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Port Flashcards

1
Q

What ensured that Portuguese wines receive lower duties in England?

A

Methuen Treaty of 1703

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2
Q

Sole company of Port export, and when was it enacted?

A

1756

Real Companhia Velha

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3
Q

Governing body of Port, and when was it enacted?

A

IVP - Instituto do Vinho do Porto

1933

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4
Q

Climate and size of Douro?

A

250000ha region with 43000 planted

Warm continental climate (NE Portugal)

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5
Q

Three sub-regions of Douro:

A

Baixo Corgo
Cima Corgo
Douro Superior

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6
Q

Soil of Douro:

A

Stony, shallow, poor in nutrients

Underlaying schist

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7
Q

Three types of vineyard layouts in Douro?

A

Socaicos (narrow terraces with stone wall)
Patamares (terraces with steep earth ramp)
Vinha ao Alto (vertical rows up slope)

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8
Q

Describe pros and cons of patamares?

A

Easier and cheaper to implement/maintain
Large/wide: efficient but inconsistent
Narrow: only support one row of vine, but more precise water access and ripening

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9
Q

Describe pros and cons of vinha ao alto?

A

Cheapest
High density, more efficient
Can’t be used above 40% incline
Water/erosion problems

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10
Q

Vine training methods used in Douro?

A 
Cordon-training
Spur-pruned or head-trained + cane-pruned
VSP treillising
Summer pruning to ensure sun exposure
Drought-tolerant rootstock
Frost protection
Fertilizer
Hand harvesting (typical)
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11
Q

Maximum and typical yield in port?

A

Max: 55 hL/ha
Common: 30 hL/ha

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12
Q

Grapes allowed in port?

A 
Over 100! Main 5:
Touriga Franca
Tinta Roriz
Tinta Barroca
Touriga Nacional
Tinto Cao
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13
Q

What is vinha velha?

A

Old-vine fruit

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14
Q

Grapes for white port?

A 
Malvasia Fina (Boal) - neutral, full-bodied, honeyed
Moscatel Galego Branco (Muscat Blanc a Petit Grains)
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15
Q

Two lesser-known port grapes?

A 
Sousao - thick skinned, high acidity
Tinta Amarela (Trincadeira) - full-bodied, spicy
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16
Q

Describe Touriga Franca?

A 
Late-ripening
Tight bunches/thick skinned
Fungal resistant
Vigorous
Contributes color/tannin/acidity/juicy fruit/floral
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17
Q

Describe Tinta Roriz?

A

Early ripening
Prone to water stress (plant cool climate)
Contributes body/color
High yielding

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18
Q

Describe Tinta Barroca?

A

Early ripening
Prone to heat damage (plant high altitude/N facing)
Contributes earthy character, low acid
High yielding

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19
Q

Describe Touriga Nacional?

A

Mid-ripening
Thick-skinned
Deep color, high tannin, high acidity, concentrated black fruit and floral
Excess vigour and coulure susceptability

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20
Q

Describe Tinto Cao?

A 
Low yielding
Fungal resistant
Small, thick-skinned
Late-ripening
Heat tolerant
High acidity
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21
Q

Typical RS of port?

A

80-120 g/L

22
Q

What is a lagare?

A

A shallow square tank used for foot treading

23
Q

Extraction methods in port?

A 
Foot trading
Modern/robotic lagares
Pumping over
Stainless-steel pistons
Autovinifiers
24
Q

Describe autovinifiers and when/why they are used?

A

Sealed tanks that use fermentation’s CO2 to pump over the cap
Cheap, no electricity
Low extraction for lighter/basic styles

25
Key winemaking techniques in Port?
``` Maximum of 2 days extraction Stainless steel fermentation Ambient yeast Fermentation temp 28-32 reds, 17-22 whites Acidification common No malolactic Blending ```
26
What is the spirit added to port, ratio of addition, and its abv?
Aguardente 1L spirit to 4L must 77% +/- 0.5%
27
Final ABV of Port?
19-22%
28
When is fermentation stopped in port?
During fermentation | At 5-7% ABV and at the house's desired sugar level (80-120g/L)
29
Typical maturation barrels for port?
Balseiros (100,000L oak vats) | Pipes (600L barrels for gentle oxidation)
30
Describe basic rubies?
``` Medium bodied, medium tannin Red and black fruit flavor Drink early, don't age Protective winemaking techniques Slightly harsh alcohol ```
31
Describe basic tawnies?
Light brown color from light extraction, not oxidation No longer aging than rubies Drink early, don't age
32
Requirements for reserve ports?
Tawny: Minimum 6 years in wood Ruby: No minimu aging, but must be approved by IVDP and be of higher price/quality
33
Describe tawnies with age indication?
Aged in old pipes for long periods of time | Clarification/stabilization occurs naturally in barrel
34
Examples of very old non-age indicated tawnies?
Taylor's Scion (150 yrs) | Grahams Ne Oublie
35
Describe Colheita ports?
Single vintage Small barrel-aged for a minimum 7 years Tawny Must state vintage and bottling year on bottle
36
Describe Vintage ports?
From a declared vintage Must register intent/receive IVDP approval second year after harvest Max 3 years in large wood, usually 18-20 months No fining/filtration Deep color, full bodied, high tannins, pronounced intensity, ripe black fruit, floral
37
Two recent great port vintages?
2011 | 2016
38
Describe a single quinta port?
Single vintage when a vintage port is not made | Single estate that is listed on the lable (Taylor's Quinta de Vargellas or Graham's Quinta dos Malvedos)
39
Describe a crusted port?
Non-vintage aged in wood for up to 2 years No fining or filtration, creating a crust Bottling date listed on the label "Bottle-matured" listed on label after 3 years
40
Describe LBV?
Single-vintage bottled 4-6 years after harvest Ready to drink after bottling Stainless steel or large wood to avoid oxidation Filtered, or labeled unfiltered More intensity, body, tannin than rubies Can list "bottle matured" after 3 years aging
41
Describe rose port?
Invented by Croft in the late 2000s Made from cool-climate black grapes Only a few hours maceration Released within a year
42
Describe white port?
Varying degrees of sweetness and oxidation Unoxidized: Based on Muscatel. Lemon color, medium bodied, stone fruit, floral Oxidized: Based on Malvasia with skin contact. Aged several years in casks. Amber/brown color, caramel, citrus peel, nuts, dried stone fruits
43
Possible white port designations?
Reserve: Minimum 7 years in wood 10/20/30/40: Deemed by IVDP tasting panel Colheita: Minimum 7 years in wood, single vintage
44
Cooperatives impact in port?
20% of wine production Often employ brokers Sell to producers
45
Top 5 groups of port producers?
Porto Cruz (Gran Cruz) Symington Family (Cockburn's, Dow's, Graham's, Warre's) Sogrape (Sandeman, Offley, Ferreira) Fladgate (Taylor's, Fonseca, Croft, Krohn) Sogevinus (Burmester, Barros, Calem, Kopke)
46
What is the IVDP, and define it's role?
Instituto dos Vinhos do Porto e do Douro) Formed in 2003 Regulates the beneficio Registrar of vineyards/wine producers, shipping Regulates volume of release Analyses product to verify standards are met
47
Define Beneficio?
The amount of port must that can be produced in a year
48
What is the ranking system of the beneficio?
Letters (A-I) assigned to individual vineyard parcels based on location and quality Only A-E may make Port Determines the amount of port that may be made from the parcel in a year
49
Discuss aspects of the beneficio system in the current market:
Growers can make money exclusively through trading Producers feel the system is unnecessary in a declining market Extra grapes used for still wines or spirits
50
Current port production and sales?
Production - 75 million L | Sales - 73 million L
51
Percentage of port exported?
82%
52
Top markets for port?
France | Portugal

D5 (4 decks)

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