PORT WINES

H&A

PORT WINES

Back to the 18th Century, the travel from Porto to London turned Portuguese wines into vinegar.
So a British wine merchant started to add alcohol to the wines to prenvent this from happening. It is the birth of Port Wines as know them today.
Their popularity grown so fast that the Portuguese government had to regulate the production to preserve and improve the quality. They created in 1756 the first protected designation of origin.
The love consumers from all the United Kingdom had for the Port Wines have been the starting point of these great wines development.

Ruby, Tawny, and White, are among the most famous Port Wines existing today.

Ruby:

Aged 3 to 5 years in foeders. Some of them are going into oak barrels to improve their quality before being bottled.
Ruby barrels would bring sweetness, and strong red fruits aromas.

Tawny:

Tawnies need to be matured in oak for at least 5 years. Some of them can be aged up to 40 years and more.
The barrels inputs are : oxydative notes, chocolate, and candied fruits aromas.

White:

White Port are not traditionnal old style port. They have been created in the early 20th Century to compete with Xeres wines (Oloroso and PX).
The barrels inputs are : Citrus, flowers and almonds aromas.