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Making Port Wine: More To It Than Meets The Eye

Making port wine is certainly not just stamping feet on a tank full of grapes and involves a lengthier and more complicated process that needs to be learnt and mastered if one is interested in obtaining quality port wine. Pore wine is known by different names such as Vinho do Porto, or Porto wine and is a fortified wine that originates from the Duoro Valley in the north of Portugal. The making of Port wine in Portugal has been known from the middle of the fifteenth century and became popular in England after the Methuen Treaty of
1703.

A Complicated And Lengthy Process That Needs To Be Learned And Mastered

It is not possible to make Port wine in some easy fashion such as adding water to a packet. It is necessary to first pluck grapes out of a vineyard, smash them up and then put them in an automated tank for further chopping into tiny pieces. These tiny pieces of grape should stay in the tank for at least twenty-four hours in order to let the grapes ferment and the sugar climb up the food chain to turn into alcohol. Once the fermentation begins to occur it is just a matter of timing and fermentation should be stopped once half the grape’s sugar has been converted.

While making Port wine, stopping the fermentation is done by mixing clear brandy with the wine and the brandy needs to be strongly alcoholic in spirit and contain a proof of 150 percent. The brandy’s alcohol content helps kill the yeast in the wine and thus stop the fermentation process. This will result in a sweet wine having about twenty percent alcohol and Port wine such as this is usually served with desserts, cheese and also desserts made out of cheese.

Port has many styles some of which are White Port, Ruby Port, Young Tawny Port, Aged Tawny Port, Vintage Character Port, Late Bottled Vintage Port, Traditional Late Bottled Vintage Port, Vintage Port, Single Quinta Vintage Port, Crusted Port, and Garrafeira Port. There are however two broad categories that encapsulate these different styles and these are Bottle aged or Cask aged. If even the smallest of change is made with regard to making Port wine it may result in different tasting wines, it is these two category processes which dictates the flavor of the wine.

Making Port wine using the bottle age Port style will result in the wine keeping their color and fruitiness well into maturity and behave like wine on Botox. With Cask aged Port wines, the flavor does not long last and gets lost soon and are also ready for drinking straight away.

So, it can be seen that making Port wine is not so simple and involves more than just stamping on tanks full of grapes. A certain degree of dexterity is needed to process the wine and once that has been achieved one is sure to savor the fine taste of Port wines for some time to come.

Eddie Lamb publishes an abundance of information on a range of topical subjects. This article Making Port Wine: More To It Than Meets The Eye, is just one of a host of useful articles about Wine Making listed on our site map at Wine Making Understood.

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