A Sip of Tradition: Our Burmester Port Tasting
As part of our coach trip itinerary, we visited Vila Nova de Gaia for a port tasting. Just across the river from Porto, Gaia is home to the region’s famous port cellars. With its cool, humid caves and rich riverside heritage, it’s the ideal place to mature and store port wine. Walking through the area, you quickly understand why Gaia is considered the heart of Portugal’s port industry, making it an essential stop for anyone keen to experience authentic local flavour.
Burmester has been producing port since 1750, when Henry Burmester and John Nash established the company Burmester, Nash & Co. in London. They began exporting port wine from Vila Nova de Gaia to Europe, marking the beginning of Burmester's long-standing reputation for quality port wines. In 1834, Johann Wilhelm Burmester, a direct descendant of Henry Burmester, arrived in Porto and took over the company, eventually renaming it J.W. Burmester & Co. in 1880. Under his leadership, the company expanded by acquiring a bottle-making company and two ships for transporting port wine. Sadly, in 1885, Johann Wilhelm Burmester tragically drowned while observing the turbulent tide at Cadouços beach in Foz do Douro. His children continued his legacy, and the company remained under family control for many years.
Burmester might not be the flashiest name in port, but it’s definitely a popular and respected choice among port lovers. With a history stretching back to 1750 and a solid reputation for quality, Burmester strikes a great balance between tradition and flavour. While it might fly a bit under the radar compared to some bigger names, it’s well-loved by both seasoned port fans and those new to it. Being right in the heart of Vila Nova de Gaia also makes it a natural pick for visitors wanting an authentic port experience.
Port wine has an interesting origin story. Back in the 17th century, British merchants sailing between Portugal and England wanted to preserve their wine during long voyages. They added a splash of brandy to the fermenting wine to stop it from spoiling, which gave port its distinctive fortified character. This accidental discovery not only saved the wine but created a whole new style that quickly became a favourite.
Before the tasting, we were taken on a guided tour of the cellars. We saw enormous, ancient wooden vats that dominate the space. Our guide explained how the grapes for their ports come from the Douro Valley, a rugged, stunning region just upstream, and how those grapes are transformed in these huge vats to develop the unique flavours of port. Along the way, we heard some fascinating family stories that made the whole process feel even more alive.
The tasting itself was straightforward but impressive. We sampled two classic ports: a dark ruby port, full-bodied and bursting with berry flavours, followed by a lighter tawny port, smooth and rich with notes of caramel, nuts, and spice. Two very different styles, each offering a delicious glimpse into the world of port without overwhelming you with options.
If you’ve never tried port before, this is the perfect way to start. No need to be a wine expert, just bring your curiosity, and maybe practice the art of swirling and sniffing for effect. It certainly adds to the fun.
We liked the tasting so much that I ended up buying a small bottle of tawny port to take with us on the coach trip, a lovely souvenir and perfect excuse to keep enjoying Burmester’s smooth, nutty flavours long after we’d left Gaia.
I’m not really much of a drinker, but honestly, experiences like this make me appreciate it way more. After that tasting, I actually know what I’d order if I ever end up at a wine bar, which, for me, is a bit of a win.
