Port

Question 1

Important Cities

Answer 1

Vila Nova de Gaia

Oporto

Question 2

Climate

Answer 2

Oporto - moderate maritime

Upper Douro - warm to hot continental, warmer the further inland

Question 3

Soils

Answer 3

Schist - generally poor, thin, forces vines deep

Question 4

Main Areas of production (three)

Answer 4

Baixa Corgo
Cima Corgo - classic area for permium
Douro Superior

Question 5

Terrace types (three)

Answer 5

Socalcos - old walled terraces, no mechanisation
Patamares - 1970s, no walls, small tractors possible
Vinhos ao Alto - unterraced, vines planted up the slope, limited mechanisation

Question 6

Vineyard practices

Answer 6

Irrigation is now permitted

Weed eradication is vital

Question 7

Black Varieties

Answer 7

Touriga National - low yield, high color, high tannin, best
Touriga Franca - high color, high tannin, good aromatics, most planted
Tinta Roriz - aka Tempranillo, lightweight compared
Tinta Barroca - high mustweights, high tannin, color, acid
Tinta Cão - very rare, low yield, high extract

Question 8

White Varieties

Answer 8

Gouveio
Malvasia Fino
Viosinho

Question 9

Red Port - Winemaking

Answer 9

acidification is always necessary
extraction of color in 2-3 days
- foot treading in lagares
- autovinification
fortified with 77% abv spirit
sweetness dependant on house style
Matured in 550L pipes, in Vila Nova de Gaia, or upper Douro
- Ruby in larger casks or steel

Question 10

Ruby

Answer 10

blend of multiple vintages
aged for 2-3 generally
darker color
harsher

Question 11

Styles cask aging

Answer 11

Ruby
Tawny
Aged Tawny
Colheita
LBV

Question 12

Tawny

Answer 12

applied to wide range of styles
suposed to be indicative of longer aging
often now blends of lighter wines and even white port

Question 13

Aged Tawny

Answer 13

minimum 6 years
categories for 10,20,30,40
ages are averages
wine must be tasted by panel of IVDP to conform to style

Question 14

Colheita

Answer 14

‘harvest’ ,or ‘crop’
essentialy a tawny from a particular year
min. 7 years aging, usually longer

Question 15

Vintage Port

Answer 15

best fruit, usually cima corgo
declared by the houses 3 times a decade, usually
~1% of port sales
IVDP must approve samples, proposed quantities
Houses will also consider market conditions, like recessions, wars

Question 16

Single-Quinta Vintage

Answer 16

Produced from individual vineyard
Wines often backbone of vintage years
In non-vintage years, sold seperately
Often held back by house for longer in bottle, until readyness to drink

Question 17

Late Bottled Vintage (LBV)

Answer 17

bottled 4-6 years after harvest
Three styles:
unfiltered, no bottle age
unfiltered, bottle aged 
filtered, no age

Question 18

Crusted Port

Answer 18

unfiltered
treated similar to LBV
offers experience similar to vintage port

Question 19

Garrafeira

Answer 19

‘private cellar’, ‘reserve’
single year
aged in glass demijohns for at leat 7 years
longer more common, 20,30,40 years
racked off sediment and bottled
Three dates: harvest, bottling (to demi), racking to 75cl

Question 20

White Port

Answer 20

much smaller production
usually sweeter?
no to little masceration
can be wood aged, and indicated

Question 21

Rosé

Answer 21

Invented by Croft in 2008

initially know as ‘light ruby’ by IVDP

Question 22

Moscatel

Answer 22

single varietal blend of port