What is a Vintage Port?

Vintage Port is the top of the Rubi-style Port category, whose ageing takes place in a bottle for 10 to 50 years after ageing in a cask for a maximum of two and a half years.

Like all Port Wines, it is produced in the Demarcated Douro Region and belongs to the category of fortified wines characterised by the addition of grape spirit to stop fermentation. Its alcohol content is high, between 19% and 22% by volume.

It is a blend of exceptional quality from a single harvest considered by many as the jewel in the crown of Port wines. When a winemaker believes he has a Porto wine blend that is susceptible to being declared a Vintage, he submits it to the Instituto dos Vinhos do Douro e do Porto (IVDP) for appreciation. Four representative bottles of the batch must be delivered to IVDP during the third week of January to June of the second year after the year of harvest. If it has the organoleptic characteristics of exceptional quality, red and full-bodied, refined aroma and flavour, then it is approved as a Vintage.

The last bottling of a Vintage Port takes place until 30th July of the third year after the harvest. It is released for sale from the 1st May of the second year after the respective harvest. The bottling process should preferably use dark glass bottles and cork stoppers.

There are many more technical specifications to comply with, which are well regulated: analytical and organoleptic characteristics, oenological and viticultural practices, geographical delimitation, authorised grape varieties, labelling and other requirements.

A year is named Vintage when the principal houses declare Vintage Port, but, in reality, only wine can be declared Vintage.

A year is named Vintage when the principal houses declare Vintage Port, but, in reality, only wine can be declared Vintage.

The older it is, the more complex and more appreciated it is. It can be drunk young, but the ageing of these powerful and luxurious wines is how they reach their zenith. When the Vintage is young, they have an intense ruby colour and exuberant, lively fruit. With ageing, develop a garnet colour and acquire complex and sublime aromas. Ageing softens the tannins, mellows the fruit aromas and develops notes of chocolate, cigar box, coffee, caramel, chocolate, cocoa and spices such as pepper and cinnamon, among others.

A Single Quinta Vintage is another Vintage category that houses declare when the grapes come from a single property. They are generally smoother and have less complexity than a traditional Vintage Port, so they are also less expensive.

A Vintage Port requires decanting as it spends about two years in the cask and is bottled unfiltered creating sediments.

Before the decanting, stand the bottle upright for several hours so that the sediment accumulates at the bottom. When decanting, move the bottle carefully, remove the seal and carefully clean the neck. A blade corkscrew is ideal for old wines, but if you don't have one insert the corkscrew carefully and pull gently so as not to break the cork. Slowly pour the wine into the decanter and stop if you notice sediment near the neck of the bottle. There is a funnel with a thin metal mesh for decanting Port Wine, but a regular funnel lined with a muslin cloth will do the job. Use it to make sure that no sediment gets through.

When you open an old Vintage, you may feel an unpleasant aroma. Don't worry! It is usual for a wine that has been a long time closed in a bottle to have a slight reduction smell (rubber or sulphur smell). After decanting, let it air for about 20 or 30 minutes for these odours to fade.

The longevity of a Vintage Port is extraordinary. It can last for decades, but once opened will gradually lose its original sensorial characteristics. After opening can last between 1 and 2 days, but ideally should be consumed on the same day. Serve between 16º and 18ºC.

The classic pairing for a Vintage Port is with Stilton Cheese and walnuts. The sweetness of this wine is perfect to match this intense salty cheese. On the other hand, the pleasant bitterness characteristic of nuts gives an extra dimension to the rich and intense flavour of a Vintage Port. Dried fruits like apricots, figs and dates also harmonise and, you can replace the Stilton by other blue cheeses like Roquefort, Gorgonzola, Cashel Blue, Bleu d'Auvergne and Fourme d'Ambert. Dark chocolate desserts are the other good option to accompany this iconic wine.

And if you're drinking an Old Vintage which is complex, elegant and full of layers, taste it on its own so that there are no distractions.