Vinho do Porto, Porto
Fortified wine is most commonly associated with Portugal.
The name comes from the harbour Porto this harbour is located
in the City of Oporto . Some say Port was named after the city.
The original wine region from which Port first came is called Douro.
Today port wine is made in numerous countries; Canada is building a
reputation for fine Ports.
Port is a sweet red wine with about 20% alcohol (as opposed
to table wine which is usually about 13%) and rather low acidity and
tannin. Ideally a good port should have a rich spicy flavor and in spite
of its 20% alcohol, taste very smooth. Port is created in a unique
way that captures the fruit and flavor of the ripe grapes in wines that
possess extraordinary longevity. During fermentation, prior to reaching
the point where all of the natural grape sugars have been converted
into alcohol, high-proof brandy is added to the vats to stop the fermentation.
This leaves a wine with great depth of color and a high natural sweetness.
Port is usually divided into two categories casked aged and bottled aged. Port
can also be classified by other factors such as whether red or white grapes
Tawny Ports are wines made from red grapes that are aged in wooden barrels, exposing them to gradual oxidation and evaporation. As a result, they gradually mellow to a golden-brown colour. The exposure to wood imparts "nutty" flavours to the wine, which is blended to match the house style.
Tawny Ports are sweet or medium dry and typically drunk as a dessert wine. A Tawny Port from a single vintage is called Colheitas. Instead of an indication of age (10, 20...) the actual vintage year is mentioned.
Bottle-aged ports receive limited maturation in cask,
cement, or stainless steel before bottling. They are intended to mature
in the bottle, usually after you buy them. The less expensive bottle-aged
ports—Ruby, Reserve, and Late Bottled Vintage (LBV) are intended for
consumption soon after purchase. True quality vintage port, on the other
hand, is bottled without fining or filtration and will need decades
to properly mature. These are among the world's longest-lived wines
and will always require decanting.
Ruby port is the cheapest and most extensively produced type of port. After
fermentation it is stored in tanks made of concrete or stainless
steel to prevent oxidative aging, and preserve its rich claret color. The
wine is usually blended to match the style of the brand to which it is to be
sold. The wine is fined and cold filtered before bottling, and does not generally
improve with age.
are wines which age briefly in wood and then spend years maturing patiently in the bottle.
Vintage port is made entirely from the grapes of a declared vintage year. The grapes may come from different vinyards.
Single Quinta Vintage Ports are wines that originate from a single estate
There are more than 80 different grapes allowed to be used in the production
Officially, real port wine comes only from Portugal,
very much the same way that true Champagne comes from the Champagne
region of France . In time wine growing regions outside of Douro
cannot name their fortified wines port. That is why Sumac Ridge
is called Pipe and Stoney Ridge is called Forte
Sherry is a fortified wine made from white grapes that are grown near the town of Jerez de la Frontera in Andalusia, Spain. Sherry
is produced in a variety of dry styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and Fino , to darker and heavier versions that have been allowed to oxidise as they age in barrel, such as Amontillado and Oloroso . Sweet dessert wines are also made, from Pedro Ximenez or Moscatel grapes, and are sometimes blended with Palomino-based Sherries.
Due to the existing Wine and Spirits agreement between Canada and the European Union (CEWSA June 1 2004), starting Dec 31 st 2013 the term (wine name) “Sherry” cannot be used for fortified wines made in Canada any longer.
As such, the Canadian Wine Industry formally adopted the term “Apera” to replace the term “Sherry”. This term is already used in Australian Wine Industry for a similar reason.
In order to raise awareness both terms Sherry and Apera were used on the label for an approximate one year transition period.”
Apera describes a style of fortified wine which ranges from a dry to a
very sweet style.
Apera is a wine fortified through the addition of brandy, fruit spirit or
alcohol derived from the alcoholic fermentation of a food source
distilled to not less than 94 per cent alcohol by volume.
Most Apera styles are initially dry, with any sweetness being added
later. Apera is produced in a variety of styles, ranging from dry
versions that are pale amber in colour to sweeter sometimes dark
Canadian producers, under CEWSA Article 12(1), will cease using geographic indications (GIs) Chablis,
Champagne, Port, Porto and Sherry effective December 31, 2013.