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OF
MIXED DRINKS
151
PORT.
The wine
commonly
known
as
“Port,” is grown
along the
River
Douro,
in Portugal,
where the same
is known
as
“Vinho
do
Porto.”
On the banks
of this river, not far
from the
city
of
Oporto, are the
vineyards of
the
Alto
Douro.
The vineyards
are
built in
terraces,
resembling
Inammoth
stairways,
on the steps
of which
are
planted the vines.
A
great variety of
grapes are
grown
here, and the
vintage
begins about the middle
of
September.
Only perfectly ripe
grapes are gathered by the
army of
women
performing this work. The
press
ing of
the grapes is
very similar
to the method
used
in
the
Sherry district of Spain.
The fermentation of
the must begins
almost
im
mediately
after
the same has been
transferred into
the casks,
but
in the
production of
the
richer
wines,
fermentation
is stopped at an
early
stage, by the
addition of
young
French
brandy.
The wines
intended
for dry Ports
are
allowed
to
ferment more
thoroughly
before
brandy
is added.
When
the secondary
fermentation is
complete, the
casks are
transported
to the
cellars of
the
shipping
firms, most
of
whom are located at Oporto.
Wines from
the
perfect
crops are
sold.
as
vintage
wines, and
a
great
many are shipped to
England,
where, at the
age
ot'
from
three to
five
years, they
are bottled.
Port greatly improves in
bottles, and care should
be
taken to use
only
the
very
best
corks.
Bottles
should be
hermetically
sealed
either with
wax
or especially
made caps.
A
Well aged
bottle of
Port
should
be
carefully
decanted before serving,` as