You may have heard the old adage, ‘any port in a storm’. Well, I’m here to tell you that just isn’t right. Port wines are something special and have a deep rich history, and frankly, some are certainly worth seeking out for sipping in front of the fire during a storm! Dating from the 17th century, port wines are named after the seaport city of Porto in the Duoro region of Portugal. Port is made through traditional techniques of foot treading the grapes as they ferment. Then the fermentation is arrested by the addition of high proof brandy spirits to raise the alcohol level to the point where the yeast dies. This leaves behind residual sweetness. Ports are made in a variety of styles and may be vintages or blends of decades old ports. Ruby ports are most common and are typically younger, aged in steel to retain its fruit and vibrant red colors. Tawny ports are aged for years in oak barrels and the color turns golden brown like caramel. They achieve deep rich flavors. A sommelier once told me that aged tawny ports pair well with chocolate, caramel and nuts. So, it is the perfect accompaniment to a snickers bar! Join us for a port tasting unrivaled in our regions. We will be featuring twelve different ports in a variety of styles for our next tasting of the Red River Valley chapter of the American Wine Society.

Port – the quintessential fortified wine
Saturday, March 12, 7:00 pm
Hosted by Greg and Lisa Cook
1338 10th St S
Fargo, ND 58103

$25 members, $35 non-members