ART&TUR Magazine N.1 - Page 14

Rupert Parker TV Producer, director, cameraman, journalist and photographer, Rupert Parker specializes in factual programming and has worked for the BBC, Discovery and National Geographic, winning many awards including an Emmy nomination. He also writes about food and travel including everything from truffle hunting in Italy to classical music in Cartagena. With over 90 countries under his belt, he’s anxious to explore more. In Porto, as a member of the jury for ART&TUR, Rupert Parker visits Vila Nova de Gaia and tastes port in the cellars before setting off to explore the Douro Valley where the grapes are grown. It’s a bright sunny day as I make my way to the Ferreira Port Cellars and I have a wonderful view of Porto across the river, the light seeming to make the buildings sparkle. Ferreira is the only great Porto Wine house to have remained in Portuguese hands since its foundation in 1751. It was later, in the 19th century, that Dona Antónia Adelaide Ferreira took over and she planted vineyards, built wineries and established estates which remain famous to this day. The grapes are grown in the Douro valley and, after harvest, brandy is added. It stays for 6 months in stainless steel before being transported to the cellars in Vila Nova de Gaia and put into oak barrels. Ruby port is aged in large barrels of 16,000 litres where they have less contact with the wood and air and oxidise and age slowly. Tawny is a port more sophisticated and aged in smaller casks of 640 litres where they have more contact with the wood and evolve more quickly. Both of these come from red grapes but there’s also white port, made from white grapes of course which can be dry, medium dry or sweet. 14