Port

Port wine is a Portuguese fortified wine produced with distilled grape spirits exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, although it also comes in dry, semi-dry, and white varieties.
Port is produced from grapes grown and processed in the demarcated Douro region. The wine produced is then fortified by the addition of a neutral grape spirit known as aguardente to stop the fermentation, leaving residual sugar in the wine. The wine is then stored and aged, often in barrels stored in the celar, before being bottled.
The wine received its name, "port", in the latter half of the 17th century from the seaport city of Porto at the mouth of the Douro River, where much of the product was brought to market or for export to other countries in Europe. The Douro valley where port wine is produced was defined and established as a protected region, and the name Douro thus an official appellation, in 1756, making it the third oldest, after Chianti (1716) and Tokaj (1730).

Over a hundred varieties of grapes (castas) are allowed for port production, although only five (Tinta Barroca, Tinto Cão, Tinta Roriz, Touriga Francesa, and Touriga Nacional are widely cultivated and used.
White ports are produced the same way as red ports, except that they use white grapes – Donzelinho Branco, Esgana-Cão, Folgasão, Gouveio, Malvasia Fina, Rabigato and Viosinho. While a few shippers have experimented with Ports produced from a single variety of grapes, all Ports commercially available are from a blend of different grapes.

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