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WSET Diploma D5 > 3 Port > Flashcards

3 Port Flashcards

1
Q

How large is the Douro region and how much falls under vineyard and DO Porto?

A

Size: 250,00ha
Planted: 43,000ha
DO Porto: 32,000ha

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2
Q

Describe the climate of the Douro.

A

Warm, continental climate

Summer temps reach 40c, often 0c in winter

Distance from Atlantic and Serra do Marão mountains limit maritime influence –> temp and humidity

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3
Q

Describe the difference in climate between Baixo Corgo, Cima Corgo and Douro Superior. What kind of wine does each specialise in?

A

Baixo Corgo - westerly, coolest and wettest (900mm annually), inexpensive Ruby and Tawny ports

Cima Corgo - warmer and drier (700mm), Age-Indicated Tawny and Vintage Port

Douro Superior - hottest and driest (450mm), drought an issue, relatively flat land, sparsely planted

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4
Q

Describe the soils in Douro.

A

Stony and shallow –> drainage, nutrients –> vigour

Vertical cracks in sub-soil schist allow vine roots to penetrate deep for water

Cannot survive if planted on granite –> no cracks –> water (irrigation not usually allowed)

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5
Q

Describe the Socalcos system.

A
  • Narrow terraces with retaining wall
  • 6000 VPH (can be reduced to give room for tractor)
  • Labour intensive - no machines, wall maintenance
  • Not used for new vineyards, cannot be converted due to UNESCO protection
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6
Q

Describe the Patamares system.

A
  • Terraces supported by earth ramp
  • 3000-3500 VPH
  • Tractors can run up and down tracks that cross the terraces
  • Cheaper to establish and maintain
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7
Q

Describe the two different types of Patamares.

A
  1. Large and wide - two rows of vines per terrace, higher density but uneven ripeness as rows received differing amounts of sun
  2. Narrow - one row of vines, possible with modern machinery, often tilted toward slope & from one side to other –> water absorption + drainage + reduce erosion
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8
Q

Describe the Vinha ao Alto system.

A
  • Vertical rows up the slopes
  • 5000 VPH
  • Cheapest option
  • Above 40% incline cannot use machinery –> patamares more likely to be used in this case
  • Water run off and erosion are problems
  • Limited use of this layout
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9
Q

Describe the most common training, pruning and trellising methods.

A
  • Cordon-trained and spur pruned
  • Head-trained and cane-pruned
  • VSP used with both
  • Summer pruning may be used to increase solar radiation interception –> late-ripening varieties
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10
Q

What sort of rootstocks are used?

A

110R and 1103P - drought tolerant

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11
Q

What is the typical and max yields.

A

Max 55 hL/ha

Typical 30hL/ha

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12
Q

Why is the typical yield much lower than the max yield? (2)

A
  1. Limited water

2. Hazards / diseases

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13
Q

What are the main viticultural hazards?

A
  1. Frost - high altitude vineyards
  2. Cool, wet weather during flowering/fruit set
  3. Downy mildew + botrytis
    - -> Canopy mngt + fungicides
  4. Weeds - compete for water and nutrients
    - -> Herbicides and mower + cover crops
  5. Erosion
    - -> Cover crops –> soil structure, nutrition
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14
Q

How is harvesting carried out? What are the challenges of this? How are producers dealing with this?

A

Hand-harvesting due to topography spread over several weeks due to microclimates and different varieties

Ageing population and depopulation reducing the available workforce

Symington Family Estates working on machine-harvester

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15
Q

Why do growers plant varieties other than the main five? (3)

A
  • Field blends are traditional
  • Help with balance in blend e.g. colour, acidity
  • Prospect that some varieties may be useful with changing climate
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16
Q

Why are most Port wine blends?

A
  1. Field blends are traditional –> different character cf blocks of single varieties picked at optimum ripeness
  2. Reduce vintage variation
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17
Q

What is the term for old vines?

A

Vinha velha

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18
Q

What are the most important black varieties?

Touriga FN

Tinta/Tinto RBC

S

A
  1. Touriga Franca
  2. Tinta Roriz
  3. Tinta Barroca
  4. Touriga Nacional
  5. Tinto Cão
  6. Tinta Amarela (Trincadeira)
  7. Sousão
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19
Q

Describe the characteristics of Touriga Franca.

A

Mostly widely grown

Late ripening –> temp of sites –> alt, aspect

Tight bunch and thick-skinned –> disease resistance

Vigorous –> pruning

Gives colour, tannin, acidity, red+black fruit, floral

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20
Q

Describe the characteristics of Tinta Roriz.

A

Tempranillo

Early ripening –> temp of sites –> altitude, aspect

High yields –> impact on concentration –> limited

Liable to water stress if grown too hot, can also overripen easily

Gives body and deep colour

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21
Q

Describe the characteristics of Tinta Barroca.

A

Early ripening –> temp of site –> alt, aspect –> which regions?

Prone to heat damage, shrivelling and lacks acidity if site too warm

High yielding

Gives earthy, non-floral flavours, colour fades quickly

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22
Q

Describe the characteristics of Touriga Nacional.

A

Mid-ripening

Thick skinned - disease resistance but susceptible to colure –> yield and vine’s balance

Excessive vigour - summer pruning

Gives colour, tannin, acid, concentrated black fruit and floral

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23
Q

Describe the characteristics of Tinta Amarela.

A

Trincadeira

Tight-bunches –> fungal disease

Gives full-body, concentrated black fruit, spicy notes, young / ageable wines

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24
Q

Describe the characteristics of Tinta Cao.

A

Late-ripening, heat tolerant

Thick skin, small grapes –> fungal disease, skin-pulp ratio

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25
Q

Describe the characteristics of Sousao.

A

Thick-skinned, deep colour, acidity

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26
Q

Name and briefly describe the whites varieties used in Port production.

A

Malvasia Fina - neutral wine, med acid, full body, honeyed

Moscatel Galego Branco (Muscat BPG) - aromatic, unaged styles

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27
Q

What is the general sweetness level of Port?

A

80-120 g/L

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28
Q

What is the max amount of time extraction lasts?

A

Two days

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29
Q

EXTRACTION Describe foot lagares. List advantages and disadvantages and which styles of Port they are appropriate for.

A

Shallow square granite / SS tanks with large surface area between must and skins

Adv - extractive but won’t crush seeds
Disadv - high labour costs, unreliability of labour

Premium and super premium

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30
Q

EXTRACTION Describe modern lagares. List advantages and disadvantages and which styles of Port they are appropriate for.

A

Silicon feet which press down from gantry, pressing grapes and punching down cap

Adv - less labour intensive, equal quality to foot treading
Disadv - capital investment

Premium and super premium

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31
Q

EXTRACTION Describe pumping over. List advantages and disadvantages and which styles of Port it is appropriate for.

A

Same as for non-fortified

Adv - less specialist equipment
Disadv - not as extractive, some labour required (?)

Can make Ports with deep colour and concentrated

32
Q

EXTRACTION Describe stainless-steel pistons. List advantage and which styles of Port it is appropriate for.

A

Open SS vat with pistons that punch down, often used with pumping over to ensure “even” extraction

Adv - almost as effecitve as lagares

Premium

33
Q

EXTRACTION Describe autovinifiers. List advantages and disadvantages and which styles of Port it is appropriate for.

A

Sealed concrete or SS tank, pressure of CO2 from ferment pushes juice through pipes, release valve allows pressure to fall and wine sprayed back over cap

Adv - no electricity needed –> cheap
Disadv - little extraction before fermentation (needs CO2) to start

Basic Tawny, White and Ruby Port with little colour, body and concentration

34
Q

What are fermentation vessels usually made from?

A

SS - easy to clean, cooling allows longer extraction

35
Q

Are grapes always destemmed?

A

Optional - stems must be ripe to avoid bitterness but can help pressing (reduce compaction)

36
Q

What are fermentation temps?

A

Red - 28-32c - balance between extraction and slow ferment which allows more time foe extraction

White - 17-22c

37
Q

Why is ambient yeast often used?

A

Fermenting to dryness not necessary

38
Q

What is aguardente? What strength is Port fortified to?

A

Spirit made from grape-derived products 77% (+/- 0.5%)

Has more character due to lower ABV - ‘spirity’

Fortified to 19-22%

39
Q

Why does the quality of the aguardente have a large impact on the quality of Port?

A
  • Non-neutral spirit

- Large vol is needed 1L for 4L of must

40
Q

How has the market for aguardente changed in the 1960s? What impact has this had on the quality of Port?

A

1967-76 - monopoly of Casa do Douro

1976 - IVP tendered contract, usually poor quality

1991 - free mkt with producers sourcing their own spirit

Better knowledge of using spirit, higher qual spirit –> improved quality

41
Q

Describe the fermentation process for Port.

A

Fermentation until 5-7% ABV and 80-120 g/L RS

Drained from skins - efficiency important as ferment continues e.g. SS lagares

Fortified up to 19-22%

Pomace pressed and blended in - colour and tannin important for long period of ageing

No malo - LAB cannot survive high ABV

42
Q

What adjusts to the must are common?

A

Acidification - acid low, pH high, may cause problems during ferment and unbalanced wine

43
Q

Describe the steps taken during the initial stages of the ageing process.

A
  1. Douro - first winter
  2. Wine is allowed to clarify - racking for gross lees, rotatory vacuum for fine lees
  3. Villa Nova de Gaia - many ports transported down in the Spring to continue ageing
44
Q

Describe the role of blending in the production of Port.

A
  • Important –> consistency + house style
  • Blend varieties, vintages, winemaking, and sweetness
  • Co-fermented field blends also common
  • Important to ensure right profile / quality for style of wine after ageing e.g. Vintage Port needs colour, concentrated flavour and tannin
45
Q

Why is Villa Nova de Gaia better suited for maturation?

A
  • Cool, constant temp –> oxidation
  • Humidity –> evap –> oxidation

However, tourism and congestion have encouraged producers to use build insulated, humidity-controlled facilities within growing area

46
Q

Describe the role of oak in maturation and the kind of vessels used.

A

Range from 600L pipes to 10,000L balseiros –> oxidation

No new oak influence wanted

47
Q

How can producers control the amount of oxidation?

A
  1. Size of barrel
  2. Racking - frequency
  3. Topping up
  4. Temperature - Villa vs DO
48
Q

Describe a Basic Ruby Port and how it is made.

A 
Red + black fruit --> simple
Medium body + tannin
Alcohol may be harsh --> cheap spirit
Early drinking 
Acceptable - good
Inexpensive - mid-priced

Protective winemaking to retain primary –> SS or concrete, ageing in large vessels for max 3 years

Blend of vintages –> consistent

49
Q

Describe a Basic Tawny Port and how it is made.

A

Light extraction + short period of oxidation –> light colour, some browning

Also, drain must early and use leftovers for colour and flavour for Ruby Port

50
Q

Describe a Reserve Ruby and Tawny Port and how they are made.

A

Higher quality

Tawny - min aged in oak for 6yrs

Ruby - no min ageing but must pass tasting panel –> concentration and quality

51
Q

Describe an Aged-Indicated Tawny Port and how it is made.

A

Dried fruit, caramel, nuts
Softer tannin, integrated alcohol

Aged in 620-40L barrels called pipes –> controlled oxidation

Topping up and racking needed –> price

Clarification and stabilisation over time –> don’t need filtration

Age 10, 20, 30, 40 years - not min or precise but panel must approve the style

New style is very old but non-age indicated wine

52
Q

Describe a Colheita Port and how it is made.

A

Vintage Tawny port

Aged in small barrel for min 7yrs

May bottle across multiple years according to demand

Barrels topped up with other wine or spirit

No as expensive as vintage but some can be super premium

53
Q

Describe how Vintage Port is made.

A

‘Declared vintage’ - 2nd year after harvest, if young wine passes tasting panel

Grapes from best plots + old vines –> TF and TN given colour, concentration and tannin suitable for ageing

Some super-premium Vintages wines from specific plots

High extraction to aid in ageability

Aged in large oak (oxidation) for max 3yrs, usually 18-20 mnths –> oxygen gives colour stability

Lots are tasted to determine suitability of vintage and which lots are to be aged –> unsuitable lots may become Single Quinta, LBV, Crusted, Tawny

Bottled without fining or filtration –> sediment

54
Q

What factors do shippers take into account before declaring

A
  1. Quality of young wines
  2. Market conditions
  3. When the last vintage was declared - sales of one may cannibalise the other
55
Q

Describe Vintage port.

A

Young - deep colour, ripe black fruit, floral, full-body
Aged - Dried fruit, integrated tannin and alcohol
Very good - outstanding
Premium - super-premium

Profitable due to short oak ageing and early release from winery

56
Q

What is a Single Quinta Port?

A

Vintage from a single estate when year is not good enough for all wine to be declared - labelled with name of estate

57
Q

What is Crusted Port and how is it made?

A

NV, aged in wood up to 2yrs, bottled without fining and filtration, so deposit forms

May state bottle matured if released after 3yrs of ageing

Similar to Vintage with ageing potential

Good - very good

Mid-priced to premium

58
Q

Describe what an LBV Port is, what it tastes like and how it is made.

A

Vintage port, bottled 4-6yrs after harvest

Matured in large wood or SS vats –> oxidation

Filtration optional

More intensity, body and tannin than Ruby/Ruby Reserve

Good - very good
Mid-priced

59
Q

How does unfiltered LBV differ from LBV?

A

More body and will benefit from bottle maturation - 4-5yrs in wood and another in bottle before release

Usually labelled ‘unfiltered’

May be labelled ‘bottle matured’

Very good –> best are as good as young vintages

Mid-priced

60
Q

What is Rose Port and how is it made?

A

From black grapes grown in cool areas –> altitude or BC

Short maceration, free run juice drained and clarified

Fermented 15-16c –> aromas

Neutral / HQ aguardente –> style is more neutral –> base wine is more delicate

Bottled quickly and sold young

Inexpensive - mid-priced

61
Q

How are grapes for White Port harvested?

A

Planted amongst black grapes - harvested at same time

If the entire parcel is white, may be harvested first

62
Q

Describe the style and winemaking of a protectively made White Port.

A

Muscatel key component - aromatic, fruity, floral

SO2 addition, short maceration at chilled temp, drained and pressed juice fermented 17-18c, stored in SS or very large oak for short period

Lemon colour, med body, stone + floral

63
Q

Describe the style and winemaking of an oxidatively made White Port.

A

Malvasia is key component ​- honeyed and nutty with age

More time on skins, fermented 20-22c (phenolic extraction –> extended ageing), aged for several years in small casks

Amber-brown, caramel, citrus peel, dried stone fruit, nuts

64
Q

Explain the different classifications and labelling terms applicable to White Port

A

Reserve - aged in oak min 7yrs
Age Indications - 10, 20, 30, 40 as judged by panel
Colheita - single vintage, aged for min 7yrs

65
Q

Describe the landownership and production structure of the Douro

A

LAND - fragmented - 21,000 growers, 92% own <5ha –> most sell to a med-large producer or co-op

PRODUCTION

  • Co-op: 20% by vol –> mostly sold to shippers (brand)
  • Shippers: account for remainder (?), top five = 80% sales by vol
  • Porto Cruz, Symington Family (Cockburn’s, Dow’s, Graham’s, Warre’s), Sogrape (Sandeman, Offley, Ferreira), Fladgate (Taylor’s, Fonseca etc), Sogevinus
66
Q

What is the role of the IVDP?

A

Instituto dos Vinhos do Porto e do Douro (2003)

Supervises production and trade of wines (all wines in Douro)

Regulates quantity produced (beneficio) and released onto market each year (1/3 of Shipper’s total stock)

Runs tasting panels to ensure wines meet specs for given classifications

Promotes Port and others Douro wines

67
Q

What is the beneficio?

A

Amount of Port must (juice designated to make Port) that may be produced each year

Each parcel classified from A to I, higher ranks are allowed to produce more

Below F cannot produce port –> grapes for unfortified or distilled into spirit

Receive points based on location, altitude, aspect, soil, varieties planted etc.

Sets price for grapes - grapes within system fetch 1.2-1.4EUR, 0.25-0.4EUR outside (per kilo?)

68
Q

Who has a say in the beneficio? What factors are taken into account?

A

Growers, producers and IVDP

Market demand, current stock on market

69
Q

Describe how landowners trade beneficio cards

A

Grapes from land should be trade alongside card but doesn’t always happen (?)

70
Q

How can non-beneficio grapes make it into Port?

A

Producers will trade inferior grapes from beneficio trading for better grapes outside system

71
Q

How do most growers make their money?

A

Selling grapes via beneficio trading system

72
Q

Why do some criticise the beneficio system?

A

Fall in demand for Port –> IVDP has reduced production vol + area under vine has been allowed to grown –> oversupply of grapes for unfortified wines –> Port producers believe they are subsidising grapes for unfortified wine

73
Q

Describe Port sales trends

A

Sales peaked around 2000

Increase in average price –> more sales of age-indicated Tawny –> believed due to increased qual and marketing

74
Q

What % of sales do basic vs special Ports?

A

Basic - Ruby, Tawny, White Rose - 77% by vol, 55% by val

Special - Reserves, Age Indications, any vintage indicated Ports - 23% by vol, 45% by val

75
Q

Where is Port sold?

A

82% export

France by vol - esp. inexpensive styles, reduced demand for these markets has driven sales decline

76
Q

How have some producers tried to cope with declining Port sales?

A
  • Unfortified wines e.g. Symington, Quinta do Noval, Ramos Pinot, Niepoort –> gateway to port
  • Rose and unaged white port –> target new drinkers, used in cocktails
  • Premium red Ports for hospo and large format bottling –> digestif, social media kudos

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