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PORT Flashcards

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1
Q

Describe the early history of Port (1600-1800s) (6 points)

A

1600s:
- Trade war btwn England and France caused England to trade w/Portugal, starting with big reds, which were eventually fortified with brandy to stabilize for travel
- 2 British Merchants tried a sweet style at the Abbot of Lamego and preferred it, leading to fortification happening mid-ferment and large qtys sent to England

1703: Methuen Treaty led to lower duty in England vs other countries. Production increased, quality fell via poor spirits/elderberry juice colour, and demand declined

1756: The PM Marquês de Pombal demarcated the vineyards and created the “Real Companhia Velha,” which sold all exports, fixed prices, and supplied spirit. Sales and prices rose again.

1800s: Challenging due to Peninsular war, civil war, phylloxera and mildew.

Consolidation began as shippers acquired many estates at low prices.

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2
Q

Describe the later history of Port (1900-Present) (10 points)

A

1933: Instituto do Vinho do Porto (IVP) formed to admin and supervise the industry

1932: Casa do Douro founded to supervise growers in Douro

  • Both the above authorities controlled the aguardente purchase
  • Just after: parcels rated A–I based on Port suitability

1980s: World bank scheme offered low interest loans to plant or replant up to 10ha of A or B graded land, if 5 specific varieties used, leading to 2500ha more planted on patamares

Shippers and University formed a research program

1986: Portugal joined EU

1991: Producers were sourcing own aguardente, improving quality

1990: Casa do Douro bought 40% of Royal Oporto, the largest shipper, in attempt to allow growers to trade, but it failed and CdD went bankrupt

2003: Instituto dos Vinhos do Douro e o Porto (IVDP) formed for Port and Douro producers

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3
Q

What are some recent changes/trends in the landscape of Port? (2000-Present) 4 points.

A

1) Improved patamares
2) Other local varieties being promoted
3) Foot treading/manual labour declining due to depopulation in rural areas
4) New technology and improvements replacing the need for manual labour

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4
Q

Describe the size, location, topography, climate and weather for Port. (5 points)

A

The Douro region which is 250,000ha, of which 32,000ha is planted for Port (of 43,000ha planted).

Climate is warm, continental.

Hot temps up to 40C in summer, mild/rarely freezing in winter.

The Serra do Marão mountain shields the region from the coast and rains

The region follows the path of the River Douro and its tributaries, providing a range of terrain and microclimates.

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5
Q

What are the sub regions in the Douro, what is the difference and weather and what styles are generally grown there?

A

1) Baixo Corgo - coolest, wettest at 900mm/year. Mostly Inexpensive Ruby & Tawny

2) Cima Corgo - warmer/drier at 700mm/year. Most well known producers have sites here - and most age-indicated Tawny’s and Vintage ports are grown here.

3) Douro Superior - hottest/driest at 450mm/yr (drought an issue). Sparsely planted but increasing, flatter for mechanization.

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6
Q

Describe the soils and irrigation for Port.

A

Stony, shallow, free-draining, poor nutrients, which limit vigour

Underlying schist bedrock with vertical splits that allow vines to penetrate deep for water. The schist boundary forms the basis for the demarcation.

Irrigation is only permitted in extreme circumstances

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7
Q

Describe the 3 vineyard layouts used in the Douro, their density and pros/cons.

A

Slope (often >30%) limits layouts to:

1) Socalcos - narrow terraces with walls of dry rock
- Best density @ 6,000v/ha
- suited to steep slopes
- UNESCO protected, can’t be altered
- Walls must be maintained
- Not suited to mechanization

2) Patamares - terraces supported by steep earth ramp/slope
- Low 3,000-3,500v/ha, the slopes take up a lot of space
- Cheaper to implement and maintain vs Socalcos
- Small tractors can run up a diagonal track
- suited to steep slopes
- Erosion and weeds can be problematic

3) VInha ao Alto - vertical planted rows down slopes
- Decent density at 5,000v/ha
- Least expensive to establish and maintain
- Mechanization can only be used if <40% incline
- Water run-off and eroson are problems

Overall, Patamares are preferred.

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8
Q

What is the training/trellising system, canopy mgmt, rootstocks and replanting focus in the Douro?

A

Cordon & Spur pruned or Head & Cane-pruned, with VSP for mechanization and even exposure/ripening

Summer pruning and leaf removal for exposure is important.

Drought tolerant rootstocks are used, Rupestris/Berlandieri hybrids.

Currently there is focus on vine density, vineyard layouts that allow for mechanization and selection of suitable varieties and rootstock.

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9
Q

What are the max. and avg. yields for Port?

A

Max. 55 hL/ha; Avg is lower at 30hL/ha due to water availability, hazards

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10
Q

What are the hazards in the Douro and what are treatments? 5 points.

A
  1. Late Spring Frost (@ high altitude)
  2. Cool, wet weather early summer disupting flowering/fruit set
  3. Downy and Botrytis (esp in Baixo); Fungicides, VSP
  4. Soil erosion - Fertilisers, cover crops
  5. Weeds on Patamares - Herbicides

Overall: organic/sustainable farming

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11
Q

What is the timing and method of harvest for Port?

A

Mostly by hand due to terrain, though Symington estates is developing a new machine harvester in light of the depopulation in the area.

It is spread over several weeks, starting in Superior and ending in Baixo

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12
Q

What are the key permitted varieties in the Douro?

A

100+ permitted, 5 key (esp for replanting):

1) Touriga Franca
2) Tinta Roriz
3) Tinta Barroca
4) Tinta Amarela
5) Tinto Cão
6) Touriga Nacional
7) Sousão

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13
Q

What are the characteristics of Touriga Franca? (5 points)

A
  • Late ripening, and suited to warm, s-facing sites and low altitude
  • Thick skins/tight bunches; disease resistant
  • Vigorous and needs summer pruning
  • Adds colour, tannin, acidity, juicy black/red fruit, floral aromas
  • Most widely grown variety
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14
Q

What are the characteristics of Tinta Roriz? (4 points)

A

Aka. Tempranillo

  • Early ripening, better in cooler sites
  • Can suffer from water stress if too warm
  • Can be high yielding but concentration suffers. Mgmt needed
  • Lends deep colour and body
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15
Q

What are the characteristics of Tinta Barroca? (4 points)

A
  • Early ripening, suited to cooler sites
  • Prone to heat damage or shrivelling when too warm; loses acidity
  • High yielding
  • Lends earthy aromas
  • Colour can fade quicker than Tinta Roriz/Franca
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16
Q

What are the characteristics of Tinta Amarela? (3 points)

A
  • Tight bunches that are prone to fungal disease
  • Adds black fruit, sprice
  • Approachable in youth but can also age
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17
Q

What are the characteristics of Tinto Cão? (6 points)

A
  • Late ripening, heat tolerant
  • Small and thick skinned; disease resistant
  • Low yielding
  • Concentrated
  • High acid
  • Ageable
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18
Q

What are the characteristics of Sousão? (3 points)

A

Thick skinned
Deep colour intensity
High acid
(Increasing in Popularity)

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19
Q

What are the characteristics of Touriga Nacional? (7 points)

A
  • Mid ripening
  • Thick skins
  • Retains acidity
  • Adds deep colour, tannins, concentrated red/black fruit
  • Vegetative vigour that needs to be managed via summer pruning
  • Coulure susceptible
  • Potential for long ageing
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20
Q

What are 2 white varieties used in White Port and what are their characteristics?

A

1) Malvasia Fina aka. Boal
- Neutral
- Med Acidity
- Full Body
- Slight honeyed character

2) Moscatel Galego Branco aka Muscat Blanc
- Aromatic
- Often used for unaged style

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21
Q

What are the 5 extraction methods in Port production and what are their pros/cons?

A
  1. Foot Treading in Lagares:
    long shallow (80cm) square tank allowing large must to juice ratio. Granite was traiditional.
    + Extracts without crushing seeds
    + Still used by a number of premium/super premium producers
    - Requires manual labour
  2. Modern/Robotic Lagares
    Silicon feet attached to a gantry, punch down on cap
    + Reduces need for workforce
    + Just as effective as foot treading
    - Expensive to establish, requires power
  3. Pumping Over
    + Can produce deep colour and concentration if frequent
    - not as effective as Lagares
  4. Stainless Pistons
    Open stainless vats w/ pistons that punch down on a set schedule
    + Can be just as effective as Lagares
    + Can be used alongside pumping over
    - Requires equipment and reliable power
  5. Autovinifiers
    Sealed stainless or concrete tanks that use rising Co2 pressure to push juice through pipes, into a holding tank, where a valve autoreleases and sprays juice overtop.
    + Cheaper as electricity not required
    - Downtime until fermentation occurs
    - For more basic, lighter colour wines
22
Q

Explain the fermentation process for Port.

A

Grapes may or may not be de-stemmed, and are fermented predominantly in stainless (small volume may use granite, concrete or old wood) using ambient yeast, mostly, as completion is not a concern.

Temps are 28-32C for reds which is suited to extraction, but without expediting fermentation; 17-22C for whites.

23
Q

Describe the fortification/pressing process for Port.

A

The ferment is stopped at 5-7% or ~80-120g/L with aguardente, a ~77% grape or grape-derived neutral or aromatic spirit.

Aguardente makes up ~1/4 of the wine so quality is key.

Most styles must be fortified to 19-22%, but Ruby/Tawny/White/Rose min is 18%.

Wines are drained off skins quickly, and leftover skins are pressed, which is added back to the fortified free run for colour/tanning.

24
Q

What is the history of aguardente for Port?

A

1967-1976 - all Spirit was purchased from Casa do Douro

1976 - IVP tendered the contract for all spirits, generally cheap alcohol from S. Portgual, then France

1991 - Producers are able to source own spirit

25
Q

Describe the winemaking process post-fortification and pre-maturation for Port.

A
  • Acidification is common as grapes are picked when flavour/tannin are high but pH is low
  • MLF does not occur as lactic acid bacteria does not survive fortification
  • Clarification occurs with settling
    over the Winter in Douro, then wines are racked off. A rotatry vacuum filter can extract the remainder.
  • Blending of parcels/varieties/vintages/winemaking lots are key for consistency, house style and ultimate style
26
Q

What is the location, vessel type, and protocol during maturation for Port?

A

Traditionally, and presently Vila Nova de Gaia is a better climate for maturation (cool/consistent), but now more producers are maturing in the Douro.

Most are aged in (typically) old oak of varying sizes, ie. Pipes 600L for gentle oxidation; or Balseiros of 100,000L.

Racking is carried out to remove lees and prevent off flavours

Topping is optional.

27
Q

What determines the quality of Port?

A
  • Determined by the base wine quality, and the type of maturation
  • Starts with planning in the vineyard
  • IVDP often analyze and taste before a style label is permitted
28
Q

How is Basic Ruby Port made (4) and describe the style (7)?

A

Winemaking:
- Protective
- Fermentation and maturation in stainless or concrete, in bulk for max. 3 years
- Multiple vintages blended for consistent style
- Often cheap spirit used

Style:
- Medium body
- Medium tannin
- Primary Red & Black fruit aroma
- Acceptable to Good (simple)
- Inexpensive to Mid
- Alcohol may be harsh
- Suited to early drinking

29
Q

How is Basic Tawny Port made and what is the style? (3 points)

A
  • Light extraction is used for a paler colour/older wine appearance (similar to rose extraction). The must might be drained early, concentrating the remaining wine for Ruby.
  • Aged no longer than Ruby; max. 3 years
  • Light/brown colour
30
Q

Describe Reserve Ruby Port. - 3 points

A
  • Higher quality (more concentrated) than basic Ruby with a higher price point.
  • Must be approved by an IVDP panel
  • No ageing requirement.
31
Q

Describe Reserve Tawny Port? - 2 points

A
  • Higher quality than Basic Tawny at a higher price
  • Must be aged in wood for a minimum of 6 years.
32
Q

What is Tawny Port with an Indication of Age, how is it made and what is the style?

A
  • A Tawny with a stated age of 10, 20, 30, 40 or 50 years that demonstrates characteristics of that age, as verified by an IVDP tasting. Often a NV blend.
  • It is aged in old 620-640L barrels that allow controlled O2 exposure. They are racked and topped up often. Filtration often not needed as a result.
  • Soft tannins
  • Integrated alcohol
  • Tertiary and oxidative character: dried fruit, coffee, caramel, walnut (no oak)
33
Q

What is “Very Old Non-Age Indicated Tawny” and what is an example?

A

It is a new super premium category, ie. Taylor’s Scion (150+ yrs), Graham’s Ne Oublie (~1882)

34
Q

What is a Colheita Port and what are the requirements (2) & guidelines (2)?

A

A single Vintage Tawny Port that must:
1) Be aged for a min 7 years in small barrels
2) State the vintage and year of bottling on the label

Guidelines:
1) Can be topped up with other wine/spirit to avoid ullage
2) Can be bottled/released over multiple years

It is not as expensive as Vintage Port generally but there are some premium examples.

35
Q

How is a vintage declared for Vintage Port?

A

It is declared by the producer in “exceptional years,” also factoring market conditions. (Some vintages are universal, while others are mixed.)

Declaration occurs in the 2nd year post-harvest and wine must be approved by an IVDP tasting.

36
Q

How is Vintage Port made, from vineyard to release? (8)

A
  • Fruit is often selected from quality, estate owned plots; Super Premium may also be from Old Vines.
  • Touriga Franca & Nacional often key in blend due to ageing suitability
  • High extraction is sought
  • Batches are stored in large wood vessels, to avoid too much oxidation of character, but a small amount to stabilize colour.
  • Aged for max 3 years before bottling (18-20 mo. typ)
  • Not fined or filtered; heavy sediment
  • They are intended to be bottle aged for an extended period
  • Profitable for the producer as wines are released quickly.
37
Q

Describe the style of Vintage Port. (7 points)

A
  • Deep colour
  • Full bodied
  • High Tannin, integrating with age
  • Alcohol integrates with age
  • Very good to OS
  • Premium or Super Premium
  • Ripe black fruit aromas, sometimes floral, transitioning to tertiary dried fruit and forest floor notes with age
38
Q

What is a Single Quinta Port?

A

A single vintage Port, made from a single estate, that can be made in non-vintage years.

Ex. Taylor’s Quinta de Vargellas

39
Q

What is Crusted Port, what are the requirements and what is the style?

A

A Non-Vintage blended Port that is not fined or filtered, and aged in wood for max. 2 years before bottling.

The bottling date must be on the label. If it has had 3+ years in bottle, it can label as “bottle matured”

The style is similar to a Vintage Port, and it also has potential to age. But the quality is Good to Very Good, and price Mid to Premium.

40
Q

What is a Late Bottle Vintage Port, what are the requirements and what are the styles?

A

A single Vintage Port that must be bottled 4-6 years post-harvest; and stored in large wood or stainless to avoid oxidation.

In comparison to Vintage Port, it is bottled ready-to-drink, and the fruit is lower quality.

Filtered styles are good to very good, mid-priced, a bit more body/intensity/tannin than Ruby’s.

Unfiltered are fuller bodied, and benefit from bottle maturation. Very good quality. Mid Priced. Style similar to Vintage.

If it has had 3+ years in bottle, it can label as “bottle matured.” “Unfiltered” can also be on the label.

41
Q

How is Rosé Port made and what is the style?

A

Invented by Croft in 2000s. Made by black varieties from cooler areas.

Maceration for a few hours, free run drained and clarified (some press might be used).

Fermented at 15-16C for fruity aromas.

Aguardente must be high quality. Bottled and sold shortly after fortification.

Pale pink-orange to deep pink with red berry aromas. Inexpensive to Mid.

42
Q

How are fruity, unoxidized styles of White Port made and describe the style?

A
  • Moscatel Galego Branco (Muscat Blanc) usually used, picked at the same time (if scattered) or before (if own plots) black varieties
  • Crushed, sulphur added, short maceration at cool temps, then pressed
  • Ambient ferment at 17-18C to
  • Fortification with aguardente at 5-7% or 80-120g/L (style dependent)
  • Stored in stainless or large oak vat for short period before bottling

Lemon colour, medium bodied, stone fruit and floral notes. Variety of sweetness level styles made.

43
Q

How are oxidized styles of White Port made and describe the style?

A
  • Malvasia is usually used, (subtle/nutty/honeyed w/age), picked before black varieties
  • Longer skin maceration occurs for phenolics
  • Ferment of 20-22C
  • Aged for several years in small casks
  • Amber or Brown
  • Caramel, citrus peel, dried stone fruit, nuts
44
Q

What labelling terms can be applicable to White Port? (4)

A

“Reserve” if aged in wood for 7+ years

10, 20, 30, 40, 50 year if deemed by IVDP

Colheita if single vintage, min. 7 years ageing

“Very Very Old” aka VVO > 80 years

45
Q

What is the vineyard and business makeup of the Port industry? (4)

A

-20,000 vineyards avg 2.2ha each, most selling to producers/co-ops

  • Co-ops produce ~20% of wine; most sell it to prominent shippers
  • Brokers often used
  • 30-35 producers make a significant volume, with 5 groups producing 80% of sales by volume
46
Q

What are the 5 largest groups for Port and an example brand from each?

A

1) Porto Cruz - Gran Cruz

2) Symington Family Estates - Graham’s, Cockburn’s, Dow’s, Warre’s

3) Sogrape - Ferreira, Sandeman

4) Fladgate Partnership - Taylor’s Fonseca, Croft, Krohn

5) Sogevinus - Burmester, Barrow Cálem, Kopke

47
Q

What are the 7 responsibilities of the IVDP?

A
  1. Govern & represent interests of Douro producers
  2. Control and supervise production and trade
  3. Regulate annual Port production (Beneficio)
  4. Hold register of vineyards/companies involved in production/shipping
  5. Control annual amount that can be released annually (ie. max. 1/3 of shipper’s stocks)
  6. Analyze and taste for specs
  7. Promotion
48
Q

What is the Beneficio system, how does it work and what is the goal?

A
  • Refers to the amount of Port must that can be produced in a year as well as the system that regulates it
  • Vineyard parcels are graded A-I (location/altitude/aspect/soil/varieties); A is highest and anything below F cannot be used for Port. Factors are each scored and a total is given to dictate. Higher can producer more must.
  • Cards are given and can be traded alongside the grapes from the parcel
  • The Beneficio also sets prices for Port grapes, ie. 1.20-1.40EU for beneficio grapes; 0.25-.4 for non.
  • Total amount of must is also determined by all stakeholders
  • The Goal is to stabilize prices
49
Q

What are the outcomes/effects of the Beneficio system? 4 points

A
  • Vineyards are incentivized to trade their worst Beneficio grapes due to high prices fetched
  • Non-beneficio grapes that are superior to beneficio grapes may be substituted into blends
  • Many growers make money solely via Beneficio trading
  • Allowable production is reducing but vineyard area has been allowed to grow. Oversupply means very low prices for non-Beneficio grapes. Some feel they are subsidizing industry with the aritifically high Beneficio grape prices.
50
Q

What are recent sales volumes for Port and what is recent historic and current sales trends?

A

~70 million L in 2020 produced/68 million L sold
- Growth from 1970-2000, declining since.
- Average price is increasing due to premium sales, improved quality and marketing efforts
- Special Categories make 45% of sales value, but 23% of volume

51
Q

What are domestic/export sales by volume for Port, what are major markets and what is the trend?

A

87% of sales by volume are exports; 13% domestic

France is largest market by volume (followed by Portugal)

Sales declining mainly due to less demand for inexpensive Port in France and Holland

52
Q

What are 3 sales trends seen in Port?

A

1) Producers diversifying into unfortified wines in attempt to attract customers towards Port

2) Rose and unaged white fruity styles to attract new customers and as an aperitif or cocktail ingredient. Lower ABV than spirits

3) Premium reds in hospitality, ie. 4.5L bottles being poured tableside (social media)

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