Ch.3 – Port Flashcards

Question

What is **tempranillo** called in Port and what does it contribute?

Answer 1

* **Tinta Roriz** (also Aragonez elsewhere in Portugal) * **Early ripening**, prone to water stress (likes **cool sites**, elevation) * **Body,** deep colour * Need to **limit high yield** as can get dilute

Answer 2

* Pros * **(Best Grape)** Mid-ripening, thick-skinned, **deep colour,** high tannins, med high acid, concentrated black fruit, **violets, floral** aromas. * Long-ageing, important in premium * Cons * **Over-vigour** can require summer pruning * coulure (lowers yields)

Answer 3

* Key grape in port * Early ripening, best on **coolest sites** (high, N facing Baixo Corgo, Cima Corgo) to retain acidity and avoid heat damage/ shrivelling * **Earthy flavours**, colour fades quicker, can lack acidity, but **high yielding**

Answer 4

* **Tinta Amarela** * Tight bunches, so prone to fungal diseases * Full-bodied, concentrated black fruits, **spicy** notes, **approachable young** but can age

Answer 5

* important key grape - in 1980s scheme * low yielding, thick skinned, resistant to fungus * ripens late, **heat tolerant** * concentrated wine, **spicey, high acidity, age well**

Answer 6

* Increasingly popular thick skinned grape for Port * **deep** colour * retains **high acidity**

Answer 7

* **Malvasia Fina** (Boal in Madeira) * neutral, med acidity, full-body, slight honey * **Moscatel Galego Branco** (Muscat Blanc a Petit Grains) * aromatic, often used in unaged styles

Answer 8

* Differing characteristics * Reduce vintage variation (eg cool wet years disrupt some varities more than others) * Spread out the harvest (us hand / labour intensive) so can pick all at optimum ripeness * Old wines (vinha velha) key part in premium/ super-premium Ports

Answer 9

* It needs to be very effective * Port is made by stopping fermentation by adding grape spirit to create sweet wine (usually 80-120g/L residual sugar). * Therefore maceration with the skins to extract all tannins and colours can only last a maximum of two days - requires very effective extraction methods.

Answer 10

1. Foot treading in lagares 2. Modern lagares 3. Pumping over 4. Stainless-steel pistons 5. Autovinifiers

Answer 11

* **Traditional lagares** are shallow (0.8m) square granite tanks for treading grapes - large surface area between must and grape skins. Still used some premium ports. * Foot-treading effective extractor, gentle enough not to crush seeds (bitter tannins). People add heat to ferment. * **Modern lagares** (aka robotic lagares) silicon "feet" on stainless steel gantry, press grapes onto lagar floor and later punch down cap. Quality equal to foot treading. * Initial investment higher, but no need for large hired unreliable workforce.

Answer 12

1. **Pumping over** - can produce ports deep colour/tannin, but not as effective as lagares. Used for non-fortified too 2. **Stainless-steel pistons** - open stainless-steel vats, pistons punch down cap to programme. Used together with pumping over for a more even extraction. Then seem **as good as lagares.** 3. **Autovinifiers** - sealed concrete/ s-steel tanks manage cap w/o electricity. Rising CO2 pushes juice up pipes to holding tank until pressure valve triggered & releases wine sprayed over cap. * No electricity, so cheap, but reliant on CO2, so very little extraction _before_ fermentation, and results in lighter colour, body and flavour - basic Tawny, White & Ruby Ports.

Answer 13

* easy cleaning * easy temperature control (if necessary cooling to slow fermentation & period of extraction)

Answer 14

* RED 28-32C * warm enough to allow sufficient extraction, but not so warm as to accelerate fermentation and reduce the time needed for extraction * WHITE 17-22C * fruity, unoxidised 17-18C with Moscatel Galego Branco major part of blend * oxidised style 20-22C with Malvasia Fina major part of blend

Answer 15

* Not necessarily. If ripe, stems can aid pressing (reduce compaction of pomace and improve drainage)

Answer 16

* Often **ambient**, as sufficient to start ferment in warm temperature (28-32C) and no need to completely ferment.

Answer 17

* Legislation: spirit (**aguardente**) to fortify must come from grapes/ grape-derived products & be 77% abv (+/- 0.5%) * Low compared to 95-96% of other fortifieds * 95% is neutral, 77% has more character, why Port has spirity aromas. * Because of lower alcohol, need 1 L of spirit for every 4 L of fermenting must to produce wine of 20% abv, so style & quality of the aguardente has significant influence

Answer 18

* Since 1991 (EU law) wherever they want * From 1967-76 had to buy from Casa do Douro * 1976 IVP tendered contract and all producers had to use same cheap spirit from Portugal, then France * Now producers better understanding * some neutral to show wine's character * some aromatic (fruity esters) to add character * high quality added to premium wines: affects price

Answer 19

* When wine reaches sugar concentration producer wants (80-120 g/L), alcohol 5-7%. Will depend on house style. * Wine is drained from skins and aguardente added, the spirit kills the yeast cells and fermentation stops

Answer 20

* Because the wine is drained from the skins before the aguardente is added, so fermentation will continue, using up sugar that may be desired in the final wine. * Modern vessels (incl modern lagares) are designed to drain v quickly, compared to the traditional lagares - can take hours.

Answer 21

* They will be pressed & press wine blended into fortified free run wine to provide greater colour and tannin - important for wines to undergo long ageing

Answer 22

* **Common** * Port grapes are picked when flavours/tannins ripe (pot alcohol not an issue), so acidity can be low and PH high

Answer 23

* **No.** Lactic acid bacteria cannot tolerate high concentration of alcohol in the wine after fortification.

Answer 24

* All Ports spend first winter in Douro * Wines are left to clarify before being racked off the gross lees. Then **rotary vacuum filter** to extract remaining wine from lees. * In Spring wines may be shipped to lodges in Vila Nova de Gaia for maturation (cooler, more constant temperature - Atlantic influence); but tourism & congestion means increase in producers building insulated, humidity controlled lodges in vineyard area.

Answer 25

* At any time * V important (more varied stock held the better) * diff vineyard parcels * diff varieties (though often co-fermentation) * diff ages/vintages (complexity) * diff styles (vintage v ruby) but also for diff markets * consistency (NV and general House style) * price * volume * Also make wines differently as blending options eg * Range of young wines sweet to dry to use to adjust sweetness in final blend

Answer 26

* Oak, even if short time * Sizes vary according to oxidation required * **Balseiros** (100,000l vats) store wines fresh * **Pipes** (600l barrels) gentle oxidation * Only old oak: don't want new oak aromas

Answer 27

1. **To remove accummulating lees** which could create off flavours 2. **To control the amount of oxidation** (more frequent, more O2, though topping up also affects that)

Answer 28

1. Basic Ruby 2. Basic Tawny 3. Reserve Ruby/Tawny 4. Tawny with an indication of age 1. also very old, no age indicated super-premium 5. Colheita 6. Vintage 7. Single Quinta 8. Crusted 9. Late Bottle Vintage 10. Rosé Port 11. White Port

Answer 29

* Mainly quality of base wine and form of maturation * Minimum ageing wines **legally defined and analysed by IVDP** before permitted to label * Producers start to make decisions on grapes/styles during growing season - weather crucial - but producers can impact * re canopy management and harvest dates * in winery eg gentle extraction on least ripe grapes to avoid underripe flavours/tannins, so suited to less concentrated styles like basic Tawny

Answer 30

* **Basic** is med-body, med tannins, mix of red & black fruits * From wines not suitable long ageing (eg fruit not tannin) * Protective wine-making to retain primary fruits - stainless steel/concrete ferment, aged in bulk (steel/concrete or large old wood) for **max 3 yrs** * Blend of years, consistent style * Use cheap spirit (to hit low price point) so often slightly harsh alcohol * **Reserve Ruby** *no min age* requirement (unlike Reserve Tawny which is 7 yrs in wood) * **tasted/ approved by IVDP**'s tasting panel * more concentrated, higher quality and price than basic

Answer 31

* Basic Tawny shows some lightness of colour/browning but not from long oxidative ageing, instead **light extraction** (like rosé port) to _look_ older. * Fermenting must is drained early concentrating remaining wine which can be used to add more colour/flavour to Ruby Port. * Reserve Tawny higher quality/ more concentrated * Must be aged **min 6 years in wood** (unlike Reserve Ruby which has no min age)

Answer 32

* Long ageing in wooden barrels (pipes 620-640l) * Controlled exposure to O2, over time tannins soften, alcohol integrates, primary become tertiary (dried fruits), oxidation (caramel, nuts). Old barrels so no oak flavours. * Long ageing means clarification and stabilisation occurs naturally in barrel, so **don't need filtration pre bottling**. * 10, 20, 30, 40 on label is "the characteristics of a wine that age" (IVDP panel) - NOT min or average age. Usually blend of diff vintages, can be older and younger * Must state year of bottling - important as these wines lose their freshness after bottling. * Relatively expensive (long ageing, need racking, topping up as evap), sales increasing, stocks decreasing, prices rising. * Quality can be extremely complex and concentrated - outstanding

Answer 33

* Taylor's Scion 150yrs + £2.5k bt * Grahams Ne Oublie (1882) £4.5k bt

Answer 34

* **Tawny Port from single vintage** * Aged in **small barrels min 7 yrs** before bottling * Label must state vintage of wine _and_ year it was bottled * Producer can bottle according to demand eg once reached 7 years, could bottle part in one year, then more in following years * Wine in barrel can be topped up with wines/spirit to avoid ullage. * Usually cheaper than vintage ports, but some v old colheitas super-premium

Answer 35

* Tawny Port is aged in barrels and when Tawny is bottled, it is ready to drink and will not improve in bottle. * Vintage Port is aged in bottle and will improve in bottle (depending on age)

Answer 36

* Vintage Port - when grapes/ young wine exceptional * Producers register intention declare Vintage in 2nd year after harvest, **IVDP panel approve the young wine** * Some years everyone declares (2011, 2016), some years mixed (2015). * Market conditions matter: if 2 years in a row, second vintage may take sales from first (2017 and 2016 declared)

Answer 37

* Very **high quality plots**, often shipper's own vineyards. * Some super-premiums from v select plots, old vines eg **Quinta do Noval's Nacional** (old, ungrafted vines) * **Touriga Franca** & **Touriga Nacional** key components - colour/tannin/flavour concentration for long term ageing

Answer 38

* quality & ripeness of fruit from best vineyards * quality of lots (batches) of young wines stored in large old wooden vats to avoid too much oxidation * **tasted over next 2 years** * Those lots not suitable for Vintage may become Single Quinta, LBV, Crusted or poss even Tawny

Answer 39

* Maximum of 3 years in large old wooden vessels, but majority bottled in 2nd Spring after harvest (**18-20mths in wood)**

Answer 40

Allows small amount of **O2** = anthocyanin-tannin bonding which **stabilises colour** for long ageing in bottle

Answer 41

No, so heavy sediment forms

Answer 42

* Deep in colour, full-bodied, high tannins, pronounced intensity of ripe black fruit, sometimes floral notes. Can be **quite spirity** as alcohol takes time to integrate. * Very good to outstanding in quality

Answer 43

* Outstanding quality so (super) **premium priced** * Limited time in wooden vessels (us 18-20 mths) **early release** from winery.

Answer 44

* Grapes from one estate (Quinta) and one vintage * Made when grapes not good enough for Vintage declaration * eg Taylor's Quinta de Vargellas, Graham's Quinta dos Malvedos

Answer 45

* Non-vintage Port **aged in wood for up to 2 years** before bottling **without fining or filtration**: hence a deposit or "crust" forms in the bottle. * Label must state bottling date * After 3 years can include "bottle matured" on label (can release earlier w/o it) * Style can be similar to Vintage Port, can age a long time and usually good to very good, med-premium priced

Answer 46

* Single vintage wines, aged for 4-6 years in large old wood/ stainless steel to avoid oxidisation before bottling * This extra ageing makes the wines more approachable on release than Vintage Ports. * filtered (normal) or "unfiltered" * filtered bottled ready to drink (undecanted) because * fruit less quality than Vintage * longer ageing before bottling * More body/tannin/intensity than Ruby, good-v good, mid price

Answer 47

* "unfiltered" on label * Because they are unfiltered, they will improve in the bottle. * Tend to be more full-bodied, spend **4-5 years in wood then a few years in bottle** (LBVs 4-6 in wood or stainless steel before bottle and release) * if min 3 years in bottle "bottle matured" like Crusted * very good quality, can taste like young Vintage * us mid-priced

Answer 48

* Invented by Croft in late 2000s * Black grapes from coolest sites - altitude or Baixo Corgo * Must macerates few hours, before draining free run juice and clarifying (can also use lightest press juice) * Fermentation 15-16C to keep red berry fruit * Aguardente neutral & high quality (to not stand out) as less intense flavours/tannins * Bottle soon after fortification/ released within year * Inexpensive-mid priced, colour varies pale salmon to almost ruby. Flavour varies with producer.

Answer 49

1. **Fruity, unoxidised,** Moscatel dominated, aromatic, fruity & floral. Crushed grapes, add SO2, 2 hours maceration, chilled (limit O2), must is drained, pressed, juice fermented off skins at under 18C (normal white) to retain fruit. Stainless steel/ v large old oak short period. Lemon colour, med body, stone fruits/ floral notes 2. **Highly oxidised**, Malvasia dominated (subtle in youth, honeyed, nutty with age). Longer on skins, more phenolics to support ageing. Several yrs in small casks (like premium Tawny). Amber/brown, flavours of caramel, citurs peel, dried stone fruit, nuts 3. There is a half-way: slight oxidation, less oak aged - fresh fruit, but slight nuttiness.

Answer 50

* **Like Tawny Ports** * **Reserve** if aged in wood min 7 years * **Indication of Age** 10, 20, 30, 40 if characteristics deemed by IVDP tasting panel * **Colheita** if single vintage and min 7 years

Answer 51

* 21000 **growers** (43% less 0.5ha, 92% less 5 ha) * Most sell grapes to med/large producer or co-op * **Cooperatives** make 20% wine, mostly sold to producers * **Brokers** often employed to trade grapes & wine * 30-35 **producers** make significant volumes * **Top 5 make 80% vol** * Porto Cruz * Symington Family Estates * Sogrape * Fladgate Partnership * Sogevinus

Answer 52

1. Porto Cruz: largest, with largest brand Gran Cruz 2. Symington Family Estates: Cockburn's, Dow's, Graham's, Warre's 3. Sogrape (Portugal's biggest wine co): Sandeman, Offley, Ferreira (and many non-port) 4. Fladgate Partnership: Taylor's, Fonseca, Croft, Kroh 5. Sogevinus: Burmester, Barros, Calem, Kopke

Answer 53

* 2003 **Instituto dos Vinhos do Porto e do Douro** (succeeding IVP 1933) new interprofessional body created to govern & represent Port & Douro producers (reflects growing importance of dry wines of Douro) * _registers_ vineyards/ cos involved in wine prod/ shipping * regulates amount of Port _made_ in a year - the Beneficio * controls volume Port _released_ each year (1/3 shipper's total stocks) * _analyses/tastes_ Port to meet legally defined Port styles * helps _promote_ Port and unfortified wines from Douro

Answer 54

Both * the amount of port must that can be produced in any one year and * the system that regulates it

Answer 55

to keep grape and wine prices stable through a balance of supply and demand

Answer 56

* Each vineyard parcel is classified according to its capacity to produce quality grapes for Port; eg location, altitude, soil, grape varieties etc * Each factor is given numerical value, total gives a letter A to I denoting how much Port can be made from parcel * A is highest quality; can make most wine. Vineyards below F cannot make Port, but unfortified wine or spirits

Answer 57

* The three main bodies: * IDVP * growers * producers * They take into account market demand and current stocks, aiming to keep grape and wine prices stable

Answer 58

* Landowners get card (certificate) for each parcel of land, and can trade that card for the grapes grown on it * in reality may be from different parcel of land * The beneficio sets prices for Port grapes - relatively high 1.2-1.4€ inside system, 0.25-0.4 outside * So growers give lesser quality grapes as beneficio cards (guaranteed a high price), and sell their best quality grapes on open market (no price controls, will get higher price) * Producers may then substitute the inferior beneficio grapes for their own high quality grapes that are not part of beneficio system to make a better quality Port! * the inferior grapes may be used/ resold for unfortified wines

Answer 59

* Most growers **don't** make their own port. They make their money purely through beneficio trading * this means there is lots of trading * all transactions/payments must be recorded by and made through the IVDP, which monitors and controls the process.

Answer 60

* As demand for Port declines, the volume of Port has been reduced to avoid oversupply * Yet at the same time total vineyard area has been allowed to grow, leading to oversupply of grapes for unfortified Douro wines * As prices for these grape are not fixed by the beneficio, grape prices plummeted * **Port producers feel they are subsidising the industry for unfortified Douro wines by paying artificially high prices for Port grapes.**

Answer 61

* Production in 2017 82m litres, **sales 75m** litres * Steady decline after 3 decades of growth 1970-2000 * **82% Port by vol exported** * France is largest market, then domestic Portuguese. But cheap Port drunk as an aperitif in these markets and Holland. * Yet increase in av price - premium ports like age-indicated Tawny up - better quality/ marketing * Special categories (everything above standard Ruby, Tawny, White & Rosé) 23% sales vol, 45% value

Answer 62

* Symington, Qunita do Noval, Ramos Pinto, Niepoort all diversified into still unfortified wines * It is hoped growing popularity of Douro still wines may attract new markets to Port wines * Expansion of Rosé and White Ports, both as aperitifs & cocktail mixers - white Port v gin with tonic lower alcohol * Further potential in Premium re Ports in hospitality eg Graham's 4.5L Tawny Ports presented to customers as digestifs create great social media photos.

Ch.3 – Port Flashcards

(86 cards)