Port is one of wine's biggest shape-shifters. One bottle is bursting with ripe berries and dark chocolate. Another is layered with toasted walnuts, caramel, dried fruit, and decades of patience. Both are Port. A 20-Year Tawny develops its signature amber color and nutty complexity through extended aging in oak. Ruby Port takes a different path, preserving vibrant fruit with flavors of blackberry, plum, dark chocolate, and cherry. That's exactly what you'll find in @sandemanporto Founder's Reserve — a premium Ruby Reserve Port aged for an average of five years to build depth, balance, and richness while keeping its youthful fruit front and center. Serve it slightly chilled for a fresh, modern twist. Pair it with dark chocolate, berry desserts, or a favorite cheese board. Or pour it over ice with an orange slice for an easy aperitif. Once opened, it stays delicious for up to four weeks, making it easy to enjoy one glass at a time. This Port Wine Day, discover why Ruby Reserve is one of the most versatile and approachable styles of Port. Raise a glass, pour it chilled, and tell us how you're celebrating Port Wine Day! #paidpartnership #Port #PortWine #PortWineDay #celebratelife Glassware: @riedel_official

Wine aroma doesn’t come from one place. It’s built in stages; from the grape, through fermentation, and into aging. Primary aromas are associated with grape variety and growing conditions. You might find: Citrus, floral notes, herbaceous character, berry and other fruit aromas, or green/vegetal notes. Once yeast and other microorganisms get involved, the secondary aroma profile changes dramatically. Then comes time. During maturation and bottle aging, wine undergoes chemical reactions that transform its tertiary aroma profile. Hundreds of volatile compounds can contribute to wine aroma — and only some are present at concentrations high enough for us to perceive them. Even compounds present in tiny amounts can have a major sensory impact if our noses are highly sensitive to them. In other words: the aroma in your glass is less like a single ingredient and more like a chemical history of the wine. Learn more at winefolly.com/.../how-to-tas… #WineEducation #WineAromas #WineTasting #WineScience