port, specifically, a sweet, fortified, usually red wine of considerable renown from the Douro region of northern Portugal, named for the town of Oporto where it is aged and bottled; also, any of several similar fortified wines produced elsewhere. The region of true port production is strictly delimited by Portuguese law. The soil and grapes, and the skill of Oporto vintners in blending, produce wines of remarkable character, with types running through a series of flavours. Vintage port, the finest, is not blended; but harvests deemed worthy to produce it are rare. The full richness of the port taste is found in dark vintage and vintage character ports; these types are taken from the cask after two or three years and complete their aging in the bottle. Vintage character port is a blend of best wines, sometimes called crusted port because, as with vintage port, it forms a crust within the bottle. Ruby port is a blend of younger wines. Tawny port is blended and matures in cask, changing its colour.
Peculiar to the vinification of port is a large dosage of brandy given to the still fermenting must, by which the character of the wine is greatly changed. Much time is needed for the maturing of ports; in 1950, for example, 1912 port was still excellent. There is some white port, usually made from white grapes, but it is not of equal distinction. The name port has been appropriated by certain wines of other countries, sometimes not aged, often not from the same grapes.