Port

Question 1

Vineyard area of Port

Answer 1

1. Baixo Corgo (lightest wine)
2. Coma Corgo (top vineyard found)
3. Douro Superior (top-quality wine)

Question 2

Climate in Douro Valley

Answer 2

• Warm continental climate, spring frosts disrupted flowering, daytime in summer very hot, rainfall is low in growing season
• shielded from cooling rain-bearing Atlantic winds by Serra do Marao
• Baixo Corgo in west is coolest
• Schist bedrock allow vine root to access deep water reserves by winter rains

Question 3

Socalcos

Answer 3

Vines traditionally planted on narrow terraces that supported by stone walls

Question 4

Patamares

Answer 4

New style of terraces that allow mechanisation

Question 5

Grape varieties of Port

Answer 5

• vast majority of red are complex blends (thick-skinned, high tannin, black fruit and floral aroma

1. Touriga Franca
2. Tints Roriz
3. Tinta Barroca
4. Touriga Nacional
5. Tinto Cao

Question 6

Fermentation of Port

Answer 6

Stop by fortification once reach 5-9 abv to create sweet wine (lasts for 24-36 hrs process)

Question 7

Foot treading

Answer 7

Traditional method of extraction, large team of workers tread grapes in shallow granite troughs (lagares) for 3-4 hours

Question 8

Autovinifiers

Answer 8

Earliest method used to automate extraction

Question 9

Piston-plungers

Answer 9

• designed to imitate foot treading

- a round shallow open topped stainless steel vats where the cap is pressed down with robotic pistons

Question 10

Definition of Port

Answer 10

It’s made by adding grape spirit to fermenting juice to create an alcoholic sweet wine

Question 11

Aguardente

Answer 11

The spirit (no stronger than 77 abv) used for fortification to kill yeast to create sweet wine with between 19-22 abv

Question 12

Maturation of Port

Answer 12

Transported to Vila Nova de Gaia since it has cooler coastal climate that well suit to slow maturation of Port wine

Question 13

Tawny Port

Answer 13

• stored up the Douro since there is higher temperatures result in faster ageing and loss in colour
• long oxidative maturation in Pipes
• brown in colour, walnut, coffee, chocolate, caramel

Question 14

Ruby Port

Answer 14

• age short period of time in very large oak vessels / stainless steel tanks to retain primary fruit character and minimise effect of oxygen
• blend of 1-3 years old wines

Question 15

Types of Port

Answer 15

Inexpensive:

1. Ruby
2. Tawny

Special categories:

1. Reserve / Reserva
2. Late Bottled Vintage (LBV)
3. Tawny with an indication of Age
4. Vintage

Question 16

Reserve / Reserva

Answer 16

A labelling term for Ruby and Tawny that higher quality than basic version, must be wood aged for minimum of 6 years

Question 17

LBV

Answer 17

• a vintage wine aged 4-6 years before bottled in large oak vessels
• fined and filtered
• early drink, rarely benefits from bottle ageing

Question 18

Tawny with indication of Age

Answer 18

• long oxidative maturation in pipes
• can labelled 10,20,30,40 years old (average age)
• must state the year of bottling
• finest of Tawny
• consistent with characteristic typical of wine of that age

Question 19

Vintage

Answer 19

• producer need to register their intention to release Vintage Port in 2nd year after harvest
• wine must bottle no later than 3rd year
• matured in large oak vessel or stainless steel tanks
• unfined and unfiltered
• most concentrated and tannic Port
• will throw heavy sediment after bottle ageing
• blend of finest wine in best vineyard of producer
• 2000, 2003, 2007, 2011 should be declared

Question 20

Single Quinta Vintage Ports

Answer 20

• Product of single estate / Quinta

- High-quality wine