Brandy is indeed added to Port wine during its production process. This addition of brandy is what gives Port its distinctive characteristics and sets it apart from other types of wines. When the brandy is added to the wine, it stops the fermentation process and fortifies the wine, resulting in a higher alcohol content.
The addition of brandy to Port wine is a traditional practice that dates back centuries. It was originally done as a means to preserve the wine during long sea voyages. The addition of the high-alcohol spirit acted as a preservative, ensuring that the wine remained stable and did not spoil during transportation.
To create Port wine, the brandy is typically added to the wine base before it has completed its fermentation. This addition of brandy stops the yeast from converting all the sugar into alcohol, leaving behind a sweet and rich wine. The amount of brandy added can vary depending on the desired style of Port being produced.
There are several different styles of Port, each with its own characteristics and flavor profiles. The most common styles include Ruby Port, Tawny Port, Vintage Port, and Late Bottled Vintage (LBV) Port. The addition of brandy can vary for each style, resulting in different levels of sweetness and aging potential.
In my personal experience as a sommelier, I have had the opportunity to taste and explore various types of Port wines. I have found that the addition of brandy not only adds complexity and depth to the wine but also helps to balance its sweetness. The fortification process gives Port its unique character and makes it a versatile wine that can be enjoyed on its own or paired with a variety of foods.
To summarize, brandy is indeed added to Port wine as part of its production process. This addition of high-alcohol spirit stops fermentation and fortifies the wine, resulting in a unique and flavorful beverage. The use of brandy in Port production has a long history and plays a crucial role in creating the different styles of Port available today.