Ruby Ports include basic Ruby, Special Reserve Ports (often labeled with a proprietary name), Late-Bottled Vintage and Vintage Port. Ruby Ports are aged in the bottle, with no oxidation, and have predominantly berry flavors. These can range from basic Tawny, aged Tawny (designated by number of years in the barrel, not by vintage), or Colheita (vintage Tawny). Tawny Ports are aged in barrels, permitting some oxidation, and tend to have a nutty flavor. The resulting product is the richly-flavored, intense, often sweet after-dinner drink that we've come to love over the years.Īlmost all Port wines can be divided into one of two major categories: tawny or ruby. Vintage ports are considered the pinnacle of ports.Port wine is a classic dessert wine, created by necessity in the 17th century to enable the export of wine from Portugal to England without spoiling (by adding grape neutral spirits (i.e. They usually need upwards of 20 years in the bottle before they mature. Unlike Colheitas, Vintage Ports are aged only in oak for 6 months or up to 2 years before bottling. They are from a single vintage which explains the year on the labels. Vintage Ports are made only in exceptional years. Coheitas are approved by the I.V.D.P (Port and Douro Wine Institute) and is unique to Portugal. In a sense, they are rarer than vintage ports. An LBV is usually ready for drinking the moment you buy it, and no special “treatment” like decanting is required to enjoy it.Ĭolheita Ports are single vintage tawny ports that have been aged in oak for at least 7 years but can go up to 50 years and more. The actual aging is determined by the port producer. Late Bottled Vintage (“LBV”) Ports have a specific vintage year indicated on the label and has been aged between 4 and 6 years in oak before bottling and release in the market.

These refer to the minimum age of the wines that were used to make the port. We often see Tawny labels with ages such as 10, 20 or more years old. Some of these ports, especially those which are older, have an oxidative note as well. The colour too becomes less ruby red and exhibit more of a brownish hue. Because of the extended time in barrels (around 6 years), tawny ports tend towards nutty flavours and caramelized prunes, figs and dates, rather than the fruity notes associated with ruby. Tawny Ports spend a lot more time in oak compared to ruby ports. They are very approachable in their youth and are not meant for long term cellaring. Ruby ports are a good starting point to learning more about ports. As the name suggests, the port has a deep ruby colour from the grapes and exhibit fresh fruity aromas.

They are typically aged for 3 years and are generally wallet friendly. Ruby Ports are young ports made to be consumed early. Throw in white and rose ports and the subject gets more complicated. There are many different port styles but the common ones are ruby, tawny, late bottled vintage (LBV), colheita and vintage ports. Nowadays, there are more ports made around the world, notably in Australia where international grape varietals like Shiraz, Mourvedre and Grenache are used. In Portugal, port is made from indigenous grapes including Touriga Nacional, Touriga Franca, Tinta Barroca and Tinta Cao in the Douro valley and fortified with the addition of brandy. It is originally named after the port city of Porto. Port is a fortified wine made predominantly in Portugal. REDUCED SHIPPING FEE OF $7.99 FOR ORDERS BELOW S$300.