All language subtitles for V.is.for.Vino.S04E07.Port.1080p.AMZN.WEB-DL.DD+2.0.H.264-playWEB

Welcome to Porto.

Would you look at that view?

The pastel buildings along the riverbank,

Rabelos ferrying tourists downstream,

and the smell of
Francesinhas filling the streets.

Porto is the city that lends
its name to one of the most

important wines ever to exist, Port.

You might not know it,

but Port changed the way
the planet thinks about wine.

It's historic.

Port was one of the
first non-perishable wines

in existence.

It's diverse.

Port comes in over a dozen styles.

It's age worthy.

You can lay a Port down for decades.

It's versatile.

Port can be had with meals,

cigars, with dessert, as dessert,

as an aperitif, in cocktails,

for special occasions, or
for an ordinary Tuesday night.

Most importantly, and
what some people forget,

it's simply a wine.

A wine that I plan on enjoying
a lot during my time here.

Welcome to Porto and
welcome to V is for Vino.

Welcome to downtown Porto.

It's the second largest city
in Portugal and the heart of

Port wine.

Known as Oporto in Portuguese,

this city lends its name to
the country in Portugal and its

signature wine, Port.

Up until the last decade or so,

Porto remains largely
undiscovered by US tourists though,

for the life me, I have no idea why.

For one, the architecture
rivals any European destination.

Towering cathedrals,

giant plazas with 500 year old churches,

you also get expansive parks,

modern museums, and bridges
designed by the same engineer as

the Eiffel Tower.

Even the train station is a work of art.

But the lifeblood of this city,

without question is the Douro River.

To understand this region,

you have to start with the Douro River.

The river begins all the way
in the center of Spain and

spans 557 miles to the Atlantic ocean.

It travels through what
is called the Douro Valley,

which is the wine region for Port.

You see the grapes and wine
used for Port aren't actually

made in Porto.

They're made in the Douro valley.

The finished wine is then
transported down river to be

stored and aged in the cellars
in the area south of downtown

Porto called Vila Nova de Gaia.

This is Vila Nova de Gaia,
right across the river from where

we just were.

For hundreds of years
before trucks took over

barrels of Port were transported
from the Douro Valley on

traditional flat bottomed
boats called Rabelos.

The boats unloaded here where
the barrels would then head to

the various Port lodges to be aged.

Here behind me there's more than 60 lodges.

Some of the names you'd probably recognize.

Once the wine was aged,
bottled, and ready to go,

the boats came back into play.

You see the history of Port
wine stems as much from

necessity as it does from pleasure.

Nowadays, we often take
for granted planes and trucks

and forget that at one time the best

and sometimes only method of long

distance transport was boats.

The British have long
had a taste for fine wine.

However, it was too cold
to grow grapes in Britain.

So for centuries, they
imported wine from the French.

But in the 17th century,

Britain and France started squabbling,

which like most squabbles in
history, led to wars and trade

embargoes.

Eager to find a replacement
for their steady flow

of wine, the British looked to Portugal,

who they were already trading

dried fish, wool, and
other goods with via boat,

but there was a problem.

Yes, the boat could make
it from Portugal to Britain,

but the wine, not so much.

Winemaking back then,
wasn't like how it is today.

Wines were perishable and
had a very short shelf life.

Hard to imagine nowadays,

but the wines that were
transported by boat ended up

spoiling during the
long journey to Britain.

In response, shippers started adding brandy

to the casks of wine to help

preserve it for long trips.

And just like that, their
tradition of Port was born.

Today neutral brandy is
still added to Port wine,

just like in the 1700s,

though, instead of being
added after the wine is complete,

the Brandy is now added
during the fermentation process.

The wine was a hit in Britain
and eventually the British

started taking over its aging
and exporting processes.

This is why many of Portugal's
Port houses have British

sounding names.

By the mid 18th century,
Port's popularity had grown

and had a reputation to uphold.

Marquis of Pombal,

the man who essentially ruled
the Portuguese empire at the

time, decided to see to it

that Port line was always up-to-snuff.

He created the first
demarcated, or regulated,

wine region in the world in 1756,

far before DOCs or
AOCs in Italy and France.

He established a governing
body that regulated production

techniques, geography,
and standards for Port wine

that helped cement in traditions.

In the century since Port has
fallen in and out of and back

into fashion,

but it'll always stand as one
of the most historic, iconic

wines in the world.

Of all the logos in the wine world,

I don't think there is
one quite as recognizable

as Sandeman.

The Don, as he is called,
is a brooding silhouette.

The Spanish hat, the
Portuguese students Cape,

the glass of Port in hand.

It makes me wanna cozy up
with a glass of Ruby and a good

mystery novel on a stormy night.

But luckily for me,

there was plenty of Port to
be had and sunny weather

when I went to meet George Sandeman,

the seventh generation of his
family's business at the house

that bears his name.

George in the George.

In the George.

George in the George.

Not named... - George on the wall.

Exactly, George on the wall.

Oh, here come cocktails.

It's a 10 year old Tawny with vodka.

Okay. - Spice, walnuts.

Walnuts on the rim.

That is very original. - That is lovely.

You know, there's this trend now

to use Ports as the sweetener in,

you know, the sweetening
ingredient in cocktails,

but it's not a new thing.

The first mentions in
written terms is Jerry Thomas.

And that's one of the reasons
when we started our whole

adventure going into
cocktails and Porting cocktails,

besides believing the
Port is a wonderful wine

to be in a cocktail,

but we like to have some
historical background to it.

And that's where we found a lot of it.

We enjoyed our first course,

which was alheira, a smoke
sausage wrapped in cabbage leaf

served over a multi grain porridge.

The smokey flavor

contrasted the sweet nuttiness
of the cocktail beautifully.

We are here in what is essentially
like a Sandeman campus,

which I think is really fun.

This, The George, the restaurant,

there's a terrace where
you can just get cocktails and

there's this cool boxcar
like old train cars doing

cocktails.

There's obviously the
cellars and the tasting room

that you can visit.

And then there's like a hotel, hostel.

These were the original, I mean the,

the original Sandeman buildings.

Sandeman came in and took over

the cellars here in 1811
because of the location right next

to the river.

Essentially these were offices.

You know, the question was,

how do you take this
building and keep it alive?

The main offices,

including where I used to work for a while

is now a lovely suite. - Okay.

Which looks out onto the river.

Some of the inner offices
were all converted into a hostile

environment where you have,

these bunk beds in the shape of casks.

Oh cool.

So it's quite nice and very nicely done.

It's run by some really, really
professional, good people.

One of the great advantages
that there is with Port

is you have this diversity of flavors.

Well, it's a versatile wine
in the sense that, okay,

you have the three main
types; White, Tawny, Ruby.

Then within that, you
have all your subcategories.

Then within that, you
can have it as in a cocktail.

You can have it with dessert,
but you can also have it,

I feel like Port doesn't
necessarily need to be relegated to

dessert, no?

You can drink a White,
a chilled White Port

with a starter.

Classic is Ruby Port, a chilled Ruby Port,

with chocolate mousse.

Here, we're gonna have another experience.

I mean, yeah.

I've had about a hundred
of these since I've got here.

This is White Port and tonic, cheers.

White Port and tonic.

Which is my new favorite
cocktail, low alcohol cocktail.

The sweetness of the White
Port plays really well with kind

of that bitter tonic water.

It's really, really great.

And this is a very popular drink here.

It's a very popular drink, as you said,

I mean, many people think
of Port as being one thing.

I mean, you know,

a lot of people think of
Port as being a sort of

full body Ruby wine,

which you drink at the end of
a meal and probably around the

holiday time and probably
when your mother-in-law is over,

you know, and she probably
likes it better than you do

cause it's served warm.

Well no offense but
sometimes its seen as an

old English thing, right?

The older English generation.

But when you take it out of that context

and you show people

that served chilled,
served in a large glass,

like a wine, served with food
on ice with a slice of orange,

makes a really nice aperitif.

White Port and tonics
are so easy to make.

It's gonna be your summer go-to.

I promise.

Course two was seared thin cut rib eye

and migas, a classic
Portuguese dish of leftover bread,

moistened and mixed with
sausage and vegetables.

It's very similar to stuffing.

And it's one of my favorite
Portuguese comfort foods.

Sandeman was founded by George Sandeman,

borrowed some money from his father,

bought wines and started selling them

and made a successful business out there.

Company just sort of grew and
became a very well established

shipper of Port.

And then in the 1920s,

Sandeman was being run by Walter Sandeman.

And I mean, in those days,

there were no marketing agencies, right?

There were printers and
the printers hired artists to

develop art, which they could
take around somebody say,

wouldn't this be wonderful for you to

promote your product with?

And he bought this poster for advertising,

which later on became
the symbol of Sandeman.

To me, the really stunning
move was that three years

or four years later,

they decided to take this
symbol and put it on the label.

That probably was one of the great moves.

And it's so iconic.

I mean, there is, I
can't, in the wine world,

not just in Port,

I don't know if there's a more
iconic image than the Don.

I can't say there is.

Yeah.

The last drink was from my
favorite family of cocktails,

a fizz.

Egg whites, lemon,
Sandeman Founders Reserve,

Ruby Port, and violet syrup

served with a chocolate lava cake.

Was this relatively easy to make?

No, it's a giant pain.

To do it properly,

you have to shake until your arm falls off.

Welcome to the most
important part of this episode.

What is Port?

The answer's a bit long, but hang with me.

The information is worth it.

Now there's always been
some confusion about Port.

So let's get one thing
clear right off the bat.

It's just wine.

It's not a liquor a spirit
like some people believe.

Port is simply made from grapes,

specifically, a blend of grapes.

There are about 110
different grapes allowed in Port,

but in practice 30 are most
common and six in particular are

almost always used.

The process starts with regular must,

or unfermented grape
juice, nothing new here yet.

From there, we'll start
to see the difference

between Port and other wines.

Port is a fortified wine,

which means a clear neutral spirit.

In this case, a 77% alcohol brandy is added

mid-fermentation making about

a quarter of our final product brandy,

to three quarters wine.

And this is what sets Port
apart from other wines.

When the Brandy's added,

it raises the overall alcohol
to 20% and kills the yeast.

Winemakers do this when the
yeast has eaten and converted

only about half of the grape
sugar to alcohol and thus

leaves the other half in the wine.

This is why Port is sweet.

And I don't say that lightly,

most Port has about a
hundred grams per liter of sugar,

which puts it deliciously
on par with Coca-Cola.

So now at this point,

we have a sweet 20% alcohol fortified wine,

but the process doesn't stop there.

Our wine now approaches a
fork in the road before it can

reach its final destination, it's bottle.

White, Tawny, or Ruby?

Let's start simple.

White Port is the only Port
made from white grapes.

And the only Port that
is sometimes made dry.

It's either standard White Port or reserve,

which has been aged in oak for seven years.

These wines have flavors
of apricot, roasted nuts,

citrus, honey, and are great on their own

or with tonic or soda as an aperitif.

They're fun, fresh, and easy drinking.

Next we have Tawny Port.

Tawny Ports are aged in small barrels.

So the wine is exposed to
oxygen from the breathable oak and

has a lot of juice to wood contact.

You can even see it in the color.

Hence its name, Tawny.

The wood and oxygen give
Tawny a signature nuttiness and oak

presence, flavors like dried fruit, coffee,

caramel, toffee, cinnamon,
almond, and toast are all common.

From there we have our
subcategories of Tawny Port,

and yeah, there's a bunch.

First up, regular Tawny aged two years.

Next is reserve aged six years.

Then you have what's called aged Tawnys,

10 year, 20 year, 30 year and 40 year.

I mean, how crazy, right?

How often can you drink a
wine that's older than you or

close to your age anyway,
at an affordable price?

Also note that all these are
the average age of the wine.

I say average because most
of these wines are blends of

different vintages or non vintage.

The longer Tawny wine ages,

the more of those oxidative
properties it takes on.

They get smoother, more nutty,

and take on flavors like
butterscotch and vanilla.

The last subcategory is Colheita Port,

which is single vintage Tawny.

It's usually very high quality
and aged at least seven years

in barrel, but sometimes up to 50

before release.

Easiest thing to remember
about Tawny Ports,

they can all be drunk
when you purchase them.

Just like White Ports,

Tawny has been aged
for you by the producer,

and won't really benefit from more aging.

Okay. We're almost there.

This brings us to where
things get interesting.

The boss level of Ports, if you will, Ruby.

While Tawny Ports
remind us of brown things,

caramel and nuts, Ruby
Port reminds us more of fruit.

This is because they're made
from red grapes and aged in

large oak barrels that
impart very little oxygen

or oak flavors, but it's in
the subcategories where

things get really exciting.

Basic Ruby Port is the most
popular style of Port made.

And has flavors like blackberry, raspberry,

cinnamon, and chocolate.

Reserve Ruby, sometimes
called vintage character,

special, or finest has
five years of oak aging is

full bodied and richer than standard Ruby.

And is one of the best values in Port wine.

Both Ruby and Ruby reserve are non vintage.

So you're drinking these right at release.

Now let's talk vintages.

This only applies to
certain Tawnies and Rubies.

A vintage year in the land
of Port is a really big deal.

It's only declared by a producer about

three to four times a decade.

When the producer decides
it was an exceptional year.

Vintage Ports are made differently.

Besides the grapes being
from just a single vintage,

they spend only about two to
three years in oak are bottled

and then released immediately.

Then you the consumer, or
the retailer, or the restaurant,

are expected to age them

in the bottle for 20 to 40 years until

they're in their prime and ready to drink.

But good things come to those who wait,

this is the height of Port
wine, rich full bodied,

integrated tannins, licorice,
plums, bramble, toffee,

violets, tar, tea, spiced fruit cake.

These wines are exceedingly complex.

And while they aren't quite
as affordable as the other

styles, they're still
relatively accessible.

20 year old vintage Ports can
be had starting around $100.

Finally, there's one last style,

LBV or Late Bottle Vintage.

These are vintage Ports made
in years that aren't officially

declared vintage years and
are aged longer and bottled later

than vintage Ports.

Hence late bottle vintage.

They're top quality wines,

ready to drink on release
and a good approximation of

vintage Port, but at a lower price.

You still with me?

I know it was a lot, but it's
worth demystifying a wine

as special as Port.

If you're still scratching your head,

try drinking a glass or two
yourself to help bring it all

into focus.

There are lots of places
that oak age their wine,

but Porto may be the only
place in the world where the

cellar defines the wine
in both style and tradition.

So George took me to the cellar

to help me better understand.

It starts off quite basic.

So when you talk about Ruby Ports,

they spend a small time in
the cellar because you want to

keep them big and fruity.

So what we age in these cellars here,

are basically Tawny Ports. - Okay.

And Tawny Ports need a lot of oxidation.

And this is one of the few
occasions when oxidation is

actually a good thing in wine,

because most people talk about, you know,

oxidation being bad.

Here these casks really are recipients,

which allow the wine to breath.

And that allows the wine
to evolve from the big red,

young Ports, into these sort of wonderful,

delicate Tawny Ports with
sort of lovely, you know,

amber colors, gold colors.

These cellars are particularly important.

I'd say the micro climate they live in.

- Yes, it's humid.
- It's a little bit humid.

It's humid in here.

And being right close to the
river means that even in the,

in the hottest of summer
days, the wine doesn't heat up.

So we have a very stable temperature.

It means the oxidation is slow.

It's gradual and the flavors don't burn.

Okay.

You don't want to cook the wine.

We don't wanna cook that.

We're not making
Madeira, we're making Port.

Making Port. Exactly.

But it is funny what you
mentioned about oxygen,

which is essentially
that oxygen is the enemy

until it's not, right?

It's all about controlling it.

The Rubies will, they they'll
spend a little time in barrel,

right? - Oh yes.

So the young Rubies will spend some time

in like this big oak that we see,

we see on our left hand side here,

and these vats essentially
allow some oxygen to get in,

but really maintain what we want in Rubies,

which is the big, fresh
plummy fruity characteristics.

Those wines, by the
way, I mean, if you take a,

a vintage Port or late bottle
vintage and age it in bottle,

the oxygen also gets in cause
of the cork allows oxygen in.

And they also evolved and
eventually got the color of a 30

year old Tawny.

It's interesting what you
mentioned about location.

Was it chosen because of the
temperature or was it chosen

based on necessity 'cause of the river?

It's a question of the,

what came first, the chicken or the egg?

But in this case it was more
necessity being here and having

your barrels rolled across
basically a short distance into

here was much less expensive
than being up on the hill.

Yeah, sure, sure.

Because then you'd have to have an ox car

take your barrel up, but
there was another thing.

Why is all the Port on this
side of the river and not on the

other side of the river?

That all has to do with taxes.

Okay.

It was taxes and the church.

I mean, and God bless them both.

So the Bishop of Porto had
the right to tax all products,

all wines, all merchandise
that would come through Oporto.

So the shippers would have
their businesses on the other

side, but their warehouses here,

because this wasn't within his parish.

But I did wonder about that.

I said, okay, why is it a different city?

Even though it's essentially
right across the river.

Really excited to get in.

Do you want to go taste some of the wines?

Oh, that'd be, it's always a good thing.

Talking is wonderful,
but tasting is better.

Yeah, let's do it.

First thing I notice is we
have lined up glassware,

not what I sometimes
think of as Port glasses.

Port glasses. - Yeah.

Today we drink it like
wine because it is wine.

So a large glass allows
you not only to appreciate the

color, which is very
beautiful, but also the aroma.

And then the taste, the
first one is founders reserve.

And this is a Reserve Ruby Port.

It's about five years old.

You'll see it's very red in color,

primary characteristics
that you're looking for in Port.

A lot of fruit, a lot of
plums, a lot of aroma.

And I dunno if you notice,

this is the tie in the
heritage of Sandeman with

art tied in with two
Portuguese artists here and

recyclable canisters.

Anyway, to the wine. - Let's do it.

Interesting that I think all these,

you have a little bit chilled.

What I find when you,

when it's chilled like this
is you get the fruit aromas

and you don't get the spirit.

Okay. Yeah, the alcohol.

The alcohol.

There's, I think, a lovely fruit aroma.

Lovely fruit I do get some spice.

I get some... - Nice spice, yeah.

Some pepper spice.

And then on the pallet,
we were very primary.

That's, you know, it's a
younger, younger wine,

still have five years aged?

But young for a Port,
extracted ripe kind of fruit style.

But that still has a freshness.

A lot of people think of Port
as being sugary and sweet.

And if it is, it's not good Port.

Yeah, you like, you're
looking for that freshness

to balance it out.

Exactly.

And what that sugar does
do is it gives that length on

finish and that warming effect.

If it's done properly, it
doesn't come off as sweet,

so much as length. - Exactly.

Yeah, exactly.

And clean.

And then, and then what
happens is you say, hmm,

that tastes very good,
let me taste it again.

Yeah.

Okay. So, we going to the second wine here,

these vintage Ports are the,

the wines that are considered the best,

if you want, of the best.

So what happens is the
house decides I've got a vintage.

I want to declare it as a
vintage and they take it to the

Port Wine Institute,

which is the governing
authority and they're independent

panel will taste it and
say, yes, this qualifies.

If you made me say
this is similar to something,

it kind of reminds me
at least the nose of it,

of like a meaty Syrah.

At this age, I mean, this is a 2018.

I mean, this is a very young Port.

It's a very young vintage Port.

You'd be looking at
aging this for, you know,

15 to 20 years without much of a problem.

Yeah. Yeah.

And it, I mean, it's great right now.

I have no problem drinking it today.

It's delicious.

But I do understand what you're saying,

that this is the kind of
wine that would have a lot of

wonderful evolution in 15 to 20 years.

Unfortunately, as my,

as I've experienced, time
flies a lot faster than you think.

So you can put down a 2018
and all of a sudden it's like,

wow. - Oh my God.

I could drink it now.

So we're gonna change up the style, now.

Now we go into the Tawny style.

And here, here you see it perfectly.

Cause I mean, you have one wine,

which is definitely Ruby and another wine,

which is losing that Ruby
character and starting to develop

yellows and golds and amber.

And what's interesting
about this because this is a,

a very young Tawny.

It really is kind of the next
level of maybe our really

young Ruby, right?

It's not so far off from it.

And I like this one

is for want something
a little bit more mellow.

A little bit more laid back.

Mellow is a great way to describe this.

- I gotta tell you this on ice...
- On ice? - Yeah.

With a little slice of orange.

In the summer.

In the summertime.

Confusing is I think for a lot
of consumers is when do you

open these?

Will they age? Should I age them?

Normally, what has
this T top or bar stopper

is something that is
going to be used earlier.

So it's bottled for drinking.

For immediate consumption.

Yeah. For immediate consumption.

Whereas something
that has a driven cork in it,

the long cork in it is something
that you can lay down and

keep for a period of time.

The general guideline
that is that if you're drinking

a Ruby Port,

you can keep them open and
drink them for about a month.

When you're talking about the Tawny Ports,

you have a bottle of 20 or
30 year old Tawny open for,

for 60 days.

Oh, the Tawnies can go longer?

Longer because they're
wines that have been

exposed to oxygen. - Oxygen.

Interesting.

So here, I mean, here,
you really see the evolution,

not only of the color,

but also the aroma,
caramel and spice and vanilla

and almonds.

What's really lovely about
this is on the, on the pallet.

Those really burst through
that caramel kind of caramelized

orange peel,

completely different from kind
of what we've tasted before.

And that's because you're
seeing - that's about 20

years of difference, right?

So this is what you're getting
when you start to really put

some age on it.

Okay. The last one and I
have the stretch right over here,

to get the 30 year old Tawny.

We say it, say it very casually.

We're having the 20 versus the 30.

What were you doing 10 years ago?

It really is a big difference.

And so it takes a lot of
commitment from your,

from your producer.

This isn't the question of saying, well,

I'm gonna keep this wine for
20 years and it'll become this

wine and this wine for 10
years and it'll become that wine.

The styles are completely unique.

So the 20 year old may come off as being

a little bit fresher.

The 30 year old is a
little bit more intense.

The finish on this is
so tremendously long.

I get a lot of fig character,

all those things that
we loved about this one,

but just kind of a little heightened.

It's more intense.

It's more compact.

Strangely enough, there
are times when I find it

overwhelming to me,

this is a wine that you
could sit and drink, you know,

and maybe have some Roquefort cheese with,

or something like this.

This is a wine that you
almost like going like, God,

this is, let me think
here, let me, you know,

- let me contemplate, let me...
- I love this.

I love that there's so
many different styles

for whatever the occasion might be.

And we've only touched
on some of them here.

This is a tremendous
kind of intro to me for Ports.

So thank you so much.

Interesting we both
went for the 30 on that one.

Nova de Gaia may be
where the wines are cellared,

aged, and bottled, but
that's only half the story.

The other half lies about
an hour inland along the river.

The Douro valley is where the
grapes are actually grown and

later made into the wine that becomes Port.

The history of much of this
land is tied to a single woman,

deemed a visionary of her time.

Antonia Adelaide Ferreira

was an entrepreneur and pioneer for

this region in the 1800s
and was instrumental in

helping it become what it is today.

Luis Sottomayor,
winemaker for Ferreira Port,

the brand that carries
her name, tells me more.

I'm so excited to try these wines.

You know, Ferreira was
explained to me as the people's Port.

One of the oldest brands,
but most importantly,

I think it's always been Portuguese owned.

You know, so many ended up being,

being British owned at some point,

or at least aged and bottled,

but this has always been
kind of the Portuguese

people's Port. So...

And, and when with the Portuguese style,

all the other Port wine companies,

they belong for people who
came here to buy the wine,

to sold wine. - Okay.

But the Ferreira family,

they are the first
farmers to really try it,

their own grapes and sold the wines.

I wanna talk a little bit about
how this region came to be

Dona Antonia, give me her story.

So Dona Antonia, she's
taking charge the the company.

So when she dies is one of
biggest companies in Portugal.

What did she do during the 50 years or so

that she owned the company
that really helped, you know,

turn it into what it is today?

She developed a lot, the
company, not only the company,

but also the, the region.

For example, during
the phylloxera problems,

she has a lot of properties in Douro

and she gives property to
the government to do there,

all the works, to try
to, fight against that,

that disease.

Where you are now is Douro Superior.

Douro Superior, in that moment,

doesn't belongs to the Douro region.

But she acquired some
lands in that area because she,

she feels they will be very
important in the development of

the region.

She is one of the first
planting vineyards in that area,

which is nowadays is something beautiful.

And is from where they
comes, our better Douro wine.

The slope is so steep here.

Douro's a huge wine region.

And so in a so big region that
we have different geographies

in that area.

Where we are, geography are
much more soft, for example,

than in Cima Corgo, in Cima Corgo the,

the Hills are much more
aggressive than here.

Which much... - More aggressive than here?

Yes. - Here's pretty aggressive.

Yes, yes, yes, yes.

So how do you decide what
makes a classic vintage year

versus when you're gonna
do a "Quinta" vintage?

In my opinion, we have
much better quality now than,

than 30 years ago.

Our LBVs now, they could
be vintage at 30 years ago

or 20 or 30 years.

Wow so you think the overall
quality of Port has improved?

The quality improve, why?

Because you understand
much more the viticulture

and you have much better technology.

We only classify as wine as classic vintage

when we feel we have
the style of the company.

Other years, we have beautiful wines.

This is more a style of a
property than a style of the

company.

That is the biggest difference
between classic and single,

single Quinta.

The quality could be similar.

But the style is different.

But the style is different.

Different.

That is my biggest job
during the harvest is walk,

walking the vineyard, taste the grapes.

And to know if the, when is
the right moment to harvest the,

the grapes.

Luis explained to me how
he knows when the skin is

developed, the different
types of shift soils,

how he blends low altitude
and high altitude plots.

You could just tell he had
a lot of wisdom to share.

And before we had to taste,
he had a surprise for me.

It was harvest and production time

when I was in the Douro in September.

And once Luis makes
the call to pick the grapes,

the process is fast and furious.

See, grapes need to get
quickly from vine to fermentation.

It has to happen in the same day.

The harvest process goes as such.

Luis gives the command.

The grapes are picked and put in buckets,

then bigger buckets, then trucks.

There's about 700
grapes in a bottle of wine.

So you do the math of how
many bunches have to be picked to

facilitate even a small winery.

The trucks take them
to the production center.

The fruit is then dumped
into the destemmer,

which does exactly what it sounds like.

Separates the stems from the grapes.

Next, the grapes are
hand sorted to pick out

any foreign bits like
leaves or leftover stems.

For most red wines, the grapes
are then machine pressed,

moved into tanks and allowed to ferment

with the juice and skins.

But this is Port wine.

And the best Port wines
are still stomped by foot in a

process called pigeage in
giant stone tubs called lagares.

Sure, machines could be used,

but producers will tell you
that the action of your foot

treading the grape is just hard
enough to release the juice,

but not so hard that
you'll extract bitterness,

something machines
have trouble replicating.

Plus it's good old-fashioned tradition,

done in groups often to music.

It reminds us of the
combination of effort, joy,

and teamwork that's required to make wine.

Feeling the grapes between your toes,

the hot and cool pockets that mark where

fermentation has already begun.

The effort it takes to lift
your foot out of the must,

which is more strenuous
than you'd expect, trust me.

It's like driving a stick
shift in a world that's gone

automatic.

It's a nice reminder that
while technology is great,

there's something to
getting your hands dirty-

should I say feet dirty- and
doing the work the same way it

was done hundreds of
years before you arrived.

Luis And I decided to do our sampling of

Ferriera Port back in the city of Porto.

Little did I know I was
in for one of the most

special tastings of my life.

I don't think I've been this
excited for a tasting in a

long time.

I don't know as much about
vintage Port as I would like.

I work here 32 years.
Each day is like a start.

You're still learning?

A new, a new start.

What we have here is a
LBV late bottle vintage.

It is a wine with the
great relationship price,

quality because is not expensive.

So this is a style that essentially spent

a little extra time in oak
versus a Vintage, right?

Yes and we age it more two
years, two years more in oak.

So when he goes to bottle
is more drinkable than,

than a Vintage.

What we feel is the aromas
of the grapes, some spicy.

I get, I get a lot of meat spice.

Some black, some red fruit.

Now a Vintage.

Single Quinta.

This is '19 so is the youngest vintage.

The vintage usually is
declared two years after the,

the harvest in these grapes.

We still use man is doing the pigeage.

The robo works very well,
but doesn't have feelings.

It can work 24 hours a day,
never ask for more money.

It never was tired,

but if we want to go in
direction of perfection,

we must use men's doing that.

It is a very hard job.

Yeah. It's a very hard job.

They have to go many hours.

Yes.

And I didn't do it that long.

You stay there, stay
there in inside half an hour.

But thinking they must stay
there three hours at least.

Oh my goodness.

Think you said very,
very young just bottled.

Very, very young, looking
the color is still, it's dark.

It is very intense.

A lot, a lot, lot of spicy,
very balsamic, some cigar.

The wine prepare to live
another years in bottle,

but is drinkable.

So now a classic vintage 2018.

One of better years, which
I have to opportunity to,

to taste and to produce in
all my life as a wine maker.

Is beautiful to receive the 100 points.

But the best medal I
could receive is going in,

in a restaurant,

seeing the people drinking
a bottle of our company.

And when they finish them, ask for another.

Quite fresh, fresh year.

This wine more than
the others, coats the pallet.

Is like to eat a steak,
a meat, to eat meat.

I was gonna say it's
very spicy on the finish.

And is long and is powerful.

I'm very surprised all three of them

now have had a really
strong spice component.

I will never see how long
that wine could live because

I will part and wine will still be

for the next generations.

What is beautiful is you
do get a legacy in that sense.

So what do we have?

So now I didn't say a old
vintage because is three years

youngest as me.

And I think I'm not, I'm not old.

It has been bottle same
year as the man arrival

to the moon.

These previous wines, we
have tasted, they are a young,

young wines that doesn't
have sediments in bottle.

So what we must do is decant them.

Luis explained to me
that the corks are replaced

by hand every 25 to 30
years to keep the wine sound.

But that doesn't stop
them from being fragile.

After removing the cork old
wines like this are decanted,

as they tend to have a lot of sediment.

Then Luis rinses the bottle and funnels

the decanted wine back in.

Look at, it's perfect.

The color for a wine with 50, 55 years,

complexity is amazing. - Oh my God.

The fruit character
goes into this dry fruit.

It is disappeared.

And it starts to, what we called bouquet.

Yeah. Bouquet.

It's the aromas, which wine wins in,

in bottle that happens after many years.

But, but the complexity are, are wonderful.

That wine, they start to have
some aroma like pharmacy.

Iodium.

- It turned from a wine that
- those young wines that are

very rich and mouth
coating to a very light.

Yes.

Easy drinking.

Easy. But at the same time,
it stays in mouth for many...

But the finish is so long, so warming.

And it's very, very spicy.

Yeah. Still spicy.

And like you said, that's kind...

The spicy, very spicy in mouth.

I could drink that wine alone like that in,

during the winter in a
cool night near the fire.

Yeah.

Making that wine with conversation,

eating some good cheese and
drink that wine is the best we

can have in life.

Speaking of the best
you can have in life,

Luis had one final surprise for me.

I have here something special to you.

This is a 1966.

We have here wine with
more, 103 years that that.

1863.

Are you kidding?

Yes. Yes.

I'm not kidding.

We're not gonna open this, are we?

Yes, it's true.

It's true.

That's right.

A bottle of 1863 Ferriera Port.

Nearly 160 years old.

Before the world wars,

before the Eiffel tower, blue jeans,

and the light bulb were invented.

A time when the US was at Civil War,

only had 34 states,

and the national Anthem
had yet to be written.

When we say wine is history in a bottle,

it's rarely this literal.

Even the bottle has a story.

This is a bottle made by hand.

Looking that bottle,

the neck is, is not in
the vertical position.

Yeah. You can see kind of the divots.

It's not perfect.

The bottle is something
amazing to look at the color.

Fantastic.

Is a wine to thinking, to talk, to discuss.

The color is the thing that is,

is absolutely blowing my mind.

Just that beautiful amber gold.

It looks like an aged aged white.

It looks like an aged Chardonnay.

Oh wow.

This is the most over the
top nose we've had all day.

They have honey.

That iodium even more pronounced. Right?

That pharmacy I've never heard that.

But that is, that is exactly what it is.

It smells like a old
pharmacy, crushed flowers.

Oh my goodness.

Oh my goodness.

You still be alive.

It, it has this character almost like a,

a bourbon with these beautiful
vanilla, caramel, honey,

rich, rich, rich extracted.

Amber honey.

Is a question of sensations.

It's not only the quality
of wine, it is the story.

This history, which is behind him.

Is a wine, not easy to describe,

but only to say thanks to God, to let,

to give us the possibility to taste a wine,

a wine like that.

To be grateful for that

and to be grateful for you
for choosing to share this.

I very much appreciate it.

This is one of the most
special moments of my life.

Been my pleasure. - Thank you so much.

Thank you very much.

One of the most inspiring
parts of trying this wine was

this, the bottle was not only still sound.

It was incredible.

With no modern farming technology,

no benefit of the metering and
the measuring and the science

of modern wine making,
the people of Ferriera in 1863,

managed to make a
wine that lasted 160 years.

And Luis now makes wines
that will outlive him by the same.

As I shared the bottle with Luis,

the Ferriera team and the crew,

I reflected on the journey it had taken

and the fortune I'd had.

The generations who passed
it down one to the next each

saying, nah, don't open it yet.

And I was the lucky man
who someone looked at,

Luis, luck, God,

and said, now it's time.

The first time I visited Portugal,

I had no idea what kind of food to expect.

I thought maybe it would
be similar to Spanish cuisine,

but I quickly found out it
was unlike any other European

cuisine I had.

It's hearty and rustic and rich.

Cured meats and smoked sausages, seafood,

hardy vegetables and
legumes, soups and stews.

It uses lots of spices.

Many of which come from
Portugal's former colonies.

Paprika, clove, and cumin.

Chef Rui Paula wanted to take all of these

amazing ingredients and
spices from traditional Northern

Portuguese cooking and make something

contemporary out of it.

What came from that was DOC,

his acclaimed restaurant in
the gorgeous Douro River Valley.

Beautiful view, huh?

It's amazing spot. Yes?

Yeah. There's there's worse
places to have a restaurant.

I'll tell you.

Yes. It's all restaurants
on the river, you see?

Oh, in the indoor too?

All in the river.

Yes.

Wow.

It's, it's not boat.

It's a restaurant.

And what made you decide to open here?

I mean, you could have opened in Lisbon.

I was born in Porto, but
my family is the, this region.

Yeah. Your family's from here.

Yes.

So this was where,
this is where your heart is?

Yes. - Yeah.

You are a two Michelin star chef now.

What inspired you as a chef? What made you?

The, my family have a big house.

My grandmother cook for many people.

Big, big dinners.

Yes.

And the flavors, the house, the smell.

The, the business is my inspiration.

Yeah.

So you wanted to take that
experience and give people that

same, you know, joy that you had as a kid?

Yes, yes.

You guys, you have
some dishes prepared for today.

Yes. - Yeah?

Wanna go eat?

But it's a secret.

A secret? - Yes.

Now, but after you try.

Okay, good.

You wanna do it? - Okay. Come on.

I had a feeling,

the food in the Douro was
gonna be just as good as the wines

from here.

That is lovely.

And that is a Reserve White.

- Reserve...
- I mean, you look at it,

you would look at it and you think,

oh, it's a Tawny, but
this is just an aged white.

I hope you like the food.

I'm sure I will love...

For me, the food is very important, huh?

Yeah.

Wines is important, but the food.

Did I mention Chef Paula

really wants you to visit Portugal?

You have Reserve Port in Portugal,

Portugal is a beautiful
country and 14 wine region.

Wine! 14!

Quality price to wines. Beautiful.

I love how, like I said,

you are just the biggest
advocate of Portugal

I think I've met here.

What is it?

This it's a dirt, it is not dirt.

Yeah. Yeah.
Obviously, underneath.

Sauce mushrooms, mushrooms, and egg.

Okay. With, with a little sauce with squid.

Oh, so it's a
squid ink like breadcrumb.

Yes. You have chorizo also.

Here is a mushrooms.
Here-iot's a fake truffle.

Oh, fake truffle.

Outside it's a squid, inside
it's a typical Portuguese.

You have bread, chicken, pork.

And after this blend is smoked.

Okay. And you smoke it.

I couldn't construct
something to look this nice.

Even if it wasn't food.

Yes. Yes.

Mushroom right off the bat.

Beautiful, beautiful earthy mushrooms.

The creaminess from the egg.

I wanna get a bite with the yogurt.

It's umami. - Very, very umami.

Food.

This is like a smoke bomb and I love it.

I love it. It's almost like a cigar.

Now for the reserve, you try it.

Oh my gosh. You are
a hundred percent right?

I think it's possible. Yes?

Because when you think about it, what is,

what do people pair
a lot with cigars, right?

They like Port for that.

You get that same effect with this.

Yes. - This is amazing.

Yes, it is.

I've goosebumps, I'm so.

The Ferreira Dona Antonia
Reserva White Port was

floral, woodsy, fruity and peppery.

And it paired with the smokey
umami flavors wonderfully.

This is a great example of
how wines can elevate a dish.

Port and cigars are a classic
pairing because the strong,

heavy cigar is balanced by the fruity Port.

But yet the Port has enough
weight to stand up to the

intense smoke.

And the smoked meat was really smoky,

just like a cigar.

And the saltiness of the squid
ink was also complimented by

the sugar and the wine.

By the way, Chef was really impressed.

I put together the cigar
thing he was going for

all on my own.

And do you speak, I
not speak with him before.

Yeah, no, I didn't. I wasn't prompted.

It's not, it's not is not, it's not fake!

It's not fake!

We paired the main course
with a table red from the Douro.

Casa Ferreirinha's Quinta de Leda.

Absolutely beautiful
fragrant, cherries and flowers.

Yes. - Thank you.

Many textures.

The cauliflower.

So this is... - This is raw.

Raw, purree'd, and then seared.

Yes. - Great.

A sauce.

The cheek black pork.

Black pork cheek.

And the lardo. The same pork.

That's the same pork, that's the fat.

The lard, the fat.

Okay. So look at how it shreds.

I had a bite of the meat
alone and it just melts. Wow.

When you get it with the lardo,

it really does elevate
it to, to the next level.

I hope all of you get to try black pork

this good in your lifetimes.

The tannin in the wine
matched with the fat of the pork

while the acidity cut through
the fat of the lardo and the

creaminess of the cauliflower.

Wow. I mean look at it.

What is this?

This is hazelnut.

Oh, I see the hazelnut.

The hazelnut is here and
after you have hazel malt.

Yeah. Okay.

It's like a caramelized.

Yes. Chocolate coffee hazelnut.

And I will say, Port is, you know,

you can pair it with
other things, but it is,

it's the best with dessert.

If you have this wine, it's
not same LBV or vintage.

If you have an LBV or vintage.

It is good for cheese.

Oh, interesting.

So you... - The interest.

The stuff that's more serious.

Let's do it with savory.

This, I know this wine, this one is,

is better for the coffee, chocolate,

but it's not a black chocolate.

Yeah. There's a
famous pairing in America.

Wedding cake and champagne.

It's the worst pairing on the planet.

You have dry acidic champagne
with sweet wedding cake.

Champagne for me is
good with oyster, meat, fish.

But dessert is not good.

No. - No.

Because you have to have to have to have

sugar in your wine to
match sugar and dessert.

You cannot have a sweet
dish and have zero sugar in your

wine, it's no good.

It clashes.

You got it.

Sweet dishes need sweet wines to pair.

It's why Ports are so often
the choice of restaurants around

the world for their dessert pairings.

Citrus, and stone fruit desserts

pair better with white Ports,

nutty and light chocolate
desserts with Tawnies,

like what we have here,

and dark chocolate and berry
desserts best with Rubies.

This region.

The desert beautiful and
because the Doruo is unique,

in my opinion, it's unique.

Obviously there are, you know,

the Tabernas and there's casual food,

but this is a treat.

Both, I think for obviously
your guests and treat for me.

Yes.

So thank you so much.

Thank you. Thank
you and nice to meet you.

Thank you.

And so ends our adventure in Port.

Is there any wine like it?

You tell me you like a Cabernet.

I'll find you a dozen wines
and similar style, but Port,

no one can touch it.

It's a wine that could be had
casually and cocktails with

friends or formally with meals.

It can be part of your usual
routine or part of a once in a

lifetime experience.

You can get a Port from
the year your child was born

and trust that when you give it to him

on their 21st birthday,

it'll just be hitting it's stride.

Or get one from the year

you got married and have
it on your 60th anniversary.

Pass a bottle down two,
three, four generations.

Knowing that you've got a time capsule

with a piece of you attached.

Or have some tonight,

knowing that winemakers
don't really care how you drink it,

as long as it brings you joy.

And while the people who
make these wines may change the

tradition of Port,

but the Douro Valley
itself continues to endure.

I hope you enjoyed the magic
that is Port and we'll see ya

next time on V it's Vino.