D5-Port

Question 1

Describe Basic Ruby Port!
a. Body
b. Tannin
c. Flavours
d. Suitable for ageing?
e. Winemaking (vessel, duration)
f. Vintage?
g. Quality level & Price

Answer 1

a. medium
b. medium
c. red and black fruit & can have harsh alcohol (due to limited ageing and cheap spirit)
d. no
e. protective without oxygen - stainless or concrete or large wood for max. 3 years
f. usually blend of vintages (=consistency)
g. good & mid-priced

Question 2

Explain the colour, winemaking and ageing process of Basic Tawny Port!

Answer 2

Paler colour (some lightness and browning) made by light extraction (similar to Rosé) and aged often no longer than Ruby. (max. 3years)

Question 3

How are Reserve Ruby and Reserve Tawny different from the basic ones?

Answer 3

1. They are of higher quality and usually of higher price.
2. Reserve Tawny must be aged for min. 6 years in wood. Reserve Ruby has no required minimum ageing, but must be approved by IVDP.

Question 4

How are Tawny Ports with Indication of Age made? Which 4 major effects does this maturation have on the wine?

Answer 4

With controlled exposure to oxygen in 620-640l old oak barrels.
1. Softens tannin
2. Alcohol becomes more integrated
3. Primary fruits fade and tertiary aromas develop
4. Stabilisation and clarification occur naturally in barrel = no filtration needed before bottling

Question 5

What are the main reasons why Tawny Ports with Indication of Age are so expensive to produce? (2)

Answer 5

1. It is a lengthy process = slow ROI & lots of labour
2. Wine evaporated in the barrel = barrels need racking and topping up

Question 6

Which Ports are from one vintage?

Answer 6

1. Single Quinta Port
2. Vintage Port
3. Colheita
4. LBV

Question 7

What are the ageing requirements for the following Port categories?
1. Vintage
2. LBV
3. Colheita

Answer 7

1. Vintage: max. 3y in large oak barrel (normally 18-20m)
2. LBV: bottled 4-6y after harvest (matured in stainless steel or in old oak)
3. Colheita: min. 7y in small barrels

Question 8

Which Ports can carry the designation “bottle matured” on their label and what are the requirements for it?

Answer 8

Crusted & LBV
If they are bottle-aged for min. 3 years.

Question 9

Describe the making of unoxidised white port. Start with the grape variety used.

Answer 9

Key variety: Muscatel
1. Grapes crushed
2. SO2 added
3. Maceration lasts a couple of hours at chilled temperatures = limit oxidation
4. Must drained and pressed
5. Juice fermented off the skins (17-18°C) = enhanced and retained fruitiness
6. Storage in stainless steel or old large wooden vessels

Question 10

Describe a young vintage Port!
a. Colour
b. Body
c. Tannin
d. Aroma intensity
e. Aromas
f. Quality
g. Price

Answer 10

a. Deep coloured
b. Full-bodied
c. High tannins
d. Pronounced
e. Black fruit and floral then becoming more “foresty” and show more dried fruit
f. Very good to outstanding
g. Premium to super-premium

Question 11

When do producers have to register their Port to become a vintage product, “declared”?

Answer 11

It must be registered for release in the 2nd year after harvest and approved by the IVDP.