Portugal’s Port wine is world-famous. The hometown of Port wine is in the Douro River Basin. Local farmers make the wine, put it into wooden barrels, and send it to Porto first. The wine cellars in Vila Nova de Gaia opposite the city are stored, labeled, and then transported abroad via the port of Porto. Because this area has a maritime climate, mild and humid climate, and fertile soil, various wines made from grapes are fragrant and fragrant. Drunk, unique. It began to be exported to various parts of Europe in the 17th century and flourished for more than a hundred years. In the middle of the 18th century, sales of old wine plummeted due to the emergence of counterfeit goods, so Portugal took two measures. First, it stipulated that only Only wine produced in the above-mentioned designated areas can be named old wine; secondly, Port wine must first be reviewed by the Ciudad de Gaia wine cellar to see if it comes from the above-mentioned areas, and then stored for many years before it can be sold. They have also set up a Port Wine Research Institute. The quality of the wine will be tested first, and then the wine tasting experts of the tribunal will make a final appraisal using the sense of smell and taste. If it passes the test, a "guaranteed label" will be affixed before it can be exported.

Portuguese people love to drink old wine, no matter what Adults and children must drink old wine every day with meals. Old wine is regarded by the Portuguese as a tonic wine to restore physical strength. This wine is only produced in the Douro Valley in northern Portugal. The grapes need to undergo strict selection (Verdelho, Francesca, Marisco, Malvasia, etc.). Each liter of grape juice contains 240 grams of sugar. Due to its sugar content requirements, local brandy is added at the beginning of fermentation to change it, thereby retaining a large amount of its sugar content. Natural sugar. Alcohol content 20%. Portugal is famous for its fortified wines (Port and Madeira) and tart, light white wines.