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Micky WSET Lv3 > C44 - Port - completed > Flashcards

C44 - Port - completed Flashcards

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 cooling rain-bearing Atlantic winds 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

- 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 narrow 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

1- Crushed grapes are put into sealed vats
2- The rising pressure of CO₂ given off by the fermentation pushes the juice up through the pipes into a holding tank
3- When CO₂ pressure reaches a set level, a valve is automatically released
4- The wine in the holding tank, no longer supported by the gas pressure, floods down over the cap
5- 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

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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 fortify a Port

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 6 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 bottle 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

107
Q

What styles can Port made into?

A

Red, White and Rose

108
Q

The technique used to making Port since when?

A

the eighteenth century

109
Q

In short, how Port is made?

A

By adding grape spirit to a fermenting juice to create an alcoholic sweet wine.

Micky WSET Lv3 (46 decks)

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