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WSET Level 3 in Wines - Thirsty and Wise > Port - WSET L3 in Wines > Flashcards

Port - WSET L3 in Wines Flashcards

1
Q

What is Port wine, and how is it made?

A

Port is a fortified sweet wine made by adding grape spirit to stop fermentation, retaining natural grape sugars.

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2
Q

Where is Port produced?

A

n the Douro Valley, Portugal, with key activities centered in Porto and Vila Nova de Gaia.

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3
Q

What are the three sub-regions of the Douro Valley?

A

Baixo Corgo, Cima Corgo, and Douro Superior.

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4
Q

What is the climate of the Douro Valley?

A

Warm continental, shielded from Atlantic winds by the Serra do Marão mountains.

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5
Q

What makes viticulture possible in the Douro Valley?

A

Schist bedrock, which fractures vertically, allowing vine roots to access deep water reserves.

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6
Q

How does the topography of the Douro Valley affect viticulture?

A

Steep slopes require terracing systems like socalcos, patamares, and vinha ao alto.

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7
Q

What are socalcos?

A

Traditional narrow terraces supported by stone walls, with no mechanization possible.

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8
Q

What are patamares?

A

Wider terraces without walls, allowing limited mechanization with tractors.

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9
Q

What is vinha ao alto?

A

Vines planted up and down slopes, used on gentler inclines, but prone to erosion.

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10
Q

What are the five preferred grape varieties for premium Port?

A

Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, and Tinto Cão.

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11
Q

What are the characteristics of Touriga Nacional?

A

High tannins, concentrated black fruit flavors, and floral aromas.

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12
Q

How does Touriga Franca contribute to Port blends?

A

Adds structure, ripe red fruit, and floral notes.

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13
Q

How is Port fermentation stopped?

A

By adding grape spirit (aguardente) when alcohol reaches 5-9%, preserving sweetness.

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14
Q

What is the typical alcohol level of Port after fortification?

A

19-22% ABV.

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15
Q

Why is a high volume of grape spirit used in Port?

A

To achieve the desired alcohol level, as the spirit is limited to 77% ABV.

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16
Q

What is foot treading in Port production?

A

Traditional method where grapes are crushed by foot in shallow granite troughs (lagares).

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17
Q

What are autovinifiers?

A

Sealed vats where CO₂ pressure pushes juice over the cap, enhancing extraction.

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18
Q

What are robotic lagares?

A

Machines that mimic foot treading using robotic “feet” in shallow tanks.

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19
Q

Where does Port typically mature?

A

In Vila Nova de Gaia, where the cooler coastal climate supports slow aging.

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20
Q

What are pipes in Port production?

A

Wooden barrels used for aging, promoting oxidative development.

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21
Q

What are the two broad styles of Port?

A

Ruby styles (primary fruit focus) and Tawny styles (oxidative aging).

22
Q

What are Ruby Ports?

A

Young, simple wines aged briefly in large tanks to preserve primary fruit.

23
Q

What is Reserve Ruby Port?

A

A higher-quality Ruby with more concentration, aged slightly longer.

24
Q

What is Late Bottled Vintage (LBV) Port?

A

A single-vintage Port aged 4-6 years, often filtered and ready to drink.

25
Q

What is Vintage Port?

A

A flagship wine from a single vintage, capable of aging for decades in bottle.

26
Q

What defines Tawny Port?

A

Aged in small barrels for oxidative maturation, developing nutty and caramel flavors.

27
Q

What are Tawny Ports with an age indication?

A

Ports labeled 10, 20, 30, or 40 years, representing average age and oxidative complexity.

28
Q

What is the flavor profile of aged Tawny Ports?

A

Raisins, walnuts, coffee, chocolate, and caramel.

29
Q

What is a Single Quinta Vintage Port?

A

A vintage Port from a single estate (quinta), often released in non-declared years.

30
Q

How should Ruby-style Ports be served?

A

Slightly chilled, at 12-16°C, to enhance fruit freshness.

31
Q

How should Tawny Ports be served?

A

At 10-14°C, highlighting their oxidative complexity.

32
Q

How long can a Vintage Port age in bottle?

A

Decades, developing tertiary aromas like prune, leather, and wet leaves.

33
Q

How often are Vintage Ports declared?

A

Typically 3 times per decade, only in exceptional years.

34
Q

What are the main viticultural challenges in the Douro Valley?

A

Steep slopes, erosion, low rainfall, and extreme temperatures.

35
Q

What causes the color change in Tawny Port?

A

Oxidation during long barrel aging.

36
Q

How does aging in Vila Nova de Gaia differ from the Douro Valley?

A

Gaia’s cooler, more humid climate slows aging, while the Douro’s heat accelerates it.

37
Q

What are the main styles of Port?

A

White, red (Ruby and Tawny styles), and rosé.

38
Q

What is the climate of Baixo Corgo?

A

Coolest and wettest sub-region, producing lighter wines.

39
Q

What is the climate of Cima Corgo?

A

Warmer and drier, producing high-quality, concentrated Ports.

40
Q

What is the climate of Douro Superior?

A

Hottest and driest sub-region, with fewer vineyards but high-quality potential.

41
Q

What percentage of spirit is typically used to fortify Port?

A

Port is fortified with a spirit at 77% ABV.

42
Q

What are the main Ruby-style Ports?

A

Ruby, Reserve Ruby, Late Bottled Vintage (LBV), and Vintage Port.

43
Q

What are the main Tawny-style Ports?

A

Tawny, Tawny with age indications (10, 20, 30, 40 years).

44
Q

What distinguishes Ruby from Tawny Port?

A

Ruby is aged to preserve fresh fruit flavors, while Tawny undergoes oxidative aging for nutty, caramel notes.

45
Q

What is a pipe barrel in Port production?

A

A traditional wooden barrel used for aging Port, typically holding 550 liters.

46
Q

How does aging in pipes influence Tawny Port?

A

Increases oxidation, enhancing flavors of nuts, dried fruit, and toffee.

47
Q

Why does Vintage Port develop sediment?

A

It is bottled unfiltered, allowing tannins and pigments to settle over time.

48
Q

How should sediment in Vintage Port be managed?

A

By carefully decanting the wine before serving.

49
Q

Name three exceptional Vintage Port years from the 21st century.

A

2000, 2003, 2007, 2011.

50
Q

Why are Single Quinta Vintage Ports unique?

A

They are made from a single estate, showcasing specific terroirs in non-declared years.

WSET Level 3 in Wines - Thirsty and Wise (45 decks)

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