Port wine has been a staple of British wine cellars ever since the 1703 Methuen Treaty made it more affordable. As writer Hugh Johnson famously said, “Port has marched for centuries with the British army, sailed with the British navy, and followed the flag all over the world.” This fortified wine became woven into the fabric of British life, matched by few others. Now, let us unravel the basics of this historic affection.
What Makes Port Wine Unique
Unlike regular wines, port undergoes fortification. This involves adding grape spirit to the fermenting wine, elevating the alcohol by volume. Originally, fortification enabled the wine to withstand the sea voyage to England from Portugal after the abovementioned treaty. The result is port’s signature smooth yet strong flavours, beautifully preserved by the alcoholic kick.
The Main Styles of Port
There are several styles of port, from youthful Ruby to complex Tawny. Most ports also evolve intriguing new flavours with age.
Ruby Ports
With their bursts of vibrant fruit flavours and bracing youthful tartness, Ruby ports are often best slightly chilled at 10°C-14°C . They make excellent apéritifs. Leading brands include Dow’s Ruby and Graham’s Six Grapes.
Late Bottled Vintage (LBV)
Aged for 4-6 years in wooden casks, LBVs strike an excellent balance between the lively fruit of Ruby ports and mellow nuttiness of Tawnys. Served at room temperature, they offer very good value. Recommended labels are Dow’s LBV and Fonseca Bin 27.
Tawny Ports
Years stored in small wooden pipes give Tawny ports complex flavours like caramel, nuts and spice. As legendary British statesman Winston Churchill once said, “I get into my tawny port every evening before dinner and keep going until I blow my bugle.” Enjoy top rated 10 or 20 Year Old Tawnys from Taylor Fladgate at room temperature.
Vintage Port
From only the finest harvests, Vintage ports spend little time in barrels, developing further in-bottle with age. Elegant, distinguished and regal – a top choice to celebrate a special occasion. Mature 1977 Taylor Fladgate or 1985 Fonseca are fine examples, served at 18°C – 20°C.
Pairing Port with Food
Beyond enjoying port straight, it pairs wonderfully with cheeses, desserts, nuts or spicy dishes. Fruity young Ruby ports complement Stilton cheese. The caramel notes of aged Tawnys match nicely with Parmigiano-Reggiano. For a touch of adventure, Ruby ports pair well with spicy Indian foods too. And vintage Port with walnuts and Stilton is a British tradition not to miss!
Storing and Serving Port
Once opened, ports retain their flavours well for over a month stored cool in the fridge. However, aged Vintage ports last only a few days. Allow ports to reach room temperature before serving, for the fullest flavours. Ruby and Late Bottled Vintage ports may throw harmless sediments over time, so decanting is recommended. For dessert pairings, serve smaller tasting sizes between 60 mL to 90 mL to properly savour the complex flavours.
From quintessential British habits to exciting new adventures, port wine promises to delight across the full spectrum! Hopefully this guide has intrigued you to become an enthusiastic beginner. Sláinte!