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ASI > Port > Flashcards

Port Flashcards

1
Q

Port is a fortified wine. What style is it always?

A

Port is always sweet

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2
Q

When is Port fortified with neutral grape spirit?

A

DURING fermentation so that the natural sugar remains

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3
Q

in what region is Port made?

A

Douro region, in northeast of portugal

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4
Q

what river runs through the Douro region (and the Port wine growing area)?

A

Douro River

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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
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6
Q

The port region is:

a. very flat
b. sort of hilly
c. steep and mountainous

A

c. steep and mountainous

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7
Q

what is the main soil type found in Port?

A

schist (drains well)

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8
Q

the single most important grape in port is …

A

Touriga Nacional

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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

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10
Q

what are ‘quintas’ in Port?

A

single vineyards

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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

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12
Q

in traditional Port houses, how are the grapes usually crushed?

A

by foot

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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.

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14
Q

Port’s fermentation is fast or short?

A

fast

  • preserves fruitness
  • maximises flavor and colour extraction
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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%)

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16
Q

to what abs is port fortified?

A

19 - 22%

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17
Q

what is the name of the neutral grape spirit used to fortify port?

A

aguardente

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18
Q

what are the 2 overachting styles of port?

A
  1. ruby
  2. tawny

2. tawny

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19
Q

what does a ruby-style port typically indicate?

A

that the port was aged in the bottle / large vessel

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20
Q

what does a tawny style port typically indicate?

A

that the Port was aged in cask (small barrel)

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21
Q

name 4 styles of Ruby Port

A
  1. Ruby
  2. LBV (Late Bottled Vintage)
  3. Vintage
  4. Single Quinta
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22
Q

name 4 styles of Tawny port

A
  1. Tawny
  2. 10-year tawny
  3. 20-year tawny
  4. 30-year tawny
  5. 40-year tawny
  6. colheita
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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

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24
Q

describe a ruby port

A
  • young
  • blend of vintages and vineyards
  • inexpensive
  • fruity
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25
Q

describe an LBV Port

A
  • grapes from top quintas blended together
  • ages 4-6 years in cask before it’s bottled
  • still quite fruity
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26
Q

describe a vintage port

A
  • 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
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27
Q

describe a single Quinta port

A

fruit from the top quintas (or vineyards) in non-declared vintages

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28
Q

describe the general style of tawny port

A
  • nutty
  • oxidized
  • caramel, toffee notes
  • full bodied
  • high alcohol
  • amber in color (not red like ruby)
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29
Q

tawny ports are aged entirely in …

A

cask

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30
Q

what do the age indications mean on a bottle of Tawny Port?

A

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.

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31
Q

between 2005 and 2020, what years were declared vintages in Port?
What might be considered the top three?

A
  • 2007
  • 2008 (not widely declared)
  • 2009 (not widely declared)
  • 2011 !!!
  • 2015
  • 2016 !!!
  • 2017 !!!
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32
Q

History of Port
1933

A

Port wine institute

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33
Q

Port wine institute

A

History of Port
1933

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34
Q

History of Port
1703

A

Methuan Treat (tax free export, 1/3 less than wines from French)

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35
Q

History of Port
1678

A

First Port shipped to england

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36
Q

History of Port
1756

A

10 september 1756, Douro Demarcated Region
Marquis de Pompal, Prime minister

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37
Q

History of Port
1756

A

10 september 1756, Douro Demarcated Region
Marquis de Pompal, Prime minister

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38
Q

History of Port
1678

A

First Port shipped to england

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39
Q

History of Port
1863

A

Phyloxera

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40
Q

History of Port
1863

A

Phyloxera

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41
Q

Parcel system of quality rating

A

History of Port
1947

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42
Q

Marquis de Pompal

A

1756, Demarcated Region, 3rd after Chianti and Tokaij

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43
Q

History of Port
1933

A

Creation of Port Wine Institute

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44
Q

History of Port
1947

A

Parcel system of quality rating

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45
Q

History of Port
1978

A

1st Vintage bottled in Douro

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46
Q

History of Port
1997

A

1994 vintage was best wine according winespectator

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47
Q

1994 vintage was best wine according winespectator

A

History of Port
1997

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48
Q

History of Port
2001

A

Port allowed to stored at vineyards in Douro
UNESCO

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49
Q

History of Port
2003

A

IVDP, Insituto dos Vinhos do Porto e do Douro

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50
Q

History of Port
2014

A

2011 was best wine according winespectator

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51
Q

History of Port
1932

A

Casa do Douro

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52
Q

Casa do Douro

A

History of Port
1932

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53
Q

2011 was best wine according winespectator

A

History of Port
2014

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54
Q

first port shipped to england

A

1678

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55
Q

methuan war

A

1703

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56
Q

douro demarcated region

A

10 september 1756

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57
Q

phyloxera

A

1863

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58
Q

creation port wine institute

A

1933

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59
Q

casa do douro

A

1932

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60
Q

parcel system of quality rating

A

1947

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61
Q

1st vintage bottled in douro

A

1978

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62
Q

best vintage in 1994 according wine spectator

A

1997

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63
Q

best vintage in 2011 according to wine spectator

A

2014

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64
Q

unesco

A

2001

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65
Q

IVDP

A

2003

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66
Q

port allowed to stored at vineyards

A

2001

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67
Q

fermentation of port

A

80-120 g/s
5-7% abv –> 77% abv grape spirit

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68
Q

buy aguardente at house of douro

A

1967-1976

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69
Q

1967-1976

A

buy aguardiente at house of Douro

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70
Q

basic abv port

A

18%

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71
Q

premium abv port

A

19-22%

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72
Q

abv of added spirit

A

77%

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73
Q

lei do terco

A

law of thirds.
only allowed to sell 1/3 of the stock

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74
Q

sugar contents
extra dry

A

<40 g/s

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75
Q

sugar contents
dry

A

40-65g/s

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76
Q

sugar contents
sweet

A

65-85g/s

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77
Q

sugar contents
medium sweet

A

85-130 g/s

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78
Q

sugar contents
extra sweet/ lagrima

A

> 130/gs

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79
Q

sugar contents
>130g/s

A

extra sweet/ lagrima

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80
Q

sugar contents
85-130g/s

A

medium sweet

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81
Q

sugar contents
65-85 g/s

A

sweet

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82
Q

sugar contents
40-65g/s

A

dry

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83
Q

sugar contents
<40 g/s

A

extra dry

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84
Q

serving port temperature
white

A

6-10’c

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85
Q

serving port temperature
ruby

A

12-16’C

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86
Q

serving port temperature
tawny

A

10-14’C

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87
Q

serving port temperature
Rose

A

4’C

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88
Q

serving port temperature
6-10’c

A

white port

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89
Q

serving port temperature
10-14’c

A

tawny port

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90
Q

serving port temperature
12-16’C

A

ruby port

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91
Q

serving port temperature
4’C

A

rose port

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92
Q

serve within …. days
basic ruby

A

8-10 days

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93
Q

serve within …. days
basic tawny

A

3-4 weeks

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94
Q

serve within …. days
reserve ruby

A

8-10 days

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95
Q

serve within …. days
LBV

A

4-5 days

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96
Q

serve within …. days
vintage

A

1-2 days

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97
Q

serve within …. days
crusted

A

4-5 days

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98
Q

serve within …. days
reserve tawny

A

3-4 weeks

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99
Q

serve within …. days
age indicated tawny

A

1-4 months. depends on age

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100
Q

serve within …. days
colheita

A

1-4 months, depends on age

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101
Q

maturation of port
ruby

A

no/ large oak for small amount of days

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102
Q

maturation of port
reserve ruby

A

5 years oak

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103
Q

maturation of port
LBV

A

4-6 years oak

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104
Q

maturation of port
vintage

A

18-20mnd (2-3 y), age in bottle

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105
Q

maturation of port
crusted

A

2 years, and often 3 years in bottle (bottle matured)

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106
Q

tawny

A

2 years oak

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107
Q

tawny reserve

A

6-7 years oak

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108
Q

colheita

A

minimum 7 years oak

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109
Q

tawny age

A

average of 10/20/30/40

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110
Q

methods of port fortification

A

foot treading
modern lagares
pumping over
stainless steel pistons
autovinifiers

111
Q

Port lodges of Vila nova di Gaia are situated on the …. bank of the Douro

A

south bank

112
Q

fermentation

A

Process whereby the natural grape sugars are converted into alcohol

113
Q

Douro schist soil is …. in organic mater

A

is low in organic matter

114
Q

Douro is having unique terroir due to

A

schist soils
indigenous grape varieties

115
Q

Lodges

A

wine cellars/ ware houses

116
Q

Baixo Corgo

A

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
Q

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

A

Baixo Corgo

118
Q

Cima Corgo

A

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
Q

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

A

Cima Corgo

120
Q

Douro Superior

A

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
Q

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

A

Douro Superior

122
Q

Patamares

A
  • 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
Q
  • 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
A

patamares

124
Q

Socalcos

A
  • narrow, supported by stone wall
  • traditional
  • narrow terraces, supported by dry rock walls
  • plant density of 6000 vines per hec
125
Q
  • narrow, supported by stone wall
  • traditional
  • narrow terraces, supported by dry rock walls
  • plant density of 6000 vines per hec
A

Socalcos

126
Q

Vinho ao Alto

A
  • 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
Q
  • vines planted vertical rows up to the slopes
  • least expensive
  • allows high density
  • supporter by earthen banks that follow the contours of the slopes
A

Vinho ao alto

128
Q

vines are trained

A

cordon trained and spur pruned
head trained and cane pruned
(VSP trellised to promote sun exposure and ripening)

129
Q

maximum yield is

A

55hl/ha
due limited water availability
sometimes even 30hl/ha

130
Q

mountain ranges

A

N-S
Alvão
Marão
Montemuro

131
Q

From N-S
Alvão
Marão
Montemuro

A

Are mountain ranges

132
Q

300 grapes in Portugal, how many are indigenous in Porto

A

120 varieties

133
Q

Amount of Stone barriers

A

335

134
Q

how many
total ha
total ha of vines

A

total ha 250 000 ha
total ha of vines 45 000 ha

135
Q

average rainfall Baixo Corgo

A

1200 mm

136
Q

average rainfall Douro Superior

A

380 mm

137
Q

benefits of schist soil

A
  • 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
Q

schist soils
the older…
the younger…

A

the older the vines are doing better compared with the younger ones

139
Q

irrigation

A

only authorised by the IVDP

140
Q

third way is durriel

A

gives producers opportunity to use different grapes

141
Q

Main markets
2024

A
  1. Portugal
  2. France
  3. USA
  4. Netherlands
  5. Belgium
  6. UK
  7. Germany
  8. Denmark
  9. Canada
  10. Spain
142
Q

Main markets
2023

A
  1. portugal
  2. france
  3. UK
  4. Netherlands
  5. USA
  6. Belgium
  7. Germany
  8. Denmark
  9. Canada
  10. Spain
143
Q

Mission of the IVDP

A

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
Q

Owners of Port
Porto Cruz

A

Gran Cruz

145
Q

Owners of Port
Symington Family

A

Cockburn
Dow
Grahams
Warre

146
Q

Owners of Port
Sogrape

A

Sandemen
Offley
Ferreira

147
Q

Owners of Port
The Fladgate partnership

A

Taylor
Fonseca
Croft
Krohn

148
Q

Owners of Port
Sagevinus

A

Burmester
Barros
Calem
Kopke

149
Q

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

A

basic ruby

150
Q

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

A

reserve ruby

151
Q

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

A

LBV

152
Q

declared year
2 times a check
exceptional quality
rich fruit,
18-20mnd vessel

A

vintage

153
Q

non vintage
oak for 2 year
not filtered
intense body
red fruit and dark fruit

A

crusted

154
Q

lightness
browniss
light extraction
caramel hint
can be aged on small barrel

A

basic tawny

155
Q

aged in barrel for min 6 years
caramel, dried fruit, nuts

A

reserve tawny

156
Q

1 vintage
small barrels
minimum of 7 years maturation
can be topped up by either spritis/ wines/
can 20 years old

A

colheita

157
Q

Touriga nacional

A

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
Q

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

A

Touriga Nacional

159
Q

Touriga Franca

A

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
Q

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

A

Touriga Franca

161
Q

Tinta Barroca

A

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
Q

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

A

Tinta barroca

163
Q

tinta cao

A

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
Q

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

A

Tinta cao

165
Q

Tinta roriz

A

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
Q

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

A

Tinta Roriz

167
Q

Sousao

A

really colourful grape, gives colour

168
Q

really colourful grape, gives colour

A

sousao

169
Q

new grapes since climate change

A

sousao, alicante bouchet

170
Q

sousao, alicante bouchet

A

grapes added since climate change

171
Q

Souzão

A

thick skinned
more popular
deep intensity of colour
ability to retain high levels of acidity

172
Q

thick skinned
more popular
deep intensity of colour
ability to retain high levels of acidity

A

souzão

173
Q

tinta amarela

A

trincadeira
prone to fungal disease
tight bunches of grapes
full bodied wines
concentrated black fruits, spicy notes
capable of ageing

174
Q

trincadeira
prone to fungal disease
tight bunches of grapes
full bodied wines
concentrated black fruits, spicy notes
capable of ageing

A

tinta amarela

175
Q

malvasia fina

A

boal in Madeira
neutral wines
medium acidity
full body
slightly honey characteristic
oxidised style

176
Q

boal in Madeira
neutral wines
medium acidity
full body
slightly honey characteristic
oxidised style

A

malvasia fina

177
Q

codego do larinho

A

floral

178
Q

floral grape

A

codego do larinho

179
Q

rabigato

A

catstail

180
Q

catstail grape

A

rabigato

181
Q

gouveio

A

godello
aromatic

182
Q

godello
aromatic

A

gouveio

183
Q

muscatel galego branco

A

muscat blanc a petit grains
aromatic grape
often for unaged style

184
Q

muscat blanc a petit grains
aromatic grape
often for unaged style

A

muscatel galego branco

185
Q

Baume

A

The density scale used to determine the degree of sweetness of musts and sweet wines

186
Q

1 baume is … g/l of sugar

A

5,99 g/l

187
Q

5,99 g/l of sugar is …

A

1 baume

188
Q

beneficio

A

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
Q

the Portuguese expression used to describe the adding of grape brandy to fermenting wine

A

beneficio

190
Q

bouquet

A

the set of aromas that characterise a wine and that develop especially during fermentation and ageing

191
Q

the set of aromas that characterise a wine and that develop especially during fermentation and ageing

A

bouquet

192
Q

crushing

A

action of smashing the grapes to release their juice

193
Q

action of smashing the grapes to release their juice

A

crushing

194
Q

destemming

A

removing the stems from the grapes

195
Q

removing the stems from the grapes

A

destemming

196
Q

draw off

A

to drain the juice from the tanks in which the wine is made, leaving the pomace behind

197
Q

to drain the juice from the tanks in which the wine is made, leaving the pomace behind

A

draw off

198
Q

Maceration

A

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
Q

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

A

maturation

200
Q

must

A

unfermented grape juice

201
Q

unfermented grape juice

A

must

202
Q

must, fermenting

A

grape juice, in which the alcohol it contains is fermenting

203
Q

grape juice, in which the alcohol it contains is fermenting

A

must, fermenting

204
Q

pomace

A

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
Q

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

A

pomace

206
Q

treading

A

crushing the grapes by foot

207
Q

crushing the grapes by foot

A

treading

208
Q

pumping over

A

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
Q

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

A

pumping over

210
Q

racking from the lees

A

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
Q

the process of transferring wine from one cask to another for purposes of separating it from the deposit is throws (lees) and airing it

A

racking from the lees

212
Q

stone tank

A

lagar

213
Q

lagar

A

stone tank

214
Q

bica aberta

A

white port where the must ferments without coming into contact with any solid matter

215
Q

how is it called when the white port , the must ferments without coming into contact with any solid matter?

A

bica aberta

216
Q

lagrima

A

tears

217
Q

tears

A

lagrima

218
Q

special port boats

A

barcos rabelos

219
Q

Barcos rabelos

A

special boats

220
Q

pipes

A

barrel from 550 l

221
Q

barrel from 550 l

A

pipes

222
Q

Vats from 100.000 l

A

Balseiros

223
Q

Balseiros

A

Barrels from 100.000 l

224
Q

food treading

A

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
Q

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

A

food treading

226
Q

modern lagares

A

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
Q

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

A

modern lagares

228
Q

pumping over

A

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
Q

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

A

pumping over

230
Q

stainless-steel pistons

A

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
Q

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

A

stainless-steel pistons

232
Q

autovinifiers

A

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
Q

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

A

autovinifiers

234
Q

art of blending

A

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
Q

dry white port

A

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
Q

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

A

dry white port

237
Q

10-year old tawny

A

STARTERS : Pâté, nuts, foie gras, consommés
MAIN COURSE : Meat stuffed with nuts
DESSERT : Egg custard, walnut ice cream

238
Q

STARTERS : Pâté, nuts, foie gras, consommés
MAIN COURSE : Meat stuffed with nuts
DESSERT : Egg custard, walnut ice cream

A

10 - year old tawny

239
Q

20 - year old tawny

A

STARTERS : Matured cheeses, foie gras
MAIN COURSE : Meat stuffed with dried fruit, pâté
DESSERT : Puddings, Bolo-Rei, almond tart

240
Q

STARTERS : Matured cheeses, foie gras
MAIN COURSE : Meat stuffed with dried fruit, pâté
DESSERT : Puddings, Bolo-Rei, almond tart

A

20 - year old tawny

241
Q

LBV

A

MAIN COURSE : Steak with pepper sauce, roast beef, game dishes
DESSERT : Cheesecake, chocolate cake or chocolate mousse

242
Q

MAIN COURSE : Steak with pepper sauce, roast beef, game dishes
DESSERT : Cheesecake, chocolate cake or chocolate mousse

A

LBV

243
Q

vintage

A

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
Q

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)

A

Vintage

245
Q

Douro red wine

A

STARTERS : Cheese puffs, smoked sausages
MAIN COURSE : Red meat, duck breast, intense-flavoured risotto

246
Q

STARTERS : Cheese puffs, smoked sausages
MAIN COURSE : Red meat, duck breast, intense-flavoured risotto

A

Douro red wine

247
Q

Douro white wine

A

APERITIVE : Smoked salmon, pickled sardines
STARTERS : Salad, seafood, puff pastries
MAIN COURSE : Fish, sushi, paella, pasta
DESSERT : Soft cheeses

248
Q

APERITIVE : Smoked salmon, pickled sardines
STARTERS : Salad, seafood, puff pastries
MAIN COURSE : Fish, sushi, paella, pasta
DESSERT : Soft cheeses

A

Douro White wine

249
Q

Crusted Port

A

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
Q

Ruby Port Reserve

A

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
Q

Late bottled vintage

A

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
Q

tawny reserve port

A

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
Q

Tawny 10 years old port

A

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
Q

Tawny 20 years old port

A

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
Q

tawny 30 years old port

A

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
Q

tawny 40 years old port

A

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
Q

Colheita port

A

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
Q

Training methods
Simple Guyot
No. buds
Type of pruning

A

Simple Guyot
5-6 buds
short pruning

259
Q

Training methods
Double Guyot
No. buds
Type of pruning

A

Double Guyot
8-12 buds
mixed pruning

260
Q

Training methods
Unilateral cordon
No. buds
Type of pruning

A

Unilateral cordon
8 buds
mixed pruning

261
Q

Training methods
Bilateral cordon
No. buds
Type of pruning

A

Bilateral cordon
12 buds
mixed pruning

262
Q

height of vines

A

1 meter

263
Q

Scoring method
Location

A

-50
600

264
Q

Scoring method
Altitude

A

-900
240

265
Q

Scoring method
Slope of land

A

1
101

266
Q

Scoring method
bedrock

A

-400
100

267
Q

Scoring method
rough matter

A

0
80

268
Q

Scoring method
exposure

A

-30
100

268
Q

Scoring method
shelter

A

0
60

269
Q

Scoring method
yield

A

0
120

270
Q

Scoring method
planting density

A

0
50

271
Q

Scoring method
vine stock

A

-150
150

272
Q

Scoring method
training system

A

0
100

ASI (35 decks)

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