For my birthday, a friend gifted me a bottle of Angel’s Envy bourbon. It was a fantastic gift (thank you, Jaclyn!), but what stood out to me was a detail on the label: “finished in port wine barrels.”
Usually I hear of bourbon barrels being used to age other things. The Goose Island Bourbon County Stout, for example, is a beer that’s aged in bourbon barrels, and it’s so special that people will line up outside grocery stores in the hope of grabbing a pack. But I’m less familiar with port wine, and I wanted to learn more.
I’ve been seeing port pop up on menus and in cocktail recipes with more frequency. When I think of port, I imagine the nobility in medieval times sipping from big pewter goblets. Of course, you don’t need to be a royal to enjoy it!
I reached out to an expert for some advice on how to incorporate port into more of my winter cocktails. He gave me a crash course in everything I needed to know about the wine, and shared some of the best ways to use it in cocktails.
The Port Expert
I connected with David Guimaraens, head winemaker for Taylor Fladgate. Born in Portugal, David is the sixth generation of his family to be involved in the port business. He’s widely recognized as one of the most gifted winemakers in the modern port industry, and his tips on how to winterize cocktails with port are simple enough to incorporate into any cocktail routine.
For starters, what is port?
Taste of Home: For someone who may be unfamiliar with the category, how would you explain what port is and what distinguishes it from other styles of wine?
David Guimaraens: Port is a fortified wine produced in Portugal’s Douro Valley, one of the world’s oldest demarcated wine regions. What sets it apart is that a small amount of grape spirit is added during fermentation. This stops the fermentation process so some of the natural sweetness from the grapes remains in the finished product. The result is a uniquely rich, concentrated fruit wine with an incredible depth of flavor.
There are many different styles of port, from fresh, vibrant ruby ports to complex, aged tawnies and exceptional vintage ports. That diversity makes port a far more versatile category than many people realize, with styles suited to everything from cocktails and aperitifs to food pairings and after-dinner enjoyment.
TOH: What qualities does port bring to a mixed drink, and why does it work particularly well as a cocktail ingredient?
DG: Port brings fruit notes, sweetness and complexity to a cocktail. Depending on the style, its flavor profile can range from fresh berry and spice to dried fruit, nuts and caramel. It is remarkably versatile behind the bar. Port can replace or complement vermouth and other sweet components in classic cocktails. Its concentration of flavor allows you to add complexity to a drink without a long list of ingredients.
TOH: Why is port trending for winter cocktails and seasonal entertaining?
DG: There is something naturally comforting about port during the colder months. Its fruit and spice notes pair particularly well with seasonal flavors such as cranberry, orange, cinnamon, ginger and chocolate, making it a versatile choice for holiday entertaining. Port has also always been a wine for sharing. Serving it in a cocktail or a simple spritz offers a more informal, contemporary way to enjoy that tradition and bring port to the table.
How to Use Port in Cocktails
TOH: For someone experimenting with port cocktails at home for the first time, what is the easiest way to begin? Are there simple serves, ratios or ingredient pairings you recommend?
DG: Keep it simple. You don’t need to be a mixologist to make a great port cocktail. A port spritz is an easy place to start: Serve port over plenty of ice, top with sparkling water or tonic, and finish with a slice or twist of fresh citrus. It is refreshing, simple to prepare and easy to adapt to your own taste.
TOH: For consumers shopping for port to use in cocktails, what should they look for when selecting a bottle? Does someone need to invest in an expensive Port to make a great cocktail?
DG: Absolutely not. In fact, I would reserve great vintage ports for enjoying on their own!
For cocktails, look for a good-quality, fruit-driven reserve ruby port with enough character to stand up alongside the other ingredients. Fonseca Bin 27 is a great example: It is approachable and full of rich berry fruit, and it has the structure and depth to work extremely well in cocktails.
Have you made port cocktails before? Let us know your favorite version in the comments below!
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