3. Port Flashcards
(182 cards)
1
Q
What are the historic origins of Port?
A
Originated in the 17th century following trade wars between England and France where England sought alternative wines from Portugal and brandy started to be added to ensure the dry wines arrived to England in good condition.
2
Q
How did the practice of fortifying wine begin?
A
When two British merchants visited the Abbot of Lamego and found the sweet wines were of higher quality so began shipping stocks to England.
3
Q
What was the traditional role of a shipper?
A
Acted as an agent that took commission for shipping Port abroad.
4
Q
What is the more modern role of a shipper?
A
As producers with their own vineyards, wineries and bottling facilities.
5
Q
What 1703 treaty ensured Portuguese wines received lower rates of duty in England than any other country?
A
The Metheun Treaty.
6
Q
In what year were Port vineyards officially demarcated and why?
A
1756 - to create production regulations to limit low quality oversupply that had occurred due to Port’s popularity.
7
Q
The Companhia Geral da Agricultura das Vinhas do Alto Duoro (aka Real Companhia Velha) was created in 1756 in the same year as Port was demarcated. For what four purposes?
A
1) It was the only place Port for export could be purchased.
2) Was given the exclusive right to supply fortification spirit.
3) Could fix prices.
4) To lift the overall quality of Port following years of oversupply and poor quality.
8
Q
What were two particular challenges faced in the 19th century?
A
1) Wars: Peninsular and Civil.
2) Mildew & phylloxera.
9
Q
What was a consequence of the issues experienced by small growers in the 19th century?
A
They needed to sell their land to survive meaning many shippers took advantage of the low prices (consolidation).
10
Q
What two trade bodies supervised Port production and producers from the 1930s until the IVDP was established?
A
1) Casa do Douro
2) Instituto do Vinho do Porto (IVP)
11
Q
What is the fortification spirit known as?
A
Aguardente.
12
Q
In what year did Port producers become able to source and buy their own aguardente?
A
1991.
13
Q
What 1980s World Bank scheme benefitted the Port industry?
A
Low-interest loans to Douro growers who could plant or replant up to 10 ha of the prescribed varieties provided the land was classified A or B grade according to the Beneficio.
14
Q
In what year was the Instituto dos Vinhos do Porto e do Douro (IVDP) established and why?
A
1) 2003.
2) To supervise both Port and Douro wine producers reflecting the growing importance of table wines.
15
Q
Of the Douro’s 250,000 ha how many ha are registered for Port production?
A
32,000 ha.
16
Q
What is the climate of DO Porto? 3 points.
A
1) Warm continental.
2) Summer temperatures exceeding 40 degrees.
3) Freezing temperatures not uncommon in the winter.
17
Q
What two climatic reasons contribute to DO Porto’s climate?
A
1) Distance from the Atlantic Ocean.
2) Shelter from the Serra do Marao, which protects from the Atlantic.
18
Q
What are the three sub-regions of the Douro?
A
1) Baixo Corgo.
2) Cima Corgo.
3) Douro Superior.
19
Q
What are the climatic conditions of Baixo Corgo?
A
Coolest and wettest with up to 900mm rainfall per annum due to its westerly location.
20
Q
What styles of Port does fruit from Baixo Corgo typically produce?
A
Inexspensive Ruby and Tawny.
21
Q
What are the climatic conditions of Cima Corgo?
A
Warmer and drier than Baixa (700mm rainfall per annum).
22
Q
What styles of Port does fruit from Cima Corgo typically produce?
A
Age-indicated Tawny and Vintage Ports.
This is the best-suited area for premium production.
23
Q
What are the climatic conditions of Douro Superior?
A
Hottest and driest (450mm rainfall per annum) as it’s the further inland with drought an issue.
24
Q
What is a typical soil profile of the Douro (4)?
A
1) Stony.
2) Shallow.
3) Free-draining.
4) Poor in nutrients.
25
When is irrigation permitted?
In exceptional circumstances such as extreme hydric stress.
26
Why are the vines' roots able to penetrate deep into the bedrock in search of water?
The schist in the area splits into vertical layers rather than the more typical horizontal.
27
What are the three types of vineyard layout in place in the Douro?
1) Socalcos.
2) Patamares.
3) Vinha ao Alto.
28
Describe the Socalcos vineyard layout (2).
1) Narrow terraces supported by walls of dry rock.
2) Typically unsuitable for mechanisation.
29
Why can Socalcos vineyards not be converted to Patamares or Vinho ao Alto layouts?
They are UNESCO protected.
30
What is the typical planting density of a Socalcos vineyard?
6,000 vines per ha.
31
How might labour be reduced when farming socalcos?
By lowering planting densities to allow for a small tractor to enter.
32
Why are small tractors able to run up and down the slopes of Patamares?
The terraces are supported by a steep earth ramp rather than a stone wall with tracks that run diagonally.
33
Why are planting densities lower (3-3,500 vines per ha) on Patamares compared with Socalcos?
The diagonal ramps for small tractors take up a lot of space.
34
What are two problems encountered by Patamares?
1) Erosion.
2) Growth of weeds on the ramps.
35
What is the advantage of the original large, wide Patamares?
They can support two rows of vines.
36
What is a disadvantage of the original large, wide Patamares when planted to two rows of vines?
The exterior row of vines gets more sun exposure, which can create uneven ripeness.
37
What is the disadvantage of the narrower Patamares?
They support only one row of vines.
38
How are vines on narrower Patamares planted and what two advantages does this lend?
They are tilted slightly towards the slope.
1) This improves water absorption and drainage and so reduces erosion.
2) Uneven ripeness is less of a problem as only one row is planted per terrace.
39
What is the vineyard layout of Vinha ao Alto?
Vines are planted in vertical rows up the slopes.
40
What are the two main advantages of Vinha ao Alto?
1) Least expensive to plant and maintain.
2) Allows high-density planting (~5,000 VPH).
41
What are the two main disadvantages of Vinha ao Alto?
1) Above 40 per cent incline mechanisation cannot be used.
2) Water run-off and erosion.
42
How are vines a) trained and b) trellised?
1) Cordon-trained and spur-pruned or head-trained and cane-pruned.
2) VSP to promote sun exposure and permit mechanisation.
43
What rootstocks are used and why?
1) 110Rand 1103P, which are hybrids of V. rupestris and V. berlandieri.
2) Due to their drought tolerance.
44
What is the maximum yield permitted?
55 hL/ha.
45
What summer vineyard management technique is common?
Summer pruning to ensure sun exposure especially for late-ripening varieties.
46
What are the three main viticultural hazards in the Douro?
1) Late spring frosts at high altitudes.
2) Wet weather in cooler years disrupts flowering and fruit set in early summer.
3) Downy mildew and botrytis especially in Baixo Corgo.
47
How are the most common viticultural hazards combatted?
1) Canopy management.
2) Fungicides.
48
Why might cover crops be grown on vinha ao alto slopes (3)?
1) To prevent erosion.
2) Improve soil structure and nutrition.
3) Reduce weeds.
49
What is the most common form of harvesting and why?
Hand-harvesting due to the steepness of the slopes.
50
Why are larger producers investing into machine-harvesting research?
Depopulation and an ageing population may mean labour resources are difficult to find in the future.
51
From earliest to latest, which order are the three sub-regions typically harvested in?
1) Douro Superior.
2) Cima Corgo.
3) Baixa Corgo.
52
How many grape varieties are permitted in Port production?
Over 100.
53
What are the main five prescribed varieties?
1) Touriga Franca.
2) Touriga Nacional.
3) Tinta Roriz (Tempranillo).
4) Tinta Barroca.
5) Tinta Cao.
54
What are the two other main red grapes planted in the Douro?
1) Tinta Amarela (Trincadeira).
2) Sousao.
55
What are the two main white grape varieties planted in the Douro?
1) Malvasia Fina (Boal).
2) Moscatel Galego Branco (Muscat Blanc a Petit Grains).
56
What are the main characteristics of Malvasia Fina?
Neutral wines with medium acidity, full body and slightly honeyed.
57
What is the Portuguese term for old vines?
Vinha velha.
58
Why are the vast majority of Port wines blends?
For consistency of style and to reduce vintage variation.
59
What is the most grown red wine grape for Port production?
Touriga Franca.
60
What are the four key characteristics of the Touriga Franca grape?
1) Late-ripening making it suitable for the warmest sites.
2) Tight bunches.
3) Thick skins.
4) Can be vigorous.
61
What does Touriga Franca contribute to a wine?
Colour, tannin, acidity, juicy red and black fruit.
62
What are the three key characteristics of the Tinta Roriz grape?
1) Early-ripening.
2) Can suffer from water stress.
3) High-yielding.
63
What does Tinta Roriz contribute to a wine?
Body and colour.
64
What are the three key characteristics of the Tinta Barroca grape?
1) Early-ripening.
2) Prone to heat damage and shrivelling.
3) High-yielding
65
What does Tinta Barroca contribute to a wine?
Earthier flavours.
66
What are the four key characteristics of the Touriga Nacional grape?
1) Mid-ripenng.
2) Thick-skinned.
3) Can suffer from excessive vigour.
4) Susceptible to coulure.
67
What does Tourica Nacional contribute to a wine (4)?
1) Deep colour.
2) High tannins.
3) Black fruit and floral aromas.
4) Long ageing potential.
68
What is Tinta Amarela also known as in other areas of Portugal?
Trincadeira.
69
What are the two key characteristics of the Tinta Amerela grape?
1) Prone to fungal diseases due to tight bunches.
2) Produces full-bodied wines with concentrated black fruit and spice notes.
70
What are the five key characteristics of the Tinta Cao grape?
1) Low-yielding.
2) Late-ripening.
3) Heat tolerant.
4) Produces concentrated wines with high acidity that can age.
5) Small, thick-skinned berries resistant to fungal disease.
71
What are the three key characteristics of the Sousao grape?
1) Thick-skinned.
2) Deep intensity of colour.
3) High acidity.
72
Which white variety is typically used for unaged styles?
Moscatel Galego Branco.
73
Why is Malvasia Fina more commonly used in aged styles?
It is neutral with medium acidity lending itself well to the effects of maturation.
74
What is the typical residual sugar range in Port wine?
80-120 g/L.
75
How long does the maceration with skins last for vintage port?
Maximum two days.
76
What are the five key methods of extraction during fermentation?
1) Foot treading in lagares.
2) Modern lagares.
3) Pumping over.
4) Stainless steel pistons.
5) Autovinifiers.
77
What is a lagar?
A shallow (80cm) square granite tank that allows a large surface area between the must and grape skins.
78
What are three benefits of foot treading?
1) Offers effective extraction.
2) Gentle enough not to crush seeds.
3) Humans are sensitive to heat spots so can encourage circulation throughout the lagar.
79
What advantage is there to using modern, robotic lagares?
Reduces the need for a large hired workforce, which can be difficult to obtain and unreliable.
80
What disadvantage is there to using modern, robotic lagares?
High initial investment costs.
81
Describe the process of using autovinifiers (3 steps).
1) Sealed concrete/stainless steel tanks that do not require electricity.
2) Rising pressure of CO2 from fermentation pushes juice through pipes into a holding tank.
3) When the CO2 pressure reaches a certain level a valve automatically releases and the wine sprays over the cap.
82
Why are autovinifiers advantageous (2)?
1) One of the cheapest options as it's automated.
2) Doesn't require electricity.
83
What styles of Port are autovinifiers best suited to producing and why?
1) Basic Tawny, White and Ruby.
2) Very little extraction occurs before fermentation so the wines produced are lighter in colour, body and flavour.
84
Why are modern fermentation vessels commonly made from stainless steel (2)?
1) Allows for easy temperature control, which means fermentation can be slowed to prolong extraction.
2) Easy to clean.
85
What three other materials may the fermentation vessels be made from?
1) Granite.
2) Concrete.
3) Old wood.
86
Presuming the stems are ripe, what advantage can stem inclusion have?
They can aid pressing by reducing compaction of the pomace enabling better drainage after fermentation has stopped.
87
What is the fermentation temperature range for red wines and why?
1) 28-32 celcius.
2) Warm enough to allow sufficient extraction but not so warm that fermentation progresses too quickly.
88
What is the fermentation temperature range for white wines?
17-22 celcius.
89
Why are ambient yeasts commonly used in Port production?
They are sufficient to start fermentation. Completing fermentation to dryness is not a concern in Port production so their unreliability matters little.
90
Port legislation states that the spirit used to fortify the wine must:
1) Come from grapes or grape-derived products.
2) Be 77% abv (+/- 0.5%).
91
To what abv are most ports fortified?
19-22% abv
92
To what minimum abv may basic Tawny, Ruby, White Ports be fortified?
18%.
93
What is the approximate ratio of fortifying spirit to wine (in litres) to produce a 20% wine?
1 L of spirit to every 4 L of fermenting must.
94
Why is the quality of fortifying spirit important?
Its relatively low alcoholic strength (compared to that used in Sherry for example) means a significant amount must be added to reach the required final abv and so can influence the wine's final quality.
95
At what abv is the fermentation stopped?
5-7% depending on the concentration of sugar desired in the final wine.
96
At what stage is aguardente added?
Once the wine is drained from the skins.
97
Why must the draining of wine from skins be quick and efficient? (2)
1) The must will continue to ferment (until aguardente is added) using sugar that may be desired in the final wine.
2) Bitter tannins may leech from the cap at higher alcohol levels
98
Once the fermenting must has been drained off skins, the skins are pressed. True or false? Why?
1) True.
2) Pressed wine adds greater colour and tannin.
99
Why do Ports not undergo MLC?
Lactic acid bacteria cannot tolerate the high concentration of alcohol.
100
Explain what occurs in the first winter post-fermentation?
1) All Ports spend their first winter in the Douro.
2) Wines are left to clarify and are racked off gross lees.
101
Where is the wine transported to in the spring following harvest?
Vila Nova de Gaia.
102
Why is blending important (2)?
1) To ensure consistency.
2) To ensure the wine conforms to style.
103
What might Port be a blend of (3)?
1) Different vineyard parcels.
2) Different grape varieties.
3) Different vintages.
104
Why might a smaller producer limit their range to certain styles?
To ensure they can produce such styles with consistency.
105
What is the climate of Vila Nova de Gaia?
Cooler and more constant than the Douro due to strong Atlantic influences.
106
What is the largest oak vessel used in Port and what are these vessels typically used to store?
1) Balserios - 100,000 L.
2) Used to store wines to keep them fresh (small surface area to wine ratio).
107
If gentle oxidation is required what barrel might be used?
Pipe - 600 L.
108
Other than barrel size, what are two other ways a producer can control the amount of oxidation?
1) The frequency of racking.
2) The degree to which vessels are topped up.
109
What are the 10 styles of red Port?
1) Basic Ruby
2) Basic Tawny
3) Reserve Ruby
4) Reserve Tawny
5) Tawny with an indication of age
6) Colheita
7) Vintage
8) Single Quinta
9) Crusted
10) Late Bottled Vintage
110
In what vessels are basic Ruby Ports typically fermented?
Stainless steel or concrete.
111
What is the maximum term of maturation for Basic Ruby?
Three years.
112
What winemaking technique is used to give Basic Tawny its colour?
Light extraction to give a paler colour.
113
What is the minimum term of maturation for Reserve Tawny?
Aged in wood for a minimum of six years.
114
How are Reserve Ruby Ports assessed?
Tasted and approved by the IVDP for greater concentration and higher quality than Basic Ruby.
115
What volume of liquid do barrels used for Tawny with an Indication of Age hold?
620-640 L.
116
Is a Tawny with an Indication of Age typically filtered? Why?
1) No.
2) Clarification and stabilisation occurs naturally given the length of maturation time.
117
What age statements might you find on the label of a Tawny with an Indication of Age?
10, 20. 30, 40 or 50.
118
What does the age statement on a Tawny with an Indication of Age indicate?
That they are deemed to have the characteristics of a wine of that age per the IVDP tasting panel.
119
Why are Tawny with an Indication of Age Ports relatively expensive compared to other styles of Port?
The barrels need racking and topping up due to gradual evaporation.
120
What is an example of a very old (non-age-indicated) aged Tawny?
Taylor's Scion 150 years old.
121
What is a Colheita Port?
A Tawny Port made from one vintage.
122
What is the minimum term a Colheita Port must be aged prior to bottling?
Seven years.
123
What barrel size is common for Colheita Ports?
Small barrels.
124
What two years must the label of a Colheita Port state?
1) Vintage.
2) Year of bottling.
125
When must a producer of a Vintage Port declare their intention to release one?
In the second year after harvest if the young wine is approved by an IVDP tasting panel.
126
What are two examples of vintages where the majority of Port shippers declared a Vintage Port?
2011, 2016.
127
What other consideration besides quality will determine whether a Vintage Port is declared?
Market conditions.
128
What risk is associated with declaring two sequential vintages?
The second could take sales from the first.
129
What is the original super-premium vintage port?
Quinta do Noval's Nacional from old, un-grafted vines.
130
During the initial maturation process of two years, a potential Vintage Port is tasted regularly, but if it is not deemed of high enough quality what decision might the shipper make?
Declassify into a Single Quinta Port, Crusted, LBV or even a Tawny.
131
What is the maximum term of maturation for a Vintage Port?
Three years.
132
When are the majority of Vintage Ports bottled?
In the second spring after harvest meaning 18-20 months in large, old oak.
133
What two reasons make Vintage Ports potentially highly profitable?
1) Limited time in wood before release.
2) Early release.
134
What is a Single Quinta Port?
A wine made from one year made only from grapes of one estate. Often made in years when a Vintage Port is not declared.
135
What is a Crusted Port?
A non-Vintage Port aged in wood for two years before bottling without fining or filtration.
136
What must appear on the label of a Crusted Port?
The bottling date.
137
When may a Crusted Port be released?
Any time after bottling.
138
How long must a Crusted Port be matured in bottle prior to release in order to include the term 'bottle matured' on the label?
Three years.
139
What is an LBV port?
A wine from a single year bottled between four and six years after harvest.
140
What does the longer ageing period of an LBV Port generally mean?
They're ready to drink upon release and won't improve with further age.
141
Compared to a Ruby and Reserve Ruby Port, an LBV Port generally has what characteristics?
More intensity, body and tannin.
142
In what two vessels might an LBV Port generally stored prior to bottling?
1) Large old wood.
2) Stainless steel.
143
Most LBV Ports are filtered before bottling. Some aren't. What additional characteristics might this give the wine?
1) Fuller-bodied.
2) Will benefit from bottle maturation.
144
How long must an LBV Port be matured in bottle prior to release in order to include the term 'bottle matured' on the label?
Three years.
145
What quality and price point categories do LBV Ports typically fit?
1) Very good quality.
2) Mid-priced.
146
From which vineyards or sub-region of the Douro is the fruit for Rose Port typically sourced?
1) Coolest, highest altitude vineyards.
2) Baixa Corgo.
147
At what temperature range does the fermentation of Rose Port take place?
15-16 degrees celcius.
148
Why must the aguardente used in Rose Port be as neutral and high quality as possible?
To not stand out as the style has less intense flavours and usually little tannins (compared to red Port).
149
How long is the period of maceration for Rose Port?
A few hours before draining free run and clarifying.
150
What is the main variety used in the production of fruity, unoxidised White Port?
Muscatel.
151
List the four basic winemaking steps in the production of fruity, unoxidised White Port.
1) Crushed
2) SO2 added
3) Macerated for a ~two hours at 17-18 degrees C
4) Stored in stainless steel or large, old oak for a short period.
152
What is the main variety used in the production of highly oxidised White Port?
Malvasia.
153
List the three basic winemaking differences in the production of oxidised White Port compared with unoxidised styles.
1) Longer period of maceration.
2) Fermented warmer - 20-22 degrees C.
3) Aged for several years in small casks.
154
What characteristics do unoxidised White Ports display?
1) Lemon colour
2) Medium body
3) Stone fruit and floral flavours
155
What characteristics do oxidised White Ports display?
1) Amber or brown
2) Caramel, citrus peel, dried stone fruit and nut flavours.
156
What three labelling terms are White Ports permitted to display (similar to Tawny Ports)?
1) Reserve - aged for minimum seven years in wood.
2) 10, 20, 30, 40 year old if deemed to have the characteristics of a wine of that age by the IVDP.
3) Colheita if from a single vintage and aged for a minimum of seven years.
157
In what year were the Very Old Wines category established?
2022.
158
What are the two new categories of Very Old Wine?
1) 50 year old (White & Tawny).
2) Very Very Old/VVO/W (White & Tawny).
159
What per cent of wine is produced by co-operatives?
20%
160
Who are the five main groups of producers?
1) Porto Cruz (Granz Cruz).
2) Symington Family Estates (Cockburn's, Dow's, Graham's, Warre's).
3) Sogrape (Sandeman, Offley, Ferreira).
4) The Fladgate Partnership (Taylor's, Fonseca, Croft, Krohn).
5) Sogevinus (Burmester, Barros, Calem, Kopke).
161
The five main groups of producers make up what per cent of sales by volume?
80%.
162
Though there are over 20,000 vineyard owners in the Douro, who is responsible for most of the fruit sales?
Co-operatives or the medium or large producers.
163
What are five responsibilities of the IVDP?
1) Regulates the amount of Port that can be produced in any one year.
2) Holds the register of vineyards and companies involved in Port production and shipping.
3) Controls the volume of Port that can be released in a year.
4) Analyse and taste Port to ensure they meet spec.
5) Promotes Port and unfortified Douro wines.
164
What is the maximum amount of Port that can be released onto the market in a year?
1/3 of the shipper's total stocks.
165
What is the Beneficio (two definitions)?
1) The amount of Port must that can be produced in a year.
2) The system of regulation itself.
166
How does the Beneficio operate? 6 points.
1) Each vineyard parcel is classified in terms of its capacity to produce quality grapes.
2) Factors such as location, altitude, aspect, soil and grape varieties are considered.
3) Vineyard parcel receives a numerical value for each factor.
4) The total of all values assigns a letter to the parcel A to I.
5) A denotes the highest quality and therefore those that can make the most Port.
6) Vineyards below F cannot make Port but can make unfortified or spirits.
167
What are the aims of the Beneficio?
To keep grape and wine prices stable by balancing supply and demand.
168
Between which three bodies is the amount of must that can be produced agreed each year?
1) Growers
2) Producers
3) IVDP
169
Why is the Beneficio system subject of much debate?
1) Demand for Port has declined and so permitted volume of production has been reduced but the total area under vine has been allowed to grow resulting in and oversupply of unregulated fruit suppressing prices.
2) A number of producers feel they are subsidising the unfortified industry by paying artificially high prices for Port grapes.
170
The beneficio sets the prices of grapes for Port production and these are relatively high compared without grapes from outside the system. What occurs as a consequence?
The trade of lesser quality fruit along with Beneficio cards and retaining higher quality grapes for sale outside of the system, which can command higher prices than set by the Beneficio.
171
When was the peak of sales in Port?
At the millennium.
172
What is the current trend of overall Port sales?
In decline since the millennium.
173
What two reasons is the increase in sales of premium wines such as age-indicated Tawny Ports attributed to?
1) Increased production quality.
2) Effective marketing.
174
The 'Special Categories' include what styles?
All above basic Ruby, Tawny, White and Rose.
175
What per cent of sales by volume do the Special Categories comprise?
23%.
176
What per cent of sales by value do the Special Categories comprise?
45%.
177
Which is the largest market for the export of Port?
France.
178
What is the decline in sales of Port by volume attributed to?
Dropping demand for inexpensive Port in markets such as Holland and France.
179
What are some Port producers doing to encourage sales of wine?
1) Diversifying into unfortified styles.
2) Targeting new audiences with Rose and White Ports for aperitifs and use in cocktails.
3) Large format premium options for dining customers and social media opportunities.
180
In what vessels are basic Ruby Ports typically matured?
Ageing in bulk (stainless, concrete, large oak).
181
What is the trend of premium Port sales?
An increase in average price due to increasing sales of premium wines such as age-indicated Tawny Ports.
182
Prior to being sent to VNDG, how might more wine be extracted from the lees after racking off gross?
A rotary vacuum filter.
