PORTUGAL ADVENTURE of Bob and Bernie
We have just returned from a great week in Portugal exploring the wines and ports of the Duoro River area. We were in Porto for three days seeing the city, visiting the port lodges, and trying the ports.
Pic one: Porto Hotel
This is the hotel we stayed at in Porto. We were on the third floor with windows facing both the river and the waterfront. It was great to look out and see the replica port boats going by and also see the eating areas along the river front.
Pic two: Port boats used to transport port down stream in the older days.
We spent a day visiting the sites of the town. It was amazing how many churches there were--side by side. The outsides of the buildings in this town are covered in tiles with all kinds of designs on them and they are well preserved.
Pic three: On of many churches
Until recently all ports had to be brought down to Porto to age in what they refer to as lodges, we would call cellars or warehouses. It was a site to see all the big signs across the river with the various winery names.
Pic four: Port lodge where port is aged.
Depending on the type of port you are producing there aging barrels vary in size. Here are some of the Calem barrels.
Pic five: Port again large and small oak containers
When were at the Graham ageing facility, we had a marvelous tasting. There were 8 different ports we tried. I enjoyed the 10 year old tawny the best of this flight. This is the row of glasses in Bob's flight.
Pic six: Bob's sample of eight different ports.
As we traveled we were invited into the cellars to see the early aging and when we were there often we were offered barrel tastings. It is unique to have the wine pulled out and drained into your glass. Later it is fun to see how it has changed over the years from what you have just tasted.
Pic seven: Bernie barrel sampling
Spending time walking the ageing side of the river gives one a great view of the old town;. Taking a break to sit down and watch the others go by is an education too. Here Bob is taking a break on the water front with Porto behind him.
Pic eight: Bob on the water front with Porto behind him.
As were traveled up the river it was amazing to see all the vineyards. The terracing was extensive. The old vineyards had walls of stone facing the terrace walls but the new vineyards have developed so that they do not use the stone but are still able to plant from one to four rows of vines and even get small tractors down the rows. There really is no way to describe the beauty of these terraces.
Pic nine: Sample of terraced vineyards
We were at on vineyard the first day of harvest and they were sorting the grapes as they came in from the fields. This was a large crew as usually there are four sorters.
Pic ten: Sorting grapes
The port wine is still stomped by foot so as not to break the grape seeds. They have these big square stomping tanks that they use to hold the grapes. They stomp the grapes for four hours and then they are allowed to ferment. This is done after they pick grapes all day!
Pic eleven: Grape stomping tank for port
Of course no wine trip would be complete without food. We had plenty and it was all great. Here we are at one of the last meals we had as a group.
Pic twelve: Food and wine for all!
We have just returned from a great week in Portugal exploring the wines and ports of the Duoro River area. We were in Porto for three days seeing the city, visiting the port lodges, and trying the ports.
Pic one: Porto Hotel
This is the hotel we stayed at in Porto. We were on the third floor with windows facing both the river and the waterfront. It was great to look out and see the replica port boats going by and also see the eating areas along the river front.Pic two: Port boats used to transport port down stream in the older days.
We spent a day visiting the sites of the town. It was amazing how many churches there were--side by side. The outsides of the buildings in this town are covered in tiles with all kinds of designs on them and they are well preserved.Pic three: On of many churches
Until recently all ports had to be brought down to Porto to age in what they refer to as lodges, we would call cellars or warehouses. It was a site to see all the big signs across the river with the various winery names.Pic four: Port lodge where port is aged.
Depending on the type of port you are producing there aging barrels vary in size. Here are some of the Calem barrels.Pic five: Port again large and small oak containers
When were at the Graham ageing facility, we had a marvelous tasting. There were 8 different ports we tried. I enjoyed the 10 year old tawny the best of this flight. This is the row of glasses in Bob's flight.Pic six: Bob's sample of eight different ports.
As we traveled we were invited into the cellars to see the early aging and when we were there often we were offered barrel tastings. It is unique to have the wine pulled out and drained into your glass. Later it is fun to see how it has changed over the years from what you have just tasted.Pic seven: Bernie barrel sampling
Spending time walking the ageing side of the river gives one a great view of the old town;. Taking a break to sit down and watch the others go by is an education too. Here Bob is taking a break on the water front with Porto behind him.Pic eight: Bob on the water front with Porto behind him.
As were traveled up the river it was amazing to see all the vineyards. The terracing was extensive. The old vineyards had walls of stone facing the terrace walls but the new vineyards have developed so that they do not use the stone but are still able to plant from one to four rows of vines and even get small tractors down the rows. There really is no way to describe the beauty of these terraces.Pic nine: Sample of terraced vineyards
We were at on vineyard the first day of harvest and they were sorting the grapes as they came in from the fields. This was a large crew as usually there are four sorters.Pic ten: Sorting grapes
The port wine is still stomped by foot so as not to break the grape seeds. They have these big square stomping tanks that they use to hold the grapes. They stomp the grapes for four hours and then they are allowed to ferment. This is done after they pick grapes all day!Pic eleven: Grape stomping tank for port
Of course no wine trip would be complete without food. We had plenty and it was all great. Here we are at one of the last meals we had as a group.Pic twelve: Food and wine for all!
1 comment:
I also thought that the terraced mts. along the Rhine were unique. We were told that by going up the mts., the grape vines get more sun. In Italy, they don't have to terrace; they can plant on flat land because Italy is further south and gets more sun. Is it true that sunshine is necessary to bring out the sugar in the grapes?
Patsy #108
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