The ideal drink to have after dinner is port. It originates from the stunning Douro Valley in northern Portugal, where vines are raised on terraces that line the valley's sides. Work in the vineyard must be done by hand due to the stony steps and steep valley sides.
A quinta is a vineyard or estate in this country. Black grape types are frequently combined, with Touriga Nacional being acknowledged as a key variety. Some sites feature 'field blends', where each vineyard has a variety of various varietals because of the lengthy history of the property.
Grapes were traditionally trampled on foot in enormous lagares. While some ports still operate in this manner, mechanisation has become the norm.
The wine is transported to the coastal town of Vila Nova de Gaia in the spring following harvesting, where it is allowed to develop in lodges.
Tawny port is aged for many years in oak barrels, while ruby port is primarily matured in bottles. The greatest vintage and crusted ruby ports can mature for many years and should be decanted before serving.
Tawny ports are best served with a cheeseboard because they are aged in cask for 10 or 20 years.
A lemon slice can be added to white port, made from white grapes, when it is served over ice. It is customary in Portugal to include a sprig of mint, and to enjoy as an aperitif
Off-dry rather than sweet, this is a fruity, floral white port with flavours of nectarine and green fig and a fine, refreshing spray of citrus on the finish
