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42 Cards in this Set
- Front
- Back
Where are the main port producing regions? |
Porto Vila Nova de Gaia |
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What is the climate of the Douro region? |
Dry, continental climate. Temp can reach 30 degrees. Low rainfall Can have severe frosts in winter Dry baked vineyards |
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What is the viticulture like in the port regions? |
Vineyards planted on steep slopes of the banks of the Douro. Limited mechanisation. Dry baked vineyards Shallow soil sits over schist bedrock that splits vertically and allows roots to access deep water reserves. Low threat of rot or mildew as its so hot. |
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What is the classification system for Port? |
The beneficio - every year the IVDP authorises how many grapes can be turned in to Port. Each vineyard given an A - F grade based on expected vintage quality and current stocks. |
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What are the main grape varieties authorised for Port production? |
Tinta Roriz (Tempranillo) - higher yields
Touriga Nacional - the finest, small bunches, wines are full bodied and concentrated, rarity cost and quality means its used for the best wines
Touriga Franca - premium grape
Tinta Cao - small percentage
Tinta Barroca - thin skins so gets dehydrated so higher sugar content, makes soft and fruity wines and good for quality Port |
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Is Port fortified before, during or after fermentation? |
During fermentation |
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What is extraction? |
Getting the colour and flavour out of the skins |
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Why is extraction so important in the production of Port? |
Port needs rapid extraction of colour and tannins 24 - 36 hours after which its is then fortified and removed from its skins. Doesn't have that long on skins so need to use methods to speed up extraction. |
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How is extraction of colour and tannins speeded up in making port? |
The fermenting grape must is punched down by either traditional or modern methods of extraction |
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What is the old traditional practice used for extraction, often still done for premium wine. |
Foot treading - traditionally done by teams treading grapes for 3 - 4 hours in granite troughs (lagares) |
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What do autovinifiers do and how do they do it? |
Recreate punching down method. Crushed grapes are put in sealed vats and the pressure of the CO2 produced in fermentation pushes the juice through the pipes and over the top of the cap - similar to pumping over and requires no power. |
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What other extraction methods are used thats attempt to recreate treading down? |
Piston plungers - are round shallow open stainless steel vats where cap is pressed down with robotic pistons. Used for premium port
Robotic lagar - involves shallow rectangular stainless steel tank similar in size to traditional lagar. Gantry that moves up and down with silicon feet imitating actions of humans. Used for premium port |
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At which point during fermentation is the wine fortified? |
When sugar is converted to 6-9% abv, grape based spirit (agiardente) of 77% abv added. |
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What happens to the wine when it is fortified during fermentation? |
The yeast is killed off and fermentation stops. The low level rectification gives Port warming alcohol character. Fortification takes place in stainless steel or seasoned oak. |
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How is Port aged/matured? |
Traditional oak casks used for Tawny styles - only seasoned oak used. Ruby Port which required primary fruit flavours often stored in stainless steel or larger oak vessels. |
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How is Port aged/matured? |
Traditional oak casks used for Tawny styles - only seasoned oak used. Ruby Port which required primary fruit flavours often stored in stainless steel or larger oak vessels. |
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Where is Port aged/matured? |
Mild, damper climate of Vila Nova de Gaia better suited to maturation. Some wines like Tawny Port is kept in the Douro as its hotter climate leads to quicker maturation and loss of colour |
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What are the 4 main types of Port |
White Ports Ruby Ports Tawny Ports Vintage Ports |
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Describe the key style of Ruby Port? |
Ruby Port - deep colour, ready to drink, inexpensive, non vintage, full bodied, sweet, simple, fruity Sold at less than 3 years Stored in big inert vessels |
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How is Port aged/matured? |
Traditional oak casks used for Tawny styles - only seasoned oak used. Ruby Port which required primary fruit flavours often stored in stainless steel or larger oak vessels. |
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Where is Port aged/matured? |
Mild, damper climate of Vila Nova de Gaia better suited to maturation. Some wines like Tawny Port is kept in the Douro as its hotter climate leads to quicker maturation and loss of colour |
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What are the 4 main types of Port |
White Ports Ruby Ports Tawny Ports Vintage Ports |
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Describe the key style of Ruby Port? |
Ruby Port - deep colour, ready to drink, inexpensive, non vintage, full bodied, sweet, simple, fruity Sold at less than 3 years Stored in big inert vessels |
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Describe the characteristics of Reserve Ruby Port? |
Blend of higher quality wine of one or more vintages. Full bodied, richer fruit, cask matured for up to 5 years, filtered so do not need to decant |
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Describe LBV ruby Port? |
Specific vintage and aged for 4- 6 years |
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Describe Modern LBV Ruby port? |
More common, richer, more complex fruit flavours, fined, filtered, bottled then ready for drinking, doesn't benefit from bottle ageing, do no need decanting, designed for immediate consumption, label must show vintage and bottling year |
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Describe Bottle Matured LBV ruby port? |
Less common, bottled after 4-6 years. Unified and unfiltered so improving in bottle, can only be released for sale after another 3 years, bottle ageing in producer cellar, requires decanting, tannic structure and fruit complexity similar to Vintage Port |
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Describe the key style of Tawny Port? |
Paler and browner, complex aromas, oxidative ageing, bottled fully mature and ready to drink. |
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Describe the key style of Tawny Port? |
Paler and browner, complex aromas, oxidative ageing, bottled fully mature and ready to drink. |
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Describe Basic Tawny Port? |
Not been aged any longer than Ruby, made from lighter, less extracted wines of Baixo Corgo, matured in heat of Douro colour can also be adjusted by adding white port, |
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Describe the key style of Tawny Port? |
Paler and browner, complex aromas, oxidative ageing, bottled fully mature and ready to drink. |
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Describe Basic Tawny Port? |
Not been aged any longer than Ruby, made from lighter, less extracted wines of Baixo Corgo, matured in heat of Douro colour can also be adjusted by adding white port, |
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Describe Reserve Tawny Port? |
Is result of longer ageing, at least 7 years maturation in wood, more complex, soft and smooth, russet or tawny, blend of diff vintages |
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Describe the key style of Tawny Port? |
Paler and browner, complex aromas, oxidative ageing, bottled fully mature and ready to drink. |
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Describe Basic Tawny Port? |
Not been aged any longer than Ruby, made from lighter, less extracted wines of Baixo Corgo, matured in heat of Douro colour can also be adjusted by adding white port, |
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Describe Reserve Tawny Port? |
Is result of longer ageing, at least 7 years maturation in wood, more complex, soft and smooth, russet or tawny, blend of diff vintages |
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Describe Tawny Port with Indication of Age (10, 20, 30, over 40) |
Producer must register stock if this wine in their lodge, date of bottling must be labelled - important because these wine lose freshness once bottled. Must have characteristics consistent of a wine of that age, brown from oxidative ageing in pipes, walnut, coffee, chocolate, caramel, very developed aromas of berry Age is an average age of youngest component of blend |
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Describe Colheita Port |
Little known outside Portugal Single vintage, kept in wood until just before sale, 8 years minimum, label must declare vintage, that it was aged in cask and bottle aginy |
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Describe Vintage Ports |
For long bottle ageing - only 18 - 36 months maturation before bottling Unfined and unfiltered, blend best wines of best vineyards, young: full, rich, tannic Slow maturing, may only reach peak after 20 years There is a sediment and wine should be decanted Producer declares vintage |
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Describe Colheita Port |
Little known outside Portugal Single vintage, kept in wood until just before sale, 8 years minimum, label must declare vintage, that it was aged in cask and bottle aginy |
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Describe Vintage Ports |
For long bottle ageing - only 18 - 36 months maturation before bottling Unfined and unfiltered, blend best wines of best vineyards, young: full, rich, tannic Slow maturing, may only reach peak after 20 years There is a sediment and wine should be decanted Producer declares vintage |
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Describe Single Quinta Vintage Ports |
Same production as Vintage Port, more frequent than Vintage Port, producers of just one vineyard will declare in best years, producers of many vineyards in best years will used these to make up the blends of their Vintage Port. |