I have read about using Damsons which sounds intriguing but I will leave that for another year if I can find some to forage.ĬLICK HERE FOR TRADITIONAL BLACKBERRY WINE Blackberry port must is thicker and darker than the traditional table wine.Ĭompared to a traditional blackberry wine this uses at least double the fruit at 4kg minimum. This left blueberries and blackberries as the likely candidates with blackberries eventually chosen for their rich dark taste.
I do want to make a port style wine that is rich, full bodied, strongly oaked and reasonably sweet to be used as an aperitif and as a Christmas present for Papa Gazette – don’t worry the sausage fingered old buffer cannot use a mobile phone never mind the internet so this will be a total surprise for him.ĭessert gooseberries are too similar to white grapes for this and blackcurrants would create a drink too close to Ribena for my liking. I am making neither Port or Oporto as I cannot get aguadente, don’t live in Portugal and I’m not using grapes. The absolute mountain of mashed blackberries used If Port does not come from its traditional home it is often called Oporto. It is generally but not necessarily sweet and of a higher ABV than wine at about 18 to 20% that comes from fortification using a 100% proof brandy like spirit called aguadente. Sorry… sorry… it is a rich fortified wine made in the Duoro Valley in Portugal and became popular with the British when they were having a biff boff match with the French who kept all the good wine to themselves. As everyone knows Port is a rich fortified wine that helped red nosed bankers deal with the pain of working through a boozy lunch and leering at secretaries.