History of Port Wine
Port wine has a long history dating back to ancient times. Historically, it was made in the Douro Valley in northern Portugal. The Douro River flows through the area, making it a beautiful place to produce wine. The region has historically required extraordinary determination to produce this wine, and it is one of the oldest demarcated wine regions in the world.
In the early eighteenth century, the region of Douro was demarcated for protection of the quality and process of port production. This resulted in the creation of the first governing body for the port trade. This group established the Douro demarcated region, and in 1756 it established the first port-making standards. The governing body also regulated the supply of fortification brandy. While today, there have been some technological advancements, port production is largely the same as it has been since the region was demarcated.
In the seventeenth century, the history of wine industry flourished, and the Douro Valley became an important trading route for English merchants. By 1678, the Douro Valley became a huge market for wine merchants, and Porto’s role in these shipments was critical.
In the late eighteenth century, the port wine industry began to slip into crisis, as its exports to Britain fell sharply. This caused the price of port to fall, and British buyers switched to Spanish wines. This situation forced the Marques de Pombal to establish the Old Wine Company, which had far-reaching powers. It had the authority to regulate production, set minimum prices, and arbitrate disputes.
What is the History of Port Wine?
Port wine is still a source of national pride for the Portuguese. The drink is served in traditional Port glasses and is extremely rich and flavorful. It is served as a dessert wine, and is often the base of elegant cocktails. It has become the pride of the Portuguese people and a popular drink with tourists.
In the late nineteenth century, the port industry faced another set of challenges. Phylloxera, a disease that attacks vines, devastated the Douro vineyards. This disease made grapes bitter and reduced production significantly. Sulphur applications were used to control the disease for the next 20 years, and sulphur is still used to control the problem.
By the beginning of the twentieth century, Port was well established as a fine wine. Its production topped 100,000 pipes. This was the time when the practice of “declaring” a “fine vintage year” was introduced. The earliest Ports were drunk when they were young, but later on people began to appreciate the complexity and pleasure of aged bottles. However, two events threatened the production of Port, one of which had lasting consequences on the trade.
The production of Port wine requires a blend of native Portuguese grapes. Typically, there are around 80 different varieties used. The grapes are still picked by hand. Once harvested, the fermentation process begins.