Fortified

Question 1

Name the three sub-regions for port in ascending order of quality.

Answer 1

Baixo Corgo, Cima Corgo and Douro Superior.

Question 2

What are the name of the mountains that shield the port area from the Atlantic?

Answer 2

Serra do Marao

Question 3

What is the climate of the port region?

Answer 3

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.

Question 4

In port, what aspect is best? How are vines planted?

Answer 4

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.

Question 5

Generally describe the Douro varieties used in port.

Answer 5

Thick skinned, high tannins, black fruit, floral aromas.

Question 6

Name the five grape varieties in premium port production.

Answer 6

Touriga Franca, Touriga Nacional, Tinta Barroca, Tinto Cao, Tina Roriz

Question 7

At what abv during fermentation is port fortified?

Answer 7

5-9 abv

Question 8

How long does port fermentation last before fortification?

Answer 8

24-48 hours

Question 9

Why are normal extraction methods not used in port?

Answer 9

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.

Question 10

Name three extraction methods used in port and describe them.

Answer 10

1. 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.
2. 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.
3. Piston plungers and robotic lagares - imitate foot treading to push the cap down and then regularly punch down.

Question 11

What abv is port usually after fortification?

Answer 11

19-22%

Question 12

What is the spirit used to fortify port and what is its maximum abv?

Answer 12

Aguardente, max 77% abv

Question 13

What is the avg percentage of spirit in a port?

Answer 13

20%

Question 14

What is the avg percentage of spirit in a sherry?

Answer 14

3.5%

Question 15

Where are ports matured?

Answer 15

Vila Nova de Gala

Question 16

Is old oak or new oak used for port?

Answer 16

Old. New is not desired

Question 17

How are ruby ports matured?

Answer 17

In stainless Steel or large old oak for a short time to reduce oxidative effects.

Question 18

How are tawny ports matured?

Answer 18

Long oxidative maturation in barrels called pipes.

Question 19

What are the flavors of a bottle aged ruby port?

Answer 19

Garnet colored with flavors of tertiary cooked fruit and vegetal flavors of prune, leather and wet leaves.

Question 20

What are the flavors of a tawny port?

Answer 20

Raisins, walnuts, coffee, chocolate and caramel

Question 21

Do tawny ports benefit from bottle aging?

Answer 21

No

Question 22

How old are the average wines blended for ruby port ?

Answer 22

1-3 years

Question 23

How old are the average wines blended for tawny port?

Answer 23

1-3 years (same as ruby. Brown is gotten though other methods)

Question 24

How is a reserve/a port selected and aged?

Answer 24

By a panel and minimum 6 years in wood

Question 25

Are reserva ports ruby or tawny?

Answer 25

Both

Question 26

How long have LBV ports been aged before bottling? Where are they aged?

Answer 26

4-6 years, large oak

Question 27

What is the highest quality port?

Answer 27

Vintage port

Question 28

How often does a producer release a vintage port?

Answer 28

On average three times a decade

Question 29

How do you decant a port?

Answer 29

1. Place in a decanting basket or hold the bottle carefully not to agitate the deposit.
2. Gently remove the top of the capsule and clean the shoulder and neck of the bottle. Gently remove the cork.
3. 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.

Question 30

What are low, medium and high alcohol levels for fortified wine?

Answer 30

Low: 15-16.4%
Med: 16.5-18.4%
High: 18.5% or above

Question 31

What percentage is sherry fermented to for biological aging?

Answer 31

15-15.5%

Question 32

What percentage is sherry fortified to for oxidative aging?

Answer 32

17%

Question 33

What is pale cream, medium and cream in sherry?

Answer 33

Pale cream: fino + rcgm
Medium: amontillado + PX
Cream: oloroso + PX

Question 34

What temperature is palomino fermented at for sherry?

Answer 34

22-26 degrees

Question 35

What percentage abv is the base wine for sherry before fortification?

Answer 35

11-12%

Question 36

When is sherry fortified?

Answer 36

After fermentation. (Sherry is fermented to dry wine first then fortified. )

Question 37

When is port fortified?

Answer 37

During fermentation. (Yeast is killed before done so sugar remains).

Question 38

Where is Manzanilla sherry matured?

Answer 38

Sanlucar de Barrameda

Question 39

What is the body for fino, amontillado and olorosa? The flavors?

Answer 39

Fino: Medium body, apple, almonds, biscuit, bread dough
Amontillado: Full body: flavors of both
Oloroso: Full body, prunes, walnut and caramel