Port Wine is of Portugal’s export.
People in the Douro valley say that babies and port wines are often born at night. Port producers let the grape juice ferment for about three days. They choose the perfect moment to add a neutral grape spirit (aguardente) that stops the fermentation before the yeast eats all the grape sugar. This moment often comes in the middle of the third night.
Most of the Douro grapes are used to produce ruby ports. These inexpensive ports are first stored in cement or stainless steel vats to prevent oxidation and then bottled. The result is a wine that retains a dark ruby color and fresh fruit flavors.
When the quality of the grapes is exceptional, port-wine producers declare a vintage year. These ports are stored in wood casks for one or two years and then bottled. With little exposure to air, the wine is dark red. Aging brings out complex flavors, such as notes of vanilla, chocolate, and…
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