2 - Port Styles Flashcards

1
Q

-basic ruby

A
  • 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
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2
Q

basic tawny

A
  • 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
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3
Q

reserve ruby and reserve tawny

A
  • 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
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4
Q

tawny with an indication of age

A
  • 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
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5
Q

colheita tawny

A
  • 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
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6
Q

vintage

A
  • 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

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7
Q

single quinta

A

-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)

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8
Q

Crusted

A
  • 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
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9
Q

LBV

A
  • 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
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10
Q

rose port or pink port

Invented by Croft in the late 2000s

A

-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)
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11
Q

white port

A
  • 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
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