Level 3 Wines Section 3 Part 44: Questions
This part deals with "Port". As usual read and study carefully and then see if you can answer all our questions.
1. What is added to the fermenting juice to create the alcoholic sweet wine known as Port?
2. The activities of the port industry are solely situated around the city of Porto:
3. What is the name of the river around which the vineyard areas are situated?
4. Where are the greatest number of top vineyards?
5. Where are most of the vineyards in Baixo and Cima Corgo planted?
6. On the terraces (Socalcos) no vineyard mechanisation is possible:
7. What are Patamares?
8. What are the characteristics of the varieties that are used in The Douro blends?
9. How many varieties are preferred in premium port production?
10. How does port fermentation typically last?
11. The traditional method of “foot treading” is no longer used even to make the best ports:
12. What pushes the juice up through the pipes in an Autovinifier?
13. Which system closely imitates traditional foot treading?
14. What does fortification do?
15. What limit is put on the spirit or Aguardente that can be used to fortify the wine?
16. Ruby styles of port will only be aged for a relatively short period of time:
17. Tawny ports undergo long oxidative maturation in:
18. What colour do the oldest Tawny Ports become?
19. Typically how old are the blended ruby ports?
20. Reserva is a labelling term that can only be applied to Tawny Ports:
21. What are LBVs?
22. On a tawny with an indication of age what information must the label state?
23. When must producers register their intention to release a vintage port?
24. How often is vintage port produced?
25. What is a Quinta?