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WSET Dip D5 > Port > Flashcards

Port Flashcards

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1
Q

What is Port?

A

Sweet, fortified wine from the Douro Region in Portugal

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2
Q

What are some of the famous Port houses that got started around the same time Port came to fame?

A
  • Taylor’s
  • Kopke
  • Croft
  • Warre
  • Quarles Harris
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3
Q

What are Lodges?

A

Port wine cellars or warehouses

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4
Q

How did the practice of fortifying wines during fermentation come about?

A

It 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 and shipped the entire stock to England

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5
Q

What helped insure Ports rise to fame in England?

A

The Methuen Treaty in 1703 as it gave Portuguese wines preferable duties compared to other countries.

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6
Q

What was an unintended consequence of Ports rise to fame?

A

Large amounts of poor quality Port, made from thin wines that used cheap spirit and colored with elderberry juice, started being produced and lead to over supply and falling prices

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7
Q

What action was taken to correct the slump that Port was beginning to see in the 1700s?

A

In 1756, the Port vineyards were officially demarcated (boundaries were made) and production regulations were made by Prime Minister Marques de Pombal

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8
Q

What challenges did Portugal face at during the 19th century?

A

The Peninsular Wars followed up by the Portuguese Civil War in the beginning.

By the late 19th century vineyards were being hit with both mildew and phylloxera

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9
Q

What were the shippers doing during all of the challenging times in the 19th century?

A

They took advantage of the low prices, bought up vineyard land and started their own Quintas

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10
Q

What is the IVP, and when was it created?

A

The IVP is the Instituto do Vinho do Porto with is responsible for the administration and supervision of the Port Industry. It was created in 1933

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11
Q

What does the Casa do Douro, and when was it created?

A

They are a secondary authority which supervises the growers within the Port region. It was created in 1932

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12
Q

What financial assistance did the World Bank offer to growers in the Douro in the early 1980s?

A

They offered low interest loans who could plant or replant up to 10 ha (provided that the vineyards were classified as A or B grade) and that only five prescribed varieties were used.

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13
Q

When did Portugal join the EU?

A

1986

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14
Q

What was one unexpected consequence of Portugal joining the EU?

A

In 1991 Port producers were permitted to source and buy their own aguardente on the open market. This lead to a rise in quality of spirit used and Port overall.

Before this was controlled by the IVP and Casa do Douro

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15
Q

What is aguardente?

A

It is the spirit used to fortify Port

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16
Q

What did the Casa do Douro do in 1990?

A

They (controversially) bought a 40% stake in one of the largest shippers at the time, Royal Oporto. Originally, this was thought to allow growers to trade their own products.

However the venture was not a success, and the Casa do Douro went bankrupt.

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17
Q

After the Casa do Douro went bankrupt, what organization was created to fill its role?

A

The Vinhos do Porto e do Douro (IVDP), which supervises both the Port and Douro producers.

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18
Q

Where is the Douro located?

A

In north east Portugal.

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19
Q

How many ha are covered by the Douro appellation?

A

250,000 ha

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20
Q

How many of the 250,000 ha covered by DO Douro are registered to DO Porto?

A

32,000 ha

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21
Q

What is the climate in the Douro?

A

Warm continental climate with temperatures reaching 40°C/104°F during the summer.

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22
Q

What mountain range protects the Douro Valley from the influences of the Atlantic?

A

Serra do Marão

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23
Q

What are the three sub-regions of Porto?

A
  • Baxio Corgo
  • Cima Corgo
  • Douro Superior
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24
Q

Which Porto sub-region tends to be the coolest and wettest?

A

Baxio Corgo

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25
Q

What wines are typically created from the grapes grown in Baxio Corgo?

A

Inexpensive Ruby and Tawny Port

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26
Q

Which Porto sub-region do most of the well-known producers source their fruit for their high end bottlings/

A

Cima Corgo. Fruit from this sub-region are used to produce Age-Indicated Tawny Port and Vintage Ports.

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27
Q

Which Porto sub-region is the hottest, driest and most sparsely planted?

A

Douro Superior

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28
Q

What are the soils like in the Douro?

A
  • They are free-draining and poor in nutrients, which helps limit vigour.
  • The underlying bedrock is schist, which is a rock that crumbles into layers.
  • Due to ancient tectonic movement, the schist in the splits vertically, instead or horizontally, making it easier for roots to penetrate deeper into the bedrock to find water
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29
Q

Is irrigation permitted in the Douro?

A

Only in the most extreme circumstances.

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30
Q

What are they three different types of vineyard layouts in the Douro Valley?

A
  • Socalcos
  • Patamares
  • Vinha ao Alto
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31
Q

Describe what a Socalcos is

A

It is the traditional method for vineyard layout, which is narrow terraces, supported by walls of dry rock. Typical planting densities of ~6,000 vines per ha. Vine densities is kept low so small tractors can enter the terraces to reduce manual labor needs.

This layout is not suitable for mechanisation, and for this reason Socalcos are usually not considered when planting new vineyards.

Socalcos are also UNESCO protected, so they cannot be converted to another layout and must be maintained.

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32
Q

What is a Patamares?

A

This another vineyard layout which are terraces supported by a steep earth ramp instead of a stone wall.. Small tractors are able to run up and down by using tracks that run diagonally up the slope.

Patamares are cheaper to implement and maintain the Socalcos, but erosion and the growth of weeds on the ramps can be problematic.

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33
Q

True or False,

There are two different kind of Patamares?

A

True!

  • There is a large, wide Patamares that supports two rows of vines on each terrace. These are the original form of Patamares which were constructed when bulldozers used to create the terraces were large and bulky. Though this method has better land usage, uneven ripeness can be an issue due to one row having better sun exposure
  • The more modern version or Patamares are more narrow, and only support one row of vines which make use of more modern technology.
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34
Q

What is the typical planting density of Patamares?

A

3,000 to 3,500 plants per ha

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35
Q

How are Vinha ao Alto vineyards laid out?

A

Vines are planted in vertical rows up the slope.

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36
Q

What are some pros and cons for Vinha ao Alto vineyards?

A

Pros:

  • It is the least expensive option to plant and maintain
  • Allows for relatively high plantings (5,000 vines per ha)
  • Efficient use of land

Cons:

  • Above 40% incline mechanisation is not usable
  • Water run-off and erosion can cause significant problems
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37
Q

How are the vines for Vinha ao Alto vineyards trained?

A

Cordon-trained and spur-pruned, or head-trained and cane-pruned. VSP trellised to promote even sun exposure and ripening. This also helps with mechanisation where viable.

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38
Q

What are some of the vineyard management choices made for Vinha ao Alto vineyards?

A
  • Summer pruning of leaves may be carried out to ensure sun exposure throughout the growing season, especially for late-ripening varieties.
  • Drought tolerant rootstocks are also widely used (110R and 1103P, which are hybrids of V. rupestris and V. berlandieri)
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39
Q

What is the maximum yield permitted for Port wine production?

A

55 hL/ha, but due to limited water and some vineyard hazards and diseases, yields may be closer to 30 hL/ha

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40
Q

What are some of the hazards and diseases that can plague vineyards in the Douro Valley?

A
  • Spring Frost
  • Cool and wet weather may disrupt flowering and fruit set
  • Downy mildew and botrytis bunch rot
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41
Q

How is most of the harvest in Port carried out?

A

By hand. However due to an ageing and fleeting population throughout the Douro Valley, mechanisation is becoming more important.

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42
Q

How many grape varieties are permitted for the production of Port?

A

Over 100

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43
Q

What are the 5 prescribed varieties that have been the focus replanting efforts and clonal research in the Douro Valley?

A
  • Touriga Franca
  • Tinta Roriz
  • Tinta Barroca
  • Touriga Nacional
  • Tinto Cão
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44
Q

Are the vineyards in the Douro planted to single varietals, or more likely to be a field blend?

A

Field Blend

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45
Q

What is a key part of the blend for premium and super-premium Port wines?

A

Vinha Velha, or old vines, with some shippers making wine exclusively from old vine fruit

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46
Q

What are the most important black grape varieties for Port?

A
  • Touriga Franca
  • Tinta Roriz
  • Tinta Barroca
  • Touriga Nacional
  • Tinta Amarela
  • Tinto Cão
  • Sousão
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47
Q

What are the key white grape varieties for Port?

A
  • Malvasia Fina

- Moscatel Galego Branco

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48
Q

What are some of the characteristics of Touriga Franca?

A
  • Late ripening
  • Tight bunches w/thick skins making it relatively resistant to fungal diseases
  • Can be vigorous so summer pruning may be needed
  • Contributes color, tannin and acidity
  • Contributes red and black fruit flavors, as well as floral aromas

It is very popular with producers and growers so it is by far the most grown variety

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49
Q

What are some of the characteristics of Tinta Roriz?

A
  • Early ripening
  • Grows best in relatively cool sites or else it can suffer from water stress
  • Lends body and color to the blend
  • Can be produced in high yields, but can also lack concentration
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50
Q

What are some of the pros and cons of Tinta Barroca?

A

Pros:

  • Early ripening
  • Does best in coolest sites (high elevation of north facing slopes)
  • More earthy notes
  • Capable of producing high yields

Cons:

  • Can lack acidity if planted in warmer sites
  • If planted in warm sites it is prone to heat damage and shrivel
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51
Q

What are some of the characteristics of Touriga Nacional?

A
  • Mid-ripening
  • Thick skinned grapes
  • Deep color intensity and high levels of tannin
  • Retains acidity well
  • Concentrated flavors of black fruit and floral aromas
  • Can suffer from excess vegetation so summer pruning may be required
  • Susceptible to coulure, which can lower yields and cause vine imbalance
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52
Q

What are some of the characteristics of Tinta Amarela?

A
  • Prone to fungal disease due to its tight clusters
  • Produces full bodied wines
  • Concentrated black fruits and spicy notes
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53
Q

What are some of the characteristics of Tinta Cão?

A
  • Low yielding
  • Small thick-skinned grapes make it resistant to fungal disease
  • Late ripening
  • Heat tolerant
  • Produces concentrated wines with high acidity
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54
Q

What are some of the characteristics of Sousão?

A
  • Thick skinned variety
  • Deep intensity of colour
  • Ability to retain high levels of acid

It is becoming popular among producers

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55
Q

What is another name for Malvasia Fina?

A

Boal

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56
Q

What is the range of residual sugar found in Port?

A

80-120 g/L

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57
Q

How long does maceration last for Port production?

A

Two days maximum, therefore extraction techniques need to be very effective

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58
Q

What are the key methods used for extraction in Port wines?

A
  • Foot treading in Lagares
  • Modern Lagares
  • Pump overs
  • Stainless-steel pistons
  • Autovinifiers
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59
Q

What is a Lagar?

A

It is a shallow (80cm/31.5in deep) square tanks, allowing a large surface area between the must and grape skins

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60
Q

Why was foot treading in Lagares done for so long for Port production? Is it still used today?

A

Foot treading is very effective at extracting tannins, while gentle enough not to crush the seeds.

Foot treading is still used for a small number of premium and super-premium Ports

61
Q

How do Modern Lagares work?

A

Modern Lagares, also known as Robotic Lagares, are made with silicon ‘feet’, attached to a stainless-steel gantry, which presses the grapes against the floor of the lagar while punching down the cap.

62
Q

What are some of the advantages vs disadvantages of Robotic Lagares?

A

Ad:

  • Reduce the need of a workforce which can be difficult to find
  • Produce wines of equal quality to those produced by foot treading

Dis:
- Initial investment is high

63
Q

Is pumping over as effective as foot treading/robotic Lagares?

A

No

64
Q

How do the stainless-steel pistons work?

A

When using an open stainless-steel vat, pistons punch down the cap on a programmed schedule.

65
Q

Is using stainless-steel pistons as good as foot treading?

A

On its own, no. But if this technique is combined with pump overs to promote even more extraction, it is believed to be almost as effective as foot treading. The wines produced seem to be of very similar quality as well.

66
Q

How do Autovinifiers work?

A
  • Sealed concrete or stainless-steel tanks are used
  • Using the rising pressure of CO2 produced via fermentation, juice is pushed up through pipes into a holding tank
  • When the pressure reaches a certain level, a valve automatically releases and the wine in the holding tank, no longer supported by the gas sprays over the cap

This requires no electricity so this can be one of the cheapest options for Port production.

67
Q

What is one of the drawbacks from using a Autovinifier?

A

Because this process is reliant on CO2, little color extraction occurs before fermentation starts.

Generally the wines made in the way are used for basic Tawny, Ruby and White Ports

68
Q

What material are most modern fermentation vessels made from and why? (Port)

A

Stainless-steel. This is because stainless-steel allows for easy temperature control, which can be used to slow the fermentation and prolong extraction. Stainless-steel also has the advantage of being easier to clean.

69
Q

What is the fermentation temperature for white wines and red wines meant for port production?

A
  • Reds are fermented at 28-32°C (82-90°F)

- Whites are fermented at 17-22°C (63-72°F)

70
Q

What type of yeast is used for Port production?

A

Many producers are using ambient yeast for fermentations as they are sufficient to start fermentation and completing fermentation to dryness is not a concern for producers

71
Q

True or False,

The spirit used to fortify the base wine for Port must come from grapes or grape-derived products?

A

True

72
Q

What is the abv for the spirit used to fortify the base wine for port?

A

77% (+/- .5%)

73
Q

What are Port wines fortified to?

A

19-22% abv

74
Q

How does the aguardente compare to the spirits used for other fortified wines?

A

The aguardente is relatively low abv (77%) compared to the 95-96% abv. So where as the 95-96% spirit is neutral, the 77% spirit has more character.

75
Q

How much spirit must be used to fortify Port?

A

Approximately 1L of spirit for every 4L of fermenting must

76
Q

When is fermentation stopped if you are making a Port wine?

A

When the base wine reaches 5-7% abv

77
Q

What happens when the base wine of Port reaches that 5-7% abv?

A

The wine needs to be quickly drained off the skins. Modern fermentation vessels (including Lagares) are designed to drain as quickly as possible, while older granite Lagares which can take hours.

The reason this needs to happen quickly is that the fermentation will continue to consume sugar that may be desired for the final wine until the aguardente is added.

78
Q

What happens to the left over Port must after the base wine is drained off?

A

It is pressed and much of the press will be blended into the free run to provide greater color and tannin. Which will be necessary for wines that are to undergo long periods of ageing.

79
Q

When are the grapes for Port picked?

A

When the flavors and tannins are ripe.

80
Q

So if the grapes for port are picked at phenolic and physiological ripeness, what can that mean about the acid in the grapes?

A

It may mean that the grapes are low in acid/have a higher pH

81
Q

If the grapes are low in acid, the final wine will be low in acid, so what may be done to correct this?

A

Acidification

82
Q

Does Port go through MLC?

A

No, the lactic acid bacteria cannot tolerate the high alcohol levels

83
Q

True or False,

All Ports spend their first winter in the Douro?

A

True! Following fermentation the wines are left to clarify before they are racked off the gross lees

84
Q

Where do the the Port wines travel to next after leaving the Douro?

A

They travel to the lodges in Vila Nova de Gaia

85
Q

Between the winter racking and the Port being shipped to Vila Nova de Gaia, does anything else happen to the wine?

A

Yes, the wine may be filtered via a rotary vacuum filter to extract the remaining lees.

86
Q

When, if at all, does blending occur for Port?

A

Blending is a key part of the production of Port and may happen at any point.

87
Q

Why do Port producers blend their wines?

A

Ports are generally a blend of:

  • Different grapes
  • Different parcels
  • Depending on style, different vintages too
  • Different treatments in the winery

This is done because many Ports are non-vintage blends with consumers expecting consistency of style from year to year

88
Q

What are two vinification techniques are slightly more unique to Port wines?

A
  • Making a range of wines in sweetness level so that final sweetness levels can be adjusted
  • Co-fermentation of different grape varieties
89
Q

How can the choice of spirit affect the final wine in Port?

A
  • Some producers may choice to add a more neutral spirit as to showcase the wine
  • Other producers may choose a slightly more aromatic (more fruity esters) spirit to add another character to the wine

It is also important to note that the price of the spirit will also have an effect on the final price so high quality spirit will go into high quality port and vice versa.

90
Q

What is an important, but sometimes over looked difference between large producers vs smaller producers?

A

Reserve stocks; Large Port houses/shippers will have a larger reserve stock to pull from to create a consistent style of ‘house wine’. Large Port houses will also be able to offer a wider range of styles compared to smaller houses.

91
Q

Give the name for 100,000L vats/barrels used for storing Port and to keep them fresh

A

Balseiros

92
Q

What is a pipe? (Port)

A

a 600L barrels used for gentle oxidation of Port Wines

93
Q

Are new oak flavors desired in Port?

A

No, so any new barrels that come into a house will be used to produce unfortified wines for a few years prior to being used for Port

94
Q

Why were new port wines shipped up river to Vila Nova de Gaia from the Douro?

A

The climate for maturing Ports was better as it has a more consistent and cooler climate due to proximity to the Atlantic Ocean.

95
Q

Where are most Ports aged now that Vila Nova de Gaia is a tourist destination?

A

Since Vila Nova de Gaia has become a tourist destination, most Port houses have built well-insulated, humidity-controlled lodges in the vineyard areas.

96
Q

What are the reason that racking is carried out for Port wines?

A
  • It can be used as a wine to control the amount of oxidation in a wine
  • It is racked off the lees to avoid any that gradually accumulate to avoid potential off-flavors
97
Q

List of the different styles of Red Port

A
  • Basic Ruby
  • Basic Tawny
  • Reserve Ruby
  • Reserve Tawny
  • Tawny with an Indication of Age
  • Colheita
  • Vintage
  • Single Quinta
  • Crusted
  • Late Bottle Vintage (LBV)
98
Q

What are the characteristics of Basic Ruby Ports?

A
  • Medium Bodied
  • Medium Tannin
  • Red and Black Fruit Flavors
  • Suitable for drinking early
  • Not suitable for ageing
  • Can have a slightly harsh alcohol flavor due to the use of inexpensive spirit
99
Q

How long are Basic Ruby Ports generally aged?

A

Maximum of 3 years

100
Q

How long must Reserve Tawny Ports be aged?

A
  • They must be aged a minimum of 6 years in wood
101
Q

How does a Ruby Port qualify for Reserve Ruby?

A

Since there is not an ageing requirement for Ruby Port, the wines must be approved by the IVDP’s tasting panel.

  • These wines tend to be more concentrated and of a higher quality than Basic Rubys
102
Q

What is the general ageing vessel used for Tawny Ports with an indication of age?

A

620-640L barrels

103
Q

List the different ages that can be listed on the labels of age indicated Tawny Ports

A
  • 10
  • 20
  • 30
  • 40
104
Q

Are Tawny Ports with age indications fined or filtered?

A

No, due to the long ageing period, clarification and stabilization occurs naturally

105
Q

Are Tawny Ports with age indications truly as old as the label states?

A

No, it is neither minimum ageing requirement, or how old the wine in the bottle is. These wines are usually blends of multiple vintages, and they may be older or younger than the age stated on the bottle.

These wines are also tasted by the IVDP and must be deemed to have the characteristics of a wine of that age.

106
Q

What are the labour cost associated with producing Tawny Ports with an indication of age?

A

These wines can actually be quiet expensive to produce:
- The barrels need racking and topping up due to evaporation of the wine

  • Also this category has seen an increase in sales over the last few years so stocks are being depleted, also leading to an increase in price.
107
Q

Describe what Colheita Ports are

A

Colheita ports are Tawny ports made from the grapes of one Vintage. They must be aged for a minimum of 7 years in small barrels. The label must state the vintage of the wine as well as when the wine was bottled.

108
Q

Describe Vintage Port

A
  • Vintage Ports are wines from one ‘declared’ vintage
  • Producers must register their intention to release a Vintage Port in the second year after harvest
  • The young wines are approved by an IVDP tasting panel
  • Producers usually only declared where their grapes and young wines are exceptional
109
Q

If there are two exceptional vintages back to back, will Port producers ‘declare’ them?

A

Although this would be a rare occurrence, the producer may not declare another vintage, as the sales from one Vintage Port may affect the other.

110
Q

What are the two main grapes used in Vintage Ports?

A
  • Touriga Franca

- Touriga Nacional

111
Q

If a wine does not become a Vintage Port, what else may it become?

A
  • Single Quintas
  • LBV
  • Crusted
  • Part of a different Tawny Port
112
Q

What are some other factors that play into Vintage Ports aside from grapes and quality of them?

A

Most of the time the grapes will come from high quality plots, often from the shippers own vineyards. Sometimes they may even come from very select plots made up of old vines

113
Q

What is the original super-premium single plot Port?

A

Quinta do Noval Nacional

114
Q

How long will Vintage Port be aged in large old wood vessels?

A

Maximum of 3 years before under going extensive bottle ageing.

The majority is bottled after 18-20 months in barrel

115
Q

What is Crusted Port

A

A non-vintage port that is aged in wood for up to two years before being bottled without fining or filtering. Hence a deposit or ‘crust’ forms in the bottle. The bottling date must appear on the label.

Crusted Ports can be released anytime after bottling, however after 3 years of bottle ageing the label can include the term ‘bottle matured’.

116
Q

Can Crusted Ports age like Vintage Ports?

A

Yes, the wines can be similar in style to vintage port and have considerable ageing potential.

117
Q

What is an LBV Port?

A

Late Bottle Vintage Ports are wines that come from a single year and must be bottled between four and six years after harvest.

118
Q

Is LBV Port as good as Vintage Port?

A

Generally the answer is no as the fruit is not at the same quality as Vintage Port. This also means that between the fruit quality and long ageing before bottling that these wines are ready to drink.

119
Q

What are LBV Ports aged in before bottling?

A

They are generally aged in large wooden vessels or stainless-steel vats to avoid oxidation.

120
Q

Can LBV Ports also put the term ‘Bottle Aged’ on their labels?

A

Yes, similar to Crusted Ports, LBV Ports can add the term ‘Bottle Aged’ if they spend 3 years in bottle before release.

121
Q

When was Rose/Pink Port invented and by whom?

A

In the 2000s by Croft

122
Q

Where do the grapes for Rose Port come from?

A

Pink Port is usually made from black grapes grown from cool, high altitude vineyards, or from Baxio Corgo

123
Q

How long does the must for Port macerate before the juice is drained off the skins?

A

only a few hours

124
Q

What is the fermentation temperature for Rose Port?

A

15-16°C (59-61°F) to retain red berry fruit aromas

125
Q

How important is the quality of the aguardente in Rose Port?

A

It is very important. While the aguardente will be as neutral as possible, it must be of high quality so the it does not stand out since Rose Port has less intense flavors and very little tannin compared to Red Port

126
Q

True or False,

The grapes used to make White Port can be scattered within vineyards with black grape varieties, or be entire vineyard parcels?

A

True

127
Q

Are White Ports made the same across the board?

A

Nope! White Ports are made in a range of styles, degree of sweetness, and oxidation.

128
Q

How are White Ports handled if they are meant to be made in a fruity, unoxidized style?

A
  • Muscatel will be a key grape as it will lend aromatic fruit and floral notes
  • Juice will spend some time on the skins and inoculated with SO2 at cooler temps to limit oxidation
  • Juice is then drained, must is pressed and the juice will ferment at 17-18°C (63-64°F) to enhance and retain fruity aromas
  • Wines may be stored either in stainless-steel tanks or large oak vats
129
Q

How are White Ports handled if they are meant to be made in a highly oxidized style?

A
  • Malavasia will usually be a key part of the blend, adding subtle flavors in its youth, and turning honeyed and nutty with age
  • May spend slightly longer time on the skins
  • Usually fermented at a slightly warmer temperature (20-22°C/68-72°F) to extract more phenolics
  • These wines are aged for several years in small cask
130
Q

True or False,

White Port can qualify for Aged Indicated Port, Vintage Port and Reserve Port

A

False. While they can qualify for Aged Indicated Ports and Reserve Ports, they cannot qualify for Vintage Port.

However they can Qualify for Colheita Port

131
Q

Do White Ports with an indication of age have to pass a tasting panel as well?

A

Yes, they must still be tasted by a IVDP panel to make sure they have the characteristics of a port of 10/20/30/40 years of age

132
Q

How long must a White Port be aged to qualify for the ‘Reserve’ Category?

A

7 years in wood

133
Q

What are the requirements for White Port that wish to be labeled as Colheita Port?

A
  • Must come from a single Vintage

- Aged for a minimum of 7 years in wood

134
Q

How many land owners are their in the Douro Valley?

A

21,000

135
Q

What is the average land owning in the Douro Valley?

A
  • 43% of landowners own less than .5 ha

- 92% of landowners own less than 5 ha

136
Q

Since land holdings on average are so small, most growers choose to sell their grapes to either _____ or _____ Port producers, or to a _______

A
  • Medium
  • Large
  • Cooperatives
137
Q

How much of the wine produced in the Douro Valley is done by Cooperatives?

A

20%

138
Q

Do Cooperatives produce and sell their own wines?

A

While they are permitted to sell under their own brand, most cooperatives will sell their wines to the shipper brands via Brokers

139
Q

What percentage of Port sales by volume are controlled by the 5 largest groups?

A

80%

140
Q

List the 5 largest Port producing groups

A
  • Gran Cruz
  • Symington Family Estates
  • Sogrape
  • Fladgate Partnership
  • Sogevinus
141
Q

How much Port can be released by a shipper in a single year?

A

1/3 of its total stocks, as set by the IVDP

142
Q

What is the Benefico?

A

It is the system that controls the amount of Port must that can be produced in a year

143
Q

How are the different Port vineyards classified?

A

They are given a letter rating (A thru I) based on the following factors:

  • Location
  • Altitude
  • Aspect
  • Soil
  • Grape Varieties Planted
144
Q

How do the vineyard ratings affect how much port wine can be produced from a vineyard?

A
  • The ratings go A thru I, with A being the highest and I being the Lowest.
  • The higher the vineyard rating, the more port that be produced.
  • Vineyards with a rating below F cannot make Port wines, but can instead be used to make unfortified wines or distilled into spirits
145
Q

Is the amount of Port must (juice designated for Port) the same every year?

A

Actually no, it is not. It is highly regulated via the beneficio.

  • The three main bodies: Growers, Producers and the IVDP take into consideration the market demand and the current stocks available in the market.
146
Q

What is the overall goal of the beneficio system?

A

To keep the grape and wine prices stable through its influence on the balance of supply and demand

147
Q

How does the price of grapes vary between those within the beneficio system and those outside it?

A
  • 1.20-1.40 for grapes within the system

- .25-.40 for grapes outside the system

148
Q

What are the top two markets for Port Wine?

A

France is the largest market by volume (it is drunk as an aperitif) , followed by the domestic Portuguese market

WSET Dip D5 (5 decks)

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