The trade war with France prompted England to ban the import of wines from the province of Bordeaux into their country. The British began to urgently look for a replacement for French wines. In 1703, they signed the Metuan Trade Agreement, which guaranteed Portuguese wines a preferential customs tariff when imported into England.

At that time, only red wines of low strength (12-13 degrees) were made in the Douro area, which deteriorated during long-term transportation by sea. In order not to lose an attractive market, the Portuguese decided to add brandy (wine spirit) to their wine. Thanks to this innovation, the wines had a unique taste that the British liked. This is how port was born.

Until 1756, port wine was produced according to the old technology, adding brandy to the finished dry wine. Since 1820, wine alcohol has been added directly to the must. This is the modern port we know.

Types of port wine

Tawny (Tawny) - golden-brown port wine from red grapes aged in oak barrels for at least 2 years. Usually aged much longer - 10, 20, 30 or 40 years.

Ruby (Ruby) - young red port. Minimal technological intervention preserves rich fruity aroma and taste. Continues to mature in the bottle after bottling. It got its name from its beautiful ruby ​​color.

Colheita (Coleita) - after 7 years of aging Port Toni, the winemaker can determine that the quality of the wine is better than originally planned. In this case, the barrel falls under special supervision. Port wines of this type have a golden color, balanced taste and delicate aroma. The exposure period is from 12 years.

Garrafeira (Garrafeira) - a rare port wine made from a grape harvest of one year. First, the drink is aged for at least 3 years in a barrel, then another 8 years in a bottle. At the moment, only the company Niepoort is engaged in the manufacture of these ports.

Branco (Branco) - white port wine with a fruity taste, made from white grapes. Only ports of this type are divided by sugar content into dry, semi-sweet and sweet.

Lagrima (Lagrima) - the sweetest port wine. Produced by blending wines of different years.

Late Bottled Vintage (LBV) is a port wine with a complex rich taste, made from grapes of one year. Before bottling, it is aged in oak barrels for 3-6 years.

Crusted (Crusted) - port wine containing sediment. Made by mixing wines from different vintages. Bottled without filtration. Before drinking, this type of port must be decanted (poured into a decanter). The minimum holding period is 3 years.

Vintage (Vintage) - an elite variety of port wine, produced from grapes of the most successful years. Distinguished by rich red color, persistent aroma, taste of wild berries, red fruits and dark chocolate. It can develop in a bottle from 20 to 50 years, changing its shade and flavor notes.

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

How to drink port wine

1. Preparation. 1-2 days before opening, a bottle of port wine is placed in a vertical position. After uncorking, the cork is discarded. Do not re-cap the bottle, as this can spoil the taste. Before serving, it is recommended to pour the drink into a carafe (decant) to remove sediment at the bottom.

2. Temperature. Red ports are served at 18°C, while whites are served chilled to 10-12°C.

3. Vessel. Port wine is poured into tulip-shaped wine glasses, filling them halfway to feel the unique aroma.

4. Submission time. Depending on the festive menu, port wine can be used as an aperitif (before a meal) or a digestif (after a meal for dessert). The first option is preferable, since the drink excites the appetite well and improves digestion. In Portugal, it is customary to drink it on an empty stomach. One bottle is for 12 people.

Port wine is considered a masculine spirit, experts recommend softer sherry, a sweet Spanish fortified wine, for women. But this statement is debatable, and the rule itself is valid only in Spain and Portugal.

4. Snack. Port wine goes well with all dishes, and therefore is an excellent aperitif. For dessert, you can drink it with chocolate, strong coffee, roasted nuts, sweet pastries, candied fruits or Mediterranean fruits. Cheeses, cold cuts, seafood and traditional Portuguese dishes are also suitable for port wine.

True connoisseurs drink port wine in small sips without snacks, combining it only with a strong fragrant cigar.

5. Drinks. In the classic version, port wine is not customary to dilute or drink. The only exception is made for non-carbonated mineral water, thanks to which the strength can be reduced.

Port Cocktail Recipes

1. "Porto lime"

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

Preparation: fill the glass with ice cubes, add port wine and juice, mix. Garnish with a lemon wedge.

2. Portonic

• white port - 30 ml;
• tonic - 30 ml;
• ice cubes - 50 grams.

Preparation: Pour port wine and tonic into a glass with ice. To stir thoroughly. Drink through a straw.

3. "Assertive"

• red port - 30 ml;
• vodka - 30 ml;
• coca-cola - 60 ml;
• ice - 100 grams.

Preparation: Fill a glass with ice. Add vodka, port and cold cola.

A phenomenon that should be placed in a separate category. Until 1985, about 2 billion liters of ordinary (cheap low-quality) port wine were produced annually in the USSR. This is more than all other wines combined.

True, Soviet counterparts had a very mediocre relationship with traditional Portuguese fortified wine. They were made from wheat alcohol, beet sugar and grape juice, often without even fermentation. The most famous representative of this group is Port wine 777 (three sevens), which delighted Soviet citizens with its low price and availability, but not quality.

In modern Russia, the production of ports continues. The Crimean wineries succeeded in this direction, for example, Massandra and Magarach. Other regions of the country also have similar plants. Studies by independent experts have shown that the quality of products has remained at the same Soviet level or even worsened.

An aristocratic drink - port has long been known throughout the world. It is in Russia that he has such a name. In other countries it is called "port wine" or "porto". There are real legends about port wine. His homeland is Portugal. Wine has been made there for over 2000 years. But port wine is much younger. The Portuguese have been making porto for about 200 years.

Wine from the Douro Valley

The Douro Valley is one of the most beautiful places on earth. But the soil there is completely unsuitable for agriculture. In the valley you can see vineyards that grow in the form of terraces. They climb slopes up to a height of 500 meters. The Portuguese came up with a saying, the meaning of which is that people in these parts squeeze grape juice from stones with their bare hands. This is, of course, an exaggeration. But it is really extremely difficult to get grapes in those places. Naturally, the wine from the Douro Valley has a brutal character.

History of Port

And this drink appeared quite by accident, thanks to the British. Today we can confidently say that Portuguese port wine is most often drunk in France. These countries were engaged in a trade war in the 17th century. Winemakers sought to preserve the wine, which endured terribly by sea.

At the end of the 17th century, the French king, Louis XIV, introduced a ban on the supply of wine to England. In this way, he tried to avenge his friend, King James II, whom Parliament removed from the throne. The parties have been in conflict for 8 years. After that, England itself introduced a ban on the supply of alcoholic beverages from France. The British grieved, and went to Portugal for their favorite alcohol.

But this idyll did not last long. There were no refrigerators at that time. The wine went bad, causing trouble for both parties. The Portuguese thought, and began to slowly pour alcohol into the drink. Thus, the wine quickly stopped fermenting, and the British were able to enjoy their favorite drink. The Portuguese began to pour alcohol into the wine, without waiting for the end of the fermentation process. There was sugar in the drink. It turned out to be a very pleasant strong sweet wine - Portuguese port wine, which the British were very fond of.

Thunder struck at the beginning of the 18th century. It turned out that the cunning Portuguese began to pour granulated sugar into the port, as well as add elderberry. They did this to give color to poor quality wines. The problem was solved by the Portuguese Marquis de Pombal. He allowed the production of port wine in only one region - in the Douro Valley. All other vineyards were cut down and burned. The Marquis created a special scheme for quality control and sale of this drink. This is how the monopoly was born.

Types of brutal drink

Tawny(Tony) - golden brown port wine. It is made from red grapes. This drink is aged in oak barrels for at least 2 years. Most often, port wine stays in containers much longer: 10, 20, 30, and even 40 years.

ruby(Ruby) - a drink that is produced with a minimum of technological interventions. Thanks to this, "porto" is obtained with a wonderful fruity taste and smell. The young drink has a ruby ​​​​color. That is why they named him Ruby.

Colheita(Coleita) - such a port is obtained "accidentally". When 7 years of aging "Tony" passes, the winemaker can determine that the drink turned out much better than the specialist intended. In this case, port wine comes under close control. This drink boasts an unsurpassed taste, golden color, as well as the finest aroma. Such wine is aged a lot - from 12 years and longer.

Garrafeira(Garrafeira) - you will rarely meet such a port wine. Now only one company is known that manufactures such a drink - Niepoort. The liquid spends 3 years in an oak barrel, after which it “migrates” into bottles. There is a further exposure, which lasts 8 years.

Lagrima(Lagrima) - port wine is obtained by blending several wines of different years of manufacture. This wine is considered the sweetest of the fortified wines.

Branco(Branko) - a feature of this type is that such wine is divided into sweet, dry and semi-sweet. Port wine is made exclusively from white grapes. Therefore, it has a white color and an interesting fruity taste.

Late Bottled Vintage(LBV) - the drink has a very complex, but rich taste. It is made from different varieties of grapes harvested in the same year. Withstand this "porto" from 3 to 6 years.

Vintage(Vintage) - is considered an elite drink. It is made from grapes in the most fruitful years. This port wine has a brutal character, rich scarlet color, persistent aroma. An amazing bouquet of taste is collected in this drink. Bitter chocolate, wild berries, red fruits - all these flavors are brought together. It can be aged for 20-50 years. And every year the taste and shade of wine changes.

Crusted(Crusted) - an amazing wine that contains sediment. Winemakers make a drink by mixing wines from different years of production. Port avoids the filtration procedure. Before you start drinking this drink, you need to pour it into a decanter. Exposure - from three years.

The most popular port brands are Offley, Sandeman, Cockburn's, W. & J. Graham, Dow, Croft.

Drinking port wine is a real art

Preparing a drink

The day before the reception, it is necessary to put the bottle in a vertical position. When you open the "porto", the cork can be thrown away. After all, if you close the container again, you can only spoil the taste. It is best to serve the drink in a decanter. Thus, the sediment will not fall into the glass.

Port wine serving temperature: for white - 10°C, and for red - 18°C.
They drink "porto" from tulip-shaped glasses. Fill them only halfway to feel the fullness of the aroma.

When to serve port?

The drink can be served both before meals (aperitif) and after it (digestif). The first option is best, as wine increases appetite. The Portuguese drink port just before eating. One bottle is enough for 12 people.

What to eat port?

The drink goes well with all dishes. Meat, cheese, seafood, chocolate and even strong coffee - everything is suitable for a snack. Connoisseurs do not snack on alcohol. They drink it in small sips, sometimes pairing the drink with a cigar.

The most interesting porto brands

Wine is quite cheap because it is produced by a surrogate method. No exposure, of course, there is no trace. It was originally produced in the USSR, now - in the countries of the former Soviet Union. The people got the name - "Three axes", since the number 7 is similar to this tool.

Characteristics of Port 777

The strength of the drink is 17-19%. The easiest way to find a white port, however, there are red and even pink ones on sale.

Today, this wine is made from cheap raw materials, in principle, as before. Counterfeit port is also known, which is produced by mixing ordinary ethyl alcohol and grape juice.

Port wine Massandra

It is considered the most unsweetened of all Crimean ports. Extract of the drink - 3 years in oak barrels. The alcohol content is 18.5%. The drink is dark ruby. The aroma is quite subtle, with a slight admixture of nightshade. The taste is brutal and tart, but harmonious. True connoisseurs say that there is no better drink for real men.

If you hear the word "port", do not rush to wince, showing your displeasure. There is a port that many wine connoisseurs simply dream of trying.

An interesting video where wine experts and sommeliers will discover the secret of port wine, and the best chefs will prepare a unique dish for it

Port wine, porto - fortified wine produced in the north-east of Portugal in the Douro River Valley. Port wine has the category of "name controlled by origin" - Região Demarcada do Douro, enshrined in the legislative acts of Portugal and the European Union. To guarantee and confirm the authenticity, on the neck of each bottle of port wine, under a shrink cap, a special stamp developed by the National Institute of Douro Wines and Port Wine is glued.

The history of port wine began in the XI century, when Henry II of Burgundy, who earned fame in battles with the Moors on behalf of Alfonso VI, King of Castile and Leon, married the daughter of the latter. As a dowry, he was given the county of Portucale, where he grafted vines or partially replaced local vines left over from the time of Roman rule with those brought from his native Burgundy.

The bitterness of the British, 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.

In 1703, the British and Portuguese signed the Metuan Trade Agreement, which guaranteed preferential import customs tariffs for Portuguese wines. At that time, Douro wines were only red, rough and highly acidic with an alcohol content of 12-13°. They also did not tolerate long sea transportation and, upon arrival at the port, were in a terrible state.

But, thanks to the occasion, there was a qualitative leap in the "wine" issue - someone came to the idea of ​​stabilizing the transported wines by adding brandy. The next step was to add brandy as part of the production process.

Until about 1756, "old technologies" of production operated in Portugal - this is the addition of a small amount of brandy to dry wine. As mentioned above, this was done only to reduce the loss of this delicate product during the sea transport of wines.

The port that is known now was created after 1820, when a new technology for the production of this wine was formed, based on interrupting the fermentation of grape must precisely in order to preserve residual sugar in it. This technology spread widely among Douro producers after 1852, when the style of port was finally formed.

Port wine - production

Although at present most of the ports are produced using modern technologies, using the latest achievements of science and technology, still a small number of farms produce port wine by the traditional method, starting with the centuries-old method of fermentation and maceration, by crushing grapes with their feet in a special granite vat - lagar, with a depth no more than 60 cm.

In either of the two fermentation systems, the fermentation of grape must is relatively short, two to three days, because port is a fortified wine. Must fortification, which occurs by adding about 77% ABV grape alcohol to the fermenting juice, deliberately interrupts the fermentation process at a time when approximately half of the natural sugar from the grapes has been converted to alcohol.

Given such a short fermentation cycle, it is essential to extract as much aroma, color and tannin from the grape juice and skins as possible. It is this process that provides the basis for the future port wine, creates a characteristic rich and juicy style of wine, and also contributes to the formation of significant potential for maturation. The amount of alcohol added depends on the level of residual sugar in the wort. For example, 83 liters of grape alcohol are added to grape must with a volume of 467 liters, a strength of 7.4 ° and a residual sugar content of 76 grams per liter.

The final fortified wine has a strength of 19-20 ° and residual sugar of 70-90 grams per liter.

The fortified wine then spends the winter months "resting" in the barrels of farms before being transported to the city of Vila Nova de Gaia. During these months, the ripening wine is poured several times from one barrel to another to separate from the sediment, and the technologist several times checks the quality of the material for the subsequent classification of the future port wine.

The most qualitatively successful samples of wine fall into the category Vintage Porto, or "exceptional harvest of the year", and will be transported to the cellars Vila Nova de Gaia.

The rest undergo a separate classification according to quality characteristics and, in the future, will become the category of ports Late Bottled Vintage, Aged Tawny, Colheita, ruby etc..

Port wine - production

In the past, young ports were transported to Vila Nova de Gaia by the river on flat-bottomed cargo boats with a square sail - "barcos rabelos", in barrels of 550 liters. This perilous journey through the turbulent waters of the Douro was necessary in order not to "disturb" the wine by carriage on rough roads and then allow it to mature in the wetter environment of the river valley.

Today, all transportation of barrels of wine is carried out by specially equipped trucks from the Douro vineyards to Vila Nova de Gaia. Currently, the only time of the year to see these unique boats with barrels of port wine is the annual regatta, when port producers compete in a friendly match.

Barrels with future port wine mature in two places: most of them are in cellars on the territory of farms and, in the category “ Vintage", in the cellars Vila Nova de Gaia. It takes years. Only the cellar master can decide which barrels will be classified as " Vintage", and which will be attributed to others. But it is impossible to determine the character of the wine and its potential immediately - the wine is tasted and tested several times a month for several years. Winemakers describe this process as "like caring for a small child by his parents - in childhood he can cause a lot of trouble, but growing up, he turns into a real miracle."

Aging port wine in oak barrels certainly affects its development. Unlike dry wine production technology, future port wine is always aged in oak barrels for 3 to 6 years, and this is enshrined in law as an integral part of production. It was this period of time that was determined empirically as optimal for the delicate oxidation of wine with oxygen entering through the pores of the wood, and reducing the high level of tannins found in the original wine.

Port wine - production

The type of barrel and the material from which it was made also have a significant impact on the formation of the future port. For the production of port wine, it is allowed to use three types of barrels: from Portuguese, French and American oak.

french oak has the most dense and finely porous structure, which allows port wine to develop as "comfortably" and harmoniously as possible.

american oak, in turn, has a less dense medium-porous structure, which significantly accelerates the development of port wine.

Portuguese oak has a loose large-pore structure, so it is used only for aging wines of a low level.

Like champagne, port is the result of an assemblage of several wines. As a rule, the assemblage includes at least 15 wines of various ages and quality levels. The youngest wine is the basis of the freshness and fruitiness of the future port wine, the most mature wine is the “body”, while the rest of the wines give it softness, complexity, delicacy, richness and bouquet. This is how styles of port are born from various Houses. By the way, port wine category Vintage- this is also an assemblage of several wines of one outstanding year.

After the assemblage, the port wine is again left “alone” for further aging for at least three years. Port wine is bottled in strict accordance with its category. For example, port wines of the category Vintage are bottled after two years spent in a barrel, and then continue their development in the bottle. On the other hand, the category ports Tawny, such as 20, 30 and 40-year-olds, develop and mature in a barrel, and complete their development after entering the bottle. It makes no sense to keep the ports of this category with the hope of their further development.

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

Wine born on the road

Port wine (literal translation) really 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 to add brandy to the exported goods. This is how the world-famous drink was born. The problem of what and how to drink, thanks to port wine, was solved in England.

The basis of technology

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

Porto can "reach" being spilled. Before drinking port wine, the bottle is placed in an upright position for a while. The presence of sediment in the container indicates a sufficiently high quality of the contents.

Produced in native country

Most of the alcohol produced (since the Soviet Union) under this name has little to do with the original. This is especially true for numbered ordinary varieties (port wine 777 and others).

Before the revolution

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

IN THE USSR

The wine industry of the country of the Soviets has launched the production of cheap alcohol on an impressive scale (2 billion liters every year). Brands such as port 777 and the like were produced more than other wine products. The technology has been simplified to a minimum. 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, beet sugar was added. Ordinary wheat alcohol helped to “fix” the product. The Soviet consumer received port wine 777 and its “brothers” at a very affordable price (it is better to keep silent about quality).

Today on the shelves of Russian alcohol stores you can see the whole range of products with a recognizable inscription on the label.

Understanding the classification

Porto is distinguished by color, blending of grape varieties, and the degree of aging in oak containers. Gradation according to the sugar component (dry / semi-sweet / sweet) has only one type - "Branko" (white). Produced exclusively from light varieties of wine berries. For a 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 a port, it must be poured into a decanter. For those who love sweet wine, the Lagrima variety is irresistible. "Tony" is the most popular type of drink, and "Vintage" is considered the most elite.

Secrets of use

How to drink port wine, getting the most pleasure? There is a whole ritual.

1. We must prepare. Place the bottle vertically (1-2 days before removing the cork). An important point: re-closing the bottle is not allowed. It is served on the table in a decanted form (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. The degree of filling is 1/2 (so the aroma will be revealed completely).
4. Porto is a great aperitif(the appearance of appetite and improvement of digestion is guaranteed). Allowed as a dessert drink (at the end of the meal).
5. The choice of appetizers is limited by the imagination and desires of the lover.(if port wine is used as an aperitif). In the dessert version, it goes well with strong coffee, chocolate, fruits, nuts, sweet pastries.
6. If you try to dilute the port with something else (except for non-carbonated mineral water), you can pass for 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.

• "Port Lime"- white port (40 ml) is poured into a cocktail glass, where it is mixed with ice and lemon juice (20 ml). A slice of lemon is a decoration;
• "Portonique"- 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).

home recipe

You can make excellent fortified wine at home. How to make port wine at home will tell the following instructions.

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✪ They said that you interfere with port wine with vodka ...

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The history of port wine began in the 11th century, when Henry II of Burgundy, who became famous in battles with the Moors on behalf of Alfonso VI, king of Castile and Leon, married the daughter of the latter. As a dowry, he was given the county of Portucale, where he grafted vines or partially replaced local vines left over from the time of Roman rule with those brought from his native Burgundy.

The bitterness of the British, 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.

Colheita or Old Tawny

Sometimes, relatively early in the development of a tonny, but no less than seven years after the start of cask aging, the resulting wine is judged to be substantially more promising in terms of quality than originally expected. In these cases, the wine is labeled "coleita" (from the port. colheita - harvest) and continues to develop under special supervision. Often, by the age of 12, it reaches the characteristics inherent in 20-30-year-old "tonies": pure golden, almost amber color, more elegant and delicate aroma and taste. In the future, such wines are sometimes also blended, but only with similar ones and the harvest of one year, which is indicated on the label. Coleita can mature in a barrel for 20 or more years; it has no development potential in a bottle.

There are good and bad grape harvest years. They are evaluated on a nine-point scale, where 8 is an assessment of a very good year, and 0, respectively, a very bad year. Years with a score of 7 points include: 1908, 1912, 1927, 1935, 1955, 1963, 1970, 1994. 1900, 1904, 1909, 1917, 1920, 1922, 1924, 1931, 1934, 19428, 1945, 1946, 1947, 1949, 1950, 1957, 1960, 1966, 1974, 1980 and 1985. Not a single year was rated at 8 points in the XX-XXI centuries. 2011 is considered the most promising of recent years.

Colheita is mainly made from dark grapes, but white grapes are also found. One of the brightest representatives of the white coleita is the Dalva house.

Garrafeira

This is a rather unusual and rare type of port made from a single year's harvest. According to the IVDP (Instituto dos Vinhos do Douro e Porto) recommendation, the wine should mature in a barrel for 3 to 6 years, then the process continues in a glass bottle for at least 8 years. The actual aging time in the bottle is usually much longer. Currently, only Niepoort produces such wines.

Port wines aging in the bottle

Branco

Due to the favorable climate and soil features in local vineyards, the production of port wines has been developed on the South coast of Crimea. Port wines have received great fame in the USSR and some recognition abroad "(vintage: Crimean red port wine, Crimean white port wine, digestif. Natural allies of port wine are any desserts based on berries and various fruits with a bright taste.

Port wine is served in a special decanter or glass for port wine, which has a tulip shape, with a capacity of 250 to 750 ml, since a thick sediment characteristic of this wine is kept on the walls of the bottle. For the same reason, a bottle of port wine is “prepared” for serving - it is kept upright from a day to a week, depending on the exposure. Connoisseurs never cork a bottle again - the cork is removed from the bottle once and for all. The glass is filled to half, so that the wine "gives away" its aromas. Red port wine is served at a temperature of +18 °C, and white - at +10…12 °C. Bottles of old port that have sediment should stand upright for about 24 hours before opening and then decant into a decanter using a funnel.

By the smell of cork, a good specialist can determine how this or that port wine corresponds to its name, 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 wine is placed on a special stand, from where the port wine is poured into the tasting bowl. This bowl is an essential accessory for any port wine expert. Taking a test sip, he pours a few drops of port wine into a decanter: in professional terms, "washes him." After that, the port wine is decanted, that is, poured into a decanter, from which it is already poured into glasses. Before you taste the 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, a PORTONIK cocktail: white port wine (semi-dry) and tonic are mixed in equal parts, a slice of lemon, a few mint leaves and ice are added. You can also add a slice of orange, mint leaves and ice to pink port.

ISBN 5-93679-051-7.