If ever there was Port weather in the Napa Valley, this is it. Highs in the 30s. Lows in the teens. It’s a bit warmer today – it’s supposed to wander up into the 40s. I know that this is nothing compared to what may happen in Nebraska or Niagra, but never the less I say “Brrrr…..”
Why does a glass of Port taste and feel so good on these very chilly nights?
Aside from tradition and romance, there’s actually a logical explanation for it. Port falls into a category of wines called “fortified” wine. What’s the fortification? Grape spirits, or brandy. As the wine ferments, the yeast gradually consumes the grape sugar and converts it to alcohol. The spirits are added before all the sugar is used up. The extra alcohol is too much for the yeast to tolerate so the fermentation ends, leaving a wine that’s typically between 18 and 22% alcohol and noticeably sweet. Continue reading