Wset Diploma - Port

Front 1

Describe Crusted Port Flavour characteristics

Back 1

Powerful aromatic bouquet. Dark berry fruit on the nose and mouth

Layers of complexityy and flavours

Plump raisins, spice, eucalyptus notes. as well as the berry fruit flavours

Front 2

What are the serving recommendations of Crusted Port

Back 2

Benefits from being decanted and served in generously proportioned wine glasses

Fully flavoured cheeses. Desserts made of chocolate or berry fruits

Front 3

Describe Crusted Port

Back 3

Blend of full bodied wines which spend FOUR years ageing in large wooden vats

bottled with no filtration and cellared before being released for sale. Can be exported after 3years of bottling.

Forms crust or sediment from lack of filtration which help it develop its aroma and character with age

Front 4

Describe Single Quinta Vintage Port

Back 4

Port wines from a single estate made in a particular vintage and a quinta refers to a vineyard.

Unblended Port.

The slow degradation of grape solids in each bottle of vintage adds to the complex character n quality

Front 5

How has the modern market influenced Single Quinta Vintage Port

Back 5

Estate made vintage port are now considered to be of “first wine” Adjusting the quality and price tag.

In the past single quinta was seen as second wine as most were sold under vintage (being blende with other quints)

Front 6

Describe the flavour characteristics of 40yr old tawny port

Back 6

Golden amber, pale green at the rim

Complex nose, exceptional density. Dried fruits, honey, spice, nutmeg, roasted coffee, nuts

Rich, intense, voluptous, viscous delicate fruit and raisins

Front 7

Describe Tawny Port (bulk) (style, vinifcation)

Back 7

A basic style of sweet-medium-sweet Port. Aged in wooden-casks, no more than 2-3years like Ruby Port. Fined, filtered and bottled ready to drink. No need to decant

Lighter extration methods are adapted to created a less coloured wine. In some instances White Port may be added to dilute the colours.

Exposed to hotter/dried conditions to speed up maturations (Upper Douro vs. Vila Nova Gaia)

Front 8

What is the difference between Tawny and Ruby Port

Back 8

Tawny produces a lighter wine from the cooler Biaxo Corgo vineyards, less coloured and intensely flavoured grapes.

Front 9

Describe the flavour characteristics of Tawny Port

Back 9

Apperance: Light tawny-red colour fading to brick on the rim

Nose: Baked red fruits, dried fruits (fig/plum), sweet spices, hints of vanilla. Developed

Palate: Same as aromas. rich jammy favours, roasted almonds, medium acidity, high alcohol

**can show more complexity, concentration, and oxidative notes***

Front 10

Describe LBV

Back 10

Made of single vintage grapes. Bottled after long periods of time in cask (4-6years) no bottle ageing required.

Originally intended to ofer an experience comparable to Vintage Ports but at a mich lower cost.

Usually unfiltered

Front 11

Describe flavour descriptors associated with LBV

Back 11

Apperance: Clear, usually dark and ruby

Nose: intense, primary fruit aromas (black fruit jammy) dried fruit, spice (blk pepper), cigar box, leathery aromas.

Palate: Sweet, full bodied, medium alcohol, high tnanin, medium acidity. Same as aromas. Long Finish

Front 12

Describe Ruby Port

Back 12

Most commonly found style of Port. In 1960 consensus was reached that Ruby denotes a particular style

Bulk aged for 2-3years in steel or cement tanks to retain freshness and purity of fruit.

Filtered then sometimes pasteurised before bottling.

Front 13

Describe Reserve Ruby Port

Back 13

Contain more character and depth of flavour.

Front 14

Describe flavour characteristics associated with Ruby Port

Back 14

Appereance: Bright and clear deep coloured

Nose: Clean nose, medium intensity, cooked dark fruit aromas, dark plum, dark cherry, some tertiary notes, chocolate and slightly medicinal notes. Fully developed

Palate: Sweet, medium + acidity, medium tannins, high alchoho, med body, med + intensity. Candied cherry, sweet spice (cinnamon) cooke pastry, caramel. Med - finish.

Front 15

Describe Garrafeira

Back 15

Made from a single harvest (similar to Colheita) aged for a mininum of 7years in a demijohn then after 20-40years it is decanted off its sediment and rebottles in a conventional 75cl bottle

Front 16

Describe the flavour characteristics of a Garraferia

Back 16

Combiens depth of fruit with the delicate, silky texture of tawny port

Front 17

Describe Vintage Port

Back 17

Made from the best grapes of a single vintage. (usually Cima Corgo)Port houses have the authority to declare a vintage.

Spend about 18months in wooden vats before they are bottled. Then age slowly in the bottle and are usually not ready until they are 20+years or more.

Front 18

What are the regulations according to the Instituto do Vinho do Porto.

Back 18

-Must be form a single harvest

- Must be bottles between 1st July of the second year following harvest, and before the 30th June of the third year.

-Required to submit samples of the wine to the Instituto do Vinho do Porto, together with the quantity of wine to be released, the yield of wine from the grapes, and the proposed release date of the wine.

Front 19

What are the flavour descriptors associated with Vintage Port

Back 19

Full, rick, and tannic when young.=

Front 20

What are the serving recommendations of Vintage Port

Back 20

Will throw a heavy deposit and should be decanted.

Front 21

Describe Colheita Port

Back 21

Tawny port made from grapes of a single harvest

Matured at least 7years in a small wooden casks.

Long oxidative ageing, the barrels need to be toped off with a wine from the same year.

Date on label is the year of the harvest and the bottling date.

Front 22

What are the food pairing suggestions of Colheita Ports

Back 22

refined nutty, dried fruit flavours of aged tawnies but also express the nuances of the a single year

Front 23

Describe Rose Port

Back 23

First introduced by Croft in 2008. Technically similar to Ruby but fermented in a similar way to a rose wine.

Front 24

Describe the vinification process of Rose Port

Back 24

Extracting a light amount of colour front he skins without extracting astringent tannins.

Prior to a cool fermentation the juice undergoes cold settling, these controls help to enhance the fresh fruit characters of a rose style port.

Front 25

What are the flavour describers for Rose Port

Back 25

It tastes fruity and has aromas of grapefruit, berries and honey

Front 26

Why/When was Rose Port conceived

Back 26

In a bid to reverse a slide in sales Croft made Rose Wine.

It is sweet, simple and high alcohol. Appeals to a larger/younger market

Front 27

Describe 10 year old Tawny Port

Back 27

• Tawny port

• Cask matured

• Fined and filtered

• Blended with older and younger wines in small quantities (the port is on average matured for 10 years)

• Base wines from v. fine vineyards - very high quality wines

• Color achieved from barrel aging. Complex aromas formed

• Oxidation

Front 28

What are the characteristics of 10 year old Tawny Port

Back 28

Colour: garnet to brown.

Aromas: Complex orange peel and cinnamon aromas, prunes, raisins and figs. A full and generous flavour, with a long, clean finish.

they have aromas and flavours of walnuts, coffee, chocolate and caramel, to accompany faded and developed versions of the berry fruit notes of younger Port.

Front 29

What are the food pairings of 10 year old Tawny

Back 29

Perfect match with almond tart or crème brûlée; or on its own, as a fine after lunch or dinner wine or even as an aperitif.

Front 30

What is the serving temperature of 10 year told Tawny

Back 30

Serve slightly chilled

Front 31

How is White Port Made

Back 31

White port is made in much the same way as red except that maceration during fermentation is much shorter or even non-existent.

certain amount of residual sugar even those labelled dry or extra dry.

Front 32

What are the white grapes associated with white port

Back 32

The grapes used include the Arinto, Boal (Semillon), Codega, Esgana Cão, Folgasão, Gouveio, Viosinho and Rabigato varieties

Front 33

What is the maturation period for White Port

Back 33

The individual wines are aged in oak vats,cement, or stainless steel for about three years,

Commercial white ports may be aged only uptp 18months.

Front 34

what are the flavour descriptors associated with White Port

Back 34

Rich, fragrant nose with aromas of mellow fruit and hints of honey and oak. Full body; velvety palate and long flavoursome finish.

Front 35

Describe the fortification process of Port

Back 35

-Port is fortified by taking wine that has been fermenting in a vessel (be it the traditional Lagar or a more modern winemaking vessel) for 24 to 36 hours.

-Its sugar levels have been dropping as fermentation progresses and when it reaches the desired level (approx. 6-8 degrees Baume) it is added to a vat containing 77% spirit.

-This will stop fermentation and take the resulting brew to 19 or 20%.

Front 36

Describe the spirit used in the fortification of Port

Back 36

-Aguardente is a 77% alcohol spirit distilled from the grape solids left after pressing.

-Aguardente combines two decisive words: água (water) and ardente (fiery).

-The aguardente used to fortify Port is colorless and flavorless, and the IVDP must approve the spirit to be used each year.

Front 37

Where does the spirit come from

Back 37

Traditionally all Aguardente used came from the Douro but with wine surplus in neighbouring France, Italy, and Spain Aquardente is now being sourced elsewhere.

Front 38

How is Aquardente added to the must

Back 38

-Added though a pipe pouring it into the fermenting vessel, whether large wooden vat or stainless steel ones.

-They can monitor the amount of spirit poured with a counter mounted on the pipe. Between 14/100 and 28/100 of Aguardente will be added according to the style of Port wished by the producer.

Front 39

Why is this extraction so important?

Back 39

Because of the hot climate conditions and the fact that the winemaker needs enough sugars in the wine, the extraction of the colours and tannins has to be done in 2-3 days.

Rapid extraction of colour and tannin is key in Port production due to the shortened fermentation period.

Front 40

How do autovinifiers work?

Back 40

In areas were there was no power, autovinifiers were used to make cheap red wine or port.

Autovinifier - uses a tank that makes use of CO2 buildup.
1. Grapes are destemmed and crushed then put into the tank
2. As the Co2 presure builds up, wine is forced up a tube, gathers in a holding area, then a valve releases the CO2 and the wine in the holding area sprays down over the cap.
3. Process repeats itself every 10 minutes depending on fermentation rate.

Front 41

What are the modern Port extraction methods

Back 41

Cap plungers.

Piston-plungers or Robotic Lagars were also conceived as an alternative to the labour intensive practice. A shallow open topped, stainless steel vat where the cap is pressed down with robotic pistons or in the case of robotic lagars a silicon covered robotic 'foot'. The later more accurately copy the original act of trodding.

Front 42

What is the traditional method of extraction in Port

Back 42

Until the 1960's most vineyards were equipped with Lagares (low stone troughts) in which the grapes were trodden by foot.

The foot allows for the juice to be extracted without release any of the bitter phenolics found in the pips.

These large Lagares could fit unto 10-15pipes (5,500-8,250L).

The trodding went on for 2-3hours, at which time the cap would form and punching down was commenced with long, spiked sticks.

Front 43

What does Touriga Roriz bring to Red Port

Back 43

Has a higher yield and adds finesse to the blend. A lightweight grape by portuguese standards

Front 44

What does Touriga Nacional bring to Red Port

Back 44

Finest grape of the Douro. Gives an exceptionally low yield of small berries and small bunches and is early maturing. Wines are full bodied and concentrated. Due to cost, rarity, and quality it is only used for the very best wines.

Front 45

What does Touriga Franca bring to Red Port

Back 45

Considered on par to Touriga Nacional. Requires warm conditions to ripen properly. Wines are deep-coloured, well-structured, robust, and have an excellent perfume.

Front 46

What does Tinta Cao bring to Red Port

Back 46

accounts for a small percentage of Douro plantings.

It is late ripening and produces small bunches of tiny grapes in low yields.

It is described as the more feminine of the Port grape varieties.When the fruit reaches full maturity the wines are deeply coloured, aromatic with wild flowers and red fruits.It can reach an alcohol potential of 13.5%. It adds Tannin to wines and is thus a key component in aging potential.

One would expect to see the longevity component to be of particular value in Tawny and Vintage Port.

Front 47

What does Tinta Barroca bring to Red Port

Back 47

This has a large berry and larger bunch than the other varieties but is thin-skinned so can suffer excess heat.This susceptibility to dehydration means that it can usually be counted on to add high sugar levels to the must.

It is the third most planted dark-skinned port variety accounting for 11% of the vines.

It ripens early and provides abundant yields.The propensity to earlier ripening explains why it is planted mainly in the Baixo Corgo and Cima Corgo as it does not like the heat of the Douro Superior.

It provides softness, body, rustic qualities, high in alcohol with jammy flavours of cherry and blackberry.It lacks in complexity and acidity and thus needs to be part of ablend.is fundamental

Barroca gives soft and fruity wines and thus would be expected to play a major role in Ruby Port.

Front 48

What does Gouveio bring to White Port

Back 48

Widely planted and NOT Verdelho, which is prone to rain and oidium infection. The grape is described as "It produces fresh, lively wines with good acidity, plenty of body, and fresh, citrus aromas, along with notes of peach and aniseed, and lovely balance. It ages well in bottle." It is common across Portugal.

Front 49

What does Malvasia Fina bring to White Port

Back 49

Is more of a blending partner It is predominantly found in northern Portugal (Douro, Dão and Beira Interior).

subtle, not particularly intense, reasonably fresh and moderately complex. You may detect a hint of molasses, a suggestion of beeswax and nutmeg, and the wine may appear slightly smoky even if it has not been matured in wood

Sensitive to humid and wet conditions suffering from sensitivity to coulure, rot, mildew (fungal infection), which impacts final yields and overall reliability of the varietal. A good warm climate should support the grape varietal more.

Front 50

What does Viosinho bring to White Port

Back 50

low yielding characteristic makes it undesirable among growers, its versatility in being able to produce port wines and unfortified white Douro blends, it is now seen as a gem among some winemakers and producers. "It makes full-bodied but fresh, fragrant, well-balanced wines, performing best in hot, sunny climates where it is less prone to oidium and botrytis infection. Bunches and grapes are small and early-ripening."

Front 51

What are the three areas for production in Portugal

Back 51

Douro Superior (flat), Cima Corgo (steep), and Biaxa Corgo (steep)

Front 52

What are the three systems used in terracing

Back 52

Socalcos (old walled terraces, perception of quality, ranging from 1-2 rows on a flat terrace, manual labor)

Patamares (typically two rows, accessible for small tractors, introduced in 1970)

Vinhos ao Alto (un-terraces but only suitable to less steep slopes, limited mechanisation an option. More common in Douro Superior, being more flat)

Front 53

What is soil components in the Douro Region

Back 53

Mainly Schist and Slate.

Slate allows the roots to grow deep and the schist's water retention is important in the regions low rainfall

Front 54

What is port generally matured in

Back 54

Wood casks called 'pipes' which are 550L well seasoned so no flavour is imparted

Front 55

What is the maturation specs of White Port

Back 55

Although some are matured for up to three years, most white port is bottled and sold at 2-3 years

Front 56

What is the maturation specs of Tawny Port

Back 56

Basic Tawny is similar to basic Ruby but has been matured in the hot conditions of the Douro. Reserve Tawny is the result of 7years maturation in wood.

Front 57

What is the maturation specs of Ruby Port

Back 57

Basic ruby is young, nv, and sold less than three years old having been stored in large oak vessels. Reserve Ruby are cask-matured for up to five years before bottling

Front 58

What is the maturation specs of LBV

Back 58

Had been aged 3-4years prior to bottling. Alternatively, Modern LBV has been matured in cask for between 4-6 years old.

Front 59

What is the maturation specs of Tawn with age indication

Back 59

Can be labelled up to 10, 20, 30, or over 40yrs

The age stated is an average ageW

Front 60

What is the maturation specs of Colheita

Back 60

Minimum ageing period is 8 years.

Front 61

What is the maturation specs of Traditional LBV

Back 61

Unfiltered LBV bottled after 4-6years maturation but continue to improve with bottle maturation

Front 62

What is the maturation specs of Crusted Port

Back 62

Aged in wood for up to 4 years, and ideally aged another 3 years in bottle before release. Intended to age in bottle for 10-20years.

Front 63

What is the maturation specs of Vintage

Back 63

Intended for bottle maturation. Bottled when they are 18months- 3years. Matured slowly and don't reach peak until 20+years.

Front 64

What is the maturation specs of Single Quinta Vintage

Back 64

Matured in the same fashion as Vintage port but are from a Single Vineyard.

Front 65

What are the different approaches to maturing Port

Back 65

1) Preserve as much primary aromatics/fruity (Ruby, LBV) as possible or (Vintage)letting the flavours develop in bottle. These wines stay in inert vessels for no more than 2years.

2) Oxygen contact during maturation. matured in 550 l barrels called pipes This produces slow oxidation that results in nuttiness, coffee and other aromas typical for tawny ports, and they are labelled according lenght of maturation.

Front 66

What is the climate of Baixo Corgo:

Back 66

climate: The westernmost zone located downstream from the river Corgo, centered on the municipality of Peso da Régua.

This region is the wettest port production zone, receiving an average of 900 mm, and has the coolest average temperature of the three zones. Production: The grapes grown here are used mainly for the production of inexpensive ruby and tawny ports.

Maturation: Traditionally wines were sent down the Douro to Baixo to mature in the cooler temperature

Front 67

What is the climate of Cima Corgo and how does it influence production and maturation

Back 67

Climate: Temperatures are a few degrees warmer then Baixos and rainfall is closer to 700mm/yr

This is where most of the high quality tawny, Late Bottled Vintage, Colheita, Quinta and Vintage Port is made.

Better fruit results from the harsher qualities of the Higher Corgo, forcing the vines deeper into the Schist bedrock in search of water and nutrients.

Front 68

What is the climate of Baixos Corgo and how does it influence production and maturation

Back 68

Climate: (closest to the ocean) - coolest, wettest, most fertile area, producing the lightest wines900mm rainfall,

Front 69

What is the climate of Douro Superior

and how does it influence production and maturation

Back 69

Climate: Hottest more arid region, 400mm

Production: . Full ripening not an issue in the region. Traditionally not sought out due to inaccessibility this is now changing

Tawny style port

Front 70

What are the major markets of Port

Back 70

France, Holland, Belgium. Portugal

Front 71

What are the three largest Producere

Back 71

Symington( Dow's, Graham's, Cockburn's, Warre's, Quinta do Vesuvio, Altano, Smith Woodhouse, Gould Campbell, Charles Harris, Martinez)

Fladgate (Taylor's, Fonseca, Croft, Delaforce, Krohn)

Sogrape (Sandeman, Ferreira, Offley, Robertsons)