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Learning module - Port While Port-styled wine can be made from just about any grape, true Port, however, is made from a combination of eight traditional Portuguese varieties: Mourisco, Souzào, Tinta Amarela, Tinta Barroca, Tinta Cão, Tinta Roriz, Touriga Francesca and Touriga Naçional (read more). In the making of fortified wine, alcohol (typically brandy) is added to the wine before fermentation ends, the fermentation process stops and the resulting wine is sweet because of residual sugars. If the alcohol were to be added later (typically when fermentation is close to being finished or has completed), the wine will be dry and the result is called Sherry. Traditionally, Port is rich, with alcohol levels generally in the 18% to 20% range. |
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Port wines are made in a number of styles so we will briefly orient you to a few of the main ones. In general, Ports can be divided in to "tawny" and "ruby" styles. The "tawny" style is made from red grapes and aged in wood barrels. This is called "oxidative" aging. It results from seepage of air into the barrels and a more rapid aging of the wine than "reductive" aging but also allows for slight concentration of the wine through evaporation). These wines take on the characteristic tawny color. "Ruby" Ports are aged in sealed containers impervious to air (such as bottles or large cisterns or tanks). This is called "reductive" aging and takes longer, resulting in smoother wines with soft tannins. These wines will also change color but require much more time to do so. There are also White Ports made from white grapes and the Garrafeira made from both white and red grapes but these are much rarer in the new world and certainly the Central Coast.
Of all the traditional varieties, the Mourisco grape is regarded as the lowest in quality because of its susceptibility to infestations (by parasitic plants, fungi, lichens) which reduce yields and results in poor quality wines. Souzào is a northern Portuguese native but is more widely planted in California and South Africa. Its high sugar content makes for higher alcohol levels. The strongly pigmented skins give concentrated color and ripe, raisiny flavors. Tinta Amarela is another Portuguese native that is waning in popularity in the Duoro Valley but is a staple of the Dão region. It shows aromas and flavors of black fruit as well as tea and tobacco leaves. Tinta Barroca is the most productive and easiest to grow of all the Port varietals. Because of its very thin skin, it can produced wines with high extract of color and flavor but minimal tannins. It also makes fruity, aromatic and soft dry varietal wines as well as red blends. Typical aromas and flavors include: black cherries, plums as well as flowers. Tinta Cão is one of the favorite and best Port varietals from the Duoro valley. This thick-skinned variety reveals floral and spicy aromas as well as black cherry and spice flavors. Tinta Roriz the Portuguese name for Tempranillo. This Spanish variety is used both in Ports and dry table wines (which are best blended with Carignan or Grenache). It offers berry-like aromas and flavors accompanied by herbal and earthy characteristics. Touriga Francesa is considered one of the best Port varietals. To avoid confusion with the much lesser known Touriga Francisca, it was renamed Touriga Franca in 2001. Name aside, this variety contributes fruit and floral elements to the blend. Touriga Naçional leads as THE best and finest variety for port. It is also used to make dry table wines. The grape gives structured, dark colored wine with intense berry aromas and ripe flavors.
Read about other grape varieties here.
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