History of Port Wine
Port wine’s evolution is intertwined with international politics and innovation. Grapes have been cultivated in the Douro Valley for over 2 000 years, but the wine’s fame developed through trade with England. Following the 1386 Treaty of Windsor and the 1703 Methuen Treaty, English merchants began shipping Portuguese wines, leading to the creation of Port: to withstand long voyages, winemakers added brandy during fermentation, halting sugar conversion and creating a sweet, fortified wine.
In 1756, the Marquis of Pombal delimited the Douro region, creating the world’s first regulated wine region. The Companhia Geral da Agricultura e Vinhas do Alto Douro implemented quality controls, registered vineyards and set grape prices. This ensured stability but also sparked conflict with farmers.
Port wine styles multiplied:
- Ruby: Young, fruity port aged briefly in large vats.
- Tawny: Aged in small barrels, developing nutty, caramel flavours.
- Vintage: Produced from exceptional harvests; aged briefly in big vats then bottled unfiltered to mature for decades.
- Late Bottled Vintage (LBV): Single-year ports bottled after 4–6 years; ready to drink upon release.
- White and rosé ports: Made with white/red grape varieties; often served chilled in cocktails.
Rabelo boats transported barrels from the Douro vineyards to Gaia until the 19th‑century arrival of the railway. These flat-bottomed vessels, with large square sails and long oars, navigated treacherous currents and rapids. Today they are used for tourism and regattas.
Port wine’s history is also one of families: British names like Symington and Fladgate join Portuguese dynasties such as Ferreira and Ramos Pinto. Visitors learn these stories through wine tours with BL Heritage.
