1913 Straub's Manual of Mixed Drinks by Jacques Straub

OF MIXED DRINKS

151

PORT. The wine commonly known as “Port,” is grown along the River Douro, in Portugal, where the same is known as “Vinho do Porto.” On the banks of this river, not far from the city of Oporto, are the vineyards of the Alto Douro. The vineyards are built in terraces, resembling Inammoth stairways, on the steps of which are planted the vines. A great variety of grapes are grown here, and the vintage begins about the middle of September. Only perfectly ripe grapes are gathered by the army of women performing this work. The press ing of the grapes is very similar to the method used in the Sherry district of Spain. The fermentation of the must begins almost im mediately after the same has been transferred into the casks, but in the production of the richer wines, fermentation is stopped at an early stage, by the addition of young French brandy. The wines intended for dry Ports are allowed to ferment more thoroughly before brandy is added. When the secondary fermentation is complete, the casks are transported to the cellars of the shipping firms, most of whom are located at Oporto. Wines from the perfect crops are sold. as vintage wines, and a great many are shipped to England, where, at the age ot' from three to five years, they are bottled. Port greatly improves in bottles, and care should be taken to use only the very best corks. Bottles should be hermetically sealed either with wax or especially made caps. A Well aged bottle of Port should be carefully decanted before serving,` as