I wanted to start off WOTM with an interesting red as that is my general preference, but in keeping with my travel highlight, I thought a Port would be more fitting. But I will still go with the unique – a dry white Port. Don’t get me wrong, it’s still a fortified wine so it’s not dry in the typical sense. It’s just dry as far as Ports go. It has a bit more of that oxidative quality that sherry has and it’s a good after-dinner wine for someone who doesn’t like the syrupy quality you can get with most dessert wines. Or because of its light style – have it as an aperitif. It makes a good cocktail with tonic, lime, and mint. And it’s a steal at only $17 per bottle.

Food Pairing:

Beef, blue cheese, desserts


ABV: 15%
Some Fun Facts about Port

Region: Port is produced exclusively in the Duoro Valley of Portugal but got the name in the later half of the 17th century from the seaport city of Porto, where much of it was brought to market or for export to other countries.

White port: According to a distributor in Sintra, white Port only makes up ~7-8% of the market but in recent years, it has been creating a buzz. In fact, white Port saw a 70% sales increase in 2017 alone.

Age: As red Ports age, they get lighter in color. As white Ports age, they become darker in color. So the older they are, the more similar they start to look. And of course, the more expensive they get!

Ruby vs tawny: Ruby Port is the least expensive and most widely available. After fermentation, it is stored in concrete or stainless steel tanks to prevent oxidative aging and preserve its bright red color and full-bodied fruitiness. Tawny Ports are aged in wooden barrels exposing them to gradual oxidation and evaporation. As a result, they mellow to a golden-brown and the exposure to oxygen imparts nutty flavors to the wine.