Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
23 Cards in this Set
- Front
- Back
|
T/F: Port is a Vin Doux Natural (VDN)
|
True. Port is fortified with neutral grape spirit to arrest further fermentation. The unfermented, natural grape sugar are what makes a port sweet.
|
|
|
How did the practice of adding Brandy to Portugese wines arise?
|
English and Portugese wine merchants would add brandy to their dark, astringent red wines to protect them on the journey to England. These wines were fortified after their fermentation.
|
|
|
Who is the Abbot of Lamego
|
In Lamego, the Abbot added brandy before fermentation was complete. This was "discovered" in 1678 by the sons of a wealthy English wine merchant traveling through Portugal.
|
|
|
What is the Treaty of Methuen? When was it signed?
|
An English-Portugese tariff agreement giving favorable advantage to Portugese wine. Signed after England ceased trade with France and the War of Spanish Succession. The treaty was signed in 1703.
|
|
|
What institution regulates the production and sales of Port?
|
The Instituto Do Vinho Do Porto. (IVP)
|
|
|
In what Portugese wine region is Port made?
|
Duoro
|
|
|
What is the best possible soil for Port viticulture?
|
Schist
|
|
|
T/F: More than 80 grape varietals are authorized for Port wine production.
|
True
|
|
|
What are the 5 best and most commonly used varietals in Port wine production?
|
Touriga Nacional, Tinta Barroca, Touriga Franca, Tinta Roriz (Tempranillo), Tinto Cão
|
|
|
T/F: Port wines are produced with a very long, drawn out fermentation period.
|
False. Port wine fermentations are very rapid, about 36 hours. The goal is maximum color extraction before fermentation progresses too far.
|
|
|
What is aguardente?
|
Neutral grape brandy used for the production of Port
|
|
|
What are pipes?
|
Special Port casks which hold 550 liters.
|
|
|
Where is most port wine matured?
|
Vila Nova de Gaia
|
|
|
T/F: Until 1986 Port wines had to be blended and matured in Vila Nova de Gaia?
|
True
|
|
|
Name the style: Youngest and cheapest of red Port. Blended from multiple vintages and sold after about 4 years in wood. Sweet and fiery and ready drink right after bottling.
|
Ruby Port
|
|
|
Name the style: Ports from a single year, usually not a declared vintage, which had matured in wood for 4-6 years. Ready to drink after bottling
|
Late Bottled Vintage Port (LBV)
|
|
|
Name the style: Wine of a single, declared vintage year. Matured in bottle and meant to age 15+ years.
|
Vintage Port
|
|
|
Name the style: Single year ports made from non-declared vintage years. Meant to mature in bottle and treated like a Vintage Port.
|
Single Quinta (or off vintage) Port. Usually named after the Port house's Quinta
|
|
|
What is a Quinta?
|
Directly translates to "farm" from Portugese but means a winemaking estate with regard to Port production.
|
|
|
Name the style: A blend of good quality ruby Ports of more than one year and matured in wood.
|
Vintage character Port
|
|
|
Name the style: Port with extended wood aging, giving it a dark brown/orange color.
|
Tawny Port
|
|
|
Name the style: Blends of Port from many years matured 10+ (sometimes up to 40) years in wood. The wood aging changes the color and character of the wine intensely
|
Fine old Tawny or Aged Tawny
|
|
|
Name the style: Tawny ports of a single vintage matured in cask for a legal minimum of 7 years
|
Colheita
|
