Port Flashcards
Port red grape varieties
Tinta cau
Tinta roriz
Tinta barroca
Tinta amarela
Tinta Francisca
Touringa National
Touriga Franca
Bastardo
Mourisco Tinto
Port white grape varieties
Gouveio
Malvasia fina
Viosinho
Rabigato
Esgana Cao
Folgasao
Vinhos ao alto
Vertical rows of vines leading up the slopes in Port
Patamares
(Port) wider terraces that can be navigated by tractor
Lagares
(Port) traditional low, granite vats where grape were foot-crushed and fermented
Fermentation in port production
2-3 days until the desired level of residual sugar is reached
Then wine is pressed off the solids and prepared for fortification
Fortification in Port production
Addition of AGUARDENTE = 77% neutral grape spirit
Pipe
Traditional Port barrel = 550L (Douro) / 620L (Vila nova de Gaia)
2 broad styles of port
Ruby = bottle aged (includes Vintage port)
Tawny = aged in wood
Ruby port
Aged in wood/cement/steel for 2-3 years prior bottling
Uncomplicated, deeply coloured / no vintage date
Ruby reserve port
More complex than Ruby
Vintage port
Produced Only in declared exceptional vintages
Aged in cask for 3 years / bottled by the 30th july of the 3rd year after harvest
Single Quinta vintage port
Product of one estate’s harvest
Late bottle vintage port (LBV)
4-6 years in casks before bottling
Halfway between tawny and Ruby
Tawny port
Do not undergo extensive cask aging
Paler wines / lesser vineyards and vintages
