Port isn't my favourite of wines, but being a bit of a geek, I think I'll suggest we carry a few bottles of this at my wine bar.

As for the bottle, it's quite interesting.
The label maker reveals that the USB-tree on the front is composed of binary code that translates to "Peltier Station."
{For me, that alone makes me want to try it. :) )



And for my fellow pun lovers out there...there are several fill-in-the-blanks on the back label like "an im____ant agreement" or "in your ____folio."

Cheers to a good find!

I am amazed at all the comments on the site complaining about the name and the "Port" pun and how it confuses them so much that they wouldn't buy the wine.

The back label is incredibly clever and explains the name. I like that it's an acronym too.

I am not sure I am grasping this. The concept is clever, but what kind of wine is it? Port or Zinfandel?

The back label of the bottle does say that the bottle is a 2004 Zinfandel Dessert wine...

If this is the same deal as Sparkling Wines being called so, because to be a Champagne it HAS to come from the Champagne region of France, (Or Cognac as another example) then they should come up with another name to describe their concoction because clearly it is not Port wine from the Douro Valley region of Portugal.

On another note... If the Company is named Port (and not the type of wine they make) then the concept makes more sense.

It says on the website the TTB changed the rules about calling a wine Port if it's not from that area. (Like Champagne)

They are getting around it by using puns and playing off the word.

I think it's great. It probably is a "Port" style wine (fortified with Brandy) as the alcohol content is 18.8%. Port is usually around 20%.

But the back of the bottle says Zinfandel... That is not a 'Port' Style wine... Zinfandel fortified with Brandy is not Zinfandel and quite yucky...

You can make Port out of many different kinds of grapes. The ferment is stopped about halfway through the process which means it's still pretty sweet and the brandy is then added to kill the yeast and stop the ferment completely.

Brandy in a dry Zin would be gross. But probably not if it's still sweet.