Fortified Wines

Port Wine

Port wine (also known as Vinho do Porto, Porto, and usually simply port) is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine though 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 in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content.

Port wine vines need to grow in schist rich soil and require a specific micro-climate. It is produced through a unique vinification method. The red varietals are the most common. The wine is produced in the beautiful landscape of the Douro Valley in Alto Douro region, a region that is classified as World Heritage by UNESCO. The wine is exported from the city of Porto, thus acquiring the name Porto (or "Port" in English-speaking countries). There are several varieties of Port wine: Ruby, White, Tawny, Late Bottled Vintage (L.B.V.), Vintage and Colheita.

Moscatel is made of the Muscat variety of grapes, that grown all around the World. In Portugal, this type of grapes origins the famous “Moscatel”, a sweet floral wine served typically with the desert, as the Port Wine. It’s, thus, a liqueur wine that can me made in two different regions - in Setúbal Peninsula and in the Douro Valey. The Douro Valley Moscatel is made mainly from the "Galego" (white) grape variety.

 

Madeira Wine

Madeira is a fortified wine available in a range of dry to sweet styles. It gets its name from the island of Madeira, a small, beautiful jewel in the middle of the Atlantic Ocean. Madeira’s unique taste comes from repeatedly heating the wine. The heating creates a wine with fascinating flavors of roasted nuts, stewed fruit, caramel and toffee, producing probably the most age worthy wines in the world.

Dry styles of Madeira (such as Sercial and Verdelho) are served chilled with starter courses, and sweeter styles (like Alvada and Malmsey) are served as after-dinner sippers like a fine Cognac.