Portugal has given the world a great gift with Port wine. But how is Port made?

The arid, rocky soil of Portugal’s Duro Valley does not seem to be the best place to grow grapes. A couple hundred years ago the red wines produced were hearty, bold wines that did not ship well. Fortunately, the combination of extreme heat, altitude, and precipitation creates a perfect condition for grapes to be made into Port. The grapes are harvested in the fall once they have reached the exact sugar level needed.

The grapes are crushed given a very short fermentation (36-48 hours). After this fermentation a small amount of grape alcohol is added. This addition fortifies the wine and stops the fermentation process. The natural grape sugars remain, which provides Port with its distinctive richness. This fortified wine is transferred to wooden barrels for aging.

Many Ports are aged in wooden barrels. The length of aging changes the Port from a Ruby to a Tawny Port. After aging the Port is transferred to the bottle.

Vintage Port is best when aged for many years in the bottle. There are many young Ports available from domestic wineries that are enjoyable, depending upon your taste and preferences. You should store your Vintage Port just as you would a quality red wine. Lay it on its side, in a cool, dry place, away from light and vibration.

You should decant Vintage Port before serving. Ports will have sediment that can release unwelcome flavors and cloud your Port. Simply pour the Port through a fine strainer into the decanter. If you do not have Port glasses, you can serve the wine in an 8 ounce wine glass, but only pour about 4 ounces of Port into the glass.

Aged cheeses pair perfectly with Port. A delicious dessert course is blue cheese, aged cheddar, creamy silton, fresh pear slices, and Port.