Chapter 12: Port and Madeira

Question 1

Five preferred red varieties for Port

Answer 1

1. Touriga Nacional 2. Touriga Franca 3. Tina Roriz (Tempranillo) 4. Tinta Barroca 5. Tinto Cão

Question 2

2 leading varieties for white Port

Answer 2

1. Gouveio 2. Malvasia Fina

Question 3

System used to rank the Port wine vineyards of the Douro

Answer 3

Cadastro

Question 4

Three subregions of the Douro

Answer 4

1. Baixo Corgo 2. Cima Corgo 3. Douro Superior

Question 5

The westernmost (and most fertile) section of the Douro

Answer 5

Baixo Corgo

Question 6

The central core of the Douro

Answer 6

Cima Corgo

Question 7

Terroir/climate of the Cima Corga

Answer 7

Steep rocky slopes, schist and granite soils, hot summers/cold winters

Question 8

The upriver, eastern portion of the Douro

Answer 8

Douro Superior

Question 9

Subregion of the Douro with the greatest concentration of high-quality Port vineyards

Answer 9

Cima Corgo

Question 10

Annual authorization determining the amount of wine allowed to be used in the production of Port

Answer 10

Beneficio

Question 11

Low, open troughs traditionally used in the production (foot-trodding) of Port

Answer 11

Lagares

Question 12

Traditional barrels used to transport Port

Answer 12

Pipes

Question 13

Boats traditionally used to transport barrels of Port along the river

Answer 13

Barcos Rabelos

Question 14

Town on the Douro where many Port Lodges are located

Answer 14

Vila Nova de Gaia

Question 15

Port aged for about two years in large casks before being bottled and ready-to-drink

Answer 15

Ruby Port

Question 16

A blend of premium Ruby Ports (bottled after four to six years of aging)

Answer 16

Reserve Port

Question 17

Port from a single year’s harvest, produced only in the best years

Answer 17

Vintage Port

Question 18

Aging/bottling date required for Vintage Port

Answer 18

Must be aged in cask; must be bottled by July 30 of the third year following harvest (‘Considered very age-worthy and may improve in the bottle for many years’)

Question 19

Port from a single year, matured in large oak vats for 4 to 6 years before bottling

Answer 19

Late-Bottled Vintage Port

Question 20

Port produced from the grapes of a single estate and a single year

Answer 20

Single Quinta Vintage Port

Question 21

Minimum oak aging for Reserve Tawny Port

Answer 21

7 years

Question 22

Single-variety tawny Port

Answer 22

Colheita Port

Question 23

Style of Port introduced by Croft in 2008

Answer 23

Rosé Port

Question 24

Location of the Island of Madeira

Answer 24

In the Atlantic Ocean, 400 miles/644 km off the coast of Morocco

Question 25

Island located 27 miles/43 km northeast of Madeira

Answer 25

Porto Santo

Question 26

Most widely-grown grape on the island of Madeira

Answer 26

Tinta Negra

Question 27

Four noble grapes of Madeira

Answer 27

1. Sercial 2. Verdelho 3. Boal (Bual) 4. Malvasia (Malmsey)

Question 28

Sercia Madeira: style

Answer 28

Extra dry or dry, highly acidic

Question 29

Verdelho Madeira: style

Answer 29

Off-dry or medium dry, honeyed, somewhat smokey

Question 30

Boal Madeira: style

Answer 30

Sweet, raisiny, medium-rich, highly aromatic

Question 31

Malmsey Madeira: style

Answer 31

Very sweet, somewhat soft, very rich

Question 32

Madeira production method involving storing barrels “in the rafters”

Answer 32

Canteiro

Question 33

Madeira production method involving a heated vat

Answer 33

Estufagem (cuba de calor)

Question 34

Madeira production method involving steam-heated rooms

Answer 34

Armazem de calor (Used mainly by the Madeira Wine Company)

Question 35

Traditional name for off-dry, blended Madeira

Answer 35

Rainwater Madeira

Question 36

Requirements for Colheita Madeira

Answer 36

Single vintage (min. 85%), at least 5 years of aging

Question 37

Frasqueira/vintage Madeira: min. age

Answer 37

20 years