Green in summer, fire in autumn, the vineyards of the Douro Valley in Portugal color a unique landscape recognized by UNESCO. An indelible stamp. It is the oldest demarcated wine region in the world, where grapes grow on terraces protected by the mountains and caressed by the sun. The history of vine cultivation in the Portuguese country began two thousand years ago: Strabo, the great geographer of ancient Greece, wrote that the inhabitants of the northwest of the Iberian Peninsula already drank wine in those times.
However, the worldwide fame of Port wine came many centuries later, turning this drink of the gods into a crucial export product.
In 1667, Jean-Baptiste Colbert, Louis XIV’s prime minister, restricted imports of English goods, and in response, Charles II of England banned the purchase of French wines. As the English public was not convinced by light and astringent drinks, British merchants turned to Portugal, a land of robust wines that, as it was later learned, lost quality if they had to be transported to distant destinations.
The British did not give up just like that and began to experiment: they added brandy and sugar during the wine fermentation process… Eureka! After multiple failed attempts, the ideal recipe for Portuguese wine was born, taking its name from the city from which it was exported: Porto.
Just as a sparkling wine cannot be called Champagne unless it comes from the Champagne region of France, only wines produced in the Douro Valley can be labeled as port. Traditionally ports were transported in special boats called rabelos to Vila Nova de Gaia, on the shore in front of the city, where they had to age in large wooden barrels known as balseiros. Until 1986 it was a mandatory measure and, although now all the large manufacturers have moved production to the Douro Valley, the wineries of Vila Nova de Gaia are still active and welcome tourists with tastings and visits in their warehouses that smell of wood, smoke and history. Among the most famous, Sandeman, Taylor’s, Croft Port, Fonseca, Cockburn’s, Cálem, Kopke…
Ports are classified into different styles: according to their sweetness, alcoholic strength, type of aging or grapes used in their production. The simplest thing is to classify them into four large groups: whites, rosés, Ruby-style reds (fruity and full-bodied) and Tawny-style reds (with less body and dominated by notes of nuts). It was not until 1756 that an influential politician of the time, the Marquis of Pombal, developed a complete classification and established state control over its trade, a measure that gave rise to what we know today as the appellation of origin.
Following the aromas of wine in Port, the visitor will find the WOW space (acronym for World of Wine) that was formerly the cellars of the Taylor’s family, one of the oldest port wine producing houses, founded in 1692. After the restoration of In recent years, it has become a cultural neighborhood that houses museums, restaurants, cafes, shops and even a chocolate factory. Additionally, there is a wine school designed from scratch for lovers, connaisseurs and professionals. With three training classrooms, tasting rooms and kitchen, WOW offers workshops to learn everything about port: its history and international context, how to differentiate and choose the wine, how to pair it with dishes and appetizers. And, of course, there is no lack of a tasting with all the varieties.
The most gourmets can enjoy a cruise along the Duero River to the Duero Valley, a world heritage site, where vineyards and mountains mix to create an unforgettable landscape. There are the most famous estates in the wine country, such as Quinta da Roêda, owned by the Croft company – created in 1588 and considered the oldest active Port wine producer – which offers guided tours of its cellars and vineyards, personalized picnics and walks with wine tastings. A little paradise.
Tastings are a perfect option to find out your favorite port: inhale its aromas, let it tickle your palate, enjoy it in your mouth, feel its burning flavor in your throat that lingers for a few more minutes and eventually disappears… but that is not forgotten.
