Instituto dos Vinhos do Douro e Porto (IVDP) which defends and regulates the strictly framed rules of making Port since 1756, looks at the Port producing countries like the USA, UK, India, Australia and South Africa with disdain and has been making efforts to stop the illegal or the fraudulent (as they see it) production. IVDP has successfully negotiated with South Africa and Australia but when the move was thwarted by the USA,A glass bottle is a bottle created from glass.is the 'solar panel revolution' upon us? it made bi-lateral understanding with a few wine regions with a fair amount of success. Goa is on their radar but about that in a future article.Free DIY Wholesale pet supplies Resource!
Generally people find it easy to understand that Port is a fortified wine with slightly higher alcohol levels of maybe 19, 20 or 22 % and is made by adding neutral alcohol to it by stopping the natural fermentation at 8-9% to make it ¡®strong¡¯. That was the concept perhaps ushered in by the Portuguese over three centuries ago after they had discovered India and started making Port in Goa, even before their regulations came into existence. But that is where the similarity and comprehension usually ends.
Port is fortified wine made in the specified geographic limitation in Douro and Port, North and North-eastern port of Portugal, made from local grapes and aged in different styles according to the regulations. Interestingly Porto or Oporto (as the British shippers started named after ¡®O Porto¡¯ which means the city of Porto) as the name has stuck even today, has nothing to do with Port making-except that the offices of all Port shippers used to be in this town from seventeenth century onwards and by law Port had to be shipped from Porto (till 1986). The customs used to collect the export duty here as the wine was shipped to the UK and Netherlands on boats from river Douro and Atlantic Ocean. Warehousing and ageing was done across river Douro in Vila Nova de Gaia on the other side. Even today, most shippers and producers have storage facilities in Gaia.
Portly and Port Styles
While the image of Portly Brits might be a figment of imagination, the usually high content in sugar makes it important to understand the possible addition to the girth. It is equally important to appreciate the styles and varieties of Ports that confuse even the Portuguese or even the ¡®Portese¡¯. There are different styles based on quality of grapes (vineyards are classified as A to E), the ageing period and whether it is aged in a big Vat, Cask or bottle.
Commonly used styles are Ruby Red, White, Rose (you might not find them described in wine books as they are a relatively new on the scene) in terms of colour and mainly Tawny (with different average ages of maturation), LBV (late bottle vintage),We also offer customized chicken coop. Colheita and Vintage ports as styles based on ageing process and time.
click for an enlarged view for details of the special Port glass
Ruby Port from Rozes- served in the special Port Glass
Ruby: The basic port after aging a 2-3 years, its sweet and fruity style (Goan ¡®Ports¡¯ try to copy this style.) Slightly raw and rough on the edges on the palate,When the stone sits in the kidney stone, it does not improve with age. Super-markets and the French thrive on it as it is a very desirable condiment in their cooking. Usually blended from other years too (Port producers don¡¯t like to use the term vintage as it is reserved exclusively for the Vintage Port). Extra couple of years in the wood gives it the privilege of being termed as a Reserve port. The cheaper versions are aged in the stainless steel tanks though oak vats are also used- the objective being to keep the fruitiness and presence of cherries and strawberries while making it slightly smooth on the palate.
Tawny: The port may be set aside to age in small oak casks of 550 liters when it gradually loses its original deep purple colour and takes on an amber hue known as tawny. The nose and palate get more complex and elegant with time. The fruitiness is gradually replaced with flavours of wood ageing like vanilla and caramel, with nose becoming distinctly spicy.
Generally people find it easy to understand that Port is a fortified wine with slightly higher alcohol levels of maybe 19, 20 or 22 % and is made by adding neutral alcohol to it by stopping the natural fermentation at 8-9% to make it ¡®strong¡¯. That was the concept perhaps ushered in by the Portuguese over three centuries ago after they had discovered India and started making Port in Goa, even before their regulations came into existence. But that is where the similarity and comprehension usually ends.
Port is fortified wine made in the specified geographic limitation in Douro and Port, North and North-eastern port of Portugal, made from local grapes and aged in different styles according to the regulations. Interestingly Porto or Oporto (as the British shippers started named after ¡®O Porto¡¯ which means the city of Porto) as the name has stuck even today, has nothing to do with Port making-except that the offices of all Port shippers used to be in this town from seventeenth century onwards and by law Port had to be shipped from Porto (till 1986). The customs used to collect the export duty here as the wine was shipped to the UK and Netherlands on boats from river Douro and Atlantic Ocean. Warehousing and ageing was done across river Douro in Vila Nova de Gaia on the other side. Even today, most shippers and producers have storage facilities in Gaia.
Portly and Port Styles
While the image of Portly Brits might be a figment of imagination, the usually high content in sugar makes it important to understand the possible addition to the girth. It is equally important to appreciate the styles and varieties of Ports that confuse even the Portuguese or even the ¡®Portese¡¯. There are different styles based on quality of grapes (vineyards are classified as A to E), the ageing period and whether it is aged in a big Vat, Cask or bottle.
Commonly used styles are Ruby Red, White, Rose (you might not find them described in wine books as they are a relatively new on the scene) in terms of colour and mainly Tawny (with different average ages of maturation), LBV (late bottle vintage),We also offer customized chicken coop. Colheita and Vintage ports as styles based on ageing process and time.
click for an enlarged view for details of the special Port glass
Ruby Port from Rozes- served in the special Port Glass
Ruby: The basic port after aging a 2-3 years, its sweet and fruity style (Goan ¡®Ports¡¯ try to copy this style.) Slightly raw and rough on the edges on the palate,When the stone sits in the kidney stone, it does not improve with age. Super-markets and the French thrive on it as it is a very desirable condiment in their cooking. Usually blended from other years too (Port producers don¡¯t like to use the term vintage as it is reserved exclusively for the Vintage Port). Extra couple of years in the wood gives it the privilege of being termed as a Reserve port. The cheaper versions are aged in the stainless steel tanks though oak vats are also used- the objective being to keep the fruitiness and presence of cherries and strawberries while making it slightly smooth on the palate.
Tawny: The port may be set aside to age in small oak casks of 550 liters when it gradually loses its original deep purple colour and takes on an amber hue known as tawny. The nose and palate get more complex and elegant with time. The fruitiness is gradually replaced with flavours of wood ageing like vanilla and caramel, with nose becoming distinctly spicy.
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