Essence of Port
Part I/II

Some Port Grape Varieties

Touriga Nacional
Widely recognised as the classic Port grape it has great deph of fruit, intense aroma, deep colour and hight tannin content. Very low yielding but contributes great character to the blend.

Tinta Roriz
This has rich fleshy fruit, high sugar content and provides good colour and succulence in a blend. It is the Tempranillo of Rioja and Tinto del Pais of Ribera del Duero in neighbouring Spain.

Touriga Francesa
The major contributor to the "nose" of the blend, it has a marvellous aroma, being both flowery and fruity.

Tinta Barroca
Big and meaty with a high sugar content, and also high in tannin. An important variety for the overall structure of the blend.

Tinto Cão
Is rather light but its lovely fruity and floral nose adds character to a Port. Is better in cool areas and he has many bunches.

Styles of Port
Wood-aged Ports


Ruby, Tawny, White
These Ports are aged in oak casks or large wooden vats. They are blended to produce wines of fine balance and flavour. Usually bottled when three years old.

Vintage Character
Vintage Character ports are generally 4 to 5 years old when bottled and are blended from ports of different years to reflect the qualities of Vintage Port - full, rich flavour, colour and smoothness.
The Old Tawnies
Old Tawnies - 10, 20, 30 or 40 years old - are the result of ageing for many years in oak casks where they loose the full, deep red colour of their youth and take on the classic amber shade which gives them their name. Superb light Ports, they can be delicious, lightly chilled, in summer weather.

Late Bottled Vintage
These wines come from the same vineyards that, when a vintage is declared, produce Vintage Port. However, as they are bottled between the fourth and sixth year after the harvest, they mature more quickly and are ready to drink sooner. Most LBVs nowadays are filtered before bottling and are therefore ready for immediate drinking. A few shippers produce LBVs in the traditional way for "crusting". Bottled three and half to four years after the harvest. They take a further four or more years to mature in the bottle while they develop their special character. These LBVs must be decanted, like Vintage Port.

Storing and Handling
Ruby, Tawny, White Ports, Vintage Character, most Late Bottled Vintages and the Old Tawnies are filtered before bottling and are ready for immediate drinking. Unlike Crusted, a few LBVs and Vintage Port, they have no sediment and do not demand decating. However, decanting will allow them to breathe and produce their best. They should be stored at a reasonaly cool and constant temperature and will keep for up to several weeks after opening, provided they are re-corked. Wood-aged ports do not improve by further ageing in the bottle.