WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

Description: Port wine. This is a fortified wine produced in the northerly part of the Douro Valley, east of Oporto, and classified by both vintage and blend. Wines produced in exceptionally good years are kept aside to become 'vintage' ports. These wines are bottled at least two years after harvesting and then may be stored for anything up to 20 years. 'Bl;ended' ports, are made in the same way as sherries, mixtures of previous years' ports being added to the present year's to make a standardised result with a guaranteed quality. These are kept in barrels for a minimum of five years and include 'ruby' ports, which are full-boded and deep in colour, and 'tawny' ports which are lighter and amber in colour. Also available are 'white' ports, which are sweet and aromatic and may be drunk, like fino sherry, as an apéritif.