PORT - Winemaking - Fortification
10 important questions on PORT - Winemaking - Fortification
What do you know about the fortifying spirit
- (=aguardente)
- Must come from grapes or other grape-derived products
- must be 77%abv (+/- 0,5%)
- = relatively low
- > more character > more spirity aromas in port wines
- > significant amount of spirit (1L fir 4L fermenting must) must be added to produce a port wine with 20% abv
- > style and quality of the spirit influences the style and quality of the port wine
- fortification to 19-22%
- for basic ports and rosé min 18%abv
How can the aguardente influence the quality, style and price of port wines
- the spirit is grape- or grape derived and has 77%abv (+/- 0,5%) which is relatively low and thus not really neutral
- a significant amount of spirit (1L for 4L fermenting must) must be added to produce a port wine with 20% abv
- a good quality (and thus expensive) spirit is used for premium wines, a lesser quality for basic wines
At what %abv fermentation for Port wine is stopped and what rs will port wine generally have in the final stage
- At 5-7% abv
- generally in the 80-120 g/L
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After fermentation the wine for port is drained from the skins before fortification. Why has that to be done very efficient?
- Must will continue fermenting during this time, using up sugar desired in the final wine
After draining the free run juice for port wines, the mass of the skins will be pressed. Where is the press wine used for?
- To blend into the fortified wines to provide colour and tannin, necessary for to long ageing period
Why is acidification after fermentation is common at the production of port wines
- Grapes are picked when flavours and tannins are ripe
- = relatively late
- > so acidity can be low and pH high
Why do port wines not undergo malo
Where and what follows after the fortification of port wines
- They stay in the Douro till spring
- they are left to clarify before they are racked off the gros lees
- to extract the remaining wine from the lees, a rotary vacuum filter often is used
- in spring the are shipped to the lodges in Vila Nova de Gaia
- however > more and more producers have built well-isolated and humidity-controlled lodges in the Douro vineyard area (due to touristic and congested (= overbelast) Vila Nova de Gaia)
What can be blended for port wines
- vineyard parcels
- grape varieties
- vintages
- drier and sweeter port wines
What can be the reason to blend port wines
- Level of sweetness
- house style
- consistency
- to get the right profile and quality for the intended style
- vintage port > deeper colour, greater concentration of flavours and higher tannins desired than for a Reserve Ruby or LBV
- (smaller houses have little stock > limits their range)
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