44. Port Flashcards
The activities of Port industry is divided between:
- Porto
- Vila Nova de Gaia
- Vineyard area that starts 70 km upstream of these towns
What are the sub-regions of Douro?
- Baixa Corgo
- Cima Corgo
- Douro Superior
The lightest wines of Douro region come from which sub-region?
Baixa Corgo
Most of top vineyards are located in which sub-region of Douro?
Cima Corgo
What is the climate of Douro region in general? How does it change in sub-regions?
- Warm continental
- Baixa Corgo is the coolest and the wettest and it becomes drier and hotter as you go east (inlands)
Which geographical formation that moderates the climate in Douro region?
Serra do Marao Mountains which shields the cooling and rain-bearing westerly winds
What are the main climatic hazards in Douro region?
- Spring frost
- Heavy rainfall disrupting flowering as well as the harvest
Why is drought is not a very common problem in Douro region although summers are very hot and the rainfall is very low in growing season?
Because of the schist bedrock allows the roots to to access deep water reserves that are built up by winter rains
Why do some vineyards have more northerly aspect in Douro region?
To face away from the full force of the sun
Name the three vineyard designs in Douro region
- Socolos: Narrow terraces supported by stone walls. Mechanisation is not possible
- Patamares: Terraces without retaining walls. Mechanisation is possible
- Vinho au Alto: Possible in gentle slopes. No terraces. Vines are planted up and down the slopes. Mechanisation is possible. Prone to erosion
What are the grape varieties preferred in premium Port production?
- Touriga Nacional
- Touriga Franca
- Tinta Roriz
- Tinta Cao
- Tinta Barocca
What are the common characteristics of the grape varieties preferred in Port production?
- Thick-skinned
- High tannin
- Black fruit and floral aromas
Typically, how long does the fermentation of Port last? Why?
- 24-36 hours
- Because the alcohol level reaches to 5-9 % abv and the fermentation is stopped by fortification
Why are the normal extraction techniques not vigorous enough for Port production?
Because of the time restraints
Which special techniques are used for extraction of enough color and tannin for Port wines?
- Foot treading: Labour intensive
- Autovinifiers: Similiar to pumping over
- Piston plungers and robotic lagares: Imitate foot treading
In which technique of Port production, pre-fermentation extraction is limited?
Autovinifiers
What is the spirit used to fortify Port named? What is its maximum abv percentage?
- Aguardente
- 77% abv
Where are the Ports generally transported to, for maturation? Why?
- Vila Nova de Gaia
- The cooler coastal climate is well-suited for slow maturation of Port wines
Which types of Ports are stored in Douro? Why?
- Tawny Ports
- Higher temperature results in faster aging and loss of color
What kind of vessels are used for the maturation of Ports?
- Traditionally in old oak vessels (small and very large)
- Stainless steel is now used too
What is the preferred vessel and duration of maturation for Ruby Ports? Why?
- Very large oak vessels or stainless steel tanks for a relatively short periods
- To minimize the effect of oxygen on primary fruit character
Which types of Ports are matured
a. in very large oak vessels or stainless steel tanks
b. small oak vessels (pipes)
a. Ruby, Reserve Ruby, LBV, Vintage Ports
b. Tawny Ports
Which types of Ports are ready to drink upon release, which types benefit from bottle maturation?
- Ruby, Reserve Ruby, filtered LBV and Tawny Ports are ready to drink
- Unfiltered LBV and Vintage Port benefit from bottle maturation
Tasting notes for newly bottled Ruby Port
- Deep color
- Intense primary fruit character
Tasting notes for bottle aged LBV or Vintage Port
- Garnet color
- Tertiary cooked fruit and vegetal (prune, leather, wet leaves) flavours
Tasting notes for Tawny Port
- Color fades to garnet and then tawny, very oldest become brown
- Primary fruit fades
- Walnut, chocolate, caramel, coffee
Ruby Ports are blends of wines that are typically between what years of age?
1-3 years
Do Tawny Ports require more maturation in oak?
No, they are not older than Ruby Ports
What do the producers do to achieve tawny color in Tawny Ports?
- Use less heavily extracted or lighter wines from Baixo Corgo
- Blend with White Port
- Period of hot maturation in Douro
- Heavy fining
Is the term “Reserva” used for Ruby or Tawny Ports? What is the minimum amount of aging before being bottled?
- It can be used for both Ruby and Tawny Ports but used mostly for Tawny Ports
- 6 years
How can a Tawny with an Indication of Age be qualified?
It must be consistent with the characteristics typical wine of that age
What does the age indicate for a Tawny with an Indication of Age ?
It is an average age rather than the age of the youngest component of the blend
Why should the year of labelling must be stated in the label for a Tawny with an Indication of Age?
Because they loose their freshness after bottling
When should the producers register their intention to release a Vintage Port?
In the second year after the harvest
When should the Vintage Ports bottled?
No later than the third year after harvest (by July 30 of the third year (E))
Usually, how often do the producers announce vintage years?
Average of 3 times per decade
How do the grape growers decide on the vintage years?
There is not always a consensus. It is up to the individual producer to declare a vintage year
What is “Single Quinta Vintage Port”?
Vintage Port from a single estate (Quinta)
When do the producers produce Single Quinta Vintage Port?
In years that are not considered to be good enough to declare a vintage year, so it is less prestigious than Vintage Port
When do the producers release Single Quinta Vintage Ports?
They age the wine in bottle for years and release them when they are ready to drink
What is Colheita? (E)
Single vintage Tawny Port
