TYPES OF PORT

VINTAGE: The only variety that is unfiltered and bottle aged. Vintage port is only declared about three times a decade, with about 1 per cent of all port produced being qualified. It must be from a single harvest and aged for two to three years in barrels before bottling. It should be at least 15 years old and be decanted before drinking.

TAWNY: A blended port that is barrel-aged for between three and 40 years. Its golden hue comes from the natural evaporation of the wine, allowing oxidisation to occur, which changes the colour and develops the rich raisin and nutty character. Best served chilled.

RUBY: A blend aged for up to three years in either stainless steel or concrete vats before bottling to preserve the fresh fruit flavours and deep berry colour.

LATE BOTTLED VINTAGE (LVB): Wines from a single harvest, barrel-aged for four to six years. They were destined to be vintage but when none was declared they were bottled later. These wines are intended to be drunk early and do not age in the bottle.

SINGLE QUINTA: Port from a single harvest and a single estate, the next best thing after vintage port and much more affordable. Bottle-aged and will need decanting.

CRUSTED: A blend from several vintages that is bottled unfiltered. Crusted ports have to be bottle-aged at least three years before release and will improve with age. An affordable alternative to vintage.

WHITE: Made from white grape varieties, fortified and aged the same as ruby. Best served chilled as an aperitif.

PINK: A fairly new invention, technically a ruby but the wine has a limited exposure to the grape skins, thus creating the rose colour. Best as an aperitif.