Ch 44

Question 1

How are port generically made?

Answer 1

___ are made by adding grape spirit to a ferment juice to create an alcoholic sweet wine

Question 2

where is the Port industry located?

Answer 2

• the growing and fermenting of the wines are done in the Douro Valley
• then wine was taken down stream (70 KMs) to the twin cities for maturation and blending (it is cooler down stream by the Atlantic in Porto and Vila Nova de Gaia)
• advent of air-condition means that wineries can do this part in house.

Question 3

Twin cities at the mouth of the Douro River

Answer 3

Porto (north) and Vila Nova de Gaia (south)

Question 4

name the sub regions from west to east

Answer 4

BAIXO CORGO -lightest wines
CIMA CORGO- greatest number of top vineyards
DOURO SUPERIOR - sparsely planted, renowned top quality

Question 5

over all climate?

Answer 5

warm continental climate, shielded from cooling rain bearing Atlantic wines by the Serra do Marao
BAIXO CORGO- coolest and wettest
-progressively hotter/ dryer further east

Question 6

weather hazards

Answer 6

• frost in Spring and heavy downpours can disrupt flowering and harvest
• high temp in summer
• low rain during growing season –> Schist bed rock, fractures vertically allowing a water reserve hold

Question 7

vineyard topography of Baixo Cargo and Cima Corgo

Answer 7

• vineyards are planted on very tall / steep slopes that rise up form the Douro
• noticeable temp difference from bottom to top
• some use a northerly aspect to help divert full sun

Question 8

Socalcos

Answer 8

• vines planted on narrow terraces, supported by stone walls
• each terrace can support a few rows
• no mechanisation possible
• walls expensive to maintain

Question 9

Patamares

Answer 9

• some mechanisation
• built w/ out retaining walls
• terrace is wide enough for tractor access
• prone to erosion

Question 10

Vinha ao alto

Answer 10

• angle of the slop is low and unterraced
• vines are planted up and down the slope
• accessed by roads cutting across the slope
• machinery operated by winches
• prone to erosion
• not viable on the steepest slopes

Question 11

vineyards designs in Douro

Answer 11

Socalcos (retaining walls, lack of access)

Patamares (some mech, no wall, terrace wide enough for tractor)

Vinha ao alto (some mech, vines planted down the slop)

Question 12

name major grapes used in port

Answer 12

Touriga Franca
Tinta Roriza
Tinta Barroca
Touriga Nacional 
Tinta Cao

Question 13

Characteristics of port grapes

Answer 13

thick skinned and high in tannin with black fruit and floral aromas

Question 14

Post fermentation activities

Answer 14

• wine is fortified when ABV reaches 5-9 %
• fermentation lasts 24-36 hours
• then preform color extraction techniques to gain color and tannin

Question 15

what are color extraction method used for port wines?

Answer 15

1) foot treading
2) Autovinifiers
3) Piston plungers and robotic lagares

Question 16

explain foot treading as a method of color extraction for port wine

Answer 16

• traditional method
• large teams tread through grapes for 3 to 4 hours
• Lagares= shallow granite troughs
• until fermentation is under way then use cap management
• labor intensive/ used for some premium wines

Question 17

explain autovinifers as a method of color extraction for port wine

Answer 17

• crushed fermenting grapes are in a sealed tank
• as pressure rises, the juice pushes up through pipes into a holding tank
• at a point the pressure is released and the juice floods down over the cap

Question 18

Autovinifers is like what but different in what way?

Answer 18

_____ process is similar to pump over
_____ process is different;
1) more contact between wine and skin
2) done when wine is fermenting (instead of after)
3) done many more times- cycle would repeat every 15 to 20 minutes

Question 19

explain piston plungers and robotic lagares as a method of color extraction for port wine

Answer 19

-designed to imitate food treading as closely as possible
-___ are round shallow open topped, stainless steel vats where cap is pressed down with robotic pistons
Largar- shallow and rectangular stainless steel tank which is adapted to robotic “feet”
-after regular punch downs are used

Question 20

Fortification of port wines

Answer 20

• kills the yeast –> 19-22 abv
• each producer has a particular style and timing for fortification
• depends on must weight

Question 21

Aguardente

Answer 21

the spirit that is used can be no stronger than 77% abv

-average 20% of the total volume of a bottle of port is spirit

Question 22

maturing vessel for port

Answer 22

old oak vessels
both small and very large
stainless steel is now used too
new oak NOT characteristic of desirable ports

Question 23

producers are looking to MINIMIZE oxidation for what kind or ports?

Answer 23

goal is to preserve primary fruit characters, so only oak for a short period of time

• Ruby
• reserve ruby
• late bottled vintage
• vintage ports

Question 24

what port gets fined and filtered?

Answer 24

ruby
reserve ruby
some styles of late bottle vintage
and do not benefit from bottle aging

Question 25

Ruby Ports that do not get fined and filtered?

Answer 25

can benefit from long bottle ageing after this period of bottle maturing, wine will have garnet color and tertiary cooked fruit and vegetable (prune, leather, wet leaves) flavors

Question 26

Tawny ports; what is the result of extra maturation?

Answer 26

- will undergo long oxidative maturation in barrels (pipes) - wine turns garnet, then tawny, oldest brown - primary fruit fades, raisin-ey - walnuts, coffee, chocolate, camel - have a little deposits, need extra treatment before bottling - fully developed , not benefit from further aging

Question 27

describe ruby port final product profile?

Answer 27

blends typically between 1 and 3 years old -lack concentration, complexity, tannin of more premium ruby style

Question 28

Tawny ports can be as young as ruby ports and still show signs of browning. This can be achieved by?

Answer 28

___ can show some browning by: 1) Using less extractive measures or 2) Using wines from Baixo Corgo, 3) Blending white port 4) A period of hot maturation and 5) Heavy fining or remove color

Question 29

Special port categories?

Answer 29

Reserve/ reserva late bottled vintage Tawny with an indication of Age vintage

Question 30

describe a reserve/ reserva port

Answer 30

- labeling term that can be applied to both ruby and tawny that are higher quality than most basic expression - a _____ tawny must be aged for a minimum of 6 years

Question 31

describe a late bottle vintage port

Answer 31

- aged for four to six years before bottled - vast majority are fined and filtered - ready to drink on release - rarely benefit from age - similar to reserve ruby port

Question 32

describe a late bottle vintage port not fined and filtered

Answer 32

accounts for a very small amount of port -similar to vintage port can benefit from bottle age unfiltered ____ form sediment in bottle and often need decanting before serving

Question 33

describe tawny with and indication of age ports

Answer 33

-undergo long period of oxidative maturation in pipes -labeled= 10, 20, 30, 40 years old to qualify, wine must be consistent in character with typical wine of that age -state aged is average (rather than youngest) -Best are exceptionally complex and concentrated become winery flagship wines

Question 34

Vintage ports

Answer 34

- producers must register their intentions to release in the second year after the harvest - wine must be bottled no later that the 3rd year - pre bottle ageing is either large oak vessels or stainless steel tanks - wine is un-fined and unfiltered - on release most concentrate and tank ports - produced on average 3 times per decade - 2000, 2003, 2007, 2010 declared