WSET D4 - Fortified > Port > Flashcards

Port Flashcards

Chapter 4 (62 cards)

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1
Q

What is the total area of the Douro region appellation?

A

250,000 ha

Of which around 41,000 ha are planted and 33,000 ha are registered for the production of Port wines.

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2
Q

What type of climate does the Douro region have?

A

Hot continental climate

Temperatures can reach 40°C (104°F) in summer and freezing temperatures are common in winter.

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3
Q

Name the three subregions of the Douro Valley.

A
  • Baixo Corgo
  • Cima Corgo
  • Douro Superior

Each subregion has distinct climate and rainfall characteristics affecting grape production.

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4
Q

What is the average rainfall in the Baixo Corgo subregion?

A

900 mm per annum

This subregion is the coolest and wettest, suitable for inexpensive Ruby and Tawny Ports.

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5
Q

What is the average rainfall in the Douro Superior subregion?

A

450 mm per annum

This area is the hottest and driest, often facing drought issues.

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6
Q

What type of soils are found in the Douro region?

A

Stony, shallow soils

These soils are free-draining and poor in nutrients, limiting vine vigor.

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7
Q

What is the bedrock type in the Douro region?

A

Schist

Schist allows rainwater to percolate easily and vine roots to penetrate deep for water.

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8
Q

What are the three vineyard layouts used in the Douro?

A
  • Socalcos
  • Patamares
  • Vinha ao Alto

Each layout has its own advantages and challenges regarding maintenance and mechanization.

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9
Q

What are socalcos?

A

Traditional narrow terraces supported by dry rock walls

Planting densities can be as high as 6,000 vines per hectare.

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10
Q

What are patamares?

A

Terraces supported by steep earth banks

Planting density is lower, around 3,000 to 3,500 vines per hectare, allowing for mechanization.

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11
Q

What is the planting density for Vinha ao Alto?

A

Around 5,000 vines per hectare

This layout is limited to slopes of less than 40 per cent for mechanization.

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12
Q

What is the maximum permitted yield for Port wine production?

A

55 hL/ha

Actual yields may be around 30 hL/ha due to limited water availability.

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13
Q

What are the key grape varieties for Port production?

A
  • Tinta Barroca
  • Tinta Roriz
  • Tinto Cão
  • Touriga Franca
  • Touriga Nacional

These varieties are the focus of replanting efforts and clonal research.

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14
Q

Modify

What is the fermentation process for Port production?

A

Stopped by adding grape spirit

This creates a sweet wine with 80 to 120 g/L of residual sugar.

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15
Q

What is the traditional method of extraction during fermentation?

A

Foot treading in lagares

This method is gentle enough to avoid crushing seeds and releasing bitter tannins.

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16
Q

What are modern lagares?

A

Robotic lagares using silicone ‘feet’

They reduce the need for a large workforce in a depopulating region.

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17
Q

Modify

What is the purpose of foot treading in Port production?

A

To avoid the release of bitter seed tannins

Foot treading is still used for a small number of premium and super-premium Ports.

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18
Q

What are modern lagares used for in Port production?

A
  • Pressing grapes against the lagar floor
  • Punching down the cap

Modern lagares have been used since 2000 and reduce the need for a large workforce.

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19
Q

True or false: Modern lagares can produce wines of equal quality to those produced by foot treading.

A

TRUE

Some producers still choose foot treading for their most expensive wines.

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20
Q

What is the technique of pumping over used for in Port production?

A

To produce Ports with deep color and high levels of concentration

It is not as effective at extracting as foot treading or modern lagares.

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21
Q

What do stainless steel pistons do in Port production?

A
  • Punch down the cap
  • Promote more-even extraction

This technique is believed to be almost as effective at extracting as lagares.

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22
Q

What are autovinifiers?

A

Sealed concrete or stainless-steel tanks used for fermentation

They were introduced to the Douro in the 1960s and require very little labor.

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23
Q

What is a key disadvantage of using autovinifiers?

A

Very little extraction occurs before fermentation starts

Wines produced using autovinifiers tend to be lighter in color, body, and flavor.

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24
Q

What is the typical fermentation temperature range for red wines in Port production?

A

28–32°C (82–90°F)

This temperature allows sufficient extraction without progressing fermentation too quickly.

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25
What is the typical fermentation temperature range for **white wines** in Port production?
17–22°C (63–72°F) ## Footnote This range helps preserve the desired characteristics of white Ports.
26
Fill in the blank: Ports must be fortified to an alcoholic strength between _______ and _______.
19–22% abv ## Footnote Exceptions exist for basic Ruby, Tawny, White, and Rosé Port.
27
What is the role of **blending** in Port production?
* Ensures consistency across vintages * Achieves house style * Produces stylistically different wines ## Footnote Blending may occur at various points in the production process.
28
What is the typical aging process for **Basic Ruby Port**?
* Maximum of three years maturation * Large stainless steel or concrete vessels ## Footnote This style is designed for early drinking and has simple fruity flavors.
29
What distinguishes **Reserve Ruby and Reserve Tawny** from basic Ports?
* Higher quality * More concentrated * Must be tasted and approved by the IVDP ## Footnote Reserve Tawny must be aged in wood for a minimum of six years.
30
What does the **tawny color** in age-indicated Tawny Ports derive from?
Long periods of oxidative ageing in old wooden casks ## Footnote Flavor changes result from both fruit development and oxidation.
31
What is the minimum aging requirement for **Colheita Port**?
Aged in small, old barrels for a minimum of seven years ## Footnote Colheita Port is a Tawny Port from a single vintage.
32
What is the **subcategory** of very old, non-age-indicated Tawny Port?
Tawny Port of more than 150 years old ## Footnote This category started with the launch of Taylor’s Scion.
33
What is **Colheita Port**?
* Tawny Port from a single vintage * Aged in small, old barrels for a minimum of seven years * Label must state the vintage and bottling year ## Footnote Colheita Ports can be bottled in portions over several years depending on demand.
34
What are the characteristics of **Vintage Port**?
* Made from a single vintage * Only produced in ‘declared’ vintages * High-quality grapes from best-graded vineyards ## Footnote Producers must register their intention to release a Vintage Port in the second year after harvest.
35
What is the aging process for **Vintage Ports**?
* Maximum of three years in old wooden vessels * Extensive bottle aging ## Footnote Most are bottled during the second spring after the harvest.
36
What is a **Single Quinta Port**?
A wine from one year made only from grapes of one estate ## Footnote Produced when a Vintage Port is not made due to unsuitable weather.
37
What defines **Crusted Port**?
* Made from more than one vintage * Aged in old casks for up to two years * Bottled without fining or filtration ## Footnote A deposit or ‘crust’ forms in the bottle due to lack of fining.
38
What is the aging requirement for **Late Bottled Vintage (LBV)** Ports?
Bottled between four and six years after harvest ## Footnote LBVs are usually ready to drink and do not require bottle aging.
39
What is **Rosé Port** also known as?
Pink Port ## Footnote It was invented by Croft in the late noughties.
40
What grape varieties are typically used for **White Ports**?
* Varieties scattered within mixed vineyards * Some vineyard parcels entirely with white varieties ## Footnote White Ports can be labelled with terms like ‘Reserve’ or ‘Colheita’.
41
What is the **beneficio** in the context of Port production?
The volume of grape must designated for Port production in any one year ## Footnote It also refers to the licensing system regulating the volume of Port produced.
42
What does the **IVDP** stand for?
Instituto dos Vinhos do Porto e do Douro ## Footnote It governs and represents the interests of wine producers in the Douro.
43
What is the role of the **IVDP**?
* Controls and supervises production and trade of Port * Regulates annual volume of Port production * Analyzes and tastes prospective Port wines ## Footnote The IVDP helps promote both Port and unfortified Douro wines.
44
What factors are considered in classifying vineyard parcels for **beneficio**?
* Location * Altitude * Aspect * Soils * Grape varieties ## Footnote Each factor is given a numerical score to determine suitability for high-quality Port production.
45
What happens to grapes from parcels rated G, H, and I?
They are not licensed to make any Port ## Footnote These grapes are used to make unfortified wine or distilled spirits.
46
What is the average vineyard holding in the Douro?
2.2 hectares ## Footnote Many small-scale grape growers focus on grape growing and selling rather than producing wine.
47
What is the **beneficio system** in the Douro Valley?
A system that allocates a specific volume of must each vineyard can produce annually ## Footnote Each vineyard owner receives a beneficio card detailing their permitted production volume.
48
True or false: Grapes not permitted for **Port production** must be sold on the open market.
TRUE ## Footnote Grapes outside the beneficio system are sold at lower prices on the open market.
49
What happens to the **beneficio cards** each year?
Vineyard owners receive a card detailing the volume of must they can produce ## Footnote Trading of these cards is legal, but not always strictly followed.
50
What is the **impact of the beneficio system** on grape trading?
* Permits trading of grapes * Allows for unofficial practices * Can lead to quality improvements in Port production ## Footnote Some producers may substitute higher-grade grapes for lower-grade ones when trading.
51
In 2022, what was the approximate volume of **Port production**?
80 million liters ## Footnote Sales were approximately 70 million liters.
52
What percentage of **Port sales** by volume were exports in 2022?
82 percent ## Footnote France was the largest market by volume.
53
What are the **categories** of Port wines according to the IVDP?
* Standard Ruby * Tawny * White * Rosé * Special categories (e.g., Reserve Ruby, Vintage) ## Footnote Special categories account for 23% of volume sales but 45% of sales value.
54
What historical event led to the **origin of Port** wine?
Trade wars between England and France in the 1600s ## Footnote The Methuen Treaty in 1703 favored Portuguese wines in England.
55
What practice began in the late 1600s to improve the stability of **Douro wines**?
Fortifying wines with brandy during fermentation ## Footnote This practice was discovered by British merchants visiting the Douro Valley.
56
Who officially demarcated the **Port vineyards** and established production regulations in 1756?
Marquês de Pombal ## Footnote He also created the Companhia Geral da Agricultura das Vinhas do Alto Douro.
57
What was the role of the **Instituto do Vinho do Porto (IVP)** established in 1933?
To administer and supervise the Port industry ## Footnote It controlled the purchase of aguardente for fortification.
58
What significant change occurred in **1991** regarding Port production?
Producers were allowed to source their own aguardente on the open market ## Footnote This led to an improvement in the quality of Port.
59
What is the **current trend** in the Douro Valley regarding grape varieties?
Increased use of local grape varieties alongside the five prescribed varieties ## Footnote This diversification enhances the characteristics of blends.
60
What is the **impact of mechanical methods** on traditional grape processing?
Supersedes the labor-intensive practice of foot treading ## Footnote Improved technology is now used across all quality levels.
61
What are the **new styles of Port** being marketed to attract consumers?
* Rosé Port * Unaged White Ports ## Footnote These styles are aimed at cocktail use and as aperitifs.
62
What is the **challenge** faced by Port producers regarding grape prices?
High prices for beneficio grapes compared to lower prices for unfortified wine grapes ## Footnote Producers argue they are subsidizing unfortified wine production.
WSET D4 - Fortified
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