Portugal’s Perfect Summer Drink

                 White Port & tonic is typically served in a tall glass filled with ice & a slice of lemon

Spring has sprung which means that summer is just around the corner.  If you’re looking for a new, super-refreshing summer aperitif, I have just the drink from you.   And, it’s easy-peasy as there are only two liquid ingredients!

                                          The view I had for my first White Port & Tonic

I had my first Port & Tonic at a famous restaurant owned by the illustrious Taylor-Fladgate Port company in the seaside town of Porto.  It was a scorching 100 degree day and the restaurant was a twenty minute walk from the only parking we could find.   Shortly after we were seated at the above table, we were served an unsolicited drink as a welcome gesture.   I was a raving fan with my first sip.  It was one of the most sublimely tasting and deliciously refreshing drinks I had ever had.  But, what in the world was it?  

I immediately called the server over and inquired.  “It’s a Port and Tonic, a classical summertime drink in my country” replied the waiter who looked as if he could use one himself as he was wearing a white tuxedo jacket…even in the air-conditioned dining room, I noted the ice in our water had already melted within a matter of minutes.

           My first Port Tonic was made of this wine, however, any available white Port will suffice

Like I said, this little jewel from Portugal is easy to make and has only two ingredients, along with an easy to remember 50/50 ratio.   The first ingredient is white Port.   It’s difficult to find in the US, but not impossible.  Also, because of supply and demand, white Port is inexpensive (<20 bucks a bottle).   Have the white Port ice cold, as once it’s poured over ice you don’t want to melt the ice and dilute this Port’s delicate flavors.  Next, pour in the same measure of chilled tonic (I always recommend Fever Tree).  Now, for the best part, drink!   

BTW:  if you’re feeling adventurous, I suggest a quick third ingredient, a lemon wedge. White Port is slightly sweet but the bitter tonic, along with the acid of a lemon, perfectly balances the drink.

 

Saǘde !

The Douro Valley’s NON Port Wines

                       Wine-Knows will have a private dinner at this very spot of the winery 

Up until nearly twenty years ago, Portugal was synonymous among serious wine aficionados with Port.   The grapes for all Port are grown in the Douro Valley some eighty miles inland from the seaside town of Porto.   While non-Port (table wine) was always produced in the Douro, it was made only for local consumption.  But, all of this has dramatically changed.  Case in point:  the Wine Spectator’s Top 100 Wines of 2023 listed in the coveted eleventh spot a table wine from the Douro Valley.  Indeed, the Douro Valley has become a rock-star for their non-Port wine.

       This boat, once used to transport Port barrels downstream to Porto for shipping, will transport                                          Wine-Knows to our 1st Douro table wine tasting

The biggest change moving the Douro Valley from a Port-only area to a dual focus of Port, as well as table wines, occurred in the 1990’s after Portugal entered the European Union.  EU funds became available for supporting businesses that wanted to expand, as well as new wine producers who saw the promise of the Port grape region for making table wines.   It wasn’t long before Port wineries started to offer table wines on their shelves, and new winemakers armed with serious credentials from universities flocked to the rugged region with the sole purpose of making great quality table wine.

      Our 1st winery has a Relais & Chateau hotel but Wine-Knows will be staying at the former villa                                 of the renowned Taylor Port family, located directly on the Douro River

Fast forward to 2004 when Robert Parker gave an earth-shaking 95 points to a Douro Valley table wine.  That same year the highly regarded Decanter Magazine (Britain’s version of Wine Spectator), gave a Gold Medal to a Douro table wine.  Then, in 2010 the Wine Spectator listed in their Top Ten Wines in the World a Douro Valley wine in its ninth position.  In less than twenty years, the underdog Douro Valley catapulted itself to the world stage for non-Port wine.

          Wine-Knows' last night in the Douro will be a private dinner with this winemaker

Wine-Knows will be spending two nights in the Douro Valley this autumn and will be visiting two super-star wineries.  Both properties produce some of the Douro’s highest scoring Port, as well as table wines.   Wine-Knows are being hosted for a private dinner at one of these wineries, and a full line-up of their most prestigious wines will be served.

 

As they say in Portugal, bom apetite!

How is Port Different?

 

The Douro Valley's stone terraced vineyards are now a United Nations World Heritage Site (UNESCO)

Port is made in a completely different manner than other wines.  To understand the difference it’s important to understand the wine’s historical origin.  Port wine originated in the Douro Valley which lies in Portugal’s northeast corner near the Spanish border.  The Romans, who invaded Portugal before the birth of Christ, brought with them a depth of wine-making knowledge.   They pain-stakingingly constructed stone terraces which allowed vineyards to be built and worked on the Douro Valley's inhospitably steep hillsides.  

            This 17th century map shows the many countries to where Port was shipped from Porto

Port wine received its name from the city in Portugal from which it was first shipped, Porto. Barrels of wine were transported by small boats from the wineries of the Douro Valley down river to Porto.  Located where the mouth of the Douro River meets the Atlantic Ocean, Porto played an important role in exporting Port to the remainder of Europe and the world.  This leads to Port’s biggest difference from other wine.  Let me explain.

                  Port wine was taken from Douro Valley downstream to Porto on the Douro River

Port is a “fortified” wine which means that alcohol (e.g. a spirit such as brandy) has been added.   In learning about Port, it’s important to understand why this alcohol was originally added.   During the 17th century,  England (a country of French wine lovers), had levied a huge tax on French wines.  It didn’t take long for British wine importers to look for alternate sources.  Voila!  The first wines shipped by boat from Porto arrived in England spoiled.  Someone had the genius idea of adding Brandy to the wine to preserve it during its long maritime journey.  The Brits loved this new high-octane edition of Portuguese red wine and Port was born.  The rest is history.

Today, alcohol is added to Port half-way during the fermentation of grapes in the Douro Valley.  The alcohol actually stops fermentation.  During fermentation sugar is converted into alcohol.   Stopping fermentation midway means there is still sugar remaining in the wine.  This is why Port is sweeter (100 grams per liter of sugar) than regular wine (dry wine has <1 gram per liter).  Since a brandy type alcohol is added, Port is also higher in alcohol (20%) than table wine (12-14%).

                     Port can be a mixture of different grapes as well as wine from different years

The second significant difference is that Port is a blended wine.  While other wines are often blends of different grape varieties, Port is not only a mixture of many diverse grapes from many different vineyards, but also is a blending of several different vintages of the same wine.

 

                      Wine-Knows will taste a lineup of several Ports in Porto & the Douro Valley

Thirdly, Port is also unique in that it is made in several styles.  These different types of Port are based on the quality of the grapes, as well as how long it has been aged.  Here are some examples of the most well-known styles:

• Ruby is the least expensive and less complex Port.  It is aged for only 3 years in the bottle.  Ruby is often served chilled as an aperitif.

• Tawny is named for its amber color.   This Port, aged in barrels for at least 3 years, offers more complexity.  Tawny can also be served as an aperitif, or offered at the end of the meal.

• Vintage is only 2% of Port's production.  It is made in the best years by only the top estates.  Bottle-aged often for decades, it is known for having explosive aromas and rich, concentrated flavors.  Vintage Port's classical pairing is with a blue cheese.

 

Wine-Knows will be visiting Porto this September and will be tasting Port at two of Portugal’s most famous wineries.   But, our Port education won’t end there as we will travel up river to the Douro Valley for two nights.  During our stay we'll visit another two wineries and actually see the dramatic steep vineyards that were originally carved out by the Romans nearly 2,000 years ago.  The Douro's vineyards are so special that they have been declared a World Heritage Site by the United Nations (UNESCO).