Boozin’ Blog

I’m not typically a fan of fortified wines like port. Fortified doesn’t mean that vitamins have been added. Instead, the wine is fermented as usual until a particular alcohol content is reached. Then a distilled spirit - brandy in the case of port - is added. This increase in alcohol is toxic to the yeast and kills them. This leaves a drink that is sweeter than typical wine but with a much bigger alcoholic kick, usually twenty-something percent. Fortified wines also usually have a very boozy quality in the flavor.

Like I said, I’m usually not a fan of port. When the weather is warm or even mild I find it too sweet, even syrupy, for my taste. I like dry drinks and savory foods. You can keep your hot chocolate and cookies; I’m just not interested.

But when the weather turns frigid one of the first things I do is run out and grab a bottle of port. There’s something about that goopy sweetness mixed with the pronounced booziness of the wine that’s just perfect during the winter.

“Real” port used to be called porto. I said real because it comes from the region and the makers that originally developed the drink in Portugal. That doesn’t mean that there aren’t good ports out there without the o, it’s just an interesting note.

My port of choice is most often Sandeman. Sandeman offers vintaged ports but I’m usually perfectly satisfied with their more affordable blended versions.

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