port

Question 1

what is beneficio?

Answer 1

Beneficio is the process of fortification of wine with spirit
Fortification happen using aguardente

Question 2

fermantation barrel

Answer 2

called pipe: douro valley 550 l
villa nova de gaia 620l

Question 3

style of port

Answer 3

ruby (bottle aged) : youthful - fruity
tawny (cask aged) : more oxidative style

Question 4

Ruby classification

Answer 4

-ruby: blend of different vintages, bottled after 4 year in wood
-ruby reserve: premium blend of different vintages, aged in big oak for min 7 years
-Lbv: four to six years in cask - single vintage
mellow tones of a tawny within fruit of a ruby
-Crusted port: blend of quality wines from different vintages
-Vintage port: declared by individual shippers only made in excellent years
Aged in cask 2 year prior to bottling the 30 june after harvest
Alcohol content 20-22%
Must be decanted before service due to the sediment

Single quinta: when cellar not declare a vintage they can label as single quinta

Question 5

best recent vintage of vintage port

Answer 5

2000 - 2003 - 2007 - 2011 - 2012

Question 6

tawny classification

Answer 6

tawny port:
Commecial: blend of white port and ruby ports
Fine old tawny: blend of several vintage and matured in cask for 7-8 year

reserve tawny: age at least 7 years before release (not improve in bottle)
tawny with a age indication: high quality fruit/ mature
Colheita tawny: tawny ports from a simngle vintage
aged in cask min. 7 years

Question 7

Permitted varietals red

Answer 7

touriga nacional-touriga francesa-tinta roriz-tinta cao-tinta barroca-tinta amarela-tinta francisca-bastardo-mourisco tinto

Question 8

permitted varietal white

Answer 8

gouveio-malvasia fina-

Question 9

main wine city in cima corgo

Answer 9

pinhao

Question 10

Areas of douro

Answer 10

Cima Corgo: warmer area - schist slopes overlooking douro river
Warm winds from spain meet atlantic breeze to balance the fruit ripening (best area)

Baixo corgo:located on the west around the town of pinhao
cooler climate
more granite soil (poor quality)

Douro superior: hottest and diest

Question 11

Process of port making

Answer 11

Grapes pick in september and crushed
Short fermentation to extract the colour
Low alcohol must high on sugar in filled in vats containing aguardente, a solution of 77& brandy with a ratio of:
1 part brandy for four part of must
In spring port is shipped in villa nova de gaia and put into 550 l pipes to mature

Question 12

aguardente

Answer 12

a solution of 77& brandy with a ratio of:
1 part brandy for four part of must