Porto Madeira Flashcards

Question

Define a vintage Port?

Answer 1

VP is made form the best quality grapes from superior sites. Producers must state their intention to declare a vintage in the second year after harvest and can only age a maximum of three years and must be bottled in the second spring following the vintage improving as they mature

Answer 2

Colheita Tawny Port is a vintage-dated Port that spends a minimum of seven years in cask—many stay in cask for decades. Colheita Port has the singular character of a vintage wine but is oxidative, tertiary in character, and rich. These wines are also topped up to avoid uncontrolled oxidation.

Answer 3

Wines that are aged in cask for at least 4 years, maximum 8 years, with an additional minimum 15 years in a glass container.

Answer 4

Tawny Port ( 3 yrs max aging) do not undergo the extensive cask aging Reserve Tawny Port ages for at least seven years prior to bottling and are blended from several vintages, and retain some youthful freshness while gaining a hint of the creamy, delicate nature of a true old Tawny. Tawny Port will not improve with additional bottle age.

Answer 5

Wines that are 10 or 20 years old may be labeled "Velho"; wines that are 30/40 or 50 years old may be labeled "Muito Velho" (very old).

Answer 6

Tawny Ports that display an age indication result from high-quality fruit, and are matured in seasoned wood; are racked once annually, freshened with additional spirit or wine as evaporation takes its natural course, and are finally blended together prior to bottling. The age indication is not an average age of the blended wines in the bottle, but rather an approximation: for example, “10 Year Old Tawny” to taste like a 10 Year Old Tawny, regardless of the wine’s actual age. These wines show a progressively more concentrated, developed character, and reaching a pronounced oxidative, rancio state by forty years of age

Answer 7

This term indicates that the wine has been matured and has left sediment in the bottle.

Answer 8

This term implies greater quality when used for "Ruby" Port but it does not carry any minimum aging requirement. If accompanied by the term "Tawny" or "White" the wine must have been cask-aged for at least 7 years.

Answer 9

Beneficio authorization The maximum amount of wine that may be fortified in a given year—based on a matrix of twelve factors

Answer 10

Points that are given to a vineyard based on 12 criteria. Seven soil and climate factors and 5 viticulture factors.

Answer 11

Location, altitude, exposure, bedrock, rough matter, slope and shelter.

Answer 12

Type of vine, planting density, yield, training system, and vine age

Answer 13

Autovinifier

Answer 14

Beneficio (Mutage)

Answer 15

The wine is fortified to 19-22% abv by the addition of aguardente—“burning water”—a 77% abv neutral grape spirit.

Answer 16

Pipe (550L)

Answer 17

João Gonçalves Zarco, Tristão Vaz Teixeira, and Bartolomeu Perestrelo

Answer 18

Indicação Geográfica Protegida (IGP)

Answer 19

Denominação de Origem Protegida (DOP)

Answer 20

The main communes are Câmara de Lobos, on the south coast of Madeira, (368 acres); and, on the north coast, São Vicente, (274 acres), and Santana, (131 acres).

Answer 21

Madeira has acidic volcanic soils, predominantly basaltic, rich in organic matter, iron, and magnesium.

Answer 22

Mediterranean Madeira has warm and humid summers and mild winters that have varied impacts on the island’s numerous microclimates. In the center of the island, (118 inches); on the south coast, (20 inches). Average annual temperatures vary from 60*F - 70*F. Mean humidity is 69%, though 75% of the total annual rainfall occurs in autumn and winter.

Answer 23

Instituto do Vinho, do Bordado e do Artesanato da Madeira

Answer 24

Poios, that are held in place by basalt rocks

Answer 25

-Production companies -Shippers will select wines from a producer, who will then bottle the wine under the shipper’s brand -Partidistas who store the wine and sell it at maturity to other traders for a profit

Answer 26

Mechanization is nearly impossible, except in larger vineyards that have shallower gradients.

Answer 27

The average vineyard is just 0.7 acres

Answer 28

Latada, a version of Pergola

Answer 29

Espalier, a form of easier-to-service vertical shoot positioning

Answer 30

Levadas, which are water channels from the mountainous center of the Island

Answer 31

Tinta Negra

Answer 32

Verdelho It grows mostly in the north-central and northwest areas of the island, at altitudes up to 1,300 feet and in well-drained soils, trained low to the ground.

Answer 33

Esgano Cão, which translates to “dog strangler” and refers to the grape’s mouth-puckering acidity. Sercial can grow at the highest altitudes in Madeira, at 2,200 to 2,300 feet. It, along with Malvasia, is among the last varieties to be harvested.

Answer 34

(Bual, Malvasia Fina): Boal grows at relatively low altitudes, below 1,000 feet, in the southern portion of the island. It is low yielding but robust and is a popular table grape.

Answer 35

Madeira’s Malvasia is mostly Malvasia Branca de São Jorge, along with the much rarer but historic Malvasia Cândida

Answer 36

Malvasia grows at altitudes below 500 feet, usually close to the sea and predominantly on the south coast. It is one of the last grapes to be harvested.

Answer 37

96% ABV from grape spirit

Answer 38

Medium-dry, medium-rich, and rich styles

Answer 39

Estufagem process Tinta Negra

Answer 40

In wine production when the desired grapes are placed inside a stainless steel tank heated by hot water coils to 45 to 113 to 122 degrees Fahrenheit for a minimum of three months; sugars in the wine will slowly caramelize and give the estufa wine its distinctive character

Answer 41

The wine is rested (estágio) for a further three months. The wines may not be bottled until October 31 of the second year following the harvest, though they are usually aged in wood and then bottle for three years.

Answer 42

Better-quality wines are put in casks that are placed on wooden supports or trestles called CANTEIROS for a minimum of two years. Compared with the forced estufagem method, this is a gentler aging process that takes advantage of seasonal ambient temperatures, encouraging oxidative maturation, concentration, and complexity through evaporation. These wines can be sold only at least three years from January 1 following harvest. Most Vinho de Canteiro wines spend far longer in wood.

Answer 43

A more delicate variation on the Estufagem process involves placing the wine in "armazens de calor", rooms warmed by nearby tanks or steam pipes rather than the direct heat of the estufa.

Answer 44

The OIV requires at least 12 grams of dry extract per liter in any beverage labeled as wine

Answer 45

The dry extract of a wine is composed of nonvolatilizable organic compounds that increase over time because of concentration. It is considered a quality parameter indicative of a wine’s aging potential. Long aging with elevated temperatures might deplete or destroy some organic compounds in the wine. To counter any loss of these compounds, winemakers extract as many grape components as possible, primarily mineral salts, aroma and flavor precursors, and polyphenols. This is achieved through maceration, gentle extraction methods, and, where necessary, the addition of pectolytic enzymes

Answer 46

Slightly lighter style than the normal, the wine is almost always made from Tinta Negra as an unaged (three-year-old) medium-dry style that is between 40 and 50g of r/s per liter and around 18% ABV, and pale in color.

Answer 47

Designations are available for blends with an age of 5, 10, 15, 20, 30, 40, 50, and over 50 years, when deemed to be in conformity with standards of quality and typicity.

Answer 48

Harvest or Colheita Madeira is produced from a single vintage (85% minimum required) and is aged for a minimum 5 years prior to bottling with organoleptic characteristics. It may be a blend or a single varietal wine. The word "harvest" is sometimes used in place of Colheita but producers are not allowed to use the word "vintage" on labels.

Answer 49

Frasqueira wines are from a single vintage and a single noble variety, produced in the canteiro method and aged continuously in cask for at least 20 years, showing exceptional organoleptic characteristics. The year of bottling must be indicated on the back label.

Answer 50

Garrafeira refers to a private cellar or collection of wines of Frasqueira quality.

Answer 51

Reserve or Old is a blend of at least five years of age. Old Reserve (sometimes Special Reserve or Very Old)is a wine of at least 10 years of age.

Answer 52

A wine showing special qualities for the stated age.

Answer 53

A wine with a minimum of five years in cask. After this period, 10% of the base wine can be drawn off annually and replaced with the same volume of younger wine of the same variety, with a maximum of 10 additions. No new soleras have been started on Madeira for many years.

Answer 54

Extra dry, dry, medium dry, medium sweet, sweet

Answer 55

Sercial must be extra dry (30g of r/s per liter) or dry (40 to 55g of r/s per liter)

Answer 56

Verdelho must be medium dry (60 to 70g of r/s per liter)

Answer 57

Boal must be medium sweet (70 to 95g of r/s per liter )

Answer 58

Malmsey is the sweetest and must exceed over 90g of r/s per liter).

Porto Madeira Flashcards

(87 cards)