Fortified Flashcards
Name the three sub-regions for port in ascending order of quality.
Baixo Corgo, Cima Corgo and Douro Superior.
What are the name of the mountains that shield the port area from the Atlantic?
Serra do Marao
What is the climate of the port region?
Warm continental. Hazards are spring frosts and heavy downpours at flowering and harvest. Summer temperatures are high. Summer rainfall is low. The schist bedrock allows roots to access deep water reserves.
In port, what aspect is best? How are vines planted?
Some face north to get less sun. altitude makes a difference in temps. Traditionally planted on narrow terraces called socalcos supported by stone walls. No easy access and expensive. New terraces are called patamares. No walls and wide enough for tractors. Prone to erosion. On low slopes vinha ao alto is used. Vines are planted up and down the slopes and access by roads cutting across the slope from where machinery is operated by winches. Prone to erosion.
Generally describe the Douro varieties used in port.
Thick skinned, high tannins, black fruit, floral aromas.
Name the five grape varieties in premium port production.
Touriga Franca, Touriga Nacional, Tinta Barroca, Tinto Cao, Tina Roriz
At what abv during fermentation is port fortified?
5-9 abv
How long does port fermentation last before fortification?
24-48 hours
Why are normal extraction methods not used in port?
Because The fermentation is stopped at 5-9 abv, it only lasts 1-2 days, which is not enough time for normal extraction methods to get the needed levels of color and tannin expected of a port.
Name three extraction methods used in port and describe them.
- Foot treading - large teams tread the grapes for 3-4 hours in shallow granite troughs called lagares. When treading stop, the cap is punched down.
- Autovinifiers - automate extraction - as co2 increases during fermentation in a sealed vat, the pressure pushes juice through pipes which is used to flood the cap. Like pumping over but the skin contact is higher. One cycle every 15-20 min.
- Piston plungers and robotic lagares - imitate foot treading to push the cap down and then regularly punch down.
What abv is port usually after fortification?
19-22%
What is the spirit used to fortify port and what is its maximum abv?
Aguardente, max 77% abv
What is the avg percentage of spirit in a port?
20%
What is the avg percentage of spirit in a sherry?
3.5%
Where are ports matured?
Vila Nova de Gala
Is old oak or new oak used for port?
Old. New is not desired
How are ruby ports matured?
In stainless Steel or large old oak for a short time to reduce oxidative effects.
How are tawny ports matured?
Long oxidative maturation in barrels called pipes.
What are the flavors of a bottle aged ruby port?
Garnet colored with flavors of tertiary cooked fruit and vegetal flavors of prune, leather and wet leaves.
What are the flavors of a tawny port?
Raisins, walnuts, coffee, chocolate and caramel
Do tawny ports benefit from bottle aging?
No
How old are the average wines blended for ruby port ?
1-3 years
How old are the average wines blended for tawny port?
1-3 years (same as ruby. Brown is gotten though other methods)
How is a reserve/a port selected and aged?
By a panel and minimum 6 years in wood
Are reserva ports ruby or tawny?
Both
How long have LBV ports been aged before bottling? Where are they aged?
4-6 years, large oak
What is the highest quality port?
Vintage port
How often does a producer release a vintage port?
On average three times a decade
How do you decant a port?
- Place in a decanting basket or hold the bottle carefully not to agitate the deposit.
- Gently remove the top of the capsule and clean the shoulder and neck of the bottle. Gently remove the cork.
- Remove the bottle from the basket, careful not to disturb the deposit. Hold the bottle in front of the light and pour until the deposit can be seen by the neck. Stop.
What are low, medium and high alcohol levels for fortified wine?
Low: 15-16.4%
Med: 16.5-18.4%
High: 18.5% or above
What percentage is sherry fermented to for biological aging?
15-15.5%
What percentage is sherry fortified to for oxidative aging?
17%
What is pale cream, medium and cream in sherry?
Pale cream: fino + rcgm
Medium: amontillado + PX
Cream: oloroso + PX
What temperature is palomino fermented at for sherry?
22-26 degrees
What percentage abv is the base wine for sherry before fortification?
11-12%
When is sherry fortified?
After fermentation. (Sherry is fermented to dry wine first then fortified. )
When is port fortified?
During fermentation. (Yeast is killed before done so sugar remains).
Where is Manzanilla sherry matured?
Sanlucar de Barrameda
What is the body for fino, amontillado and olorosa? The flavors?
Fino: Medium body, apple, almonds, biscuit, bread dough
Amontillado: Full body: flavors of both
Oloroso: Full body, prunes, walnut and caramel
