Douro bake, traditional expression for the character imparted to wines, especially port, matured in the hot, dry climate of the douro Valley (rather than the much cooler, damper atmosphere of vila nova de gaia, where port has traditionally been matured by the shippers). Some wines matured in the Douro seem to develop faster, losing colour, browning, and sometimes acquiring a slightly sweet, caramelized flavour—although poor and sometimes unhygienic storage conditions often have a greater impact on wine quality than the climate, and many reputable shippers successfully age large stocks of port in the Douro.
