question relating to blending of Port

[Sanjit Keskar]

In case the port is not destined to be one from a single year, it would have to be a blended style
I assume vintage style ports allows for grape blending of same years harvest). Is such grape blending done before crushing (co-fermented) or after fermentation, or after some ageing, or after wood ageing is complete and before bottling (for sale or further ageing)?

Now in the case of non-vintage style ports is the blending done after fermentation, during ageing (then ageing continues as a blend)or after wood ageing is complete and before bottling?

Thanks again....this site is so helpful to me

[Eric Ifune]

Generally when a house needs to make a blend of Indicated Age, they use their stocks of wood aged Ports. The tasting panel tastes through their stocks and decide on a blend. The wine is blended, held for a period of time, then bottled and released. The goal is consistency of style.

[Andy Velebil]

Solera's are generally not seen in the Douro. So not a "blend" as you mention.

You've asked very good, but difficult, questions to answer generically. Grape blending can be done during fermentation or after. This is solely dependent on the producer and what they are making and what grapes and their quality they have or have available to purchase. If you were curious about a specific Port that would help make answering it easier.

[Eric Menchen]

And to add on what Andy said, there are many field blends planted. So you could say those are blended even before fermentation.