Port wine be labelled as "port" or "Porto". In the United States, wines labelled "port" may come from anywhere in the world, while the names "Oporto", "Porto", and "Vinho do Porto" have been recognized as foreign, non-generic names for port wines originating in Portugal. Port is produced from grapes grown and processed in the demarcated Douro region. The wine produced is then fortified by the addition of a neutral grape spirit known as aguardente in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content. The fortification spirit is sometimes referred to as brandy but
American wine have some acreage in vineyard cultivation. By 2004, 668 million gallons (25.3 million hectoliters) of wine were consumed in the United States. Today, the U.S. produces over 800 million gallons of wine a year, of which California produces more than 84%, followed by Washington, New York, Pennsylvania, and Oregon. In the second decade of the 21st century, the US wine industry faces the growing challenges of competition from international exports and managing domestic regulations on interstate sales and shipment of wine. There are nearly 3,000 commercial vineyards in the United States, and at least one winery in each of the