be white or red, is fortified, sometimes
sweetened, then artificially heated to a
temperature around 120ºF/50ºC, where it’s
held for three months before slowly cooling
down again. It’s then aged in barrels in a
sherry-like solera system (below) before
bottling. There are several different styles of
Madeira, from sweet to nearly dry.
Styles of Port
Today there are several distinct styles of
port, the most common of which are these:
Vintage port is made from the best
grapes in especially good years, and is
barrel-aged for two years and bottle-aged
unfiltered for a minimum of 10 years,
often many decades longer. It’s dark and
fruity, must be decanted off its
considerable sediment, and must be
drunk within a few days after the bottle is
opened.