b'T he different styles of Port derive essentially from the various ways in which it can be aged. Its remarkable ageing potential and the fact that it is fortified mean that Port will continue to improve in cask, vat or bottle for much longer than most other wines. The choice of ageing period and ageing vessel will determine what the Port tastes like.As Port matures, the firm tannins and intense fruity flavours of youth gradually give way to the velvety smoothness and mellow, nuanced character which develop with age. At the same time there is a change in the wines appearance, its initial deep red colour slowly becoming paler and evolving into the subtle amber hue known as tawny. If left for long enough, all Ports will eventually make this change. However, the speed at which this occurs will depend on what the Port is aged in. A Port wine which is aged in wood is in contact with the air and will evolve more rapidly than one which ages in bottle and has almost no air contact. In a small cask, where air contact is greatest, the wine will age faster than in a large vat where it is more limited.Ports can be broken down into two broad families: aged in Wood ports (sometimes known simply as wood Ports) which age in cask or vat, normally made of oak, and bottle aged Ports which, as the name indicates, spend most of their lives maturing in bottle. AGEDA G E D Vintage Port represents the very bestCrusted Ports are not made from wines produce of a single outstanding year.of a single year but, like Vintage Ports, It remains in vat for only about twoare capable of maturing in bottle. Also BOTTLE years and then ages in bottle. Althoughlike Vintage Ports, they are not filtered PORTS in BOTTLE Vintage Ports can be enjoyed whenbefore bottling and will form a crust young, they will improve for many(natural sediment) in the bottle as they decades in the cellar and are among theage.most long-lasting of all wines. Taylors Vintage Ports in particular are noted in more detail for their longevity. Vintage Ports are the most structured and powerful of all Ports.Full bodied, fruity red Ports whichRich and mellow tawny ports which ageWhite Ports, made from classic white age for a relatively short time in largefor longer periods in oak casks. ThesePort grapes, which are usually aged oak vats. These include Ruby Ports,include the sumptuous 10, 20, 30 andfor two or three years in large vats and AGEDusually aged in vat for two or three40 year old tawny Ports whose deliciousare available in sweeter or drier styles. years, Reserve Ports which are generallynuttiness and aromas of butterscotchTaylors Chip Dry, the first dry white of higher quality and age for slightlyand fine oak wood intensify the longerPort first launched in 1934, is one of in longer and Late Bottled Vintage Portsthey spend in wood. Taylors has one ofthe best known white Ports.which remain in vat for betweenthe largest reserves of aged tawny port,The bottled aged family of Ports is made WOOD four and six years. Although offeringmaturing in its lodges in Vila Nova deup mainly of Vintage Port although it different degrees of complexity andGaia, and offers the full range of ages. also includes a small category called sophistication, these wine share aCrusted Port.deep red youthful colour and intense fruity flavours reminiscent of cherry, blackberry and blackcurrant.Anyone for P&T?The notion of P&T is by no means a stranger to the world and the people of Porto, have been drinking this for decades, especially the younger generations. Containing a similar level of sweetness to our beloved gin, white port provides the perfect taste and texture to create a sun-soothing tipple that will keep you refreshed - perfect for all weatherIf you like G&Ts then you really should give this a go, the other bonus being that you can save a little money in the process, as -EXPRESS.CNON M white port is typically a lot cheaper than gin. Itrend alerttop tip for 2019 Its also crucial that you get yourself a decent est 2002tonic. 175'