Port is Portugal's great fortified wine, made high on the terraced slopes of the Douro Valley. What sets it apart is the method: grape spirit is added partway through fermentation, which stops the yeast and locks in the natural sweetness of the fruit. That single step produces both fresh, berryish young wines and deep, mahogany-coloured bottles aged for decades in cask.
Ruby, Tawny, Vintage and LBV Port styles explained
Ruby and Ruby Reserve are the fruit-forward wines, aged briefly in bulk and bottled young to keep their fiery blackberry character. Tawny takes the opposite path, ageing slowly in small casks until the colour fades to amber and flavours of caramel, dried fig and walnut come through; the 10, 20, 30 and 40 Year bottlings mark roughly how long they spent in wood, while a Colheita is a tawny from a single harvest. Vintage Port is the pinnacle, made only in declared years and built to age for decades in bottle. Late Bottled Vintage (LBV) gives you much of that depth for a fraction of the price. These are the stars of our fortified wine range.
Douro grapes, White and Rosé Port, and how to serve it
Nearly all Port is a blend of native Portuguese grapes, led by Touriga Nacional with its violet scent and firm backbone, alongside Touriga Franca and Tinta Roriz, grown on the steep schist terraces of the Douro. Beyond the reds there is White Port, which comes dry or sweet and is lovely over ice with tonic and mint, plus the newer, easygoing Rosé. Serve Ruby and LBV at cool room temperature, chill Tawny and White a little, and decant Vintage or unfiltered LBV after standing the bottle upright so the sediment settles. Sweeter styles sit happily in our wider dessert wine selection.
Port FAQ
What food pairs with Port?
The classics are blue cheese, dark chocolate and nuts. A rich Vintage or Ruby loves Stilton, while aged Tawny is superb with caramel and almond puddings, crème brûlée or a handful of walnuts.
How long does an open bottle of Port last?
Tawny and Ruby hold their character for a few weeks once opened, since they are already used to air. Vintage Port is more fragile and is best finished within a day or two.
What is the difference between LBV and Vintage Port?
Both come from a single year, but Vintage is bottled young and matured in your cellar, while LBV spends four to six years in cask first, so it is ready to drink on release and costs far less.