Port 3.3 Styles, and 3.4 Law & Business

Question 1

IVDP function with regard to style of port wines?

Answer 1

2003 a new interprofessional body- Institution dos Vinhos do Porto e do Douro created to supervise both Port and Douro.

category is tasted and analyzed before style is specified on label

diversity of styles, qualities and prices, are determined by the quality the base wine and the form of maturation. Often min ageing required

Question 2

Decisions on what grapes will be used for what style of of wine when?

Answer 2

often decisions re made during the growing season dependent on weather

Manipulation in vineyard through canopy mgt choices producers pick harvest date which impacts ripeness and concentration

Question 3

Name the styles of port produced?

Answer 3

Basic ruby / Basic tawny / Reserve Ruby / Reserve Tawny / Tawny with indication of age / Colheita / Vintage / Single Quinta / Crusted /Late bottle vintage / Rose Port / White Port

Question 4

give a tasting note for a basic ruby port?

Answer 4

Red and black fruits, fruity

Medium body Medium tannins (not much tannin)

suitable for drinking early - not suitable for aging

Question 5

Describe the production method for a basic ruby port wines and what is the resulting quality price level? due to?

Answer 5

protective winemaking retain primary fruit flavors

ferment and age in stainless steel or concrete (sometime age in wood) max 3 years –typically blend vintages to achieve consistent taste

acceptable to good quality inexpensive to mid-priced -due to limited ageing and cheep spirit - wines have simple fruity flavors and can have slightly harsh alcohol

Question 6

Describe the color of a basic tawny port and how did the winemaker achieve this?

Answer 6

color lightness &browning -not from long oxidative aging. often age for no longer than ruby port (light extraction like Rose)

often made by light extracting during fermentation to give them the paler (reminiscent of an older wine) color

fermenting must is drained early, concentrating remaining wine can be used to add color to ruby port

Question 7

describe a reserve ruby

Answer 7

higher price & quality and more concentrated than ruby port

no minimum ageing period

tasted and approved by IVDP the Instituto dos Vinhos do Porto e do Douro IVDP’s tasting panel

Question 8

describe a reserve tawny

Answer 8

higher quality than basic tawny
must be aged in wood for minimum of 6 years

Question 9

In what tawny with in indication of age? how does it develop?

Answer 9

aged in pipes (620-640L) - old wood - not impart flavor.
-controlled exposure to oxygen over time
softening of tannins, alcohol integrated, primary flavors become tertiary flavors (dried fruit) oxidation (Carmel, nuts)
clarification and stabilization occurs naturally in barrel wines tend not to need filtration

Question 10

what is meant by the number of years stated on a bottle of port? 10, 20, 30, 40 years.

Answer 10

• doesn’t a specific minimum amount of time
• wines are blend of vintages younger/ older
• *-tasted** by Instituto dos Vinhos do Porto e do Douro (IVDP) and must be deemed to have the characteristics of a wine that age.

Question 11

Tawny with in indication of age wines are more expensive than basic tawny wines, why?

Answer 11

with long aging, barrels need to be racked and topped up due to gradual evaporation -the increased labor is the expense
-increased demand popularity /same supply lead to increase prices

Question 12

a super premium tawny with indication of age has arisen, describe.

Answer 12

very old- nonage indicated tawny
Taylor’s Scion has a tawny port of more than 150 years old
Graham’s Ne Oublie (dating from 1882)

Question 13

describe a Colheita

Answer 13

tawny ports, grapes from 1 vintage, small barrel, 7 yr min
label states vintage and year bottled
-shipper can choose to bottle a portion of the wine, then bottle more upon demand
barrel can be topped with other wines or spirts to avoid ullage
most ___ is not as expensive as vintage ports, very old __can sell for super premium

Question 14

for vintage ports, how is the wine declared?

Answer 14

Producers must register their intentions to release in the 2nd year after harvest

• approved by the Instituto dos Vinhos do Porto e do Douro (IVDP)
• *grapes are of exceptionally good quality**
• many shippers declared in 2011 and 2016. mixed decision 2015
• -if it happens 2 years in a row (very rare) a shipper can choose or not both vintages but realizing that the second could take sales away from the 1st.

Question 15

describe the land from which the vintage ports come?

Answer 15

high quality plots
often from shipper’s own vineyards
create super premium wines from very select plots of old vines
original being Quinta do Noval’s Nacional- old fruit from ungrafted vines

Question 16

describe the production of a vintage port? include key grapes?

Answer 16

Tourgia Franca and Tourgia Nacional - key grapes that give color, tannin, flavor concentration, suitable for long aging
higher level of extraction during fermentation
Various lots (batches) stared in large old wooden vessels to avoid too much oxidation
taste over 2 year time to determine if vintage can be declared suitable for ___

Question 17

if wine, intended to become a vintage port, is declared not suitable, then what are the choices of the shipper?

Answer 17

LUST

• *Single Quinta Ports**
• *LBV**
• *Crusted Port**
• *Tawny port**

Question 18

what are the ageing requirements for vintage ports?

Answer 18

can age up to 3 years max- large old wooden vessels (most are 18-20 mts)
extensive bottle aging - no fine/filter -heavy sediment
majority are bottled in the 2nd spring after harvest
small amount of oxygen exposures during this time ensures color stability -anthocyanin-tannin bonding) over long aging

Question 19

what is the typical choice with regard to fining or filtering, for vintage ports?

Answer 19

Anthocyanin -tannin bonding creating sediment

wines are bottled without fining and filtration
results in heavy deposits of sediment on opening and pouring.

Question 20

describe Young Vintage ports?

Answer 20

• *deep in color**
• *pronounced intensity** of ripe black fruit, sometime floral notes
• *full bodied, high tannins**

-early release from winery - highly profitable for producers

Question 21

Describe Aged vintage ports? What is the level quality and attainable price?

Answer 21

develop dried fruit flavors and tannins / alcohol integrate
very good to outstanding in quality -

sell for premium and super premium prices

Question 22

describe a Single Quinta port?

Answer 22

• *made in years** when producer may not have had a vintage port declared -not sufficient quality
• wine from one year that is made only from grapes of one estate (quinta) that is stated on the label
• Taylor’s Quinta de Vargellas or Graham’s Quinta dos Malvedos

Question 23

describe a crusted port?

Answer 23

non vintage port aged up to 2 year before bottling
no fining or filtering - hence crust forms in bottle
bottling date must appear on label
release is any time after bottling
similar in style to vintage ports with considerable aging potential
good to very good in quality, mid priced to premium

Question 24

what is meant by bottle matured crusted port?

Answer 24

after 3 years of bottle aging the wine can include the term _____ on the label
wine can be similar in style to Vintage Port

Question 25

Describe the **Late Bottle Vintage** port's aging requirements?

Answer 25

ageing: between **4 and 6 years after harvest** in large old wooden vessels or stainless steel vats to avoid oxidation -**bottle is ready to drink upon release**

Question 26

Late bottle vintage's description and quality? /

Answer 26

fruit is not the **same quality as vintage ports** tend to have more intensity, **body, and tannin than ruby and ruby reserve** **can be drunk with out decanting** **very good in quality and mid-priced**

Question 27

Late bottle vintage with regard to not fining and filtering? quality / price as a result?

Answer 27

**some are not filtered**- tend to be **more full bodied,** benefit from bottle maturation spend 4-5 years in wood followed by a few years in bottle say **'unfiltered' on bottle** wine are **very good quality - mid priced** -the highest quality can taste similar in style to young vintage ports

Question 28

Describe the style of pink port?

Answer 28

invented by **Croft i**n the late 2000s **black grapes** from the coolest, high altitudes from **Baixo Corgo** **macerate for a few hours, free run juice** and **clarified** style has **less intense flavors,** **little tannins** than red ports color and flavors depend upon producer. **pale pink-orange to deep pink**

Question 29

Production method for pink port (ferment temp/ quality of Aguardente) ? and retail cost?

Answer 29

Fermentation **15–16°C (59–61°F)** to retain red berry fruit aromas use **VERY neutral, high quality aguardente** to not stand out once fortified, then **released within a year** tend to be **inexpensive to mid priced**

Question 30

describe the harvest for grapes used in white ports?

Answer 30

often the varieties are **scattered within mixed vineyards-** **then** harvested at the **same time as black grapes** if parcels are planted **entirely to white,** then may be harvested **ahead of black grapes.**

Question 31

describe the **unoxidized white port**?

Answer 31

**Muscatel** key grape in blend- leading **aromatic fruity and florals** crushed, **SO2** added, **maceration** may last a **couple hours** at chilled temperatures to **limit oxidation - drained, pressed** fermented off skins at **17–18°C / 63–64°F** to retain fruity aromatics stored in **stainless steel or large oak** casks for a short time often **lemon color, medium body, stone fruits and floral flavors**

Question 32

Describe White ports that are highly **oxidised?**

Answer 32

**Malvasia** key part of blend, **subtle flavor in youth** become **honeyed and nutty with age** **macerated** for slightly **more than a couple hours** on the skins fermentation at **20–22°C / 68–72°F** to **extract more phenolics** -support **longer aging** **aged several years in small casks** (Like premium tawny ports **amber in color or brown** flavors of **Carmel, citrus peel, dried stone fruits, nuts**

Question 33

White ports possible label terms?

Answer 33

**Similar to tawny in range** **Reserve** if aged in wood **minimum of 7 years** indication of age **10, 20, 30, 40** if deemed to have the characteristics and **tasted by the IVDP tasting panel** **Colheita** if from a single vintage and age minimum of 7 years

Question 34

what kind of producers engage in production?

Answer 34

* *Land owners** * *Cooperatives** * *Producers**

Question 35

describe the land owners in the Douro that engage in the business of production?

Answer 35

very fragmented 21,000 **landowners of which 43%** own **less than .5 ha** and 92% own less then 5 ha. most sell their grapes to one of the medium or large producers or cooperatives

Question 36

describe the **cooperatives** in the Douro that engage in the business of production?

Answer 36

**their own brand** produce around **20% of the wine in the region** permitted to **sell** wine under more prominent, ___ sell their **wines to the producers** **brokers** are employed as part of the **trading of grapes and wine**

Question 37

describe the producers in the Douro that engage in the business of **production**?

Answer 37

far few ____ than landowners or cooperatives * *30-35% producing** significant **volumes** * *Five main groups** that make up **80% of sales volume**

Question 38

Name the 5 main groups of producers?

Answer 38

* *Porto Cruz** * *Symington Family** * *Sogrape** * *Fladgate** * *Sogevinus**

Question 39

What brands does Porto Cruz own?

Answer 39

\_\_\_\_ is the **largest producer** owns the largest single brand - **Gran Cruz**

Question 40

**Symington** Family Estates

Answer 40

**2nd biggest** producer that owns: **Cockburn's** **Dow's** **Graham's** **Warre's** others

Question 41

Sogrape?

Answer 41

**3rd largest** producer - is the largest wine producer, **Sandeman** **Offley** **Ferreira** many non-port brands

Question 42

Fladgate?

Answer 42

* *4th** biggest producer, owns: * *Taylor's** * *Fonseca** * *Croft** * *Krohn**

Question 43

Sogevinus?

Answer 43

* *5th** largest producer that owns: * *Burmester** * *Barros** * *Calem** * *Kopke**

Question 44

What is the governing body that represents the interests of wine producers in the Douro?

Answer 44

**Instituto dos Vinhos do Porto e do Douro IVDP** formed in **2003** **controls and supervises** the **production and trade** of wines in the Douro for both **unfortified and port**

Question 45

what are the responsibilities of the IVDP?

Answer 45

regulates **amount** of Port **produced** in any 1 year **(the beneficio**) holds **vineyard and Co register** involved **production & shipping** controls **volume released** into the market in a year (**1/3** of **shippers' total stock**) **analyses and tastes** Port wines to **ensure** meet **defined style** role in **promoting** of **Port and unfortified** wines from the Douro

Question 46

The amount of Port must (i.e. grape juice designated for Port) that can be produced in a year is highly regulated in a system called the?

Answer 46

**Beneficio** term refers to **both** the **amount of Port** must that can **produced** **and the system**

Question 47

describe the classification of vineyards in the Douro?

Answer 47

-classified -**how capable** is a vineyard to **produce quality grapes** **for port** production? factors include: **location, altitude, aspect, soil, grape planted** -**numerical value** for each factor- **final value** used to give the parcel a letter **A to I** **A-** denoting the vineyards of **highest quality** **F-** cannot make port but are **used to make unfortified** wine or **distilled** into spirts

Question 48

how is the amount of must produced each year determined?

Answer 48

it is **agreed between the growers, the producers, and the IVDP** - the amount **can change from year to year** - considerations include **market demand, current stocks available** - aim of **the beneficio system** is to keep **stable prices** while influencing the supply and demand

Question 49

beneficio cards

Answer 49

Benefico system determines how much must can be produced in any given years a **card is associated** with a **parcel of land** - this **much must can** be **produced** as a portion of the **WHOLE amount of must produced** in a given year **land owners can trade cards** (trading volume amounts) as long as the **grapes associated with that card is the physical thing being traded as well** in reality, grapes may not have come from that parcel

Question 50

**Beneficio sets the prices of grapes** used for port production

Answer 50

**Prices set are relatively high for fruit IN the system** incentive to **trade lower quality** grapes to **get higher prices** keeping the best **quality grapes outside the** **beneficio** system higher quality grapes get an even higher price than the lower quality grapes IN the system

Question 51

How do producers use the grapes they receive from beneficio trading?

Answer 51

* *if quality** enough, producers may **make port** with the grapes received Beneficio trading * *if not quality** enough, producer may **make unfortified wines** and use their **own property's production volume** so to ensure a high quality port produced

Question 52

who mostly benefits from the beneficio trading?

Answer 52

many **growers do not make their own port** - **growers profit from benefico trading** - a lot of trading happens each year - **IVDP captures transactions and payments-** monitoring and controlling the process

Question 53

describe why the beneficio system is the subject of much debate?

Answer 53

**demand** has **declined-** the **volume produced -reduced** avoid over supply **lower quality grapes** in system **receive higher prices** than they should vineyards have been allowed to grow-**volume of grapes grown has increased - over supply of fruit** the **left over grapes are used to make unfortified** wines from the over supply out pace demand = really **inexpensive wines** **result: subsidy in affect**: lower money received in the benefico system for lower quality grapes for port which off sets the money received for the over supply of unfortified wine produced

Question 54

in 2019, sales by volume came from where?

Answer 54

**82% of port sales by volume export markets** **France** was the **largest market by volume** **Domestic market 2nd** particularly for **inexpensive** styles of Port-- **drunk as aperitif** -recent year decline due to other beverages used as aperitifs

Question 55

as Port wines decrease in demand, what is the focus of the future for producers in Douro?

Answer 55

**Symington,** Quinta do Noval, Ramos Pinto, and Niepoort have **diversified into still, unfortified wines** hope that growing popularity of the unfortified wines into new markets will drive tadeonal port sales -**Taylors** and other have **continued to focus solely on port**

Question 56

The port wine has an aim to bring new drinkers to the category by introducing what?

Answer 56

* *Rose** port can be drunk as an **aperitif- used for cocktails** * *White** Port sometime used in **cocktails, often mixed with tonic as aperitif** * *lower alcohol** concentration than many **spirits and mixer =** **positive attribute for some consumers**