Port Flashcards
1
Q
Port is a fortified wine. What style is it always?
A
Port is always sweet
2
Q
When is Port fortified with neutral grape spirit?
A
DURING fermentation so that the natural sugar remains
3
Q
in what region is Port made?
A
Douro region, in northeast of portugal
4
Q
what river runs through the Douro region (and the Port wine growing area)?
A
Douro River
5
Q
What is the climate of Port?
A
It ranges:
- warm, balmy Maritime in west that’s closer to the Atlantic;
- hot + dry in the east moving toward Spain
6
Q
The port region is:
a. very flat
b. sort of hilly
c. steep and mountainous
A
c. steep and mountainous
7
Q
what is the main soil type found in Port?
A
schist (drains well)
8
Q
the single most important grape in port is …
A
Touriga Nacional
9
Q
In Port, vineyards are planted on the incredibly steep hillsides. How are the grapes harvested?
A
By hand.
No machine can manoeuvre these terraces
10
Q
what are ‘quintas’ in Port?
A
single vineyards
11
Q
port is almost always:
a. a single grape variety
b. a blend of several grape varieties
A
b. a blend of several grape varieties
12
Q
in traditional Port houses, how are the grapes usually crushed?
A
by foot
13
Q
what are ‘lagares’?
A
Big, shallow (1m) throughs that are filled with grapes, where harvest workers stoms the grapes by food and macerate the grapes.
14
Q
Port’s fermentation is fast or short?
A
fast
- preserves fruitness
- maximises flavor and colour extraction
15
Q
at what point during fermentation is port fortified to stop the wine from fermenting?
A
when ~1/3 of the sugar has been fermented (at this point the abs is ~5%)
16
Q
to what abs is port fortified?
A
19 - 22%
17
Q
what is the name of the neutral grape spirit used to fortify port?
A
aguardente
18
Q
what are the 2 overachting styles of port?
A
- ruby
- tawny
2. tawny
19
Q
what does a ruby-style port typically indicate?
A
that the port was aged in the bottle / large vessel
20
Q
what does a tawny style port typically indicate?
A
that the Port was aged in cask (small barrel)
21
Q
name 4 styles of Ruby Port
A
- Ruby
- LBV (Late Bottled Vintage)
- Vintage
- Single Quinta
22
Q
name 4 styles of Tawny port
A
- Tawny
- 10-year tawny
- 20-year tawny
- 30-year tawny
- 40-year tawny
- colheita
23
Q
the style of port indicated on the label is based on how long the wine spent in …. or in ….
A
cask or bottle
24
Q
describe a ruby port
A
- young
- blend of vintages and vineyards
- inexpensive
- fruity
25
describe an LBV Port
- grapes from top quintas blended together
- ages 4-6 years in cask before it's bottled
- still quite fruity
26
describe a vintage port
- made only from best quitnas in exceptional vintages (usually ~ 4 per decade)
- aged 2 years in cask before being bottled where it can/should spend at least another decade (or three, or five...)
- most expensive
- most age worthy
27
describe a single Quinta port
fruit from the top quintas (or vineyards) in non-declared vintages
28
describe the general style of tawny port
- nutty
- oxidized
- caramel, toffee notes
- full bodied
- high alcohol
- amber in color (not red like ruby)
29
tawny ports are aged entirely in ...
cask
30
what do the age indications mean on a bottle of Tawny Port?
They're approximations (nog averages) of the ages of all the wines in the blend. As the age indications increase (10, 20, 30, 40), the wines become progressively more concentrated and developed.
So if the wine is tasted and tested by the governing body, the wine will "taste" like a 10-year old wine, or a 20 year old wine, etc.
31
between 2005 and 2020, what years were declared vintages in Port?
What might be considered the top three?
- 2007
- 2008 (not widely declared)
- 2009 (not widely declared)
- 2011 !!!
- 2015
- 2016 !!!
- 2017 !!!
32
History of Port
1933
Port wine institute
33
Port wine institute
History of Port
1933
34
History of Port
1703
Methuan Treat (tax free export, 1/3 less than wines from French)
35
History of Port
1678
First Port shipped to england
36
History of Port
1756
10 september 1756, Douro Demarcated Region
Marquis de Pompal, Prime minister
37
History of Port
1756
10 september 1756, Douro Demarcated Region
Marquis de Pompal, Prime minister
38
History of Port
1678
First Port shipped to england
39
History of Port
1863
Phyloxera
40
History of Port
1863
Phyloxera
41
Parcel system of quality rating
History of Port
1947
42
Marquis de Pompal
1756, Demarcated Region, 3rd after Chianti and Tokaij
43
History of Port
1933
Creation of Port Wine Institute
44
History of Port
1947
Parcel system of quality rating
45
History of Port
1978
1st Vintage bottled in Douro
46
History of Port
1997
1994 vintage was best wine according winespectator
47
1994 vintage was best wine according winespectator
History of Port
1997
48
History of Port
2001
Port allowed to stored at vineyards in Douro
UNESCO
49
History of Port
2003
IVDP, Insituto dos Vinhos do Porto e do Douro
50
History of Port
2014
2011 was best wine according winespectator
51
History of Port
1932
Casa do Douro
52
Casa do Douro
History of Port
1932
53
2011 was best wine according winespectator
History of Port
2014
54
first port shipped to england
1678
55
methuan war
1703
56
douro demarcated region
10 september 1756
57
phyloxera
1863
58
creation port wine institute
1933
59
casa do douro
1932
60
parcel system of quality rating
1947
61
1st vintage bottled in douro
1978
62
best vintage in 1994 according wine spectator
1997
63
best vintage in 2011 according to wine spectator
2014
64
unesco
2001
65
IVDP
2003
66
port allowed to stored at vineyards
2001
67
fermentation of port
80-120 g/s
5-7% abv --> 77% abv grape spirit
68
buy aguardente at house of douro
1967-1976
69
1967-1976
buy aguardiente at house of Douro
70
basic abv port
18%
71
premium abv port
19-22%
72
abv of added spirit
77%
73
lei do terco
law of thirds.
only allowed to sell 1/3 of the stock
74
sugar contents
extra dry
<40 g/s
75
sugar contents
dry
40-65g/s
76
sugar contents
sweet
65-85g/s
77
sugar contents
medium sweet
85-130 g/s
78
sugar contents
extra sweet/ lagrima
>130/gs
79
sugar contents
>130g/s
extra sweet/ lagrima
80
sugar contents
85-130g/s
medium sweet
81
sugar contents
65-85 g/s
sweet
82
sugar contents
40-65g/s
dry
83
sugar contents
<40 g/s
extra dry
84
serving port temperature
white
6-10'c
85
serving port temperature
ruby
12-16'C
86
serving port temperature
tawny
10-14'C
87
serving port temperature
Rose
4'C
88
serving port temperature
6-10'c
white port
89
serving port temperature
10-14'c
tawny port
90
serving port temperature
12-16'C
ruby port
91
serving port temperature
4'C
rose port
92
serve within .... days
basic ruby
8-10 days
93
serve within .... days
basic tawny
3-4 weeks
94
serve within .... days
reserve ruby
8-10 days
95
serve within .... days
LBV
4-5 days
96
serve within .... days
vintage
1-2 days
97
serve within .... days
crusted
4-5 days
98
serve within .... days
reserve tawny
3-4 weeks
99
serve within .... days
age indicated tawny
1-4 months. depends on age
100
serve within .... days
colheita
1-4 months, depends on age
101
maturation of port
ruby
no/ large oak for small amount of days
102
maturation of port
reserve ruby
5 years oak
103
maturation of port
LBV
4-6 years oak
104
maturation of port
vintage
18-20mnd (2-3 y), age in bottle
105
maturation of port
crusted
2 years, and often 3 years in bottle (bottle matured)
106
tawny
2 years oak
107
tawny reserve
6-7 years oak
108
colheita
minimum 7 years oak
109
tawny age
average of 10/20/30/40
110
methods of port fortification
foot treading
modern lagares
pumping over
stainless steel pistons
autovinifiers
111
Port lodges of Vila nova di Gaia are situated on the .... bank of the Douro
south bank
112
fermentation
Process whereby the natural grape sugars are converted into alcohol
113
Douro schist soil is .... in organic mater
is low in organic matter
114
Douro is having unique terroir due to
schist soils
indigenous grape varieties
115
Lodges
wine cellars/ ware houses
116
Baixo Corgo
nearest of city Porto
first where port was produced
fertile area, green landscape
higher rainfall
lighter and fresher wines
coolest/ wettest (1200mm rain)
nearest cold Atlantic
cooler climate
fruit for inexpensive ruby/ tawny
most westernly
117
nearest of city Porto
first where port was produced
fertile area, green landscape
higher rainfall
lighter and fresher wines
coolest/ wettest (1200mm rain)
nearest cold Atlantic
cooler climate
fruit for inexpensive ruby/ tawny
most westernly
Baixo Corgo
118
Cima Corgo
deeper, steeper walls
rough and wider landscape
harder to work
cold winters, torrid summers
harsh on vines
lower yield
grape more concentration
warmer/ drier (700mm rain)
most well-known producers
aged indicated tawny
vintage ports
119
deeper, steeper walls
rough and wider landscape
harder to work
cold winters, torrid summers
harsh on vines
lower yield
grape more concentration
warmer/ drier (700mm rain)
most well-known producers
aged indicated tawny
vintage ports
Cima Corgo
120
Douro Superior
more arid
remote, most dinstance
almost inaccessible
vines easy mechanised
grapes with greater concentration
more granite soil
more dessert style
lower productivity
furthest from coast
hottest/ driest (450mm rain)
drought is frequent issue
more flatter land/ mechanisation
121
more arid
remote, most dinstance
almost inaccessible
vines easy mechanised
grapes with greater concentration
more granite soil
more dessert style
lower productivity
furthest from coast
hottest/ driest (450mm rain)
drought is frequent issue
more flatter land/ mechanisation
Douro Superior
122
Patamares
- modern terraces
- vines planted on slopes, with less space between rows and greater plant density
- earth based
- tractors can be used
- cheaper option to implement and maintain
- erosion can be an issue
- after phylloxera
123
- modern terraces
- vines planted on slopes, with less space between rows and greater plant density
- earth based
- tractors can be used
- cheaper option to implement and maintain
- erosion can be an issue
- after phylloxera
patamares
124
Socalcos
- narrow, supported by stone wall
- traditional
- narrow terraces, supported by dry rock walls
- plant density of 6000 vines per hec
125
- narrow, supported by stone wall
- traditional
- narrow terraces, supported by dry rock walls
- plant density of 6000 vines per hec
Socalcos
126
Vinho ao Alto
- vines planted vertical rows up to the slopes
- least expensive
- allows high density
- supporter by earthen banks that follow the contours of the slopes
127
- vines planted vertical rows up to the slopes
- least expensive
- allows high density
- supporter by earthen banks that follow the contours of the slopes
Vinho ao alto
128
vines are trained
cordon trained and spur pruned
head trained and cane pruned
(VSP trellised to promote sun exposure and ripening)
129
maximum yield is
55hl/ha
due limited water availability
sometimes even 30hl/ha
130
mountain ranges
N-S
Alvão
Marão
Montemuro
131
From N-S
Alvão
Marão
Montemuro
Are mountain ranges
132
300 grapes in Portugal, how many are indigenous in Porto
120 varieties
133
Amount of Stone barriers
335
134
how many
total ha
total ha of vines
total ha 250 000 ha
total ha of vines 45 000 ha
135
average rainfall Baixo Corgo
1200 mm
136
average rainfall Douro Superior
380 mm
137
benefits of schist soil
- keeps roots warm in winter
- moisturize in summer
- different textures
- high quality of solid elements
- good permeability for roots and water
- high absorption of solar energy
- positieve effect on maturation due to small decrease in daytime and thermal aplitude
- low levels or organic matters
- poor soils
138
schist soils
the older...
the younger...
the older the vines are doing better compared with the younger ones
139
irrigation
only authorised by the IVDP
140
third way is durriel
gives producers opportunity to use different grapes
141
Main markets
2024
1. Portugal
2. France
3. USA
4. Netherlands
5. Belgium
6. UK
7. Germany
8. Denmark
9. Canada
10. Spain
142
Main markets
2023
1. portugal
2. france
3. UK
4. Netherlands
5. USA
6. Belgium
7. Germany
8. Denmark
9. Canada
10. Spain
143
Mission of the IVDP
The mission of the IVDP is to ensure,
- quality control
- inspection
- protection
- promotion
of the Porto and Douro Denominations of Origin and the Duriense Geographic Indication
144
Owners of Port
Porto Cruz
Gran Cruz
145
Owners of Port
Symington Family
Cockburn
Dow
Grahams
Warre
146
Owners of Port
Sogrape
Sandemen
Offley
Ferreira
147
Owners of Port
The Fladgate partnership
Taylor
Fonseca
Croft
Krohn
148
Owners of Port
Sagevinus
Burmester
Barros
Calem
Kopke
149
Medium body
medium tannins
black and red fruit
early drinking
not ageing
protective winemaker, keep fruit
baixo corgo
rvs, large vats
often blends of more than 1 year
basic ruby
150
higher quality, tasted and approved by IVDP
more concentration, quality
higher price,
can be Cima Corgo
red fruit, full bodied
5 years large vessels
drink young
reserve ruby
151
single year
ready to drink when bottled
little more tannin, body, acidity
not always filtered
4/5 year wood
followed by ageing in bottle
can be matured in bottle for 3 years
bottled after 4-6 years after harvest
LBV
152
declared year
2 times a check
exceptional quality
rich fruit,
18-20mnd vessel
vintage
153
non vintage
oak for 2 year
not filtered
intense body
red fruit and dark fruit
crusted
154
lightness
browniss
light extraction
caramel hint
can be aged on small barrel
basic tawny
155
aged in barrel for min 6 years
caramel, dried fruit, nuts
reserve tawny
156
1 vintage
small barrels
minimum of 7 years maturation
can be topped up by either spritis/ wines/
can 20 years old
colheita
157
Touriga nacional
finest grape
small berry
highly concentrated
violet aromas
structure, fundamental for quality
vintage port
great ageing potential
mid ripening
thick skinned
deep colour
high tannins
black fruit and floral
158
finest grape
small berry
highly concentrated
violet aromas
structure, fundamental for quality
vintage port
great ageing potential
mid ripening
thick skinned
deep colour
high tannins
black fruit and floral
Touriga Nacional
159
Touriga Franca
fruit
aromatic
late ripening
not well in heat/
hot / dry conditions
late ripening
suitable for warmest sides
tight bunches of thick skinned grapes
resistant to fungal disease
needs summer pruning
colour, tannins, acidity, juicy and black fruit
160
fruit
aromatic
late ripening
not well in heat/
hot / dry conditions
late ripening
suitable for warmest sides
tight bunches of thick skinned grapes
resistant to fungal disease
needs summer pruning
colour, tannins, acidity, juicy and black fruit
Touriga Franca
161
Tinta Barroca
less concentration
blended other variation for structure and power
resistant to heat
ripens early > very depending on drier years
early ripening
best cooler sites (high altitude)
not floral, more earthy tones
lack of acidity when on warmer plates
high yield, colour fates compared to TN / TF
162
less concentration
blended other variation for structure and power
resistant to heat
ripens early > very depending on drier years
early ripening
best cooler sites (high altitude)
not floral, more earthy tones
lack of acidity when on warmer plates
high yield, colour fates compared to TN / TF
Tinta barroca
163
tinta cao
not strong in colour
complex
elegant
element of spice (black pepper)
low yield
small, thick skinned grape
resistant to fungal disease
tolerant of heat
concentrated wine, high acidity, ageing potential
164
not strong in colour
complex
elegant
element of spice (black pepper)
low yield
small, thick skinned grape
resistant to fungal disease
tolerant of heat
concentrated wine, high acidity, ageing potential
Tinta cao
165
Tinta roriz
Aragonez
Douro name for Tempranillo
ripe conditions = sunshine, incredible level of ripeness, fruit flavours
early ripening
best grown in cool sites (waterstress)
gives body and deep colour
high yields, but lack of concentration
166
Aragonez
Douro name for Tempranillo
ripe conditions = sunshine, incredible level of ripeness, fruit flavours
early ripening
best grown in cool sites (waterstress)
gives body and deep colour
high yields, but lack of concentration
Tinta Roriz
167
Sousao
really colourful grape, gives colour
168
really colourful grape, gives colour
sousao
169
new grapes since climate change
sousao, alicante bouchet
170
sousao, alicante bouchet
grapes added since climate change
171
Souzão
thick skinned
more popular
deep intensity of colour
ability to retain high levels of acidity
172
thick skinned
more popular
deep intensity of colour
ability to retain high levels of acidity
souzão
173
tinta amarela
trincadeira
prone to fungal disease
tight bunches of grapes
full bodied wines
concentrated black fruits, spicy notes
capable of ageing
174
trincadeira
prone to fungal disease
tight bunches of grapes
full bodied wines
concentrated black fruits, spicy notes
capable of ageing
tinta amarela
175
malvasia fina
boal in Madeira
neutral wines
medium acidity
full body
slightly honey characteristic
oxidised style
176
boal in Madeira
neutral wines
medium acidity
full body
slightly honey characteristic
oxidised style
malvasia fina
177
codego do larinho
floral
178
floral grape
codego do larinho
179
rabigato
catstail
180
catstail grape
rabigato
181
gouveio
godello
aromatic
182
godello
aromatic
gouveio
183
muscatel galego branco
muscat blanc a petit grains
aromatic grape
often for unaged style
184
muscat blanc a petit grains
aromatic grape
often for unaged style
muscatel galego branco
185
Baume
The density scale used to determine the degree of sweetness of musts and sweet wines
186
1 baume is ... g/l of sugar
5,99 g/l
187
5,99 g/l of sugar is ...
1 baume
188
beneficio
the Portuguese expression used to describe the adding of grape brandy to fermenting wine
1)The benefício is the total volume of grape juice that is allowed to be made into Port in a given year. Having fixed the total amount, the authorities then apportion the benefício to each individual vineyard. Only those vineyards whose classification allows them to produce Port receive benefício. Port vineyards are graded from 'A' (the highest grade) to 'F' (the lowest) . The higher the grade, the greater the proportion of a vineyard's production likely to be awarded benefício.
2) Benefício can also mean the grape spirit that is used in halting fermentation.
189
the Portuguese expression used to describe the adding of grape brandy to fermenting wine
beneficio
190
bouquet
the set of aromas that characterise a wine and that develop especially during fermentation and ageing
191
the set of aromas that characterise a wine and that develop especially during fermentation and ageing
bouquet
192
crushing
action of smashing the grapes to release their juice
193
action of smashing the grapes to release their juice
crushing
194
destemming
removing the stems from the grapes
195
removing the stems from the grapes
destemming
196
draw off
to drain the juice from the tanks in which the wine is made, leaving the pomace behind
197
to drain the juice from the tanks in which the wine is made, leaving the pomace behind
draw off
198
Maceration
the prolonged contact of the must with the solid grape matter with a view to extracting the compounds that are responsible for giving its colour and aromas
199
the prolonged contact of the must with the solid grape matter with a view to extracting the compounds that are responsible for giving its colour and aromas
maturation
200
must
unfermented grape juice
201
unfermented grape juice
must
202
must, fermenting
grape juice, in which the alcohol it contains is fermenting
203
grape juice, in which the alcohol it contains is fermenting
must, fermenting
204
pomace
the solid matter from the crushed grapes that is impregnated with wine after the wine has been drawn off from the tanks in which it made or the dry matter that remains after the wet pomace has been pressed
205
the solid matter from the crushed grapes that is impregnated with wine after the wine has been drawn off from the tanks in which it made or the dry matter that remains after the wet pomace has been pressed
pomace
206
treading
crushing the grapes by foot
207
crushing the grapes by foot
treading
208
pumping over
the procedure that consists of pumping the fermenting must from the bottom of the tank and pouring it in at the top of the same tank so as to air the must and encourage the extraction of the compounds responsible for giving its colour and to make it more homogeneous
209
the procedure that consists of pumping the fermenting must from the bottom of the tank and pouring it in at the top of the same tank so as to air the must and encourage the extraction of the compounds responsible for giving its colour and to make it more homogeneous
pumping over
210
racking from the lees
the process of transferring wine from one cask to another for purposes of separating it from the deposit is throws (lees) and airing it
211
the process of transferring wine from one cask to another for purposes of separating it from the deposit is throws (lees) and airing it
racking from the lees
212
stone tank
lagar
213
lagar
stone tank
214
bica aberta
white port where the must ferments without coming into contact with any solid matter
215
how is it called when the white port , the must ferments without coming into contact with any solid matter?
bica aberta
216
lagrima
tears
217
tears
lagrima
218
special port boats
barcos rabelos
219
Barcos rabelos
special boats
220
pipes
barrel from 550 l
221
barrel from 550 l
pipes
222
Vats from 100.000 l
Balseiros
223
Balseiros
Barrels from 100.000 l
224
food treading
o Lots of premium ports
o Tread for 4 hours
o First 2 hours are army style
o Second 2 hours are more “fun”
o Nowadays, small producers/ small amount
o Lagares (lagar, around 80cm deep) square tank, used to be from granite
225
o Lots of premium ports
o Tread for 4 hours
o First 2 hours are army style
o Second 2 hours are more “fun”
o Nowadays, small producers/ small amount
o Lagares (lagar, around 80cm deep) square tank, used to be from granite
food treading
226
modern lagares
o Called robotic lagares
o Silicon ‘feet’ attached to a stainless-steel gantry,
o Press the grapes against the lagar floor and subsequently punch down the cap
o Advantage is reduce workforce,
o Initial investment for equipment is high
o Can produce wines of equal quality, compared with foot treading
227
o Called robotic lagares
o Silicon ‘feet’ attached to a stainless-steel gantry,
o Press the grapes against the lagar floor and subsequently punch down the cap
o Advantage is reduce workforce,
o Initial investment for equipment is high
o Can produce wines of equal quality, compared with foot treading
modern lagares
228
pumping over
o Same as non-fortified wines
o Produce Ports with deep colour and high levels of concentration
o Through frequent pumping over, is not as effective at extracting as foot treading or modern lagares
229
o Same as non-fortified wines
o Produce Ports with deep colour and high levels of concentration
o Through frequent pumping over, is not as effective at extracting as foot treading or modern lagares
pumping over
230
stainless-steel pistons
o Uses open stainless-steel vats
o Pistons that punch down the cap to a programmed schedule
o Used in conjunction with pumping over, needed to promote a more-even extraction
o Almost as effective at extracting as lagares
o Seems to produce wines that are very similar in quality to thoase that have been nmade by foot treading in lagares
231
o Uses open stainless-steel vats
o Pistons that punch down the cap to a programmed schedule
o Used in conjunction with pumping over, needed to promote a more-even extraction
o Almost as effective at extracting as lagares
o Seems to produce wines that are very similar in quality to thoase that have been nmade by foot treading in lagares
stainless-steel pistons
232
autovinifiers
o Sealed concrete or stainless-steel tanks solution to cap management, does not require electricity
o Rising pressure CO2 produced from fermentation pushes the juice up through pipes into a holding pipe.
o When pressure of CO2 is reached, automatically release and wine in holding tank, sprays over the cap.
o And it will go over again.
o Cheapest option
o Needs to reliant on CO2, and extraction starts before the fermentation starts.
o Lighter in colour, body and flavour. -> basic tawny and rubys
233
o Sealed concrete or stainless-steel tanks solution to cap management, does not require electricity
o Rising pressure CO2 produced from fermentation pushes the juice up through pipes into a holding pipe.
o When pressure of CO2 is reached, automatically release and wine in holding tank, sprays over the cap.
o And it will go over again.
o Cheapest option
o Needs to reliant on CO2, and extraction starts before the fermentation starts.
o Lighter in colour, body and flavour. -> basic tawny and rubys
autovinifiers
234
art of blending
o The blending of wines is part of the natural traditional of balancing wines
o Blending from different years
o Blending from different aged wines
o Blending from different quintas
o Blending from different plots within an estate
o Blending from different wood storage containers
o Starts in the vineyard
o Depending on altitude / vineyards
o Main goal: create consistency and maintain “house style”
o Grapes are often blends (field blends) so co-fermented, but its up to the winemaker
235
dry white port
APERITIVE : Portonic, almonds, smoked ham
STARTERS : Salads, creamy soups, smoked fish
MAIN COURSE : Oily fish with sauces, poultry with mild sauces
DESSERT : Fruit salad, citrus ice cream
236
APERITIVE : Portonic, almonds, smoked ham
STARTERS : Salads, creamy soups, smoked fish
MAIN COURSE : Oily fish with sauces, poultry with mild sauces
DESSERT : Fruit salad, citrus ice cream
dry white port
237
10-year old tawny
STARTERS : Pâté, nuts, foie gras, consommés
MAIN COURSE : Meat stuffed with nuts
DESSERT : Egg custard, walnut ice cream
238
STARTERS : Pâté, nuts, foie gras, consommés
MAIN COURSE : Meat stuffed with nuts
DESSERT : Egg custard, walnut ice cream
10 - year old tawny
239
20 - year old tawny
STARTERS : Matured cheeses, foie gras
MAIN COURSE : Meat stuffed with dried fruit, pâté
DESSERT : Puddings, Bolo-Rei, almond tart
240
STARTERS : Matured cheeses, foie gras
MAIN COURSE : Meat stuffed with dried fruit, pâté
DESSERT : Puddings, Bolo-Rei, almond tart
20 - year old tawny
241
LBV
MAIN COURSE : Steak with pepper sauce, roast beef, game dishes
DESSERT : Cheesecake, chocolate cake or chocolate mousse
242
MAIN COURSE : Steak with pepper sauce, roast beef, game dishes
DESSERT : Cheesecake, chocolate cake or chocolate mousse
LBV
243
vintage
MAIN COURSE : Red meat with intense sauces (young Vintage)
DESSERT : Dark chocolate-based desserts and soft, bitter cheese (young Vintage) or Dried fruit and blue cheese (old Vintage)
244
MAIN COURSE : Red meat with intense sauces (young Vintage)
DESSERT : Dark chocolate-based desserts and soft, bitter cheese (young Vintage) or Dried fruit and blue cheese (old Vintage)
Vintage
245
Douro red wine
STARTERS : Cheese puffs, smoked sausages
MAIN COURSE : Red meat, duck breast, intense-flavoured risotto
246
STARTERS : Cheese puffs, smoked sausages
MAIN COURSE : Red meat, duck breast, intense-flavoured risotto
Douro red wine
247
Douro white wine
APERITIVE : Smoked salmon, pickled sardines
STARTERS : Salad, seafood, puff pastries
MAIN COURSE : Fish, sushi, paella, pasta
DESSERT : Soft cheeses
248
APERITIVE : Smoked salmon, pickled sardines
STARTERS : Salad, seafood, puff pastries
MAIN COURSE : Fish, sushi, paella, pasta
DESSERT : Soft cheeses
Douro White wine
249
Crusted Port
These are blended wines that, when they are approved, present an extremely intense colour and are fullbodied. They must be kept in bottle for at least three years before being sold. During this time, Crusted Ports throw a deposit in the bottle (the crust), hence its name.
250
Ruby Port Reserve
Full-bodied, rich and deep ruby red, these wines are frequently the product of a selection of the best Port Wine made each year, blended together to create a young, powerful, fruity and intense wine that is also rounded and versatile.
251
Late bottled vintage
This is a Ruby Port from a single year, chosen for its extremely high quality and bottled after ageing for four to six years in wood. Most of these Ports are ready for drinking when they are purchased, but some will continue to age in bottle (check the label). LBV Port is a deep ruby red, extremely full-bodied and rich in the mouth and it possesses the particular style and personality of a wine from a single harvest.
252
tawny reserve port
Aged in oak, this wine boasts extremely elegant flavours, the perfect combination of the fruitiness of youth and the maturity of age, also apparent in their attractive médium golden brown colour.
253
Tawny 10 years old port
A bit more developed than Tawny Reserve, this is a very similar wine but with the added assurance that it bears the characteristics of a ten years old Port.
254
Tawny 20 years old port
With colours ranging from a reddish to golden Tawny, these exceptional wines are full of fruit and their flavours are more developed and concentrated due to the fact that the wine was aged in small oak casks. The extremely intense aromas and flavours are reminiscent of toasted vanilla and dried fruits, with delicate hints of oak.
255
tawny 30 years old port
Certain Ports are set aside to age longer in wood. The gradual exposure to air concentrates and intensifies the original fruit of these wines, creating more complex characteristics where honey and spices are touched with deep aromas of dry peaches, hazelnuts and vanilla.
256
tawny 40 years old port
This classification is given to the oldest Tawny Ports, wines that are marvellously concentrated and complex. Intense, they all but explode in the mouth, filling your palate with aromatic flavours that will astound your senses.
257
Colheita port
These single vintage Tawnies are aged in cask for a minimum seven years and present a wide range of colours from golden red to tawny, depending on their age. Their bouquet and flavour also develop over time to create different style Tawnies.
258
Training methods
Simple Guyot
No. buds
Type of pruning
Simple Guyot
5-6 buds
short pruning
259
Training methods
Double Guyot
No. buds
Type of pruning
Double Guyot
8-12 buds
mixed pruning
260
Training methods
Unilateral cordon
No. buds
Type of pruning
Unilateral cordon
8 buds
mixed pruning
261
Training methods
Bilateral cordon
No. buds
Type of pruning
Bilateral cordon
12 buds
mixed pruning
262
height of vines
1 meter
263
Scoring method
Location
-50
600
264
Scoring method
Altitude
-900
240
265
Scoring method
Slope of land
1
101
266
Scoring method
bedrock
-400
100
267
Scoring method
rough matter
0
80
268
Scoring method
exposure
-30
100
268
Scoring method
shelter
0
60
269
Scoring method
yield
0
120
270
Scoring method
planting density
0
50
271
Scoring method
vine stock
-150
150
272
Scoring method
training system
0
100
