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At roughly 37,672 square miles, Portugal is slightly smaller in area than Indiana but is the seventh largest wine producer in the world. There are 16 Quintas, or Port Houses, in Oporto, and the regional climate is similar to that of California.

• Types of Port Wine: White, Ruby, Tawny, Dated and Vintage. Vintage Port should be consumed within 48 hours of
  opening.
  
• Aging: Since it's fortified, Port is capable of aging in wood from two years to many decades — much longer than most wines.
  
• Serving: Port is typically served as a dessert wine, and Stilton and cheddar cheese are traditional accompaniments. Serve port in a narrow, colorless wine glass and only fill it to half. This allows you to swirl the wine, see the rich color first hand and to smell the fruity aroma. The shallow bowl keeps the alcohol content from spoiling the flavors of the port.
  
• Decanting: Ports that are matured in bottle need to be decanted to remove the sediment. Ports that mature in cask have had the sediment removed before bottling, so they should be bright, clear and ready to drink.
  
• Storing: Ports with a plastic cork are not meant to be aged and should be stored upright so the cork does not touch the liquid. Ports with a cork stopper should be aged and stored on their side.
  
• Folklore: Tradition has it that when you are serving port to guests, you must always pass the decanter or bottle to your left to avoid annoying the devil that lurks over your left shoulder.
  
• Cocktail: Chip Chip is the ultimate summer cocktail, made with one part dry White Port, two parts tonic water. Pour over ice in a large glass and top with a sprig of mint.

Taylor's Port
Oporto, Portugal
www.taylorfladgate.com