Port is a sweet, rich fortified wine that makes for a perfect digestif after a cozy autumn dinner. Like wine, port is made of grapes that are fermented. Spirits are added during the processing, increasing the alcohol content.

Portugal was the original port producer and bottles from this region are still considered the best. Portugal has strict quality control standards, making it difficult to get a bad bottle. It also means that flavors from one producer to the next don’t vary that much, making shopping that much easier. Other countries, like Australia, Canada and the United States also have begun manufacturing port but they’re not considered as reliable as the Portuguese port. And in our opinion, they’re not as tasty! Check a wine guide for recommendations before buying.

Port labeling can be confusing. Here’s what to keep in mind:

Vintage ports are the most expensive and only the best grapes from the best years qualify. These types of ports have the richest and most complex flavors. Vintage bottles are good to lay down for future sampling as they will taste better after they’ve been left for a number of years. But don’t confuse ‘‘vintage’’ with ‘‘late bottled vintage’’ or ‘‘LBV.’’ Late bottled vintage ports are matured in wood and are ready to drink at any time. They don’t improve with age. ‘‘Reserve’’ ports are the next step down from LBV ports. If you’re a novice, reserve bottles are a good place to start your port tasting adventures. Ruby ports are the least expensive and are made from grapes grown in various years. Therefore, ruby ports never have a vintage date stamped on them. Most ports are red and have a dark rich hue.



Tawny ports are generally lighter in color and nuttier in flavor than red ports. They tend to be between 10 to 40 years old. White port is the only type of port that is served cold and as an aperitif. Red and tawny ports are generally consumed at room temperature and after a meal.

When it comes time to crack the bottle, you better drink up! Though port is fortified, it acts more like wine that other spirits, meaning don’t let an open bottle sit unconsumed for too long. Here’s a general rule of thumb: red port should be consumed within three weeks of opening and tawny port should be drunk in eight weeks. Serve any type of port in small glasses alongside some aromatic cheese like Stilton. Yum!

(Anna Wallner and Kristina Matisic host The Shopping Bags on Fine Living TV Network. Contact them at www.fineliving.com. For more columns visit www.scrippsnews.com)

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