True Porto is a fortified wine which can only be made in the upper reaches of the Douro River Valley of northern Portugal. Extremely long lived, Porto ages quite gracefully in the cask and very slowly in the bottle. Today, with the many styles and types of Porto available, it is a challenge to select, purchase, store, serve and sell Port wine. Some restaurants focus on selling Vintage Port by the glass, a labor intensive approach which ignores a number of other exciting Port styles which are discussed in this article. It is a mistake to call Porto a dessert wine.
Port is a more universal drink which can be consumed at various times during a meal.
In France, it is very common to have White Porto or a Light Tawny as an aperitif before a meal. This is also true in Portugal where, during a visit to a Quinta in the Douro, you will find chilled Porto Branco with roasted almonds and olives offered before dinner. The French are also developing a love for fine old tawnies. In bone chilling England, your host will serve a robust Ruby, Late Bottled Vintage or Vintage after dinner with fruit and Stilton cheese. Opening a bottle of old vintage becomes a ritual with decanting and proper order of service.