Uncorking the Secrets of Ruby Port Production

Alright, friends, we are knee deep into our dive into Ruby Port. We’ve covered its origins and this week a look into the its unique production process. Let’s get to it…

Now, I’ve had the pleasure of dipping my toes into the world of Port, and let me tell you, it’s a fascinating beast. You’ve got this wild, untamed Douro Valley – those terraced vineyards clinging to the hillsides, practically begging for sunshine. It’s a harsh mistress, that land, but it births grapes like nowhere else. Touriga Nacional, Touriga Franca, those names roll off the tongue like a good dram. They’re the backbone of Ruby Port, each bringing its own swagger to the party.

First off, harvest. It’s a rush, a frenzy of activity. I’ve seen the old ways, the lagares with the foot treading. There’s something primal about it, the grapes squishing underfoot, releasing their juices. You can almost taste the history. These days, though, machines do a lot of the heavy lifting. Still, the goal’s the same: extract that color, that tannin, that essence.

Then comes the magic, the fortification. That’s where things get interesting. You halt the fermentation with aguardente, a high-proof grape spirit. It’s like hitting the pause button on time, locking in that sweetness, that vibrant fruit. It’s a delicate dance, knowing just when to step in. Too early, and you lose complexity. Too late, and you miss that sweet spot.

Now, here’s where my blender’s heart truly sings: the aging and blending. See, Ruby Port isn’t about years and years in oak, like my whiskies. It’s about freshness, about capturing that youthful exuberance. We’re talking two, three years, maybe, in big tanks, letting those fruity notes shine.

But the real art? The blending. That’s where the magic happens. You’ve got wines from different vats, different vineyards, each with its own personality. It’s my job to bring them together, to create a symphony of flavors. A touch of this, a dash of that, until you’ve got a Ruby Port that’s rich, balanced, and downright delicious.

You’ve got your standard Ruby, bright and fruity. Then there’s the Reserve, a bit more depth, a bit more age. And LBV? That’s a single vintage, aged a bit longer, showing off what a particular year can bring. And Crusted Port? Well, that’s a whole other level, aged in bottle, throwing a sediment, demanding your attention.