D5 Chapter 3 Port Flashcards
1
Q
What region in Portugal is Port from?
A
Douro region
2
Q
When did Port originate and Why?
A
17th century and because of trade wars between England and France
3
Q
How did Port come about?
A
Red wines became popular in England and brandy added to stabilize the wines for transport to England
4
Q
How did the practice of fortifying the wines during fermentation begin?
A
Two british merchants visited Abbot of Lamego and found sweet wines were higher quality than dry wines
5
Q
What was traditional role of shippers in Port?
A
agents that took commission for shipping port abroad and acquired port from brokers in Douros and stored them in Lodges prior to shipment
6
Q
What are lodges?
A
wine cellars/warehouses in Vila Nova de Gaia
7
Q
What became the newer role of shippers?
A
Since become producers and are dominant players in production with own vineyards, wineries and bottling facilites
8
Q
What was the Methuen Treaty?
A
Ensured that Portuguese wines received lower rates of duties in England than other countries
9
Q
When was the Methuen Treaty signed?
A
1703
10
Q
When Port reached early popularity, what happened?
A
Led to production of large amounts of poor quality port, leading to lower demand and oversupply, falling grape and wine prices
11
Q
What 3 things happened in 1756 as a result of the oversupply and low demand of Port?
A
Prime Minister Pombal demarcated the Port vineyards and drew up production regulations and created the Real Companhia Velha from which all Ports had to be bought
12
Q
What was the purpose of the “Companhia?”
A
sold all ports for export, fixed prices and exclusive right to supply spirit used in fortification
13
Q
What happened as a result of the Pombals actions?
A
Although unpopular to some, the prices of Port began to rise again
14
Q
What caused the challenges to the Port industry in the early 19th century?
A
Douro and wider Portugal experiences the Peninsular Wars and Portuguese Civil War. Also, mildew and Phylloxera later in the century.
15
Q
What are quintas?
A
Estates
16
Q
What two entities were created in the first half of the 20th century?
A
Instituto do Vinho do Porto (IVP) 1933 and the Casa do Douro (1932)
17
Q
What was the role of the IVP?
A
responsible for the administration and supervision of the Port Industry
18
Q
What was the role of the Casa do Douro?
A
to supervise the growers with the Port Demarcation
19
Q
What is the beneficio?
A
Classification system in Douro where the vineyard parcels are rated from A through I based on suitability for production
20
Q
What is aguardente?
A
the spirit added in fortification
21
Q
Who controlled the purchase of the aguardente with with the producers fortified their wines?
A
The Casa Do Douro and the IVP
22
Q
What is an influential development during the end of the 20th century?
A
early 1980s the World Bank Scheme offered low interest loans to Douro growers who could plant or replant up to 10 hectares of vineyards (A or B grade and only used the 5 prescribed varities)
23
Q
What was a 2nd influential development in late 20th/early 21s century?
A
some of the major shippers joined with the local university to fund a vineyard research program
24
Q
what are pantamares?
A
Wide terraces for vineyard plantings
25
What happened in 1986 that led to a rise in quality of the Aguardente and hence the overall Port?
Portugal entered the EU and producers were permitted to source and buy their own spirit on the open market
26
What controversial thing happened in 1990?
The Casa do Douro bought 40% of one of the largest shippers Royal Oporto, ultimately leading to bankrupcy of the Casa do Douro
27
What came about in 2003?
the Insituto dos Vinhos do Porto e do Douro (IVDP) which supervised both Port and Douro dry wine producers
28
What other developments have been made in the Douro in the first decades of the 21st century?
Improved versions of Pantamares; other local varieties outside of the 5 prescribe varieties have been developed; depopulation in the vineyard areas bringing an end to foot treading
29
Where is Douro located?
Northern Portugal
30
What is the total area of appelation in the Douro?
43,000 planted hectares; of which 32,000 are DO Port
31
What is the climate of Douro?
warm continental climate
32
What influences makes the vineyard areas much warmer and drier than the cities of Porto and Vila Nova di Gaia?
distance from Atlantic Ocean, shelter from the Serra do Marao to the west of the region
33
What are the three sub regions of the vineyard areas in the Douro?
Baixo Corgo; Cima Corgo and Douro Superior
34
What does the vineyard area follow the path of?
The path of the River Douro
35
Describe the Baixo Corgo
most westerly of regions, coolest and wettest since most near cold Atlantic Coast, produces fruit for inexpensive Ruby and Tawny Ports
36
Describe the Cima Corgo
wamer and drier, most of the well known vineyards here, produces age-indicated Tawny Ports and Vintage Ports
37
Describe the Douro Superior
furthest from coast, hottest and driest, drought is an issue, sparsely planted, flatter land, allows mechanization, plantings are increasing
38
Why is there a range of microclimates in the Douro?
winding River Douro and its tributaries provide the microclimates with various altitudes and aspects
39
Describe the soils in the Douro
stony, shallow, free-draining and poor in nutrients
40
Why are vine roots able to penetrate deep in Douro?
the schist under the bedrock splits into vertical layers, rather than more typical horizontal
41
Is irrigation permitted in the Douro?
only in exceptional circumstances
42
Why does the demarcated Port region boundary mostly follow the outline of the schist?
Because the schist is so important to the viability of grapes in this region
43
Why are viable vineyard layouts limited in the Douro?
The slopes are so steep (over 30% gradient)
44
What are the three types of vineyard layouts in the Douro?
Socalcos, Patamares and Vinha ao Alto
45
What is the tradional vineyard layout in Douro?
Socalcos
46
Describe the Socalcos
narrow terraces supported by walls of dry rock. planting density 6,000 vines per hectare, not suitable for machines, therefore no longer planted much
47
Why can the socalcos not be converted to other layouts?
Protected by UNESCO
48
Describe the Patamares
terraces supported by a steep earth ramp rather than stone wall. small tractors can be used. cheaper to implement and maintain, erosion and weeds can be problem, planting density 3,000 to 3,500 vines per hectare
49
what are the two kinds of Patamares?
1) Large, wide patamares that support two rows of vines on each terrace, 2) Narrow patamares that only support one row of vines
50
What are the pros and cons of the large wide patamares?
makes efficient use of vineyard but uneven ripeness can be problem,
51
What are the pros of the narrow patamares?
more modern, since tilted slightly towards slope and from one side of terrace to other, improves water absorption and drainage and reduces erosion, uneven ripeness not really a problem.
52
Describe the Vinha ao Alto patamare
vines planted in vertical rows up the slope,
53
Pros and Cons of Vinha ao Alto patamare
least expensive to plant and maintain, allows for high density planting (5,000 vines per hectare) so efficient use of land; But machines can't be used above 40% incline. water run off and erosion can be problems, use of this layout is pretty limited
54
How are vines trained in Douro and why?
Cordon-trained and spur-pruned or head-trained and cane-pruned, VSP trellised; to promote even sun exposure and ripening and allow for mechanization
55
In Douro, how do they ensure sun exposure for late ripening varities?
summer pruning/ leaf removal
56
What rootstocks are used in Douro?
those that are drought tolerant, 110R or 1103P
57
What are priorities in Douro when replanting?
Increasing vine density, vineyard layouts that allow mechanization and selecting the best plant material
58
What is max yield in Douro and what is likely?
Max is 55 hL/ha; but due to drought many years are closer to 30hL/ha
59
What are the viticultural hazards for the Douro?
Late spring frosts in high altitude vineyards, sometimes cool, wet weather from west in early summer disrupting flowering and fruit set; downy mildew and botrytis especially in Baixo Corgo
60
Fertilizers may be used for what?
to improve the poor nutrient status of the soil
61
Herbicides may be used for what?
to control weeds that grow on the slopes of the patamares and compete with vines for water and nutrients
62
Why are cover crops grown on Vinha ao alto slopes?
to prevent erosion, improve soil structure and nutrition, and reduce presence of weeds
63
Why type of harvesting is used commonly and why?
By hand as the vineyard topography is not suitable for machine harvesting
64
What is changing with labor in the Douro?
An aging regional population (depopulation) is happening and making it difficult for growers to find workers to pick
65
Who is the largest grower in the Douro region?
Symington Family Estates
66
How many grape varieties are permitted in Port?
Over 100
67
What are the five prescribed varieties since 1980s
Touriga Franca, Tinta Roriz, Tinta Barroca, Touriga Nacional and Tinto Cao
68
Who and why would growers be planting or growing outside the 5 prescribed?
some already have for centuries (field blend); some other varietals can make contributions for acid, colour and climate change
69
The vast majority of Ports are made from what? and why?
A blend of varities to reduce vintage variation
70
What can a field blend provide?
since there are different ripening times, the blend provides a different character to blocks of different varieties all picked at optimum ripeness and then blended
71
What are old vines called?
Vinha Velha
72
What is important about Vinha Velha?
a key part of the blend in premium and super premium port wines
73
Name the most important black varieties for Port
Touriga Franca, Tinta Roriz, Tinta Barroca, Touriga Nacional, Tinta Amarela, Tinto Cao, Sousao
74
Describe Touriga Franca
late ripening; tight-bunched thick-skinned grapes, resistant to fungus; but vigorous; contributes color, tannin and acidity and juicy red and black fruits and floral aromas
75
What is the most popular varietal?
Touriga Franca
76
What is Tinta Roriz called in Spain?
Tempranillo
77
What is Tinta Roriz called elsewhere in Portugal
Aragonez
78
Describe Tinta Roriz
early ripening, best grown in cool sites or can suffer water stress; lends body and deep color; produces high yields, but if too high can lack concentration
79
Describe Tinta Barroca
early ripening, best in cool sites or prone to heat damage; flavors are more earthy as opposed to floral; lacks acidity if site not cool enough; color fades more quickly than touriga nacional and touriga franca; capable of high yields
80
Where are the best planted cool sites?
high altitude or north-facing slopes; generally Baixo Corgo and Cima Corgo
81
Describe the Touriga Nacional
mid-ripening ; thick-skinned grapes; deep-color intensity; high tannins; retains acidity; concentrated flavors of black fruits and floral aromas; long-ageing potential (used in premium aged wines); can be vigourous; susceptible to coulure
82
Describe Tinta Amarela
Prone to fungus due to tight bunches; produces full-bodied wines; concentrated black fruits and spicy notes; approachable in youth but ages well
83
What is Tinta Amarela called in other parts of Portugal?
Trincadeira
84
Describe Tinto Cao
low-yields, small thick-skinned grapes; resistant to fungus; late-ripening; tolerant of heat; concentrated wines with high acid; ages well
85
Describe Sousao
thick-skinned variety; deep intense color; retains high acid
86
What are the two key white grapes for Port
Malvasia Fina and Moscatel Galego Branco
87
What is Malvasia Fina called in Madeira
Boal
88
Describe Malvasia Fina
neutral wines, medium acidity, full-body, slightly honeyed characteristic
89
Describe Moscatel Galego Branco
aromatic grape; used for unaged styles AKA Muscat Blanc a Petit Grains
90
How is port produced?
fermentation stopped by adding grape spirits
91
What is the final range of sweetness in port?
80-120g/l
92
How long does the skin maceration take place in port production?
2 days
93
Why do extraction methods need to be effective in port?
because its a short maceration
94
What are the key methods of extraction during fermentation?
Foot treading in lagares; Modern Lagares; Pumping over; Stainless Steel Pistons; Autovinifiers
95
What are lagares?
shallow (80 cm deep) square tanks that allows a large surface area between the must and the grape skins
96
What happened traditionally in lagares?
they were made from granite and extraction came from foot treading
97
Why was foot treading effective?
extracted well but gentle enough at same time not to crush the seeds (releasing bitter tannins)
98
Who still uses foot treading in lagares?
small number of premium and super-premium ports
99
Another name for Modern lagares?
robotic lagares
100
How do modern lagares work?
Silicon feet attached to a stainless steel gantry, press the grapes against the lagare floor punch down the cap
101
Pros and cons of modern lagares?
Pro: reduce need for hired workforce; Con: high initial investment
102
Can modern lagares produce the same quality as traditional foot treading?
yes
103
Pros and cons of pumping over
Pro: produces deep color and high concentration but not as effective at extracting as foot treading or modern lagares
104
How do stainless steel pistons work?
uses open stainless steel vats with pistons that punch down the cap to a programmed schedule; can be used in conjuncton with pumping over
105
Is the combo of stainless steel pistons and pumping over as effective at extracting as lagares?
yes and produces similar quality
106
How do autovinifiers work?
The rising pressure of CO2 produced from fermentation pushes juice up through the pipes into a holding tank. When pressure of CO2 reaches a certain level, a valve is automatically released and the wine in the holding tank sprays over the cap since it is no longer supported by gas pressure.
107
What is key advantage to autovinfier?
does not require electricity therefore cheapest option
108
Downside of autovinifier?
since it depends on the CO2 released from fermentation; very little extraction occurs before fermentation starts; therefore wines are lighter in color and body
109
What type of wines are suitable to the autovinifer production?
basic Tawny, white and ruby ports
110
What do modern fermentation vessels tend to be made out of? and why?
stainless steel for easy temp control and easy to clean
111
Give a reason why you would need temp control in fermentatoin
If you wanted to slow down the fermentation and prolong the period of extraction
112
Are grapes de-stemmed?
They may or may not be
113
If stems are fully ripe, can they aid pressing? And how?
yes, by reducing compaction of the pomace and enabling better drainage
114
What is the fermentation temp for red wines?
82-90 f
115
Why is 82-90 a good range for reds fermentaton?
warm enough to for sufficient extraction but not too warm that fermentation moves too quickly and reduces available extraction before pressing and fortifying
116
What is the fermentation temps for white?
63-72f
117
Why do most producers use ambient yeast?
Not necessary to ferment to dryness
118
What is the legislation about what can be used for grape spirit for port?
Must come from grapes or grape-derived products; must be of 77% abv
119
What is the spirit called used for port?
Aguardente
120
Most styles of port must be fortified to an alcoholic strength of what?
19-22% (with exception of basic ruby, tawny, white and rose)- they can be 18%
121
The alcoholic strength of aguardente is high or low compared to other fortified wines?
Low, its 77%. and the others are mostly 95-96%
122
What is different about 77% vs 95% spirit?
77% is lower so it displays more character, the 95% is neutral
123
What two things about the fortifying spirit has a significant influence on the style and quality of the wine?
Style and quality
124
When is the fermentation stopped typically?
when the wine reaches 5-7% abv and depends on the concentration of sugar the producer wants to retain in final wine, generally 80-20 g/l. Depends on house style
125
What happens after fermentation is stopped?
wine is drained from skins before aguardente is added. The mass of grape skins left will be pressed and much of press wine will be blended into fortified free run wine for extra color and tannin
126
Why must the draining after fermentation arrest be as efficient as possible?
The must will continue to ferment until the fortifying agent is added, using up sugar that is desirable in the final wine.
127
When are grapes for port picked and why?
when flavors and tannins are ripe, too much potential abv not a problem
128
is acidification common?
yes,
129
Do ports go through Malo?
No, lactic acid bacteria can't tolerate the high concentration of alcohol
130
What happens after fermentation and where?
Ports spend 1st winter in Douro, they are left to clarify before racked off gross lees. Rotary vaccum is the filter often used to extract remaining wine from lees. In spring wines are shipped to lodges in Vila Nova de Gaia
131
What is key part of port production process?
Blending, any times
132
What types of blending?
Different parcels, diff varietals, diff lots, diff vintages, co-fermentation common
133
Why is blending important?
Consistency, house style
134
Where are ports matured and why?
Vila Nova de Gaia, strong atlantic influence makes cooler and more consistent
135
What vessels are used for aging?
mostly in oak, but not new, used
136
What is largest oak vessel called?
Balseiros (hold 100,000 liters)
137
What are pipes?
600 liter barrels when gentle oxidation is desired
138
What is another way a producer can control the oxidatoin?
Frequency of racking and the degree of how much the vessels are topped off with wine.
139
Name the main categories of styles of port
Basic Ruby, Basic Tawny, Reserve Ruby and Reserve Tawny, Tawny with an Indication of Age, Colheita, Vintage, Single Quinta, Crusted, Late Bottle Vintage, Rose Port, White Port, Very Old Wines
140
What determines the style of a port?
The quality of the base wine and the form of maturation
141
Many wines have to be anlyzed and tasted by whom before allowed to specify wine style on the label?
IVDP
142
What are the factors during the growing season that have an impact on the final quality?
the weather, canopy management and harvesting dates
143
The least ripe grapes are best suited for what?
less concentrated styles such as basic tawny
144
Describe a basic ruby port
med body, med tannins, red and black fruit, suitable for early drinking not suitable for ageing, fruity w/out much tannin
145
What type of winemaking techniques is used to make basic ruby port?
protective winemaking to retain primary fruit flavors
146
What are some protective winemaking techniques used to make a basic ruby port?
fermenting in stainless steel or concrete; ageing wines in bulk,
147
How is basic tawny different in color than other tawny's?
some lightness, some browning like the others but does not come from long periods of oxidation
148
How are basic tawny ports made to look like other tawny's?
Light extraction during fermentation
149
What are the requirements for reserve Tawnies?
Must be aged in wood for min 7 years
150
What is the min ageing for reserve ruby's
none but must be tasted and approved by IVDP
151
How are tawnys with indication of age made?
aged for long periods in wooden barrels giving the wine controlled exposure to oxygen, integrating the alcohol and softening the tannins, creating tertiary
152
What are the aging vessels of tawny with indicatoin?
620-640 liters barrels that are old
153
How are tawny with indication labeled?
10,20,20,40,50 years, blend of many vintages
154
Why is tawny with indication more expensive?
barrels need racking and topping up due to evaporation
155
what is a newer sub category of tawny with indication?
very old aged tawny (not age indicated)
156
What is a Colheita?
Tawy ports made from grapes from one vintage
157
requirements of the colheita?
aged in small barrel for min of 7 years, label must state vintage and year bottled
158
What is price range of colheitas?
not as expensive as vintage port but some shippers hold small stock that is very old and super premium
159
What is vintage port?
wines from one "declared" vintage
160
What must producers do when trying to make a vintage port?
Declare intention in 2nd year after harvest and then the young wine tasted and approved by IVDP panel
161
How does a declared vintage come about?
A really good weather vintage plus from really high quality plots (usually shippers own vineyards)
162
What grapes are most commonly used in vintage port?
Touriga National and Touriga Franca
163
What happens to wines that are not chosen after two years to become a vintage but are still high quality?
Single Quinta Ports, LBV, Crusted Port or a form of tawny port
164
What is the process of making a vintage port?
Undergo a max of 3 years in old large, wooden vessels before extensive bottle ageing, bottled without fining or filtration results in heavy sediment in final glass
165
What does a young vintage port present as?
deep in color, full-bodied, high tannins, pronounced intensity of ripe black fruit and possibly floral notes
166
Once vintage ports age how do they present?
dried fruit, forest floor, tannins and alcohol become better integrated
167
Why are vintage ports highly profitable for the producers?
early release from winery and limited time in wood
168
What is a Single Quinta Port?
made in years when producer does not produce a vintage port. It is a wine that is produced from one year and is only made of grapes from one estate.
169
What is crusted port?
Non-vintage port, aged in wood for up to two years before bottling w/o fining or filtering, therefore a "crust" forms in the bottle
170
Describe a crusted port?
similar style to a vintage port, considerable ageing potential , good to very good quality, mid-priced to premium
171
what is a late bottle vintage port?
from a single year and bottled between four and six years after harvest
172
How is late bottle vintage different than vintage port?
fruit is not as high quality and longer ageing before bottling means they are bottled ready to drink
173
Describe a late bottle vintage port?
Filtered on bottling so no decanting necessary; good to very good quality, mid-priced, more intensity, body and tannin than ruby and ruby reserve,
174
Describe an un-filtered late bottle vintage
more full-bodied and benefit from bottle maturation, many spend four to five years in wood followed by a few years in bottle before release; say "unfiltered" on label to distinguish
175
where do grapes come from that make rose port?
from the coolest areas, high altitudes and Baixo Corgo
176
How is the rose port made?
black grape must macerates for only a few hours, before draining the free run juice and clarification. Ferment at 56-61f) to retain red berry aromas. Bottled soon after fortification and released within a year.
177
Describe a rose port
inexpensive to mid-priced, color and flavor depends on producer, pale pink-orange to deep pink
178
What style is the white port made?
range of styles, range of sweetness and oxidation, some in fruity, unoxidized style.
179
What is a key grape variety made in the white port blend?
Muscatel
180
How is white port made?
grapes crushed, So2 added, maceration for a couple of hours at chilled temps; must is drained and pressed and juice fermented off the skins at 63-64f, stored in stainless steel or large old oak casks for short period
181
Describe a white port
lemon in color, medium bodied, flavors of stone fruit and floral
182
What variety is key for a highly oxidized style of a white port?
Malavasia
183
When making an oxidized white port how is the winemaking process different?
wines spend slightly longer on skins and fermented at warmer temps to extract more phenolics, aged for several years in casks
184
Describe an oxidized style of white port
amber or brown color; flavors of caramel, citrus peel, dried stone fruits and nuts
185
How can white port be similar to tawny port?
same labelling terms; labelled with term 'reserve" if they have aged in wood for min of 7 years, can also be labeled with age of indication like 10,20,30, 40 years
186
What new category was approved in 2022?
Very old wines for 50 years or older (white or tawny) and VVO (very very old) or W for (over 80 years)
187
How many producers in port produce large volume?
30-35
188
There are how many main groups of producers of port and they make up what percent of sales?
5 main groups, make up 80% sales
189
Who is the largest producer in port? And what is the largest single brand?
Porto Cruz and Gran Cruz is largest brand
190
Who are the three largest producers in port?
Porto Cruz, Symington Family Estates and Sogrape
191
What is the IVDP
Instituto dos Vinhos do Port e do Doro, came after IVP, formed in 2003 to govern and represent interests of Port wine producers
192
What are the main functions of the IVDP?
regulates amount of port produced; holds the register of vineyards and all companies involved in wine production; controls volume of port released on to market each year; analyzes and tastes wines to ensure they meet specifications; role in overall promotion
193
What is the beneficio?
system of regulation where vineyards are classified in terms of suitability to produce, rated A-I
194
If a vineyard is rated A, what does that mean?
It is highest quality and can produce the most wine
195
What is the goal of the beneficio?
to keep grape and wine prices stable through influence of supply and demand
196
Why is the beneficio system much debated?
Many feel it doesn't benefit industry and port is in decline, as demand has decreased the amount of wine allowed to be made to prevent oversupply BUT the total area of vineyards has been allowed to grow, leading to oversupply of grapes which leads to low prices
197
What are trends in port sales?
sales peaked at millennium and have been in decline since; but has been increase in avg price due to increase of premium sales
198
How does IVDP currently separate wines?
One category standard is ruby, tawny, white and rose; the other category is "special categories" which is all wines above standard
199
What are the largest port export markets?
France, Portugal,
200
What are some trends in Port to combat declining port sales?
diversification into still wine production; focus on rose and unaged white ports to help bring new drinkers to category, white port used in cocktails, lower alcohol is appealing to younger consumers; also push of premium red ports in hospitality sector
