Have you ever been in a wine shop and wondered what on earth all that stuff with port is about? Why are there so many types of ports? Why does it come in such different serves and prices? This is because port is not a wine but a family of wines with different styles. They can vary greatly in how sweet they are. Here’s a chart to help you understand, then you know how to serve and buy the wine properly. No more guessing; just find the wine that suits you.
If you believe that all port tastes too sweet, begin with some dry white port. There’s only approximately forty grams of residual sugar per liter. It makes for a refreshing aperitif drunk over ice mixed with tonic water. Think of it more as a citrusy, nutty drink and less of a dessert wine.
A Simple Guide to Different Types of Port
In the middle of the range is rose ports and medium-dry white ports. These taste of dried apricots and honey. Connect sweet desserts and savory courses by pouring these wines over fresh fruit or light appetizers. Don’t let them overpower your taste buds.
White port isn’t red port. Young ruby ports are kept in large vats so that they retains their freshness and color. Expect to find plum and dark cherry flavors here, even a touch of chocolate at times. It is direct and bold. Instead, tawny ports are aged in small oak barrels which turns them amber in color and changes their flavor profile. Walnut, caramel, and even dried fig replace fresh fruits. They’re both good, but they serves different roles in food.
Tawny port also alters greatly with age. A ten year tawny has lighter flavor notes such as nutty (hazelnuts) and a hint of spice. Forty years later it’s full bodied leaning toward coffee and leather. As it ages the sugar increase to more than a hundred grams per liter of wine. Perfect for serving with pecan pies or other hard aged cheeses.
Older bottles contains almost a hundred and eighty grams per liter of sugar (Lagrima is even sweeter). They’re an uncommon delight served with foie gras or dark chocolate.
Then there’s the other kind: Vintage port. Unlike the others, this style are declared by winemakers in exceptional years, left to age in bottles. After several decades it creates sediment which means you’ll want to decant your vintage port. It is full of strong dark fruit flavors and tannins so it pairs perfectly with blue cheese or rich game meats. Don’t drink vintage port too cold; it hides the details of the wine.
There’s more to port than just dessert wine. Port is an array of implements to serve various dishes. Depending on the meal, there are intuitions about which one to choose, it’s not always just a matter of age; it’s also a matter of style. Try warm tawny with nut tart. Of course. Try a chilled white with olives. Yup. There’s a spot at your table for each.