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PORT FAQ's

WHAT IS PORT?

Port is a fortified wine made exclusively in the Douro Valley, the oldest demarcated wine region in the world. Brandy is added to wine halfway through fermentation to stop the process resulting in a sweet, full-bodied wine.

HOW EXACTLY IS PORT MADE?

Port is made from grapes indigenous to the Douro valley, namely a combination of: Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Barroca and Tinta Roriz amongst others.

When the ‘Vindima’, or Harvest, arrives they are hand picked and transported to the winery to be carefully sorted, ensuring only the best quality fruit is used. The grapes are slightly macerated before being transferred into the traditional granite ‘lagares’ where the fruit is then foot trodden on three consecutive nights. The traditional method of foot treading is still used as it is the best method of delicately extracting colour from the skins.

This treading process is broken up into two halves: the ‘corte’ and a more relaxed period. The ‘corte’ aims to ensure maximum extraction from the grapes and requires attention. The treading that ensues is far more relaxed with music and dancing and is often seen as a celebration of the harvest.

The grapes are fermented until ‘aguardente’ (brandy) is added in order to halt the fermentation process, rather than letting it ferment dry, as is the case with table wines. We take great care to ensure we choose to match the right ‘aguardente’ to our port as it impacts the ageing process significantly. The resulting port is naturally sweet with an average alcohol content of 20%ABV.

Depending on its character and ageing potential the wine is then transferred into wooden barrels of differing sizes. Smaller 550l ‘pipes’ are used for ageing tawnies, whereas larger ‘tonels’ are used for Vintage styles. The wines are then aged depending on the style.

WHAT IS THE DIFFERENCE BETWEEN A TAWNY AND A RUBY/VINTAGE?

Named after the ‘tawny’ colour imparted through the ageing process, tawny ports are more oxidative in character than ruby ports as they are aged in smaller 550l oak ‘pipes’. Stylistically, they tend to be aged in cask far longer than ruby ports – La Rosa has a Tawny, as well as 10, 20, and 30 Year Old Tawnies. Similarly, Colheitas are aged vintage tawnies that come from a single year. Blended to show the same characteristics year to year, tawny ports often have light hints of dried fruit, nuts and caramel and develop deeper complexity the longer they spend in cask.

Vintage style port, also referred to as ruby style, are more full-bodied and fruit driven than their tawny counterparts. Depending on style, they are aged in larger ‘tonel’ casks for anywhere from 2-6 years in order to soften tannins whilst preserving fruit flavours. La Rosa’s current range includes: Ruby Reserve, Finest Reserve, LBV, and its crown jewel – Vintage port.

WHY IS LA ROSA DIFFERENT?

Quinta de la Rosa is a Single-Quinta meaning that all the grapes are grown on a single estate. All of our wines are made from category ‘A’ graded grapes – the very best the Douro has to offer. Unlike many of the larger port houses we use these very same 'A' graded grapes in our entry level ports as we are dedicated to making the highest quality wines possible.
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All of our ports tend to be on the drier side and have incredible freshness that comes from a combination of soil minerality as well as fermenting the wine for slightly longer before extremely carefully integrating the brandy. Our signature long, dry finish without cloying sweetness or alcohol burn is the reason that Quinta de la Rosa’s ports have often been described as wine lovers' ports.

WHAT'S THE DIFFERENCE BETWEEN A DECLARED YEAR AND A SINGLE-QUINTA YEAR?

Both Vintage Port and Single-Quinta Port are made in the same way: top-quality wines are aged in ‘tonels’ for around 2 years before bottling, where they are then aged on the lees. Traditionally, Single-Quinta Port is made from the grapes from one single property in the years that large port houses do not declare a Vintage Port. However, as we are a Single-Quinta, we have eschewed convention and do not differentiate between declared and non-declared years. In our eyes our Single-Quinta Vintage amounts to a vintage declaration – we wouldn’t release anything that doesn’t match our exacting standards.

WHAT'S THE DIFFERENCE BETWEEN A VINTAGE PORT AND LATE BOTTLE VINTAGE?

Although they are similar in styles, LBVs and Vintage ports are two distinctly different wines. Only the very best grapes from a single harvest are used in Vintage Ports. Individual ‘lotes’ are then carefully selected before being aged in large ‘tonels’ for around 18 months. The resulting wine is bottled unfiltered as the sediment enables the wine to continue to develop and mature in bottle for decades. As such, you should always decant a Vintage Port to remove the sediment before serving.

LBVs, or Late Bottled Vintages, use extremely high-quality wines from a single year. They are aged in large oak ‘tonels’ for 4-6 years in order soften tannins and make the wine approachable at a younger age. Before bottling, we remove the sediment from the LBVs. As a result of this, and the extended period of wood-ageing, the wines are ready to be drunk immediately without the need for decanting.

HOW LONG CAN IT BE LEFT OPEN FOR?

Thanks to the higher alcohol level found in port they tend to last a little longer after opening than many other wines. Opened port is best stored in a cool place or fridge in a bottle with a cork or, ideally, a vacuvin. As for how long a bottle can be left open it depends greatly on style. In general, ruby and LBV style ports should be enjoyed sooner than tawny style ports as they last longer having undergone partial oxidation.

Aged Vintage Ports, over 15 years or so, should ideally be consumed once opened or within 48 hours. On the other hand, young Vintage Ports can last up to a week.

Late Bottled Vintages tend to about 2 weeks without significant deterioration, though can sometimes last longer.

Our Finest Reserve and Ruby ports tend to be a bit more robust and, if stored correctly, can last for anywhere between 4-6 weeks.

Aged tawny styled ports can be left open for longer than most other styles – we often keep them open for up to 6 weeks.

Older Colheitas are at their best within a few days of opening, whereas younger Colheitas are best within 2 to 3 weeks.

DOES AGEING PORT MAKE IT BETTER?

The rule of thumb here is that if it is an unfiltered port it will get better with age as the natural sediment in the bottle helps the wines develop over time. Our Vintage Port, for example, can be cellared for decades and will improve throughout this period.

However, as most of our ports are filtered before bottling, most are ready to drink and should be opened within a couple of years.

SHOULD PORT BE DECANTED?

Whether ports should be decanted is very similar to that covered in ageing port section. The majority of our ports are filtered and as such do not require decanting as they do not have any sediment.

However, as our Vintage Port is unfiltered, it will require decanting before serving to remove its sediment.

HOW TO STORE PORT?

This is dependent on the type of cork being used. Those with a traditional ‘driven’ cork, should be rested on their side in order to ensure the wine keeps in contact with the entirety of the cork, stopping air from entering the bottle. ports with a stopper corks should be stored upright.

Regardless of the type of cork port should be stored in a cool dark place, ideally between 13 and 15 degrees.

HOW TO DECANT A VINTAGE PORT?

As Vintage Port is such a special treat, they require decanting before serving in order to remove the sediment. This quick step is relatively easy and will go a long way in helping you get the most from your port.

The first step is to let the bottle sit upright for as long as possible to let the sediment collect at the bottom.

Check that you have a clean decanter without any dirt or lingering smell. Should you need to give it a quick rinse please do so with a splash of red wine. Pour the port into the decanter slowly, all the while trying to avoid shaking the bottle and agitating the sediment. When flow of wine no longer runs clear and small bits of sediment appear, stop pouring.

If you are concerned that you can't see all the sediment you can always use a muslin cloth to strain out some of the larger pieces.

HOW SHOULD PORT BE SERVED?

Port is surprisingly versatile and can be served at any point of the meal depending on the style.

White and pink ports are great in cocktails and are firm summertime favourites in the Douro – especially when served with tonic and a sprig of mint or lemon.

We like to serve our aged tawnies lightly chilled as it is fascinating to see them open up in the glass as they warm up. We think they are great when served as an aperitif with a light snack, such as salted almonds. Of course, they are also the perfect accompaniment to cheeses and desserts that are nutty or contain dried fruits.

Our Finest Reserve and LBVs should be served at cellar temperature, or just below room temperature. Vintage Port should also be served at this temperature but please take care to decant the wine to remove all sediment.

Our Vintage style ports are great after dinner accompanying strong cheeses as well as rich puddings. However, our LBVs can also be used to accompany main course as they pair brilliantly with rich meat dishes such as steak.

Of course, all ports are a fantastic treat and can be enjoyed on their own.

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PORT FAQ's

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