Port wines are made from grapes grown in Portugal’s Douro wine region. The Douro was established as one of the first wine regions of the world in 1756. The region, which takes its name from the Douro River that runs through it, is home to vineyards planted along the river’s impossibly steep banks. The river begins its westward course in Spain, where it is known as the Duero, and empties into the Atlantic Ocean at Oporto, Portugal’s second-largest city.
The Douro River is wild and rugged and the region is divided into three sub-regions. It is most rugged near the Spanish border, the Douro Superior, where it is also the hottest. Cima Corgo, the middle sub-region, is still rugged with rocky soils, but the temperatures are not as extreme as the Duoro Superior. The Baixo Corgo is the westernmost region where rainfall is ample and the soils fertile.
Port wines may be made using a long list of grape varieties, though five indigenous varieties are most commonly used. Port’s most obvious difference from dry red wines made in the Douro is their fortification. During fermentation of the base wine it is fortified with a high-alcohol spirit that stops fermentation and produces in a sweet wine with relatively high alcohol.
After fortification the wine is aged for varying amounts of time and in a variety of vessels that, along with the quality of the base wine, determine the style of Port wine. The styles of Port wine include Ruby, Reserve, Late-Bottled Vintage (LBV), Tawny, Vintage, Single Quinta, and Colheita. White and Rosé Ports are also made, but are less common. You will find a more comprehensive discussion of the types of Port on the Wines of Portugal website.
Sandeman was established in 1790 by a 25-year-old Scottsman named George Sandeman. He borrowed £300 from his father to begin a wine merchant business in London that would eventually become one of the world’s leading Port and Sherry businesses. He was known for his honesty and innovation. In 1877 he registered the name of his company after the Trade Marks Registration Act was adopted in England making it one of the oldest registered trademarks still in use. George Sandeman or his direct descendants led the company until 1952 when it became publicly held. Seagrams purchased Sandeman in 1980 and eventually sold it to Pernod Ricard in 2000. Sandeman was acquired by Sogrape in 2002.
We received this wine as a tasting sample.
Sandeman Founder’s Reserve Ruby Porto — dark ruby with generous aromas of caramel, candied cherries, plums and blackberries. Flavors include sweet red cherries, caramel, boysenberries and blackberries. The wine has a medium body with drying tannins and a sweet, hot finish. 20% ABV. Price about $21.99 to $29.99
The flavors are fruit-forward and vibrant with notable sweetness. The 20% ABV is definitely evident on the hot finish, but is to be expected in a Port. The Founder’s Reserve Ruby Porto is a blend of the finest lots each vintage and is aged for five years.
Sandeman recommends serving the Founder’s Reserve Ruby Porto in a large wine glass chilled. We tasted it both chilled and at closer to room temperature. We prefer the warmer temperature because the full fruit flavors are easier to enjoy. Sandeman also suggests the Founder’s Reserve Ruby Porto can be used to mix cocktails such as Sandeman Sangria, Sandeman Rush, Sandeman Don’s Dram or Sandeman on the Rocks. The lowest alcohol versions are the most appealing to me.
Sandeman Founder’s Reserve Ruby Porto is widely available in the US. If you are lucky you will find it packaged in the special edition canister pictured above. The artwork on the canister was created by Portuguese urban artist, OzeArv.
Thanks to Cork + Knife for organizing our tasting.
Cheers!
