Didn’t you hear? Port is cool again

Port is part of the fortified wine family, which also includes Frasier’s favourite tipple, sherry, plus others like muscat, madeira and vermouth. The word ‘fortified’ really just means the wine has had a spirit like brandy added to it during production, traditionally as a way to stop fermentation and preserve the wine. That added spirit also gives the finished wine a higher alcohol content than your usual table wine – often sitting up around 20% ABV.

All those different fortified wines we mentioned have their own specific grapes, production methods and regional specifications. We could get completely lost in all the details so let’s get through the port facts quicksmart:

• Where it’s made: If it’s called ‘port’, it has to be from Portugal – the Douro Valley, specifically. It’s the same deal as Champagne, which means that you can make it outside Portugal, but can’t call it port. We make plenty here in Australia in places like Barossa and Rutherglen. 
  
  
• What it’s made from: In Portugal, port has to be made from certain grape varieties (like touriga nacional and tinta roriz/tempranillo) but we’re not so fussy in Australia, making our version from grapes like grenache, mourvedre and shiraz. Usually, brandy is added to fortify it. 
  
  
• Types of port: We’ll go into more detail below, but port comes in a few forms, including vintage, tawny, ruby and white. In Australia, we drop the word ‘port’ for legal reasons, but you’ll still see the other descriptors.

• Ruby: Ruby port is typically the most affordable, most approachable kind. They’re lighter in style, aged in concrete or stainless steel, and designed to drink now.
  
  

• White: Most port is made from red grapes but it doesn’t have to be. White port is made from white grapes and ranges from very dry to quite sweet. As we’ll see, white port is a sneaky mixing hit.

The best part about port is that it can be whatever you want it to be. It’s a sweet, dessert-style sipper for the cooler months (we’re generally talking vintage or tawny here), a summer chiller (white or maybe ruby) or a perfect mixer for a huge spectrum of drinks. Let’s cover the two main servings: straight and mixed.

Straight

If you’re drinking a vintage, tawny or ruby port, the usual way to serve it is pretty much the same as a red wine – just find a wine glass and serve at room temperature. You could also use one of those classic port/sherry glasses that are classic op-shop finds, but a big wine glass lets all those rich, nutty aromas shine through.

If you’re drinking white port, you can definitely serve it just the same as the other types above (that is, room temperature in a wine glass), but it’s also great when chilled down in the summer or even served over ice.

Mixed

This is where port gets cool. Honestly, if you’re not mixing port, you’re missing out because there are so many ways to go. 

The biggest mixed port drink is called the porto tonico – a white port and tonic. White ports are usually fruity, floral and a little sweet, which makes them a perfect counterpoint to the bittersweet flavour of tonic. To make it, go for a 1:2 ratio of port to tonic – so 100ml of port to 200ml of tonic, for example – and plenty of ice. 

Port cocktails include the spooky Side Eye, which mixes a classic dark port like tawny with vodka, curacao, pineapple juice, lime and passion fruit. 

Otherwise, feel free to sub your favourite port into anything you think might work. Use a little port to add sweetness to sangria, sub gin for white port in a Negroni, make a hot mulled port or use a rich, dark port anywhere that calls for a heavy rum. Go wild – port is welcome just about anywhere.

Traditionally, port is served as a digestif, which means you have a little glass after a meal to help with digestion. This is a fabulous option, of course (and especially good with something a little sweeter and richer – like a vintage or older tawny) but definitely don’t miss out on port and food pairings.

Classic port and food pairings are sweeter ports with cheese (try it with anything creamy or salty and thank us later) and desserts (vanilla ice cream and a nutty, rich port? Heck yeah) or dry ports with little nibbles like nuts and charcuterie. If you’re talking about a porto tonico you could easily serve that with anything from sea salt crisps to barbecued chicken – it’s honestly that versatile.