The chemistry of port

Port wine is more than a festive treat – it’s a product of intricate chemistry shaped by Portugal’s Douro valley. From sugar-rich grapes grown in scorching summers to the fortification process that halts fermentation and locks in sweetness, every step influences port’s colour, aroma and ageing potential. Tannins, pigments and aldehydes form complex bonds that evolve over decades, creating the deep reds of ruby ports or the nutty, caramel notes of tawny styles. Behind each glass lies centuries of tradition and a fascinating interplay of science and craft.