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87 Cards in this Set
- Front
- Back
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When was established the first regulations in the Port-producing area? |
1756 by Marques de Pombal. including a demarcation of the region. |
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In general terms, what is a fortified wine? How did fortified wines come about?
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wine that has had spirit added to it
arrested fermentation increased stability and longevity to survive long journeys by ship |
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What 2 years were important to Port and why?
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Methuen treaty signed in 1703 - gave tax preferences to England for Portuguese wines.
1756 Delimitation of Port area to control fraud (dictated the area and amt you can produce. this was strictly controlled) |
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Who, historically dominated the Port industry?
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English Shippers
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How was Port "discovered"?
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English discovered Portuguese monks (monges) adding brandy to produce a sweet wine
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Where is Port produced? What is the climate like?
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Portugal - Upper Douro Valley
Extreme Continental Mountains block rain, dry |
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What are regions that Douro is divided? |
- Baixo Corgo (mais fresca, chuvosa -> lightest wines.) - Cima Corgo Mediterranean-style climate: warmer, dryer, and more consistent. Best wines. - Douro Superior. extreme climate: burning hot in summer and cold in winter. Very good wines. |
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What is a limitation that Portugal has on irrigation?
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Only allowed for young vines
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Describe the soil types in the Upper Douro
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Granite
Schist Vertical Strata - roots go deep |
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Describe the Viticulture in the Upper Douro
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Steep slopes (encostas íngremes)
Terraced Vineyards Re-structuring of vineyards to allow mechanization Still lots of hand harvesting though |
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Socalcos (Douro) |
Sistema de plantação em degraus com muros de pedras. Vinhas antigas. |
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Patamares (Douro) |
Sistema de plantação que permite mecanização. Diminui a densidade, aumenta o rendimento e reduz a qualidade do vinho. Sem muros de pedra. |
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Vinha ao alto (Douro) |
Linhas verticais de vinhas que se elevam perpendicularmente na encosta. |
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Describe the Beneficio system
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Points system that determines the amt of Port that can be produced by a vineyard as well as the price. Based on:
Aspect Slope Soil Location Vine variety and age Yield Also look at stock you are holding |
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How many types of grapes are permitted in Port? Name the ones that are considered most important
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Over 80
Superior: Tinta Amarela |
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Describe the general steps of Port production
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Short maceration for rapid extraction of color, flavor, and tannin
Traditionally tread by foot in Lagares (best wines) Wine is separated from skins Wine added to large tank 1/5 full containing 77% spirit Fermentation stops Wine aged in 600 liter casks called Pipes |
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What is a Pipe?
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600 liter cask used for Port ageing
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What manual process of Port production has been replaced with a more machine-based one?
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Move from treading by foot in Lagares to Autovinification or Robotic Lagares (pumps over)
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What are the 3 main types of Port? What determines the type?
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Ruby
Tawny White Determined by amount of time in wood |
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What type of Port (in general) receives long wood aging?
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Tawny
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What are the types of Ruby Port?
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Ruby
Reserve Late Bottle Vintage Vintage Single Quinta Vintage |
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What types of Ruby Ports are meant to be drunk upon release?
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Ruby, Reserve, Late-bottle Vintage (LBV)
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What types of Ruby Port have a declared vintage on them?
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Vintage
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What types of Ruby Port are from a single vintage? (whether declared or undeclared)
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Vintage
Late Bottle Vintage (LBV) Single Quinta Vintage |
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What types of Ruby Port are aged for 2 - 3 years in wood? How about 4 - 5 years?
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2-3 years = Vintage or Single Quinta Vintage
4-5 years = Late Bottle Vintage |
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Describe Ruby Port and Ruby Reserve Port. What is the main difference?
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Both are blends of vintages and meant to be drunk upon release. Stewed Flavors.
Ruby is commercial quality whereas Reserve is high quality ruby. |
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Describe Late Bottle Vintage Port
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Good quality
Single, but undeclared vintage (lesser year) Aged 4-5 years in wood Usually filtered before bottling Ready to drink upon release |
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Describe Vintage Port
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Finest quality
Only made when the shipper "declares" a vintage All from same vintage Deeply colored, tannic, and extremely concentrated Demands aging in bottle Can throw a heavy sediment Can be made from multiple growers |
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Describe Single-Quinta Vintage Port
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grapes from a single estate (quinta)
usually from an undeclared vintage ages for 2-3 years in wood will improve with ageing in bottle |
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What are the 3 types of Tawny Port?
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Tawny
Indicated Age Tawny Colheita |
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What types of Tawny Port are a blend of vintages?
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Tawny
Indicated Age Tawny |
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True or false: ALL Tawnies are ready to drink upon release
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TRUE
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Does Tawny with Indication of Age refer to the year or vintage it is from?
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No. The age refers to the average time all the wines in the blend have aged in the bottle
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Describe White Port
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blend of vintages
white grapes or red without maceration range of sweetness styles ready to drink upon release! |
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Describe Tawny Port
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blend of vintages
lower quality wines made from lighter grape varieties may be a blend of red and white grapes good quality tawny has undergone intentional oxidization in wood ready to drink upon release |
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Describe Tawny with an Indication of Age
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blend of vintages
age refers to avg time all wines in blend have aged in wood high quality roasted nuts, figs, caramel flavors ready to drink upon release (will not improve) |
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Describe Colheita Port
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tawny port made froma single vintage
minimum 7 years + in wood ageing very high quality vintage year and bottling date will appear on bottle (drink 1 year after bottling) ready to drink |
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Name the groups that were an early influence on Sherry
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Romans, Christians, Moors
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Who dominated the trade and is the most important market for Sherry?
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English merchants dominated the trade.
England most important market |
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How would you describe market demand for Sherry?
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it's varied
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Where is the main region for Sherry production? What is the climate?
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Southwest Spain
Arid Inlad with a strong Atlantic influence Sub-tropical. Sun shines @ 300 days / year High rainfall for Spain - 650mm |
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When does the area for Sherry production typically get its rain?
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October to May
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What are the 3 main soils for Sherry production? describe each in one word.
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Albariza - limestone
Arenas - sand Barro - clay |
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Describe Albariza soil. Why is it beneficial for Sherry? What are the drawbacks?
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Very high chalk(giz) content
limestone soil. Finest include a proportion of sand and clay to limit chlorosis. The most calcareius are difficult due to chlorosis. Absorbs rain in winter Forms hard shell on top and stops evaporation. Stores water for the summer. reflects sun onto the vines. |
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Describe the viticulture of Sherry-producing regions
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lime resistant rootstock (chlorosis resistant)
Moderate vine density (to provide water access) Relatively high yields |
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What are the 3 main grape varieties for Sherry production?
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Palomino (95%)
Pedro Ximenez Moscatel |
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What is the most important grape for Sherry production?
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Palomino
Incapable of producing fine wine anywhere else over 95% of plantings thin skin - susceptible to rot Pick for acid and sugar levels |
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What are the 2 types of Palomino grapes? Which one is better for Sherry production?
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Palmino de Jerez
Best = Palomino Fino |
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What is Flor?
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Indigenous, film forming yeast that forms on the surface of wine
Protects wine from oxidization and imparts a strong flavor character (almond) |
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True or false: most sherry is fermented to dryness
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True! They add the spirit after (this is what makes sherry and port different)
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What % of spirit kills flor?
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16%
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Describe the vinification process of Sherry
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grapes are pressed immediately after harvest
fermentation in stainless steel tanks or 600 liter oak casks (butts) wines with strong flor growth become fino. wines with minimal or no flor become oloroso After classification, Sherry is fortified. |
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What fortification % is Fino fortified to and why?
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15.5% to encourage flor growth
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What fortification % is Oloroso fermented to and why?
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18% to kill flor
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What is a capataz?
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flor master!
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Name the types of Fino Sherries
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Fino
Manzanilla Amontillado |
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What is the main difference between Fino Flor Sherry and Manzanilla?
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Fino sherry's flor dies and regrows due to heat whereas since it is cooler in Manzanilla, the flor remains thick throughout the year
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Should fino sherries be served at room temperature or slightly chilled?
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slightly chilled
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Describe Fino sherry
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Aged under a layer of flor
Pale color with flavors of brine, blanched almonds and olives Drink soon after opening the bottle Serve chilled with Olives and Almonds! |
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Describe Manzanilla Sherry
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Fino-style
Aged on the coast at Sanlucar de Barrameda Layer of flor thick throughout the year Very pale with intense herbal and brine (agua salgada) characteristics serve chilled with white gazpacho and almonds! |
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What are the similarities and differences between Amontillado and Palo Cortado?
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similarities:
both start as a Fino differences: amontillado is technically a fino, but its flor died naturally or it got fortified. palo cortado is fuller in style |
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Describe Amontillado
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Aged Flor
Flor has either died away naturally or wine has been fortified to kill flor Pale golden brown with flavors of hazelnuts (avelã) Serve slightly chilled |
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What are the main types of Oloroso Sherries?
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Oloroso
Palo Cortado |
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What is the major flavor difference between Oloroso and Fino?
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Oloroso is oxidized and is stronger, darker, and richer than fino
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Desribe Oloroso
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Deliberately oxidized
Strong, dark, rich, dry |
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Classic food-pairing for Oloroso?
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beef consomme
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What is Palo Cortado?
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Oloroso style
High quality wine that begins as a Fino but loses its flor |
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What is Pedro Ximenez?
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type of sherry
grapes are allowed to raisin in the sun a very dark, very sweet wine often bottled as varietal wines |
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Define a Cream Sherry
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any style of sherry that has been blended with sweet sherry such as pedro ximenez
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True or false: madeira is produced in a range of sweetness styles
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true
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What countries / regions have historical importance with relation to madeira?
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Americas
Britain |
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Describe why Madeira was originally produced
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shipped all over the world. was a port for people leaving the mainland.
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Where is Madeira and what is the climate?
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Portuguese-owned island off the coast of Morocco
Tropical Humid Cloudy Difficult to grow grapes |
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What is a risk for viticulture in Madeira and why?
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Mildew b/c it is so humid
Powdery mildew and botrytis bunch rot are a constant threat |
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Describe the soil of Madeira and factors that have contributed to it
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Volcanic
rich in ash (cinzas) due to a 7 year fire |
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What is the viticulture of Madeira like?
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Low trellises
Terraced vineyards (steep) Hand harvesting (mechanized impossible) Lots of spraying b/c of fungus |
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What are levadas
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irrigation channels (madeira)
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What is the most important grape variety in madeira production?
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Tinta Negra Mole
(red) |
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What are the 4 noble grapes in madeira production? are they white or red?
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Sercial
Verdelho Bual Malmsey (Malvasia) |
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How is the sweetness of Madeira determined?
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Timing of fortification
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What is Estufagem?
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Process of cooking Madeira. Replicates the long voyage to India.
Methods = hot rooms (6 months), heated vats (using a coil takes 3 months at 40, 50, or 60 degrees) Cheaper to use the coil Wines have green rim and tangy flavors High acid! |
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What indicates the style of Madeira?
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Grape variety on the label
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What are the styles of Madeira from dryest to sweetest?
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Sercial
Verdhelo Bual Malmsey |
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Describe Sercial
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Lightest and driest style (85%)
very high acid develops almond character with time can seem tart when young very rare |
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Describe Verdelho
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Off-dry to medium dry
Develops smoky character noble madeira grape |
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Describe Bual
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Rich, Medium sweet
Dark, rich, raisiny, retains acidity |
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Describe Malmsey (Malvasia)
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Fully sweet and rich
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