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KM Master Sommelier Study > Port > Flashcards

Port Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What is Quinquina

A

Fortified and aromatised wines flavoured with Cinchona Bark

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2
Q

What is Mistelle

A

Grape juice fortified before fermentation

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3
Q

What is Ratafia

A

Vin de Liqueur from Champagne

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4
Q

What is Floc de Gascogne

A

Mistelle from Armagnac region

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5
Q

What is Pineau de Charantais

A

Mistelle from Cognac region

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6
Q

What is Macvin du Jura

A

Mistelle from Jura Region

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7
Q

When was douro first demarcated

A

1756

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8
Q

What is Lei de Terco

A

Law of the third
decree restricting sales of port to 1/3rd of the house’s annual inventory

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9
Q

What is Beneficio

A

Authorisation for maximum amount of wine any house can fortify in a given year

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10
Q

How many total factors are graded in Beneficio

A

Total 12
7 for soil and climate
5 for the wine

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11
Q

How many total points available for beneficio

A

2361 points
1200 required for grade A
No port produced below F

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12
Q

What is the max permitted yield for red grapes in douro for port production

A

55 hl/ha

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13
Q

What is the max permitted yield for white grapes in douro for port production

A

65hl/ha

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14
Q

Preferred red grapes for Port

A 
Touriga Nacional
Touriga Francesa
Tinta Roriz
Tinta Cao
Tinta Barocca
Tinta Amarela
Tinta Francisa
Bastardo
Mourisco Tinto
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15
Q

Preferred white grapes for port

A 
Gouveiou
Malvasia fina
Viosinho
Rabigato
Esgana Cao
Filgacao
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16
Q

What are Vinhos ao Alta

A

Vertical rows of vine plantings leading directly up the slopes

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17
Q

What are patamares

A

Wider terraces in port vineyards that can be navigated by tractors

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18
Q

What are Lagares

A

Open granite troughs used in port production for fermentation and treading of grapes

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19
Q

What are autovinifiers

A

Algerian vinification technology that works without electricity, where wine will be pumped over automatically by build up of gas during fermentation

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20
Q

When does the beneficio occur

A

When approx 1/3rd of sugar is fermented to alcohol in the must

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21
Q

What is aguardente, in port

A

77% abv neutral grape spirit

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22
Q

What is french term for Beneficio

A

Mutage

23
Q

Who pioneered Rose port catagory

A

Croft & Co.

24
Q

What is the ratio of Aguardante to port addition

A

1:4

25
Q

What is the size of a pipe in Douro

A

550 Ltr

26
Q

What is the size of a Pipe in Villa nova de Gaia

A

620 ltr

27
Q

What is the size of a Pipe used for shipping the port

A

534.24 Ltr

28
Q

Ruby port specifications

A

Aged in bulk for 2-3 yrs
inexpensive
deeply coloured
no vintage

29
Q

Ruby Reserve Port/Premium Ruby specifications

A

More complex and characterful than ruby port, higher quality fruit

30
Q

Vintage character port

A

Old name for Reserve Ruby port, now not allowed to be written on the lables

31
Q

Vintage Port

A

produced in exceptional years only,
aged in cask to be bottles by July 30 of 3rd year after harvest

32
Q

Single Quinta Vintage port

A

One estate’s harvest made in same fashion as vintage port.
Usually done in undeclared years
improves with age, like vintage port

33
Q

Late bottled vintage ports

A 
4 to 6 years in cask before bottling
Some tawny notes
Single vintage
Variable quality
Majority filtered
Rarely improves with age after bottling
34
Q

Envelhecido em garrafa

A

Additional 3 years bottle ageing in LBV ports

35
Q

Tawny port Specifications

A

Can be made by ageing in cask extensively
Paler wines due to provenance of grapes
Less extraction
Addition of white ports to pale colour, sometimes

36
Q

Reserve Tawny ports

A

7 yrs ageing prior to bottling
Blend of vintages
doesn’t improve with bottle age

37
Q

Tawny with age indication

A

10/20/30/40 yrs
Concentrated & developed character, truning more rancio with age
High quality fruit, matured, freshened and blended
Age claim in an approximation based on tasting by the panel

38
Q

Colheita Tawny

A

Vintage dated
Minimum 7 years in cask. Usually aged much longer

39
Q

What is special about Calem Colheita Tawny Ports

A

Not bottled until order is recieved.
Different bottles of same vintage may taste different due to that reason

40
Q

Subzones of Douro

A

Baixo Corgo
Cima Corgo
Douro Superior

41
Q

Styles allowed in port wines

A

Tawny
Ruby
Branco
Rosado

42
Q

Minimum alcohol required for ports

A

19 to 22% - except Branco Levo Seco at 16.5%

43
Q

Minimum alcohol required for Porto Branco Levo Seco

A

16.5%

44
Q

Minimum RS allowed in any port

A

17.5 g/l

45
Q

Principal soils in Douro Valley

A

Schist

46
Q

Extra Secco Ports - Min/Max RS

A

17.5 g/l to 40 g/l

47
Q

Secco Ports - Min/Max RS

A

40 g/l to 65 g/l

48
Q

Meio Seco ports - Min/Max RS

A

65 g/l to 85 g/l

49
Q

Doce Ports - Min/Max RS

A

85 g/l to 130 g/l

50
Q

Muito Doce Ports - Min/Max RS

A

130 g/l and above

51
Q

Generally declared port vintages since 2000

A 
2000
2003
2007
2011
2016
2017
52
Q

Generally declared port vintages in 1980’s and 1990’s

A 
1980
1983
1985
1988
1991
1992
1994
1997
53
Q

Generally declared vintage ports in 1970’s and 1960’s

A 
1960
1963
1966
1970
1975
1977
54
Q

What is Moreira da Fonseca method

A

The method of awarding points to vineyards for port production licences

KM Master Sommelier Study (52 decks)

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