Porto 3: Port in a storm

[April 7, Porto]

The name of the fortified wine port comes from Porto. The process of making port was discovered somewhat accidentally, by the need to add brandy in order to stabilize wine for shipping long distance. The British found that the necessity was in fact a virtue and have loved port ever since. British names (Taylor, Croft, etc) still dominate the industry.

 

The young wine is brought down the river, fortified, and allowed to age (for very long times) in casks stored in "port lodges" across the river from Porto. As one might go on a tasting tour in Napa Valley, so one is invited to tour any of the eighteen port lodges. We chose Croft, a venerable name associated with fine ports. (Sandeman has a larger operation, but may be considered the Budweiser of port.)

On a rainy afternoon we entered a warmly appointed hospitality area and wandered among huge casks.

While waiting for a tour, we were given a taste of the featured spirit. Today, a young white port.

This 1927 vintage was also on display, but the tap was securely sealed and in constant view of the lodge staff.

  Then we were taken back into vast man-made caverns carved into the hillside, filled with rank on rank of oak casks, where the ports are allowed to lie for years, or decades.

And we finished up with a parting sample of a ruby port. But, "there ain't no such thing as a free lunch" or a free glass of port: we walked away a few euros lighter and heavier by a bottle of the product.