Port Flashcards
—— is a sweet, fortified wine hailing from the Douro region of Portugal.
Port
This wine originates from trade
wars between England and France in the 17th century, causing England to increase trade
with Portugal.
Port
Traditionally, shippers were agents that took a commission for shipping Port abroad or acquired Port from brokers in the Douro and then stored them in ‘’——” (wine cellars/warehouses) in Vila Nova de Gaia (located on opposite
side of the mouth of the River Douro to Porto), prior to onward shipment overseas.
lodges
The Douro region is located in the —– of Portugal.
north east
What is the climate of Douro?
warm continental climate
The vineyard area follows the path of the River Douro and is divided into three subregions, what are those?
Baixo Corgo, Cima Corgo and Douro Superior.
The most westerly of the regions, the
—— , is the coolest and wettest (900mm rainfall per annum), being nearest the cold Atlantic coast. With its cooler climate, it tends to produce fruit for many of the inexpensive Ruby and Tawny Ports.
Baixo Corgo
The ——- is warmer and drier (around 700mm rainfall per annum), and most of the well-known producers have vineyards in this region, which are used to produce Age-Indicated Tawny Port and Vintage Ports.
Cima Corgo
——–, which is furthest from the coast, is the hottest and driest sub region (450mm rainfall per annum) and drought is a frequent issue. The Douro Superior is still relatively sparsely planted, but as it contains some flatter land which allows mechanisation, plantings are increasing.
Douro Superior
The stony, shallow soils of the Douro are free-draining and poor in nutrients, which ———.
limits vigour
The underlying bedrock in Douro is —–, a type of rock that crumbles into layers relatively easily.
schist
Due to ———, the schist in the area splits into vertical layers (rather than the more typical horizontal) and therefore vine roots are able to penetrate deep into the bedrock to find water.
ancient tectonic movements
Three types of vineyard layout are in place in the Douro:
Socalcos
Patamares
Vinha ao Alto
——are narrow terraces, supported by walls of dry rock. They allow for planting densities of around 6,000 vines per hectare. This layout is typically not suitable for mechanisation (plus labour is required to maintain the walls), and for this reason they are not usually considered when planting a new vineyard. They are protected by UNESCO, and for that reason cannot be converted to any other layouts. The
vines can be planted at lower densities to allow for a small tractor to enter the terraces to reduce so much need for labour.
Socalcos
These are terraces supported by a steep earth ramp, rather than a stone wall. Small tractors are able to run up and down the slopes by the use of tracks that run diagonally up the slope.
——- are cheaper to implement and maintain than socalcos, however, erosion and the growth of weeds on the ramps can be problematic. Planting densities are relatively low, around 3,000 to 3,500 vines per hectare, as the ramps take up a lot of space.
Patamares
In this layout option, the vines are planted in vertical rows up the slopes. It is the least expensive option to plant and maintain and allows for relatively high-density planting (around 5,000 vines per hectare), and hence efficient use of land. However, above a 40% incline, mechanisation cannot be used, and therefore patamares are more likely to be used in these cases. Water run-off and erosion can also be significant problems. Use of this vineyard layout is currently relatively limited.
Vinha ao Alto
There are over 100 grape varieties permitted for the production of Port.
True
Since the 1980s five prescribed varieties have been the focus of replanting efforts and clonal research; those are:
Touriga Franca Black
Tinta Roriz also called Tempranillo + Aragonez
Tinta Barroca Black
Touriga Nacional Black
Tinto Cão Black
Tinta Amarela Black
Sousão Black
The key white grapes for Port production are:
Malvasia Fina – (Boal in Madeira)
Moscatel Galego Branco – (Muscat Blanc à Petit Grains)
In Port production, fermentation is stopped by the addition of grape spirit to create a sweet wine (usually 80–120 g/L residual sugar). The maceration with the skins lasts for a maximum of two days and therefore extraction techniques need to be very effective.
True
What are the key methods of
extraction during the fermentation include:
Foot treading in lagares
Modern lagares
Pumping over
Stainless-steel pistons
Autovinifiers
Port legislation states that the spirit used to fortify the wine must come from grapes or other grape-derived products and it must be of 77% abv (+/– 0.5%). This spirit is typically called aguardente. All Port is fortified to an alcoholic strength between 19–22% abv.
True
The fermentation is stopped when the wine reaches around 5–7% abv.
True
Basic Ruby and Tawny ageing
This includes fermenting in stainless steel or concrete and ageing thewines in bulk (usually in stainless steel or concrete vessels, or sometimes large old wooden vessels) for a maximum of three years.
Reserve Tawnies must be aged in wood for a minimum of six years.
True
There is no minimum ageing period for Reserve Ruby Ports
True
Tawny with an Indication of Age have been aged for long periods of time in wooden barrels. The barrels typically used are called pipes and hold 620–640 litres. These vessels permit a controlled exposure to oxygen and over time tannins soften, alcohol becomes more integrated, and primary flavours of fruit develop into tertiary flavours from fruit development (e.g. dried fruit) and oxidation (e.g. caramel, nuts).
True
Tawny Ports that are made from the grapes from one vintage are called Colheita Ports.
True
—— must be aged in small barrels for a minimum of seven years before being bottled. The label must state the vintage of the wine as well as the year the wine was bottled.
Colheita
Vintage Ports are wines from one ‘declared’ vintage.
True
Touriga Franca and Touriga Nacional are usually key components in the blend Vintage Ports, giving
colour, tannin and flavour concentration suitable for long-term ageing.
True
Vintage Ports undergo a maximum of three years in large old wooden vessels before extensive bottle ageing, although the majority are bottled during the second spring after the harvest, hence after 18–20 months in wood.
True
In years when the producer does not produce a vintage Port (e.g. the weather has not been suitable to produce grapes of sufficient quality), they may to produce a Single Quinta Port. This is a wine from one year that is made only from the grapes of one estate (quinta) that is stated on the label e.g. Taylor’s Quinta de Vargellas and Graham’s Quinta dos Malvedos.
True
This is a non-vintage Port that is aged in wood for up to two years before being bottled without fining or filtration, and hence a deposit or ‘crust’ forms in the bottle.
Crusted
LBV Ports are wines from a single year and must be bottled between four and six years after harvest. The fruit used for LBVs does not tend to be of the same quality as that for Vintage Ports, and this, together with longer ageing before bottling means that they are bottled ready to drink.
True
What is the Camara de Provadores?
It’s a tasting panel in Instituto Do Vinho Do Porto
——- around the small town of Pinhao is the best sub-region for vineyards for port production.
Cima Corgo
The vineyards of Cima Corgo are on schist terraces with slate and granite soil.
True - Schistose soils are the best for Port grapes.
The vineyards are graded from A (the best) to F, according to the soil (schist is the best, granite the worst), location, aspect, grapes used, the concentration of the vines, yield (lowest is best) and maintenance of the vineyard.
True
The short-fermented must, low in alcohol
(6°-8° abv) but high in sugar content, is strained off into vats containing grape spirit, known as aguadente, in the approximate ratio of 1 part brandy at 77 percent abv to four parts part-fermented must.
True
Drier Ports are fermented longer and less aguadente is used. For sweeter ports, the opposite applies.
True
The grapes are picked in September by hand and carried to the press houses, which are situated in the vineyards. The grapes are crushed and put into auto- vinificators, where the short fermentation (approximately 36 hours) takes place, and the colour of the grape skins is extracted.
True
In the spring, the wine is put into casks called pipes which hold 550 litres. Most of it is transported down to the port lodges at Vila Nova de Gaia, which is situated on the opposite side of the Douro estuary to Oporto.
True
The Port lodges are shippers’ warehouses
similar to the Sherry bodegas
True
The Port barrel known as a pipe has two sizes: 550 litres is the size used in the Port area during the production and maturation, but the measurement of a pipe of port when sold is 534.24 litres.
True
It is an everyday Port and is the one which should be used for such drinks as Port and lemon. It is perfectly suitable to be drunk on its own but it is not of the same quality and smoothness as the other Ports. It is sweet and may be a little fiery, and is ready for drinking as soon as it is bottled.
Ruby
The youngest and least expensive of the red Ports. It is a blend of wines from more than one year, and is usually bottled and sold after approximately four years in wood.
Port
This is a premium blend of good quality Ruby Ports of more than one vintage, and is matured in large barrels or tanks. If it is red or dark red.
Ruby Reserve
Reserva Port
Tawny and White Port meeting the requirements of Reserve and matured in wood for a minimum of —— may add Reserve to Tawny or White Port.
seven years
These are Ports from a single year, usually other than a declared vintage, which has been matured in wood for four to six years before being bottled. This allows the maturation process to be speeded up and the sediment to drop out of the wine. The year of the vintage and year of bottling must be stated on the label.
LBV
LBV has two styles: One style is filtered before bottling and does not require decanting and is ready for drinking immediately. The other style is unfiltered and will require decanting.
True
What does “Bottle matured” or Envelhecido em garrafa’ mean?
When an LBV is matured in bottle for a further minimum of three years
These ports are blends of quality wines from a number of vintages. They are bottled unfiltered and must be matured in bottle for a minimum of 3 years before release. These wines will require decanting.
Crusted port
These Ports are made only in exceptional years from a blend of wines of the same year.
Vintage Port
The wine is matured in cask for two years and is then bottled.
Vintage Port
These port will mature in bottle for 10 to 15 years and may continue to improve up to 40 years or more, depending on the vintage and quality of storage.
Vintage
Port is deep purple in colour, sweet and full-bodied, with an alcohol content of 20-22 percent abv. It throws a crust (sediment) in the bottle, which may be very heavy, and must be handled with care so that the sediment is not disturbed. All of them must be decanted before service.
Vintage
Best vintages for port
1966, 1967 (only declared by four houses),
1970, 1975, 1977,
1980, 1982, 1983, 1985,
1991, 1992 (only declared by four houses but very good), 1994, 1997,
2000, 2003, 2007,
2011, 2012, 2013, 2015, 2016.
Many Port companies produce this style in years when they have not declared a vintage.
Single Quinta
Croft’s do Rada,
Calem’s Quinta da Foz,
Churchill Quinta do Agua Alta,
Cockburns’ Quinta dos Canais,
Delaforce’s Quinta da Corte,
Dow’s Quinta do Bomfim,
Quinta da Senhora da Ribeiro,
Ferreira’s Quinta do Porto,
Ferreira’s Quinta do Seixo,
Fonseca’s do Panascal,
Graham’s dos Malvedos,
Niepoort’s Quinta do Passadouro,
Sandeman’s Quinta do Vau,
Smith and Woodhouse Quinta do Madalena, Taylor’s Vargellas,
Taylor’s Quinta de Terra Feita
Quinta do Noval’s
Quinta do Silval
Quinta do Noval’s National
Warre’s Quinta da Cavadinha
These are off vintage ports but as good as vintage ports with more affordable prices
Tawny ports other than Colheitas are blends of wines from several years.
True
How are commercial Tawnies made?
The commercial tawnies are made by blending
White Port with Ruby Ports to produce a tawny colour.
These are made by blending Ports from several years and maturing them in cask for seven or eight years.
Fine old tawny or aged tawny ports
Some tawnies are matured in wood and labelled 10, 20, 30 or over 40 years. The designated number of years refers to…
the average age of the wine in the barrel.
This wood maturation in these ports causes the wine to become tawny in colour and to lose some of its sweetness
Fine Old Tawny or Aged Tawny Ports
These port wines are at their best slightly cool rather than at room temperature, and are very suitable to be served as an aperitif or at the end of the meal.
Fine Old Tawny or Aged Tawny Ports
These are Tawny Ports made from a single vintage which are matured in cask for a minimum of seven years by law, but often for many more years.
Colheita
This port is more often than not semi-sweet or sweet, but there are dry ports made.
White port
These are Ports produced by allowing the first part of the fermentation less time in contact with the grape skins than for Ruby Port resulting in a lighter colour, but with less substance.
Rose Port
