Atlantic Ocean. Traditionally, the grape growers upriver floated kegs of port down to be warehoused in Porto, where the weather is (slightly) cooler. All of the major producers still warehouse their ports here today. We were so excited to visit a couple of them!Our mouths watering in anticipation, we set out to wander the city. After only a few minutes, we discovered that it was one of the most beautiful cities in the world! It was an amazing blend of old and new, grit and polish, and everywhere people walked through narrow streets down to the river. We followed the traffic downhill, where just across the river we would be able to find the warehouses (and tasting rooms).
We crossed the river and walked, and walked, and walked uphill until we came upon our first port house: Taylor's. Barrels of all sizes lined up like little port-making soilders. Depending on the size and length of time in barrel, different types of port is made. A quick rule of thumb is, rubys see the shortest time in the barrel; Tawny ports see the longest.
After Taylor's, we went to another port house, and another, and another. By this point we knew dinner was necessary, but it was not to be.
As we searched for Purtugese cuisine, we stumbled upon a bar that specialized in boutique ports, oh my! We quickly befriended the owner and he poured us flight upon flight of varying vintages, types, and vineyards. Towards the end of our stay he came over to us, and with a twinkle in his eye, suggested we each try a glass of white port made in 1953! After his first taste, Ryan said nothing and then started to laugh. After a 20 second pause he said, "This is the finest beverage I have ever tasted in my life." We would have bought the bottle there and then if only it wasn't 190 euros.
After this warm welcome to Portugal I can't wait to dive into the winemaking region and see where all of this comes from!
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