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Fortified by the Douro: The Story of Port Wine
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Step into the steep, sunlit terraces of Portugal’s Douro Valley and explore how landscape, law, chemistry, and culture shaped one of the world’s most distinctive wines.
In this episode of The Wine Lab, host Dr. Andreea Botezatu traces the story of Port from the Douro’s historic demarcation in 1756 to the precise moment fermentation is stopped with grape spirit.
Follow the evolution of styles, from ruby’s vibrant fruit to the layered depth of long-aged tawnies, and learn how traditional lagares, the Benefício vineyard-grading system, and regulated aging all influence flavor and structure.
Along the way, Port’s presence in literature, art, and history comes into focus, along with thoughtful food pairings that highlight each style’s personality. A deep, engaging journey through a wine shaped by place, technique, and time.
GLOSSARY
Aguardente
A grape-derived spirit at 77% alcohol used to halt fermentation and fortify Port wine.
Anthocyanins
Pigments in grape skins responsible for red color; highly soluble in the ethanol-rich environment of Port.
Benefício System
The Douro’s vineyard classification system (A–F) that determines how much Port each vineyard is permitted to produce, based on quality factors.
Demarcated Region (DOP Porto)
The legally defined area in northern Portugal where Port must be produced to bear the name.
Foot Treading (Lagares)
Traditional method of crushing grapes with human feet in shallow granite tanks, maximizing extraction while avoiding seed bitterness.
Fortification
The process of adding grape spirit during fermentation to stop yeast activity and preserve natural grape sugar.
IVDP (Instituto dos Vinhos do Douro e do Porto)
Regulatory body responsible for overseeing Port production, vineyard classification, and quality certification.
Oxidative Aging
Aging process, typical of Tawny Ports, where controlled oxygen exposure develops caramel, nut, and dried fruit notes.
Reductive Aging
Aging in environments with minimal oxygen exposure, typical of Ruby and Vintage Ports, preserving fresh fruit and color.
Sotolon
An aroma compound associated with oxidative aging; contributes nutty, maple-like, or warm spice notes in Tawny Port.
Vintage Declaration
Decision by Port houses to declare a year as suitable for Vintage Port, done only in exceptional harvests.
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