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WSET 3 > C44 - Port > Flashcards

C44 - Port Flashcards

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1
Q

Where are the activities of the Port industry?

A

Divided between the twin coastal cities of Porto and Vila Nova de Gaia and the vineyard area that starts 70 kilometres upstream of these towns
These are on opposite sides of the mouth of the river Douro

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2
Q

How is the vineyard area for Port divided?

A

Into three sub-regions:
Baixo Corgo
Cima Corgo
Douro Superior

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3
Q

Which area of Port produces the lightest wines?

A

Baixo Corgo

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4
Q

What is the reputation of Cima Corgo?

A

This is where the greatest number of top vineyards are found

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5
Q

What is the reputation of Douro Superior?

A

Though sparsely planted, it is still renowned as a source of top quality wine

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6
Q

What is the climate in the Port area? What influences it specifically in this region?

A

Warm continental climate

Shielded from the Atlantic by the Serra do Marão

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7
Q

What is the coolest and wettest of the sub-regions of Port?

A

Baixo Corgo in the west

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8
Q

How does vineyard climate vary as vineyards go east/inland for Port?

A

They become progressively hotter and dryer

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9
Q

What are the biggest spring threats a grower has to face for Port?

A

Frost and heavy downpours, which may disrupt flowering as well as harvest

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10
Q

What are the viticultural difficulties for Port in summer?

A

Daytime temperatures can be very high and rainfall (throughout the growing season) can be very low

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11
Q

What makes viticulture possible for Port and why?

A

Schist bedrock which fractures vertically allowing the vines’ roots to access deep water reserves that are built up by the winter rains

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12
Q

Where are the vineyards in the Baixo and Cima Corgo?

A

On the very tall and very steep slopes that rise up from the banks of the Douro and its tributaries

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13
Q

What is the topography in the Baixo and Cima Corgo like?

A

Very varied

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14
Q

Give two examples of how growers may take advantage of the hilly topography available to them in the Cima and Baixo Corgo?

A

They may take advantage of altitude for its associated variability in temperature
They may use more northerly facing vineyard sites to avoid the full force of the sun

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15
Q

Why is topography a potential challenge for a Port producer?

A

Managing vineyard on such steep sites can be an enormous and costly challenge

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16
Q

What are socalcos?

A

The name for the terraces which were supported by stone walls, on which vineyards were traditionally planted in Portugal (for Port specifically)

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17
Q

What are the big disadvantage of socalcos?

A

Each terrace can only support a few rows of vines
No mechanisation is possible
The walls are expensive to maintain

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18
Q

Describe usage of socalcos in Portugal

A

Impractical but still widely used

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19
Q

What are patamares?

A

A more modern style of vine terrace in Port to allow some mechanisation
No retaining walls
Each terrace is wide enough to allow tractor access

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20
Q

What is vinha ao alto?

A

An interfaced system for Port where the angle of the slope is low
Vines are planted up and down the slope and accessed by roads cutting across the slopes from where machinery is operated by winches

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21
Q

What are the disadvantages to patamares and vinha ao alto?

A

They are both prone to erosion, particularly vinha ao alto, which is not viable on the steepest slopes

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22
Q

What is the general style of grapes from the Douro?

A

Thick skinned, high tannins with black fruits and floral aromas

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23
Q

What are the five grape varieties which are preferred in premium Port production?

A 
Touriga Franca
Tinta Roriz
Tinta Barroca
Touriga Nacional
Tinta Cão
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24
Q

Describe fermentation of Port grapes

A

Fermentation stopped by fortification once alcohol reaches 5-9% abv to create a sweet wine

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25
Q

How long does fermentation typically last for a port wine?

A

24 to 36 hours

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26
Q

What is the challenge posed by the shorter fermentation for Port wines?

A

Normal extraction techniques aren’t vigorous enough

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27
Q

What are the three methods of extraction used for Port wines?

A

Foot treading
Autovinifiers
Piston plungers and robotic lagares

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28
Q

Describe the view in Port production, of foot treading as an extraction method

A

It’s the benchmark against which all other methods are judged

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29
Q

What happens during foot treading in Port?

A

Large teams of workers tread the grapes for three to four hours in shallow granite troughs/lagares

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30
Q

When does foot treading cease?

A

Once fermentation is underway

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31
Q

How does extraction continue once foot treading has ceased?

A

The cap is regularly punched down to extract more colour and tannin

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32
Q

Why is foot treading no longer widely used?

A

Because it is so labour intensive

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33
Q

For which Ports is foot treading still sometimes used?

A

For some premium Ports

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34
Q

Describe the process of using autovinifiers for extraction with Port

A

Crushed grapes are put into sealed vats and the rising pressure of CO₂ given off by the fermentation pushes the juice up through the pipes into a holding tank
When CO₂ pressure reaches a set level, a valve is automatically released and the wine in the holding tank, no longer supported by the gas pressure, floods down over the cap
The valve resets itself and the process starts again

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35
Q

To which process is autovinification very similar?

A

Pumping over

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36
Q

Why is autovinification more extractive than pumping over?

A

Because when fermentation is very active, a cycle will complete every 15 to 20 minutes

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37
Q

In which extraction system is pre-fermentation extraction limited? How is this overcome?

A

In autovinification

Autovinifiers now include mechanical paddles to help with this

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38
Q

What are piston plungers and robotic laggers designed to do?

A

Imitate foot treading as closely as possible

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39
Q

Describe piston plungers

A

Round, shallow, open-topped stainless steel vats where the cap is pressed down with robotic pistons

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40
Q

Describe the robotic lagar

A

It involves the use of a shallow and rectangular stainless steel tank of the approximate size of the traditional lagar
The lagar is adapted to carry a self-propelled gantry with robotic ‘feet’
The gantry moves up and down the lagar with the feet copying the action of foot treading by actually squishing the grapes against the floor of the tank
The machines carry out regular punch-downs once the treading phase is over

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41
Q

How are robotic lagars generally viewed?

A

As being as good as foot treading

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42
Q

For what kinds of Port are robotic lagars widely used?

A

The production of premium wines

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43
Q

What abv is achieved in Port once yeasts are killed by fortification?

A

19-22% abv

44
Q

What will the timing of fortification of Port depend on?

A

The initial must weight and the required level of sweetness

45
Q

What is the aguardente?

A

The Portuguese word for the spirit which is added to fermenting Port to halt fermentation and fortify it

46
Q

What is the required strength of the aguardente?

A

No more than 77% abv

47
Q

What is the result of the fact that aguardente is no more than 77%?

A

It means that significant amounts of spirit are needed

48
Q

What is the average proportion of a bottle of Port which is spirit?

A

20% of the total volume

49
Q

What percentage of the total volume of a bottle of fino Sherry is spirit?

A

Approximately 3.5%

50
Q

How is maturation performed in Port?

A

Ports are generally transported downstream to Vila Nova de Gaia for maturation

51
Q

Why is maturation performed in Vila Nova de Gaia?

A

The cooler coastal climate here is well suited to the slow maturation of Port wines

52
Q

Which wines are stored up the Douro and why?

A

Notably those destined for Tawny Port

Higher temperatures result in faster ageing and a loss in colour

53
Q

What has the advent of air conditioning done for maturation in Port?

A

It has resulted in more wine being matured in the vineyard area

54
Q

In what vessels does Port maturation take place?

A

Both small and very large old oak vessels

Now stainless steel too

55
Q

Describe the role of oak flavours in Port making

A

New oak flavours are not desired in Port

56
Q

Which two styles of Port are a direct consequence of the type of vessel used for maturation?

A

Ruby styles and Tawny styles

57
Q

What is the predominant character of Ruby Ports once bottled?

A

Primary fruit

58
Q

What is the result of the intended style of Ruby Ports on how they are matured? Which other Ports does this apply to?

A

They are only matured for a relatively short time in very large oak vessels or stainless steel tanks
Ruby, Reserve Ruby, LBV and Vintage Ports

59
Q

Describe the character of Ruby, Reserve Ruby, LBV and Vintage Ports

A

They will all be deeply coloured and have intense primary fruit flavours when bottles

60
Q

Ruby, Reserve Ruby and some styles of LBV will be…before being bottled

A

Fined and filtered

61
Q

Which Ports do not benefit from bottle ageing?

A

Ruby, Reserve Ruby and some styles of LBV

62
Q

Which Ports do benefit from bottle ageing?

A

Some LBVs and all Vintage Ports

63
Q

Describe Ports after bottle maturation

A

Garnet colour

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

64
Q

Describe maturation of True Tawny Ports

A

They undergo long oxidative maturation in barrels called pipes

65
Q

What determines the difference in colour between ruby styles and tawny styles of Port

A

The differences in maturation

66
Q

Describe how true Tawny Ports change in colour with age

A

They turn garnet, then tawny, with only the very oldest turning fully brown

67
Q

How do the flavours of true Tawny Ports change with age?

A

Primary fruit fades, becoming raisiny and is accompanied by flavours of walnuts, coffee, chocolate and caramel

68
Q

What do true Tawny Ports require regarding extra treatment before bottling and why?

A

Very little

They throw their deposits during wood ageing

69
Q

Describe the role of bottle ageing for true Tawny Ports

A

They are fully developed on release and require no further bottle ageing

70
Q

Describe the role of blending for Port wines

A

The vast majority of Ports , even vintage styles are complex blends of different varieties grown in different sites
Blending is typically ongoing during pre-bottling maturation

71
Q

What are the inexpensive types of Port?

A

Ruby

Tawny

72
Q

What are Ruby Ports and what is their general profile?

A

They are blends of wines that are typically between one and three years old
They lack the concentration, complexity or tannins of more premium ruby styles

73
Q

Describe Tawny Ports

A

They are no older than Ruby Ports and have not undergone a long period of oxidative ageing
They show a browning in common with other Tawnies

74
Q

How is the colour achieved in Tawny Ports?

A

Use of less heavily extracted/lighter wines from the Baixo Corgo
Blending in White Port
A period of hot maturation in the Douro
Heavy fining to remove colour

75
Q

What are the special categories of Port?

A

Reserve/Reserva
Late Bottled Vintage (LBV)
Tawny with an Indication of Age
Vintage

76
Q

To which wines can ‘Reserve/Reserva’ be applied and what does it indicate?

A

Ruby and Tawny Ports

That they are of higher quality than the most basic expressions

77
Q

How does a Port qualify for Reserva status?

A

Its suitability is determined by an official tasting panel

78
Q

What are the ageing requirements for a Port labelled as Reserva?

A

A Reserve Tawny must be wood aged for a minimum of six years

79
Q

What are LBV Ports?

A

They are Vintage Ports which have been aged for between four and six years before they are bottled

80
Q

In what are LBV Ports aged?

A

In large oak vessels

81
Q

What does the extra oak ageing of LBV wines result in?

A

It makes them more approachable on release compared with Vintage Ports

82
Q

What is the role of fining and filtering for LBVs?

A

Most are fined and filtered

83
Q

What is the role of ageing for LBV Ports?

A

Being similar in style to Reserve Ruby Ports, they are ready to drink on release and rarely benefit from extra bottle ageing

84
Q

Which LBV wines can benefit from bottle ageing?

A

Those which are unfiltered

They are similar in style to Vintage Ports

85
Q

What is unfiltered LBV Port’s big similarity to Vintage Port?

A

They form a sediment in the bottle and often need decanting before serving

86
Q

Describe ageing of Tawny Port with an Indication of Age

A

They undergo a long period of oxidative maturation in pipes

87
Q

How may Tawny with an Indication of Age be labelled? How does it qualify?

A

10, 20, 30 or 40 years old

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

88
Q

What does the age on a Tawny Port represent?

A

The average age

89
Q

What else must a Tawny Port with age indication state on the label? Why is this important?

A

The year of bottling

They lose their freshness after bottling

90
Q

Describe the best Age Indicated Tawny Ports

A

Exceptionally complex and concentrated

91
Q

What must a producer do before releasing a Vintage Port and when?

A

Register their intention in the second year after the harvest

92
Q

When must a Vintage Port be bottled?

A

No later than the third year after the harvest

93
Q

Describe pre-bottling processes for Vintage Port

A

Ageing will take place in either large oak vessels or stainless steel tanks
Wines are unfined and unfiltered

94
Q

What are Vintage Ports like on release?

A

They are the most concentrated and tannic Ports

95
Q

Describe the role of ageing for Vintage Ports

A

They are capable of bottle ageing for decades and throw a heavy sediment as they age

96
Q

What is the significance of a Vintage Port for a producer?

A

It is their flagship wine

97
Q

How often are Vintage Ports produced?

A

Three times a decade on average

98
Q

What is the role of blending for Vintage Port?

A

They are typically a blend of the finest wines from a producer’s best vineyards

99
Q

Which years can be declared by a Port producer?

A

This is up to the producer

100
Q

Name four years which are generally accepted as vintages which should be declared for Port

A

2000
2003
2007
2011

101
Q

What is a Single Quinta Vintage Port?

A

The product of a single estate or quinta

102
Q

What appears on the label of a Single Quinta Vintage Port?

A

The name of the quinta

103
Q

How do vintage rules apply to producers who only own a single quinta?

A

They will only declare a vintage in the very greatest years

104
Q

How do Vintage rules apply to producers who own several quintas?

A

They will use the pick of all of their quintas’ wines to make Vintage Port
In the years that are not considered good enough for a vintage to be declared, they will release their best wines as Single Quinta Vintage Ports

105
Q

Describe Single Quinta Vintage Ports with regard to prestige

A

They are considered to be less prestigious than Vintage Port, but are still high quality

106
Q

What is the role of ageing for single quinta wines?

A

It is quite common for a producer to age them in bottle and release them when they are ready to drink

WSET 3 (45 decks)

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