Port

Port is a fortified wine from the Douro Valley in northern Portugal, known for its rich sweetness and elevated alcohol content. It’s made by adding a neutral grape spirit (aguardente) during fermentation, which halts the process early and preserves the natural sugars. This technique also boosts the alcohol level, typically to around 18–20% ABV, making Port both robust and indulgent. There are several styles of Port, each with its own character: - Ruby Port: youthful, vibrant, and fruit-forward - Tawny Port: aged in oak barrels, offering nutty, caramelised flavours - Late Bottled Vintage (LBV): from a single year, aged longer than ruby but not as long as vintage - Vintage Port: made only in exceptional years, aged in bottle and prized for longevity - White Port: made from white grapes, ranging from dry to sweet - Colheita: a single-vintage tawny aged for many years in wood Port is traditionally enjoyed as a dessert wine, pairing beautifully with blue cheese, chocolate, nuts, and dried fruits. It’s also a staple of British cellars and festive tables, steeped in centuries of winemaking heritage.

Port wine is a pairing powerhouse, offering rich, complex flavours that complement both sweet and savoury dishes. Classic matches include blue cheese—especially Stilton—with Tawny or Vintage Port, where the salty tang meets the wine’s deep sweetness. Dark chocolate, roasted nuts, and figs also shine alongside Ruby and LBV Ports, enhancing their berry and caramel notes. For something more savoury, charcuterie, aged cheddar, and even game meats pair beautifully with fuller-bodied styles. Meanwhile, White Port is surprisingly versatile, working well with salted almonds, olives, and even potato crisps as a refreshing aperitif.

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