Port
/pɔːrt/
Port is a Portuguese fortified wine from the Douro Valley, traditionally aged and shipped via Vila Nova de Gaia, in which fermentation is stopped by adding grape spirit to preserve natural sweetness and raise alcohol (typically 19–22% ABV). In professional and legal usage, the term “Port” is protected and reserved for wines made under the DOC Porto regulations, while similar wines from elsewhere are described as Port‑style rather than simply “Port.”
Examples
- We ordered a glass of 20‑Year‑Old Tawny Port to pair with our nut tart and blue cheese course.
- This producer makes a Port‑style fortified red, but it can’t be labeled “Port” because it’s not from Portugal’s Douro Valley.
- The sommelier suggested a Vintage Port for long‑term cellaring and a Late Bottled Vintage (LBV) Port for drinking now.
Etymology
“Port” is an anglicized shortening of “Port wine” or “Oporto wine,” meaning wine shipped from the Portuguese city of Porto. The city name itself traces back to the Latin “Portus Cale,” where “portus” means “harbor” or “port,” a root that ultimately gave rise to both “Porto” and the country name “Portugal.” The term became established in English from the 17th century onward through the British trade in Douro wines, and is now a legally protected geographical indication reserved for wines from the Douro/Porto region.