44. Port Flashcards
(41 cards)
The activities of Port industry is divided between:
- Porto
- Vila Nova de Gaia
- Vineyard area that starts 70 km upstream of these towns
What are the sub-regions of Douro?
- Baixa Corgo
- Cima Corgo
- Douro Superior
The lightest wines of Douro region come from which sub-region?
Baixa Corgo
Most of top vineyards are located in which sub-region of Douro?
Cima Corgo
What is the climate of Douro region in general? How does it change in sub-regions?
- Warm continental
- Baixa Corgo is the coolest and the wettest and it becomes drier and hotter as you go east (inlands)
Which geographical formation that moderates the climate in Douro region?
Serra do Marao Mountains which shields the cooling and rain-bearing westerly winds
What are the main climatic hazards in Douro region?
- Spring frost
- Heavy rainfall disrupting flowering as well as the harvest
Why is drought is not a very common problem in Douro region although summers are very hot and the rainfall is very low in growing season?
Because of the schist bedrock allows the roots to to access deep water reserves that are built up by winter rains
Why do some vineyards have more northerly aspect in Douro region?
To face away from the full force of the sun
Name the three vineyard designs in Douro region
- Socolos: Narrow terraces supported by stone walls. Mechanisation is not possible
- Patamares: Terraces without retaining walls. Mechanisation is possible
- Vinho au Alto: Possible in gentle slopes. No terraces. Vines are planted up and down the slopes. Mechanisation is possible. Prone to erosion
What are the grape varieties preferred in premium Port production?
- Touriga Nacional
- Touriga Franca
- Tinta Roriz
- Tinta Cao
- Tinta Barocca
What are the common characteristics of the grape varieties preferred in Port production?
- Thick-skinned
- High tannin
- Black fruit and floral aromas
Typically, how long does the fermentation of Port last? Why?
- 24-36 hours
- Because the alcohol level reaches to 5-9 % abv and the fermentation is stopped by fortification
Why are the normal extraction techniques not vigorous enough for Port production?
Because of the time restraints
Which special techniques are used for extraction of enough color and tannin for Port wines?
- Foot treading: Labour intensive
- Autovinifiers: Similiar to pumping over
- Piston plungers and robotic lagares: Imitate foot treading
In which technique of Port production, pre-fermentation extraction is limited?
Autovinifiers
What is the spirit used to fortify Port named? What is its maximum abv percentage?
- Aguardente
- 77% abv
Where are the Ports generally transported to, for maturation? Why?
- Vila Nova de Gaia
- The cooler coastal climate is well-suited for slow maturation of Port wines
Which types of Ports are stored in Douro? Why?
- Tawny Ports
- Higher temperature results in faster aging and loss of color
What kind of vessels are used for the maturation of Ports?
- Traditionally in old oak vessels (small and very large)
- Stainless steel is now used too
What is the preferred vessel and duration of maturation for Ruby Ports? Why?
- Very large oak vessels or stainless steel tanks for a relatively short periods
- To minimize the effect of oxygen on primary fruit character
Which types of Ports are matured
a. in very large oak vessels or stainless steel tanks
b. small oak vessels (pipes)
a. Ruby, Reserve Ruby, LBV, Vintage Ports
b. Tawny Ports
Which types of Ports are ready to drink upon release, which types benefit from bottle maturation?
- Ruby, Reserve Ruby, filtered LBV and Tawny Ports are ready to drink
- Unfiltered LBV and Vintage Port benefit from bottle maturation
Tasting notes for newly bottled Ruby Port
- Deep color
- Intense primary fruit character
