Port Wine The Port wine is a natural and fortified wine, produced exclusively from grapes from the region demarcated Douro in northern Portugal, about 100 km east of Oporto. Pinhaõ and Régua are the main production centers, but some of the best vineyards are in the area further east. Although produced with grapes from the Douro and stored in the cellars of Vila Nova de Gaia, this beverage has come to be known as "Port Wine" from the second half of the seventeenth century to be exported to the world from this city.
The "discovery" of the Port wine is controversial. One of the versions, championed by producers of English nationality, says that the original date of the seventeenth century, when British merchants added brandy to wines of the Douro region to prevent it sour. But the process that characterized the acquisition of this precious nectar was already well known before the start of the trades with the English. Once in the Age of Discovery the wine was stored in this way to keep a maximum of time during the trips. The fundamental difference lies in the area of production and the varieties used today . The company Croft was the first to export wine from Oporto, followed by other English and Scottish companies.
What makes the Port wine different from other wines, in addition to the unique climate, is that the fermentation of wine is not complete, and stopped at an early stage (two or three days after the beginning), through the addition of a spirit vinous neutral (about 77th of alcohol). So the Port wine is a naturally sweet wine (given that the natural grape sugar was,nt completely transformed into alcohol) and stronger than the other wines (between 18 and 22 of alcohol).