Port wine: where it came from

april 15 2011

Though Port Is not produced in the UK, it is regarded historically as a thoroughly British drink. Many of the leading brands were originally British owned and some major producers still are. Surprising for a country that has embraced drinking Port since the 17th century, is that most Brits buy only one bottle a year – at Christmas

Where it Comes From

The wine comes from the spectacular terraced hillsides of the Douro valley in Portugal and takes its name from Oporto which lies at the mouth of the Douro river. The bustling suburb of Vila Nova de Gaia lies opposite Oporto on the steep south bank of the river and is the true home to Port. Gaia is dominated by the Port wine lodges, with over fifty wine companies based in its narrow, twisting streets. Here, the aging and blending of most of the world’s supply of Port wine takes place.

History

No one knows exactly when port, as we know it, appeared. One story is a wine merchant in Liverpool, in 1678, sent his sons to Portugal to find a wine source. In the Douro Valley they came on a monastery in Lamego. The abbot was adding brandy to the wine during rather than after fermentation producing a port-type wine. In any event, sometime during the end of the 1600’s or beginning of the 1700’s, someone came up with the idea of stopping the fermentation with brandy while the wine was still sweet, fruity, and strong.

Port and Food

Port is traditionally consumed as an accompaniment to cheeses, with desserts or as a digestif. It is, however, much more versatile. Consider it as any other wine when matching with food.

A Late Bottled Vintage Port (LBV) or a 10-year Tawny with ‘gamey’ dishes, such as venison, buffalo, pheasant, and partridge.

Chill down a 20-Year Old Tawny Porto with foie gras and are also good with any desserts containing nuts and dried fruits.

A heavenly match is LBV with chocolate and desserts based on strawberries, raspberries, cherries and currants.

The best and most classic combination is Vintage Port served with a good quality Stilton but also consider blue cheese or a Cheddar, Gloucester or aged crumbly Parmesan.

Walnuts, chestnuts, cashews, and hazelnuts all bring out the best in port.

Port can also be a dessert on its own with a small bowl of nuts or as a digestif after dinner. It is not however a wine for fast drinking. It demands a leisurely pace, contemplative sips and the company of good friends.

Styles of Port

White Lovely served in a tall glass with crushed ice, tonic water, a sprig of fresh mint and a twist of lemon.

Ruby Simple, young and fruity best used in cocktails, mixers or for cooking.

Tawny Barrel/cask-aged ruby port. The aging causes the color to change from purple to tawny brown. Aged tawny Can be aged for 10, 20, 30 or 40 years.

Colheita Aged tawny from a single vintage.

LBV- Late Bottled Vintage From a single year, bottled four to six years after harvest. Designed to be in a vintage port style but consumed much earlier because of the late bottling process.

Single quinta Made from a single estate (quinta). Single quinta is made the same way as vintage port but comes from grapes originating from only one farm.

Crusted A blend of different years, bottled young and developing like a vintage port.

Vintage The best wine, made with the best grapes from a single harvest. Aged for only two years in wood before bottling, these wines develop slowly over a long period (20 to 60 years) and develop heavy sediments or “crusts” that should always be decanted.

Serving Port

Treat Port as any other fine wine. Store at 55-65°F on their side so the cork doesn’t dry out.

Both wood aged and bottle aged port wines are most often served at cool room temperature (64° to 68°F). Special Reserve, Fine Tawny and Aged Tawny Port may also be served slightly chilled in warmer weather. Place the bottle in the refrigerator for about 45 minutes to one hour to chill slightly.

Decanting Port

Vintage port needs decanting. Before opening, the port should be stood upright for at least 24 hours to allow time for the sediment to settle on the bottom. Remove the cork carefully, old corks inevitably break up. If this should happen simply strain the wine while decanting.

Decanting the port is not difficult. It just needs a steady hand and a good eye. Pour the wine in one continuous stream into a decanter. When the sediment begins to appear in the neck of the bottle, stop pouring and discard the rest of the port.

The Ideal Glass

The ideal glass to taste and indeed serve Port wines in, needs to maximize the tasting and drinking experience. Glasses with large openings at the top allow too much air into the glass and, like the original Port flute, heighten the alcohol and lose the fruit components. Glasses with narrow rims don’t allow enough air into the glass and need much swirling and shaking to get any bouquet. The traditional port glass is slightly smaller than a standard white wine glass, holding about 5 or 6 ounces. It is best to use a tulip shaped glass with a U-shaped bowl for proper tasting and appreciation of the wine

.Source: http://britishfood.about.com/od/drinksandspirits/a/port.htm

Foodies and wine lovers travel north from Manila to wine and dine at Philippines’ best fine dining restaurant in Pampanga Clark Freeport worth the 60-minutes drive for a memorable evening of good food with vintage wine at Yats Restaurant & Wine Bar

This fine dining restaurant is also famous for its low carbohydrates “low carb” dishes highly recommended for frequent diners who are on a low fat food and favor healthy food. This is a unique restaurant that can help frequent diners maintain a healthy diet and enjoy delicious fine dining cuisine at the same time. Vegetarian dishes are a specialty here also and so are “halal” cuisines also.

Favorites of frequent diners, foodies and wine lovers are steaks, Wagyu, Foie Gras, lobsters, venison, kangaroo loin, osso buco, veal chops, Kurabuto pork, escargots and a good selection of cheeses to enjoy with fine Vintage port and Sauternes. Cuban cigars such as Monte Cristo, Cohiba, Upmann, Partagas, Romeo Julieta and Trinidad are also available in the Magnum Room which is a wine bar and lounge for before and after dinner relaxation. A good selection of Armagnac, Cognac, Single Malt, Vodka and other liquor is served in addition to the wine vintage wines some served by the glass.

Recent opinion survey of frequent travelers heading north towards Subic and Clark Pampanga revealed that the number one most frequently visited fine dining restaurant in Pampanga is Yats Restaurant & Wine Bar located in Clark Philippines.

Inquiries and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Kiko

Http://www.YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Angeles City Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For assistance in hotel and resort booking in Clark, Philippines, log on to http://www.HotelClarkPhilippines.com

For assistance in locating a suitable venue for wedding reception, log on to
http://www.PhilippinesWeddingVenue.com