Crazy about wine
What is Port Wine, and When Should We Drink It?
Discover the beauty of Port Wine
In general, we don't drink enough port wine in Denmark, and it's time to change that! For many Danes, port wine is only brought out on December 24th to pair with the traditional rice pudding when cherry wine feels too tart. Some might serve it with the cheese board, but given a month already filled with holiday parties, mulled wine, and a lot of rich and sweet food, a large cheese board might not be the most appealing or desired when Christmas Eve rolls around.
Fortunately, port wine can be enjoyed in many other contexts, and we'll dive into that shortly. But first, let's explore what port wine actually is. In short, port wine is red wine with added alcohol. This means it is made from the same red wine grapes used to produce regular red wine.
Portugal's ruby
Port wine hails from the Douro Valley in northern Portugal, and by definition, it can’t be made anywhere else, similar to how only sparkling wine from the Champagne region can be called Champagne.
Port wine is generally divided into two main types with three subcategories, plus a few variations. The two primary styles are ruby and tawny. Ruby port includes vintage and late-bottle vintage (LBV), while tawny port includes colheita (Portuguese for 'harvest'), and both styles come in white and even rosé versions.
Ruby port wine is the closest to regular red wine. If we’re to generalize a bit, a ruby port can be described as a very fruity red wine with high alcohol content (typically around 20%, plus or minus 0.5-1%). As the name suggests, a ruby port will be more ruby-red and dark in the glass, much like red wines.
Another reason why ruby ports can be compared to red wines is their relatively short aging process, usually around 1.5 years in the case of vintage ports. This contrasts with colheitas, which can age in barrels for up to twenty years or more.
Significant differences in aging
Due to their shorter aging period, ruby ports have a shorter shelf life once opened. An LBV (Late Bottle Vintage) can typically last 2-3 weeks in the refrigerator, while a vintage port should be consumed within 24-48 hours of opening. It’s important to note that drinking port wine that has been open for a longer period won’t make you ill, but the wine will have lost much of its character and flavor due to exposure to oxygen.
Of course, there’s an exception that proves the rule: LBVs. As the name implies, they are left to age in barrels a bit longer than vintage ports, typically 4-6 years. This results in a sweeter and less fruity style.
Colheitas, on the other hand, are a different story. These ports always age for at least seven years, often much longer. The year of harvest (e.g., 1995) is usually marked on the front of the bottle, while the bottling year (e.g., 2011) is listed on the back. Such long barrel aging significantly impacts the wine, often resulting in a very sweet flavor profile with pronounced notes of chocolate, vanilla, caramel, etc. In the glass, a colheita appears more nutty-brown than red, thanks to the long aging process. Additionally, a colheita can easily keep for 2-3 months or more after being opened.
From blue cheese to chocolate desserts
When it comes to serving, an LBV pairs wonderfully with rice pudding, while a vintage port complements most cheeses, particularly a strong, intense blue cheese. A colheita, on the other hand, is the perfect dessert wine, especially for rich, chocolate-based desserts. Naturally, all of these can also be enjoyed on their own as a delightful after-dinner drink. The ideal serving temperature is around 16-18 degrees Celsius, though slightly cooler can work if it’s warm outside.
Port wine also comes in white and rosé versions, which are unfortunately even more overlooked than “regular” port wine. While ruby and tawny styles can sometimes feel too intense or sweet to enjoy during warmer months, white and rosé ports truly shine in these conditions.
Much like standard white wines and rosés, these are made from white wine grapes or red wine grapes with shorter maceration (skin contact) times. They should be served at cooler temperatures than ruby and tawny ports. Feel free to take a white or rosé port directly from the refrigerator and enjoy it at 5-8 degrees Celsius.
The fresh alternative
White port has a fresher taste, with its sweetness balanced by acidity and crisp, dry notes. A white colheita, for example, offers a lovely balance of sweetness and acidity, with notes of caramel, peach, and apricot. This makes it an excellent match for crème brûlée or fruit-based desserts.
The rosé version is softer and combines the sweetness of port with tart strawberry and cranberry notes. Like regular rosé, this type of port needs no accompaniment, but if you happen to have a bowl of fresh strawberries nearby, it’s a match made in heaven!
Additionally, these two variations are perfect for different cocktails and drinks. For instance, you can mix rosé port with tonic, ice cubes, and lemon zest for a refreshing summer aperitif, or top off your everyday sparkling wine with a splash of dry white port.
Cheers!