Fortified wines from the upper Douro valley of north-east Portugal. Mostly aged in wood and bottled when ready for drinking; vintage port is aged in wood for 2 years, then in the bottle for at least 10; late bottled vintage is aged less than 6 years. Crusted port is blended from quality vintages bottled young, and develops a sediment (crust) in the bottle. Ruby port is young; old tawny is aged for 10 or more years; fine old tawny is a blend of young and old wines. Tawny port is aged in wood, vintage in the bottle. White port is made from white grapes; generally served chilled as an apéritif. Around 16% alcohol by volume, 12% sugars; 160 kcal (670 kJ)/100 mL.
Subjects: Medicine and Health — Cookery, Food, and Drink.