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17 Cards in this Set
- Front
- Back
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What is Schist Soil
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A form of slate with strata (sediment rock) which allow the vine roots to penetrate and grow
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Primary red grapes in Port
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Touriga Nacional
Touriga Freancesa Tinta Cao Tinta Rortiz Tinta Baroca Mourisco Tinto Sousao Tinta Amarela |
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Primary white grapes in Port
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Arinto
Codega Malvasia Fino Malvasia Corada Rabigato Vioshino |
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What region in Portugal is known for producing port
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Douro
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How is port made
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Grapes are left to ferment and macerate for a very short period of time (2 to 3 days). During the production of Port the natural fermentation process is stopped at an alcohol level of about 7% by addition of aguardente (pure wine alcohol) of 77% in a ratio of around 1 : 4. This stops the fermentation process leaving many rest sugars and developing a sweet wine with an alcohol level between 19 and 22%
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Two styles of Port
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Ruby Port
Tawny Port |
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Ruby Port Classes
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Vintage Port
Late-Bottled-Vintage Port Single Quinta Port Reserve Port |
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Tawny Port Classes
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Aged Tawny Port - with indication of age
Colheita |
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Difference between Ruby and Tawny Port
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Ruby - Aged in glass, may be ready to drink on release or aged further in bottle
Tawny - Aged in wood, ready to drink on release |
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Grapes used in Maderia
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Sercial
Verdelho Bual Malmsey - Malvasia Candida Terrantez Bastardo Tinta Nega Mole - 85% Moscatel |
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Madeira Estufagem Process
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The heating process causes maderization of the wine, carmelising the sugars and promoting complete oxidation
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Estufa
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a vat or tank heated by hot water to approximately 120 F for 6 - 12 months
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What is meant by Estufa do Sol
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The finest wines are cask aged in lodges exposed to the sun - Aging for many years
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What does the age indication on the label of Madeira represent
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It represents the youngest component in the blend
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What is Sercial - Verdelho Style
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Dry Madeira served chilled as aperitifs
Alcohol is added after fermentation has been completed |
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Describe Bual - Malmsey Madeira Style
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Medium sweet to sweet served with dessert or cheese course
Fermentation is stoped by addition of spirit |
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Conditions of Vintage Madeiras
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Must be made from 100% of the varietal stated
Must be aged for a minimum of 20 years in wood and two years in bottle before release |
