Port: Beginners Guide to Wine (101 Publishing: Wine Series)

With up to 80 types of grape known to go into making Port wine, its production process may seem like a mishmash. But there’s definitely a method behind creating this European classic. Still often crushed underfoot in Portugal’s Douro wine region, Port comes in an impressive array of rich styles — from the finest Vintage and White Port to Ruby and Tawny, their better-known cousins. This solid sipping alternative pairs well with more than just dessert, and author Richard Thomas guides you on meals to match its many varieties. “Port: Beginners Guide to Wine” explores how early trade gave rise to the wine’s development, the main grapes that influence its character and how aging techniques (wood versus bottle) play to your preferences when it comes time to buy.


Excerpt from the Book:
“White Port is often overshadowed by its better-known cousins, such as Ruby and Tawny. Even so, White Port is not rare or expensive, although perhaps not as widely distributed as Ruby or Tawny. Many specialty liquor stores carry White Port or can acquire it, and it is widely available through Internet retailers.”

Includes:
1. Understanding Port
1.1 History
1.2 The Douro Valley and Port Wine
1.3 Making Port
2. Choosing Port Wine
2.1 Bottle-Aged Port
2.2 Wood-Aged Port
2.3 International Port
2.4 Price and Quality
3. Serving and Enjoying Port
3.1 Decanting
3.2 When to Serve and Food Pairings
3.3 Cellaring
3.4 After Opening
3.5 Finding Your Own Niche in Port

About the Author:
Richard Thomas is a freelance writer and the managing editor of The Whiskey Reviewer. His experience with wine began in the late 1990s, when he participated in grape harvests, grape pressings and the primary fermentation of the must, first at various wineries in the Blue Ridge Mountains of Virginia and then in central Kentucky. After following his wife to Portugal, Thomas continued to participate in winemaking by helping small, home producers and cooperating with professional oenologist Antonio Carvalho.