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WSET® Level 4 Wine > WSET® Level 4 D5 Fortified Wines > Port > Flashcards

Port Flashcards

Learn why the various styles of Port taste the way they do by examining the growing environment, soils, climate, grape varieties, production, and maturation. Key styles of Port are covered in this deck.

1
Q

Traditionally, what were shippers?

A

Agents, who:

  • took a commission for just shipping Port abroad, or;
  • acquired Port from brokers in the Douro, then stored the Port in warehouses (‘lodges’) in Vila Nova de Gaia prior to shipping the Port abroad.
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2
Q

What are shippers today?

A

Producers

  • who have their own vineyards, wineries and bottling facilities.
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3
Q

Why were Port vineyards officially demarcated in 1756?

A

To combat fake Ports being made and shipped to England that were damaging the reputation and pricing of Port.

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4
Q

How were shippers able to start purchasing land in the early-mid 1800s (read: how did agents become producers)?

A

Shippers started to buy land from small farmers who had to sell due to:

  • bouts of war
  • mildew
  • phylloxera

and with these land purchases the shippers established quintas (estates).

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5
Q

What was the difference between the IVP and the Casa do Douro when they were established in the 1930s? (neither is alive today)

A

IVP supervised the Port industry;

Casa do Douro (1932) supervised the growers within the Port demarcation.

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6
Q

What were three key factors that influenced the development of Port in the latter half of the 20th century?

A
  1. Early 1980s: the World Bank Scheme offered low-interest loans to Douro growers who would plant or replant up to 10 hectares of vineyard provided that the land was classified as either A or B grade and that only five prescribed varieties were used;
  2. 1986: Portugal entered the EU and by 1991 producers were permitted to source and buy their own aguardente on the open market. This led to a rise in quality of aguardente and of Port overall;
  3. Late 1990s: Casa do Douro went bankrupt. In 2003 a new interprofessional body, the Instituto dos Vinhos do Porto e do Douro (IVDP) was created to supervise both Port and Douro wine producers. The creation of the IVDP demonstrated the growing importance of dry Douro wines along with Port.
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7
Q

What is the general climate of the Douro?

A

Hot continental climate,
with temperatures easily reaching 40°C (104°F) in summer

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8
Q

Which mountains protect Douro from Atlantic influence?

A

Serra do Marão to the west

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9
Q

What are the three subregions of Douro?

A
  1. Baixo Corgo (furthest west)
  2. Cima Corgo
  3. Douro Superior (furthest east)
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10
Q

Baixo Corgo

  • What is the climate?
  • How much rain does it get?
  • Because of this, what kind of Port does it make?
A
  • Coolest and wettest
  • 900mm rainfall per year
  • Produces fruit for a lot of the inexpensive Ruby and Tawny Ports
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11
Q

Cima Corgo

  • What is the climate?
  • How much rain does it get?
  • What styles of Port is it known for?
A
  • Warmer and drier;
  • ~700mm rainfall per year;
  • Age-Indicated Tawny Port and Vintage Ports – most of the well-known producers have vineyards here.
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12
Q

Douro Superior

  • What is the climate?
  • How much rain does it get? Due to this, what is a frequent issue?
  • What style of wines is it known for?
A
  • Hottest and driest;
  • 450mm rainfall per year;
  • Drought is a frequent issue;
  • Known for still red table wines.
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13
Q

The River Douro and its many tributaries provide a range of _____ within the Douro Valley.

A

Microclimates

Vineyard sites vary in elevation and aspect which means differences in sun exposure and average temperatures within the same vineyard.

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14
Q

Soil of the Douro

  • What is the bedrock?
  • What is the top soil?
  • What other soil exists here, and do vines perform well on it?
A
  • Bedrock = schist, which is easily friable
    • splits into vertical layers so roots can penetrate deep into the bedrock to find water;
  • Top soils = stony, shallow soils that are free-draining and poor in nutrients, which curbs vigor.
  • Granite exists in the wider area, but vines do not perform well on the granite here.
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15
Q

Is irrigation permitted in the Douro?

A

Only in exceptional circumstances, e.g. periods of drought which could cause extreme hydric stress

  • Hence, what little natural water exists here is the main source of water for the vine.
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16
Q

What are the three vineyard layouts in Douro?

A
  1. Socalcos
  2. Patamares
  3. Vinha ao Alto
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17
Q

Socalcos

  1. What are they?
  2. How many vines allowed per ha?
A
  1. Traditional narrow terraces supported by walls of dry rock;
  2. Allow 6,000 vines/ha.
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18
Q

Socalcos

  1. Are they suitable for mechanization? If not, how can they be made suitable for mechanization?
  2. Can they be converted to another layout?
A
  1. Not suitable for mechanization (plus labor is required to maintain the walls), and for this reason socalcos are not usually considered when planting a new vineyard;
    1. Can be planted at lower densities to allow for a small tractor to enter the terraces to reduce reliance on labor;
  2. UNESCO protected, so they cannot be converted.
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19
Q

Patamares

  1. What are they?
  2. How many vines allowed per ha?
A
  1. Terraces supported by a steep earth ramp rather than a stone wall;
  2. 3,000 to 3,500 vines/ha.
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20
Q

Patamares

  1. Can they be mechanized?
  2. What makes them problematic?
  3. How many kinds of Patamares are there?
A
  1. Can be mechanized;
  2. Cheaper to implement and maintain but erosion makes them problematic (labor);
  3. 2 kinds of patamares: wide and narrow.
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21
Q

What are the two kinds of Patamares?

  • How many rows of vines are allowed per terrace?
  • Are there ripening issues associated with either?
  • What is the improvement on one of them that helps with maintenance?
A

Wide (original format)

  • 2 rows of vines per terrace;
  • Uneven ripeness can be an issue as exterior row of vines gets more sun exposure.

Narrow (newer format)

  • 1 row of vines per terrace;
  • Uneven ripening less of a problem;
  • Tilted slightly towards the slope and also from one side of the terrace to the other – both improve water absorption and drainage, and reduce erosion.
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22
Q

Vinha ao Alto

  1. How are vines planted?
  2. How many vines per ha allowed?
  3. Is it cheap or expensive to employ?
  4. Can it be mechanized?
  5. What makes it problematic?
A
  1. Vines planted in vertical rows up the slopes;
  2. ~5,000 vines per ha (relatively high density – efficient use of land);
  3. Least expensive option to plant and maintain;
  4. Mechanized under 40% incline; above a 40% incline mechanization cannot be used so patamares more likely at that grade;
  5. Water run-off and erosion can be significantly problematic;
    1. this vineyard layout is currently relatively limited.
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23
Q

What are the two ways vines are typically trained in the Douro and why?

A

Cordon-trained and spur-pruned, or;

Head-trained and cane-pruned and VSP trellised.

  • To promote even sun exposure and ripening;
  • To allow for mechanization where viable.
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24
Q

What are the widely used rootstocks in Douro and why are these particular ones used?

A
  • 110R and 1103P, both hybrids of V. rupestris and V. berlandieri
  • Drought tolerant.
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25
Q

What are three key factors considered when planting a new vineyard in the Douro?

A
  1. Increasing vine density;
  2. Labor and allowing for mechanization;
  3. Selecting the best planting material (grape variety, rootstock etc.) for that area of land (this may even mean planting different grape varieties on the same terrace).
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26
Q

What is the maximum yield in Port and what does it end up usually being?

A

55 hl/ha maximum allowed

Usually ends up being 30 hl/ha due to limited water availability and disease

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27
Q

What are three viticultural hazards in Douro and how are they combatted?

A
  1. Late spring frosts in vineyards at highest altitudes;
  2. Cool, wet weather in the early summer, which disrupts flowering and fruit set (comes from the west);
  3. Downy mildew and botrytis bunch rot, especially in the wetter Baixo Corgo.

Combatted by:

  • Canopy management techniques;
  • Spraying with fungicides.
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28
Q

Which vineyard layout in the Douro can have cover crops and what are the benefits of having a cover crop?

A

Vinha ao Alto

Benefits:

  • Prevents erosion;
  • Improves soil structure and nutrition;
  • Reduces weeds.
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29
Q

Is harvest in Douro mostly done by hand or machine?

A

Hand

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30
Q

Harvest in the Douro tends to start in the _____ and end in the ____. (name the regions)

A

Start = Douro Superior

End = Baixo Corgo

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31
Q

What are the five major black grapes of Port production?

A
  1. Touriga Nacional
  2. Touriga Franca
  3. Tinta Roriz
  4. Tinta Barroca
  5. Tinto Cão
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32
Q

Give three reasons why Port wines are typically blends.

A
  1. Make use of the grapes’ differing characteristics;
  2. The grapes have different ripening times, so a field blend can provide a different character of different varieties that are all picked at optimum ripeness and then blended;
  3. Reduce vintage variation.
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33
Q

What is the most grown black grape variety in the Douro?

A

Touriga Franca

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34
Q

Touriga Franca

  • When does it ripen?
  • What are the bunches and skins like?
  • Does it have low or high vigor?
  • What does it contribute to the blend?
A
  • Late ripener;
    • suitable for growing in the warmest sites (low altitude, south-facing);
  • Tight bunches of thick-skinned grapes;
    • relatively resistant to fungal diseases;
  • Vigorous;
    • managed by summer pruning;
  • Contributes color, tannin and acidity, juicy red and black fruit flavors and floral aromas.
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35
Q

Tinta Roriz

  • Early or late ripener?
  • Where does it best grow?
  • High or low yielding?
  • What does it contribute to the blend?
A
  • Early ripener;
  • Grows best in cooler sites, otherwise it can suffer from water stress;
  • Capable of high yields;
    • needs to be limited otherwise the wines can lack concentration;
  • Contributes body and deep color.
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36
Q

Tinta Roriz is generally known as ___ in Spain, and ___ in areas in Portugal outside of Douro.

A
  • Tempranillo in Spain;
  • Aragonez elsewhere in Portugal.
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37
Q

Tinta Barroca

  • Early or late ripener, and is it high or low yielding?
  • In what sites is it best planted, and what’s the risk if it’s not planted those sites?
  • What does it contribute to the blend?
A
  • Early ripener and high yielding;
  • Best planted in coolest sites (high altitude or north-facing slopes, generally in the Baixo Corgo and Cima Corgo) otherwise it’s prone to heat damage and grape shrivelling;
    • Unless planted in the coolest sites, it can lack acidity;
  • Contributes earthy flavors (not as floral);
    • Color also tends to fade more quickly than wines from Touriga Nacional and Touriga Franca.
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38
Q

Touriga Nacional

  • Early, mid, or late ripener?
  • Thin or thick skinned?
  • Does it have low or high vigor, and how is that vigor managed?
  • What is it susceptible to?
A
  • Mid-ripener;
  • Thick-skinned;
  • Can have vegetative vigor, managed through summer pruning;
  • Susceptible to coulure, which can lower yields and cause vine imbalance.
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39
Q

Tinta Amarela

  • What is it prone to and why?
  • What does it contribute to the blend?
A
  • Prone to fungal diseases due to its tight bunches;
  • Contributes full-body and concentrated black fruits and spicy notes that are approachable in youth, but are also capable of aging.
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40
Q

Tinto Cão

  • Early or late ripener, and high or low yielding?
  • Thin or thick skinned?
  • What is it resistant to, and what is it tolerant to?
  • What does it lend to the blend?
A
  • Late ripener, low yielding;
  • Thick-skinned, small grapes;
  • Resistant to fungal disease, tolerant of heat;
  • Lends concentration and high acidity – can age well.
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41
Q

Sousão

  • Thin or thick skinned?
  • Why is it becoming more popular?
A
  • Thick skinned;
  • Has deep intensity of color and retains high levels of acidity.
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42
Q

What are the two chief white grapes in Port production?

Do they make neutral or aromatic wines, and what style does each make?

A
  1. Malvasia Fina (Boal in Madeira) – a neutral grape making wines with medium acidity, full body and a slightly honeyed characteristic for ageable styles;
  2. Moscatel Galego Branco (Muscat Blanc à Petit Grains) – an aromatic grape; in Port production, often used for unaged styles.
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43
Q

How much sugar remains in Port must after it’s been fortified?

A

80–120 g/L residual sugar

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44
Q

How long does skin maceration last in Port production?

A

Two days maximum, so extraction techniques need to be efficient and effective.

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45
Q

What are the five key methods of extraction during Port fermentation?

A
  1. Foot treading in lagares;
  2. Robotic lagares;
  3. Autovinifiers;
  4. Pumping over;
  5. Stainless-steel pistons.
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46
Q

How is foot treading effective?

A

Extracts color but is gentle enough not to crush the seeds (which would release bitter tannins)

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47
Q

What are robotic lagares and what are the advantages of using robotic lagares?

A

Silicon ‘feet’ attached to a stainless-steel crane that presses the grapes against the lagar floor to punch down the cap.

Advantages:

  1. reduces need for labor;
  2. produces wines of equal quality to wines processed by foot treading.
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48
Q

Which methods of extraction are almost as effective as foot treading?

A

Robotic lagares and Stainless steel pistons

  • Stainless steel pistons punch down the cap on a programmable schedule; they can be used with pumping over, which is usually needed to promote even extraction.
49
Q

What are autovinifiers?

  • What are they and how do they work?
  • What Port styles is this most suitable for?
A

Sealed concrete or stainless-steel tanks that offer a solution to cap management without using electricity.

  • The rising pressure of the CO2 produced from the fermentation pushes the juice up through pipes into a holding tank. When the pressure of the CO2 reaches a certain level, a valve is automatically released and the wine in the holding tank, no longer supported by the gas pressure, sprays over the cap.

Most suitable for basic Tawny, White and Ruby Ports.

50
Q

What are the advantages and disadvantages of autovinifiers?

A
  • Advantage: cheap option because they do not require electricity;
  • Disadvantage: reliant on CO2 released from fermentation, so little extraction occurs before the fermentation starts.
51
Q

Small and large vessels are used in Port production.

Q: What is each typically made of?

A
  • Small volume: granite, concrete or old wooden vessels;
  • Larger volume: stainless steel.
52
Q

What are the advantages of using large, stainless steel vessels in Port production?

A
  • Easy temperature control;
  • Easy to clean.
53
Q

Select the correct answer.

Grapes in Port production are:

  • Always destemmed
  • Never destemmed
  • They may or may not be destemmed
A

May or may not be destemmed

  • If unripe: stems will impart bitterness;
  • If ripe: can aid in pressing (reducing compaction of the pomace and enabling better drainage) after the fermentation has been stopped and free-run wine drained.
54
Q

What is the fermentation temperature range for red Port?

A

28–32°C (82–90°F)

55
Q

What is the fermentation temperature range for white Port?

A

17–22°C (63–72°F)

56
Q

Why do most Port producers use ambient yeasts to start their fermentation?

A

Completing fermentation to dryness is not a concern for Port production, so the type of yeast used is irrelevant

57
Q

What is aguardente and what is its ABV?

A
  • The grape (or grape-derived) spirit used to fortify Port;
  • 77% ABV (+/– 0.5%).
58
Q

Most styles of Port must be fortified to an alcoholic strength between ___–___% ABV.

An exception is made for basic ruby, tawny, white and rosé Ports which can be fortified to a minimum of ___% ABV.

A

Most styles: 19–22% ABV

Basic: 18% ABV

59
Q

Because of aguardente’s relatively low alcoholic strength (77%), what is the ratio of spirit to fermenting must that is added to achieve 20% ABV?

A

1L aguardente to every 4L fermenting must

This is why the style and quality of the fortifying spirit has a substantial influence on the style and quality of the wine.

60
Q

Since 1991 Port producers have been able to source and buy their own aguardente, which has generally improved most Ports.

Prior to 1991, where did the aguardente come from and from whom did producers have to buy it?

A

Before 1991, aguardente used to be cheap alcohol from southern Portugal, then from France, which Port producers had to buy from the IVP and, before that, the Casa do Douro.

61
Q

What choices do Port producers have now with their aguardente since they can source and buy their own?

A
  • Some producers will use relatively neutral spirits to show off the character of the wine;
  • Others will use spirits that are more aromatic (have more fruity esters) to add a certain character to their Port.

The spirit selected will have an influence on the price of the final wine; thus, high quality spirit will be added to premium wines, whereas less expensive spirit will be used in inexpensive wines.

62
Q

Port fermentation is stopped when the wine reaches around __–__% ABV.

A

5-7% ABV

63
Q

When is fermenting Port must drained from the skins – before or after the aguardente is added?

A

Before

This means that draining must be as efficient as possible, as the must will continue fermenting during this time (until the fortifying alcohol is added), using up sugar that may be desired in the final wine. Traditional lagares take hours to drain whereas modern vessels can drain quickly.

64
Q

After the fermenting Port must is drained, what happens to the press juice extracted from the leftover skins?

A

Press wine will be blended into the fortified free run wine to provide greater color and tannin, necessary for wines that are to undergo long periods of aging.

65
Q

Why is acidification common in Port wines?

A

Port grapes are picked when the flavors and tannins are ripe, but acidity can be low and pH high which is why acidification is common.

66
Q

Do Ports go through MLF, why or why not?

A

No. Lactic acid bacteria cannot tolerate the high concentration of alcohol in the wine after fortification.

67
Q

After Port is fermented it spends the winter clarifying and then it is racked off its gross lees.

  1. Where does Port rest during its first winter?
  2. What is used to clarify the wine?
  3. Where does the wine go in the spring?
A
  • Winter in Douro (at the winery);
  • Clarified using a rotary vacuum filter;
  • In the spring Ports are shipped from wineries to warehouses in Vila Nova de Gaia to mature.
68
Q

What four things are potentially blended in Port production and what does blending ensure?

A
  • Different parcels;
  • Different grape varieties (though co-fermentation is common);
  • Different vintages, depending on the style;
  • Lots that have been treated differently in the winery (younger wines, drier wines, sweeter wines).

Blending ensures consistency, a house style, and volume.

69
Q

Why is Vila Nova de Gaia better suited to the maturation of Port than Cima Corgo?

A

Strong Atlantic influence keeps the temperatures cooler and more constant.

70
Q

Most styles of Port are aged in what kind of vessel, even if for a relatively short time.

A

Oak

Sizes vary depending on amount of oxidation desired.

71
Q

The largest oak vats, which hold 100,000 liters, are called ____.

Do these vats help to keep the wines fresh or do they oxidize the wine?

A

Balseiros - keeps them fresh

72
Q

If a Port winemaker wants gentle oxidation on their wine, what size barrels will they use?

A

600L (pipes)

73
Q

Why are new vessels used for a few years to mature unfortified wines before the barrels are used for Port maturation?

A

New oak aromas are undesirable in Port

74
Q

Besides choosing the size of the barrel to determine oxidation, what two other ways can winemakers control oxidation in their Port wine?

A
  1. Frequency of racking;
  2. Topping up (how much, how often).
75
Q

What three things generally determine the style, quality and price of Port?

A
  1. Quality of the base wine;
  2. Quality of aguardente;
  3. Form of maturation.
76
Q

Basic Ruby Port

Generally, what are the flavors, tannins and body like?

Are they suitable or not suitable for aging?

A
  • Black and red fruit flavors;
  • Medium tannins (at best);
  • Medium body.

NOT suitable for aging

77
Q

Basic Ruby Port

  • Is it typically produced using protective or oxidative winemaking techniques?
  • Which vessels are typically used?
  • What is the maximum it can be aged?
A
  • Protective to retain primary fruit flavors;
  • Stainless steel, concrete, sometimes large old wooden vessels for a maximum of three years.

Its limited aging + use of cheap spirit = wines with simple fruity flavors and slightly harsh alcohol

78
Q

Basic Tawny Port

  • What makes them light in color?
  • Are they suitable or not suitable for aging?
  • What technique is used on these wines for the benefit to other wines?
A
  • Light extraction during fermentation (similar to Rosé Ports) give them a paler color to look like an older wine;
  • NOT suitable for aging;
  • Fermenting must can drained early, which concentrates the remaining wine, and it can be used to add more color and flavor to Ruby Port.
79
Q

What is the minimum aging period for Reserve Ruby Ports and Reserve Tawnies?

A
  • Reserve Rubys = no minimum aging period;
  • Reserve Tawnies = must be aged in wood for a minimum of six years.
80
Q

What is a Colheita Port?

A

Tawny Ports that are made from the grapes from one vintage

81
Q

In what size barrels are Tawnies with Indication of Age aged?

A

620–640L barrels called pipes

82
Q

What are the benefits of aging Tawnies with Indication of Age in 620-640L barrels?

A
  • Barrels are old and therefore do not add oak flavors;
  • Long aging in wood means clarification and stabilization occur naturally (no filtration before bottling);
  • Controlled oxygen exposure;
  • Tannins soften;
  • Alcohol integrates;
  • Primary fruit flavors develop into tertiary flavors from fruit development (e.g. dried fruit) and oxidation (nuts).
83
Q

Why are age-indicated Tawny Ports relatively expensive compared to other styles of Port?

A

With their long aging, the barrels need racking and topping up (due to gradual evaporation of the wine).

84
Q

What did Taylor’s Scion launch?

A

The subcategory of very old, non-age indicated aged Tawny.

Graham’s Ne Oublie is another example which dates from 1882.

85
Q

Which two black grapes play key components in Vintage Port and why?

A
  1. Touriga Franca
  2. Touriga Nacional

They give color, tannin and flavor concentration suitable for long-term aging.

86
Q

In what size barrels and for how long are Colheita Ports aged?

What must be stated on the label?

A

Small barrels for a minimum of seven years before being bottled.

The label must state the vintage and the year the wine was bottled.

87
Q

When do Port producers need to declare their intention to release a Vintage Port?

Who has to approve the wine?

A

The second year after harvest; the young wine also has to be approved by an IVDP tasting panel

88
Q

What market conditions does a producer have to weigh if they have two outstanding vintages in a row?

A

They must decide whether to declare both vintages, the second of which could take sales away from the first.

89
Q

Are Vintage Ports filtered or unfiltered?

A

Unfiltered – which means they throw a lot of sediment when opened.

90
Q

Why are large old wooden barrels the vessels of choice when storing wines that could potentially be declared Vintage Port?

A

To avoid too much oxidation

91
Q

What happens to wines that a winemaker thought would become a Vintage Port but doesn’t?

A

The wines become Single Quinta Ports, LBV, Crusted Port or even possibly a form of Tawny Port

92
Q

What is the maximum time Vintage Port can spend in cask (large old wood)?

In reality, what’s the average of time spent in wood and what does that do for the wine?

A

Maximum 3 years

Most Vintage Ports are bottled the second spring after the harvest, so after 18–20 months in wood. This small amount of oxygen exposure ensures color stability via anthocyanin-tannin bonding.

93
Q

Young Vintage Ports

Generally, what is their color, body, tannin, and aromas?

Do they have any oak flavors?

A
  • Deep in color;
  • Full bodied;
  • High tannins;
  • Pronounced intensity of ripe black fruit and sometimes floral notes.

NO OAK FLAVORS because they usually spend only 2 or so years in large cask.

94
Q

What is a Single Quinta Port?

Give an example of a Single Quinta Port.

A

A wine from one year (vintage dated!) that is made only from the grapes of one estate (quinta) that is stated on the label.

e.g. Graham’s Quinta dos Malvedos.

95
Q

Crusted Port

  • Are they vintage or non-vintage?
  • How long is it aged?
  • What has to appear on the bottle?
  • When can it be released?
A

A non-vintage Port that is aged up to two years in wood before being bottled without fining or filtration.

  • bottling date must appear on the label;
  • can be released any time after bottling.
96
Q

LBVs and Crusted can have ‘Bottle Matured’ on the label if they are matured in bottle for _____ prior to release.

A

3 years

97
Q

How is Rosé Port made? Run through maceration, fermentation, fortification, to bottling.

Are Rosé Ports inexpensive, mid-priced, or premium?

A
  • Must macerates only a few hours;
  • Free run drained and clarified (some of the lightest press juice may also be used);
  • Fermentation takes place at around 15–16°C (59–61°F) to retain red berry fruit aromas;
  • Aguardente used must be of high quality and neutral as possible so as not to stand out given that this style has less intense flavors and usually little tannin compared to red Ports;
  • Bottled soon after the fortification and released from the winery within a year.

Inexpensive to mid-priced

98
Q

Select the correct answer:

Quality of grapes tends to be highest in which Port?

  • Rosé Port
  • LBV Port
  • Vintage Port
A

Vintage Port

99
Q

LBV Ports

What are they and when must they be bottled?

Are LBV Ports intended to improve after bottling, or are they ready to drink?

A

Wines from a single year and must be bottled between 4-6 years after harvest. They are bottled ready to drink.

100
Q

Are most LBVs usually filtered or unfiltered?

A

Most are filtered, so there is no need to decant them

Some unfiltered LBVs do exist – they tend to be fuller bodied, need to be decanted, and actually do benefit from some bottle maturation.

101
Q

Select the correct answer:

White Ports are made in:

  • One style
  • A range of styles
A

A range of styles with varying degrees of sweetness and oxidation

102
Q

Rosé Port (also known as Pink Port) was invented by ____ in the late 2000s.

What color grapes is it made from, and where do the grapes come from?

A
  • Invented by Croft;
  • Made from black grapes;
  • Cool, high altitude areas from Baixo Corgo.
103
Q

What does Touriga Nacional contribute to a blend?

A
  • Deep color;
  • High tannins;
  • Acidity;
  • Concentrated flavors (black fruit and floral aromas);
  • Long aging potential.
104
Q

How are the oxidized styles of White Port made? Note maceration, fermentation temperature, maturation vessel, and their general color and flavor.

What is the grape typically used to make the oxidized style of White Port?

A

Malvasia Fina is the grape typically used

  • Longer skin maceration;
  • Fermented at slightly warmer temperatures (20–22°C / 68–72°F) to extract more phenolics that will support the wine during the aging process;
  • Aged for several years in small casks (like premium Tawny Ports);
  • Amber or brown in color – tend to have flavors of caramel, citrus peel, dried stone fruits and nuts.
105
Q

Who are some of Port’s largest producers/shippers?

A
  1. Porto Cruz;
  2. Symington;
  3. Sogrape;
  4. The Fladgate Partnership.
106
Q

Which grape is used in fruity, unoxidized styles of White Port?

A

Muscatel

107
Q

How are the fruity, unoxidized styles of White Port made? Mention how they’re processed to maceration, fermentation and storage.

A
  1. Grapes crushed;
  2. SO2 added;
  3. Maceration lasts just a few hours at chilled temperatures to limit oxidation;
  4. Must drained and pressed;
  5. Juice fermented off the skins at temperatures similar to those used for unfortified white wines (typically 17–18°C / 63–64°F) to enhance and retain fruity aromas;
  6. Wine stored in either stainless steel or in very large old oak casks for a short period.

Lemon in color, medium bodied, and have flavors of stone fruits or floral notes.

108
Q

Vineyards with a rating below what letter are not allowed to make Port?

A

F; they can make unfortified wine or distill it

109
Q

What term can White Ports put on their label if they’ve been aged for a minimum of seven years in wood?

And what term can be added if the wine also comes from a single vintage?

A

Reserve

They can also add Colheita if the wine comes from a single vintage and is aged for a minimum of seven years.

110
Q

What are the four types of businesses involved in Port production and what are their functions?

A
  1. Landowners - 21k (92% own fewer than 5ha);
  2. Co-ops - produce 20% of wine in the region but sell it to the shippers/producers;
  3. Shippers/producers - only a few, and ~⅓ produce most of it;
  4. Brokers - help trade grapes and wine.
111
Q

In what year was the IVDP formed and what did it succeed?

A

2003 - IVP

112
Q

Name four responsibilities of the IVDP.

A
  • Controls and supervises Douro’s production and trade of non- and fortified wines;
  • Regulates the amount of Port that can be made in any one year;
  • Controls the amount of Port that can be released into the market every year (set at max. ⅓ of a shipper’s total stocks);
  • Tastes and analyzes the non- and fortified wines to ensure their typicity and quality.
113
Q

What is the Beneficio?

A

A highly regulated system that refers to two things:

  1. The amount of Port must that can be produced in a year;
  2. The grading system of Port vineyards on their suitability for making Port, graded A-I – the letter determines the amount of Port wine that can be made from that parcel.
114
Q

How are Port producers pivoting from sluggish sales of fortified wine?

A

They’re making:

  • Unfortified wines;
  • Rosé Ports;
  • Unaged White Ports;
  • Marketing White Port to be used in cocktails;
  • “Special categories”;
  • Larger formats.
115
Q

Give the ripening times for the five most important grapes in Port.

A
  1. Tinta Roriz - early ripener
  2. Tinta Barroca - early ripener
  3. Touriga Nacional - mid-ripener
  4. Touriga Franca - late ripener
  5. Tinto Cão - late ripener
116
Q

What is the aim of the Beneficio system?

A

Keep grape and wine prices stable through its influence on the balance of supply and demand.

117
Q

What actions were taken to combat the fraudulent Port scheme in the 1750s?

A
  • Port vineyards officially demarcated;
  • The Marquês de Pombal (prime minister at the time), centralized the Port industry by creating the Real Companhia Velha;
    • all Ports for export had to be bought through them;
    • it fixed prices;
    • it was given the exclusive right to supply the spirit used in fortification.

After these were established, sales volumes and prices of Port recovered.

118
Q

What factors are considered by the Beneficio when grading a vineyard?

A
  • Grape varieties planted;
  • Altitude;
  • Location;
  • Aspect;
  • Soil.
119
Q

Aging requirements for the following Ports:

  • Basic Ruby Port
  • Basic Tawny Port
  • Reserve Ruby
  • Reserve Tawny
  • Colheita Port
  • Vintage Port
  • Crusted
  • LBV
  • White Reserve
A
  • Basic Ruby Port - max 3 years
  • Basic Tawny Port - average age 3 years
  • Reserve Ruby - no aging min/max
  • Reserve Tawny - min 6 years in wood
  • Colheita Port - min 7 years in small barrels
  • Vintage Port - max 3 years in large, old, wood vessels
  • Crusted - max 2 years in wood
  • LBV - must be bottled 4-6 years after harvest
  • White Tawny Reserve - min 7 years in wood

WSET® Level 4 D5 Fortified Wines (8 decks)

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