Port Should Be Part of Your Next Meal

Hailing from Porto, the second-largest city in Portugal behind Lisbon, port wines have a long international history stemming largely from British traders that discovered local wines, when fortified by adding brandy to the casks, would arrive in Britain with a smooth, sweet taste highly preferred by the local market.

Adding spirits to the wine during fermentation stops this process, resulting in a higher sugar content and a sweeter taste. To this day, the largest port producing companies have retained the names of their British and Irish founders, such as Warres, Cockburns, Sandeman, Graham and Osbourne.

Commonly drunk in Europe before dinner as an aperitif, port wines are most often drunk in Britain and the United States as an after-dinner drink. The range of styles available raise the possibility of serving port wines with meals, provided you pair the foods thoughtfully. On a recent trip to Porto, an idyllic riverside sidewalk cafe served me a vintage tawny-style port aged in wooden barrels for 20 years. The port was paired with a spicy sausage flambéed tableside in brandy, and the semi-dry wine complemented the spices and heat of the sausage perfectly.

Color is often the best determination of the style of port, with shades ranging from green and white, corresponding to traditional Portuguese Vinho Verde and Vinho Branco styles, to a deep red color. The most common and affordable style, Ruby, has an approachable sweetness, and the more complex and aged Tawny ports pair easily with dark chocolates and rich Iberian cheeses. Most newcomers to port wines will be more comfortable with the Ruby and Tawny styles to start, progressing to more complex styles and flavors as their palates develop.