Port wine

Port wine (also porto wine) is sweet, fortified wine from the Douro Valley in the northern part of Portugal; it takes its name from the city of Porto, the centre of port export and trading. Port has been made in Portugal since the mid 15th century. Port became very popular in England after the Methuen Treaty of 1703, when merchants were permitted to import it at a low duty, while war with France deprived English wine drinkers of French wine. The continued English involvement in the port trade can be seen in the names of many port shippers: Croft, Fonseca, Taylor, Dow, Graham, Symington. Similar wines, often also called "Port", are now made in several other countries, notably Australia and United States. In some nations, including Canada, after a phase-in period, and the countries of the European Union, only the product from Portugal may be labeled as "port."

Related Topics:
Fortified wine - Douro Valley - Portugal - Porto - Export - 15th century - England - Methuen Treaty - 1703 - France - Wine - Australia - United States - Canada - European Union

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Port wine is typically thicker, richer, sweeter, and possesses a higher alcohol content than most other wines. This is caused by the addition of distilled grape spirits to halt fermentation before all the sugar is converted to alcohol. It is commonly served after meals as a dessert wine, or with cheese, except in France where is served as an apéritif. It has an alcohol by volume content of roughly 20%.

Related Topics:
Alcohol - Dessert wine - Cheese - France - Apéritif - Alcohol by volume

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