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Port Flashcards

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1
Q

Methuen Treaty 1703

A

Ensured that Portuguese wines received lower rates of duty in England than any other country

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2
Q

Port vineyards demarcated when?

A

1756

Retaliation against poor quality imitators

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3
Q

Real Companhia Velha

A

Companhia Geral da Agricultura das Vinhas do Alto Duoro
Created by Marques de Pombal, prime minister of Portugal
All Ports for export had to be bought from this company
Price fixing
Exclusive supplier of spirit for fortification

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4
Q

Problems for Port in early 19th century

A

Peninsular Wars
Portuguese Civil War
Mildew
Phylloxera

Small growers sold up - shippers took advantage of low prices and bought quintas

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5
Q

Early 1980s World Bank Scheme

A

Offered low interest loans to Douro growers to plant/replant up to 10ha of vines on either A or B grade, with only five prescribed varieties

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6
Q

Portugal joined EU when?

A

1986

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7
Q

From 1991, producers could do what?

A

Source aguardente on the open market = rise in quality of spirit = rise in quality of Port

Result of joining EU

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8
Q

What has depopulation of vineyard areas meant for Port winemaking?

A

Alternative solutions to traditional food treading (ie machines now)

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9
Q

DO Porto land under vine

A

32,000ha

43,000ha under vine in Douro

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10
Q

Climate of Douro Valley

A

Warm continental
Temperatures 40C plus in the summer
Freezing common in winter

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11
Q

Why is Douro Valley much warmer and drier than Porto and Villa Nova di Gaia?

A

Distance from Atalantic

Shelter from the Serra do Marao wind

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12
Q

Duoro Valley vineyard area follows the path of which river

A

Douro River

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13
Q

Three sub regions of Douro Vallsy

A

Baixo Corog
Cima Corgo
Douro Superior

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14
Q

West - East Douro sub regions

A

Baixo Corgo - Cima Corgo - Douro Superior

B - C - D

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15
Q

Which Douro sub-region coldest and wettest?

A

Baixo Corgo
Nearest the cold Atlantic coast
900mm rain
Cooler climate = inexpensive tawny and ruby

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16
Q

Climate of Cima Corgo

A

Warmer and drier than Baixo Corgo

700mm rain

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17
Q

Climate of Douro Superior

A

Furthest from coast
Hottest and driest sub region
450mm rain
Drought an issue

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18
Q

What accounts for range of microclimates in Douro Valley?

A

Winding river Duoro and its tributaries
Altitude
Aspect
=> differences in average temperature and sunlight within a single vineyard

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19
Q

Soils of Douro Valley

A

Stony, shallow
Free draining
Poor in nutrients = limits vigour

Underlying bedrock is schist

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20
Q

Significance of schist soil in Douro Valley

A

Ancient tectonic movements = splits into vertical layers, not horiztonal; vine roots can penetrate deep to find water

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21
Q

Gradient of slope in Douro

A

many slopes over 30%

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22
Q

Three vineyard layouts in Douro

A
  1. Socalcos (traditional, narrow terrace)
  2. Patamares (terraces with steep earth ramp)
  3. Vinho ao Alto (vertical rows up slopes)
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23
Q

Socalcos

A

Traditional vineyard layout
Narrow terraces supported by dry rock walls
6,000 vines/hectare
Not suitable for machine (+ labour to maintain)
Not considered for new vyds
Protected by UNESCO; cannot be converted

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24
Q

Patamares

A

Terraces supported by steep earth ramp (not stone wall)
Small tractors up/down slopes - tracks run diagnolly
Cheaper to implement and maintain than Socalcos
Problems: erosion nd weeds
3,000-3,500 vines/hea

Two kinds: large, wide (two rows of vines) vs. narrow (one row)

Wide version is the original, constructed when bulldozers were large and bulky
Narrow ones newer - new technology

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25
Q

Vinho ao Alto

A

Vines up vertical rows
Least expensive to plant and maintain
5,000 v/ha (efficient use of land)
Mechanisation not possible above 40% incline (patamares more likely to be used)

Use is limited (water runoff and erosion a problem)

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26
Q

Rootstocks in Port

A 
Drought tolerant
110R 1103P (both hybrids of V rupestris and V berlandieri)
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27
Q

Training and pruning in Port?

A 
Cordon trained and spur-pruned
or
Head-trained and cane-pruned
VSP trellised
to promote even sun exposure, allow for machines
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28
Q

Considerations when replanting vineyards in Douro Valley

A

Increasing vine density
Mechanisation
Best planting material for given land

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29
Q

Max yield in Port

A

55hl/ha

More likely around 30hl/ha (limited water, hazards, diseases)

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30
Q

Viti hazards in Port

A

Late spring frosts (highest altitude vineyards)
Wet weather disrupts flowering/fruit set
Downy mildew botrytis bunch rot

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31
Q

Herbicide use in Port

A

Used to control weeds on slopes of patamares

compete with vines for water and nutrients

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32
Q

Hand or machine harvest in Port

A

Hand
Topography not suitable for machine
Ageing regional population and depopulation = hard to get pickers

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33
Q

Five prescribed grapes Port

A 
Touriga Franca
Tinta Roriz
Tinta Barroca
Touriga Nacional
Tinta Cao
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34
Q

Why is Port mostly a blend of varieties?

A

Historic field blends
Hedge against vintage variation (diff grapes ripen/don’t ripen depending on weather)
Add different characteristics for balance and complexity

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35
Q

Touriga Franca

A

Late ripen = warmest sites (low altitude, south facing)
Tight bunches & Thick skins = resist fungal
Vigorous (summer pruning to manage this
Adds: colour, tannin, acidity, juicy red/black fruit, flora
By far the most planted variety in Port

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36
Q

Most grown variety in Port

A

Touriga Franca

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37
Q

Tinta Roriz

A 
aka Tempranillo, Aragonez
Early ripen
Cool sites (otherwise water stress)
Add: body and deep colour
High yields = can lack concentration if not managed
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38
Q

Tinta Barroca

A 
Early ripen (coolest sites, high altitude, north-facing in BC and CC)
Earthy flavours
Can lack acidity
Colour fade quickly
High yields
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39
Q

Touriga Nacional

A 
Mid-ripen
Thick skin
Deep colour, high tannin
Retains acid
Black fruit and floral, concentration
Excessive veg vigour
Coulure = lower yield, vine imbalance
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40
Q

Tinta Cao

A 
Low yieling
Small thick skinned
Resist fungal
Tolerates heat
Concentrated, acidity, ageing
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41
Q

Malvasia Fina

A 
aka Boal in Madeira
Neutral wines, medium acid
Full body
Slightly honeyed
White grape
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42
Q

Muscat Blanc a Petit Grains name in Port

A

Moscatel Galego Branco

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43
Q

Typical RS for Port

A

80-120g/L

44
Q

Lagares

A

Shallow square tanks for foot reading

45
Q

Modern/robotic lagares

A

Silicon “feet” do the stomping/punching down

46
Q

Autovinifiers

A

Sealed concrete/steel tank
Cap management without electricity
Rising pressure of CO2 pushse juice through pipes into a holding tank
When pressure reaches a certain level, valve released and wine sprays over cap
Cheap option (no electricity)
Relies on CO2 so no extraction before ferment starts

47
Q

Destem in Port?

A

Sometimes
Unripe stems = bitterness
Fully ripe stems = aid pressing after rferment

48
Q

Fermentation temperatures red Port

A

28-32C

Warm enough to extract, not so warm that fermentation speeds up (reducing extraction time)

49
Q

White Port ferment temp

A

17-22C

50
Q

Why ambient yeast common in Port?

A

Sufficient to start ferment

Completing ferment to dryness not a concern

51
Q

abv for aguardente

A

77% (+/- 0.5%)

52
Q

Port strength after fortification

A

19-22%

53
Q

Port ferment stopped at what abv%

A

5-7%

54
Q

Wine is drained from skins before aguardente added in Port. True/False

A

True
Draining must be as efficient as poss; must continues fermenting during this time, using up sugar that may be desired in final wine
Modern vessels designed to drain quickly

55
Q

Acidification in Port?

A

Common

Acidity can be low and pH high

56
Q

MLF for Port?

A

No. Lactic acid bacteria unable to tolerate the high alcohol in the wine after fortification

57
Q

Ports spend their first winter where?

A

Douro
Left to clarify before racking off gross lees
Wines shipped to V N d Gaia in spring

58
Q

When is Port blended?

A

At any time in process

59
Q

Port is a blend of what kinds of things?

A

Vineyard parcels
Grape vareitites
Vintages

60
Q

Balseiros

A

Large oax vats 100,000L

Store wines and keep fresh

61
Q

Pipes

A

600L barrels

Gentle oxidation

62
Q

New oak in Port?

A

No. New barrels used to make dry/unfortified wine for a couple of vintages before Port

63
Q

Ruby Port style

A 
Medium body
Medium tannin
Red and black fruit
Drink early
Primary fruit

Can be simple fruit flavour, harsh alcohol

64
Q

Basic Tawny Port style

A

Often lighter than Ruby

But aged for much the same amount of time = lighter extraction gives paler colour

65
Q

Reserve Ruby

A

More concentrated and higher quality than basic Ruby

No required ageing

66
Q

Reserve Tawny

A

Aged in wood 6 years min

67
Q

Tawny with age

A

Aged in pipes 620-640L
Controlled exposure to oxygen
Tannins soften over time, alcohol integrates
Primary - > Tertiary
Clarification and stabilisation naturally over time

68
Q

What does age indication mean on a tawny?

A

eg 10yo, 20yo etc

Not the minimum amount of time, but reflective of characteristics of a wine of that age

69
Q

Racking and topping up for age indicated Tawny?

A

Yes, need to do it because of evaporation

Adds cost

70
Q

Colheita

A

Tawny Port from one vintage
Aged in small barrels min 7 years
Label states vintage and year of bottling (not all of it needs bottling at once, depending on demand)

71
Q

Vintage Port: when and how is it declared?

A

Declared vintage
Register intent to release a vintage in second year after harvest = approved by IVDP tasting panel
Some vintages unanimous: 2011, 2016
Others split opinion: 2015

72
Q

Key grapes (2) for vintage Port

A

Touriga Franca
Touriga Nacional

Colour, tannin and flavour concentration for long term ageing

73
Q

Ageing for vintage Port

A

Maximum of three years in large old wood
Most bottled during second spring after harvest
Usually 18-20 months in wood

74
Q

Vintage Port fined and filtered?

A

No. Heavy deposit of sediment on opening and pouring

75
Q

Young Vintage Port style

A

Deep colour
Full body
High tannin
Pronounced ripe black fruit, floral

76
Q

Older Vintage Port style

A

Dried fruit

Alcohol and tannins integrate

77
Q

Why are Vintage Ports highly profitable for the producer?

A

High selling price

Low cost: limited time in wood and early release from winery

78
Q

Examples of Single Quinta Port

A

Taylor’s Quinta de Vargellas

Graham’s Quinta dos Malvedos

79
Q

Crusted Port

A

NV
aged in wood two years, bottled without fining or filtering
= deposit or “crust” forms
After three years can have “Bottle matured” on label
Similar style to Vintage
Good ageing potential

80
Q

LBV

A 
Single year
Bottled 4-6 years after harvest
Not same quality fruit as vintage Port
Longer ageing before bottling
Ready to drink
Aged in old wood or stainless steel (no oxidation)
Filtered often
More intensity, body and tannin than Ruby
81
Q

Unfiltered LBV style

A

More full bodied than filtered

Benefit from bottle maturation

82
Q

Who invented rosé Port? When?

A

Croft

Late 2000s

83
Q

How is rosé Port made?

A

Black grapes from coolest areas (high altitude or Baixo Corgo)
Short maceration, drain free run juice and clarify
Ferment at low temp = retain berry fruit aroma
Neutral as possible aguardente

84
Q

White Port style(s)?

A

Range of styles
Varying degrees of sweetness and oxidation
Fruity unoxidized (Muscatel)
Highly oxidised (Malvasia)

85
Q

Fruity, unoxidised white Port. Made how?

A

Muscatel
Crush, add SO2, macerate a few hours chilled
Drain must, press, juice is fermented off skins at 17-18C (retain fruit)
Store in steel or large old oak
Lemon colour, medium body, stone-fruit and floral

86
Q

Oxidised white Port. Made how?

A

Malvasia
Subtle flavours become honeyed and nutty with age
Longer time on skins, warmer ferment to extract phenolics (support during ageing)
Age for years in small cask (like high-end Tawny)
Amber or brown colour, caramel, citrus peel, dried stone fruit, nuts

87
Q

Allowed labelling terms for white Port?

A

Same as Tawny ie

Reserve (min 7 years)
10, 20, 30, 40 yo (characteristics)
Colheita (single vitnage, 7 years ageing)

88
Q

Land ownership in Douro?

A 
Very fragmented
21,000 landowners
43% own less than 0.5ha
92% own less than 5ha
Most sell to co-op or producer
89
Q

Co-ops produce what % of wine in Douro?

A

20%

Could sell under own brand but often sell to shippers

90
Q

How many producers in Port?

A

30-35 producing significant volumes

91
Q

Five large group companies of producers?

A

Porto Cruz (Gran Cruz)
Symington Family Estates (Cockburns, Dows, Grahams, Warres)
Sogrape (Sandeman, Offley, Ferreira)
The Fladgate Partnership (Taylors, Fonseca, Croft, Krohn)
Sogevinus (Burmester, Barros, Calem, Kopke)

92
Q

What brands does Symington own?

A

Cockburns
Dows
Grahams
Warres

93
Q

What brands does the Fladgate Partnership own

A

Taylors
Fonseca
Croft
Krohn

94
Q

Top five producer groups (Symington, Cruz etc) producer what % of sales volume?

A

80%

95
Q

What does the IVDP regulate?

A

Controls and supervises production and trade of wine in Douro (port and unfortified)
Regulates amount of Port produced in any one year (the beneficio)
Holds the register of vineyards
Register of companies involved in production and shipping
Controls volume of Port released to market in a year (max 1/3 a shippers total stocks)
Analayses and tastes Port wines to ensure they meet specifications
Promotes Douro wines

96
Q

What is the Beneficio?

A

A system that regulates the amount of Port must (grape juice designated for Port) that can be produced in a single year

“Beneficio” means the system AND the amount

97
Q

How are vineyards rated for Port production?

A

Each parcel classified for its capacity to produce quality grapes
Location, altitude, aspect, soil and grape varieties
Parcel receives a numerical value for each factor
Final total used to give parcel a letter (A to I)

98
Q

What letter indicates vineyards of highest quality in Port?

A

A

Highest quality ranking = allowed to produce the most Port

99
Q

Vineyards rated below F can make Port wine. T/F?

A

False

They can make unfortified wine or distilled into spirits

100
Q

How is amount of Port must (ie Beneficio) decided?

A

Different quantity every year
Agreed between growers, producers and IVDP
Considers: market demand, current stocks available in market

Aim: keep grapea dn wine prices stable by balancing supply and demand

101
Q

Why is Beneficio unpopular with producers/growers?

A

Demand overall has declined
Volume of Port allowed to be produced is reduced BUT
land under vine expanded, unfortified wine permitted
oversupply of grapes for unfortified Douro
prices not fixed by Benefico = very low prices

Port producers feel they are subsidising the industry for unfortified Douro wines by paying artificially high prices for Port grapse

102
Q

Estimated Port production and sales in 2019

A

Production: 75 million litres
Sales: 73 million litres

103
Q

Sales trends for Port

A

Three decades of growth end of 20th century
Peak at millennium
Steady decline since

104
Q

% of export sales volume for Port

A

82%

105
Q

Biggest export market for Port?

A

France

Particularly inexpensive Port, drunk as aperitif

diploma rough (18 decks)

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