Vinho do Porto (Port wine) is sweet and has a high alcohol content of around 20% due to the addition of aguardiente, which is somewhat brandy-like but not really brandy. This is done to stop the fermentation process at the optimal strategic point. It also adds additional sugar and alcohol. It works quite well in our view.
I, a very health conscious person, have attributed certain significant health benefits to the consumption of this very special digestive. Nitpickers might accuse me of making scientifically unsupportable claims here. Well, I acknowledge that my claims are based largely on personal anecdotal accounts (yes, my own). Third-party affirmation aside, I remain convinced; draw your own conclusions.
Grapes for Portugal's version of Port are grown, harvested, and crushed in the Douro Valley region of northern Portugal. The resulting elixir is shipped in stainless steel tankers to Vila Nova de Gaia on the southern bank of the Douro River across from Porto. Here, the aging process, lasting at least two years and often much longer, occurs only in French oak casks built upon wooden floors in caves, lodges. Humidity is modified by humans who are entrusted to open certain strategically placed spigots to allow the pooling of rain and river water in stone tubs and to slightly moisten the wooden floors. No human intervention is allowed in regulating the temperature. The abundant cloud cover and rainfall and insulating properties of stone walls on the southern bank do that job perfectly.
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Millions of liters of Port stored for aging in theSandeman facility |
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The Sandeman company chose a unique logo from apainting by a Scottish artist around 1920 |
In Porto, we boarded a Metro train at the Trindade station, which is about a three-minute stroll from the little apartment we are renting for this brief stay. There we boarded the Jardim de Morro line to cross one of the six bridges, the Ponte Luis I in this case, spanning the Douro River to get to Gaia. It took three stops and perhaps 10 minutes. The train was crowded with what we judge to be incredibly patient, polite people, and it was immaculately clean. Observant uniformed personnel, many with police insignia and equipment at their sides, patrol the stations. We are always happy to encounter them and confidently engage with them when we have questions. They all project strength and confidence and always seem happy to help. I believe their presence contributes to our feeling of safety at these stations and throughout Porto.
The Gaia train stop perches atop a high promontory overlooking the Douro and Porto. What a sight, especially at dusk! Sunset watchers by the hundreds gather here in the evening and listen to the buskers performing their art. It has the feel of an outdoor concert.
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A view of the Porto side of the Douro takenfrom the Gaia promontory |
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This is just the beginning of the crowd |
The steep descent from there took us to this planet's largest concentration of caves carved into facilities housing millions of liters of Port wine awaiting the right moment for bottling where further aging may or may not occur. These decisions are based on the judgment of specially gifted, trained, and honored humans who determine the desired result and know how to achieve it.
Earlier, we arranged to meet up with newly acquired and thoroughly delightful American friends: Paul and Karin (with an "i", to be sure) in front of the Sandeman cave where we enjoyed a delicious lunch at the Micha restaurant followed by a tour of the Sandeman Port facility. Our guide shared her extensive knowledge with humor, and at the end we enjoyed a tasting flight of a white, a ruby, and a tawny. We met up with two British couples at our table who were at least equally enthusiastic about the experience and pleased to share their memories of touring parts of the U.S. while we discussed the various parts of England that we plan to visit.
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Our American friends pondering the medicinalbenefits of Port wine |
Porto continues to delight and surprise us and demands a return.
Mary Lou has posted her photos of the day on Instagram. They reproduce there so much better than here on Blogger. Enjoy at instagram.com and search for 4661molinaro.