Port Flashcards
Where is Port produced?
Upper Douro
What are the towns port trade is important ?
Oporto and Vila Nova de Gaia
What is the climate of Oporto?
Maritime
What is the climate of Upper Douro?
Warm-hot continental
What are the soils of Douro?
Schist
What are the 3 vineyard areas divided into?
Baixa Corgo, Cima Corgo and Douro Superior
Which areas have steep slopes?
Baixa Corgo and Cima Corgo- Douro Superior is flatter
What are Socalcos?
Old walled terraces. They have one or two rows on a flat terrace and some have up to 10 rows on a slightly sloping terrace. No mechanization is possible.
What are Patamares?
Rows with no retaining walls and 2 rows per terrace. Each terrace is accessible by tractors and limited mechanization is possible. Erosion a problem.
What are Vinhos ao Alto?
Unterraced vineyard and rows are planted up the slope. Only suitable for less steep slopes. Limited mechanization is possible.
What are the three terracing words?
Patamares, Socalcos, and Vinhos ao Alto
Describe Touriga Nacional
Small berries, Low yielding, high colour, high tannin variety with concentrated flavours. Finest grape but occupies a tiny vineyard area
Describe Touriga Franca
High colour, high tannin, high yielding with excellent aromatics. Needs warmer sites to ripen. Most widely planted, susceptible to rot
Describe Tinta Roriz
Also known as tempranillo, adds finesse
Describe Tinta Barroca
High must weights and high levels of colour, tannin and acidity. Early ripening, prefers cooler sites.
Describe Tinto Cao
The most rare and low yielding grape but high in extract.
What are the white varieties of Port?
Malvasia, Viosinho, Gouveio
What is necessary always in production of port?
Acidification
What is used for extraction of colour and tannin in 2-3 days?
Foot treading in lagares, autovinifiers, mechanical imitations of foot treading, piston plungers robotic lagares are used widely
What percentage spirit is used for fortification?
77%
What are ruby ports?
Blends of wines that are typically between 2-3 yrs old.
What are tawny ports?
They are no older than ruby, blend in white port or heavy fining to remove colour. Have not undergone oxidative aging.
What is reserve?
Ruby and Tawny ports that are of a higher quality determined by a tasting panel. More complexity than regular ruby or tawny.
How long must a reserve tawny be aged?
6 years
What are LBV?
Aged 4-6 years before bottling. Helps make them more approachable upon release, unlike vintage ports( always single vintage) They are fined and filtered. Ready to drink on release and rarely benefit from further aging. Unfiltered LBVs can age
Tawny with age indication?
Undergo a long period of oxidative aging. They can be labelled as 10-40 years old. Age is the average age.
What is a vintage port?
Producers must register intent to release a Vintage in the second year after the harvest and the wine must be bottled no later than the third year. Wines are unfined and unfiltered. Only produced an average of 3x a decade. Finest wines from the best vineyards.
What are single quinta vintage ports?
Product of a single estate. Port that is used in years that are not considered good enough to declare a vintage. Less prestigious but still high quality.
What is the interprofessional body of port?
IVDP (Instituto dos Vinhos do Douro a Porto)
What is the probelem with the Beneficio?
Producers are getting paid double for grapes for port than for wine.
What is port traditionally aged in?
Pipes- 550L
What ratio is aguardente (neutral grape spirit) added in to halt fermentation>
1:4 ratio
What are White Ports?
White port wines are a blend of several vintages. Aging lasts between 3 and 10 years and the final wine is bottled ready to drink. Produced in dry, off dry & sweet styles (Lagrima) When white ports are matured in wood for long periods, the colour darkens,
What is a crusted Port?
Non vintage ruby Port . A blend of high quality wines sourced from 2 or more vintages. Aged up to 4 years in cask before bottling. Ideally should have a minimum of 3 yrs bottle age before use. When it will have formed a deposit (Crust) in the bottle. Requires decanting before service.
