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"Port Wine: Exploring the Tastes & Flavors, Creating Delicious Recipes"

Updated: Jun 21, 2024

4-Day itinerary in Porto, Portugal included Port tastings, learning about this craft and visiting their gorgeous estates.


Step up your culinary game while enjoying delicious flavors from Porto.


History

The origins of port wine production in the Douro Valley can be traced back to the Roman Empire when vineyards were first cultivated. However, the distinctive style of Port wine as we know it today did not emerge until much later. In the mid-17th century, England was frequently at war with France, leading to disruptions in the supply of French wine to the English market. English merchants turned to Portugal for an alternative supply. The practice of fortifying wine with brandy to stabilize it for the long sea voyage to England is believed to have begun around this time. This fortification process not only preserved the wine but also enhanced its sweetness and strength. Treaty of Methuen in 1703 between England and Portugal reduced tariffs on Portuguese wines, leading to a significant increase in exports. The growing demand for Port wine in England solidified its popularity. Like many other European vineyards, the Douro Valley was hit by the phylloxera pest in the late 19th century, which devastated the vines. Recovery involved replanting with American rootstocks resistant to phylloxera. In 1933, the Portuguese government established the Instituto do Vinho do Porto (IVP) to oversee the Port wine industry. The Douro Valley became one of the first demarcated wine regions in the world.

The origins of port wine production in the Douro Valley can be traced back to the Roman Empire when vineyards were first cultivated. However, the distinctive style of Port wine as we know it today did not emerge until much later.


In the mid-17th century, England was frequently at war with France, leading to disruptions in the supply of French wine to the English market. English merchants turned to Portugal for an alternative supply.


The practice of fortifying wine with brandy to stabilize it for the long sea voyage to England is believed to have begun around this time. This fortification process not only preserved the wine but also enhanced its sweetness and strength.


Treaty of Methuen in 1703 between England and Portugal reduced tariffs on Portuguese wines, leading to a significant increase in exports. The growing demand for Port wine in England solidified its popularity.


Like many other European vineyards, the Douro Valley was hit by the phylloxera pest in the late 19th century, which devastated the vines. Recovery involved replanting with American rootstocks resistant to phylloxera.


In 1933, the Portuguese government established the Instituto do Vinho do Porto (IVP) to oversee the Port wine industry. The Douro Valley became one of the first demarcated wine regions in the world.


Port wine comes in several styles, each with distinct characteristics:


Ruby Port:

Flavor:

  • Fruitiness: Exhibits a medley of ripe red and black berry flavors, including raspberries, blackberries, and cherries.

  • Additional Fruit Notes: Plums and dates contribute to its concentrated and rich fruit character.

  • Sweetness: Delivers lip-smacking sweetness.

  • Tannins: Contains subtle tannins, adding a slight structure but maintaining a smooth, approachable character.

  • Youthful & Fresh: Fresh-faced and youthful, Ruby Port offers primary fruit flavors on both the nose and palate.

Serving Tips:

  • Consumption: Intended to be consumed young, Ruby Port is bottled after an average of two years of aging in large oak casks.

  • Temperature: Serve slightly chilled. The bottle should feel cool to the touch.

  • Storage: Ruby Port will keep for several weeks after opening if stored in the refrigerator.

Ruby Port Pairing:

Given its fresh, fruity nature and sweet profile, Ruby Port pairs excellently with a variety of desserts and cheeses:

Desserts:

  • Sour Cherry Pie: The tartness of sour cherries complements the sweetness of Ruby Port.

  • Chocolate Ganache Truffles: Rich chocolate flavors create a delightful contrast with the berry notes of the wine.

Cheese:

  • Stinky Blue Cheese: The strong, savory flavors of blue cheese balance the sweetness of Ruby Port, creating a spectacular yin and yang taste experience.


Port Wine tasting

Tawny Port:

Aged in smaller barrels, allowing for more oxidation, resulting in a nutty flavor and a golden-brown color.

Color:

  • Pale brown to golden, or "tawny," due to oxidized aging.

Flavor:

  • Nutty and Caramelized: Prominent nutty character with buttered toffee and smoky vanilla themes.

  • Fruity Notes: Includes blackberry, ripe cherry, and dried orange.

  • Dessert-Like Flavors: Crème brûlée, sweet figs, and mocha notes.

  • Aged Nuances: Age-designated bottles may also have spiced candied pecans or sticky toffee pudding aromas.

Serving Tips:

  • Age Designation: Typically labeled with age designations of 10, 20, 30 years or more, indicating the average age of the grapes.

  • Sediment: Tawnies don’t throw sediment and generally don’t require decanting.

  • Storage: Due to oxidation, they can last up to a month after opening if stored in the fridge.

  • Temperature: Serve cool, around 55-60°F (13-15°C).

Tawny Port Pairing:

Desserts:

  1. Nutty Delights: Pecan pie, almond biscotti, Portuguese salted almond cake, caramel-covered cheesecake.

  2. Rich Cakes: German chocolate cake, cinnamon-crusted apple pie, crème brûlée, coconut cream pie.

Cheeses:

  1. Smoked Cheddar: Complements the sweet and nutty notes of Tawny Port.

  2. Pecorino and Aged Manchego: These savory cheeses balance well with Tawny Port’s sweetness.


Vintage Port:

Made from grapes of a single exceptional year and aged for a short period in barrels before being bottled for long-term aging.

Color:

  • Dark purple to ruby red

Flavor:

  • Sweetness: Semi-sweet to notably sweet.

  • Fruitiness: Concentrated blackberry, black cherry, and ripe raspberry flavors.

  • Spices: Warm pumpkin pie spice.

  • Additional Notes: Chocolate, coffee, fig, and smoky nuances add depth and complexity.

  • Body: Full-bodied, delivering a rich and robust taste experience.

Serving Tips:

  • Aging: Designed for bottle aging, typically best enjoyed 15-30 years after the vintage date, though younger vintages (up to 5 years old) can also be excellent.

  • Sediment: Expect significant sediment due to minimal fining or filtration, making decanting essential.

  • Temperature: Serve at “cellar temperature” (around 65°F or 18°C).

  • Vintage Designation: Only three out of every ten years are designated as "vintage" years, when harvest conditions are exceptional. Notable good vintages include: 2011, 2009, 2007, 2003, 2000, 1997, 1994, 1985, 1983, 1980, 1977, 1970.

Vintage Port Pairing

Cheese:

  • Blue Cheese: The high tannins of young Vintage Ports mellow over time, making them a perfect match for buttery, tangy blue cheeses. The “perfect pairing” often cited is Stilton blue cheese. Alternatives include:

    • Roquefort

    • Cashel Blue

    • Bleu d’Auvergne

    • Gorgonzola

Desserts and Small Plates:

  1. Dark Chocolate: Complements the rich, sweet profile of Vintage Port.

  2. Figs and Walnuts: Both add their own complementary flavors and textures, enhancing the overall tasting experience.

Ruby Port:

Late Bottled Vintage (LBV): Similar to vintage Port but aged longer in barrels before bottling.

Color:

  • Purple, ruby red

Flavor:

  • Sweetness: Sweet in style, with moderate acidity.

  • Tannins: Tighter tannins provide structure.

  • Fruitiness: Dominated by black currants, cherry, and jammy flavors.

  • Chocolate Notes: Rich chocolate undertones.

  • Dried Fruits: Flavors of prunes and raisins mingle with the wine’s profile.

  • Earthy and Leathery: Subtle earthy and leathery aspects.

  • Floral Themes: Hints of floral notes.

  • Nutty Finish: Ends on a backdrop of almond and walnut flavors.

Serving Tips:

  • Consumption: Ready to be enjoyed immediately upon opening.

  • Temperature: Serve slightly chilled, around 55-65°F (13-18°C).

  • Storage: LBV Ports can be kept for a few weeks after opening if stored in the refrigerator.

LBV Port Pairing:

LBV Port pairs beautifully with both savory and sweet dishes, making it a versatile choice.

Cheeses:

  1. Queijo da Serra: A vibrant, tangy, mild cheese from Portugal's Serra de Estrela region. Made with sheep’s milk and sea salt, this local cheese pairs perfectly with LBV’s sweet and rich notes.

  2. Aged Parmesan: The savory draw of aged Parmesan complements the unctuous, sweet notes of LBV.

  3. Stilton: The classic Stilton cheese’s bold flavors balance the sweetness of LBV Port.

Desserts:

  1. Chocolate Desserts: LBV Port shows a particular affinity for chocolate. Pair with German chocolate cake, homemade chocolate sauce, molten chocolate lava cake, chocolate bread pudding, and other rich, dark chocolate desserts for an indulgent experience.


White Port:

Often crafted from a “field blend” of indigenous white grapes that include the likes of Códega, Malvasia Fina, Esgana Cão, Gouveio, Rabigato, and Verdelho, White Port shines as a refreshing fortified wine that typically carries 18-20% alcohol.

Color: 

  • Golden, amber, and sometimes carrying pinker hues

Flavor: 

  • Expect citrus and stone fruit to carry over into the glass and Port’s trademark nutty, raisin, and spice influences will surface front and center. Honeyed character reveals a rich, smooth texture that is most often made in a dry to off-dry (and occasionally sweet) format.

Serving Tips: 

  • Don’t decant. White Port is ready to pour as soon as the bottle is open. Serve slightly chilled.

White Port Pairing:

White Port often finds itself chilled and flying solo in a white wine or traditional port glass, playing the part of the willing aperitif. However, it is just as often dressed up with equal parts Port to tonic and garnished with a slice of lemon. Often served as an aperitif with the unforgettable large, blanched, and slightly salted almonds of the Douro, White Port is a versatile pairing partner. Drier styles of White Port shine brightly with everything from smoked salmon, shellfish, and sushi. It also works well alongside a tray of Gruyere, olives, and charcuterie. Prefer a sweeter style of White Port? Then, partner up with fresh fruit themes: angel cake with strawberries, lemon meringue, peaches in cream, or white chocolate covered strawberries.


Cocktails:

  • White Port & Tonic - garnish with a lemon or orange zest

  • White Port Sangria - marinate with orange, peach & apricot.

  • White Port - on it's own as an aperitif

  • Ruby Port Spritz - Equal parts Aperol, Ruby Port, Club Soda, lemon zest


Poached Pears:

Salad with Port poached pears

Classic pairing; port and pears. Experiment with the following ingredients for outstanding results.


Preparation for 4 pears:

  • Peel and core pears, leaving stem intact.

  • Combine poaching ingredients and bring to a boil.

  • Add pears and reduce to a simmer for 30 minutes, turning often.

  • Remove pears and bring the liquid to a boil and reduce until syrup-like.



Classic Red Wine Poached Pears

Capture the essence of elegance with this timeless recipe.

Poaching ingredients

  • 1 bottle ruby port wine

  • 1 Star Anise pods

  • ½ cup sugar

  • 2 cinnamon sticks

  • 4 cloves

  • ½ tsp nutmeg

  • 1 vanilla pod, cut lengthwise and scraped

  • ½ tbsp orange zest

  • ½ tbsp. lemon zest

  • Fresh ground black pepper

  • ½ tsp salt

Serving suggestion: 

  • Mascarpone Ice Cream

  • Served sliced and chilled on a bed of mixed greens with sliced steak or grilled chicken, candied walnuts, crumbled blue cheese. Make a vinaigrette with the reduced poaching liquid and adding olive oil, red wine vinegar, salt and pepper, Dijon mustard to taste.


Honey Vanilla Poached Pears

The warmth of the honey complements the floral notes of the vanilla, creating a harmonious marriage of flavors.

  • 1 bottle tawny or white port wine

  • 1 cup sugar

  • 1 cinnamon stick

  • 2 tablespoons honey

  • One 3/4-inch piece fresh ginger, peeled, and finely chopped

  • 1 vanilla bean, split lengthwise

Serving suggestion:

  • Vanilla ice cream

  • Served chilled on a bed of mixed greens with grilled chicken, peaches, crumbled goat cheese, toasted almonds. Make a vinaigrette with the reduced poaching liquid and adding hazelnut oil, champagne vinegar, salt and pepper, Dijon mustard to taste.



Taylor Fladgate Port


Taylor Fladgate Port


Taylor Fladgate Port


Taylor Fladgate Port


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