Port Flashcards
Name the 3 subregions of the Duoro Valley from west to east
Baixo Corgo
Cima Corgo
Duoro Superior
Quality assessment top line notes for a Ruby Port
Good quality
2 positive - complexity, tannins
2 negative - alcohol, concentration, finish)
Quality assessment top line notes for a Ruby Port
Good quality
2 positive - complexity, tannins
2 negative - alcohol, concentration, finish)
What is a colheita port?
Tawny port from a single vintage
Aged for min. 7 yrs
Role of the IVDP
Inter-professional body of the Duoro, that governs and represents the interests of producers.
Controls and supervises production and trade both unfortified and fortified.
Regulates amount of Port that can be produced in any one year (beneficio)
Controls the volume of Port that can be released in a year (one third of a shippers stock)
Holds register of vineyards and companies in production and shipping
Approve young wine for a VP
Approve age classification for Reserve Ruby & Tawny, Tawny aged
Promotion of Port and unfortified wines of Duoro
How and why are vintage ports declared?
How - producers register their intention to release a VP in the 2nd year after harvest. IVDP approve the young wine.
Why - grapes and young wines are of exceptional quality. Market conditions - if too close to a previous VP it may take sales away
Describe businesses involved in Port production
- Land owners/growers - 20,000, average 2.2ha each. Most sell grapes to a medium or large producer or co-op
- Co-ops - produce around 20% of wine. Can sell under their own label but due to the prominence of the shippers brands they often sell wines to producers
- Shippers/Producers - 80% of sales by volume. 5 main groups
- Brokers - employed to facilitate trade of grapes and wine between growers/co-ops/producers
- IVDP - interprofessional body that governs and represents the interests of the producers of the region. Controls and supervises both fortified port and unfortified wine. Controls beneficio as well as amount of port sold each year. Approves wines for classification of age. Promotion of wine.
What are the 5 extraction technique options in port production?
- Foot treading
- Modern lagares
- Autovinifiers
- Pumping over
- Pistons
What are the 3 main vineyard layouts in Duoro?
- Socalcos - traditional terraces rock wall
- Patamares - terraces steep earth ramp
- Vinha ao Alto - vertical rows
Describe the soil type of the Duoro?
Stony shallow soils composed of schist.
This schist that defines the border of the Duoro.
Poor nutrients esp. nitrogen
Plate movements in the earth have caused the schist in the area to form vertical layers (usually horizontal) which enables roots to grow deep into soil to access water (this is unusual, as schist would usually develop horizontal layers).
Similarities and differences of socalcos and patamares
Similarities: terraces, small tractors can be used (for the solcacos planted at lower densities), erosion (both on slopes, more of a problem for patamares)
differences: planting densities, labour, terrace wall, cost
Advantages and disadvantages of the 3 vineyard layouts of the Duoro
- Solcalcos adv: terraces make an efficient use of space, make labour more accessible than sleep slopes, can be planted to high density (walls dont take up space)
Solcalcos dis: high labour costs, expensive to maintain, can’t be changed (UNESCO) - Patamares adv: lower construction and maintenance costs, some mechanisation, best for very steep parts
Patamares dis: older versions have erosion, uneven ripeness on wide terraces - Vinha ao alto adv: cheapest
Dis: erosion, mechanisation impossible on very steep
Name the 5 biggest Port producers
- Porto Cruz
- symington family estates
- Sogrape
- Fladgate partnership
- Sogevinus
Describe the Beneficio system
Managed by IVDP.
Regulates the amount of Port must that can be produced in any one year.
Each vineyard is classified A to I (capacity to produce quality) based on location, aspect, altitude, soil, varieties.
A grade is the highest and can produce the most. Below F cannot make Port but unfortified wine or distilled into spirits.
Beneficio changes each year and is agreed upon between the growers, producers and IVDP and takes into consideration market demand and current stocks available in the market.
Aim: to keep grape and wine prices stable through its influence on the balance of supply and demand.
Vineyard owners granted beneficio card - which can be traded
What is the single biggest brand of Port and what is the name of the Producer?
Gran Cruz (producer is Porto Cruz)
What is the second largest Port Producer and its brands?
Symington Family Estates
Brands: Cockburn’s, Dow’s, Graham’s and Warre’s
Who is the third largest Port Producer (and Portugal’s largest wine producer overall) as well as its brands of Port?
Sogrape.
Port brands: Sandeman, Offley, Ferreira
Who is the fourth largest Port Producer and its brands?
Fladgate Partnership.
Brands: Taylor’s, Fonseca, Croft, Krohn
Who is the fifth largest Port Producer and its brands?
Sogevinus.
Brands: Burmester, Barros, Calem and Kopke
How are vineyards classified in the Beneficio system?
Given a numerical score for each quality category: location, altitude, aspect, soil and grape varieties.
Final total of score is used to give a letter classification, ranging from A to I.
A denotes the highest quality and is therefore allowed to produce the most Port.
Vineyards below F cannot make Port, but unfortified wine or wine to be distilled into spirits.
What is the aim of the Beneficio system?
To keep grape and wine prices stable through the influence on the balance of supply and demand.
Trend of Port sales since 1970s
In growth from the 1970s until its peak in 2000. Declining ever since. Decline is mainly of inexpensive ports in France and Netherlands.
2020 - production 70 million litres vs sales 68m litres.
Average price however has increased due to increase in quality of production and the focus of marketing more premium ports such as age indicated Tawny.
What are the IVDPs “special categories” and their proportion of volume and value of sales?
Reserve Ruby
Reserve Tawny
Reserve White
Age-indicated White
Age-indicated Tawny
Colheita
Vintage
Single Quinta
Crusted
LBV
23% of sales
45% of sales by value
Climate of the Duoro Valley?
Warm, continental. Cooler and wetter in the west (Baixo Corgo), dryer (drought common) and warmer in the east (Duoro Superior)
Soils of the Duoro Valley?
Stony, shallow which are free-draining.
Nutrient poor which limits vigour.
Composed of Schist which forms vertical layers, allowing roots to grow deep
5 allowed varieties
Touriga Nacional
Touriga Franca
Tinta Roriz
Tinta Barroca
Tinta Cao
List and describe the winemaking processes that take place for Port from arrival at the winery to start of maturation.
- Destemming optional.
- Fermentation and extraction of the black grapes with an option of methods; Shallow granite tanks (lagares) with foot stomping or modern lagares or autovinifiers, or also open stainless steel vessels with pistons. These extraction techniques work as effectively as possible.
Temp 28-32 (white port lower) for sufficient extraction. Modern lagares - SS so they can be temperature controlled, extend maceration.
Ambient yeasts.
3.. Drained from skins as quickly as possible
4.. Fortification - Fermentation is stopped to create a sweet wine after 2 days when wine is 5-7% abv with 80-120g/L sugar. Fortifying liquid is called aguardente, a 77% neutral grape spirit. Fortifies to 18-22% abv.
5.. Grape skins are pressed and this press wine will be blended into free run for colour and tannin required for wines set to undergo ageing
- Acidification is common as grapes are picked at flavour and tannin ripeness when acid has usually fallen. Malo is prevented by fortification.
- Clarification over winter in Duoro before being racked off lees, rotary vacuum filter used to extract remaining wine from lees.
- Blending can be done at any stage and is a key part of production - style and consistency.
- Spring - wines are moved to lodges in Vila Nova de Gaia for maturation.
Where are Port wines matured and why?
Vila Nova de Gaia.
The climate is better suited to maturation - where the strong Atlantic influence keeps temperatures cooler and more constant.
What is a Single Quinta Port?
In years when a producer does not make a Vintage Port, they may make a Single Quinta Port - wine from one year of grapes from one estate (Quinta) that is stated on the label.
What is a Crusted Port?
NV Port aged in wood for maximum 2 yrs before bottling without fining or filtration - leaving a deposit (or crust) in bottle. ‘Bottled matured’ indicates 3 yrs ageing.
Similar in style to Vintage Port and ability to age. Good to very good.
How long are Vintage Ports aged in wood and when are they bottled?
Maximum 3 yrs. Bottled in the second spring after harvest, i.e. 18-20 months in wood.
Profitability of Vintage Ports.
Highly profitable as they are not aged for long periods in wood and are released early from the winery, destined for extensive bottle ageing. They garner high prices due to quality and agability.
Describe the characteristics of a young Vintage Port and how it ages over time.
Young: pronounced intensity of ripe black fruits, sometimes floral notes, deep in colour, full-bodied, high tannins.
Ageing: flavours develop tertiary dried fruit and forest floor. Tannins and alcohol become better integrated. Very good to outstanding.
What is a LBV Port?
From a single year and must be bottled 4-6 yrs after harvest.
Maturation in large old wood or SS vats that avoid oxidation.
Many are filtered, do not require decanting. Some are not and are more full bodied.
Not intended for bottle ageing but rather ready to drink on release.
Good to very good. More intensity, body and tannin and Ruby and Reserve Ruby.
‘Bottle matured’ - 3 yrs matured in bottle at winery unfiltered.
What is ‘bottle matured’ appearing on a Port label.
In some Crusted and LBV Ports that have been aged in bottle before release for 3 yrs unfiltered.
Key differences between a vintage port and aN LBV port.
Ageing - LBV aged in wood for 4-6 yrs compared to VP max 3 yrs (in reality often 2 yrs)
Further bottle ageing - most LBVs are ready to drink on release whereas VPs are sold with the intention of being aged for many years in bottle
Key differences between a vintage port and a crusted port
VP comes from a single year of outstanding quality whereas CP is a NV blend.
Price - VPs are considered outstanding quality and potential for ageing and command high prices, CP are relatively affordable offering a similar style at a lower price and without the prestige of the excellent single vintage
White varieties used in port and which varieties are used for which styles?
Muscatel - youthful, unoxidised styles
Malvasia - oxidised styles
Name the different categories of white port
Basic White Port
Reserve - 7 yrs wood
10,20,30,40 - IVDP assessed
Colheita - single year, 7 yrs ageing
Who invented Rosé Port, what is it made from and where is it grown?
Croft invented Rosé Port in the late 2000s.
Made from black grapes eg Touriga Nacional and Tintas.
Grown in the coolest parts, high altitudes or the Baixo Corgo.
Steps of winemaking for Rosé Port
Maceration on skins for a few hours
Drain free run juice and press - only lightest press juice will be used
Clarification
Fermentation at 15-16 to retain red berry aromas
Aguardente used for fortification after 2 days. The spirit must be as neutral as possible and high quality so as not to stand out given the style has less intense flavours and less tannin than red ports
Bottled soon after fortification and released within a year
List types of businesses involved in Port
Vineyard owners/growers
Cooperatives
Producers/shippers
Brokers
IVDP
What percentage of wine produced in Duoro is by the shippers vs cooperatives
Shippers 80%
Coops 20%
Winemaking steps for youthful, unoxidised styles of white port
- Often harvested in field blends, so separated from the black varieties. Muscatel commonly used for unox styles.
- Crushed and SO2 added
- Maceration chilled for a few hours
- Pressed off skins
- Fermentation at 17-19 degrees
- Fortification aguardente
- Short time in stainless steel or barrel
Winemaking steps for an oxidised style of white port
- Often harvested in field blends so separated from black grapes. Malvasia most commonly used for ox styles
- Some time Maceration on skins then fermentation at 20-22 degrees for greater extraction of phenolics to support longer aging.
- Fortification aguardente 77% (+-0.5%)
- Maturation in small oak casks for several years (like tawny)
What rootstocks are used in Duoro?
Hybrid v. Rupestris and v. Berlandieri e.g 110R and 1103P for drought tolerance
What rootstocks are used in Duoro?
Hybrid v. Rupestris and v. Berlandieri e.g 110R and 1103P for drought tolerance
What are the vineyard hazards in Duoro?
Limited water availability and drought
Late spring frosts in higher altitudes
Cool wet weather from west early summer hindering flowering and fruit set
Downy mildew and botrytis esp in Baixo
Characteristics of Touriga Franca
By far most grown and very well suited to warm dry climate. Resilient.
Late ripening - suited to warmest sites (low altitude south facing)
Tight bunches thick skins - resistant to fungals
Contributes colour, tannin, acidity, juicy red and black fruit, floral aromas
Vigorous - needs to be pruned
Characteristics of Touriga Nacional
The most noble and premium variety.
Concentrated black fruit and floral aromas
Deep colour, high tannins
Retains acidity well
Long aging potential - premium wines
Mid-ripening
Thick skins - fungals
Vigorous
Susceptible to coulure - often low yields
Characteristics of Tinta Roriz
Early ripening - suited to cooler sites
Suffers from water stress - hence cool sites
Gives body, deep colour
Capable of high yields - need to be limited otherwise lacking concentration
Characteristics of Tinta Barocca
Early ripening - cooler sites
Prone to heat damage and shrivelling
Can lack acidity if planted in warmer areas
Capable of high yields
Gives earthy aromas
Colour fades more than Tourigas
Characteristics of Tinta Cão
Low yielding, small thick skinned grapes - resistant to fungals
Late ripening - tolerant of heat
Concentrated wines, high acidity, capable of aging
Characteristics of Sousão
Increasingly popular
Thick skinned, deep intensity of colour
Retains high acidity
Characteristics of Tinta Amarela
Prone to fungal diseases (tight bunches)
Full bodied with concentrated black fruit and spice notes
Approachable in youth also capable of aging
Characteristics of the white port grapes
Malvasia Fina (Boal) - neutral, medium acidity, full body, honey character
Moscatel Galego Branco (Muscat a Petits Grains) - aromatic, for unnamed styles
List styles of Port in order of least ageing to most in barrel
- White, Rosé
- Crusted 2
- Vintage 3
- Basic Ruby/Tawny 3
- LBV 4-6
- Reserve R,T,W 6-7
- Colheita 7
- Age indicated Tawnys/Whites 10-50
