The Port Wine post

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The Port Wine

16 Aug, 2016, By Manuel A.

Exclusively from the Douro region but drunk all around the World, the Port wine can be served in a million different ways. Ruby, Tawny, White and even Rosé, plain or in a cocktail, have it your way. Personally, I prefer drinking a good old LBV Ruby (preferably) with a good friend and accompanied with cheese.

Port wine is one of my town’s trademarks – and probably the best known – and everybody takes great pride in it. The wine itself seems to be produced in a similar way of Porto: antique, bourgeois, tasteful, thick and beautiful.

The real secret of Port wine is the somehow early fermentation halt, caused by the addition of distilled spirits to the wine, which prevents all the wine’s sugar from turning into alcohol. This gives the Port wine that special sweetness it is famous for. Well, at least that’s what the scientists say…

I believe that all the charming characteristics people love about Port wine come from the land where it grows, and the people that produces it. All that sun scorched dust, heavenly raindrops, blood, sweat and tears (of pain and joy) are the true secret of this unique wine people from this region are so proud of.

The Douro river plays a special and crucial part in this poetic procedure: first it soothes the grapes raging thirst, then fills them up, making them juicy, round and shiny, and then finally drives the wine downstream to the cellars in Vila Nova de Gaia (well, at least it used to be like this back in the days), where it will get old, flavourful, and mature.

And it’s here – next to the silvery river, with friends and family, while admiring the sunset, when it tastes genuinely better.

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Manuel A. Portgall contributor



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