Even some of the most passionate wine drinkers have little confidence in approaching Port wines, the longstanding misconception being that it's a distinguished old-man wine or strictly an after-dinner accompaniment. Port, often considered a "dessert wine," is typically a sweet red wine, offered in dry, semi-dry and white varieties - but possesses a great potential as a cocktail mixer as well.
With many bartenders beginning to break the dessert barrier and work ports into their cocktail repertoires, the potential for these fortified wines (true port comes from the Douro Valley in Portugal) has begun to take flight. Misconceptions of the wine's limitations are cast aside as cocktails like the Broken Spur and the Tawny Manhattan provide a formidable sampling of Port's versatile potential in cocktail mixing.
Developed in Portugal, the birthplace of Port is a matter of significant national pride. Porto is the second largest city in Portugal, offering its name to not only the famed wine of the region, but also to the nation itself. The gorgeous coastal city sits alongside the Douro River - the lifeblood of the region's endless vineyards - and combines old-world architecture with beautiful modern structures to create a fascinating blend of today's world and that which we learn about in history books.
A major port city in the region, Porto is rich with global influence, though not saturated to the point of stripping its individuality. Aside from the breathtaking beauty of the cathedrals and tile-faced buildings (to prevent erosion from the merciless ocean winds), a key component to the local personality is the presence of Sandeman, a long established Port house which dates back 1790.
On a recent press trip to Portugal's beautiful coast, we visited Porto's famed Wine Institute and explored Sandeman Cellars with none other than George Sandeman, Chairman of the House of Sandeman and eldest of the seventh generation of the esteemed family, who have played a crucial role in developing Porto's Port Wine and Sherry businesses since 1790.
After exploring the historical cellars and learning of the history, tradition and innovation of the Sandeman brand, we traveled by boat down the gorgeous Douro River to the Quinta do Seixo, where the vineyards and winemaking facilities of the iconic Sandeman Port house are located.
Walking among the vineyards and witnessing the winemaking process in action was a thrill, but nowhere near the joy of getting barefoot and climbing into the wide granite grape-filled vats (called lagares) to stomp some grapes ourselves. Only about two percent of Port is still crushed through the old stomping method, but it’s a vital component of the industry's history that is still practiced, if only occasionally for visitors looking to experience the squishy, chilly tradition.
It's difficult to overstate the tranquility and richness of existence in Portugal's vineyard region, as a night spent in a local villa overlooking the Duoro down the rolling slopes of vineyards can only be described as magnificent. A morning stroll through the gardens overlooking the countryside is a powerful reminder of a simpler life, a deeper relationship with the land and the food and drink it provides. The people are equally as lovely, warm, welcoming and eager to share the rich cultural history of the region.
If you're ever within range, Sandeman Cellars, located on the riverfront in the center of town, is a must-visit location for any wine lover. Boasting a lovely museum of their over 200 years of history, visitors can enjoy Sandeman's modern barrel rooms, a Port tasting, a large gift shop and the opportunity to sit outside to eat and drink Port overlooking the Douro river. Learn more about Port and its rich heritage at Sandeman's official site.
Furthermore, if you've never given Port a chance, we've provided you with a few cocktail examples to get started. The younger ports tend to sell relatively cheap, so you won't break the bank experimenting with them at home.
From Luke O'Neil at AskMen.com:
Tawny Manhattan
Luke writes: "Of the four options here, this is definitely the simplest to begin with. While the Manhattan is probably the most perfect cocktail in existence, it doesn't hurt to experiment with a beloved recipe from time to time, just in case it turns out you can improve upon perfection. If you've got a bottle of tawny port that's been gathering dust on your shelf, consider using it to replace the sweet vermouth in a standard Manhattan. If you're used to treacly vermouths, the difference here will be striking due to the comparatively mature smoothness of the port."
Ingredients:
2 oz rye
1 oz Sandeman Tawny Port
2 dashes Angostura bitters
Method:
Combine all ingredients and stir over ice. Strain into a cocktail glass and garnish with an amarena cherry.
Clubland Cocktail
Luke writes: "Although the original version of this recipe (in the 1937 Cafe Royal Cocktail Book) calls for white port, Jay Hepburn of the cocktail blog Oh Gosh! suggests substituting a tawny, which you're more likely to have on hand anyway. Tawny ports, like Dow's 10 Year, are cask-aged from anywhere between two years all the way up to a few decades. The older ones are known as vintage ports, which you wouldn't want to waste in a cocktail. Here, the comparatively youthful tawny adds nutty, vanilla and slight citrus notes to the flavorless but boozy punch of the vodka."
Ingredients:
1.5 oz Dow's 10 Year Tawny Port
1.5 oz vodka
1 dash Angostura bitters
Method:
Stir all ingredients with ice. Strain into a cocktail glass and garnish with a lemon zest twist.
Broken Spur Cocktail
Luke writes: "While you'll find varying recipes for this cocktail under the same name, including one made with sweet vermouth, orange liqueur and tawny ports, this version is a better option for cocktails you'll be serving at home over the holidays. The port itself is dry, with stone-fruit notes like apricot and peaches that meld nicely with the botanicals of the gin, both of which are eased into a frothy smoothness with the egg white and a seasonally flavorful pop from the nutmeg."
Ingredients:
1 Egg Yolk
1 oz Quinta do Infantado White Port
1 oz gin
1 dash anise liqueur
Method: Dry shake all ingredients thoroughly to emulsify, then shake again over ice before straining into a cocktail glass. Garnish with a dusting of nutmeg or cinnamon.
