Port Flashcards
Broadly speaking the vineyard area has a _______1________ climate as a result of being shielded from the cooling rain-bearing Atlantic winds by the _______2______.
1= warm continental 2= Serra do Marao
Growers have to contend with _____1___ in spring and heavy ______2_______ can, on occasion, disrupt _____3______ as well as _____4_____.
1= frosts
2=downpours
3=flowering
4= harvest
In the summer, daytime temperatures can be very high and rainfall throughout the growing season is very low. Viticulture is possible thanks to the ______1________, which ______2____ vertically allowing the vine’s roots to access _______3_______ that are built up by the winter rains.
1= schist bedrock
片岩ヘンガン, 基岩
2= fractures
断裂する
3= deep water reserves
The vineyards in the Baixo and Cima Corgo are planted on the very tall and very ____1___ slopes that rise up from the banks of the Douro and its tributaries.
1= steep
The vast majority of red Ports are complex blends of many different varieties which, in Douro, tend to be ____- skinned and _____ in tannin with ____ fruit and _____ aromas.
thick, high, black, floral
There are five varieties that are preferred in premium Port production: list the 5 varieties.
Touriga Franca Tinta Roriz Tinta Barroca Touriga Nacional Tinto cao ティントゥ カウン
Port
List the 6 processes.
1= Crushing 2= extraction ( human feet, autovinifiers, piston plungers) 3= fermentation 4= fortification to stop fermentation 5= maturation (short or long, wood or inert) 6= bottling
Law-Port
List the 5 laws.
1= Ruby( Reserve) 2= Tawny (Reserve) 3= Late Bottled Vintage(LBV) 4= Vintage 5= Tawny with an Indication of Age
What is the traditional method of extraction in Port production?
Food treading
(Food treading)
Large teams of workers _______1________ for three to four hours in __________2________, or lagares. Once ______3_____ is underway, foot treading stops and the cap is then regularly ______4_______ to extract more colour and tannin.
1= tread the grapes 2= shallow granite troughs 花崗岩、おけ 3= fermentation 4= punched down
This was one of the earliest methods used to automate extraction and _____1________ (this) are still widely used. Crushed grapes are put into sealed vats and the rising pressure of the CO2 (given off by〜から出る)the fermentation pushes the juice up through pipes into a holding tank. When the pressure of the CO2 reaches a set level a valve(弁) is automatically released and the wine in the holding tank, no longer supported by the gas pressure, floods down over the cap . (Similar to pumping over but the amount to contact between the wine and the skins is much higher.)
1= Autovinifiers
These systems are designed to imitate food treading as closely as possible. ______1______ are round shallow open topped, stainless steel vats where is pressed down with ______2______. The ______3_____ involves the use of a shallow and rectangular stainless steel tank of the approximate size of the traditional ____4___, which is adapted to carry a self-propelled gantry with robotic ‘feet’. The gantry moves up and down the 4 with the feet copying the action of foot treading by actually squashing the grapes against the floor of the tank. Once the ‘foot treading’ phase is over, these machines carry out regular punch downs. Many consider these systems as good as foot treading and they are widely employed in the production of premium wines.
1= Piston-plungers
2= robotic pistons
3= robotic lagar
4=lagar
Ports are generally transported downstream to Vila Nova de Gaia for maturation. The cooler coastal climate well suited to the ______1_____ of Port wines. Some wines, notably wines destined for Tawny Port, have always been stored up the Douro, where the higher temperatures result in _____2____ and ______3______.
1= slow maturation 2= faster ageing 3= a loss in colour
Port maturation has traditionally always taken place in ______1______, both small and very large(stainless steel is now used too). New oak flavours are not a characteristic that is desired in any port. There are two broad styles amount red Ports that are a direct consequence of types of vessel used: ruby styles and Tawny styles.
1= old oak vessels
When bottled, ruby styles of Port have a predominant primary fruit character. Producers look to minimise the effect of oxygen on the flavour of these wines and therefore they will only age these wines for a relatively short period of time in _______1________ or ______2_____. This is how ______,_______,__________ and ________ are aged. Although quality and concentration will vary, these wines will all be deeply coloured and have intense primary fruit flavours when bottled.
1= very large oak vessels 2= stainless steel tanks
Ruby
Reserve Ruby
Late Bottled Vintage(LBV)
Vintage Ports