Properties
Port wine is typically richer, sweeter, heavier, and possesses a higher alcohol content than unfortified wines. This is caused by the addition of distilled grape spirits (aguardente similar to brandy) to fortify the wine and halt fermentation before all the sugar is converted to alcohol and results in a wine that is usually 18 to 20% alcohol.
Port is commonly served after meals as a dessert wine in Anglo-Saxon countries, often with cheese; white and tawny ports are often served as an apéritif. In Europe all types of port are frequently drunk as aperitifs.
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—John Locke (1632–1704)
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