Port style
Fermentation stopped at around half its sugar by adding neutral spirit, which kills the yeast and leaves the rest as sweetness. Extraction has to happen fast, in about two days.
The numbers
Each bar drawn against all 30 styles
Alcohol
18-20%
18% - 20%
Titratable acidity
4.5-6 g/L
4.5 - 6
pH
3.4-3.9
3.4 - 3.9
Residual sugar
80-120 g/L
80 - 120
Serve at
14-18 C
Worth opening after
2 years
and it keeps improving to roughly 40 years
Sulphite at pH 3.65
56 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
Fortifying at the wrong gravity. Work out the target on the Pearson square before you start, because once the spirit is in there is no adjusting the sweetness back down.
Usually made from
At least one of these figures is set by an appellation or labelling rule somewhere. The rest are typical published analyses of commercial examples.
Make it
A recipe on this site made to this style
Every figure below is computed from the ingredients and checked against the ranges above before the page is built.