FREQUENTLY ASKED QUESTIONS
Below you will find answers to some of the most Frequently Asked Questions about Port Wine. Don't see what you are looking for? Visit the Port Basics section of the FTLOP Forum for more information and the opportunity to pose your question to a very active and knowledgeable community of Port lovers. There are plenty of beginners too, so please do not be intimidated!
Brief History of PortThe city of Porto gave its name to the country Portugal via the ancient Roman-Celtic name for the city, Portus Cale. In turn it also gave its name to the fortified wine known as Port. The Port wine industry originated in Porto and its cross-river sibling Vila Nova de Gaia in the early part of the 17th century when the earliest known Shipper set up shop. Although wines had been produced in Portugal for many centuries, Port wine as we know it today was first produced in the early 1800s. Up until that time, various production methods and “additives” were incorporated in wines that lacked consistency or definition and had little similarity to the wines we now consume as Port.
By law, Port may only be produced in the Douro valley region in Portugal, whereas “port-style” wines are vinified in America, Australia, France, South Africa and a few other places around the world. In some cases these port-style wines may be very good, but they are not authentic Port for the same reason that California’s sparkling wine is not Champagne. Port is a wine that is all about place, and that place is Portugal’s Douro valley region. The region was established in 1756 by decree of the Marques de Pombal, the Portuguese Prime Minister at the time. This makes the Douro Valley the 3rd oldest demarcated appellation in the world, after only Italy’s Chianti (1716) and Hungary’s Tokaji (1730). But it is the oldest in the world to be demarcated and regulated! This was almost 100 years before France’s Bordeaux AOC classification in 1855! At the direction of the Marques de Pombal, nearly 340 large stone markers were set around the newly defined Douro wine region to mark its boundaries. Some of these “Pombalino stones” can still be found throughout the region today. The Douro valley is also now a UNESCO World Heritage Site. To learn more about the Marquês de Pombal and the demarcation of the Douro, you might be interested in Roy's The Methuen-Pombal Link & The Demarcation of the Douro.
Wine has been made in the Douro region since at least the days of the Roman Empire’s presence in the area, ca. 220 BC. While there is some debate about who was actually the first Port wine shipper, in 1638 a German ambassador named Cristiano Kopke founded what is currently acknowledged as the first Port shipping company in Porto. Kopke’s eponymous firm is still in existence today.
In the latter half of the 17th century, the British had set up a colony of merchants not far from Porto. During the many skirmishes with France around that time, the British and Dutch levied heavy tariffs against the prized wines produced in France, especially Claret which was highly sought after in England. In 1703 the British passed the Treaty of Methuen which effectively gave Portugal special trade agreements with reduced tariffs on their wine in exchange for Britain’s textiles. Wine production in the Douro, which made richer and more flavorful wines than anywhere else in Portugal, was dramatically increased and the Port trade began in earnest.
The first Port shipper established by the British was Warre, which began their trading business in 1670. The firm has been owned by family members ever since and they’re the only British Port firm from that far back in history who can make that claim. Over the next few decades many companies followed, such as Taylor Fladgate & Yeatman, Sandeman, Croft, Quarles Harris, Graham, and Silva & Cosens (now known as Dow) all of which are still in business. Throughout history the Port wine business has remained an integral part of everyday life in Portugal and one of its most prolific industries and employers. To put this into perspective, approximately 1/5 of Portugal’s export revenues are directly derived from the shipping of Port wine.
Where does Port come from?
Simply put, Port must come from the demarcated and regulated Douro Valley region in northern Portugal. By law, the grapes must be grown and the Port vinified within the appellation. It is the 3rd oldest demarcated wine region in the world, and the oldest to be both demarcated and regulated. The original boundaries were established in 1756 and they’ve been revised on several occasions since. The Douro River is in the northern part of Portugal and spans from the Atlantic Ocean at Porto eastward approximately 120 miles to Spain, where it continues as the Ribera del Duero for another 240 miles. The Port growing region, also known as the Alto Douro, begins near the village of Barqueiros about 40 miles upstream from Porto and continues all the way to the Spanish border.
How Is Port Made?
There are six main grapes used for the majority of Port types: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinta Cão, and Tinta Amarela. Of course there are many other grapes that can and are used in the blend and each grape adds a unique component to the final assemblage. Some add aromatic charm, others body weight, complexity and richness, still other grapes bring a unique flavor profile to the party, but all have their place and raison d’être.
However, there are 64 red and 48 white grape varieties approved for use in Ports by the IVDP or The Port and Douro Wine Institute. Up until the past two decades, many vineyards were a mix of those approved varieties. Winemakers and master blenders often had no idea which exact varieties were used in their Vintage Ports. Even many vineyard owners and their vineyard managers were mostly clueless about which grapes were growing on their properties. Until the late 1980s, most vineyards consisted of "field blends" with plantings of varying grape types mixed together. Now many vineyards have been replanted into sections of just one grape varietal, called "block planting." However, in recent years there has been a small push to go back to field blends where the vines are known and strategically planted together, then later picked and fermented together.
After the grapes are picked, they are either foot trodden in stone tanks, called lagares, or placed in large stainless steel or concrete tanks where they are crushed by mechanical means. They are then left in the tank or lagar for 1-4 days for fermentation during which the naturally occurring sugars are converted to alcohol. At the point when about half of the sugar has been turned to alcohol, aguardente (a clear neutral spirit made from grapes, often simply called “brandy”) is added to prematurely stop fermentation by killing the yeast cells. This also raises the alcohol content to about 20% alcohol by volume (ABV) and leaves a good deal of residual sugar in the Port. It is then transferred to large stainless steel or wooden tanks or casks to age for a minimum of two years. After that the Ports are selected for quality and it is determined what types of Port they will become. Obviously, this is a much simplified overview, but it will provide the basics, which could lead to further exploration and reading.
What is that small white paper over the top of bottles?
The little paper strip with the numbers on it is called the Selo de Garantia, or “Selo” for short. It is issued by the IVDP after they have approved a wine for bottling. This practice begun circa 1941, as the Port Wine Institute was created in 1933. It assures the consumer that the contents of the bottle came from the demarcated Douro region in Portugal. However, it doesn’t speak to the quality of the wine, just the origination of where the grapes came from. In 2018 the law was changed and now instead of the Selo over the top of the bottle, a sticker can be placed on the back label. Both can now be found on bottles of Port wine.
Can you explain the types of Port wine?
There are many ways to parse Port, including the legal classifications as laid out by Portuguese law, but the easiest way to think about them is by color. White Ports are made from white grapes. Rosé Ports can be made from white and red grapes together, or sometimes only from red grapes. Ruby and Tawny Ports are generally made from red grapes, though Tawny Ports do sometimes have some white grapes in their blends. The difference between a Ruby Port and a Tawny Port is that Ruby Ports are generally aged primarily in bottle, while Tawny Ports are generally aged primarily in wood casks. The wood casks – and the oxidation that they allow – are where Tawny Port gets its tawny color.
It should be mentioned here that Tawny Port, not Ruby Port, is the most popular after dinner wine consumed in Portugal. It is very easy to find excellent Tawny Port all around Portugal, but it can be difficult to find top notch Vintage Port especially from older vintages. That may seem surprising, but from many restaurants to the majority of retail shops it is definitely the case (the Port Lodges and IVDP not included). Actually you may find the best old Vintage Ports for sale at Portugal’s airport gift shops!
See the FAQs about each specific category of Port:
White Port: White Port, Reserve White, White Port with an Indication of Age, White Colheita, Very Old White Port
Rosé Port
Ruby Ports: Ruby, Reserve Ruby, Late Bottled Vintage Port (aka LBV), Crusted, Single Quinta Vintage Port, Vintage Port, Garrafeira
Tawny Ports: Tawny, Reserve Tawny, Tawny Port with an Indication of Age, Colheita, Very Old Tawny Port
What is White Port?
As the name implies, White Port is a Port wine made from white grapes. They range in sweetness from very dry to very sweet (called Lágrima Port). Typically, they are relatively inexpensive and are used as an aperitif or mixed with tonic and lemon into a drink called “Port Tonic.” The latter is a very refreshing drink on a warm summer day. White Ports have exploded in popularity in recent years and what were once hard to find White Colheitas and non-existent White Ports with an indication of age, there are now plenty of them.
There are nearly as many white grape varieties grown in the Douro region as there are red grape varieties, but only ~48 of them are approved for use in White Port. Some of the more widely used white grapes are: Moscatel, Malvasia Fina and Gouveio (a.k.a. Verdelho, which is also used in Madeira production, as is Malvasia), Rabigato, and the prolific Codega (the most widely planted white grape in the Douro) to name a few more esoteric ones.
White Port is fortified like all other styles of Porto, but vinified like a tawny and aged for a year in huge oak tanks before further aging in “Pipes” (550 liter oak casks) prior to bottling. The wines range in color from that of a pale straw Chardonnay to a beautiful salmon color seen frequently in Rose, to those aged for extended periods in wood that resemble the appearance of ancient Tawnies.
There are a few distinct styles of White Port, which are segregated by the degree of sweetness levels, and they can be either sweet or dry, or somewhere in between. Another point of differentiation is the length of aging time.
The Light Dry White Porto is known as “Leve Seco” which has a lower alcohol content of 16.5% and ages in oak between 5 – 10 years and gains complexity like a Sherry or Tawny Port while losing its residual sugar as it ages.
The medium sweet White Porto ages in wood for at least 3 years and shows more color definition and body than Leve Seco.
The sweetest White Porto is known as “Lágrima” and is very delicious. I have only seen and tasted Lágrima in Portugal and the Portuguese seem to like this sweet style very much and it is widely available there, but not found easily elsewhere in the world. Oak aging is between 3 - 5 years and the wine is produced utilizing free run juice from a variety of white grapes. This sweet style is very different and can double as a dessert wine as it pairs well with a variety of cheeses. I only wish it were exported to the USA as I have only seen it here once and that was a recent tasting of Barros.
White Colheitas and White Port with an Indication of Age are produced the same way as their regular Tawny (red grape) counterparts, just made with white grapes instead of red grapes.
What is White Port with an Indication of Age?
White Port with an Indication of Age is a blended Port made from white grapes and aged in wood barrels and casks (pipas, toneis, and balseiros in Portuguese). The aging in wood barrels allows the Port to slowly oxidize and take on color, eventually becoming more of an orange/tan/brown very similar to Tawny Port. White Port with an Indication of Age also loses the fresh tropical fruit flavors commonly found in standard White Ports (Leve Seco and Lágrima) and Reserve White Ports and takes on its own flavors of dried apricots, dried pineapple, fruit leather, vanilla, and caramel.
The older the age (as noted on the label) the deeper those flavors get, to the point that other notes such as leather and toffee start to appear. White Ports with an Indication of Age are ready to drink when bottled and are not intended to be aged for an extended period of time.
The back label of a White Port with an Indication of Age will generally display the year of bottling, the age of the wine 10, 20 etc., and a mention that the wine is aged in cask (or wood).
There are only 4 indications of age that are approved in this category: 10, 20, 30, and 40. The “40” category is sometimes labeled as “over 40 years old” or “40+ years old” depending on the intended market. These are all blends of different years that are created to represent a specific style or age. Some producers do not make all 4, generally either leaving out the 30 or the 40, but many producers make the entire lineup.
Note that the ages mentioned on the bottle are not minimums or averages. That is a myth that is unfortunately often repeated. The ages on the bottles represent a flavor profile that is intended to represent what a White Colheita of a similar age would taste like. In order to get that flavor profile and also still represent the “house style” desired by the blender, Ports of many ages are blended together. To create a 20 Year Old White Port in this category, there might be component wines as young as 5 years old in a blend along with wines as old as 40 or 60 years old in order to achieve the desired flavor profile. All that said, in most cases the average age of the wines in any given blend is at least as old as what’s on the label, and in the case of Ports in the 40 Year Old category they are often much older (on average) than 40 years old. An IVDP tasting panel must approve every White Port with an Indication of Age sold in order to ensure that it meets this flavor profile.
What is White Colheita Port?
White Colheita (pronounced col-YAY-ta) Port (aka Colheita Branco) is made using white grapes from a single harvest and aged in small, neutral wood barrels. White Colheita Ports must be aged in wood for a minimum of 6 years but can be aged for as long as desired - 50, 60, or even 80 years and more. White Colheita Ports are ready to drink when bottled and are generally not intended to be aged for an extended period of time, though some producers do believe that theirs can age and improve in bottle even if not as long or as well as Vintage Port.
In Portuguese the word Colheita means "harvest" and can be construed therefore to mean Vintage as well. The bottling date is usually displayed on the back label along with the words "matured in wood" or "aged in cask.” White Colheitas offer excellent value as these wines are well aged, are made with top quality white grapes, and can be less expensive than similarly aged Vintage Ports.
Like Vintage Ports, White Colheitas are "declared" after approval by the IVDP. There are some White Colheitas from the 19th century that are still aging in small oak barrels in Portugal! White Colheitas change dramatically during this extended time in cask and take on flavors of dried fruits, nuts, citrus and exotic spices, while becoming very smooth and complex the older they get.
What is Very Old White Port?
Very Old White Port is a relatively new category that is essentially catch-all category for old White Ports that don’t fit into one of the other categories. Sometimes it is because they are blends that are in essence “too old” to be reasonably sold as a 40 Year Old White Port. Other times it is because even though the year of harvest is believed to be known, there aren’t sufficient records to prove it so the Port cannot be properly registered and sold as White Colheita. There are barrels of ancient White Port resting peacefully in cellars scattered throughout the Douro valley, so given the success – and revenue potential! – of Very Old Tawny Port in the last decade or so I expect to see similar offerings of very fancy, very exclusive, Very Old White Port in the coming years as well.
What is Rosé Port?
Rosé Port is one of the newest broad categories of Port and was first introduced in 2005 with Croft Pink. Rosé Port is a basic Port that is a blend of several years, typically only a few years old. Rosé Ports can contain both white and red grapes. They are relatively simple wines with a refreshing, light, and fruity flavor profile, well-suited to being served chilled.
What is Ruby Port?
This is the most basic Port made from red grapes and the youngest. A Ruby Port is a blend of several years, typically averaging 3-5 years old. These are relatively simple wines with a primary, vibrant fruit character and are less complex than a Reserve Ruby or Late Bottled Vintage Port which move progressively toward a Vintage Port in style. Ruby Port is ready to drink when bottled and is not intended to be aged once bottled. Many people use these for cooking (e.g. Poached pears or for a Port reduction) as they are less expensive than other types and very fruit forward. Lightly chilled, these make a wonderful drink on a warm evening. Almost all Port producers make a reasonably priced bottle of Ruby Port and they are easy to find in a wine shop or on the shelves of your local grocer. Once opened, they last reasonably well, so there is no rush to finish the bottle quickly.
What is Reserve Ruby Port?
This designates a higher quality version of the Ruby Port which used to be called Vintage Character. A Reserve Ruby, (or Ruby Reserve) is typically a Port which is made by blending a variety of vintages, with an average age of 5-7 years. They are still fruit forward Ports, but have more complexity and structure than a Ruby Port due to the extra time in cask and the better quality of grapes from which they are made. Reserve Ruby Ports are ready to drink when bottled and are not intended to be aged once bottled. A few examples of good Reserve Ruby Ports are: Fonseca's Bin 27, Sandeman's Founder's Reserve, Graham's Six Grapes, Quinta do Noval LB and Black, Cockburn’s Special Reserve, and Warre’s Warrior. A point of interest - Warre’s Warrior is touted as the oldest Port wine brand in existence.
What is Late Bottled Vintage (LBV) Port?
Late Bottled Vintage Ports, also known as LBVs, are produced from the grapes of a single harvest. LBVs can be either filtered or unfiltered (formerly called “Tradiçional”), and if unfiltered that will usually be stated on the label. If the label says neither, that generally means it is a filtered LBV. The year of bottling will also be listed, typically on the back label of the bottle. LBVs are bottled between the 4th and 6th year after harvest and typically spend those years in very large oak barrels, which are called Toneis or Balseiros.
Filtered LBVs, which are often also fined and sometimes cold stabilized, are ready to drink when bottled and are not intended to be aged for an extended period of time. Filtered LBVs generally do not create sediment and so normally do not need to be decanted before drinking. Most filtered LBVs do not state the term “filtered” on their label as it is not required to do so. Examples of filtered LBVs are Taylor’s LBV Port and Graham’s LBV Port. Filtered LBVs are typically sealed using a plastic topped “T-stopper” instead of a full driven cork.
Unfiltered LBVs will throw a “crust” over time (aka: sediment) just like Vintage Port and may need to be decanted. These types of LBVs can be cellared for future drinking, typically for anywhere from 5-25 years or even longer. Most of the time the word “Unfiltered” (or on older bottles, “Traditional”) will appear on the front or back label to indicate this ageability. Unfiltered LBVs are usually sealed with a driven cork and not a plastic topped “T-stopper.”
What is Crusted Port?
Often referred to as the “Poor man’s Vintage Port” because they emulate the qualities of Vintage Ports but at a significantly lower price. Crusted Ports are blends of at least two vintage years that are aged in wood for up to four years, are bottled, and are then aged at least another three years in bottle before release. Crusted Ports are left unfiltered and are intended to be aged in bottle for anywhere from 10-30 years. Crusted Ports are not widely seen anymore as LBVs have all but replaced them especially in the US marketplace. Crusted Ports will need to be decanted just like a Vintage Port to remove the sediment (or “crust”). A little known Crusted Port fact: Like VP, Crusted Port must get used to its storage conditions and initially will throw more of a "crust" just after being bottled, and then it will slow down as it acclimates to its surroundings and will continue to slowly mature. In the US, Dow's and Niepoort are some of the only Crusted Ports that can be found reasonably easily. Fonseca, Quevedo, Churchill and some others do still make Crusted Port, though.
What is Single Quinta Vintage Port (SQVP)?
SQVP is not official nomenclature, but is instead a term used by Port fans to differentiate it from a “full” or “classic” Vintage Port. The main difference between an SQVP and a “full” or “classic” Vintage Port is that SQVPs generally only use the grapes from a single property or “Quinta”. (“Generally” because by law they are allowed to use a small percentage of grapes from a different Quinta, but most do not.) Since the mid-1990s this category has grown significantly in popularity, mainly due to smaller growers deciding to produce Ports under their own name or the name of their own estate rather than sell their best grapes to the larger Port companies. This shift has dramatically changed the landscape of the Douro and opened the door for many family run farms to convert from being growers to producers and shippers in their own right. A few excellent examples to seek out are: Quinta do Portal, Quinta do Vale Dona Maria, Quevedo, Quinta de la Rosa and Quinta do Tedo.
Additionally, whereas “classic” Vintage Port is only produced on average about 3 times per decade during “full” declarations, SQVP is produced whenever the companies feel they have enough quality to bottle a Vintage Port. It is not uncommon to see SQVPs produced in consecutive vintages. Additionally, many smaller producers are now “hedging their bets” by producing DOC Douro table wines as well. This reduces their reliance on the larger producers declaring a “full” vintage and helps them to maintain financial viability. SQVPs are usually quite a bit less expensive than the “classic” Vintage Ports and many Port enthusiasts have started to collect them in earnest.
SQVP is intended to be aged in bottle before drinking, though most are also delicious and enjoyable immediately. SQVP will generally age well for 15-25 years and often longer. Many SQVPs now rival fully declared Vintage Ports and will age for several decades.
What is Vintage Port?
Vintage Port (or VP for short) is considered the crème de la crème of Ruby Port. On average, VPs are produced 3 times per decade in only the very best years. A Port declaration only occurs when a shipper believes they have enough quantity of very high caliber grapes to bottle from a single harvest. A “full” or “classic” declaration is when most producers have all decided that they have VP-quality wines and all declare in the same year. Vintage Port is the rarest style of Ruby Port, currently consisting of about 1% of the total volume of Ruby Port sold.
Vintage Ports are typically a blend of grapes from several Quintas, some of which may be owned by the producer and others of which are under contract to supply grapes to the producer. After the initial vinification, Vintage Ports are stored in used, neutral wood barrels until they are bottled. By law, Vintage Ports must be bottled between 18 and 30 months after harvest. They are bottled unfined and unfiltered and will form a rather large amount of sediment over time and so therefore must be decanted prior to drinking. Vintage Ports are typically designed to be aged in bottle for many years before reaching maturity, but are often approachable and delicious when young as well. The top Vintage Ports from a “classic” declared vintage will easily last 40-50 years or more in a wine cellar.
To learn more about Vintage Port, you may be interested to read Roy's Top Twelve Vintage Ports.
What is Garrafeira Port?
This is a very rare style of Port and many Port lovers have never even heard of it, and even fewer have ever tasted one. Literally the word garrafeira (pronounced: gah-ruh-FAY-ruh) translates to bottle cellar, private wine cellar or wine rack in Portuguese. The word is also used on dry wine in Portugal where it typically refers to a Reserve-quality wine, but that is very different than what it means on a bottle of Port. Garrafeira Port, which today is only produced by Niepoort, is an elegant style of Port made from the grapes of a single harvest like a Colheita, LBV, or Vintage Port. It therefore has a vintage date on the bottle. But Garrafeira is its own special category and has its own unique aging regime.
After aging in wood for three to six years the wine is transferred to glass demijohns (aka "bon bons") which can vary from seven to eleven liters apiece, and the aging process continues in glass. This type of aging adds a unique character known as "cheiro has garrafa" (which translates to: savor or essence of the bottle) which is derived from prolonged direct contact with the glass demijohns. Further aging in demijohns, sometimes for well over 50 years, helps to produce a seamless, smooth Port which is delicate, fresh and possesses great finesse.
What is Tawny Port?
Tawny Port is a basic Port made from the same grapes as Ruby Port, but which spends more time aging in wood to soften and round out its character. Tawny Port must be aged in wood for at least 7 years. It is a relatively simple Port with flavors of soft, dried fruit, vanilla, and caramel. Tawny Port may include white grapes in the blend which also affects the flavor profile. Tawny Port is ready to drink when bottled and is not intended to be aged once bottled. Many people use these for cooking (e.g. Poached pears or for a Port reduction) as they are less expensive than other types and very fruit forward. Lightly chilled, these make a wonderful drink on a warm evening. Almost all Port producers make a reasonably priced bottle of Tawny Port and they are easy to find in a wine shop or on the shelves of your local grocer. Once opened, they last reasonably well, so there is no rush to finish the bottle quickly.
What is Reserve Tawny Port?
Reserve Tawny Port is a higher quality version of Tawny Port. It is generally made with somewhat higher quality grapes and may be aged for slightly longer than a standard Tawny Port, but is otherwise very similar. Reserve Tawny Port is ready to drink when bottled and is not intended to be aged once bottled.
What is Tawny Port with an Indication of Age?
Tawny Port with an Indication of Age, sometimes abbreviated TWAIOA, is a blended Port made from red grapes and aged in wood barrels and casks (pipas, tonels, and balseiros in Portuguese). The aging in wood barrels allows the Port to slowly oxidize and lose its red color, eventually becoming more of an orange/tan/brown or “tawny” color. TWAIOA also loses the fresh fruit flavors commonly found in LBVs and Vintage Ports and takes on its own flavors of dried apricots, fruit leather, vanilla, caramel, brown sugar, and various nuts. The older the TWAIOA (as noted by the age on the label), the deeper those flavors get, to the point that other notes such as leather and pipe tobacco start to appear. TWAIOA are ready to drink when bottled and are not intended to be aged for an extended period of time.
The back label of a Tawny Port with an Indication of Age will generally display the year of bottling, the age of the wine 10, 20 etc., and a mention that the wine is aged in cask (or wood).
There are only 4 indications of age that are approved in this category: 10, 20, 30, and 40. The “40” category is sometimes labeled as “over 40 years old” or “40+ years old” depending on market. These are all blends of different years that are created to represent a specific style or age. Some producers do not make all 4, generally either leaving out the 30 or the 40, but most producers make the entire lineup.
Note that the ages mentioned on the bottle are not minimums or averages. That is a myth that is unfortunately often repeated. The ages on the bottles represent a flavor profile that is intended to represent what a Colheita of a similar age would taste like. In order to get that flavor profile and also still represent the “house style” desired by the blender, Ports of many ages are blended together. To create a 20 Year Old Tawny Port in this category, there might be component wines as young as 5 years old in a blend along with wines as old as 40 or 60 years old in order to achieve the desired flavor profile. All that said, in most cases the average age of the wines in any given blend is at least as old as what’s on the label, and in the case of Ports in the 40 Year Old category they are often much older (on average) than 40 years old. An IVDP tasting panel must approve every TWAIOA sold in order to ensure that it meets this flavor profile.
TWAIOA are typically produced in a “house style” that varies from producer to producer yet remains relatively the same from year to year. The consistency of the particular house style is the primary goal of the winemaker and master blender, along with producing a wonderful wine year after year.
These Tawny Ports often give excellent quality to price ratio (QPR) allowing the buyer to get an older Port at an affordable price. TWAIOA is what most Tawny Port lovers seek out, except those that have been enlightened by Colheita which is gaining prominence in the US and is still very difficult to come by in the UK marketplace.
10 Year Old Tawny Ports can be thought of as an introduction to the blended style. They generally still retain some mild red fruit flavors, but are also starting to show some caramel and dried fruit flavors.
20 Year Old Tawny Ports are generally considered to be the peak of the quality-to-price ratio. They have fully developed their tawny character but are still reasonably priced. A good 20 Year Old Tawny Port is also extremely versatile, working as an aperitif before dinner, with a cheese/nut course during dinner, or with dessert after dinner.
30 Year Old Tawny Ports are where some real age starts to show in the Tawny character – the brown sugar, toffee, leather, and tobacco notes.
40 Year Old Tawny Ports are a producer’s or master blender’s chance to show off. Some of these are much older than 40 years on average – as old as 60+ - and their aromas and flavors show it. While these can be served with cheese or dessert, they’re really meant to stand on their own and be savored. They are usually very intense with high acidity and high sugar content.
What is Colheita Port?
Colheita (pronounced col-YAY-ta) Port is made using primarily red grapes from a single harvest and aged in small, neutral wood barrels. Colheita Ports must be aged in wood for a minimum of 6 years but can be aged for as long as desired - 50, 60, or even 80 or more years. Colheita Ports are ready to drink when bottled and are generally not intended to be aged for an extended period of time, though some producers do believe that theirs can age and improve in bottle even if not as long or as well as Vintage Port.
In Portuguese the word Colheita means "harvest" and can be construed therefore to mean Vintage as well. Older bottles of Colheita may also say "Port of the Vintage" on the label and therefore must not be confused with Vintage Port, even though both display a year on the label. Another possibility on older bottles is "Reserve" or "Reserva" or “Grand Reserve” on the label... when paired with a year those also mean that the wine is a Colheita and not a Vintage Port. The bottling date is usually displayed on the back label along with the words "matured in wood" or "aged in cask"... either of which are further clues that this is a Colheita and not a Vintage Port. Colheitas offer excellent value as these wines are well aged, are made with top quality grapes similar to Vintage Port, and are less expensive than similarly aged Vintage Ports.
Like Vintage Ports, Colheitas are "declared" after approval by the IVDP. There is even less Colheita sold annually than Vintage Port, currently less than 0.5%. Due to its recent growth in popularity, particularly in the US, this is now the fastest growing segment in the Port industry.
There are some Colheitas from the 19th century that are still aging in small oak barrels in Portugal! Colheitas change dramatically during this extended time in cask and take on flavors of dried fruits, nuts, citrus and exotic spices, while becoming very smooth and complex the older they get.
What is Very Old Tawny Port?
Very Old Tawny Port is a relatively new category that is essentially catch-all category for old Tawny Ports that don’t fit into one of the other categories. Sometimes it is because they are blends that are in essence “too old” to be reasonably sold as a 40 Year Old Tawny Port. Other times it is because even though the year of harvest is believed to be known, there aren’t sufficient records to prove it so the Port cannot be sold as Colheita. Taylor’s Scion – an ancient Tawny Port believed to be from 1855 - is perhaps the most famous and one of the earliest such Ports to be sold as Very Old Tawny Port.
Cellaring Port
Which Ports are meant for Bottle Ageing?
The majority of Ports produced are not designed to be aged in bottle. Most are made to be consumed within a few years, though since Port is a very sturdy wine it will remain pleasant to drink for many years. That said, there are some Ports that are intended to be aged in bottle and so can remain in a wine cellar or wine refrigerator slowly maturing for many years if not decades.
The categories which are intended to improve in bottle are Vintage Port, Single Quinta Vintage Ports, Unfiltered Late Bottled Vintage Ports, and Crusted Ports. Also, while Colheitas from certain producers can improve with bottle age, and depending on your tastes you may find that some Tawnies with an Indication of Age also improve slightly with bottle age, wood-aged Ports in general are not intended to be aged in bottle. All that said, nothing says you can’t enjoy any of these Ports freshly bottled, if that is what you prefer. Remember, we all have different likes and dislikes, so it’s important that you consume them at the age that most appeals to you.
Note also that Port never truly goes bad in bottle, short of 100+ years or very poor storage conditions. Even a bottle of basic Ruby Port that isn’t meant to be aged won’t be vinegar if you keep it for 30 years. It just won’t be what it was intended to be when it was bottled – but you may find that you like that!
Why should I cellar Port?
Port is similar to any other wine, (except that it is fortified) it is a living thing that changes with age. As such, it is very important to store your Ports in the best environment possible for optimal drinking pleasure. The nuances that develop in mature Ports are what many collectors are after. The tannins and fruit both soften and complexity and elegance replace the vibrancy and power of a young Port. Certain types of Port are designed so that they will improve as they age in bottle, but they should be stored in a cellar or wine refrigerator while they age, to maintain the best possible conditions.
What conditions are best for cellaring Port?
Port is like any other wine in that it needs to be stored in a cool, dark place where humidity is kept between 60-75%. Most people consider roughly 55 degrees F (or 12 degrees C) to be optimal. A temperature controlled wine cellar is ideal for this, but a cool “passive” cellar or inside closet will also work as long as the temperature is stable all year and does not exceed 68-70 degrees F. Heat and large temperature swings are the enemies of wine in general, and even though Port is more hearty than most other wines if it gets too hot it will damage your Port and impart off flavors. Also try to avoid direct sunlight or fluorescent light, as well as vibrations which have a negative effect on long terms storage of Port wine.
Note that these guidelines are for cellaring for long periods of time measured in years – for short term storage, the kitchen counter or a cupboard is fine.
How long do I cellar Vintage and other styles of Port?
There is no right answer here, as all Ports are a little different and everyone has different tastes or ideas when they think a Port is ready to drink. However, here are some basic guidelines to help you out.
Most Vintage Ports typically need at least 20 years to start reaching maturity and will last 30-40 before they start to fade. The top Vintage Ports may need as many as 30 years to start reaching maturity and can 50+ years – even 100+ years - if stored properly.
Late Bottle Vintage Ports that are filtered are not intended to be aged for an extended period of time, so there is no reason to do so, but they’re generally fine for 8-10 years (and sometimes more). Unfiltered (aka “Traditional”) LBVs generally will start showing their best at around 10-15 years of age. Generally, they are not designed to be aged beyond 25 years, with a few exceptions.
Tawny Port with an Indication of Age is not intended to be aged in bottle and is usually best when consumed closer to the date of bottling. Older TWAIOA (30s and 40s) are already more oxidized than their younger siblings and so are more resistant to bottle age. Some aficionados believe that they start noticing change after 2-3 years, but most people will not notice any difference at all for a good 5-8 years, and for some brands much longer.
There is great debate about Colheitas and whether or not they improve after being bottled. Some think they are at their best within a few years of bottling and some think they can age and improve in bottle. With the notable exception of Niepoort, most producers say that their Colheitas are not intended to be aged in bottle. However, we all have different tastes and likes so you’ll have to make up your own mind on that one. As a general rule of thumb, 2-3 years in bottle for every decade in wood should be fine. That’s what makes the bottling date on the back label very handy to have!
Basic and Reserve White, Ruby, and Tawny Ports are ready to drink when bottled and are not intended to be aged in bottle at all. There’s very little risk that they will “go bad”, but with more than a few years in bottle they will not be what they were intended to be when the producer made them. They’re best consumed within a couple of years of bottling
How do I decant Port?
Many pages could be written about this topic alone. However, don’t get overwhelmed by all the information out there. If you’re just starting out, keep it simple. After all it’s pretty hard to mess this up, just remember a few basics, which we describe below. You may also want to read "Decanting Vintage Port - The Hersh Method" for a fuller discussion of alternatives and details.
You will need:
A wine decanting funnel: One that has a metal mesh filter that goes inside it is best. That will help in removing the large chucks of sediment.
A Decanter: It doesn’t need to be expensive or flashy. A $10.00 one found at a department store works just as a well as an antique $800 decanter from a fancy glassmaker. However, try to find a one that has a wide bottom, often referred to as a “Captain’s” decanter or a “Ship’s” decanter. These have a wide somewhat flat bottom so it won’t tip over in a rocking boat at sea. That wide bottom allows for more surface area in which air can interact with the Port poured inside.
A Cork screw: Seems simple right? Well, if you’re opening a young bottle with a solid cork then no problems. However, the corks in older Ports will often be crumbly and a regular corkscrew will just break the cork into pieces. An “Ah-So” type or a “Durand” cork remover works best on these old corks.
Finally: Rinse, Rinse, Rinse! Nothing is worse than left over soap residue getting into your Port. Make sure everything is clean and rinsed very well in hot water to remove all soapy film. Make sure to remove all left over water in the decanter and wine funnel too.
Assessing Port
Enjoying Port: How do I assess the color of Port?
Note the color. Typically, Ports start out very dark in color and then that color fades with time. Here are some things to look for in Ports.
Young Vintage Ports and other Rubys will be very dark purple while an older Vintage Port may be a very light ruby color or even tawny color.
Tawnies and Colheitas will often be more of a orange-amber-brown with red or golden highlights on the meniscus. Very old Colheitas and Tawnys will often have faint greenish glints on the edge.Ports should be rather “clean” or clear in appearance. With the exception of really old Port or very young (under 3-5 years old), they should not have a cloudy appearance. If they do, this could simply be due to a poor decanting that took place in which there was sediment floating in the wine or it could be an indication of a flawed bottle.
Enjoying Port: How do I assess the Aromatics?
The nose is our most important sensory organ. Without it, the things we eat and drink would taste bland. So before you start drinking, give the glass a gentle swirl to release the aromas then insert your nose in the glass and give it a good whiff. Don’t smell for too long, as doing so will dull your senses. So give a sniff, wait a half minute, and then re-smell if needed.
Enjoying Port: How do I assess the flavor and palate?
Here is the part you’ve been waiting for. Your taste buds are primarily located on your tongue. The front of your tongue detects sweetness, the sides saltiness and acidity, and the back of the tongue senses bitterness. Tannins in Port produce what is best described as an astringency or “furry feeling” on the teeth and gums. Tannins are more of a feeling or sensation, not a taste and it may take a novice some time to develop a sense for them. As with anything, learning to taste and evaluate any wine or Port takes time. As you drink more you begin to notice different and subtler dynamics in a Port. Remember, practice makes perfect.
Enjoying Port: How do I assess the Aftertaste?
This is one of the most important nuances of any style of Port and separates the good from the great ones. You want to notice how long the finish lasts. Does the flavor last a long time once a sip is swallowed, or does it “drop off” and end quickly? Nothing is greater than an outstanding Port where the finish seems to last for minutes, also known as the “aftertaste.”
How long does Port last when opened?
This varies tremendously as there are no absolutes, and there are a lot of different theories depending on which expert you listen to. A rough but simple rule of thumb: any Port with a driven cork (you need a corkscrew to extract it) should be consumed within a day or two to enjoy it at its finest, but any Port with a T-stopper type cork (can be removed by hand and easily replaced in the bottle) can generally be kept, securely re-corked in the fridge or a cellar, for a few weeks without significant deterioration. Below you will find more specific recommendations for each style of Port.
Vintage Port: Young Vintage Ports (less than 5 years old) can often last 4-5 days once opened. However, older Vintage Ports (more than 15 years old) probably shouldn’t be left open for more than 2-3 days. They won’t spoil if left open longer than that, but they will lose their freshness and seem a bit more subdued than they did when first opened, especially the aromatics. Really old Vintage Ports (more than 25 years old) are at their best if consumed within 24-48 hours.
Late Bottled Vintage Port: Unfiltered LBVs, if stored in refrigeration after the bottle has been opened, will normally provide shelf life of a week or two. For filtered LBVs, these typically can last up to ten days after being open, without any major deterioration of quality.
Colheita Port: For younger ones (less than 15 years old) they will last up to a couple of weeks after being open without any major deterioration of quality. Older ones are usually best consumed within 24-72 hours.
Tawny Ports: These will last up to a month after being open without any major deterioration of quality, if kept refrigerated. At room temp, two weeks is a good rule of thumb.
Ruby and basic Tawnies: These will easily last 3-4 weeks after being open without any major deterioration of quality.