Title: WSET Level 3 / WSET Level 3 C44 - Port

Front: Where are the activities of the Port industry?
Back: Divided between the twin coastal cities of Porto and Vila Nova de Gaia and the vineyard area that starts 70 kilometres upstream of these townsThese are on opposite sides of the mouth of the river Douro

Front: How is the vineyard area for Port divided?
Back: Into three sub-regions:Baixo CorgoCima CorgoDouro Superior

Front: Which area of Port produces the lightest wines?
Back: Baixo Corgo

Front: What is the reputation of Cima Corgo?
Back: This is where the greatest number of top vineyards are found

Front: What is the reputation of Douro Superior?
Back: Though sparsely planted, it is still renowned as a source of top quality wine

Front: What is the climate in the Port area? What influences it specifically in this region?
Back: Warm continental climateShielded from the Atlantic by the Serra do Marão
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Name: What is the climate in the Port area? What influences it spe

Front: What is the coolest and wettest of the sub-regions of Port?
Back: Baixo Corgo in the west

Front: How does vineyard climate vary as vineyards go east/inland for Port?
Back: They become progressively hotter and dryer
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Name: How does vineyard climate vary as vineyards go east/inland f

Front: What are the biggest spring threats a grower has to face for Port?
Back: Frost and heavy downpours, which may disrupt flowering as well as harvest
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Name: What are the biggest spring threats a grower has to face for

Front: What are the viticultural difficulties for Port in summer?
Back: Daytime temperatures can be very high and rainfall (throughout the growing season) can be very low

Front: What makes viticulture possible for Port and why?
Back: Schist bedrock which fractures vertically allowing the vines' roots to access deep water reserves that are built up by the winter rains

Front: Where are the vineyards in the Baixo and Cima Corgo?
Back: On the very tall and very steep slopes that rise up from the banks of the Douro and its tributaries

Front: What is the topography in the Baixo and Cima Corgo like?
Back: Very varied

Front: Give two examples of how growers may take advantage of the hilly topography available to them in the Cima and Baixo Corgo?
Back: They may take advantage of altitude for its associated variability in temperatureThey may use more northerly facing vineyard sites to avoid the full force of the sun
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Name: Give two examples of how growers may take advantage of the h

Front: Why is topography a potential challenge for a Port producer?
Back: Managing vineyard on such steep sites can be an enormous and costly challenge

Front: What are socalcos?
Back: The name for the terraces which were supported by stone walls, on which vineyards were traditionally planted in Portugal (for Port specifically)

Front: What are the big disadvantage of socalcos?
Back: Each terrace can only support a few rows of vinesNo mechanisation is possibleThe walls are expensive to maintain

Front: Describe usage of socalcos in Portugal
Back: Impractical but still widely used

Front: What are patamares?
Back: A more modern style of vine terrace in Port to allow some mechanisationNo retaining wallsEach terrace is wide enough to allow tractor access

Front: What is vinha ao alto?
Back: An interfaced system for Port where the angle of the slope is lowVines are planted up and down the slope and accessed by roads cutting across the slopes from where machinery is operated by winches

Front: What are the disadvantages to patamares and vinha ao alto?
Back: They are both prone to erosion, particularly vinha ao alto, which is not viable on the steepest slopes

Front: What is the general style of grapes from the Douro?
Back: Thick skinned, high tannins with black fruits and floral aromas

Front: What are the five grape varieties which are preferred in premium Port production?
Back: Touriga FrancaTinta RorizTinta BarrocaTouriga NacionalTinta Cão
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Name: What are the five grape varieties which are preferred in pre

Front: Describe fermentation of Port grapes
Back: Fermentation stopped by fortification once alcohol reaches 5-9% abv to create a sweet wine

Front: How long does fermentation typically last for a port wine?
Back: 24 to 36 hours

Front: What is the challenge posed by the shorter fermentation for Port wines?
Back: Normal extraction techniques aren't vigorous enough
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Name: What is the challenge posed by the shorter fermentation for

Front: What are the three methods of extraction used for Port wines?
Back: Foot treadingAutovinifiersPiston plungers and robotic lagares
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Name: What are the three methods of extraction used for Port wines

Front: Describe the view in Port production, of foot treading as an extraction method
Back: It's the benchmark against which all other methods are judged
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Name: Describe the view in Port production, of foot treading as an

Front: What happens during foot treading in Port?
Back: Large teams of workers tread the grapes for three to four hours in shallow granite troughs/lagares

Front: When does foot treading cease?
Back: Once fermentation is underway

Front: How does extraction continue once foot treading has ceased?
Back: The cap is regularly punched down to extract more colour and tannin

Front: Why is foot treading no longer widely used?
Back: Because it is so labour intensive

Front: For which Ports is foot treading still sometimes used?
Back: For some premium Ports

Front: Describe the process of using autovinifiers for extraction with Port
Back: Crushed grapes are put into sealed vats and the rising pressure of CO₂ given off by the fermentation pushes the juice up through the pipes into a holding tankWhen CO₂ pressure reaches a set level, a valve is automatically released and the wine in the holding tank, no longer supported by the gas pressure, floods down over the capThe valve resets itself and the process starts again
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Name: Describe the process of using autovinifiers for extraction w

Front: To which process is autovinification very similar?
Back: Pumping over

Front: Why is autovinification more extractive than pumping over?
Back: Because when fermentation is very active, a cycle will complete every 15 to 20 minutes

Front: In which extraction system is pre-fermentation extraction limited? How is this overcome?
Back: In autovinificationAutovinifiers now include mechanical paddles to help with this
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Name: In which extraction system is pre-fermentation extraction li

Front: What are piston plungers and robotic laggers designed to do?
Back: Imitate foot treading as closely as possible

Front: Describe piston plungers
Back: Round, shallow, open-topped stainless steel vats where the cap is pressed down with robotic pistons

Front: Describe the robotic lagar
Back: It involves the use of a shallow and rectangular stainless steel tank of the approximate size of the traditional lagarThe lagar is adapted to carry a self-propelled gantry with robotic 'feet'The gantry moves up and down the lagar with the feet copying the action of foot treading by actually squishing the grapes against the floor of the tankThe machines carry out regular punch-downs once the treading phase is over

Front: How are robotic lagars generally viewed?
Back: As being as good as foot treading

Front: For what kinds of Port are robotic lagars widely used?
Back: The production of premium wines

Front: What abv is achieved in Port once yeasts are killed by fortification?
Back: 19-22% abv
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Name: What abv is achieved in Port once yeasts are killed by forti

Front: What will the timing of fortification of Port depend on?
Back: The initial must weight and the required level of sweetness

Front: What is the aguardente?
Back: The Portuguese word for the spirit which is added to fermenting Port to halt fermentation and fortify it

Front: What is the required strength of the aguardente?
Back: No more than 77% abv

Front: What is the result of the fact that aguardente is no more than 77%?
Back: It means that significant amounts of spirit are needed
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Name: What is the result of the fact that aguardente is no more th

Front: What is the average proportion of a bottle of Port which is spirit?
Back: 20% of the total volume
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Name: What is the average proportion of a bottle of Port which is

Front: What percentage of the total volume of a bottle of fino Sherry is spirit?
Back: Approximately 3.5%
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Name: What percentage of the total volume of a bottle of fino Sher

Front: How is maturation performed in Port?
Back: Ports are generally transported downstream to Vila Nova de Gaia for maturation

Front: Why is maturation performed in Vila Nova de Gaia?
Back: The cooler coastal climate here is well suited to the slow maturation of Port wines

Front: Which wines are stored up the Douro and why?
Back: Notably those destined for Tawny PortHigher temperatures result in faster ageing and a loss in colour

Front: What has the advent of air conditioning done for maturation in Port?
Back: It has resulted in more wine being matured in the vineyard area
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Name: What has the advent of air conditioning done for maturation

Front: In what vessels does Port maturation take place?
Back: Both small and very large old oak vesselsNow stainless steel too

Front: Describe the role of oak flavours in Port making
Back: New oak flavours are not desired in Port

Front: Which two styles of Port are a direct consequence of the type of vessel used for maturation?
Back: Ruby styles and Tawny styles
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Name: Which two styles of Port are a direct consequence of the typ

Front: What is the predominant character of Ruby Ports once bottled?
Back: Primary fruit
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Name: What is the predominant character of Ruby Ports once bottled

Front: What is the result of the intended style of Ruby Ports on how they are matured? Which other Ports does this apply to?
Back: They are only matured for a relatively short time in very large oak vessels or stainless steel tanksRuby, Reserve Ruby, LBV and Vintage Ports
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Name: What is the result of the intended style of Ruby Ports on ho

Front: Describe the character of Ruby, Reserve Ruby, LBV and Vintage Ports
Back: They will all be deeply coloured and have intense primary fruit flavours when bottles
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Name: Describe the character of Ruby, Reserve Ruby, LBV and Vintag

Front: Ruby, Reserve Ruby and some styles of LBV will be...before being bottled
Back: Fined and filtered
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Name: Ruby, Reserve Ruby and some styles of LBV will be...before b

Front: Which Ports do not benefit from bottle ageing?
Back: Ruby, Reserve Ruby and some styles of LBV

Front: Which Ports do benefit from bottle ageing?
Back: Some LBVs and all Vintage Ports

Front: Describe Ports after bottle maturation
Back: Garnet colourTertiary cooked fruit and vegetal flavours of prune, leather and wet leaves)

Front: Describe maturation of True Tawny Ports
Back: They undergo long oxidative maturation in barrels called pipes

Front: What determines the difference in colour between ruby styles and tawny styles of Port
Back: The differences in maturation
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Name: What determines the difference in colour between ruby styles

Front: Describe how true Tawny Ports change in colour with age
Back: They turn garnet, then tawny, with only the very oldest turning fully brown

Front: How do the flavours of true Tawny Ports change with age?
Back: Primary fruit fades, becoming raisiny and is accompanied by flavours of walnuts, coffee, chocolate and caramel

Front: What do true Tawny Ports require regarding extra treatment before bottling and why?
Back: Very littleThey throw their deposits during wood ageing
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Name: What do true Tawny Ports require regarding extra treatment b

Front: Describe the role of bottle ageing for true Tawny Ports
Back: They are fully developed on release and require no further bottle ageing

Front: Describe the role of blending for Port wines
Back: The vast majority of Ports , even vintage styles are complex blends of different varieties grown in different sitesBlending is typically ongoing during pre-bottling maturation

Front: What are the inexpensive types of Port?
Back: RubyTawny

Front: What are Ruby Ports and what is their general profile?
Back: They are blends of wines that are typically between one and three years oldThey lack the concentration, complexity or tannins of more premium ruby styles

Front: Describe Tawny Ports
Back: They are no older than Ruby Ports and have not undergone a long period of oxidative ageingThey show a browning in common with other Tawnies

Front: How is the colour achieved in Tawny Ports?
Back: Use of less heavily extracted/lighter wines from the Baixo CorgoBlending in White PortA period of hot maturation in the DouroHeavy fining to remove colour

Front: What are the special categories of Port?
Back: Reserve/ReservaLate Bottled Vintage (LBV)Tawny with an Indication of AgeVintage

Front: To which wines can 'Reserve/Reserva' be applied and what does it indicate?
Back: Ruby and Tawny PortsThat they are of higher quality than the most basic expressions
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Name: To which wines can Reserve/Reserva be applied and what doe

Front: How does a Port qualify for Reserva status?
Back: Its suitability is determined by an official tasting panel

Front: What are the ageing requirements for a Port labelled as Reserva?
Back: A Reserve Tawny must be wood aged for a minimum of six years
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Name: What are the ageing requirements for a Port labelled as Rese

Front: What are LBV Ports?
Back: They are Vintage Ports which have been aged for between four and six years before they are bottled

Front: In what are LBV Ports aged?
Back: In large oak vessels

Front: What does the extra oak ageing of LBV wines result in?
Back: It makes them more approachable on release compared with Vintage Ports

Front: What is the role of fining and filtering for LBVs?
Back: Most are fined and filtered

Front: What is the role of ageing for LBV Ports?
Back: Being similar in style to Reserve Ruby Ports, they are ready to drink on release and rarely benefit from extra bottle ageing

Front: Which LBV wines can benefit from bottle ageing?
Back: Those which are unfilteredThey are similar in style to Vintage Ports

Front: What is unfiltered LBV Port's big similarity to Vintage Port?
Back: They form a sediment in the bottle and often need decanting before serving
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Name: What is unfiltered LBV Ports big similarity to Vintage Port

Front: Describe ageing of Tawny Port with an Indication of Age
Back: They undergo a long period of oxidative maturation in pipes

Front: How may Tawny with an Indication of Age be labelled? How does it qualify?
Back: 10, 20, 30 or 40 years oldIt must be consistent with the characteristics typical of a wine of that age
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Name: How may Tawny with an Indication of Age be labelled? How doe

Front: What does the age on a Tawny Port represent?
Back: The average age

Front: What else must a Tawny Port with age indication state on the label? Why is this important?
Back: The year of bottlingThey lose their freshness after bottling
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Name: What else must a Tawny Port with age indication state on the

Front: Describe the best Age Indicated Tawny Ports
Back: Exceptionally complex and concentrated

Front: What must a producer do before releasing a Vintage Port and when?
Back: Register their intention in the second year after the harvest
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Name: What must a producer do before releasing a Vintage Port and

Front: When must a Vintage Port be bottled?
Back: No later than the third year after the harvest

Front: Describe pre-bottling processes for Vintage Port
Back: Ageing will take place in either large oak vessels or stainless steel tanksWines are unfined and unfiltered

Front: What are Vintage Ports like on release?
Back: They are the most concentrated and tannic Ports

Front: Describe the role of ageing for Vintage Ports
Back: They are capable of bottle ageing for decades and throw a heavy sediment as they age

Front: What is the significance of a Vintage Port for a producer?
Back: It is their flagship wine

Front: How often are Vintage Ports produced?
Back: Three times a decade on average

Front: What is the role of blending for Vintage Port?
Back: They are typically a blend of the finest wines from a producer's best vineyards

Front: Which years can be declared by a Port producer?
Back: This is up to the producer

Front: Name four years which are generally accepted as vintages which should be declared for Port
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Name: Name four years which are generally accepted as vintages whi

Front: What is a Single Quinta Vintage Port?
Back: The product of a single estate or quinta

Front: What appears on the label of a Single Quinta Vintage Port?
Back: The name of the quinta

Front: How do vintage rules apply to producers who only own a single quinta?
Back: They will only declare a vintage in the very greatest years
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Name: How do vintage rules apply to producers who only own a singl

Front: How do Vintage rules apply to producers who own several quintas?
Back: They will use the pick of all of their quintas' wines to make Vintage PortIn the years that are not considered good enough for a vintage to be declared, they will release their best wines as Single Quinta Vintage Ports
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Name: How do Vintage rules apply to producers who own several quin

Front: Describe Single Quinta Vintage Ports with regard to prestige
Back: They are considered to be less prestigious than Vintage Port, but are still high quality

Front: What is the role of ageing for single quinta wines?
Back: It is quite common for a producer to age them in bottle and release them when they are ready to drink