Know what’s on your plate
Port
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 153 kcal —
- Protein 0.1 g 0%
- Carbohydrate 11 g 4%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 0 g 0%
- Sugars 11 g —
- Sodium 4 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0.01 mg 1%
- Niacin (B3) 0.06 mg 0%
- Vitamin B6 0.01 mg 1%
- Folate (B9) 0.1 µg 0%
- Vitamin B12 0 µg 0%
- Choline 5 mg 1%
Minerals
- Calcium 4 mg 0%
- Iron 0.4 mg 2%
- Magnesium 11 mg 3%
- Phosphorus 12 mg 1%
- Potassium 95 mg 2%
- Zinc 0.21 mg 2%
- Copper 0.08 mg 9%
- Manganese 0.02 mg 1%
- Selenium 0.03 µg 0%
- Iodine 1.2 µg 1%
Similar foods
Questions about Port
Should you serve port chilled or at room temperature?
Serve ruby port slightly cool, around 16–18 °C, and tawny port cooler, around 10–14 °C. A short spell in the fridge helps; avoid serving it warm.
How long does port keep once opened?
Seal the bottle and keep it somewhere cool and dark, or refrigerate it. Ruby port is best within a few days to a week; tawny port usually keeps its flavour for a few weeks, while vintage port is best within a day or two.
Can you use port in cooking?
Yes: add a splash of ruby port to a red-wine gravy or pan sauce, or simmer it with berries or pears. Let it bubble for a few minutes so the sauce thickens and the raw alcohol aroma fades.
What food goes well with port?
Ruby port is a classic match for blue cheese, while tawny port works especially well with nuts, dried fruit and caramel desserts. Port is also served with mince pies and rich chocolate puddings.
What is the difference between ruby and tawny port?
Ruby port is aged for less time in large containers, so it keeps a deep colour and fruity flavour. Tawny port spends longer ageing in smaller barrels, where contact with air gives it a lighter colour and nutty, caramel-like notes.
How is port made?
Port is made from grapes and fortified with grape spirit while fermentation is still under way. The spirit stops fermentation, leaving natural grape sugars in the wine; the port is then aged before bottling.
What can you use instead of port in a recipe?
For a savoury sauce, use red wine with a small spoonful of sugar or honey to echo port’s sweetness. For a dessert, sweet sherry or Madeira can work, though each gives the dish a different flavour.
Source: Frida (Denmark) 273 · per 100 g · carbohydrate per EU label, fibre excluded
