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WSET Dip 4 > Port > Flashcards

Port Flashcards

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1
Q

Vineyards are found in what three districts in the Duoro Valley?

A

Baixo Corgo, Cima Corgo, Duoro Superior

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2
Q

Baixo Corgo

A

Westernmost zone. Wettest port production zone. Coolest average temps. Grapes here mainly for inexpensive ruby and tawny ports.

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3
Q

Cima Corgo

A

Further upstream from Baixo. Summertime average tmp few degrees higher and rainfall is approx 200mm less. Grapes here higher quality, used in Vintage and LBV

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4
Q

Douro Superior

A

Easternmost zone, least cultivated region, hottest ad driest of Duoro

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5
Q

Describe soils in Duoro Valley

A

Soils are granite and schist. stony, shallow, free-draining. Poor in nutrients (limiting vigor).

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6
Q

Describe importance of Schist.

A
  • Crumbles into layers easily

- splits into vertical layers, helping vine roots to dig deep into bedrock to find water (very little irrigation)

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7
Q

Methuen Treaty

A

1703 - ensured Portuguese wines received lower rates of duty in England than those of any other country.

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8
Q

What happened to Port in 1756?

A

Port vineyards officially demarcated and production regulations were drawn up by Marques de Pombal.

Pombal also created Real Companhia Velha.

  • all ports had to be bought through this.
  • there were fixed prices.
  • it was given exclusive right to supply spirit for fortification.
  • this was unpopular, but worked and port prices began to rise again.
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9
Q

What are the 3 types of vineyard layouts in the Douro?

A

Socalcos
Patamares
Vinha ao Alto

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10
Q

Socalcos

A

-Narrow terraces, supported by walls of dry rock.
-traditional method
-approx 6000 vines per hectare
-typically not suitable for mechanisation
UNESCO

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11
Q

Patamares

A

2 types: Large (2 rows of vines) and narrow (1 row)

  • uneven ripeness can be issues with the large patamares
  • terraces supported by a steep earth ramp.
  • small tractors can run up and down slopes
  • Positive: cheaper to implement/maintain than socalcos
  • Negative: Erosion and growth of weeds can be an issue
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12
Q

Vinha ao Alto

A
  • Vines plated in vertical rows
  • least expensive + easiest to maintain
  • negative: water run-off and erosion can be issue.
  • use of this vineyard management is relatively limited.
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13
Q

Viticulture hazard in Duoro

A
  • Late spring frosts (in highest altitude vineyards)
  • Cool, wet weather from the west during early summer (disrupts flowers + fruitset)
  • Downy mildew and botrytis (particularly in wet Baixo Corgo)
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14
Q

How are viticulture hazards managed?

A
  • Canopy management
  • Spraying with fungicides
  • Fertilizers may be used to improve poor nutrient status of soil
  • Herbicides to control weed that grow on slopes of patamares (these compete with vines for water and nutrients)
  • cover crops grown on vinha ao alto to prevent erosion
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15
Q

Port: 5 main grape varieties

A 
Touriga Franca
Tinta Roriz
Tinta Barroca
Touriga Nacional
Tinto Cao

*note over 100 varieties permitted and many vineyards planted with a field blend

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16
Q

What happened in Portugal in 1986?

A

Portugal entered the EU and producers were permitted to source and buy their own aguardente.

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17
Q

Touriga Nacional

A

• Considered the best of all Port grapes
• Low yields of small berries give wine high
in color and tannin, and intensely aromatic
• Produces deep, black wine with massive
extract and aromatics

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18
Q

Touriga Franca

A

Lighter, softer and rounder than Touriga Nacional, but gives very perfumed wines and tolerates heat and drought (most grown)

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19
Q

Tinta Roriz (Tempranillo)

A
  • Early ripening, best in cool sites (susceptible otherwise to water stress), can produce high yeilds
  • Contributes body, deep color”
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20
Q

Tinta Barroca

A
  • Early ripening, best in coolest sites (otherwise prone to heat damage and grape shrivelling), high yield
  • Contributes earthy aromas
  • Can lack acidity (unless planted in cool sites) and color tends to fade more quickly”
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21
Q

Tinta Cão

A
  • Late ripening, tolerant of heat, low yielding, thick skin, resistant to fungal disease
  • Contributes concentrated wines, high acidity, ageing potential”
22
Q

Best white grapes for Port.

A

Muscatel, Goveio, Malvasia Fina, and Viosinho

23
Q

Instituto dos Vinhos do Porto e do Duoro (IVDP)

A

An interprofessional body created to supervise both Port and Duoro wine producers after the Casa do Douro went bankrupt from a bad investment in Royal Oporto.

24
Q

How is the Douro demarcated?

A

The boundaries mostly follow the outline of the schist (it’s so important to the viability of grape growing in the region)

25
Q

Vinha Velha

A

Old Vines, key part of premium Port wines

26
Q

Tinta Amarela (Trincadeira)

A

”- Prone to fungal disease

- Contributes full-body, concentrated black fruit and spicy notes + approachable in youth but capable of ageing”

27
Q

Sousão

A
  • Contributes deep color, acidity
28
Q

Malvasia Fina (Boal) - white

A
  • Neutral wines with med acid, full body, slightly honeyed character
29
Q

Moscatel Galego Branco (Muscat Blanc à Petit Grains)- white

A
  • Aromatic, often used in unaged styles
30
Q

Winemaking

A
  • Fermentation is stopped by the addition of a grape spirit (aguardente) to create sweet wines (80 - 120 g/L)
  • Maceration lasts max 2 days so needs to be effective
  • No Malo (can handle abv from fortification)
31
Q

Extraction Techniques

A
  • Foot Treading in Lagares
  • Modern Lagares
  • Pumping Over
  • Stainless Steel Pistons
  • Autovinifiers
32
Q

Describe Foot Treading in Lagares (extraction technique)

A

”- Foot Treading in Lagares (shallow square granite tanks - effective at extraction but gentle enough to not crush seeds)

33
Q

Describe Modern Lagares (extraction technique)

A
  • Modern Lagares (robotic lagares - silicon ““feet”” press grapes - can produce equal quality to traditional foot treading)
34
Q

Describe Pumping Over (extraction technique)

A
  • Pumping Over (Can produce deep color and high concentration but not as effective as lagares)
35
Q

Describe Stainless Steel pistons (extraction technique)

A
  • Stainless Steel Pistons (open stainless vats with pistons that punchdown the cap to a programmed schedule - used in conjunction with pumping over - seems to produce wines of similar quality to those extracted via lagares)
36
Q

Describe Autovinifiers (extraction technique)

A
  • Autovinifiers (Cheapest option but extraction doesn’t take place until fermentation starts so used for basic Tawny, White, Ruby Ports)”
37
Q

Port fermentation

A
  • Stainless steel to control temp (prolongs process to prolong period of extraction)
  • May or may not be destemmed
  • 82 - 90 F for reds
  • 63 - 72 F for whites
  • Ambient yeast
  • Stopped when the wine reaches 5 - 7% abv (80 - 120 g/L)
38
Q

Draining

A
  • The wine is drained from the skins before the aguardente is added (so process must be efficient or else the must will keep fermenting, using up sugar that may be desired in the final wine)
  • Mass of grape skins left after draining will be pressed and the juice blended into free run (good extraction here)
39
Q

Aguardente

A
  • Spirit used to stop ferm and fortify wines, comes from grapes or grape-derived products
  • 77% abv to get wines to 19% - 22% abv
  • Low abv comparatively which means it has more character and you need more of it = influences the wine
  • The style and quality of the fortifying spirit has significant influence on the style/quality of the wine -> important to choose well
40
Q

Post-Fermentation

A
  • Wines stay in Douro for the winter where they’re left to clarify before racking; transported to lodges in Vola Nova de Gaia in the spring
  • Blending may happen at any point (blends consist of different vineyard parcels, grape varieties, styles, vintages, lot treatments)
  • Blend for consistency, house style, and ““producing a wine of the right profile and quality for the style it is to become”” p37
41
Q

Maturation Location

A
  • Vila Nova de Gaia (strong Atlantic influence = cool and constant temperatures which are ideal for maturation)
  • VN has become touristy so many producers building well-insulated, humidity controlled lodged near vineyards
42
Q

Maturation

A
  • Aged in old oak (never new), from balsieros on the large side to pipes on the smaller side
  • Racking to remove lees, prevent off aromas in bottle, and control oxidation”
43
Q

Balseiros

A

Old oak vats that hold 100,000 litres = store wines and keep them fresh, little influence

44
Q

Pipes

A

Old oak barrels that hold 600 litres = gentle oxidation

45
Q

Bottle Matured

A

Wines that have been aged for three years in bottle before release from the winery can use this on the label (Crusted + LBV)

46
Q

History (The beginning of Port)

A
  • 17th Century: Trade war between EN & FR make EN increase trade with Portugal -> Powerful red wines became popular in EN and they started ““fortifying”” the wines with brandy to stablize the wines for the journey = Port was born
  • 17th Century: The practice of fortifying wine DURING fermentation started when two British merchants visited the Abbot of Lamego and found the sweet wines made there were higher quality than the dry wines they had seen anywhere else = Modern Port was born”
47
Q

History (evolving role of shipper)

A

”- 17th Century: many famous Port shippers were established (Kopke, Warre, Croft, Quarles Harris, Taylor’s)

  • Shippers used to be agents that took a commission for shipping OR bought Port from brokers in the Douro and matured them in Lodges in Vila Nova de Gaia prior to shipment (like the Sherry Bodegas de Crianza y Expedicion)
  • Shippers are now producers (with their own vineyards, wineries, and bottling facilities)”
48
Q

History (rocky sales & Pombal)

A

”- 18th Century: Methuen Treaty in 1703 ensured lowest duty rates for trade w/ EN

  • Port’s popularity led to large amounts of low quality which later led to decreased demand (and oversupply)
  • 1756: to combat quality issue, Port vineyards were officially demarcated and production regulations were drawn up by the PM, the Marques de Pombal
  • 1756: Pombal created the Real Companhia Velha from which all Ports for export had to be bought (org could also fix prices and got exclusive right to supply the spirit used)
  • As a result -> sales volumes started to rise again”
49
Q

History (hard times lead to consolidation)

A

”- 19th Century: Hard times (Peninsular wars, mildew, phylloxera, Portugese Cival War) made many small growers and producers have to sell their land and proprties in order to survive
- Shippers to advantage of low prices and started to own their own vineyards and quintas (estates)”

50
Q

History (regulation & parcel ratings)

A

”- 20th Century: Creation of the Instituto do Vinho do Porto (IVP, 1933) responsible for the administration and supervision of the port industry and the Casa do Douro (1932) a secondary authority to supervise the growers

  • Vineyard parcels rated A - I based on suitability for producing Port (classification remains today)
  • Casa do Douro and IVP controlled purchase of aguardente”
51
Q

History (improvement & innovation)

A

”- 21st Century: (1980s) Work Bank offered low-interest loans to Douro growers who could plant/replant up to 10 hec of vinyard (provided it was on A/B parcels and only the 5 prescribed grape varieties)

  • Major shippers (Cockburn’s, Ferreira, Ramos Pinto) with the local Uni fund vineyard research programme
  • 2.5k ha planted on wider terraces (patamares) w/ blocks of prescribed grapes
  • 1986: Portugal enters the EU
  • 1990: Casa do Douro bought 40% of Royal Oporto (lg shipper) w/ goal of allowing growers to trade their own products but it was a fail (org later goes BK)
  • 1991: Producers permitted to source and buy their own aguardente in the open market leading to a rise in quality of spirit/Port overall
  • 2003: New interprofessional body (Instituto does Vinhos do Porto e do Douro - IVDP) was created to supervise P/D producers
  • Other Innovations to Note: Improved patamares design, more notable grape varieties surfacing, labor shortage -> tech innovation for foot treading”
52
Q

Beneficio

A

”- IVDP Runs this system

  • System of rating the quality of the vineyards (A - I), lower than F you can’t make Port (unfortified wine or distilled spirit)
  • **READ THIS, 43 - 44”

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