What is the difference between Port Wine and the standard red wine?

I want to know what is the difference between Port Wine which I believe is best made in Portugal and the normal Red wine which is largely made by Italy,France,USA and many other countires?I know red wine is taken with the meals but how and when is Port wine taken?|||First, Portugal also produces "standard red wine", in fact, it's one of the biggest producers in the world and among the best.





Second, Port was created and IS EXCLUSIVELY produced in Portugal, the name and place of origin are Internationally protected by LAW so if you happen to find a "port wine" NOT made in Portugal denounce it to the authorities because it's a fraud.





The unique portuguese wines, the micro-climate of the slopes of the river Douro, the characteristics of the calcareous terrain and the 250 year old know how makes it impossible to reproduce, although there are wines similar to Port produced in other areas in the world, they just can't cal it Port and it's not the same product, of course...


Port as the same status as Champagne, you can't produce a sparkling wine and call it "champagne", it is a protected name and besides there is no champagne in the world like the one produced in the Wine Region called, precisely, Champagne...





Third, Madeira is another fortified wine like Port and not the same thing like someone said (must be confused although he says he's of portuguese heritage) but is produced in the island of Madeira, so it's a different wine, the sea air and the grapes are different, the soil, etc, etc.





Fourth, how Port is made:





- in the process of producing the wine, after the grapes are all mashed into a pulp that starts to ferment due to the sugar, transforming the sugar into alcohol, some time after it it is added grape spirit, produced from the very same grapes, distilled in old alembics. This slows down the fermentation process and adds extra-alcohol to the wine, that's why Port is stronger than a regular wine.





There are red ports and white ports (if red grapes or white grapes are used), Tawnies, Rubies and Vintages, according to the aging process in oak barrels and according to the excellence of the year it was produced.





As a curiosity, the Official Wine Region of Port is the oldest in the world, it was established in 1757, completed the 250 anniversary last year.





So please enjoy, but the real Port made in Portugal, not some fake made somewhere in Australia, Chile or the infamous Nappa Valley...|||For your information there is a place in India called Goa which was under portugal rule for 400 years that makes it own port wine which is really good an very very cheap. They use the name port without any problem an its not one company but maybe more than ten of them an the wine is very famous too.

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|||Port is usually enjoyed before or after the entr茅e. A rich blue cheese, such as Stilton, is probably the best-known accompaniment to port wine but it is certainly not the only one. The taste of port combines nicely with dried fruit, nuts - particularly walnuts, chocolate, pat茅 de fois gras, and other foods. Port wine also adds a wonderful flavour as an ingredient in many dishes, both sweet and savoury. Check out portwine.com it will tell you more about it.|||Port is sweet and it is fortified. Meaning it has alcohol added to it beyond just fermentation.|||It's sweeter and has a higher alcohol content, which is due to the addition of distilled grape spirits. Port is most often served with dessert.|||When you say Port , you mean Madeira, that's our most famous port, I like Bual 10 year old, but there are others too, a good wine shop will have most. Port, you drink it straight and you can cook w/ it. I have used it even in sloppyJoes, I'm no purist except to say the best Madeira comes only from Portugal ( favorite brand Cossart Gordon 1745) from the Island of Madeira. It really not that expensive so get the good stuff, cost as much as good Irish whiskey. Port is called a cordial, some people call it a wine, its not a brandy or cognac. By the way those other countries make Port too.





By the way, no offense don't serve it w/ dessert, get a dessert wine, Yes you can use it as a aperitif or before having coffee after a meal, but believe me most port drinkers just drink Port as smoothly as any wine or whiskey and whenever they want . no offense to the others here, and only the sweet variety is sweet, for instance Bual is definitely considered dry.|||Ports (and Sherry鈥檚) generally are high alcohol (roughly ~17-20%), blends of multiple types of juices (not every vintage is necessarily the same blend), and high specific gravity.





Ports are rich in flavor and mouth feel. They are served at room temperature regardless of their sugar content.





Contrary to popular belief, residual sugar IS NOT an indicator that something is a port. White ports are generally bone dry.|||port is a lot sweeter, and usually stronger, 20 %alc. it is best after dinner, some like it before|||Yes, Port wine is a sweet (originally) Portuguese wine from the northern area. Mostly a desert wine. It's often fortified with cognac to boost the % alcohol. Not sure what you mean by a "standard" red wine. There are many red wines. Zinfandel or Chianti would probably be middle of the road reds.