Port

Question 1

Broadly speaking the vineyard area has a _______1________ climate as a result of being shielded from the cooling rain-bearing Atlantic winds by the _______2______.

Answer 1

1= warm continental
2= Serra do Marao

Question 2

Growers have to contend with _____1___ in spring and heavy ______2_______ can, on occasion, disrupt _____3______ as well as _____4_____.

Answer 2

1= frosts
2=downpours
3=flowering
4= harvest

Question 3

In the summer, daytime temperatures can be very high and rainfall throughout the growing season is very low. Viticulture is possible thanks to the ______1________, which ______2____ vertically allowing the vine’s roots to access _______3_______ that are built up by the winter rains.

Answer 3

1= schist bedrock
片岩ヘンガン, 基岩

2= fractures
断裂する

3= deep water reserves

Question 4

The vineyards in the Baixo and Cima Corgo are planted on the very tall and very ____1___ slopes that rise up from the banks of the Douro and its tributaries.

Answer 4

1= steep

Question 5

The vast majority of red Ports are complex blends of many different varieties which, in Douro, tend to be ____- skinned and _____ in tannin with ____ fruit and _____ aromas.

Answer 5

thick, high, black, floral

Question 6

There are five varieties that are preferred in premium Port production: list the 5 varieties.

Answer 6

Touriga Franca
Tinta Roriz
Tinta Barroca
Touriga Nacional
Tinto cao
ティントゥ カウン

Question 7

Port

List the 6 processes.

Answer 7

1= Crushing
2= extraction
( human feet, autovinifiers, piston plungers)
3= fermentation 
4= fortification to stop fermentation 
5= maturation
(short or long, wood or inert)
6= bottling

Question 8

Law-Port

List the 5 laws.

Answer 8

1= Ruby( Reserve)
2= Tawny (Reserve)
3= Late Bottled Vintage(LBV)
4= Vintage
5= Tawny with an Indication of Age

Question 9

What is the traditional method of extraction in Port production?

Answer 9

Food treading

Question 10

(Food treading)
Large teams of workers _______1________ for three to four hours in __________2________, or lagares. Once ______3_____ is underway, foot treading stops and the cap is then regularly ______4_______ to extract more colour and tannin.

Answer 10

1= tread the grapes
2= shallow granite troughs
花崗岩、おけ
3= fermentation 
4= punched down

Question 11

This was one of the earliest methods used to automate extraction and _____1________ (this) are still widely used. Crushed grapes are put into sealed vats and the rising pressure of the CO2 (given off by〜から出る)the fermentation pushes the juice up through pipes into a holding tank. When the pressure of the CO2 reaches a set level a valve(弁) is automatically released and the wine in the holding tank, no longer supported by the gas pressure, floods down over the cap . (Similar to pumping over but the amount to contact between the wine and the skins is much higher.)

Answer 11

1= Autovinifiers

Question 12

These systems are designed to imitate food treading as closely as possible. ______1______ are round shallow open topped, stainless steel vats where is pressed down with ______2______. The ______3_____ involves the use of a shallow and rectangular stainless steel tank of the approximate size of the traditional ____4___, which is adapted to carry a self-propelled gantry with robotic ‘feet’. The gantry moves up and down the 4 with the feet copying the action of foot treading by actually squashing the grapes against the floor of the tank. Once the ‘foot treading’ phase is over, these machines carry out regular punch downs. Many consider these systems as good as foot treading and they are widely employed in the production of premium wines.

Answer 12

1= Piston-plungers
2= robotic pistons
3= robotic lagar
4=lagar

Question 13

Ports are generally transported downstream to Vila Nova de Gaia for maturation. The cooler coastal climate well suited to the ______1_____ of Port wines. Some wines, notably wines destined for Tawny Port, have always been stored up the Douro, where the higher temperatures result in _____2____ and ______3______.

Answer 13

1= slow maturation
2= faster ageing 
3= a loss in colour

Question 14

Port maturation has traditionally always taken place in ______1______, both small and very large(stainless steel is now used too). New oak flavours are not a characteristic that is desired in any port. There are two broad styles amount red Ports that are a direct consequence of types of vessel used: ruby styles and Tawny styles.

Answer 14

1= old oak vessels

Question 15

When bottled, ruby styles of Port have a predominant primary fruit character. Producers look to minimise the effect of oxygen on the flavour of these wines and therefore they will only age these wines for a relatively short period of time in _______1________ or ______2_____. This is how ______,_______,__________ and ________ are aged. Although quality and concentration will vary, these wines will all be deeply coloured and have intense primary fruit flavours when bottled.

Answer 15

1= very large oak vessels
2= stainless steel tanks

Ruby
Reserve Ruby
Late Bottled Vintage(LBV)
Vintage Ports

Question 16

Ruby, Reserve Ruby and some styles of LBV( Late Bottled Vintage) will be ________ and _________ before bottling and typically do not benefit from bottle ageing.

Answer 16

fined, filtered

Question 17

Some _____1____ and all____2______ are not filtered and can benefit from long bottle ageing.

Answer 17

LBVs, Vintage Ports

Question 18

(Some LBVs and all Vintage Ports)
After this extra period of bottle maturation the wines have a ____1_____ colour and ______2_____ fruit and vegetal(_____,_______,_______) flavours.

Answer 18

1= garnet
2= tertiary cooked

prune, leather, wet leaves

Question 19

True Tawny Port, on the other hand, undergo long oxidative maturation in barrels called ____1___. The wines are made in exactly the same way as the ruby styles and the differences in colour and flavours are entirely down to the difference in _____2______.

Answer 19

1= pipes
2= maturation

Question 20

(Tawny Ports)
The wines turn ____1____ and finally _____2___, although only the very oldest become fully ____3___. With age the primary fruit fades, becoming ____4____and is accompanied by flavours of _______, ______,_______ and ________. These are fully developed on release and do not benefit from any extra bottle ageing.

Answer 20

1= garnet, 2=tawny, 3=brown
4= raisiny

walnuts, coffee, chocolate , caramel

Question 21

(Inexpensive Ports)
____1____-These are blends of wines that are typically between one and three years old. They lack the concentration, complexity or tannins of more premium ______1___ styles.

Answer 21

1= Ruby

Question 22

(Inexpensive Ports)
_____1____- Although these wines show a browning they are no older than Ruby Ports and have not undergone a long period of oxidative ageing.

Answer 22

1= Tawny

Question 23

Inexpensive Ports
-Tawny
Producers have a number of different options to achieve this colour, including of less heavily extracted or lighter wines from the Baixo Corgo, blending in White Port, a period of ______1_____ in the Douro and/or ______2______ to remove colour.

Answer 23

1= hot maturation
2= heavy fining

Question 24

______1_____- This is a labelling term that can be applied to both Ruby and Tawny Ports that are higher quality than the most basic expressions. A wine’s suitability for this category is determined by an _____2________. Importantly, a 1 Tawny must be wood aged for a minimum of ____3____ years.

Answer 24

1= Reserve
2= official tasting panel
3= six

Question 25

________1______- These are vintage wines that have been aged for between ____ and _____ years before they are bottled. This extra ageing, which typically takes place in large oak vessels, help to make these wines more approachable on release, compared with Vintage Ports.

Answer 25

1= Late Bottled Vintage(LBV)

four, six

Question 26

Similar to Vintage Port, some unfiltered LBVs form a sediment in the bottle and often need _____1____ before serving.

Answer 26

1= decanting

Question 27

_______1________- These wines undergo a long period of oxidative maturation in pipes. They can be labelled 10, 20,30 or 40 years old. To qualify, the wine must be consistent with the characteristics typical of a wine of that age. The age stated on the label is therefore an _____2___ , rather than the age of the youngest component of the blend. The label must state the year of _____3______, which is important as these wines lose their freshness after 3. They are the finest of all Tawny Ports and the best are exceptionally complex and concentrated.

Answer 27

1= Tawny with an Indication of Age
2= average age
3= bottling

Question 28

Vintage
Producers must _________1________ to release a Vintage Port in the ____2____ year after the harvest and the wine must be bottled no later than the ____3___ year. All ageing prior to bottling will take place in either large oak vessels or stainless steel tanks and the wines are unfined and unfiltered. On release these are the most concentrated and tannic Ports.

Answer 28

1= register their intention
2= second
3= third

Question 29

Vintage
These wines are capable of ageing in bottles for decades and as they age they will ____1_____________. They are only produced on average three times a decade.

Answer 29

1= throw a heavy sediment

Question 30

Decanting Wine
•First remove the bottle _____1______ from its rack and place in a decanting basket if available. Alternatively, hold the bottle carefully, making sure the deposit is not _____2____.
•very gently remove the top of the _____3____ and clean the ____4___ and ____5____ of the bottle. Very gently remove the cork.
• Remove the bottle from the basket, being careful not to disturb the deposit. Holding the bottle in front of ____6___, pour the wine carefully into the _____7_____until the deposit can be seen near the neck. At this point stop pouring.

Answer 30

1= horizontally
2= agitated〜を激しく動かす
3= capsule
4= shoulder
5= neck
6= light
7= decanter