Quiz 03 - Port

Question 1

Name important events in the history of Port wine

Answer 1

17th century
Start using brandy to fortify and stabilise powerful Portuguese red wines

Early-18th century
Signing of Methuen Treaty - Portuguese wines receive lower duty

Mid-18th century
Portuguese vineyards are officially demarcated to increase quality

Early-19th century
Peninsular Wars and Portuguese Civil War challenge production

Mid-20th century
Creation of the Instituto do Vinho do Porto (IVP)

Late-20th century
World Bank Scheme offers low-interest loans to Douro growers

1990s
Producers can procure their own aguardente after Portugal entering EU

Early 21st century
Vinhos do Porto e do Douro (IVDP) created after Casa do Douro became bankrupt

Question 2

What is the name of the mountain range to the north of DO Porto that shelters the region from winds?

Answer 2

Serra do Marão

Question 3

There are three Port producing regions along the river Douro. Give the names of these three regions, ordering them from west to east.

Answer 3

Most westerly: Baixo Corgo

Middle: Cima Corgo

Most easterly: Douro Superior

Question 4

There are three types of vineyard layouts that are used on the steep slopes of the Douro valley.

What is the name of the management technique described below?

Narrow terraces, maintained by walls of dry rock are the traditional method of trellising in the Douro. Not suitable for mechanisation and maintenance is labour intensive. Protected by UNESCO.

Answer 4

Socalcos

Question 5

There are three types of vineyard layouts that are used on the steep slopes of the Douro valley.

What is the name of the management technique described below?

The more modern method. It is the least expensive option to plant and maintain, but mechanisation cannot be used above a 40% incline.

Answer 5

Vinha ao Alto

Question 6

There are three types of vineyard layouts that are used on the steep slopes of the Douro valley.

What is the name of the management technique described below?

Terraces are divided by a steep earth ramp, rather than a stone wall. Can be mechanised but susceptible to erosion and weed growth. Can be large or narrow in size.

Answer 6

Patamares

Question 7

Briefly describe the typical vineyard management techniques used in the Douro, which include:

• Vine Training and Pruning
• Rootstocks and Planting (including Yields)
• Viticultural Hazards and Preventative Measures

Answer 7

Vine Training and Pruning
Vines are cordon-trained/spur pruned or head-trained/cane pruned and VSP (vertical shoot positioned) trellised. Mechanisation is carried out when possible, so vineyards are managed to accommodate this, newer vineyards are planted with this aim in mind. Leaf removal is carried out in summer to ensure bunches get sun exposure, particularly for later ripening varieties.

Rootstocks and Planting (including Yields)
Typical rootstocks used are 110R and 1103P which are drought resistant and limit vigour. Vine density is increasing to control vigour. Maximum yields permitted for Port production is 55hl/ha, however, yields are closer to 30hl/ha due to lack of water.

Viticultural Hazards and Preventative Measures
Hazards include late spring frosts in higher altitude vineyard sites. Cool, wet weather in early summer can occur in the more westerly vineyards which impacts on flowering and fruit set and increase the occurrence of fungal diseases like downy mildew and botrytis. Keeping an open canopy that allows the moisture to dry out and sprays to effectively penetrate the canopy are measures taken to prevent disease.

Cover crops can be effective at preventing erosion on steeper slopes while improving soil structure.

Question 8

Please name the famous port wine grape variety that is described below:

Early ripening variety, best suited to relatively cool sites. Susceptible to water stress. Can lend body and deep colour to the blend.If yields aren’t controlled wines can lack concentration.

Answer 8

Tinta Roriz (Tempranillo)

Question 9

Please name the famous port wine grape variety that is described below:

The most widely grown variety. Late ripening variety, best suited to the warmest sites in the Douro. The bunches are compact but the grapes are thick-skinned, which provides some resistance to fungal diseases.

Answer 9

Touriga Franca

Question 10

Please name the famous port wine grape variety that is described below:

Early ripening variety that is best planted in the coolest sites as it is prone to heat damage, grape shrivelling and low acidity. It is not as floral as some of the other grapes, with flavours that tend to be more earthy.

Answer 10

Tinta Barroca

Question 11

Please name the famous port wine grape variety that is described below:

Also known as Muscat Blanc à Petit Grains. An aromatic grape; often used for unaged styles.

Answer 11

Moscatel Galego Branco

Question 12

Please name the famous port wine grape variety that is described below:

Also known as Trincadeira in other parts of Portugal. Prone to fungal diseases due to compact bunches. Produces full-bodied wines with concentrated black fruits and spicy notes, that are approachable in youth, but are also capable of ageing.

Answer 12

Tinta Amarela

Question 13

Please name the famous port wine grape variety that is described below:

Mid-ripening variety with thick-skinned grapes. Has high acidity, black fruit and floral aromas and good ageing potential, but can be susceptible to coulure and excessive vigour.

Answer 13

Touriga Nacional

Question 14

Please name the famous port wine grape variety that is described below:

A thick skinned variety becoming increasingly popular for its deep intensity of colour and ability to retain high levels of acidity.

Answer 14

Sousão

Question 15

Please name the famous port wine grape variety that is described below:

Late ripening, low yielding variety with small thick-skinned grapes that are resistant to fungal disease. Works well on hot sites and produces concentrated wines with high acidity and the capacity to age well.

Answer 15

Tinto Cão

Question 16

Please name the famous port wine grape variety that is described below:

Produces neutral wines with medium acidity, full body and a slightly honeyed characteristic. Known as Boal in Madeira.

Answer 16

Malvasia Fina

Question 17

Identify the pros and cons for each form of extraction in the production of Port.

Answer 17

Question 18

Describe Port winemaking

Answer 18

• The red wines for Port are often fermented between 28°C and 32°C to encourage extraction.
• For white wines, the fermentation temperatures range from 17°C to 22°C.
• The fermentation is usually stopped between 5 - 7 % abv.
• The wine will probably have a residual sugar level between 80 - 120 g/L.
• All Port (with the exceptions of basic Ruby, Tawny, White and Rosé Ports) must be fortified to between 19 - 22% abv.
• A grape derived spirit of 77% (aguardente) is used for fortification.
• Approximately 1 litre of fortifying spirit is required to fortify every 4 litres of wine.

Question 19

Describe the typical fortification process for Port from first to last stage.

Answer 19

Stage 1
Fermentation is stopped when the wine reaches around 5-7% abv

Stage 2
Wine is drained from the skins

Stage 3
The aguardente is added

Stage 4
Leftover grape skins pressed and press wine blended into wine

Stage 5
Period of ageing in Douro over winter

Question 20

Most styles of Port are aged in oak, even if just for a short time. However, the vessels vary in size depending on the level of oxidation required.

Name the vessels most frequently used.

Answer 20

1. Balseiros = 100,000 litre vats that are used to produce fresh styles of wine.
2. Pipes = 600 litre barrels used for gentle oxidation.

Question 21

Which stlye of red Port is described below?

Generally made for drinking early and aren’t suitable for ageing, as they’re often fruity but without much tannin. Has primary fruit flavours as they’re fermented in stainless steel or concrete and aged in inert for a maximum of three years. Generally blended across years and should taste consistent.

Answer 21

Basic Ruby

Question 22

Which stlye of red Port is described below?

Often made by light extraction during fermentation, so they have a light brown colour. Brown colour does not come from long periods of oxidative ageing. The fermenting must may be drained early, to concentrate the remaining wine, which may in turn be used to add colour/flavour to other wines.

Answer 22

Basic Tawny

Question 23

Which stlye of red Port is described below?

Of higher quality and price than basic Ports, with greater concentration, although there is no minimum ageing period.

Answer 23

Reserve Ruby and Reserve Tawny

Question 24

Which stlye of red Port is described below?

Aged in pipes for a defined period of 0, 20, 30 or 40 years, which must be stated on the label. Primary and tertiary flavours, but with no oak from old barrels. The wine will be tasted by a panel within the IVDP and must be deemed to have the characteristics of a wine of that age.

Answer 24

Tawny with an Indication of Age

Question 25

Which stlye of red Port is described below? Tawny Ports that are made from the grapes from one vintage. They must be aged in small barrels for a minimum of seven years before being bottled. The label must state the vintage of the wine as well as the year the wine was bottled.

Answer 25

**Colheita**

Question 26

Which stlye of red Port is described below? Port from one ‘declared’ vintage. Producers must register their intention to release the wine in the second year after harvest and the young wine is approved by an IVDP tasting panel. Producers usually only declare in years where their grapes and young wines are of exceptional quality.

Answer 26

**Vintage**

Question 27

Which stlye of red Port is described below? A wine from one year that is made only from the grapes of one estate that is stated on the label.

Answer 27

**Single Quinta**

Question 28

Which stlye of red Port is described below? This is a non-vintage Port that is aged in wood for up to two years before being bottled without fining or filtration, and hence a deposit or ‘crust’ forms in the bottle. The bottling date must appear on the label. Can be released at any time after bottling, however, after three years of bottle age it can include the term ‘bottle matured’ on the label.

Answer 28

**Crusted**

Question 29

Which stlye of red Port is described below? From a single year and must be bottled between four and six years after harvest. Before bottling the wine is usually stored in large old wooden vessels or stainless steel vats to avoid oxidation. On release, the wine is ready to drink. Can usually be drunk without decanting.

Answer 29

**Late Bottled Vintage (LBV)**

Question 30

**True or false?** Cultured yeasts are used across almost all Port production.

Answer 30

**False** Many producers use indigenous yeasts for fermentation, but cultured yeasts may be used for the most basic wines.

Question 31

**True or false?** Racking is carried out during the Port maturation process.

Answer 31

**True** Racking during maturation gradually removes the lees, to avoid any undesirable flavours being produced. This process also controls the required level of oxidation.

Question 32

**True or false?** Port is usually made from a single vineyard parcel.

Answer 32

**False** Blending can happen for a multitude of reasons, and Ports are generally blends of different vineyard parcels, different grape varieties and depending on the style, different vintages.

Question 33

Compare and contrast how the process for making Rosé Port differs from Red Port.

Answer 33

* In rosé Port production the black grapes come from the cooler areas and higher altitude vineyards of the region. For red Port, the grapes will come from all areas within the region. * In rosé production the black grapes are only left on the skins for a short period of time i.e. a few hours as opposed to a few days for red Port production. * Fermentation temperatures are cooler for rosé production at approximately 15-16ºC, red Port fermentation temperatures are generally 28-32ºC. * The aguardente needs to be as neutral as possible so as not to stand out, as this style has less intense fruit flavours than red Ports. * Rosé Port is inexpensive to mid-priced and will have less intense flavours and lower tannins compared to red Port. * Rosé Port is bottled very soon after fortification and released onto the market within one year of vintage which contrasts with red Port.

Question 34

Compare and contrast the two major styles of White Port.

Answer 34

* The two major styles of white Port are unoxidised and oxidised. The unoxidised styles are generally fruity and Muscatel is one of the key varieties in the blend. Oxidised styles are dominated by Malvasia in the blend. * The wine making process is not too dissimilar to still white wine production for unoxidised styles. The grapes are crushed and SO2 added, maceration may last a couple of hours at cool temperatures, in contrast for oxidised styles, maceration lasts longer to extract more phenolics that will support the longer ageing process. * The must is drained and pressed, the fermentation takes place off the skins at about 17-18ºC for unoxidised styles to retain fresh fruit flavours and closer to 20-22ºC for oxidised styles. * Post fermentation, wines will be stored in stainless steel or large oak casks for a short period for unoxidised white Port. For oxidised white Port, the wine will be aged for several years in small casks, like Tawny Ports and the colour tends to change to amber and even brown with time. Unoxidised styles are generally lemon in colour. * Aroma profiles differ for both styles, unoxidised styles have stone fruit and floral notes, oxidised styles display aromas of caramel, citrus peel, dried stone fruit and nuts.

Question 35

The are five main shippers (of approximately 90 in total) of Port that make up 80% of sales. Name these shippers from largest to smallest.

Answer 35

1. Porto Cruz 1. Symington Family Estates 1. Sogrape 1. The Fladgate Partnership 1. Sogevinus

Question 36

Name the main brands of the major Port shippers.

Answer 36

1. Porto Cruz - Gran Cruz 1. Symington Family Estates - Cockburn's, Dow's, Graham's and Warre's 1. Sogrape - Sandemann, Offley and Ferreira 1. The Fladgate Partnership - Taylor's, Fonseca, Croft and Krohn 1. Sogevinus - Burmester, Barros, Cálem and Kopke

Question 37

The Beneficio classifies vineyards on the basis of factors such as location, altitude, aspect, soil and grape varieties planted. Please describe the main aspects of the scoring.

Answer 37

The vineyard parcels are given the letters A to I. The highest quality vineyards will be given an A rating. Vineyards with a rating below F cannot make Port wine, but can be used to make unfortified wine or distilled into spirits.

Question 38

Briefly describe the roles and responsibilities of the IVDP (Instituto dos Vinhos do Porto e do Douro).

Answer 38

The IVDP is there to govern and represent the interests of wine producers in the Douro. It controls and supervises the production and trade of all wines (including fortified and unfortified wines) of the Douro. It is responsible for the regulation of the amount of Port that can be produced in any one vintage. It holds the register for both vineyards and companies involved in wine production and shipping. It controls the volume of Port that can be released onto the market in a given year, which is set at a maximum of ⅓ of a shipper’s total stocks. It is responsible for the analysis and tasting of Port wines to ensure they meet the specifications as legally defined for each Port style. It has a role in the promotion of the wines from the Douro on a national and international level.