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WSET Diploma D5 - Fortified Wines > Port Winemaking > Flashcards

Port Winemaking Flashcards

1
Q

How much RS is typically in Port? How is this achieved?

A

80-120 g/L

Fermentation is halted with the addition of neutral grape spirit called aguardente

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2
Q

How long is maceration permitted to take place for Port wines?

A

2 days, therefore maceration must be as effective as possible

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3
Q

What are the key methods of extraction in Port production?

A

Foot treading in lagares

Modern (robotic) lagares

Pumping over

Stainless steel pistons

Autovinifiers

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4
Q

What is a lagar in relation to Port production?

A

A shallow square tank used for crushing grapes. They are traditionally 80cm deep and made from granite

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4
Q

What is a lagar in relation to Port production?

A

A shallow square tank used for crushing grapes. They are traditionally 80cm deep and made from granite

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5
Q

Why is foot treading a useful means of extraction in Port production?

A

Feet are strong enough to crush the grapes but too soft to crush the seeds, thereby maintaining fruit and not releasing bitter flavors

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6
Q

How do modern lagares in the Douro work?

A

Silicon ‘feet’ attached to a stainless steel gantry crush he grapes and punch down the cap.

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7
Q

Are modern lagares preferable or less preferable than foot treading? Why?

A

Preferable as they can provide equal quality wines to foot treading and reduce the need for additional workers, but the initial investment is higher. Some producers still use manual foot treading for their most expensive wines.

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8
Q

What type of quality does pumping over provide to Port wines?

A

It is effective at extracting color and tannin through frequent pump overs, but not as effective as treading

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9
Q

True or False

Stainless steel pistons are as effective as treading in maximizing extraction during Port production

A

True, when combined with pumping over

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10
Q

What types of Port wine does autovinfication typically produce? Why?

A

Basic tawny, ruby, and white Port due to the pressure-dependent pumping over that occurs in the system. Generally, because pumping over starts after the fermentation has begun, less extraction is guaranteed.

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11
Q

What fermentation vessels are typically used for the fermentation of Port? Why?

A

Stainless steel is commonly used because its temperature is easy to control (for maximum extraction) and it is easy to clean

Concrete, granite, and old wood vessels may be used for small volume wines

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12
Q

Are grapes used for Port destemmed prior to pressing? Why or why not?

A

If the stems are ripe they may be left on to aid pressing. Stems reduce compaction of the pomade and facilitate drainage after the fermentation.

Unripe stems can impart bitter flavors, so grapes on these stems will be separated.

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13
Q

What is the fermentation temperature of red Port? Why?

A

28-32⁰C in order to maximize extraction while keeping fermentation from progressing too quickly

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14
Q

What is the fermentation temperature of white Port? Why?

A

20⁰C and below to maintain freshness of aromatics

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15
Q

Do Port producers typically use ambient, personally cultured, or commercial yeast? Why?

A

Ambient yeasts are commonly used to ferment Port because a complete fermentation is not needed

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16
Q

What is aguardente in Port production?

A

The spirit used to fortify wine. It must be made from grapes or grape-derived products and be 77% (+/- 0.5%) ABV

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17
Q

What is the ABV all Port wines must be fortified to?

A

19%-22%

18
Q

What are the differences between aguardente used in Port production and the Spirits used in other fortified wines?

A

Other fortified wines are 95-96% ABV while Aguardente is around 77% ABV. As such, the aguardente carries more character

19
Q

True or False

Less fortifying spirit is used in Port than in other fortified wines

A

False. Aguardente is only 77% ABV, requiring more of it to be used in order to raise Port to 19-22% ABV

20
Q

What is the approximate addition of aguardente to still wine in Port production?

A

1 liter of aguardente for every 4 liters of must

21
Q

True or False

All aguardente must be neutral spirit

A

False. Since 1991, producers have been able to source their own aguardente and understand its influence on the wine. Some use neutral spirit to ensure the wine aromas carry through while others use aromatic spirit (with fruity esters) to impart additional complexity

22
Q

At what ABV is the fermentation typically halted in Port must? What does it depend on?

A

5-7% ABV, depending on how much residual sugar is left in the wine

23
Q

During Port production, is the fortifying spirit added to the grape must?

A

No. The wine is drained from the must before the aguardente is added

24
Q

Draining the wine from the grape must prior to fortification is an important process in Port production. Why?

A

It must be done quickly so the yeast in the wine does not continue to consume sugar necessary for the desired sweetness level. The must will be pressed and fractioned into the free run to add color and tannin for age-worthy wines.

25
Q

True or False

Lagares used in Port production are typically fast draining fermentation vessels

A

False. Traditional granite lagares are slow draining and may take hours to finish while modern lagares drain quickly

26
Q

What attributes determine when the grapes used for Port are harvested? Why?

A

Flavor and tannin ripeness

Potential alcohol is not a concern

27
Q

Is acidification common in Port production?

A

Yes, as the grapes become extremely ripe in the hot Douro valley

28
Q

Do Ports undergo malolactic conversion?

A

No. The bacteria are unable to survive in a high ABV environment

29
Q

What happens to Port wine in the winter and spring after harvest?

A

Port wine spends its first winter in the Douro where it is clarified before racking off of the gross lees. The wine is removed from the lees using a rotary vacuum filter. In the spring, the wine may be shipped from wineries to lodges in Vila Nova de Gaia.

30
Q

Is cofermentation a common practice for Port wine?

A

Yes, though blending of varietal wines is also important

31
Q

True or False

Ports are generally blends of different varieties, parcels, and vintages.

A

Vintage indicated ports are not blended with other vintages, but the rest holds true.

32
Q

Do Port winemakers try to make their wine lots as consistent as possible?

A

They try to ensure high quality, but they will make a range of sweeter wines and some drier wines to balance their product. Generally, some fractions may be treated differently than others for additional complexity in the final wine.

33
Q

Blending in the Douro does what for Port wines?

A

Ensures consistency

Allows for a house style

Helps create the correct profile and consistency for the style of wine produced

34
Q

Why might smaller producers of Port limit the range of wines they produce?

A

To ensure they are able to produce a consistent style of Port with their available wine lot

35
Q

Where are Port wines matured? Why?

A

In Vila Nova de Gaia. Its proximity to the Atlantic ocean makes the climate cooler and more consistent than that of the Douro. These are superior conditions for wine maturation.

36
Q

What has been the effect of increased tourism and population congestion on Port wine maturation?

A

Some producers have stopped maturing their wines in Vila Nova de Gaia and instead have built well-insulated, humidity controlled buildings in their wineries for maturation.

37
Q

True or False

Most styles of Port are aged in oak

A

True, if even for a short time

38
Q

In Port production, what is balseiro?

A

A 100,000 liter vat used for wine maturation. It is the largest container for wine maturation in Port production and is used to keep wines fresh

39
Q

What size of barrel is used to provide a gentle oxidation to Port wines?

A

600L barrels called ‘pipes’

40
Q

Is new oak used in Port production? Why?

A

No. Aromas and flavors of new oak are not desirable.

41
Q

When is racking carried out during Port production? Why?

A

During the maturation process to remove lees that gradually accumulate at the bottom of the barrel. Autolysis can produce off flavors that are not desirable in the final product.

42
Q

How does racking affect the amount of oxidation in Port wines?

A

The more a winemaker racks their wine, the more oxygen is introduced into it. Further, a winemaker may control how topped off a barrel is following racking, further affecting oxidation levels

43
Q

What can quality minded Port producers do in the vineyards to impact the quality of their wines?

A

Canopy management and timely harvesting

WSET Diploma D5 - Fortified Wines (23 decks)

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