The Indulgence: Port Wine

Port wine is a fortified wine made from grapes grown in the Douro Valley region of Portugal. (This is one of the greatest wine rivers in the world, as it also feeds the Ribera del Duero wines that come from farther upriver in Spain) Also known as Vinho do Porto or Porto, this typically sweet wine is one of our favorite ways to end a meal, whether served with dessert or as an indulgence all on its own. In the kitchen, however, port’s richness lends itself well to enhancing sauces to accompany game meats and other savory dishes – and yes, we’ve been experimenting. Though port is most frequently known as a sweet wine, it can also be found in semi-dry or extra dry varieties – it all depends upon the fermentation process.

Port has a heavier consistency than non-fortified wines due to the addition of distilled, clear grape spirits to the wine juices during fermentation. These spirits halt the fermentation process, retaining the wine’s sweetness before all its sugar is converted to alcohol. (Note: Adding the spirits to the wine after fermentation results in a dry fortified wine such as sherry, which comes from Jerez in the Andalusia region of neighboring Spain.)

As with Champagne, there are many imitations of port crafted throughout the world, but under the strict guidelines of the European Union, only Portugal’s product can officially be labeled as port; within Portugal, the wine’s production is overseen by the Instituto dos Vinhos do Douro e Porto. U.S. guidelines also specify that port from Portugal be labeled Porto or Vinho do Porto. (read more)

gilded fork, food, food writing, port wine