| Until a couple of hundred years ago, however, the | | | | aged port keeps its colour and fruitfulness for |
| red wines it produced, despite being very rich and | | | | long periods, while cask-aged versions should be |
| bold in character, did not travel well. | | | | drunk straight away, as they begin to lose their |
| The region's combination of extreme heat, | | | | flavour once taken out of the cask. |
| altitude, and precipitation create perfect conditions, | | | | Vintage Port is best when left to age for many |
| however, for those grapes to be made into Port. | | | | years in the bottle. There are many young Ports |
| A late, autumn harvest is important for the | | | | available from domestic wineries that are |
| grapes used in port production, as it is only then | | | | enjoyable, depending upon your taste and |
| that they have attained the right level of sugar | | | | preferences. Vintage Port should be stored in the |
| content. | | | | same way as you would a quality red wine, by |
| Once picked, the grapes are crushed, and then | | | | being laid it on its side, in a cool, dry place, away |
| given a very short fermentation period of 36-48 | | | | from light and vibration. |
| hours, after which a small amount of 150 proof | | | | You should decant Vintage Port before serving, in |
| grape alcohol (brandy) is added. This addition | | | | order to remove the naturally-produced sediment |
| fortifies the wine and kills the remaining live yeast, | | | | in the bottom of the bottle that can release |
| stopping the fermentation process. The natural | | | | unwelcome flavours and cloud your Port. This is |
| grape sugars remain, which provides Port with its | | | | done by simply pouring the Port through a fine |
| distinctive richness. This fortified wine is then | | | | strainer into the decanter. |
| transferred to wooden barrels for aging. | | | | If you do not have Port glasses, you can serve |
| Many Ports are aged in wooden barrels. There are | | | | the wine in an eight-ounce wine glass, but you |
| many types of port - among them ruby, white | | | | should only about half-fill the glass. Aged cheeses |
| and tawny. The last of these is distinguished by | | | | pair perfectly with Port, and blue cheeses, aged |
| its longer aging period before it is bottled. Port is | | | | cheddar and creamy stilton all provide a |
| also aged in two different ways, in the cask and | | | | robustness and nuttiness that contrasts beautifully |
| in the bottle, and which one is employed greatly | | | | with the rounded, mellow flavour of the Port. |
| influences the taste of the finished product. Bottle | | | | |