Port

Question 1

IVDP

Answer 1

Instituto dos Vinhos do Porto e do Douro, founded in

Question 2

Climate of the Douro

Answer 2

Hot maritime, but increasingly continental as you move upstream

Question 3

Douro regions by annual rainfall

Answer 3

1. Baixo Corgo - 900mm per annum, coolest and wettest
2. Cima Corgo - 700mm per annum, well known vineyards
3. Duoro Superior - 450mm per annum, drought a frequent issue, sparsely planted

Question 4

Soil in Douro

Answer 4

• Free-draining and poor in nutrients = low vigour
• Shcist bedrock, vertitically split = deep strong roots
• Irrigation only allowed in extreme circumstances

Question 5

There are over _____ varieties permitted for the production of Port.

Answer 5

Over 100 grapes

Question 6

The five most understood and common varieties used in making Port

Answer 6

1. Touriga Franca
2. Tinta Roriz
3. Tinta Barroca
4. Touriga Nacional
5. Tinto Cao

Question 7

Seven common black varieties used in Port making

Answer 7

1. Touriga Franca - Adds colour, tannin & acidity, red & black fruits; late ripening
2. Tinta Roriz - AKA Tempranillo; adds colour and body; early ripening
3. Tinta Barroca - Adds volume; lacks acidity & colour fades fast; early ripening
4. Touriga Nacional - Adds structure and ageing potential; mid-ripening
5. Tinta Amarela - Addsbody, black fruits and spicy notes and ageing potential
6. Tinto Cao - Adds concentration, high acidity; low yield
7. Sousao - Adds colour and acidity; increasingly popular

Question 8

Two common white varieties used in Port making

Answer 8

1. Malvasia Fina - same as the most dominant type of Boal in Madeira, full bodied, slightly honeyed.
2. Moscatel Galego Branco - aromatic, unaged usually

Question 9

Paramount goals for making base wines for different styles of Port

Answer 9

• Protective red Ports -> rapid extraction of colour and tannins
• Oxidative styles -> rapid extraction of flavours
• Fresh white Ports -> fresh fruits

Question 10

Fortification takes place ____ fermentation for Port

Answer 10

Fortified during fermentation to create a sweet wine of 80-120g/L RS

Question 11

Fermentation temperature for red Ports….

Answer 11

28-32°C - to ensure extraction

Question 12

Fermentation temperature for white Ports…

Answer 12

17-22°C

Question 13

Many Port producers use _____ yeast to start fermentation.

Answer 13

Ambient

Question 14

Five ways extracting colour and tannins from black grape varieties for Port

Answer 14

1. Food treading in lagares - sufficient pressure but not too strong to break the seeds; expensive
2. Modern/robot lagares - silicon “feet” attached to a stainless steel gantry; no difference from man lagares
3. Pumping over - not extractive as lagares
4. Stainless-steel pistons - open stainless-steel vats with pistons punching down; similar even extraction level as the lagares
5. Autovinifiers - Sealed concrete/stainless steel vats with the air pressure created by CO2 released pushing to cap up and down; not good at extracting colour => used for Tawny, White and Ruby Ports

Question 15

Aguardente

Answer 15

• Grape-derived spirit of 77% abv
• Low strength = “spirity” character in less integration shi

Question 16

Aguardente is added when the must reaches ____ % abv.

Answer 16

5-7% abv

Question 17

All Ports spend their _____ in Duoro to allow clarification by _______ for later racking.

Answer 17

First winter in Douro to allow clarification by settling gross lees, which will then be racked off.

Question 18

Ports do not undergo malolactic conversion because…

Answer 18

The lactic acid bacteria can’t survive the high concentration of alcohol post fortification

Question 19

After racking off gross lees, Ports will be aged in ____ in __________.

Answer 19

Lodges in Vila Nova de Gaia

Question 20

Balseiros

Answer 20

Vats for maturing Ports that can hold 100k litres

Question 21

Pipes

Answer 21

More common maturation barrels for Ports that can hold 600L barrels

Question 22

Ten styles fo red Ports

Answer 22

1. Basic Ruby - med bodied, med tannin, black & red fruits, “spirity”
2. Basic Tawny - light and browning of colour, little oxidative character
3. Reserve Ruby - next level up; must go thru IVDP’s tasting panel
4. Reserve Tawny - in wood for min 6mo
5. Tawny Port with age indication - Aged in old oak pipes; Age a minimum rather than avg; oxidative characters; IVDP must approve
6. Colheita - Tawny from one vintage; aged in small barrels for seven years
7. Vintage - Must be declared by house; tasted and approved by IVDP
8. Single Quita - Port from one vintage but not a “declared” vintage
9. Late Bottled Vintage - From a single year; bottled 4-6yrs after harvest; stored in old oak barrels and/or stainless stell vats to avoid oxidation; more intse, fuller body and tannin than Rubies
10. Crusted - NV port aged in wood up to 2yr then bottled without filtration; bottling date must appeaon the label

Question 23

Rose ports were invented in…

Answer 23

Late 2000s

Question 24

Rose Ports are fermented at ______ °C to preserve fresh fruits.

Answer 24

15-16 °C

Question 25

Rose Ports is usually made using the _____ method using high altitude fruits from __________.

Answer 25

Short maceration method from Baixo Corgo

Question 26

Land ownership in the Douro is v fragmented with _____ landowners, over 90% of them owning less than ____ ha.

Answer 26

21k landowners, 43% owing less than 0.5ha, 92% owning less than 5ha

Question 27

Beneficio

Answer 27

The system that regulates the supply of Port must. An over complicated and outdated system.