It’s popularity and origin is quite simple, back in the 17th Century when the French and the British were at war and French wine was not getting to Britain…an alternative source of wine was required. The problem with wine originating from Portugal is that the travel by sea and time needed to transport it to Britain meant that a lot of it arrived spoilt.

British traders learnt about the “fortification” of wine from the local Portuguese. This is when a neutral grape spirit (“aguardente” which is 50% proof alcohol) is added during the start of the fermentation process. The result is a stop to the fermentation process leaving residual sugar…that is Port wine. A wine that has not fully fermented, leaving its sweet unique flavor.

The Douro Valley became the first ever wine demarcation region in the World back in 1756 to protect its brand and wine type.

Port wine can feel confusing as there are so many types…but it is relatively reduced to: Ruby, Tawny, White and Rose. The differences originate on how the wine is stored (stainless steel or wooden barrels) and for how long (from months to years).