Although more than 80 different grape varieties are authorized for the production of port, the following five red-skinned grapes are widely considered the best for producing fine port wines.
- Touriga Nacional - (tor-EE-ga NASH-ee-oh-nal) Considered to have the most color, along with an intense black currant nose, plenty of body and powerful tannins. The backbone of most vintage ports. Known for its low yield, preference for stony soils and ripening in mid-season.
- Touriga Francesa - (tor-EE-ga fran-shay-shuh) Quite different from Nacional. More delicate, it brings softness and roundness to the blend. Prefers dry soil and plenty of heat. Ripens last in the season.
- Tinta Roriz - (TEEN-ta ror-EEsh) Brings firmness and length and gives "backbone" to the blend. Does better in cooler years. Ripens in mid-season. Called Tempranillo in Spain.
- Tinta Barroca- (TEEN-ta bar-OSH-a) Known for ripening to higher sugar content than the other varieties. In good years, it runs a close second to Nacional for intensity of aroma, flavor and body. Requires more water than the others, so is planted at the lowest points of a vineyard. Ripens early in the season.
- Tintã Cão - (TEEN-ta cow) Like Roriz, noted more for the backbone and "breeding" than for absolute power. Also contributes to the aftertaste. Ripens in mid-season.
Cockburn’s uses these five grape varieties exclusively to produce Special Reserve character port.
