![]() The history of Port dates back to the 17th century when England was at war with France. Some grapes bring berry flavours, while others have chocolate, fig, or cinnamon flavours. The addition of many varieties of grapes lends a wide variety of flavours to the Port. There are up to 52 grape varieties used to make Port, with the most common being: Port uses a unique blend of grapes native to Portugal. ![]() Brandy also stops the fermentation, ensuring the Port retains the grapes’ natural sweetness. This gives it a higher alcohol content and more body. When you look into how is Port made, you’ll find it’s the same as wine, except it has Brandy added during fermentation. People ask us, “What is Port made from? Surely it can’t be typical wine if it’s so strong!” It is often called a ‘dessert wine’ due to its sweetness, but different styles can be drunk as aperitifs as well as after a meal. In fact, it’s only made in the Douro Valley. Port wineis a fortified red wine made in Portugal. Let’s start off with the most important question: “What is Port wine?” How to drink Port (temperature, decanting, how long it lasts, etc).We will walk you through Port wine, and we’ll teach you everything you need to know about this amazing fortified wine! Here’s what we’ll cover in this blog post, and you can click on these links below to jump to these topics if you’re after something specific: You may have tried the wine, but do you know how to drink Port? Do you know how is Port made? How about opening or decanting Port? Do you know how long does Port last once opened? All good questions, which we will answer below. If you’ve ever wondered how to drink port, this guide is for you! SIGN UP FOR £5 OFF YOUR FIRST ORDER HERE It’s higher in alcohol, and more viscous than traditional red wines, which makes it the perfect option for sipping and relaxing at the end of a meal. Most of us have tried this rich, sweet wine a few times and found it to be absolutely delicious. Port is one of the most famous fortified dessert wines on the planet.
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