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Port is a fortified wine from the Douro valley in Portugal. It takes its name from the city of Oporto, situated at the mouth of the Douro river. Many port-style wines are made worldwide, but the strict usage of the terms port and porto is restricted to those produced in Portugal. It is darker and more astringent than other types of red wine, and has a thicker texture.

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  • The Douro valley wine growing region spreads over 618,000 acres, with about 30 varieties of grape grown there.
  • Port is traditionally served with Stilton cheese, although Cheddar and Gloucester are also good. Walnuts and chestnuts also help to bring out the port’s flavour.
  • It is traditional to use port tongs to open a new bottle. These should be heated until red hot and placed around the neck of the bottle for 1-2 minutes. Remove them and replace with a small wet towel, ad the temperature change will make the glass break cleanly.
  • There are many styles of port, but they fall into two distinct categories: bottle aged and cask aged. Bottle aged ports keep their colour and fruitiness, whereas cask aged ones lose theirs and become tawny in colour.