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WSET D5 Fortified > Port 3.3 Styles, and 3.4 Law & Business > Flashcards

Port 3.3 Styles, and 3.4 Law & Business Flashcards

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1
Q

IVDP function with regard to style of port wines?

A

2003 a new interprofessional body- Institution dos Vinhos do Porto e do Douro created to supervise both Port and Douro.

category is tasted and analyzed before style is specified on label

diversity of styles, qualities and prices, are determined by the quality the base wine and the form of maturation. Often min ageing required

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2
Q

Decisions on what grapes will be used for what style of of wine when?

A

often decisions re made during the growing season dependent on weather

Manipulation in vineyard through canopy mgt choices producers pick harvest date which impacts ripeness and concentration

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3
Q

Name the styles of port produced?

A

Basic ruby / Basic tawny / Reserve Ruby / Reserve Tawny / Tawny with indication of age / Colheita / Vintage / Single Quinta / Crusted /Late bottle vintage / Rose Port / White Port

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4
Q

give a tasting note for a basic ruby port?

A

Red and black fruits, fruity

Medium body Medium tannins (not much tannin)

suitable for drinking early - not suitable for aging

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5
Q

Describe the production method for a basic ruby port wines and what is the resulting quality price level? due to?

A

protective winemaking retain primary fruit flavors

ferment and age in stainless steel or concrete (sometime age in wood) max 3 years –typically blend vintages to achieve consistent taste

acceptable to good quality inexpensive to mid-priced -due to limited ageing and cheep spirit - wines have simple fruity flavors and can have slightly harsh alcohol

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6
Q

Describe the color of a basic tawny port and how did the winemaker achieve this?

A

color lightness &browning -not from long oxidative aging. often age for no longer than ruby port (light extraction like Rose)

often made by light extracting during fermentation to give them the paler (reminiscent of an older wine) color

fermenting must is drained early, concentrating remaining wine can be used to add color to ruby port

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7
Q

describe a reserve ruby

A

higher price & quality and more concentrated than ruby port

no minimum ageing period

tasted and approved by IVDP the Instituto dos Vinhos do Porto e do Douro IVDP’s tasting panel

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8
Q

describe a reserve tawny

A

higher quality than basic tawny
must be aged in wood for minimum of 6 years

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9
Q

In what tawny with in indication of age? how does it develop?

A

aged in pipes (620-640L) - old wood - not impart flavor.
-controlled exposure to oxygen over time
softening of tannins, alcohol integrated, primary flavors become tertiary flavors (dried fruit) oxidation (Carmel, nuts)
clarification and stabilization occurs naturally in barrel wines tend not to need filtration

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10
Q

what is meant by the number of years stated on a bottle of port? 10, 20, 30, 40 years.

A
  • doesn’t a specific minimum amount of time
  • wines are blend of vintages younger/ older
  • *-tasted** by Instituto dos Vinhos do Porto e do Douro (IVDP) and must be deemed to have the characteristics of a wine that age.
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11
Q

Tawny with in indication of age wines are more expensive than basic tawny wines, why?

A

with long aging, barrels need to be racked and topped up due to gradual evaporation -the increased labor is the expense
-increased demand popularity /same supply lead to increase prices

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12
Q

a super premium tawny with indication of age has arisen, describe.

A

very old- nonage indicated tawny
Taylor’s Scion has a tawny port of more than 150 years old
Graham’s Ne Oublie (dating from 1882)

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13
Q

describe a Colheita

A

tawny ports, grapes from 1 vintage, small barrel, 7 yr min
label states vintage and year bottled
-shipper can choose to bottle a portion of the wine, then bottle more upon demand
barrel can be topped with other wines or spirts to avoid ullage
most ___ is not as expensive as vintage ports, very old __can sell for super premium

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14
Q

for vintage ports, how is the wine declared?

A

Producers must register their intentions to release in the 2nd year after harvest

  • approved by the Instituto dos Vinhos do Porto e do Douro (IVDP)
  • *grapes are of exceptionally good quality**
  • many shippers declared in 2011 and 2016. mixed decision 2015
  • -if it happens 2 years in a row (very rare) a shipper can choose or not both vintages but realizing that the second could take sales away from the 1st.
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15
Q

describe the land from which the vintage ports come?

A

high quality plots
often from shipper’s own vineyards
create super premium wines from very select plots of old vines
original being Quinta do Noval’s Nacional- old fruit from ungrafted vines

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16
Q

describe the production of a vintage port? include key grapes?

A

Tourgia Franca and Tourgia Nacional - key grapes that give color, tannin, flavor concentration, suitable for long aging
higher level of extraction during fermentation
Various lots (batches) stared in large old wooden vessels to avoid too much oxidation
taste over 2 year time to determine if vintage can be declared suitable for ___

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17
Q

if wine, intended to become a vintage port, is declared not suitable, then what are the choices of the shipper?

A

LUST

  • *Single Quinta Ports**
  • *LBV**
  • *Crusted Port**
  • *Tawny port**
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18
Q

what are the ageing requirements for vintage ports?

A

can age up to 3 years max- large old wooden vessels (most are 18-20 mts)
extensive bottle aging - no fine/filter -heavy sediment
majority are bottled in the 2nd spring after harvest
small amount of oxygen exposures during this time ensures color stability -anthocyanin-tannin bonding) over long aging

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19
Q

what is the typical choice with regard to fining or filtering, for vintage ports?

A

Anthocyanin -tannin bonding creating sediment

wines are bottled without fining and filtration
results in heavy deposits of sediment on opening and pouring.

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20
Q

describe Young Vintage ports?

A
  • *deep in color**
  • *pronounced intensity** of ripe black fruit, sometime floral notes
  • *full bodied, high tannins**

-early release from winery - highly profitable for producers

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21
Q

Describe Aged vintage ports? What is the level quality and attainable price?

A

develop dried fruit flavors and tannins / alcohol integrate
very good to outstanding in quality -

sell for premium and super premium prices

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22
Q

describe a Single Quinta port?

A
  • *made in years** when producer may not have had a vintage port declared -not sufficient quality
  • wine from one year that is made only from grapes of one estate (quinta) that is stated on the label
  • Taylor’s Quinta de Vargellas or Graham’s Quinta dos Malvedos
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23
Q

describe a crusted port?

A

non vintage port aged up to 2 year before bottling
no fining or filtering - hence crust forms in bottle
bottling date must appear on label
release is any time after bottling
similar in style to vintage ports with considerable aging potential
good to very good in quality, mid priced to premium

24
Q

what is meant by bottle matured crusted port?

A

after 3 years of bottle aging the wine can include the term _____ on the label
wine can be similar in style to Vintage Port

25
Q

Describe the Late Bottle Vintage port’s aging requirements?

A

ageing: between 4 and 6 years after harvest
in large old wooden vessels or stainless steel vats to avoid oxidation
-bottle is ready to drink upon release

26
Q

Late bottle vintage’s description and quality? /

A

fruit is not the same quality as vintage ports
tend to have more intensity, body, and tannin than ruby and ruby reserve
can be drunk with out decanting
very good in quality and mid-priced

27
Q

Late bottle vintage with regard to not fining and filtering? quality / price as a result?

A

some are not filtered- tend to be more full bodied, benefit from bottle maturation
spend 4-5 years in wood followed by a few years in bottle
say ‘unfiltered’ on bottle
wine are very good quality - mid priced
-the highest quality can taste similar in style to young vintage ports

28
Q

Describe the style of pink port?

A

invented by Croft in the late 2000s
black grapes from the coolest, high altitudes from Baixo Corgo
macerate for a few hours, free run juice and clarified
style has less intense flavors, little tannins than red ports
color and flavors depend upon producer. pale pink-orange to deep pink

29
Q

Production method for pink port (ferment temp/ quality of Aguardente) ? and retail cost?

A

Fermentation 15–16°C (59–61°F) to retain red berry fruit aromas
use VERY neutral, high quality aguardente to not stand out
once fortified, then released within a year
tend to be inexpensive to mid priced

30
Q

describe the harvest for grapes used in white ports?

A

often the varieties are scattered within mixed vineyards- then harvested at the same time as black grapes
if parcels are planted entirely to white, then may be harvested ahead of black grapes.

31
Q

describe the unoxidized white port?

A

Muscatel key grape in blend- leading aromatic fruity and florals
crushed, SO2 added, maceration may last a couple hours at chilled temperatures to limit oxidation - drained, pressed
fermented off skins at 17–18°C / 63–64°F to retain fruity aromatics
stored in stainless steel or large oak casks for a short time
often lemon color, medium body, stone fruits and floral flavors

32
Q

Describe White ports that are highly oxidised?

A

Malvasia key part of blend, subtle flavor in youth become honeyed and nutty with age
macerated for slightly more than a couple hours on the skins
fermentation at 20–22°C / 68–72°F to extract more phenolics -support longer aging
aged several years in small casks (Like premium tawny ports
amber in color or brown
flavors of Carmel, citrus peel, dried stone fruits, nuts

33
Q

White ports possible label terms?

A

Similar to tawny in range
Reserve if aged in wood minimum of 7 years
indication of age 10, 20, 30, 40 if deemed to have the characteristics and tasted by the IVDP tasting panel
Colheita if from a single vintage and age minimum of 7 years

34
Q

what kind of producers engage in production?

A
  • *Land owners**
  • *Cooperatives**
  • *Producers**
35
Q

describe the land owners in the Douro that engage in the business of production?

A

very fragmented
21,000 landowners of which 43% own less than .5 ha and 92% own less then 5 ha.
most sell their grapes to one of the medium or large producers or cooperatives

36
Q

describe the cooperatives in the Douro that engage in the business of production?

A

their own brand produce around 20% of the wine in the region
permitted to sell wine under
more prominent, ___ sell their wines to the producers
brokers are employed as part of the trading of grapes and wine

37
Q

describe the producers in the Douro that engage in the business of production?

A

far few ____ than landowners or cooperatives

  • *30-35% producing** significant volumes
  • *Five main groups** that make up 80% of sales volume
38
Q

Name the 5 main groups of producers?

A
  • *Porto Cruz**
  • *Symington Family**
  • *Sogrape**
  • *Fladgate**
  • *Sogevinus**
39
Q

What brands does Porto Cruz own?

A

____ is the largest producer
owns the largest single brand - Gran Cruz

40
Q

Symington Family Estates

A

2nd biggest producer that owns:
Cockburn’s
Dow’s
Graham’s
Warre’s
others

41
Q

Sogrape?

A

3rd largest producer - is the largest wine producer,
Sandeman
Offley
Ferreira
many non-port brands

42
Q

Fladgate?

A
  • *4th** biggest producer, owns:
  • *Taylor’s**
  • *Fonseca**
  • *Croft**
  • *Krohn**
43
Q

Sogevinus?

A
  • *5th** largest producer that owns:
  • *Burmester**
  • *Barros**
  • *Calem**
  • *Kopke**
44
Q

What is the governing body that represents the interests of wine producers in the Douro?

A

Instituto dos Vinhos do Porto e do Douro IVDP
formed in 2003
controls and supervises the production and trade of wines in the Douro
for both unfortified and port

45
Q

what are the responsibilities of the IVDP?

A

regulates amount of Port produced in any 1 year (the beneficio)
holds vineyard and Co register involved production & shipping
controls volume released into the market in a year (1/3 of shippers’ total stock)
analyses and tastes Port wines to ensure meet defined style
role in promoting of Port and unfortified wines from the Douro

46
Q

The amount of Port must (i.e. grape juice designated for Port) that can be produced in a year is highly regulated in a system called the?

A

Beneficio
term refers to both the amount of Port must that can produced and the system

47
Q

describe the classification of vineyards in the Douro?

A

-classified -how capable is a vineyard to produce quality grapes for port production?
factors include: location, altitude, aspect, soil, grape planted
-numerical value for each factor- final value used to give the parcel a letter A to I
A- denoting the vineyards of highest quality
F- cannot make port but are used to make unfortified wine or distilled into spirts

48
Q

how is the amount of must produced each year determined?

A

it is agreed between the growers, the producers, and the IVDP

  • the amount can change from year to year
  • considerations include market demand, current stocks available
  • aim of the beneficio system is to keep stable prices while influencing the supply and demand
49
Q

beneficio cards

A

Benefico system determines how much must can be produced in any given years
a card is associated with a parcel of land - this much must can be produced as a portion of the WHOLE amount of must produced in a given year
land owners can trade cards (trading volume amounts) as long as the grapes associated with that card is the physical thing being traded as well
in reality, grapes may not have come from that parcel

50
Q

Beneficio sets the prices of grapes used for port production

A

Prices set are relatively high for fruit IN the system
incentive to trade lower quality grapes to get higher prices
keeping the best quality grapes outside the beneficio system
higher quality grapes get an even higher price than the lower quality grapes IN the system

51
Q

How do producers use the grapes they receive from beneficio trading?

A
  • *if quality** enough, producers may make port with the grapes received Beneficio trading
  • *if not quality** enough, producer may make unfortified wines and use their own property’s production volume so to ensure a high quality port produced
52
Q

who mostly benefits from the beneficio trading?

A

many growers do not make their own port

  • growers profit from benefico trading
  • a lot of trading happens each year
  • IVDP captures transactions and payments- monitoring and controlling the process
53
Q

describe why the beneficio system is the subject of much debate?

A

demand has declined- the volume produced -reduced avoid over supply
lower quality grapes in system receive higher prices than they should
vineyards have been allowed to grow-volume of grapes grown has increased - over supply of fruit
the left over grapes are used to make unfortified wines from the over supply out pace demand = really inexpensive wines
result: subsidy in affect: lower money received in the benefico system for lower quality grapes for port which off sets the money received for the over supply of unfortified wine produced

54
Q

in 2019, sales by volume came from where?

A

82% of port sales by volume export markets
France was the largest market by volume
Domestic market 2nd
particularly for inexpensive styles of Port– drunk as aperitif
-recent year decline due to other beverages used as aperitifs

55
Q

as Port wines decrease in demand, what is the focus of the future for producers in Douro?

A

Symington, Quinta do Noval, Ramos Pinto, and Niepoort have diversified into still, unfortified wines
hope that growing popularity of the unfortified wines into new markets will drive tadeonal port sales

-Taylors and other have continued to focus solely on port

56
Q

The port wine has an aim to bring new drinkers to the category by introducing what?

A
  • *Rose** port can be drunk as an aperitif- used for cocktails
  • *White** Port sometime used in cocktails, often mixed with tonic as aperitif
  • *lower alcohol** concentration than many spirits and mixer = positive attribute for some consumers

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