Crusted:

Term for a vintage-style port, but blended from several vintages, bottled young and aged in the bottle, forming a crust in the bottle. Needs decanting.

Douro:

The valley (and River) home to fine Port producers.

Late Bottled Vintage:

Port of a single good vintage kept in wood for twice as long as a single vintage port, therefore lighter when bottled and ageing quicker.

Port:

Famous fortified wine, specifically a product of Portugal. Port is a rich ruby-red wine made from several different grape varieties, blended together for complexity.

Quinta:

(Keen-ta): Portuguese for "vineyard estate." In the making of port, the wines are made at the quinta, aged briefly , then shipped down to the city of Vila Nova de Gaia for further blending and aging.

Ruby:

The youngest style of port, usually quite sweet.

Tawny:

Port aged for many years in wood, hence its tawny color.

Vintage Port:

Only produced in outstanding vintages. Bottled after only two years in wood and matures very slowly, for up to 20 years in the bottle. Must be decanted.

Vintage Character:

Somewhat misleading term used for a good-quality full port. Lacks the "nose" of vintage port.