Tawny port, so named for its brown color
(the result of precipitation of the red
pigments), is typically barrel-aged for 10
years before being filtered and bottled. It
is much more oxidized than vintage port
of the same age, and can be kept in an
opened bottle or decanter for weeks.
Ruby port is an intermediate product,
aged for three years in barrels before
filtration and bottling.Port The name port was originally the English
term for any Portuguese wine. The addition of
brandy was introduced in the 18th century as a
way of guaranteeing that the wines would get
to England in drinkable condition, and it
resulted in the development of an unusual
group of sweet red wines. Port is made by
stopping the fermentation of the base red wine
while about half the grape sugar is left, and
fortifying it with distilled spirits to give an
alcohol content around 20%. The wine is then