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WSET 4 D5 by Sarp Sarac > D5.C3. Port > Flashcards

D5.C3. Port Flashcards

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1
Q

What is the origin of Port wine?

A
  • It originates from trade wars between England and France in the 17th century, causing England to increase trade with Portugal
  • The powerful red wines became popular in England, and brandy started to be added to stabilise the dry wines and make sure they arrived in England in good condition
  • Two British merchants visited the Abbot of Lamego and found the sweet wines made there were of a higher quality than the dry wines they had seen anywhere else and shipped the entire stocks to England
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2
Q

Name the famous shippers established in Porto.

A
  • Kopke
  • Warre
  • Croft
  • Quarles Harris
  • Taylor’s
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3
Q

What is the functions of shippers?

A
  • They were agents that took a commission for shipping Port abroad or acquired Port from brokers in the Douro and then stored them in ‘lodges’ (wine cellars/warehouses) in Vila Nova de Gaia, prior to onward shipment overseas
  • However, most shippers have since become producers
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4
Q

What was the effect of Methuen Treaty in 1703?

A
  • Portuguese wines received lower
    rates of duty in England than those of any other country, which caused an increase in Port’s popularity, which led to the production of large amounts of poor-quality Port-style wines
  • Poor quality meant that demand slumped, leading to over-supply and falling grape and wine prices
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5
Q

What was the action taken, for the falling wine prices due to production of large amounts of poor-quality Port-style wines as a consequence of Methuen Treaty in 1703?

A
  • In 1756, the Port vineyards were officially demarcated, and production regulations drawn up by the prime minister of the time, the Marquês de Pombal
  • At the same time, Pombal created
    the Companhia Geral da Agricultura das Vinhas do Alto Douro, often referred to as Real Companhia Velha
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6
Q

What were the functions of Real Companhia Velha?

A
  • All Ports for export had to be bought from it
  • It was empowered to fix prices
  • It has exclusive right to supply the spirit for fortification
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7
Q

Why was 19th century challenging for Douro?

A
  • Peninsular Wars and Portuguese Civil War in early 19th century
  • Mildew and then phylloxera inlate 19th century
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8
Q

What are the consequences of challenging situations in 19th century in Douro region?

A
  • Many small growers and producers needed to sell their land and properties in order to survive
  • The shippers took advantage of low prices and started to own vineyards and quintas (estates)
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9
Q

What were the functions of two institutions, created to supervise Port industry in the first half of 20th century?

A
  • Instituto do Vinho do Porto (IVP, 1933): Responsible for the administration and supervision of the Port industry
  • Casa do Douro (1932): To supervise the growers within the Port demarcation
  • The Casa do Douro and then the IVP also controlled the purchase of aguardente
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10
Q

What is “Beneficio”?

A

After Instituto do Vinho do Douro and Casa do Douro were founded, vineyard parcels in the Douro were rated A through to I based on their suitability for producing Port; a classification that remains today

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11
Q

What are the influential developments occurred at the end of the 20th Century and the beginning of the 21st Century for Port industry?

A
  • In the early 1980s, the World Bank Scheme offered low-interest loans to Douro growers who could plant or replant up to 10 hectares of vineyard provided that the land was classified as being of either A or B grade and that only five prescribed varieties were
    used. Some of the major shippers, including Cockburn’s, Ferreira and Ramos Pinto, together with the local university joined to fund a vineyard research programme. Around 2,500 ha of vineyards were planted on wider terraces called patamares
  • In 1986, Portugal entered the EU and as a consequence by 1991, producers were permitted to source and buy their own aguardente on the open market, leading to a rise in quality in the spirit used and hence of Port overall
  • In 1990, the Casa do Douro controversially bought 40 per cent of the shares in one of the largest shippers of the time, Royal Oporto. Although it was thought to allow growers to trade their own products, the venture was not a success and a few years later the Casa do Douro became bankrupt
  • In 2003, a new interprofessional body the Instituto dos Vinhos do Porto e do Douro (IVDP) was created t0 supervise both Port and Douro wine producers, reflecting the growing importance of dry Douro wines alongside Port
  • A newer, improved version has been developed for patamares
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12
Q

What is the new trend about grape varieties to be used to produce Port?

A

Despite a continued focus on the five prescribed varieties, other local grape varieties are increasingly being noted and used for the characteristics they can bring to
a blend

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13
Q

What is the result of depopulation in the vineyard areas in Douro?

A

Alternative solutions to traditional foot treading continue to be perfected and are now used for wines of all levels of quality

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14
Q

What is the total appellation area, area under vine and area under vine registered for DO Porto in Douro?

A
  • Total appellation: 250.000 ha
  • Planted area: 43.000 ha
  • Planted area for DO Port: 32.000 ha
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15
Q

What is the climate of Douro?

A
  • Warm continental
  • Temperatures easily reaching 40°C in the summer and freezing temperatures not
    unusual in the winter
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16
Q

What are the geographical factors which protect the Douro region from the effects of Atlantic ocean?

A
  • Distance from the ocean
  • Shelter from the Serra do Marão to the west of the region, mean that the vineyard area is much warmer and drier than the cities of Porto and Vila Nova di Gaia on the coast
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17
Q

How does the climate, annual rainfall and wines produced change in different regions of Douro region?

A
  • Baixo Corgo: The coolest and wettest (900mm rainfall per annum). It tends to produce fruit for many of the inexpensive Ruby and Tawny Ports
  • Cima Corgo: Warmer and drier (around 700mm rainfall per annum). Most of the well-known producers have vineyards in this region, which are used to produce Age-Indicated Tawny Port and Vintage Ports
  • Douro Superior: It is the hottest and driest sub region (450mm rainfall per annum). he Douro Superior is still relatively sparsely planted, but as it contains some flatter land which allows mechanisation, plantings are
    increasing
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18
Q

What is the effect of Douro river on the climate of Douro region?

A
  • Douro and its tributaries provides a range of microclimates
  • Vineyard sites vary widely in altitude and aspect meaning that there can be differences in average temperature and sunlight exposure even within a single vineyard
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19
Q

How is the soil structure in Douro?

A

The stony, shallow soils of the Douro are free-draining and poor in nutrients and the underlying bedrock is schist

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20
Q

What is the property of schist bedrock in Douro?

A

Due to ancient tectonic movements, the schist in the area splits into vertical layers (rather than the more typical horizontal) and therefore vine roots are able to penetrate deep into the bedrock to find water

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21
Q

Is irrigation allowed in Douro?

A

Irrigation is only permitted in exceptional circumstances, like periods of drought under which the vine could be in extreme hydric stress

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22
Q

Why are the viable vineyard layouts limited in Douro?

A

Because of the steep slopes of the Douro Valley (many with gradients over 30 per cent)

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23
Q

What are the properties of socalcos?

A
  • Traditional method
  • Narrow terraces, supported by walls of dry rock
  • Planting densities of around 6,000 vines per hectare
  • Not suitable for mechanisation (plus labour is required to maintain the walls) so they are not usually considered when planting a new vineyard
  • Protected by UNESCO. They can not be converted to any other layouts.
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24
Q

What are the properties of patamares?

A
  • They are terraces supported by a steep earth ramp
  • They are cheaper to implement and maintain than socalcos
  • Erosion and the growth of weeds on the ramps can be problematic
  • Planting densities around 3,000 to 3,500 vines per hectare
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25
Q

What are the differences between large and narrow patamares?

A
  • Large, wide patamares: They support two rows. They are original form of patamares. uneven ripeness uneven ripeness can be an issue, with the exterior row of vines gaining
    more sun exposure
  • Narrow patamares: They only support one row of vines. They are more modern version, carved by newer, smaller bulldozers and often laser technology ensuring precise. These patamares are often tilted very slightly towards the slope and also from one side of the terrace to the other, both of which improve water absorption and drainage and reduce erosion
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26
Q

What are the properties of Vinha ao Alto?

A
  • The vines are planted in vertical rows up the slopes
  • It is the least expensive option to plant and maintain
  • It allows for relatively high-density planting (around 5,000 vines per hectare)
  • However, above a 40% incline, mechanisation cannot be used
  • Water run-off and erosion can also be significant problems
  • Its use is very limited
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27
Q

What are the most commonly used training methods is Douro?

A

Vines are cordon-trained and spur-pruned or head-trained and cane-pruned, and VSP
trellised

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28
Q

Which vineyard practices are performed in Douro, to ensure the sun exposure throughout the growing season?

A

Summer pruning such as leaf removal

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29
Q

Which rootstocks are preferred in Douro? Why?

A
  • Generally 110R and 1103P (hybrids of V. rupestris and V. berlandieri)
  • Because they are tolerant of drought
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30
Q

What are the key focuses while replanting vineyards?

A
  • Increasing vine density
  • Vineyard layouts that allow mechanisation
  • Selecting the best planting material (grape variety, rootstock)
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31
Q

What is the maximum yield permitted for Port wine production?

A
  • 55 hL/ha but yields are more likely to be around 30 hL/ha
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32
Q

What are the viticultural hazards that can be seen in Douro?

A
  • Late spring frosts in the highest altitude vineyards
  • In some years, wet weather from the west during the early summer, which disrupts flowering and fruit set
  • Downy mildew and botrytis bunch rot can be issues especially in Baixo Corgo, combatted by canopy management techniques and spraying with fungicides
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33
Q

Which methods are used for the control of weeds that grow on the slopes of patamares in Douro?

A
  • Herbicides
  • If there is enough space a small mower may be used
  • Cover crops
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34
Q

What are the advantages of cover crops in Douro?

A
  • Prevents erosion
  • Improve soil structure and nutrition
  • Reduces weeds
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35
Q

What is the method of harvesting in Douro?

A

Harvesting is carried out by hand; much of the vineyard topography is not suitable for
machine harvesters

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36
Q

What is the result of aging regional population and depopulation in Douro?

A

Increasing difficulty in finding enough people
for harvesting

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37
Q

Name the largest single grower in Douro.

A

Symington Family Estates

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38
Q

What is the solution of Symington Family Estates against aging regional population and depopulation in Douro?

A

They are developing (since 2015) a suitable machine harvester

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39
Q

In which part of Douro, harvesting starts first?

A

Douro Superior (and ends in Baixo Corgo)

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40
Q

How many grape varieties are permitted for the prodution of Port?

A

Over 100

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41
Q

Which varieties have been the focus of replanting efforts and clonal research since 1980s?

A
  • Touriga Franca
  • Tinta Roriz
  • Tinta Barroca
  • Touriga Nacional
  • Tinto Cão
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42
Q

What is the traditional method for planting the vines in Douro?

A

Many of vineyards in the Douro are planted
with a field blend

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43
Q

Why are the producers looking at varieties outside the prescribed five?

A
  • To make make valuable contributions to the blend such as colour and acidity
  • To maintain the diversity of indigenous plantings and investigating their future potential, with the effects of climate change
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44
Q

What is the main advantage of blending different varieties in making Port?

A

To reduce the vintage variation

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45
Q

What is vinha velha?

A

Old vine

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46
Q

The grapes from vinha velha are used in which type of blends?

A

Premium and super-premium blends

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47
Q

What is the most grown variety in Douro?

A

Touriga Franca

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48
Q

What are the viticultural properties of Touriga Franca?

A
  • Late ripening: Suitable for growing in the warmest sites (low altitude, south-facing)
  • It has tight bunches of thick-skinned grapes
  • Relatively resistant to fungal disease
  • It can be vigorous: Managed, usually by summer pruning
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49
Q

What does Touriga Franca bring to the blend in Port?

A

Colour, tannin and acidity as well as juicy
red and black fruit flavours and floral aromas

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50
Q

What are the viticultural properties of Tinta Roriz?

A
  • Early ripening
  • Best grown in relatively cool sites as otherwise it can suffer from water stress
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51
Q

What does Tinta Roriz bring to the blend in Port?

A

Body and deep colour to the blend.

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52
Q

What are the viticultural properties of Tinta Barroca?

A
  • Early ripening
  • Planted coolest sites (high altitude or north-facing slopes, generally in the Baixo Corgo and Cima Corgo), otherwise it is prone to heat damage and grape shrivelling
  • It is capable of producing high yields of grapes
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53
Q

What does Tinta Barroca bring to the blend in Port?

A
  • It is not as floral as other grapes
  • Flavours tend to be more earthy
  • It can lack acidity unless planted in the coolest sites
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54
Q

What are the viticultural properties of Touriga Nacional?

A
  • Mid-ripening variety
  • Thick-skinned
  • Can suffer from excess vegetative vigour, managed through summer pruning
  • Susceptible to coulure
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55
Q

What does Touriga Nacional bring to the blend in Port?

A
  • Deep colour
  • High levels of tannins
  • It retains acidity well and displays concentrated flavours of black fruit and floral aromas
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56
Q

Why is Touriga Nacional often component of the premium, long-matured wines?

A

Because of its long ageing potential

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57
Q

What are the properties of Tinta Cão?

A
  • Late ripening
  • Very tolerant of heat.
  • Low yielding
  • Produces small thick-skinned grapes
  • Resistant to fungal disease
  • Produces concentrated wines with high acidity and the capacity to age well
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58
Q

What are the properties of Tinta Amarella?

A
  • Named as Trincadeira in other parts of Portugal
  • Prone to fungal diseases due to its tight bunches of grapes
  • Produces full-bodied wines with concentrated black fruits and spicy notes
  • Approachable in youth, but are also capable of ageing
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59
Q

What are the properties of Sousão?

A
  • Thick skinned
  • Becoming increasingly popular for its deep intensity of colour and ability to retain high levels of acidity
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60
Q

What are the key white grapes for Port production?

A
  • Malvasia Fina: Produces medium acidity, full body and a slightly honeyed characteristic
  • Moscatel Galego Branco (Muscat Blanc à Petit Grains): Often used for unaged styles.
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61
Q

How is fermentation stopped in Port production?

A

By the addition of grape spirit?

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62
Q

What is the range of residual sugar in Ports?

A

Usually 80–120 g/L

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63
Q

Why must the extraction techniques be very effective in Port production?

A

Because the maceration with the skins lasts for a maximum of two days

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64
Q

Name the key methods of extraction during the fermentation of Port.

A
  • Foot treading in lagares
  • Modern (robotic) lagares
  • Pumping over
  • Stainless steel pistons
  • Autovinifiers
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65
Q

What are the physical properties of lagares?

A
  • 80 cm deep
  • Made from granite
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66
Q

What is the main advantage of lagares?

A

Foot treading is effective at extracting but
at the same time gentle enough not to crush the seeds

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67
Q

What is the quality of Port produced using traditional lagares?

A

Premium and super-premium

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68
Q

What are the advantages of modern (robotic) lagares?

A
  • Modern lagares can produce wines of equal
    quality to those that are produced by foot treading
  • They reduce the need for a large hired workforce
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69
Q

What is the disadvantage of modern (robotic) lagares?

A

The initial investment for this equipment is higher

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70
Q

How is the efficacy of pumping over in terms of extraction during fermentation of Port?

A

It is not as effective at extracting as foot treading or modern lagares

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71
Q

How do the stainless steel pistons work?

A

They punch down the cap to a programmed schedule. This can be used in conjunction with pumping over

72
Q

How is the efficacy of stainless steel pistons in terms of extraction during fermentation of Port?

A

It is believed to be almost as effective at extracting as lagares and seems to produce wines that are very similar in quality to those that have been made by foot treading in lagares

73
Q

What is the main advantage of autovinifiers?

A

They do not require electricity

74
Q

Why is autovinifiers suitable for the production of basic Tawny, White and Ruby Ports?

A

Since autovinifier is reliant on CO2 released from fermentation, very little extraction occurs before the fermentation starts

75
Q

What is the modern fermentation vessel for Port production?

A

Stainless-steel

76
Q

What are the advantages of stainless-steel tanks?

A
  • Easy temperature control and means that if necessary, the tank can be cooled to slow the fermentation and therefore prolong the period of extraction.
  • Easy to clean
77
Q

What are the advantage and disadvantage of adding destemmed grapes in Port production?

A
  • If stems are fully ripe they can aid pressing (reducing compaction of the pomace and enabling better drainage)
  • Unripe stems can impart bitterness
78
Q

What are the optimal fermentation temperatures for red and white Port?

A
  • Red: 28–32°C (warm enough to allow sufficient extraction but not so warm that the fermentation progresses too quickly and reduces the available extraction time before pressing and fortification
  • White: 17–22°C
79
Q

What should be the properties of the spirit (aguardente) used to fortify Port as stated by Port legislation?

A
  • It must come from grapes or other grape-derived products
  • It must be of 77% abv
80
Q

All Port is fortified to an alcoholic strength between..

A

19–22% abv

81
Q

Why does Port have more spirity aromas when compared to other fortified wines?

A
  • 95–96% abv spirit used to fortify other wines is neutral, whereas 77% abv has more character
  • Due to its low alcoholic strength ( 77% abv ) , a significant amount of spirit (approximately 1 L of spirit for every 4 L of fermenting must) needs to be added to produce a fortified wine of 20% abv
82
Q

Since when producers are able to source and buy their own aguardente?

A

1991

83
Q

How does the quality and aromaticity of the aguardente affect the Port?

A
  • Some producers will use spirits that are more aromatic (have more fruity esters) to add a certain character to their Port
  • High quality spirit will be added to premium wines, whereas less expensive spirit will be used in inexpensive wines
84
Q

Port fermentation is stopped when the wine reaches to what % abv?

A

5-7% abv

85
Q

Why must the draining the wine from the skins be as efficient as possible before the fortification of Port?

A

As the must will continue fermenting until fortification, it uses up the sugar that may be desired in the final wine

86
Q

Which kind of fermentation vessels are more effective in draining the Port from the skins?

A

Modern fermentation vessels (including modern lagares) are generally designed to drain as quickly as possible, compared to traditional granite lagares, which can take hours to drain

87
Q

After draining the free run juice, what happens to the mass of grape skins?

A

They will be pressed and much of this press wine will be blended into the fortified free run wine to provide greater colour and tannin, necessary for wines that are to undergo long periods of ageing

88
Q

Why high potential alcohol and low acidity can be concern in Port production? What is the solution?

A
  • Because the grapes for Port are picked when the flavours and tannins are ripe
  • Too much potential alcohol is not an issue for these wines, but acidity can be low and pH high, and therefore acidification is common
89
Q

Why do Ports not go through malolactic conversion?

A

Because, the lactic acid bacteria are unable to tolerate the high concentration of alcohol in the wine after fortification

90
Q

Which practices are performed when all newly produced Ports are spending their first winter in Douro?

A
  • The wines are left to clarify before they are racked off the gross lees
  • A rotary vacuum filter is often used to extract the remaining wine from the lees
91
Q

Why blending of different vineyard parcels, different grape varieties and different vintages is a key part of Port production?

A
  • Many Ports are non-vintage products with consumers expecting consistency of style year on year. Blending wines, usually including those from different vintages, is an important process to ensure this consistency
  • Port producers also tend to have a ‘house style’ and hence blending can be used to achieve this style throughout the wines within the shipper’s range
  • It is important for producing a wine of the right profile and quality for the style it is to become. For example, wines destined for Vintage Port will have deeper colour,
    greater concentration of flavours, and higher tannins
92
Q

What is the advantage of big producers or shippers of Port with huge stocks?

A

The more stock they hold, the easier it is for them to create a range of different styles

93
Q

What can be the strategy of a small producer to produce a style of Port with consistency?

A

They may limit their ranges to certain styles of wines

94
Q

Why is Villa Nova de Gaia better suited for the maturation of Port wines?

A

With strong Atlantic influence the temperatures are generally cooler and more constant

95
Q

What is the result of congestion of Villa Nova de Gaia with tourism?

A

Producers began to build well-insulated, humidity-controlled lodges in the vineyard area

96
Q

What is the preferred vessel for the maturation of Port?

A

Oak vessels

97
Q

What are the sizes of oak vessels used for the maturation of Port?

A
  • Balseiros: Can hold 100,000 L, generally used to store wines and keep them fresh
  • Pipes: Can hold 600 L, if gentle oxidation is desired
98
Q

Is new oak used for the maturation of Port?

A

No, the aromas of new oak are not wanted, and therefore new vessels will be used to produce unfortified wines for a few years before they are used for Port maturation

99
Q

How can a producer control the amount of oxidation of Port?

A
  • Frequency of racking
  • Degree to which the vessels are topped up with wine
100
Q

Tasting notes for basic Ruby Port

A
  • Medium body
  • Medium tannin
  • Mixture of red and black fruit flavours
  • Suitable for early drinking
  • Not suitable for ageing
101
Q

What are the preferred winemaking choices for basic Ruby Port?

A
  • Protective winemaking techniques to retain primary fruit flavours
  • Fermenting in stainless steel or concrete and ageing the wines in bulk
  • The wine is generally a blend of more than one year and is expected to have the same consistent taste year on year
102
Q

What is the quality/price range for basic Ruby Port?

A
  • Acceptable to good in quality
  • Inexpensive to mid-priced
103
Q

Why can basic Ruby Ports have slightly harsh alcohol?

A

Due to limited ageing and use of cheap spirit

104
Q

What is the reason for the light colour of basic Tawny?

A
  • NOT from long periods of oxidative ageing. These wines are often aged for no longer than Ruby Ports
  • Due to light extraction during fermentation
  • The fermenting must for Basic Tawny may be drained early, concentrating the remaining wine which can be used to add more colour and flavour to Ruby Port
105
Q

What is the aging criteria for Reserve Tawny?

A

They must be aged in wood for a minimum of 6 years

106
Q

What is the aging criteria for Reserve Ruby?

A

There is no minimum ageing period for Reserve Ruby Ports, however they must be tasted and approved by the IVDP’s tasting panel

107
Q

Which type of vessels are used for the maturation of Tawnies with an Indication of Age? Why?

A
  • Pipes that hold 620–640 L
  • They permit a controlled exposure to oxygen and over time tannins soften, alcohol becomes more integrated, and primary flavours develop into tertiary flavours and oxidation (caramel, nuts)
108
Q

Do Tawnies with an Indication of Age need filtering before bottling?

A

No, due to the long ageing period, clarification and stabilisation occurs naturally in barrel

109
Q

What does the year on the label indicate for Tawnies with an Indication of Age?

A
  • It is not the minimum amount of time the wine must be aged
  • These wines are usually blends of more than one vintage and this blend can be made up of wines that are younger and older than the age specified
  • The wine will be tasted by a panel within the IVDP and must be deemed to have the characteristics of a wine of that age
110
Q

Why are the Tawnies with an Indication of Age relatively expensive compared to other styles of Port?

A

Within their long ageing, the barrels need racking and topping up

111
Q

What is the new category of Tawny, that has arisen recently?

A

Very old aged Tawny:
- Taylor’s Scion (more than 150 years old)
- Graham’s Ne Oublie (dating back to 1882)

112
Q

What are the stipulations for Colheita Ports?

A
  • Must be aged in small barrels for a minimum of seven years
  • The label must state the vintage as well as the year the wine was bottled
  • The shipper could bottle part of their Colheita wine in one year (providing it is at least seven years old) and then bottle more in the following years according to demand
  • The wine in barrel can be topped up with other wines or spirit to avoid ullage
113
Q

What are the prerequisites for a Port to be classified as “vintage”?

A
  • Producers must register their intention to release a Vintage Port in the second year after harvest
  • Young wine is approved by an IVDP tasting panel
114
Q

Are the vintage years same for all producers in Douro?

A

No, there are some years where the vast majority of Port shippers will declare a vintage (e.g. 2011, 2016) whereas in other years, the decision is more mixed (e.g. 2015)

115
Q

What is the critical decision for a Port producer, if there are two exceptional vintages in a row?

A

Whether to declare both vintages, the second of which could take sales away from the first

116
Q

What is Quinta do Noval’s Nacional?

A

It is the original in the category of super-premium wines from very select plots, usually of old un-grafted vines

117
Q

Which grapes are the key components of vintage Ports?

A
  • Touriga Franca
  • Touriga Nacional
118
Q

If a wine can not pass the tasting to be vintage Port, what are the optons?

A

They may become Single Quinta Ports, LBV, Crusted Port or even possibly a form of Tawny Port

119
Q

What is the maximum duration of aging for a Vintage Port in old wooden vessels before extensive bottle aging? What is the common practice?

A
  • 3 years
  • Majority are bottled during the second spring after theharvest, hence after 18–20 months in wood
120
Q

Why is there a heavy deposit in Vintage Ports?

A

Because the wines are bottled without fining or filtration

121
Q

Tasting notes for a young Vintage Port.What happens with bottle ageing?

A
  • Deep color
  • Full body
  • High tannins
  • Pronounced ripe black fruit and sometimes floral notes
  • As they age, they gradually develop flavours of dried fruit and the tannins and alcohol integrate
122
Q

What is the quality/price range for Vintage Port?

A
  • Very good to outstanding in quality
  • Premium and super premium in price
123
Q

Why are Vintage Ports tend to be highly profitable wines for the producer?

A

Due to their limited time in wooden vessels and early release from the winery

124
Q

What is Single Quinta Port?

A

A wine from one year that is made only from the grapes of one estate (quinta)

125
Q

What is “Crusted Port”?

A

It is a non-vintage Port that is aged in wood for up to two years before being bottled
without fining or filtration, and hence a deposit or ‘crust’ forms in the bottle

126
Q

When can the term “bottle matured” be included in the label of a Crusted Port?

A

After three years of bottle age

127
Q

Do Crusted Ports have ageing potential?

A

They are similar in style to Vintage Port and have considerable ageing potential

128
Q

What is the quality/price range for Crusted Port?

A

Good to very good in quality and mid-priced to premium in price

129
Q

What is the difference between a LBV and a Vintage Port?

A
  • LBV Ports are also from a single year but must be bottled between four and six years after
  • The fruit used for LBVs does not tend to be of the same quality as that for Vintage Ports
  • Together with longer ageing before bottling means that they are bottled ready to drink
    -Many LBV Ports are filtered on bottling and therefore can be drunk without decanting being necessary
129
Q

What is the difference between a LBV and a Vintage Port?

A
  • LBV Ports are also from a single year but must be bottled between four and six years after
  • The fruit used for LBVs does not tend to be of the same quality as that for Vintage Ports
  • Together with longer ageing before bottling means that they are bottled ready to drink
    -Many LBV Ports are filtered on bottling and therefore can be drunk without decanting being necessary
130
Q

Where are the LBVs stored before being bottled? Why?

A
  • In large old wooden vessels or stainless-
    steel vats
  • To avoid oxidation
131
Q

What is the quality/price range for LBVs?

A
  • Good to very good in quality
  • Usually mid-priced
  • They tend to have a little more intensity, body and tannin than Ruby and Ruby Reserve
132
Q

What is the difference of unfiltered LBV and LBV?

A
  • Unfiltered LBVs are more full-bodied
  • They benefit from bottle maturation
133
Q

What is the ageing requirements for unfiltered LBVs?

A

Many spend four to five years in wood followed by a further few years in bottle before release.

134
Q

How can you differentiate an unfiltered LBV and LBV by looking at the label?

A

They tend to say ‘unfiltered’ on the bottle to distinguish them from filtered LBVs

135
Q

When can an unfiltered LBV be labeled “bottle matured”?

A

If it is aged for three years in bottle before release

136
Q

What is the quality/price range for unfiltered LBVs?

A
  • These wines tend to be very good quality and the highest quality wines can taste similar in style to young Vintage Ports
  • Mid priced
137
Q

How is Rosé Port produced?

A
  • The must is left to macerate for only a few hours, before draining the free run juice and clarification
  • Some of the lightest press juice may also be used
138
Q

What is the fermentation temperature range for Rosé Port? Why?

A
  • 15–16°C
  • To retain red berry fruit aromas
139
Q

What should be the properties of aguardente used to fortify Rosé Ports? Why?

A
  • It must be as neutral as possible and of a high quality
  • As not to stand out given that this style has less intense flavours and usually little tannin compared to red Ports
140
Q

Are the Rosé Ports aged?

A

No, they are bottled soon after the fortification and released from the winery within a year

141
Q

What is the price range for Rosé Ports?

A

Inexpensive to mid-priced, and colour and flavour profile depends on the producer

142
Q

What are the styles of White Port?

A
  • Fruity, unoxidized style
  • Highly oxidized style
143
Q

What is the key grape variety of unoxidized style of White Port?

A

Muscatel

144
Q

What are the common winemaking choices for unoxidized White Ports?

A
  • The grapes are crushed, SO2 is added
  • Maceration may last a couple of hours at chilled temperatures to limit oxidation
  • The must is drained fermented off the skins at temperatures similar to those used for unfortified white wines (typically 17–18°C)
145
Q

Tasting notes for unoxidized White Ports?

A
  • Lemon in colour
  • Medium bodied
  • Flavours of stone fruits or floral notes
146
Q

What is the key grape variety of oxidized style of White Port?

A

It is typical for Malvasia to be a key part of the blend, with its subtle flavours in youth becoming honeyed and nutty with age

147
Q

What are the common winemaking choices for oxidized White Ports?

A
  • They may spend slightly longer on their skins
  • Fermented at slightly warmer temperatures (20–22°C)
  • The wines are aged for several years in small casks (like premium Tawny Ports)
148
Q

Tasting notes for oxidized White Ports?

A
  • Amber or even brown in colour
  • Flavours of caramel, citrus peel, dried stone fruits and nuts
149
Q

White Port’s labeling terms are similar to which type of Port?

A

Tawny Ports
- They can be labelled with the term ‘Reserve’ if they have been aged in wood for a minimum of seven years
- They can also be labelled with an indication of age of 10, 20, 30, 40 or50 years
- They can classify for Colheita if the wine comes from a single vintage and is aged for a minimum of seven years

150
Q

How is the landownership in Douro?

A
  • 20.000 landowners (very fragmented)
  • Average landownership is 2.3 ha
  • Most sell their grapes to one of the medium or large producers or to a cooperative
151
Q

What are the percentages of the wines that are being produced by the cooperatives and producers in Douro?

A
  • Cooperatives: 20%
  • Producers: 80%
152
Q

Can cooperatives sell their wine under their own brands?

A

Yes, but most cooperatives sell their wines to the producers

153
Q

Name the largest producers of Douro region

A
  • Porto Cruz: Gran Cruz
  • Symington FamilyEstates: Cockburn’s, Dow’s, Graham’s and Warre’s
  • Sogrape: Sandeman, Offley and Ferreira
  • Flatgate Partnership: Taylor’s, Fonseca, Croft and Krohn
  • Sogevinus: Burmester, Barros, Cálem and Kopke
154
Q

What are the functions of IVDP (Instituto dos Vinhos do Porto e do Douro), founded in 2003?

A
  • Represent the interests of wine producers in the Douro
  • Supervise the production and trade of wines in the Douro (also the unfortified wines)
  • Regulate the amount of Port that can be produced in any one year (the beneficio)
  • Hold the register of vineyards as well as companies involved in wine production and shipping
  • Control the volume of Port that can be released onto the market in a year. This is set at a maximum of one third of a shipper’s total stocks
  • Analyse and tastes Port wines to ensure they meet the specifications of the different legally defined Port styles
  • Role in the promotion of Port and unfortified wines from the Douro Valley
155
Q

What is beneficio?

A

It is a highly regulated system which determines the amount of Port must (i.e. grape juice designated for Port) that can be produced in a year

156
Q

Which factors determine the beneficio classification of a vineyard parcel?

A
  • Location
  • Altitude
  • Aspect
  • Soil
  • Grape varieties
157
Q

What do the letters from A to I denote in beneficio?

A
  • The letter awarded determines the amount of Port wine that can be made from the parcel; ‘A’ denoting the vineyards of the highest quality so those that can produce the most Port wine
  • Vineyards with a rating below F cannot make Port wine, but can be used to make unfortified wine or distilled into spirits
158
Q

Is the must that can be produced is same every year?

A

No, agreed between the three main bodies: the growers, the producers and the IVDP

159
Q

What is the aim of the beneficio system?

A

To keep grape and wine prices stable through its influence on the balance of supply and demand

160
Q

Can the producers exchange their beneficio cards?

A

Vineyard owners are legally permitted to trade their beneficio cards, provided that the grapes from the parcel of land are traded alongside the card (but In reality, this does not always happen)

161
Q

Compare the prices of the grapes coming from the beneficio system with those outside of the beneficio system.

A

The prices are relatively high. 1.20–1.40€ for grapes within the beneficio system, 0.25–0.40€ for grapes outside the beneficio.

162
Q

Why is there much incentive to give lesser quality grapes within any trading of beneficio cards?

A

To retain the best quality grapes for selling outside the beneficio system without any controlsmon price

163
Q

Why do Port producers sometimes will substitute the inferior grapes they have
received from beneficio trading with high quality grapes sourced from their own vineyards (that are not part of their beneficio allocation)?

A

To raise the quality of their Port wines.

164
Q

Do most growers in Douro produce their own wines?

A

Many growers do not make their own Port and make their money purely through beneficio trading

165
Q

Why is beneficio system subject of much debate?

A
  • As demand for Port has decline the
    volume of Port permitted to be produced has been reduced to avoid oversupply
  • On the other hand, the total area of vineyards has been allowed to grow, leading to oversupply of grapes or unfortified Douro wines compared to market demand
  • A number of Port producers therefore feel that they are subsidising the industry for unfortified Douro wines by paying artificially high prices for Port grapes
166
Q

When did the sales for Port reached its peak? How it is now?

A
  • In the millenium
  • It has been declining steadily since then
167
Q

What is the reason for the increase in the average price of Port within years?

A

Increased sales of premium wines such as age-indicated Tawny Ports

168
Q

What are the “Special Categories” as indicated by IVDP?

A
  • Reserve Ruby, Reseve Tawny, Reserve White
  • Tawny and White Port with an Indication of Age
  • Colheita
  • Vintage
  • Single Quinta
  • Crusted
  • LBV
169
Q

What is the market share for the Port wines in Special Categories?

A

They make up approximately 23 per cent of volume sales, but 45 per cent of sales by value

170
Q

How much of the Port sales is export?

A

87%

171
Q

Which country is the largest export market by volume for Port?

A

France

172
Q

What is the reason for the decline in sales for Port?

A

Due to dropping demand for inexpensive Port

173
Q

What is the reason for the dropping demand for inexpensive Port in markets such as France and Holland (which is the main?

A

Other beverages are increasingly being drank as aperitifs

174
Q

What are the reactions of the Port industry to the decrease in POrt sales?

A
  • A number of Port producers have diversified into still, unfortified wines, including
    Symington, Quinta do Noval, Ramos Pinto and Niepoort
  • Rosé and unaged White Ports also aim to bring new drinkers to the category as an aperitif or for use in cocktails
  • Further potential is also seen for premium red Ports in the hospitality sector. Graham’s
    have launched a number of 4.5 L bottles of various Tawny Ports that can be presented to
    dining customers as a digestif

WSET 4 D5 by Sarp Sarac (6 decks)

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