PORT - Styles of Port - White Port
4 important questions on PORT - Styles of Port - White Port
Which styles of White Port are there
- Fruity, unoxidized
- Muscatel
- aromatic, fruity, floral
- Highly oxidized
- Malvasia
- honey in youth, nutty with age
- Slightly oxidized
- due to limited ageing in oak
- still show fresh fruit, but gain a slight nuttiness
How can White Ports be labelled
- Like Tawny Ports:
- Reserve > min. 7 years in oak
- 10-20-30-40 years after tasting panel IVDP
- Colheita > 1 vintage, min. 7 years wood
How is a fruity, unoxidized White Port produced
- Key grape is Muscatel
- grapes crushed
- SO2 added
- maceration couple of hours at chilled temperature to limit oxidation
- must drained and pressed
- juice fermented without the skins at 17-18C (like white wines)
- enhances fruity aromas
- stored in stainless-steel or very large oak casks for short period
- lemon in colour
- medium bodied
- flavours of stone fruits or floral notes
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How are highly oxidized White Ports produced
- Malvasia
- grapes crushed
- SO2 added
- maceration couple of hours longer than the fruity style
- fermented at slightly warmer temperature (20-22C) to extract more phenolics that will support the wine during ageing
- aged several years in small casks
- amber-brown
- caramel, citrus peel, dried stone fruits, nuts
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