PORT
vintage =harvest =year,
quinta =vineyard =estate =property		 Type Classification of harvest Barrel storage
in Wood		 Blended
vintage =harvest =year,
quinta =vineyard =estate =property		 Filtered and cork Label on bottle Bottle aged, pre-sales Bottle aged, post-sales Pre-drink => Colour & Flavour Post drink Additional Foods to Pair with Producers Available at systembolaget.se
VINTAGE PORTO Vintage,
bottle aged		 best 100m3 large oak barrels,
6 months < 2 years, (must be bottled two years after the vintage)
deep red, fruity		 single declared year,
several estates		 unfiltered,  "Vintage Porto" yes, must age 10-40 years before sale     >10 years => golden brown
dark ruby colour
& fresh fruit flavour
(medium-to-full bodied, with a power and richness not found in other ports)		 keeps 24h opened 2% of production,
Only on declared vintage years  (by house(shipper),
2011, 2007, 2000, 1997, 94, 83, 82, 75, 73, ...
2007, 2005 2003, 2000, 1997, 1995, 1992, 1991, 1985, 1983, 1982, 1980, 1977, 1966, 1963 and 1960.
2015		 Blue and Stilton cheese, almonds and walnuts, chocolate and chocolate-based desserts and puffed-pastries.
Blue cheeses such as Stilton, Roquefort, Gorgonzola and Fourme d’Ambert are the classic candidates, but a well-aged, powerful cheddar can also work well. Terrific additions to the cheese board can make all the difference to the vinous pairing. Red grapes, dried red and black fruit and walnuts will add an extra dimension to a Port and blue cheese pairing.		 Cockburn,
Churchill,
Dow,
Fonseca,
Graham,
Sandeman,
Taylor Fladgate,
Warres		  
Single Quinta Vintage wood aged   <<<  single 'Not declared' year,
single estate (the best)		       yes decant,             
CRUSTED ("Unfiltered tawny") wood aged   4-6 years one OR several years,
estates?		 unfiltered,
driven wine-cork		 year of bottling
(> 3 years in bottle already)		 > 3 years in bottle before sale can improve (-5years) but is not needed The wine’s peculiar characteristics create a deposit (crust) in the walls of the bottle.
Unfiltered, i.e. aeration, settle and decant, 		            
LATE BOTTLED VINTAGE PORT
LBV filtered 		 wood aged   in wood casks OR steel, for 4-6 years single year,
estates?		 filtered year of vintage
AND year of  bottling		   can improve but drink within some years   full-bodied ripeness and flavors of a true Vintage Port,
Single year harvest gives a lighter body of taste.		     LBVs and young Vintage Ports are classically served with Stilton and freshly shelled walnuts, although other blues such as Maytag Blue work quite well. Their more forceful presence also lend themselves to richer chocolate and/or fruit courses than described above, or with coffee/espresso.    
LBV Unfiltered (traditional) wood aged   <<<   unfined,
unfiltered,
driven wine-cork		     yes Unfiltered, i.e. aeration, settle and decant,
if marked 'traditional' or 'bottle-matured' then they need decanting. 		 as good as Vintage Port          
LBV?
Bottle Matured		     <<<       > 3 years in bottle before sale   Unfiltered, i.e. aeration, settle and decant,
if marked 'traditional' or 'bottle-matured' then they need decanting. 		            
RUBY PORT (regular) wood aged most basic port style steel OR concrete tanks (vats) OR wood,
for 2-3 years		 several years,
estates?		 yes, fined and cold filtered   no no, does not improve   red-ruby colour
& full-bodied fruity flavour, noticeable sweetness.
taste of berries, with light tannins.		 keeps 1 month opened   Blue cheese, milk chocolate, and berry-based desserts. Cockburn,
Croft,
Graham's Six Grapes,
Nieport,
Taylor Fladgate,
Warre's		  
Premium Port/Ruby?
(finest /especial /reserva ruby /vintage character)		 wood aged   in wood barrels,
for 4-6 years		 several years,
estates?		 yes   no no, does not improve       RESERVE PORT: a Premium Ruby that is approved by IVDP's tast panel.
VINTAGE CHARACTER PORT:  a Premium port but the name is now prohibited by IVDP.		      
                               
TAWNY PORT
(Fine tawny,
Tawny reserva)		 wood aged   pipes', 550liers smaller oak barrels,
in wood barrels for 3 years
(TAWNY RESERVA: 5-7years)		 blended with several older in fractional blending,
estates?		   no year  no no, does not improve   makes it golden brown tawny colour
& nutty flavour, lighter body, drier than Ruby, buttery, nutty caramel flavor, caramelized figs, dates and prunes
browner, softer, nutty, caramel		 keeps  4 months opened   Aged cheddar cheese, caramel apples or apple pie, dried fruit, milk or dark chocolate, cheesecake, tiramisu, pumpkin or pecan pie.
can be served slightly chilled and marries impressively well with salty, dry, hard cheeses, such as Parmigiano Reggiano (Parmesan), cheddar, Comté and Pecorino. accompany these hard cheeses with Membrillo (quince paste) and dried winter nuts. The sweetness of the Membrillo  balances the sweetness of the Port, and the nut blends seamlessly with the aged nuttiness of the Port.
Tawny Ports are often served after dinner, either alone or with more delicate desserts that nonetheless are quite flavorful. Shaved chocolate and fresh raspberries, a mocha brownie, cheeses like an aged Gouda or Morbier and blues lighter than Stilton. Dried apricots and other fruits accompanied by walnuts, filberts and unsalted almonds are also quite good.		 Cockburn's 20 years,
Dow's 10 Year,
Graham's 20 Year,
Taylor Fladgate's 10 Year,
Warre's Otima 10 Year		  
INDICATED AGE Tawny wood aged   10-20-30-40 years several years,
estates?		   average # of 'years in wood' (but only 10-20-30 year allowed) no no, does not improve   paler with age, more elegant bouquet, more delicate flavour, drier style          
COLHEITA
"single harvest reserve"		 wood aged   in wood barrels (small casks),
for > 7 years
7-8 years OR much longer -100		 single year,
estates?		   year of vintage
AND year of bottling		   yes   aromas of dry fruit, wood and spices.          
                               
White Port
Dry No it even detererates
Sweet No
                               
Rose Port