An Introduction to Port

Almost 100 000 acres are devoted to the production of port, and there are considerable climatic differences between the regions. In addition, over 80 grape varieties are planted. As a result, there are many styles of port produced, and the quality varies greatly. Broadly speaking, the best ports come from the hotter, drier, more easterly vineyards.

A few port houses still tread the grapes by foot, although most have introduced mechanised treading. Any unsavoury associations with feet can be dismissed: the high alcohol content of the finished wine will kill off any bacteria. Fermentation takes place in tanks especially designed to extract colour, tannin and other compounds as rapidly as possible. While there is still ample residual sugar in the wine, the fermentation is arrested by the addition of grape brandy. This has the effect of raising the alcohol level to around 20 per cent, while conserving a good deal of sweetness in the wine.