Port

Port – the Portuguese traditional liqueur wine. It is made of special grades of grapes on special Портвейн в бутылке technology. Grapes for this drink are grown up in river Douro headwaters, in a northeast part of Portugal.

This alcoholic drink can be matured for forty-fifty years, but most often it is used within three years after production. Establishes classification of wine and the Portuguese institute of winemaking controls its production.

Port manufacturing techniques

The Portuguese manufacturing techniques of port provide crushing (crushing) of grapes, a grebneotdeleniye, a podbrazhivaniye of grape alburnum, separation of a must from alburnum, spirtovany mashes. From that, grapes are how carefully crushed, extent of extraction from it the extracted connections depends. About 1% of drink is made on the Romance technology applied still in the ancient time (crush of berries by legs). The most part of grades of port is made with use of blending wines of endurance of different years. Sweet of drink defines not overfermented sugar.

Port classification

Port of a harvest of the first year is called as винтидж port. Now винтидж the port is considered one of the most rare ports. Maturing of not vintage ports can take place from three to forty years.

Port on color is subdivided on red, white and golden. On each bottle of drink there shall be a sign of national institute of port. White ports release dry, ekstrasukhy, moist and semisweet. White drink has golden, light-straw and dark-golden coloring, red – ruby, red, dark red and brick.

Presently in our country quite extensive circle of both ordinary, and vintage wines like port is made.

Useful properties of port

Useful properties of port for a human body are explained by its chemical composition, a natural origin and dietary properties. This drink is capable to recover vital forces of an organism, to increase cheerfulness. It promotes clarification of all organism in general, and also reduces risk of developing of atherosclerosis of vessels. Trioksistilben - the unique component of drink which is slowing down cell aging process. As port has pronounced antibacterial properties, it is very useful to take in a small amount this drink at catarrhal and chronic diseases. The antibacterial effect of port remains also at dilution of drink water. The regular use of drink in insignificant quantity helps at obesity, at disturbance of metabolism with an organism. Port is useful and at radiation exposure.

The use Портвейн в бокале of port in high doses can do notable harm to a human body, and in small doses drink accelerates process of recovery at various diseases. The negative effect is observed also when mixing port with other drinks – beer, vodka, etc.

Port directions of use

Port should be drunk chilled. Inexpensive red port is used most often as a dessert. It forms a quite good basis of many cocktails. White port is perfectly combined with orange, lemon juice. Vintage ports are drunk chilled and used as aperitif.

Such port as Madeira, sherry, are perfectly combined with smoked products, ham, marinated and salty vegetables, a salmon. At preparation of cocktails this drink is perfectly combined with liqueurs, beer, cognac, fruit juice and some sweet wines.

Portugal developed a special glass for the use of this drink – glass colourless spherical capacity with a thin leg, a little narrowed above. Glass capacity – 140-250 ml. It is necessary to fill it no more than half.

According to experts, this drink is best of all combined with with various nuts or soft cheese. It is considered that red grades of port best of all resemble to red meat, and white – to white.

Port is stored in the bottles laid horizontally.

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