Port

Question 1

Name the three sub region for Port production

Answer 1

Lower (Baixa) Corgo, Upper (Cima) Corgo, and Upper Douro. The three regions gradually get hotter and drier.

Question 2

What are the 5 key grape varieties?

Answer 2

Touriga Nacional, Touriga Franca, Tinta Roriz (AKA Tempranillo), Tinta Barroca, Tinto Cão.

Question 3

What has replaced the traditional method of stepping on grapes for extraction of grapes?

Answer 3

Robotic lagares. Thought to be less labour intensive and just as effecient.

Question 4

What are autovinifiers?

Answer 4

A sealed concrete or stainless steel vat. It uses C02 to automatically extract more colour/tannin from the cap. Cheaper due to no electricity, used because of frequent power cuts

Question 5

What ABV is the base wine made to? What ABV are wines then fortified to?

Answer 5

Base wine is made to around 5-7% depending on style/sugar requirement. Wine are then fortified to around 19-22%

Question 6

What is Aguardiente?

Answer 6

It is the grape spirit added for fortification. It is around 77% ABV which is lower than other fortified wines and has a significant effect on the final wine.

Question 7

What is Vila Nova di Gaia?

Answer 7

The town where young port wines are sent for maturation (cooler climate more suitable).

Question 8

What is the difference between a basic tawny and a reserve tawny?

Answer 8

Basic tawny is only really tawny because of light extraction, not oxidation. Reserve tawny undergoes 6 years min oak ageing.

Question 9

Explain the style of a LBV Port

Answer 9

It is a ruby port from a single year selected for its high quality. It must undergo ageing for 4-6 years in wood. More body/intensity and tannin than reserve ruby’s and tawny’s, and it is filtered upon bottling so it is ready to drink without decanting. Cheaper style of vintage port.

Question 10

What is a Colheita Port?

Answer 10

It is a single vintage tawny. Must be aged for a minimum of 7 years in small oak barrels.