44. Port

Question 1

Locations - 2 cities, 3 subregions

Answer 1

• Porto, Vila Nova de Gaia

- Baixo Corgo, Cima Corgo, Douro Superior (from W to E it gets drier)

Question 2

topography of vineyards - vineyard design 3?

Answer 2

• Socalcos: terraces, supported by stone walls, no mechanisation
• Patamares: no walls, each terrace can be accessed by road
• Vinha ao alto: vines planted in line with the slope, mechanisation possible

Question 3

5 different grape varieties

Answer 3

Touriga Franca, Tinta Roiz, Tinta Barroca, Touriga Nacional, Tinto Cao

Question 4

fermentation - criteria? time? tannin?

Answer 4

• stopped at 5-9%
• 24-36 hours
• not enough time to extract all tannins

Question 5

types of extraction

Answer 5

• foot treading
• autovinifiers: similar to pumping over
• piston plungers, robotic lagares

Question 6

Fortification - %? aguardente? vs Sherry?

Answer 6

• final port 19-22% alcohol, always high
• aguardente is 77% max
• 20% of Port bottle is spirit
• 3.5% of Sherry bottle is spirit

Question 7

maturation - where? what - oak? 2 styles? blending?

Answer 7

• cooler coastal climate in Vila Nova da Gaia
• maturation in large and small old oak barrels (not new oak as oak flavour is not a desired characteristic)
• ruby and tawny
• blending for all ports very typical

Question 8

Ruby- purpose? 4 styles? bottle ageing

Answer 8

• primary fruit character
• minimize effect of oxidation, therefore only short period in large oak vessels or stainless steel tanks
• Ruby, Reserve Ruby, Late Bottled Vintage (LBV), Vintage Ports
• do not benefit from bottle ageing

Question 9

Tawny ports -maturation? where?

Answer 9

• oxidative ageing
• barrels called pipes
• from garnet to tawny to brown
• primary fruit fades and more raisin, walnuts, coffee, chocolate, caramel
• blending

Question 10

Inexpensive Ports - 2?

Answer 10

• Ruby: 1-3 years old

- Tawny: show some brown but did not undergo long period of oxidative ageing (colour through blending)

Question 11

Special categories of port

Answer 11

• Reserva: must be aged longer
• Late Bottled Vintage (LBV): 4-6 years in oak vessels, ready to drink on release
• Tawny with indication of age: 10-40 year maturation in pipes (average age, bottling date is put)
• Vintage port: producer must register in second year after harvest, all wine must be bottled in third year, only three times per decade, can age for a very long time, sometimes no consensus on vintage year