The origin of port wine, named after the city of Porto, was the result of a wonderful accident. While England and France were at war throughout the 17th and 18th centuries, the British boycotted trade with the French, bringing the importation of wine from Bordeaux to a halt. England searched for a new destination to source its beloved drink and eventually discovered the Douro Valley in northern Portugal. It’s easy to see why the British fell in love with the superabundant Douro River. Framed by bright crystal waters, the hills teem with flavourful olives, almonds and grapes, while the micro climate produces fruitful soil ideal for delicious varietals.

The Portuguese wine would inevitably travel from the Iberian Peninsula to England, but the long journey often resulted in spoiled shipments. Vintners began to cleverly preserve the wine by fortifying it with aguardente (grape spirit) or brandy, which naturally added residual sugar, increased the alcohol percentage and gave an overall rich and earthy taste to the wine. The British adored the flavour of this new spirit, and the production of port flourished over the decades thanks to extensive collaboration between both the British and Portuguese governments.

As the demand for port continued to rise in the 18th century, the Marquis of Pombal, Portugal’s Prime Minister, stepped in to demarcate the region. Pombal classified the port vineyards in 1757, a century before this occurred in Bordeaux, and was a visionary in lieu of the appellation d’origine contrôlée (AOC), which classifies the origin, quality and style of a wine.

Port comes in an array of nuanced varieties including ruby, tawny and vintage, and today port wines are only fortified with brandy in order to stop the fermentation process and achieve a full-bodied flavour. Batches are aged in both bottles and wooden barrels, then often stored in caves where tastings are held. Traditionally enjoyed as an aperitif or paired with dessert, port wine has endured and enraptured throughout the centuries, making it a truly historic drink.

Four exceptional places to experience port wine: Tastes through the generations

Port with a view

In conjunction with the luxurious Yeatman Hotel, Taylor’s Port Cellar is a historic venue to taste an array of varietals. Now in its fourth century of production, Taylor’s has a long and rich history in the region. As one of the oldest founding port companies, Taylor’s prides itself on LBV (late bottled vintage) port and tawny tastings. Tour the Vila Nova de Gaia lodge and sample varietals such as Chip Dry - Extra Dry White and 10 Year Old Tawny. A premium tasting tour is available upon request, where guests can enjoy a leisurely glass of 1855 Vintage Port before relaxing by the garden and soaking in the views of historic Porto.

Historic cellars

Like Porto, a city dubbed a UNESCO World Heritage site, The House of Sandeman is historic to say the least. Used for more than two centuries, this family-owned business has been producing port wine and sherry with the iconic Sandeman Don as its moniker. Positioned next to the idyllic Douro River in Vila Nova de Gaia, an “Old Tawnies” tasting tour is ideal for delighting in Sandeman’s specialty blends. A comprehensive offering of 10-, 20-, 30- and 40-year-old tawny port wines will take visitors through a century of refined flavours. If you’re looking for a VIP, customised trip through the cellar, Sandeman is happy to tailor your tour with only the most luxurious aspects.

Port and art

Founded in 1880, Ramos Pinto was driven by a desire to produce quality port wine. His dedication to producing only wines from the grapes of his estate have led to the ownership of the Bon Ares, Urtiga, and Ervamoira estates, where vintification occurs specifically at Quinta Bom Retiro. A brand recognisable for its classic art deco advertising poster campaign, this truly is a vintage house. With a sizeable art collection, Casa Ramos Pinto’s museum area is available to visit while sampling Reserva Especial Porto wine produced with techniques from the 18th century. Open all year, Ramos Pintos challenges guests to come and taste their “divine nectar”. With a craft so conscientious and steeped in culture, their cellars provide nothing less than a profoundly authentic taste of port wine.