The most common and affordable Port kind is ruby. Typically, to avoid oxidative aging and maintain its vibrant red color and fruitiness, it is matured in steel or concrete tanks.

Red wine grapes are used to make the exceptionally sweet, barrel-aged Tawny Port. Its golden-brown color and exposure to oxygen throughout the barrel have given it "nutty" flavors.

White port is produced from white wine grapes and is available in both dry and sweet varieties. It is made from a single harvest of grapes and is matured in large tanks to give it a straw hue.

2008 saw the introduction of Rosé Port, a novel variety of Port wine produced by the Croft Port business. It is produced similarly to rosé wine, with less contact with grape skins, which is why it has a rose hue.

Grapes of a "declared" single vintage year, sourced from various quintas, are used to make vintage port.   Before bottling, it is matured for up to 2.5 years in stainless steel or barrels. In the bottle, it matures for a another 10 to 40 years.

Unlike Vintage Port wine, which is bottled after two years, Late Bottled Vintage (LBV) wine is aged in a barrel for four to six years before being bottled.

Crusted Port, also known as Vintage Character Port, is a combination of wines that have been aged in barrels for at least four years. Before being sold, it is aged for three years in unfiltered bottles.

Garrafeira with a vintage date is unique and uncommon. According to the IVDP, the wine must age for three to six years on wood, followed by a minimum of eight years in glass demijohns, which are huge, narrow-necked bottles, before bottling. This style of Port is currently only produced by the Niepoort family.