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WSET Diploma D5: Fortified > Port > Flashcards

Port Flashcards

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1
Q

How did trade wars between England and France in the 17th century lead to the production of Port?

A
  1. England increased trade with Portugal
  2. Dry red wines from Portugal became popular in England
  3. Wines were fortified to stabilize them during journey to England
  4. Sweet wines fortified during fermentation were found to be of higher quality
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2
Q

What did the Methuen Treaty of 1703 do?

A

It lowered excise taxes in England on Portuguese goods below any other country

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3
Q

Who were the first big shippers of Port?

A

Kopke, Warre, Taylor, Croft, Quarles Harris

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4
Q

How did the role of a shipper change?

A

Shippers traditionally took a commission for shipping wine abroad, or bought wine from broker’s to store in “lodges” before shipment.

Most shippers have become large producers of Port, owning vineyards and winemaking facilities.

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5
Q

What role has the city of Vila Nova de Gaia played in the supply chain of Port?

A

It is were many of the lodges for storage have been built, right across the river from Porto

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6
Q

From which river does Porto get its name?

A

The river Douro de Porto

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7
Q

What was the result of Port’s popularity in the 17th and 18th centuries?

A

Large amounts of poor quality Port began being produced, and demand slumped as a result

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8
Q

What was done to combat lowering demand in Port due to poor quality?

A
  • Vineyards were officially demarcated in 1756
  • Production regulations were put in place
  • Creation of the Companhia Geral da Agricultura das Vinhas do Alto Douro (AKA Real Companhia Velha)
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9
Q

Who was responsible for the creation of the Companhia Geral da Agricultura das Vinhas do Alto Douro?

A

The Prime Minister at the time, Marquês de Pombal

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10
Q

What was the role of the Companhia Geral da Agricultura das Vinhas do Alto Douro?

A
  • Any Port intended for export needed to be purchased from them
  • Price fixing
  • Exclusive right to supply fortifying spirit
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11
Q

Why did the Port industry consolidate in the 19th century?

A
  • Economic hardships (Peninsular wars, Portuguese civil war, Phylloxera) forced many smaller growers and producers to sell their land/facilities
  • Large shipping companies began establishing their own quintas
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12
Q

What was established in the 1930’s in effort to reorganize the Port industry?

A

The Casa do Douro was established in 1932

The Instituto do Vinho do Porto (IVP) was established in 1933

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13
Q

What is the role of the IVP?

A

Administration and supervision of the Port industry

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14
Q

What is the role of the Casa do Douro?

A

Supervision of growers within the Port demarcated territory

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15
Q

What was one key aspect of Port production that the Casa do Douro and IVP initially had control over?

A

They controlled the purchase of Aguardente

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16
Q

What is the name of the vineyard classification system in the Douro?

A

The Beneficio system, created in the 1930’s and remaining in place today.

Rates vineyards from A-I based on suitability for producing Port

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17
Q

How did the World Bank affect the quality of Port in the early 1980’s?

A

It offered low interest loans to growers willing to plant/replant up to 10 ha of vineyards.

Land needed to be graded A or B and growers could only plant with 5 varieties

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18
Q

Who funded a vineyard research program with the Universidade do Porto?

A

A group of major shippers including Ramos Pinto, Ferreira, and Cockburn’s.

2,500 ha planted on patamares with prescribed varities

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19
Q

When did Portugal enter the EU? How did this affect Port production?

A

1986

Producers of Port could buy aguardente on the open market, leading to higher quality aguardente and Port

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20
Q

What controversial move did the Casa do Douro make in 1990?

A

It bought a 40% share of one of the largest shippers, Royal Oporto, in order for growers to trade their own products. Unsuccessful, the Casa do Douro was bankrupt within a few years.

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21
Q

What interprofessional body was created to supervise Port and Douro wine producers?

A

Instituto dos Vinhos do Porto e do Douro (IVDP).

It’s creation reflected the growing importance of dry, unfortified wines from the Douro

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22
Q

What have been some continuing developments in Port within the 21st century?

A
  • Improved version of patamares
  • Introduction of other grape varieties
  • Long term population decline has lead to more mechanization (foot treading)
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23
Q

Where is the Douro Valley located in Portugal?

A

In the Northeast corner

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24
Q

How large (in ha) is the Douro DOC? How much of that land is under vine?

A

250,000ha within DOC

41,000 ha of vines are planted, 33,000 are registered for Port production (DO Porto)

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25
Q

What kind of climate exists in the Douro Valley?

A

Hot continental

40°C (104°F) in summer, freezing in the winter

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26
Q

What mountains help shelter the Douro Valley from the Atlantic?

A

The Serra do Marão and Montemuro

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27
Q

How far from the Atlantic Ocean is the Douro Valley located?

A

70km on the western end

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28
Q

The Douro Valley is broken into which three subregions (West to East)?

A
  • Baixo Corgo
  • Cima Corgo
  • Douro Superior
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29
Q

What is the climate like in Baixo Corgo?

A

Cooler and wetter (900mm rain annually)

  • Mostly grown for production of inexpensive ruby and tawny port
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30
Q

What is the climate like in Cima Corgo?

A

Warmer and drier than Baixo Corgo (700mm rain annually)

  • Most well known producers have vineyards here
  • Grapes used to make age indicated tawny and vintage ports
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31
Q

What is the climate like in Douro Superior?

A

Hottest and driest (450mm rain annually)

  • Drought is a common issue
  • Low density plantings
  • Plantings are increasing in flatter areas that allow for mechanization
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32
Q

What can create variation in topography, aspect, temperature, and elevation within the Douro Valley?

A

Tributaries spread along the river

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33
Q

Where do Douro vineyards range in altitude?

A

150-900m above sea level

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34
Q

What tributary of the Douro joins it within the Baixo Corgo subregion?

A

Rio Corgo (north)

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35
Q

What tributaries of the Douro join it within the Cima Corgo subregion?

A
  • Rio Távora (South)
  • Rio Pinhão (North)
  • Rio Tua (North)
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36
Q

What tributaries of the Douro join it within the Douro Superior subregion?

A
  • Rio Teja (South)
  • Rio Sabor (North
  • Rio Côa (South)
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37
Q

What are the main cities within Baixo Corgo?

A
  • Regua
  • Vila Real
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38
Q

What is the main city within Cima Corgo?

A

Pinhão

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39
Q

What kind of soils exist in the Douro Valley?

A

Stony, shallow top soils
- Poor in nutrients
- Free draining
- Limit vine vigour

Schist bedrock
- Layered vertically
- Water percolates easily
- Vines can penetrate deep into bedreock

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40
Q

Is irrigation allowed in the Douro Valley? Who regulates this?

A

Yes, but only in periods of extreme hydric stress caused by drought

The IVDP used to require growers to seek permission before irrigating. In 2019 it was changed so growers don’t need permission, but they do need to notify the IVDP when they choose to irrigate

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41
Q

How do irrigation regulations affect the boundaries of the Port region?

A

The boundaries mostly follow the outlines of Schist bedrock, which allows for more natural water storage.

The neighboring bedrock, granite, has poor permeability and makes it difficult for vines to survive

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42
Q

Why are vineyard layout choices limited along the Douro?

A

The slope gradient is often over 30%, or a slope of 17%.

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43
Q

What are the three kinds of vineyards layout used in the Douro?

A
  • Socalcos
  • Patamares
  • Vinha ao Alto
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44
Q

What is a Socalco?

A

The traditional planting layout in the Douro

  • Long, thin terraces (containing 1-2 rows of vines) supported by a rock wall
  • higher density plantings of up to 6,000 vines/ha
  • Not suitable for mechanization (especially maintenance of rock walls), and not typically used for new plantings
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45
Q

If socalcos are more labor intensive and costly to maintain, why can’t they be converted to another layout?

A

The socalcos of the Douro are protected by UNESCO

On some larger socalcos, it is possible to replant at a low enough density for tractors to enter the terrace

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46
Q

What are patamares?

A
  • Terraces supported by steep earth banks rather than stone walls
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47
Q

What are the pros/cons of planting on patamares over socalcos?

A

Pros
- Easier mechanization than socalcos (small tractors can run on diagonal tracks)
- Easier to establish and maintain than socalcos

Cons
- Lower density (3,000-3,500 vines/ha) because the earth banks take up more space
- Prone to weed growth and erosion

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48
Q

What are the two kinds of patamares?

A
  • Larger, wider (two rows of vines)
  • Narrow (one row of vines)
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49
Q

Pros/cons of larger, wider patamares?

A

Pro
- More efficient use of land (two rows of vines rather than one)

Cons
- Uneven ripening (exterior row will receive more sunlight)

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50
Q

What are the pros/cons of more modern, narrow patamares?

A

Pro
- Often use laser technology to provide precise construction
- Tilted down slightly towards hill (better for water absorption and preventing erosion)
- Sloped along the terrace, which helps draining winter rainfall
- More even ripening than 2-row patamares

Con
- More expensive to build (more modern technology)
- Lower yields/ha due to one row

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51
Q

What is Vinha ao Alto?

A

A vineyard layout where vines are planted vertically up and down the slope, not along the contour

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52
Q

Pros/Cons of Vinha ao Alto?

A

Pro
- Higher planting density (5,000 vines/ha)
- Easier to farm mechanically
- Least expensive option to plant and maintain

Cons
- Limited use (only on slopes of less than 40%
- Water runoff and erosion are significant issues

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53
Q

What kind of vine training systems are allowed in the Douro?

A

Flexible
-Head trained, cane pruned
- Cordon trained, spur pruned

VSP for canopy management
- Easier for mechanization

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54
Q

What kind of rootstocks are commonly used in the Douro?

A

Drought tolerant rootstocks

110R & 113P, both hybrids of V. rupestris and V. berlandieri

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55
Q

What decisions are crucial when replanting vineyards for Port production?

A
  • Increase vine density?
  • Vine layout (mechanization?)
  • Variety and rootstock?
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56
Q

How does the topography of the Douo Valley affect planting decisions?

A

Significant changes in topography over small areas means that varieties planted can vary within small distances (even in the same terrace)

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57
Q

What are maximum allowed yields for Port wine?

A

55 hl/ha

Due to limited water availability as well as disease/hazards, yields in some years can be as low as 30 hL/ha

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58
Q

What kinds of hazards does the Douro Valley face?

A

Largely, few hazards
- Spring frosts at higher elevations

Baixo Corgo (furthest west) sees more
- Wetter, cooler weather in early summers can disrupt flowering/fruit set
- Downy Mildew
- Botrytis

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59
Q

How are Downy Mildew and Botrytis combated?

A
  • Canopy management
  • Spraying fungicide
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60
Q

Why is weed management particularly difficult in the Douro?

A

Mowers won’t necessarily have space on narrow terraces

Herbicides used when mowers can’t fit

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61
Q

Why are cover crops important for Vinha ao Alto layouts?

A
  • Reduce presence of weeds
  • Help prevent erosion
  • Improve soil structure and nutrition
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62
Q

What is a larger trend in vineyard management within the Douro?

A

A movement towards organic farming practices (even with the larger growers)

Some gaining official certification

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63
Q

What large challenge do growers in the Douro currently face at harvest?

A

A lack of labor
- Aging rural population
- Machine harvesting is often not possible due to topography

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64
Q

What is Symington Family Estates and what have they been developing?

A

The largest grower in the Douro Valley

They’ve been developing a machine harvester adapted to steep-slope viticulture since 2015

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65
Q

Why is harvest spread out over weeks in the Douro? Where does it start/end?

A
  • Hand harvesting a majority of the fruit
  • Many small microclimates
  • Range of different varieties (over 100 different varieties permitted for Port production)

Douro Superior harvests first, ending with Baixo Corgo

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66
Q

What are the five main varieties being researched and planted for Port production?

A
  • Touriga Franca
  • Tinta Roriz
  • Tinta Barroca
  • Touriga Nacional
  • Tinto Cão
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67
Q

Despite the focus on the main five varities, why are many small growers continuing to plant with other indigenous varieties?

A
  • Tradition of field blends within the region
  • Producers experimenting with lesser-known varieties that can contribute to the blend (eg. acid, color…)
  • Indigenous varieties may show more potential in the era of climate change
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68
Q

Why are blends of different varieties potentially advantageous to producers of Port?

A
  • Reduced vintage variation
  • Field blends (harvested all at once) can show a distinct character from individual blocks all picked at optimum ripeness before blending
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69
Q

What are Vinha Velha and what are they used for?

A

Old vines
- Sometimes up to 100 years old
- Generally a key part of premium/super-premium wines
- Some shippers release wines exclusively from old vine fruit as rare collector’s items

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70
Q

What are the key characteristics of Touriga Franca? (4 total)

A

Most planted variety in the Douro by far

  • Late ripening, ideal for warmer sites (low altitude, south facing)
  • Thick skin (fungal disease resistant)
  • High vigor generally requires summer pruning
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71
Q

What does Touriga Franca contribute to a blend in Port? (5 total)

A
  • Color
  • Tannin
  • Acid
  • Juicy black and red fruit flavors
  • Floral Aromas
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72
Q

What are 2 other names for Tinta Roriz?

A
  • Tempranillo in Spain
  • Aragonez in other areas of Portugal
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73
Q

What are the key characteristics of Tinta Roriz? (5 total)

A
  • Early ripening
  • Susceptible to water stress
  • Most successful in cooler vineyard sites
  • High yielding, and needs to be restricted for adequate concentration
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74
Q

What does Tinta Roriz contribute to a blend in Port? (2 total)

A
  • Color
  • Body
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75
Q

What are the key characteristics of Tinta Barroca? (4 total)

A
  • Very early ripening
  • Susceptible to heat damage and grape shriveling
  • Better on cooler sites (high altitude/north facing), most commonly in Baixo Corgo and Cima Corgo
  • High yielding, needs more careful management
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76
Q

What does Tinta Barroca contribute to a blend in Port? (3 total)

A
  • More earthy in character
  • Loses color quickly
  • Can lack acid if planted in too hot of a location
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77
Q

What are the key characteristics of Touriga Nacional? (5 total)

A
  • Mid-ripening
  • Thick skins
  • Vigorous, needs careful canopy management in summer
  • Susceptible to coulure, and resulting low yields
  • Highly structured wines, often a large component of long-matured Ports
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78
Q

What does Touriga Nacional contribute to a blend in Port? (4 total)

A
  • High Acid
  • High Tannins
  • Deep color
  • Black fruit and floral character
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79
Q

What are the key characteristics of Tinta Amarela? (4 total)

A

(AKA Trincadeira in Alentejo)
- Tight bunches, prone to fungal disease
- Full bodied
- Black fruit and spices
- Approachable in youth, but have potential to age

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80
Q

What are the key characteristics of Tinto Cão? (7 total)

A
  • Low yielding
  • Late ripening
  • Small bunches, thick skins
  • Resistant to fungal disease
  • Very heat tolerant
  • High acid
  • Capacity for aging well
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81
Q

What are the key characteristics of Sousão? (2 total)

A

Becoming increasingly popular
- High acid
- Deep color

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82
Q

How many key white grapes are there for Port production?

A

Two

  • Malvasia Fina
  • Moscatel Galego Branco
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83
Q

What are the key characteristics of Malvasia Fina? (4 total)

A

AKA Boal in Madeira
- Neutral flavor/aromas
- Medium acidity
- Full body
- Slightly honeyed character

84
Q

What are the key characteristics of Moscatel Galego Branco? (2 total)

A

AKA Muscat Blanc à Petit Grains
- Aromatic
- Used for unaged styles of Port

85
Q

Where does Port range in sweetness?

A

80-120 g/L RS

86
Q

How long does maceration take place in Port production?

A

A maximum of two days

87
Q

What are the main 5 ways that extraction might be managed in Port production?

A
  • Foot treading in lagares
  • Modern lagares
  • Pumpovers
  • Stainless steel pistons
  • Autovinifiers
88
Q

Why is the maceration period of Port so short?

A

In order to retain residual sugar, the fortification will occur around 80-120 g/L. This fortification the remaining yeast and halts fermentation as well as the extraction of color and tannin compounds.

89
Q

How are lagares shaped? Why?

A

Large, shallow (80cm deep) rectangles

This allows for a large surface area for skins to be in contact with juice

90
Q

What are the benefits to foot treading in lagares?

A
  • It is efficient for maximizing extraction
  • It is gentle enough that seed tannins won’t be crushed and released
  • It is the traditional method of extraction in Port production
91
Q

Why is foot treading still common in modern Port production?

A
  • Mechanized foot treading is an expensive investment
  • Many producers, regardless of size, still use foot treading for their premium/super-premium Ports due to reputation for quality
92
Q

Pros/cons of extraction via pumpovers in Port production?

A

Pro:
- Much lower operational cost than foot treading (manual or mechanical)
- Can lead to deep levels of color and concentration

Con:
- Not as effective as foot treading or mechanical lagares

93
Q

Pros/Cons for extraction via mechanized foot treading?

A

Pro:
- More cost efficient than hiring large, temporary work force (especially considering aging population in the Douro)
- Can make wines of equal quality to foot treading

Con:
- High cost of equipment

94
Q

Pros/cons of extraction via stainless steel pistons?

A

Pro:
- Programmable schedule
- Similar in effectiveness to foot/mechanical treading

Con:
- Uneven extraction, but can be remedied by doing pump overs as well

95
Q

How does extraction occur in an autovinifier?

A

After placing the grapes in a sealed concrete or stainless steel tank, the CO2 pressure from fermentation pushes must into a pressurized upper tank. Once the pressure reaches a certain threshold, a valve releases must from the bottom of the upper tank, covering the cap below.

96
Q

Pros/cons of autovinifiers?

A

Pro:
- No need for electricity or additional labor
- One of the cheapest options

Cons:
- Little extraction can occur before fermentation
- Generally reserved for lighter style, inexpensive Ports

97
Q

Why are modern lagares increasingly made out of stainless steel?

A
  • They are much easier to control temperature (slow fermentation, prolong the period of extraction)
  • Easier to clean
  • Smaller producers often still use granite, concrete or wood lagares (stainless steel is expensive)
98
Q

When are grapes for Port production harvested?

A

One of two answers:

  • When the flavors and tannins are ripe
  • Grapes are picked altogether as a field blend
99
Q

Why would a high sugar content in the grapes be desirable for Port production?

A

Higher natural sugar in the grapes means that the fermentation can continue longer before fortification

  • Less spirit needed for Port production
  • Long period of extraction
100
Q

Why is acidification common in Port production?

A

When picking, priority is given to making sure that tannins and sugars are ripe in the grapes, and by that point the grapes are often lower in acidity (higher in pH)

101
Q

Is MLF common in Port production?

A

No, because the lactic acid bacteria cannot survive in the high ABV environment after fortification

102
Q

Is stem inclusion common in Port production? Why/why not? (4 reasons total)

A

Yes
- The Douro is hot, and under-ripeness isn’t a huge issue
- At harvest, due to most of the grapes have had ample time for the stem tannins to mature
- Stem inclusion will slow the fermentation, lengthening the period of extraction
- Stems create drainage channels while pressing, leading to higher juice yields

103
Q

Why is ambient yeast an appropriate option for Port production?

A
  • Ambient yeast will theoretically start slower than commercial yeast, increasing the period of extracting anthocyanins and flavor, but not tannin
  • Ambient yeast will sufficiently start the process, and do not need to ferment to dryness
104
Q

What are average fermentation temperatures for red Port?

A

28–32°C (82–90°F). Warm, with a higher rate of extraction.

105
Q

What are average fermentation temperatures for white Port?

A

17–22°C (63–72°F)

106
Q

How do Port winemakers decide when to fortify?

A

House style will determine the amount of RS desired, which will set the timing of fortification

107
Q

At what ABV will Port producers generally fortify?

A

5-7% ABV

108
Q

At the time of fortification, how much RS will generally remain in Port?

A

80-120 g/L RS

109
Q

How does the fermentation vessel affect fortification?

A
  • Wine is drained from the skins/stems before fortification
  • Draining should be speedy so that fermentation can be halted quickly
  • Modern lagares are designed to drain as quick as possible, but granite lagares can take hours.
110
Q

Are free run and press wine bottled separately?

A

Free wine and press wine are often blended

  • Acidification is common anyways
  • Tannins should be ripe, so the hard press won’t add more bitterness/astringency
111
Q

Is press wine kept separate from free run?

A

Yes. They are fortified and kept separate.

  • Press wine will generally be used to add color and tannin to wines destined for long aging
112
Q

What is Aguardente?

A

The fortifying spirit for Port wine

  • 77% ABV (+/- .5%)
  • Must be made from grapes or grape derived products
113
Q

What are the fortification minimums for Port?

A

19-22% ABV

For basic Tawny, Ruby, Rosé, and White, it can be a minimum of 18% ABV

114
Q

Why is the quality of spirit more important to Port than other fortified wines?

A

The relatively low ABV spirit (77% rather than 96%)

  • Lower ABV will have a more distinct flavor/aroma profile than a neutral spirit
  • Makes up a higher volume of the resulting wine (~ 1L Spirit : 4L Must for a 20% ABV Port)
115
Q

How has the sourcing of Aguardente changed over time?

A

1967-1976
- Casa do Douro sold all Aguardente

1976-1991
- IVP contracted all Aguardente
- Cheap alcohol from Spain/Southern France

1991-Present
- Producers source Aguardente independently
- Ranges from cheap, lower-quality to premium, higher-quality spirit

116
Q

How can Aguardente vary to reflect a house style?

A
  • More neutral spirit will reflect character of the must better
  • Fruity, more aromatic spirit will contribute more of its own character to the wine
117
Q

What role does blending play in Port?

A
  • Creating a consistent house style
  • Adding complexity to a resulting wine
  • Ability to create wines of different styles and levels of quality
118
Q

Where can blending take place in Port production?

A

Any point

  • Grape varieties can be co-fermented
  • Press fractions can be blended or kept separate
  • Wines of differing sweetness can be blended
  • Wines from different vineyards/grapes can be aged seperately or together
  • Wines from different vintages can be blended together
119
Q

How does location play a factor in the maturation of Port?

A
  • All wines spend first winter after fermentation/fortification in the Douro
  • Wines are moved to and matured in lodges (mostly located in Vila Nova de Gaia)
120
Q

What happens to Port between fortification and being moved to a maturation lodge?

A
  • Wine left to clarify and settle for a few months
  • Racked off of lees
  • (Commonly) sent through a rotary drum vacuum filter to extract remaining wine from lees
  • Moved to lodge in Spring
121
Q

Why are most maturation lodges located in Vila Nova de Gaia?

A

Its close proximity to the Atlantic Ocean means a cooler climate and more moderate seasonal temperature shifts

122
Q

Why are some producers building lodges in the Douro?

A

More tourism and congestion in Vila Nova de Gaia (the main houses still mature there)

123
Q

What are some important considerations when building a maturation lodge in the Douro?

A
  • Altitude (cooler temps)
  • Insulation
  • Humidity control
124
Q

What kind of vessels are used to mature Port?

A

Old wooden (oak) vessels, varying in size

125
Q

What is a Balseiro?

A

The largest oak vats (100,000L), used to preserve as much freshness as possible throughout the maturation

126
Q

What are pipes?

A

600L old oak casks, used for providing gentle oxidation throughout the maturation process

127
Q

How is oxidation managed during Port maturation?

A
  • Size of oak vessel
  • Frequency of racking
  • Degree of topping up wine
128
Q

How do producers determine the style of wine that will be made with their fruit?

A
  • Weather conditions
  • Grape
  • Canopy management
  • Harvesting date
  • Method of extraction
  • Extraction period
  • Fermentation vessel
  • Fortifying spirit
  • Blending
  • Maturation vessel
  • Length of maturation
129
Q

What are the decisions involved in making a Basic Ruby Port? (4 total)

A
  1. Protection from oxygen to preserve primary fruit
    - Stainless steel or concrete fermentation vessels
    - Mature in stainless steel, concrete or large format oak (10,000-100,000L)
  2. Cheap fortification spirit
  3. Blending multiple vintages for consistent product
  4. Short Maturation period
    - Maximum of 3 years
130
Q

What are the decisions involved in making a Basic Tawny Port?

A
  1. Quick, gentle extraction
    - Drained early to limit color extraction
    - Remaining must is more concentrated and often added to Basic Ruby Port
  2. Cheap fortifying spirit
  3. Blending multiple vintages for consistent product
  4. Short Maturation period
    - Maximum of 3 years
131
Q

What distinguishes a Reserve Ruby and Tawny from a Basic Ruby or Tawny?

A
  • No minimum aging for Ruby, but a minimum of 6 years for Tawny
  • More concentrated, higher quality, and higher price
  • Must be tasted and approved by IVDP tasting panel
132
Q

What are the general characteristics of age indicated Tawny Port?

A
  • Faded color from extended oxidative aging in old wood vessels (620-640L)
  • Tertiary aromas of dried fruit and walnuts, coffee, and caramel (coming from oxidation, not from oak)
  • Top quality raw material
  • Softer tannins
  • Well integrated alcohol
  • Generally unfiltered (due to natural clarification during long maturation)
133
Q

What are the legal aging requirements of an age indicated Tawny Port?

A
  • 10, 20, 30, 40, or 50 Years can be indicated
  • Usually a blend of multiple vintages
  • Age indication is an approximate average age of blended wine, not a minimum age
  • Must be tasted by IVDP panel
134
Q

Why are Age Indicated Tawny Ports relatively expensive compared to other styles of Port?

A

Production methods of maturation is more expensive

  • Long period of maturation in butts
  • Wine must be regularly maintained by topping up and racking
135
Q

Why are prices of Age Indicated Tawny Ports rising?

A
  • Increasing popularity
  • Decreasing stock
136
Q

What is the trend regarding very old, non-age-indicated Tawny Ports?

A
  • Trend began with Taylor’s Scion (over 150 years old)
  • Other shippers have followed suit (eg. Graham’s Ne Oublie, dating to 1882)
  • Rare collectibles
  • Super-premium prices
137
Q

What is a Colheita?

A

Vintage designate Tawny Port

138
Q

What are the aging requirements for Colheita Port?

A
  • Minimum of 7 years old
  • Label must state vintage of wine and when it was bottled
  • Aged in small (relatively, about 550L) old barrels
  • Can be bottled in separate batches over multiple years
  • Can be topped with other wines and spirits to prevent ullage
139
Q

Who “declares” a vintage in Port?

A

Each producer decides whether or not to declare a vintage

140
Q

What are the requirements for declaring a vintage?

A
  • The producer must register their intention to release a vintage Port in the second year after the harvest
  • The wine must be tasted and approved by an IVDP panel
141
Q

How do market demands play into declaring a vintage for port production?

A

Vintages too quick in succession can compete with each other in the market

Vintages are generally declared 3-4 years per decade

142
Q

What grapes are normally found in a Vintage Port? Why?

A

Touriga Franca and Touriga Nacional

They contribute concentrated flavors, tannins, and color

143
Q

What is Quinta do Noval’s “Nacional” a trendsetter in?

A

Super-Premium Vintage Port

Secret vineyard plots, old ungrafted vines

144
Q

How long can Vintage Port be aged in wood?

A

3 years

Most spend 18-20 months, and are bottled in the second spring after harvest

145
Q

What is the benefit of aging Vintage Port in old oak butts?

A

Color stabilization

Small amounts of oxygen exposure aid tannin and color bonding.

146
Q

Are Vintage Ports fined or filtered?

A

No, and as a result they will have a heavy deposit at the bottom of the bottle.

147
Q

When is the decision made to declare a Vintage Port?

A

During the initial period of bulk maturation. Casks are tasted for quality and then matured in one way or another.

Wines of high quality, but not of Vintage Port can become a Single Quinta, LBV, Crusted Port, or a Tawny

148
Q

What are the general characteristics of Vintage Port?

A
  • Black Fruit, floral -> Dried fruit, forest floor
  • Full bodied
  • High tannin
  • Very Good/Outstanding quality
  • Premium/Super-Premium prices
149
Q

What is a Single Quinta Port?

A

A Port that is from one estate’s vineyard in a single vintage. It’s a back-up for years that don’t produce good enough quality for a Vintage Port

150
Q

What are some examples of a Single Quinta Port?

A
  • Taylor’s Quinta de Vargellas
  • Graham’s Quinta dos Malvedos
151
Q

What is Crusted Port?

A
  • Made from a blend of vintages
  • No fining/filtration (forms a “crust” at the bottom of the bottle)
152
Q

What are the aging requirements for Crusted Port?

A
  • Aged in wood for up to two years
  • Can be released immediately upon bottling
  • If bottle aged for 3+ years before release, the term “Bottle Matured” can be added to label
153
Q

What are the general characteristics to Crusted Port?

A
  • Similar in profile to Vintage Port
  • Can have good aging potential
  • Good to Very Good in Quality
  • Mid-Priced/Premium
154
Q

What is LBV Port?

A

Late Bottled Vintage
- Port from a single vintage
- Aged 4-6 years before bottling (rather than 2-3 for Vintage)
- Poorer in quality than Vintage Port (Good to
Very Good)
- Ready to drink upon release

155
Q

Why are LBV ready to drink upon release?

A
  • Lower quality grapes making wines unsuitable for long-term aging
  • Longer bulk maturation
156
Q

Are LBV Ports filtered?

A

Usually, yes
- No need to decant

Sometimes no
- More intense
- “Unfiltered” can appear on label

157
Q

In terms of production, what separates LBV from Vintage Port?

A
  • Lower quality vineyard sites/Grapes
  • Maturation might be in large format old oak OR stainless steel
  • Longer bulk maturation
  • Usually filtered before bottling
158
Q

What are the aging requirements for LBV Port?

A
  • 4-6 years of bulk maturation before bottling
  • “Bottle Matured” can be put on the label if the wine has 3+ years of bottle age before release
159
Q

When did Rosé Port first appear in the market?

A

In the late noughties (aughts), first invented by Croft

160
Q

What grapes are used for Rosé Port?

A

Black grape varieties from cooler, higher altitude sites or Baixo Corgo

161
Q

How is Rosé Port produced?

A
  • Maceration for a few hours (color ranges from pink-orange to deep pink)
  • Free run is drained and clarified
  • First press fraction is generally clarified and blended with free run
  • Fermentation at 59-61°F (15-16°C)
  • High quality, neutral aguardente for fortification
  • Bottled and released for sale within a year
162
Q

Why is fermentation for Rosé Port lower than Red Port?

A
  • No extraction is needed
  • Producers want to preserve fresher, primary flavors and aromas (red berries)
163
Q

Where are Rosé Ports priced in the market?

A

Inexpensive to mid-priced

Cost factors:
- Lower because of varieties/sites used, shorter maceration, labor efficient production, short maturation
- Higher because of high quality Aguardente used

164
Q

What are the typical characteristics of Aguardente used for Rosé Port?

A

High quality and neutral
- Minimizes sensation of alcohol on palate

Less intense fruit flavors and lower tannin in wine need neutral spirit to match

165
Q

What is White Port?

A
  • Port made from white grapes
  • Style varies between producers (sweetness, reduction, oxidation)
166
Q

What can complicate the harvesting of White Port?

A
  • White grapes often planted within mixed vineyards (picked at the same time as black grapes, but separated)
  • Some white grapes planted in their own blocks/vineyards which makes it simpler
167
Q

What are the aging requirements for White Port?

A

The same as Tawny

  • 7+ years in wood for “Reserve”
  • Age indication of 10, 20, 30, 40 years after IVDP panel tasting
  • Colheita (single estate, single vintage, 7+ years in wood)
168
Q

What are the typical styles of White Port?

A
  • Fruity and Unoxidized
  • Oxidative Style
  • Intermediate
169
Q

How is a White Port made in a fruity and unoxidized style?

A
  • Moscatel grapes play a prominent role
  • Grapes are crushed and SO2 is added on arrival at winery
  • Sometimes maceration for a few hours at chilled temp
  • Drain, press
  • Ferment at 63–64°F (17-18°C) to preserve primary character
  • Storage in stainless steel or very large, old oak for a short period of time
170
Q

What are the general characteristics of a White Port made in a fruity and unoxidized style?

A
  • Lemon in color
  • Medium bodied
  • Floral/stone fruit character
171
Q

How does production of an oxidative style of White Port differ from fruity/unoxidized?

A
  • Malvasia plays a prominent role (honeyed, nutty character with age)
  • Possibly a longer maceration before press
  • Warmer fermentation 68–72°F (20-22°C) to extract more phenolics
  • Aged for several years in small oak butts
172
Q

What are the general characteristics of a White Port made in an oxidative style?

A
  • Amber/brown in color
  • Caramel, Citrus peel, dried fruit, nuts
173
Q

What is an intermediate style of White Port?

A
  • Limited aging in small oak, providing a slight oxidative character
174
Q

What are “Very Old Wines”?

A
  • New as of 2022
  • White and Tawny Port
  • “Very Old Wine”: 50 years of age
  • “Very Very Old Wines” AKA “VVO” AKA “W”: 80 years of age
175
Q

How many growers have land holdings in the Douro?

A

~20,000 growers, with an average land holding of 2.2 ha

176
Q

Who buys/sells grapes in the Douro?

A

Usually small, independent growers will sell to a co-op or to a medium/large producer

177
Q

What percent of wine production is done by co-ops?

A
  • Around 20%
  • They can make and sell their own wines, but because of market consolidation, many just sell to large shippers through a broker
178
Q

How many producers are making a significant volume of Port?

A

30-35, with 5 of them accounting for 80% of sales by volume

179
Q

Who are the 5 main Port producers (and their brands)?

A
  1. Porto Cruz
    (Gran Cruz)
  2. Symington Family Estates
    (Graham’s, Warre’s, Cockburn’s, Dow’s…)
  3. Sogrape
    (Sandeman, Offley’s, Ferreira, non-Port brands/international)
  4. The Fladgate Partnership
    (Taylor’s, Fonseca, Croft, Krohn)
  5. Sogevinus
    (Burmester, Barros, Cálem, Kopke)
180
Q

What is the IVDP? When was it created?

A

The governing body of growers and producers of Port and unfortified wines in the Douro.

It was created in 2003 to replace the IVP

181
Q

What does the IVDP do?

A
  • Holds a register of all vineyards, producers, and shippers in the Douro
  • Dictates the amount of Port that can be produced each year
  • Dictates the amount of Port that can be released into market each year
  • Analyses and tastes wines for quality and adherence to style
  • Promotes Port and unfortified Douro wines
182
Q

What is the maximum amount of Port that a shipper can release into a market each year?

A

1/3 of their total stock

183
Q

What is the maximum allowed annual production volume called?

A

The Beneficio

184
Q

Besides production volume, what does the Beneficio refer to?

A

The system of set yield limits (in must volume) for each vineyard

185
Q

What factors are taken into account when classifying vineyards for Port production?

A
  • Location
  • Aspect
  • Altitude
  • Soil type
  • Grape Varieties
186
Q

How are Douro vineyards classified?

A

Each factor of the vineyard is given a numerical score, and then the total score falls into a band represented by a letter

A-I, with A being the most suitable for Port production

G-I are not allowed to be produced into Port

187
Q

How does a Beneficio rating of “A” affect a vineyard’s potential?

A

It is licensed to produce more Port than other classification of vineyards

188
Q

If a vineyard has a Beneficio rating of G-I, what can it be made into?

A

Unfortified wine or distilled spirits

189
Q

Who decides the beneficio?

A

Each year, the beneficio is agreed upon by growers, producers, and the IVDP

190
Q

How is the beneficio decided?

A
  • Market demand
  • Existing stock
191
Q

What are the benefits of a Beneficio system?

A
  • Higher quality Port
  • Port prices more stable
  • Grape prices for Port production are more stable, helping small growers
192
Q

When was the beneficio system created?

A

1933, and it has not changed since it was created

193
Q

When did the Douro DOC expand to include unfortified wines?

A

1979

194
Q

How are declining Port sales affecting unfortified wines?

A

A slow decrease in Port sales has lead to a higher production of unfortified wines

195
Q

What is a beneficio card?

A

It’s a certificate that represents a set volume of grapes corresponding to the vineyard’s grading scale

196
Q

How are beneficio cards traded?

A

Legally, trades occur when the beneficio card and a permitted volume of grapes of the same score change hands.

Unofficially, while the respective volumes of the beneficio card will be respected, the vineyards that the grapes are sourced from might not correspond to the card’s score.

197
Q

How can the unofficial trading of beneficio cards benefit Port producers?

A

In years where higher grade vineyards yield more than the amount of Port that can legally be produced, a producer can also buy a beneficio card from a lower grade vineyard and bring in its allotted volume from the “excess” of the higher grade vineyard.

  • Higher quality Port
  • Lower quality grapes can make a lighter style or distilled into spirit
198
Q

How can the unofficial trading of beneficio cards benefit Douro growers?

A

Growers can trade the cards of a higher grade vineyard to a producer, and then actually give the grapes from a lower grade.

  • Port producer might not mind if they’re using the card to supplement their own higher quality grapes
  • Growers can then sell their higher quality grapes for a better price on the open market for unfortified wine
199
Q

Who checks the trading of beneficio cards?

A

The IVDP records any transactions, and it’s important that the volumes of grapes traded correspond to the scores of the beneficio cards

200
Q

Why do a number of Port producers have a problem with the beneficio system?

A

They argue they are subsidizing the production of unfortified Douro wines

Lower Port sales -> decrease in Port legally allowed to be produced

Decrease in Port volume -> oversupply of grapes on open market for unfortified wines

Oversupply of grapes on market -> Lower prices of grapes for unfortified wine

Lower prices of grapes for unfortified wine -> Higher prices for grapes intended for Port production

201
Q

What were Port production and sales numbers in 2022?

A

80 million liters produced
70 million liters sold

202
Q

What styles of Port have seen an increase in sales?

A

More premium styles of Port (“Special Categories” including Reserve Ruby, Reserve Tawny, Reserve White, Tawny with an Indication of Age, White with an Indication of Age, Colheita, Vintage, Single Quinta, Crusted and LBV))

Average bottle price has increased will overall sales have decreased

203
Q

What categories does the IVDP use to collect data?

A

Ruby, Tawny, Rosé, White, and “Special Categories” (including Reserve Ruby, Reserve Tawny, Reserve White, Tawny with an Indication of Age, White with an Indication of Age, Colheita, Vintage, Single Quinta, Crusted and LBV)

204
Q

How do sales of “Special Categories” relate to overall Port sales?

A

23% of sales by volume, but 45% of sales by value

205
Q

What percent of Port is sold in export markets?

A

As of 2022, 82% by volume.

  1. France
  2. Portugal
  3. Holland
206
Q

What has been a primary factor in the decrease of Port sales volume over the past 3 decades?

A

More alternatives to drink as aperitifs in countries like France and Holland has led to a decrease in consumption of inexpensive Port

207
Q

What are four strategies that have been used to adapt to declining sales of Port?

A
  1. Diversify portfolio to include unfortified wines. Use these to try and engage new consumers in non-traditional markets for Port (Symington Family Estates, Quinta de Noval, Ramos Pinto, Niepoort)
  2. Focus solely on specialty Ports (Taylor’s, which began investing in still, unfortified wine outside of the Douro in 2023)
  3. Increase marketing of White and Rosé Ports’ potential as aperitifs and mixers/lower ABV substitutes for spirits in cocktails
  4. Create opportunities for premium Red Ports within hospitality sector (large formats/event activations)

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