Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

diploma rough > Port > Flashcards

Port Flashcards

1
Q

Methuen Treaty 1703

A

Ensured that Portuguese wines received lower rates of duty in England than any other country

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Port vineyards demarcated when?

A

1756

Retaliation against poor quality imitators

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Real Companhia Velha

A

Companhia Geral da Agricultura das Vinhas do Alto Duoro
Created by Marques de Pombal, prime minister of Portugal
All Ports for export had to be bought from this company
Price fixing
Exclusive supplier of spirit for fortification

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Problems for Port in early 19th century

A

Peninsular Wars
Portuguese Civil War
Mildew
Phylloxera

Small growers sold up - shippers took advantage of low prices and bought quintas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Early 1980s World Bank Scheme

A

Offered low interest loans to Douro growers to plant/replant up to 10ha of vines on either A or B grade, with only five prescribed varieties

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Portugal joined EU when?

A

1986

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

From 1991, producers could do what?

A

Source aguardente on the open market = rise in quality of spirit = rise in quality of Port

Result of joining EU

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What has depopulation of vineyard areas meant for Port winemaking?

A

Alternative solutions to traditional food treading (ie machines now)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

DO Porto land under vine

A

32,000ha

43,000ha under vine in Douro

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Climate of Douro Valley

A

Warm continental
Temperatures 40C plus in the summer
Freezing common in winter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Why is Douro Valley much warmer and drier than Porto and Villa Nova di Gaia?

A

Distance from Atalantic

Shelter from the Serra do Marao wind

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Duoro Valley vineyard area follows the path of which river

A

Douro River

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Three sub regions of Douro Vallsy

A

Baixo Corog
Cima Corgo
Douro Superior

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

West - East Douro sub regions

A

Baixo Corgo - Cima Corgo - Douro Superior

B - C - D

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Which Douro sub-region coldest and wettest?

A

Baixo Corgo
Nearest the cold Atlantic coast
900mm rain
Cooler climate = inexpensive tawny and ruby

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Climate of Cima Corgo

A

Warmer and drier than Baixo Corgo

700mm rain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Climate of Douro Superior

A

Furthest from coast
Hottest and driest sub region
450mm rain
Drought an issue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What accounts for range of microclimates in Douro Valley?

A

Winding river Duoro and its tributaries
Altitude
Aspect
=> differences in average temperature and sunlight within a single vineyard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Soils of Douro Valley

A

Stony, shallow
Free draining
Poor in nutrients = limits vigour

Underlying bedrock is schist

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Significance of schist soil in Douro Valley

A

Ancient tectonic movements = splits into vertical layers, not horiztonal; vine roots can penetrate deep to find water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Gradient of slope in Douro

A

many slopes over 30%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Three vineyard layouts in Douro

A
  1. Socalcos (traditional, narrow terrace)
  2. Patamares (terraces with steep earth ramp)
  3. Vinho ao Alto (vertical rows up slopes)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Socalcos

A

Traditional vineyard layout
Narrow terraces supported by dry rock walls
6,000 vines/hectare
Not suitable for machine (+ labour to maintain)
Not considered for new vyds
Protected by UNESCO; cannot be converted

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Patamares

A

Terraces supported by steep earth ramp (not stone wall)
Small tractors up/down slopes - tracks run diagnolly
Cheaper to implement and maintain than Socalcos
Problems: erosion nd weeds
3,000-3,500 vines/hea

Two kinds: large, wide (two rows of vines) vs. narrow (one row)

Wide version is the original, constructed when bulldozers were large and bulky
Narrow ones newer - new technology

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Vinho ao Alto
Vines up vertical rows Least expensive to plant and maintain 5,000 v/ha (efficient use of land) Mechanisation not possible above 40% incline (patamares more likely to be used) Use is limited (water runoff and erosion a problem)
26
Rootstocks in Port
``` Drought tolerant 110R 1103P (both hybrids of V rupestris and V berlandieri) ```
27
Training and pruning in Port?
``` Cordon trained and spur-pruned or Head-trained and cane-pruned VSP trellised to promote even sun exposure, allow for machines ```
28
Considerations when replanting vineyards in Douro Valley
Increasing vine density Mechanisation Best planting material for given land
29
Max yield in Port
55hl/ha More likely around 30hl/ha (limited water, hazards, diseases)
30
Viti hazards in Port
Late spring frosts (highest altitude vineyards) Wet weather disrupts flowering/fruit set Downy mildew botrytis bunch rot
31
Herbicide use in Port
Used to control weeds on slopes of patamares | compete with vines for water and nutrients
32
Hand or machine harvest in Port
Hand Topography not suitable for machine Ageing regional population and depopulation = hard to get pickers
33
Five prescribed grapes Port
``` Touriga Franca Tinta Roriz Tinta Barroca Touriga Nacional Tinta Cao ```
34
Why is Port mostly a blend of varieties?
Historic field blends Hedge against vintage variation (diff grapes ripen/don't ripen depending on weather) Add different characteristics for balance and complexity
35
Touriga Franca
Late ripen = warmest sites (low altitude, south facing) Tight bunches & Thick skins = resist fungal Vigorous (summer pruning to manage this Adds: colour, tannin, acidity, juicy red/black fruit, flora By far the most planted variety in Port
36
Most grown variety in Port
Touriga Franca
37
Tinta Roriz
``` aka Tempranillo, Aragonez Early ripen Cool sites (otherwise water stress) Add: body and deep colour High yields = can lack concentration if not managed ```
38
Tinta Barroca
``` Early ripen (coolest sites, high altitude, north-facing in BC and CC) Earthy flavours Can lack acidity Colour fade quickly High yields ```
39
Touriga Nacional
``` Mid-ripen Thick skin Deep colour, high tannin Retains acid Black fruit and floral, concentration Excessive veg vigour Coulure = lower yield, vine imbalance ```
40
Tinta Cao
``` Low yieling Small thick skinned Resist fungal Tolerates heat Concentrated, acidity, ageing ```
41
Malvasia Fina
``` aka Boal in Madeira Neutral wines, medium acid Full body Slightly honeyed White grape ```
42
Muscat Blanc a Petit Grains name in Port
Moscatel Galego Branco
43
Typical RS for Port
80-120g/L
44
Lagares
Shallow square tanks for foot reading
45
Modern/robotic lagares
Silicon "feet" do the stomping/punching down
46
Autovinifiers
Sealed concrete/steel tank Cap management without electricity Rising pressure of CO2 pushse juice through pipes into a holding tank When pressure reaches a certain level, valve released and wine sprays over cap Cheap option (no electricity) Relies on CO2 so no extraction before ferment starts
47
Destem in Port?
Sometimes Unripe stems = bitterness Fully ripe stems = aid pressing after rferment
48
Fermentation temperatures red Port
28-32C | Warm enough to extract, not so warm that fermentation speeds up (reducing extraction time)
49
White Port ferment temp
17-22C
50
Why ambient yeast common in Port?
Sufficient to start ferment | Completing ferment to dryness not a concern
51
abv for aguardente
77% (+/- 0.5%)
52
Port strength after fortification
19-22%
53
Port ferment stopped at what abv%
5-7%
54
Wine is drained from skins before aguardente added in Port. True/False
True Draining must be as efficient as poss; must continues fermenting during this time, using up sugar that may be desired in final wine Modern vessels designed to drain quickly
55
Acidification in Port?
Common | Acidity can be low and pH high
56
MLF for Port?
No. Lactic acid bacteria unable to tolerate the high alcohol in the wine after fortification
57
Ports spend their first winter where?
Douro Left to clarify before racking off gross lees Wines shipped to V N d Gaia in spring
58
When is Port blended?
At any time in process
59
Port is a blend of what kinds of things?
Vineyard parcels Grape vareitites Vintages
60
Balseiros
Large oax vats 100,000L | Store wines and keep fresh
61
Pipes
600L barrels | Gentle oxidation
62
New oak in Port?
No. New barrels used to make dry/unfortified wine for a couple of vintages before Port
63
Ruby Port style
``` Medium body Medium tannin Red and black fruit Drink early Primary fruit ``` Can be simple fruit flavour, harsh alcohol
64
Basic Tawny Port style
Often lighter than Ruby | But aged for much the same amount of time = lighter extraction gives paler colour
65
Reserve Ruby
More concentrated and higher quality than basic Ruby | No required ageing
66
Reserve Tawny
Aged in wood 6 years min
67
Tawny with age
Aged in pipes 620-640L Controlled exposure to oxygen Tannins soften over time, alcohol integrates Primary - > Tertiary Clarification and stabilisation naturally over time
68
What does age indication mean on a tawny?
eg 10yo, 20yo etc | Not the minimum amount of time, but reflective of characteristics of a wine of that age
69
Racking and topping up for age indicated Tawny?
Yes, need to do it because of evaporation | Adds cost
70
Colheita
Tawny Port from one vintage Aged in small barrels min 7 years Label states vintage and year of bottling (not all of it needs bottling at once, depending on demand)
71
Vintage Port: when and how is it declared?
Declared vintage Register intent to release a vintage in second year after harvest = approved by IVDP tasting panel Some vintages unanimous: 2011, 2016 Others split opinion: 2015
72
Key grapes (2) for vintage Port
Touriga Franca Touriga Nacional Colour, tannin and flavour concentration for long term ageing
73
Ageing for vintage Port
Maximum of three years in large old wood Most bottled during second spring after harvest Usually 18-20 months in wood
74
Vintage Port fined and filtered?
No. Heavy deposit of sediment on opening and pouring
75
Young Vintage Port style
Deep colour Full body High tannin Pronounced ripe black fruit, floral
76
Older Vintage Port style
Dried fruit | Alcohol and tannins integrate
77
Why are Vintage Ports highly profitable for the producer?
High selling price | Low cost: limited time in wood and early release from winery
78
Examples of Single Quinta Port
Taylor's Quinta de Vargellas | Graham's Quinta dos Malvedos
79
Crusted Port
NV aged in wood two years, bottled without fining or filtering = deposit or "crust" forms After three years can have "Bottle matured" on label Similar style to Vintage Good ageing potential
80
LBV
``` Single year Bottled 4-6 years after harvest Not same quality fruit as vintage Port Longer ageing before bottling Ready to drink Aged in old wood or stainless steel (no oxidation) Filtered often More intensity, body and tannin than Ruby ```
81
Unfiltered LBV style
More full bodied than filtered | Benefit from bottle maturation
82
Who invented rosé Port? When?
Croft | Late 2000s
83
How is rosé Port made?
Black grapes from coolest areas (high altitude or Baixo Corgo) Short maceration, drain free run juice and clarify Ferment at low temp = retain berry fruit aroma Neutral as possible aguardente
84
White Port style(s)?
Range of styles Varying degrees of sweetness and oxidation Fruity unoxidized (Muscatel) Highly oxidised (Malvasia)
85
Fruity, unoxidised white Port. Made how?
Muscatel Crush, add SO2, macerate a few hours chilled Drain must, press, juice is fermented off skins at 17-18C (retain fruit) Store in steel or large old oak Lemon colour, medium body, stone-fruit and floral
86
Oxidised white Port. Made how?
Malvasia Subtle flavours become honeyed and nutty with age Longer time on skins, warmer ferment to extract phenolics (support during ageing) Age for years in small cask (like high-end Tawny) Amber or brown colour, caramel, citrus peel, dried stone fruit, nuts
87
Allowed labelling terms for white Port?
Same as Tawny ie Reserve (min 7 years) 10, 20, 30, 40 yo (characteristics) Colheita (single vitnage, 7 years ageing)
88
Land ownership in Douro?
``` Very fragmented 21,000 landowners 43% own less than 0.5ha 92% own less than 5ha Most sell to co-op or producer ```
89
Co-ops produce what % of wine in Douro?
20% | Could sell under own brand but often sell to shippers
90
How many producers in Port?
30-35 producing significant volumes
91
Five large group companies of producers?
Porto Cruz (Gran Cruz) Symington Family Estates (Cockburns, Dows, Grahams, Warres) Sogrape (Sandeman, Offley, Ferreira) The Fladgate Partnership (Taylors, Fonseca, Croft, Krohn) Sogevinus (Burmester, Barros, Calem, Kopke)
92
What brands does Symington own?
Cockburns Dows Grahams Warres
93
What brands does the Fladgate Partnership own
Taylors Fonseca Croft Krohn
94
Top five producer groups (Symington, Cruz etc) producer what % of sales volume?
80%
95
What does the IVDP regulate?
Controls and supervises production and trade of wine in Douro (port and unfortified) Regulates amount of Port produced in any one year (the beneficio) Holds the register of vineyards Register of companies involved in production and shipping Controls volume of Port released to market in a year (max 1/3 a shippers total stocks) Analayses and tastes Port wines to ensure they meet specifications Promotes Douro wines
96
What is the Beneficio?
A system that regulates the amount of Port must (grape juice designated for Port) that can be produced in a single year "Beneficio" means the system AND the amount
97
How are vineyards rated for Port production?
Each parcel classified for its capacity to produce quality grapes Location, altitude, aspect, soil and grape varieties Parcel receives a numerical value for each factor Final total used to give parcel a letter (A to I)
98
What letter indicates vineyards of highest quality in Port?
A | Highest quality ranking = allowed to produce the most Port
99
Vineyards rated below F can make Port wine. T/F?
False | They can make unfortified wine or distilled into spirits
100
How is amount of Port must (ie Beneficio) decided?
Different quantity every year Agreed between growers, producers and IVDP Considers: market demand, current stocks available in market Aim: keep grapea dn wine prices stable by balancing supply and demand
101
Why is Beneficio unpopular with producers/growers?
Demand overall has declined Volume of Port allowed to be produced is reduced BUT land under vine expanded, unfortified wine permitted oversupply of grapes for unfortified Douro prices not fixed by Benefico = very low prices Port producers feel they are subsidising the industry for unfortified Douro wines by paying artificially high prices for Port grapse
102
Estimated Port production and sales in 2019
Production: 75 million litres Sales: 73 million litres
103
Sales trends for Port
Three decades of growth end of 20th century Peak at millennium Steady decline since
104
% of export sales volume for Port
82%
105
Biggest export market for Port?
France | Particularly inexpensive Port, drunk as aperitif

diploma rough (18 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions