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WSET 3 by Sarp Sarac > 44. Port > Flashcards

44. Port Flashcards

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1
Q

The activities of Port industry is divided between:

A
  • Porto
  • Vila Nova de Gaia
  • Vineyard area that starts 70 km upstream of these towns
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2
Q

What are the sub-regions of Douro?

A
  • Baixa Corgo
  • Cima Corgo
  • Douro Superior
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3
Q

The lightest wines of Douro region come from which sub-region?

A

Baixa Corgo

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4
Q

Most of top vineyards are located in which sub-region of Douro?

A

Cima Corgo

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5
Q

What is the climate of Douro region in general? How does it change in sub-regions?

A
  • Warm continental

- Baixa Corgo is the coolest and the wettest and it becomes drier and hotter as you go east (inlands)

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6
Q

Which geographical formation that moderates the climate in Douro region?

A

Serra do Marao Mountains which shields the cooling and rain-bearing westerly winds

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7
Q

What are the main climatic hazards in Douro region?

A
  • Spring frost

- Heavy rainfall disrupting flowering as well as the harvest

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8
Q

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?

A

Because of the schist bedrock allows the roots to to access deep water reserves that are built up by winter rains

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9
Q

Why do some vineyards have more northerly aspect in Douro region?

A

To face away from the full force of the sun

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10
Q

Name the three vineyard designs in Douro region

A
  • 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
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11
Q

What are the grape varieties preferred in premium Port production?

A
  • Touriga Nacional
  • Touriga Franca
  • Tinta Roriz
  • Tinta Cao
  • Tinta Barocca
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12
Q

What are the common characteristics of the grape varieties preferred in Port production?

A
  • Thick-skinned
  • High tannin
  • Black fruit and floral aromas
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13
Q

Typically, how long does the fermentation of Port last? Why?

A
  • 24-36 hours

- Because the alcohol level reaches to 5-9 % abv and the fermentation is stopped by fortification

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14
Q

Why are the normal extraction techniques not vigorous enough for Port production?

A

Because of the time restraints

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15
Q

Which special techniques are used for extraction of enough color and tannin for Port wines?

A
  • Foot treading: Labour intensive
  • Autovinifiers: Similiar to pumping over
  • Piston plungers and robotic lagares: Imitate foot treading
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16
Q

In which technique of Port production, pre-fermentation extraction is limited?

A

Autovinifiers

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17
Q

What is the spirit used to fortify Port named? What is its maximum abv percentage?

A
  • Aguardente

- 77% abv

18
Q

Where are the Ports generally transported to, for maturation? Why?

A
  • Vila Nova de Gaia

- The cooler coastal climate is well-suited for slow maturation of Port wines

19
Q

Which types of Ports are stored in Douro? Why?

A
  • Tawny Ports

- Higher temperature results in faster aging and loss of color

20
Q

What kind of vessels are used for the maturation of Ports?

A
  • Traditionally in old oak vessels (small and very large)

- Stainless steel is now used too

21
Q

What is the preferred vessel and duration of maturation for Ruby Ports? Why?

A
  • Very large oak vessels or stainless steel tanks for a relatively short periods
  • To minimize the effect of oxygen on primary fruit character
22
Q

Which types of Ports are matured

a. in very large oak vessels or stainless steel tanks
b. small oak vessels (pipes)

A

a. Ruby, Reserve Ruby, LBV, Vintage Ports

b. Tawny Ports

23
Q

Which types of Ports are ready to drink upon release, which types benefit from bottle maturation?

A
  • Ruby, Reserve Ruby, filtered LBV and Tawny Ports are ready to drink
  • Unfiltered LBV and Vintage Port benefit from bottle maturation
24
Q

Tasting notes for newly bottled Ruby Port

A
  • Deep color

- Intense primary fruit character

25
Q

Tasting notes for bottle aged LBV or Vintage Port

A
  • Garnet color

- Tertiary cooked fruit and vegetal (prune, leather, wet leaves) flavours

26
Q

Tasting notes for Tawny Port

A
  • Color fades to garnet and then tawny, very oldest become brown
  • Primary fruit fades
  • Walnut, chocolate, caramel, coffee
27
Q

Ruby Ports are blends of wines that are typically between what years of age?

A

1-3 years

28
Q

Do Tawny Ports require more maturation in oak?

A

No, they are not older than Ruby Ports

29
Q

What do the producers do to achieve tawny color in Tawny Ports?

A
  • Use less heavily extracted or lighter wines from Baixo Corgo
  • Blend with White Port
  • Period of hot maturation in Douro
  • Heavy fining
30
Q

Is the term “Reserva” used for Ruby or Tawny Ports? What is the minimum amount of aging before being bottled?

A
  • It can be used for both Ruby and Tawny Ports but used mostly for Tawny Ports
  • 6 years
31
Q

How can a Tawny with an Indication of Age be qualified?

A

It must be consistent with the characteristics typical wine of that age

32
Q

What does the age indicate for a Tawny with an Indication of Age ?

A

It is an average age rather than the age of the youngest component of the blend

33
Q

Why should the year of labelling must be stated in the label for a Tawny with an Indication of Age?

A

Because they loose their freshness after bottling

34
Q

When should the producers register their intention to release a Vintage Port?

A

In the second year after the harvest

35
Q

When should the Vintage Ports bottled?

A

No later than the third year after harvest (by July 30 of the third year (E))

36
Q

Usually, how often do the producers announce vintage years?

A

Average of 3 times per decade

37
Q

How do the grape growers decide on the vintage years?

A

There is not always a consensus. It is up to the individual producer to declare a vintage year

38
Q

What is “Single Quinta Vintage Port”?

A

Vintage Port from a single estate (Quinta)

39
Q

When do the producers produce Single Quinta Vintage Port?

A

In years that are not considered to be good enough to declare a vintage year, so it is less prestigious than Vintage Port

40
Q

When do the producers release Single Quinta Vintage Ports?

A

They age the wine in bottle for years and release them when they are ready to drink

41
Q

What is Colheita? (E)

A

Single vintage Tawny Port

WSET 3 by Sarp Sarac (36 decks)

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