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port wine

18% ABVPortugal

Also known as “porto”. Port (porto) is generic for several styles of Portuguese fortified wine produced in the Duoro valley. Port wine tends to be at the richer, sweeter end of the spectrum of fortified wines, although they do not tend to be cloying and some are relatively dry. A tidily reductive breakdown of the styles can get problematic, but for mixological purposes, there’s ruby, tawny, white and everything else. Ruby port is made from red grapes and tends to be aged in tanks or vats prior to bottling, and seldom for terribly long (1-2 years). The aging ruby port undergoes involves limited exposure to oxygen, and so it retains its red color and fruitiness. Ruby port is ready to drink once it is bottled. Tawny port is also made from red grapes but is aged at least two years in wooden barrels, and often for much longer. During this time, the wine gradually oxidizes, losing its red hue and developing nutty and tannic flavors as a result of interaction with oxygen and wood. Tawny port is ready to drink once it is bottled. White port is made from white grapes and may or may not be aged oxidatively. White port is also ready to drink once it is bottled. Beyond these “normal” categories are a bunch of styles that are distinguished by vintage, blending, single estate, and/or subject to special aging disciplines. Most of these ports are “premium” and unlikely to be employed in mixed drinks. Vintage ports, in particular, may not really be ideal to drink when bottled, improving—when properly stored—over years and decades. Generally speaking, if a recipe just says “port”, then a ruby port is probably implied. However, non-age statement Tawny ports tend to work at least as well in most mixed drinks. If the the recipe specifies “white port”, an inexpensive white port should suffice. If the wine in question wasn’t made in Portugal, it isn’t really Port, but a wine made in the style of port. Some countries (including the United States) permit these wines to be labeled as “port”.

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