Is Port the original Fortified Wine?

Fortifying wines is a simple process that has been around since the 13th century, originally intensed as a way to preserve wine for longer periods of time prior to the commercial adoption of sulfites in the 1800s. The process of fortifying wines involves adding a grape-based spirit to the wine during the fermentation process, which kills the yeast and ends fermentation, leaving residual sugar and a higher alcohol content.

When people think of fortified wine, they probably immediately think of Port or Madeira. Wildly commercial successful, these wines came about as a result of their regions trade with England. The merchants here needed wine that would not spoil during the sea voyage to England, and hence fortified wines became their most successful exports.

But believe it or not, it was not the Portugese that came up with this method. The production of vins doux naturels was perfected by Arnaud de Villeneuve at the University of Montpellier in the 13th century and were quite common in the Languedoc-Roussillon region of southern France. Vins doux naturels are lightly fortified wines typically made from white Muscat grapes or red Grenache grapes, and can be made in either oxidized or unoxidized styles. It is believed that Arnaud’s method is what was taught and inspired Port!

Rivesaltes, in large glass jars, near the Mediterranean Sea