WSET Diploma Unit 6 - Fortified Wines
Study online at https://quizlet.com/_1b7p5s
1. What is the usual ABV for fortifying spirits *Except* for Port?: 96%+ ABV
2. What is the legal limit for maximum ABV spirits in Port?: 77%
3. what are the main varietals used in port?: Touriga Nacional, Tinta Barroca,
Touriga Franca, Tempranillo, Tinto Cao
4. What are the grape varietals used in white port?: Verdelho, Malvasia Fina,
5. What is the name of the valley where all Port is made?: Duoro
6. What are the three sections of the Duoro from lowest to highest altitude?: -
Baixo Corgo, Cima Corgo, Duoro Superior
7. What is the climate of the Duoro?: Hot Dry Mediterranean
8. What is the name of the modern ramped terrace system in Duoro?: Pata-
mares
9. What is the advantage of Patamares system over the old small terraced
system in Duoro?: That Patamares allow machinery into the vineyard
10. What is the name of the concrete vats used in traditional Port production?-
: Lagares
11. In modern port production, what has replaced the Lagares?: Auto-vinifiers
because they are fast and have rapid extraction ability
12. How are vineyards graded in Port production?: By a rating system of A-F
which grade the potental performance of vineyards based on its physical qualities
13. What is beneficio?: The fortification of wine with spirit in Portugal.
14. What is used to fortify Port?: aguardente ("burning water"), a 77 % abv neutral
grape spirit
15. To what alcohol level is Port fortified to?: 19-22%
16. What are the post fortification factors which determine the style of Port?-
: The type of storage vessel and length of ageing.
17. What are the two fundamental styles of port?: Ruby and Tawny
18. What differentiates the two fundamental styles of Port?: Ruby ports are
bottle aged, Tawny are cask aged.
19. What are the ageing requirements for Ruby Port?: Aged in bulk for 2-3 years
before bottling.
20. What is a vintage port?: In an exceptional year, age port in cask and bottle by
July 30 of the third year after harvest.
21. What is a Reserve Tawny?: Ages for a min 7 years before bottling.
22. What is a Colheita Tawny?: A vintage dated Tawny port.
23. What is the main goal of port fermentation?: Maximize extraction of color,
tanin and flavor.
24. How long does a port fermentation last?: 2-3 days.
25. At roughly what ratio is the fortifying agent added to the wine for port?: 1
to 4
1/8
, WSET Diploma Unit 6 - Fortified Wines
Study online at https://quizlet.com/_1b7p5s
26. What does the term "Envelhecido em Garrafa" indicate on a bottle of
port?: "Aged in bottle" Indicates an additional three years of bottle ageing on a LBV
port.
27. What is the preferred soil type for port production?: schist
28. What is a socalcos in terms of port?: The old style walled terrace found in the
Douro.
29. What is Vinhos ao Alto in terms of port??: Unterraced vineyard with rows
going up the slopes (used only on less steep slopes).
30. Is acidification used in port?: Yes, almost always.
31. When is vintage port best to consume?: Long after it has been bottled, and
it should be decanted.
32. When do most fortified wines tend to develop the most character?: During
maturation in barrel or bottle
33. What are some tertiary descriptors used to describe oxidatively aged
wines: Dried Fruit, Toffee, Coffee, Kernal, Leather
34. What two primary factors contribute to wine viscosity?: Alcohol and Sugar
content
35. What is the name of the main port-of-call in Madeira?: Funchal
36. How is viticulture possible in tropical Madeira?: The vineyards are on very
steep high altitude mountains
37. What is a major viticultural concern for Madeira: Bunch Rot/Botrytis/Powdery
Mildew
38. What does much of the terracing in madeira prevent?: Mecahnization
39. What is the most common varietal used in Madeira?: Tinta Negra Mole
(Black Soft)
40. What are the traditional varietals used in Madeira?: Verdelho, Sercial, Bual,
Malvasia
41. What is Estafugem?: is the quick and dirty method where the wine is placed in
large stainless steel vats that are heated either via a hot water jacket on the outside
of the tank or by immersing a heating coil in the wine itself. The vats are sealed, but
not filled to capacity and are usually agitated in some way to aid oxidation as well
42. Why is Estafugem method popular in Madeira?: It Is fast and cheap
43. What is the Canteiro Madeira Method?: wines are placed in wooden casks
that can vary from 300 to 2500 litres, and the casks are placed in a warm place.
Many lodges place them in lofts or in areas as high as possible (since heat rises,
after all), though others just place them outside in the sun
44. What is the difference between Madeira Estafugem and Canteiro meth-
ods?: Estafugem occurs using added heat and is done quickly, canteiro lasts many
years and is done using natural heating in attics or under the sun
2/8
Study online at https://quizlet.com/_1b7p5s
1. What is the usual ABV for fortifying spirits *Except* for Port?: 96%+ ABV
2. What is the legal limit for maximum ABV spirits in Port?: 77%
3. what are the main varietals used in port?: Touriga Nacional, Tinta Barroca,
Touriga Franca, Tempranillo, Tinto Cao
4. What are the grape varietals used in white port?: Verdelho, Malvasia Fina,
5. What is the name of the valley where all Port is made?: Duoro
6. What are the three sections of the Duoro from lowest to highest altitude?: -
Baixo Corgo, Cima Corgo, Duoro Superior
7. What is the climate of the Duoro?: Hot Dry Mediterranean
8. What is the name of the modern ramped terrace system in Duoro?: Pata-
mares
9. What is the advantage of Patamares system over the old small terraced
system in Duoro?: That Patamares allow machinery into the vineyard
10. What is the name of the concrete vats used in traditional Port production?-
: Lagares
11. In modern port production, what has replaced the Lagares?: Auto-vinifiers
because they are fast and have rapid extraction ability
12. How are vineyards graded in Port production?: By a rating system of A-F
which grade the potental performance of vineyards based on its physical qualities
13. What is beneficio?: The fortification of wine with spirit in Portugal.
14. What is used to fortify Port?: aguardente ("burning water"), a 77 % abv neutral
grape spirit
15. To what alcohol level is Port fortified to?: 19-22%
16. What are the post fortification factors which determine the style of Port?-
: The type of storage vessel and length of ageing.
17. What are the two fundamental styles of port?: Ruby and Tawny
18. What differentiates the two fundamental styles of Port?: Ruby ports are
bottle aged, Tawny are cask aged.
19. What are the ageing requirements for Ruby Port?: Aged in bulk for 2-3 years
before bottling.
20. What is a vintage port?: In an exceptional year, age port in cask and bottle by
July 30 of the third year after harvest.
21. What is a Reserve Tawny?: Ages for a min 7 years before bottling.
22. What is a Colheita Tawny?: A vintage dated Tawny port.
23. What is the main goal of port fermentation?: Maximize extraction of color,
tanin and flavor.
24. How long does a port fermentation last?: 2-3 days.
25. At roughly what ratio is the fortifying agent added to the wine for port?: 1
to 4
1/8
, WSET Diploma Unit 6 - Fortified Wines
Study online at https://quizlet.com/_1b7p5s
26. What does the term "Envelhecido em Garrafa" indicate on a bottle of
port?: "Aged in bottle" Indicates an additional three years of bottle ageing on a LBV
port.
27. What is the preferred soil type for port production?: schist
28. What is a socalcos in terms of port?: The old style walled terrace found in the
Douro.
29. What is Vinhos ao Alto in terms of port??: Unterraced vineyard with rows
going up the slopes (used only on less steep slopes).
30. Is acidification used in port?: Yes, almost always.
31. When is vintage port best to consume?: Long after it has been bottled, and
it should be decanted.
32. When do most fortified wines tend to develop the most character?: During
maturation in barrel or bottle
33. What are some tertiary descriptors used to describe oxidatively aged
wines: Dried Fruit, Toffee, Coffee, Kernal, Leather
34. What two primary factors contribute to wine viscosity?: Alcohol and Sugar
content
35. What is the name of the main port-of-call in Madeira?: Funchal
36. How is viticulture possible in tropical Madeira?: The vineyards are on very
steep high altitude mountains
37. What is a major viticultural concern for Madeira: Bunch Rot/Botrytis/Powdery
Mildew
38. What does much of the terracing in madeira prevent?: Mecahnization
39. What is the most common varietal used in Madeira?: Tinta Negra Mole
(Black Soft)
40. What are the traditional varietals used in Madeira?: Verdelho, Sercial, Bual,
Malvasia
41. What is Estafugem?: is the quick and dirty method where the wine is placed in
large stainless steel vats that are heated either via a hot water jacket on the outside
of the tank or by immersing a heating coil in the wine itself. The vats are sealed, but
not filled to capacity and are usually agitated in some way to aid oxidation as well
42. Why is Estafugem method popular in Madeira?: It Is fast and cheap
43. What is the Canteiro Madeira Method?: wines are placed in wooden casks
that can vary from 300 to 2500 litres, and the casks are placed in a warm place.
Many lodges place them in lofts or in areas as high as possible (since heat rises,
after all), though others just place them outside in the sun
44. What is the difference between Madeira Estafugem and Canteiro meth-
ods?: Estafugem occurs using added heat and is done quickly, canteiro lasts many
years and is done using natural heating in attics or under the sun
2/8
