2 - Port Styles Flashcards
-basic ruby
- medium body
- medium tannin level
- mixture of red and black fruit
-generally produce to be drunk early not suitable for ageing
- produce using protective winemaking techniques to retain primary fruit flavours
- fermenting is stainless-steel or concrete and ageing the wines in bulk for maximum 3 years
- generally acceptable to good quality
- inexpensive to mid-price
basic tawny
- lightness and browning colours in common with other tawny
- short period of oxidative ageing but longer than ruby port
- light extraction during fermentation to give them a paler colour reminiscent of an older wine
reserve ruby and reserve tawny
- higher quality than the basic
- reserve tawnies must be aged in wood for minimum of seven years
- reserve ruby is no minimum age period however need to be tasted and approved by IVDP’s tasting panel
- more concentrated, higher quality done the basic
- the both normally have a premium price done the basic
tawny with an indication of age
- aged for long periods of time in wood barrels
- pipes holding 620-640L
- the pipes permit a controlled exposure to oxiygen
- over time soften the tannins
- alcohol becomes more integrated
- primary flavours develop to tertiary flavours dried fruits
- oxidation caramel and nuts flavours
-because the long ageing clarification and stabilisation occurs naturally in the pipe
- 10,20,30,40
- the age specified is not the minimum amount of time the wine must be age
- the wines are blended with more than one vintage older or younger
- the wine is tasted by a panel within the IVDP and must be deemed to have the characteristic of a wine of that age
- sub category very old aged tawny (non age indicated
- super premium prices
colheita tawny
- made from grapes the some vintage
- must be age in small barrels for a minimum 7 years before being bottle
- the label must state the vintage as well the year was bottled
- don’t need to bottle all after 7 years can be bottle according to demand
vintage
- declared vintage
- producers must register their intention to release a vintage port in the second year after harvest
- the young wine is approved by an IVDP panel
- usually only declared in years where their grapes and young wines are of exceptional quality
- as well as considering quality producers will decide to release according to market conditions
- touriga franca and touriga nacional are usually key component
- giving colour
- tannin and flavours concentration
- suitable for long-term ageing
- maximum 3 years in large old wooden vessels
- the majority are bottle during the second spring after the harvest (18-20 months in wood)
- the small oxygen exposure during this time ensure the stability of the colour
- bottle without fining and filtration
- young vintage port deep colour, full body, high levels of tannins, pronounced intensity of ripe black fruit some times floral notes
- they age and gradually develop flavours of dried fruit and the tannins and alcohol integrate
- very good to outstanding quality
- premium to super premium price
-wines that do not become vintage port after the 2 years after harvest may become single Quinta, LBV, crusted even tawny
single quinta
-wine made from a single quinta and from one year (were the weather has not suitable to produce grapes sufficient quality to make vintage port)
Crusted
- is a non-vintage port
- aged in wood for up to 2 years before bottling
- bottle without fining and filtration
- bottling date must appear on the label
- can be released any time after bottling but normally only after 3 years of bottle age (can include the term bottle matured on the label)
- similar in style to vintage port
- considerable ageing potential
- good to very good quality
- mid priced to premium
LBV
- are wines from a single year
- must be bottle between 4 to 6 years after harvest
- the grapes used in the LBV is not the some quality as for vintage port
- because of the quality of the fruit and the longer ageing before bottling the LBV is ready to drink on release
- stored in large old wooden vessels or stainless-steel vats to avoid oxidation
- most are filtered before bottling
- tend to have more intensity, body, tannins than ruby or ruby reserve
- quality good to very good
- medium price
- some are unfiltered
- tend to by fuller body done the filtered LBV benefits from bottle maturation
- some spend some years in bottle ageing before release
- in the label tend to say unfiltered or bottle matured
- quality very good
- taste similar style young vintage port
- medium price
rose port or pink port
Invented by Croft in the late 2000s
-made from red grapes coming from coolest areas and high altitude or from Baixo cargo
- macerated for a few hours before draining the free run juice and clarification
- some of the light pressed juice may be used
- fermentation around 15-16C
- to retain the red berry fruit aromas
- the aguardente used is neutral as possible not to stand out because of the style
- less intense flavours and usually little tannin compared to red ruby
- bottle after the fortification and released within a year
- inexpensive to mid price
- colour and flavours profile depends on the producer (from pale salmon to almost ruby)
white port
- the vineyards with white parcels will be harvest first
- but often the white grapes are scattered within mixed vineyards and therefore are harvest at the some time
- muscatel tends to be one of the main grapes, lending aromatic fruit and floral nots
- made in a range of styles, varying degrees of sweetness and oxidation
- fruity, unoxidised style
- after crushed SO2 is added and maceration may last a couple of hours at chilled temperatures to limit oxidation
- the must is then drained and pressed
- the juice is fermented off the skins under 18C to try to retain the fruity aromas
- stored in either stainless-steel or vary large old oak casks for a short period
- white ports are often lemon colour, medium body, flavours of stone fruit and floral notes
- the highly oxidised style
- malvasia key part of the blend subtle flavours in youth becoming honey and nutty with age
- this wines spend longer on their skins to extract more phenolics to support the wine during the ageing process
- aged for several years in small casks like premium tawny ports
- amber or even brown in colour, showing flavours caramel, citrus peel, dried stone fruits and nuts
- can be made with some slight oxidation from limited ageing in oak. Showing fresh fruit but can gain slight nuttiness
- white tawny port
- white tawny port reserved minimum age 7 years
- white tawny port 10/20/30/40 after tasted by IVDP tasting panel
- white tawny port colheita single vintage and aged minimum 7 years