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WSET Level3 > Fortified wine - Port > Flashcards

Fortified wine - Port Flashcards

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1
Q

What are the 3 sub-regions making port?

A
  1. Baixo Corgo - lightest wine
  2. Cimo Corgo - the greatest number of vineyards
  3. Douro Superior - the source of top-quality wine
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2
Q

What is the characteristics of Baixo Corgo

A

coolest and wettest

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3
Q

What are the five key varieties of Port?

A
  1. Tinta Roriz
  2. Touriga Nacional
  3. Touriga France
  4. Tinta Barroca
  5. Tinto Cao

= thick-skinned, high tannin, black fruit, floral character

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4
Q

Name three types of vineyard design

A
  1. socalcos
    - retaining wall + lack of easy access
  2. patamares
    - no retaining walls + each individual terrace can be accessed by the road
  3. vinha ao alto
    - vines are planted in line with the slope. Cannot be used in the steepest slope
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5
Q

What site is viticulture used?

A

schist bedrock
- fractures vertically allowing vines’ roots to access deep water reserves that are built up by the winter rains

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6
Q

When will post-fermentation stop?

A

when the alcohol level reaches 5-9% abv

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7
Q

Describe foot treading

A
  • the traditional method of extraction
  • large teams of workers tread the grapes for 3-4 hours in shallow granite thoughts
  • once fermentation is underway, foot treading stop and the cap is then regularly punched down to extract more colour and tannin
  • labour intensive
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8
Q

Describe autovinifiers

A
  • fermentation creates CO2 that pushed up the juice through the pipes into a holding tank automatically
  • a cycle of 15-20 mins
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9
Q

Describe Piston plungers and robotic lagares

A
  1. designed to imitate the foot treading as closely as possible
  2. consider as good as foot treading
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10
Q

What is the percentage of spirit in the total volume of a bottle of port?

A

around 20%

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11
Q

Name the place that is used for maturation

A

Vila Nova de Gaia

  • cool coastal climate
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12
Q

Is new oak flavour a characteristic that is desired in any port?

A

No

  • no new oak influence!!!
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13
Q

What is the ageing requirement of Ruby port?

A

1-3 years old

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14
Q

Describe Tawny

A
  • no long oxidative ageing
  • use less heavily extracted or lighter wine from Baixo Cargo (cool and wet climate)
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15
Q

What is the ageing requirement of Reserve Tawny

A

minimum of 6 years

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16
Q

What is Tawny with an Indication of Age

A
  • undergo a long period of oxidative maturation
  • labelled as 10,20,30 years old
  • age stated on label
17
Q

What is Late Bottled Vintage (LBV)

A
  • aged 4-6 years in large barrels
  • unfiltered
18
Q

Describe Vintage port

A
  • release a vintage in the second year after harvest
  • aged no more than three years in large old barrels or tanks then bottled
  • unfiltered and unfined = heavy sediment
19
Q

What is Single Quinta Vintage Ports

A
  • best years wine from Quinta = make vintage port
  • less prestige than vintage port but high in quality
20
Q

Ruby Port is deeply coloured and sweet with primary fruit flavours. How are these achieved?

A
  1. 5 key varieties tend to be thick-skinned. Warm continental climate, especially in the inland areas of Douro = tend to produce wine with good contrition
  2. Port fermentation is stopped by fortification once the alcohol level reaches 5-9% = sweet wine
  3. Extraction techniques = deep colour.
    Eg. Foot treading = large team of workers tread the grapes for 3-4 hours to extract more colours

4.Autovinifers = similar to pumping over cycle 15-20 minutes can be used to extract more colours

  1. Piston Plungers and robotic lagares = cap is pressed down regularly
  2. Predominant primary fruit character. Producer look to minimise the effect of oxygen on the flavour of wine and they will only age these wines for a relatively short period of time in a very large oak vessels or stainless steel tanks.
21
Q

Describe the process of opening and decanting a fully mature Vintage port

A
  1. remove horizontally from its crack
  2. place in decanting basket or hold to make sure deposit is not agitated
  3. remove the top of capsule
  4. clean the shoulder and neck of the bottle
  5. gently remove the cork
  6. hold bottle in front of light pour wine into decanter
  7. stop pouring when deposit is seen in near the neck.

WSET Level3 (31 decks)

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