Port

Question 1

What are the tree sub-divisions within Porto?

Answer 1

Baixo Corgi - lightest wines
Cima Corgi - most top vineyards
Duoro Superior -also a source of top-quality vineyards

Question 2

How are the narrow terraces called, where the vines are traditionally planted?
What is the new style, that allows mechanisation called?

Answer 2

Socalcos

Patamares

Question 3

Grape varieties using for Port wines?

Answer 3

Touriga Nacional
Touriga Franca
Tinta Roriz
Tinta Barroca
Tinto Cão

Question 4

Port production

Answer 4

• post fermentation is stopped by fortification once the alcohol level reaches 5-9% ABV
• foot treading is sometimes still used in premium port production
• ‘Autovinifers’- an automated extraction that allows more skin contact (similar to pumping over)
• Piston plungers and robotic Lagares (these systems are designed to imitate foot treading)
• fortification kills the yeast to create a stable sweet wine (19%-22% abv.)

Question 5

What’s the name of spirit that’s used for fortification?

What’s the max. Alcohol?

Answer 5

Aguardente.

Can be no stronger than 77%

Question 6

Two types of inexpensive ports?

What’s the difference?

Answer 6

Ruby and Tawny.
Ruby- a blend of wines that are typically 1-3 years old
Tawny-no older than Ruby ports, have more of a brown tone which is achieved by using less heavily extracted or lighter wines, period of hit maturation in Duoro and/or heavy fining to remove colour

Question 7

What are reserve/Reserva ports?

Answer 7

Ruby or Tawny of a higher quality

Question 8

LBV ports

Answer 8

Late Bottled Vintage - vintage ports that have been aged for 4-5 years before they are bottled.

Question 9

Tawny with an indication of age

Answer 9

These wines undergo a long period of oxidative maturation in pipes.
They are labelled: 10,20,30 and 40 years old.
The label must state the year of bottling.

Question 10

Vintage Ports

Answer 10

Producers must register their intention to produce vintage Port in the second year after the harvest and the wine must be bottled no later than the third year.
Can be consumed young or aged.
More concentrated and tannic ports
Typically are a blend of the finest wines