Hello welcome to our webinar today so This is our webinar with um Sarah matosh Um for as you can see the introduction To Ports Um I will go through a few um Housekeeping notes and a little Introduction so um this is being hosted By the wine and spirit education trust Wsct this we are the world’s leading Provider of wine spirits and sake Qualifications our courses are designed To inspire and Empower anyone looking to Develop their drinks Knowledge from Beginners to experts and from Enthusiastic professionals with four Progressive levels of study offered Through an extensive network of course Providers in more than 70 countries and Translated into multiple languages so WSET qualifications are globally Recognized as the international standard In wine spirits and sake knowledge so Just to let you know that this webinar Today will be recorded it will be Available to watch by the wsct global Events Hub on YouTube if you could post Any questions that you have into the Q a Box and we will try to cover as many of Them at the end as possible So my name is Lauren denier I’m I’m here Today to assist with this webinar with With Sarah and and answer and help Director to some of your questions that You might have at the end for wsct
Global so I will hand you over to our Educator doing this fantastic bite size Session for us today so this is uh Sarah Matosh who is the is an educator with Her own School The Wine House in Portugal Thank you so much Lauren Um so I will just briefly introduce me I’m Portuguese so I live in Portugal Um at the moment at The Wine House my I’m we’re an app where an approved Program provider for level one and level Two in wines for wsct proudly Um and I’m also a certified Port Educator so today my job is to share my Love for port with you so hopefully You’ll be in love with board by the end Of the session if you’re not yet so to Do that what we’re going to discuss is What is Sport so we’re going to find a Definition for port wine and how is Port Made Um what we do in the vineyard and what We do in the winery will determine the Styles the different styles of one of Port we have so we’ll we’ll see we’ll Have four styles of port and inside each One of these style will have different Categories some you’ll know some are More obscure and so so you’ll you’ll Probably hear for them for the first Time we’ll also go through history a Little bit Port history and Portugal History and some International history
Too we’re going to talk about England Too because it’s the story of Port is Connected history report is connected With with England too and then we’re Going to finish happy handing with some Classic recommendations regarding Pairing port with food So let’s start Um how is port wine produced the first Thing we need to to make Port is of Course grapes everything we need to to Have to make wine the thing is that we Can use white grapes or black grapes The common thing between them they all Have to be harvested by hand because as I’m going to show you all The Vineyards Are in mountains so it’s pretty much Impossible or very hard to harvest by Machine and do any work by machine so The The Grapes will be picked by hand After that we’re going to make some We’re going to make some grape juice so We’re gonna crush them and traditionally Only food shredding was using so human Food would crush the grapes but nowadays There are some machine petals that Imitate this gentle way of crushing The Grapes so at the moment we’re having Grape juice we’re gonna have our must But to be wine the must has to ferment So the yeasts which are microorganisms That exists in the in the grapes or that Can be added to the masks they’re gonna Eat the sugar of the grapes and they’re
Gonna transform it into alcohol Um we can use the skins or not the skins In this process so if you’re using black Grapes you’re going to use the Skins Because the Skins have color and we want That if you’re using white grapes you Can use with or without the Skins so the Yeasts will eat this sugar and transform It into alcohol so the for a couple of Days Um the yeasts are Appling eating the Sugar but gonna we’re gonna end this Party so because we’re gonna add a Spirit that we call in Portuguese Aguardent which is literally burning Water which is wine distilled until 77 Of alcohol by volume so this process of Adding the spirit is called Fortification Fortification comes from the word Fort Which means strong so the wine will be Strong it will kill the party of the Yeasts and there won’t be anyone to Transform the sugar into alcohol so Port Will be sweet because we’re adding the Aguardent during the fermentation Um but the most important thing about Port and what will determine heavily the Style support we’re going to have is Maturation and mainly maturation but Also blending which is a very important Um characteristic of making port wines Generally speaking if you can use bigger Vets bigger vessels or smaller vessels
You can use stainless steel or you can Use Oak As we’re going to see the bending on the Style if you use bigger deposits it will Have less contact of the wine with the Oxygen which means the wine will be more Red so we’re talking about the Ruby Styles that we’ll discuss in a while if You and you’ll have more fruity Character Red fruit black fruit chocolate if you Use smaller vessels we’re going to have More contact with oxygen so the wine Will have a more tiny a more brown color And will have more dried fruit Aromas And and flavors And blending is pretty much all about Ports I don’t know I don’t I don’t know Any Porter is mono varietales so Blending is all about uh blending grapes Blending vintages blending blending Vineyards blending techniques it’s a Very important thing about about a port So to show you how can you do this about Maturation about blending Let’s see Um where is where where do the grapes Come from to make port wine All the grapes have to come from the Doro Valley the Doro valleys and wine Region demarcated in Portugal like to Make champagne you can only use grapes From Champaign region in France to make Port wine you can only use grapes from
The Doro Valley so the Doro Valley is This red region that you see here so Portugal these borders with Spain on East and and um and north and Atlantic Ocean on West and and South so the name Of the region Duru comes from the Doro River which is born in Spain and then Crosses the Doro and is inbox in the Atlantic Ocean so zooming in to the the Red DOTA region that you’re seeing in This map We have here Um the Doro and we have we see the river Crossing the the region and disinvoking In Atlantic Ocean and why is the why is The one called ports if it’s made in the Doro because in the old days the wine Would go through the river until the Porto City so it’s the name of the city There and we will be shipped to to the World in the in the boats sorry and so That’s why I took the name of the city So Porto in Gaia are very important uh Places regarding Um aging and blending imagine if you Have there are some producers the oldest Producers they have lodges and in the Gaia written guy in the guy area and They also have wineries in the door the Youngest producers they don’t have Lodges in guyan so aging a wine in the Doro Valley which is a more as you can See or you can imagine a much warmer and Drier area the oxidation process will be
Faster if you’re closer to the ocean There’s more humidity there’s cooler Temperatures so the oxidation process Will be slower so there’s this Um aromatic descriptor associated with Wines that age in the Doro Valley but That that doesn’t happen in the in the Regions close to the Sea which is what We call Which means would be like a roughly Translated like doro’s toastiness so This is a a descriptor that you only Find in wines that age in the door and Not in near near the ocean So blending also depends not only from The vet but the place where um where Where the Vets are actually and blending Look we have three’s Origins Doro Superior closer to split to Spain it’s Warmer and drier and you have by super Which means down corbu core with the Name of of a river Um that comes from the door so it’s a River uh it’s wetter and and humid and Simakorbu upper corbu is the the region Where they’re better qualified Vineyards To make Port so imagine you can blend Also Vineyards these different places You can have you can have you can blend Varieties you can have blend places and You can blend Um vintages Okay so that’s pretty much What is the landscape what are we
Talking about I told you we’re talking About Vineyards in the mountain so in The old days Um the landscape was pretty much what we Call sukalkus means steps stairs but Sustained by stone walls this is this is Expensive to build expensive to maintain Um so it’s not not used anymore but There are still very old Vineyards we Have built in in sukaku and as though is Since 2001 Um world heritage sites if the walls are Destroyed they have to be rebuilt so It’s it’s very expensive to to maintain But if you see this one you know these Are older Vineyards More recently Um in 1947 the first Vino Walt was Planting a Walt means everything is Planted with vertical lines Um you can make more Um advantages of every bit of land to Plant Vineyards so if you have more Vineyards you have more grapes but you Can’t do this Um if the if the the the the inclination Is superior to 35 otherwise it’ll be too Vertical and too hard to work to work With the most common Vineyards Are the patamas so again we’re talking About stairs but carved in mountains They don’t have stone walls so this is Cheaper uh to build and to maintain and It’s the most common way to to plant The
Vineyards nowadays in this picture you See there’s one row uh some Vineyards Still have two rows what happened is That we noticed that uh um the the the Row in the back was not open to to Sun So it was more sensitive to Um to fungal diseases and to problems so Pretty much uh everything is planted Just with one row So this is the more common Um nowadays so what is Sport what is our Definition of port The wine the port wine is always sweet I mentioned when we talk about we Discussed about how our Port is made and The fortification process is made during Fermentation when there’s still sugar so The sugar you have in import is the Natural sugar of the grape that did not Ferment okay so the wine is for Fortified with the agardent so as is 45 We’re gonna have high alcohol by volume We’re talking about between 19 to 22. But as this is a this is a very nice Thing about a port about total region This is a very traditional region but It’s also a very modern region very uh Um paying attention to to Modern Tendencies and modern preferences and so There’s a new style of Port A couple of Years ago that showed up which is called Light white port it has a minimum of 16 And a half so there are already ports With with um with less alcohol with
Medium alcohol it’s a wine because it Ferments uh in Portugal we have a drink Called Umiga which is pretty much grape juice That you add a garden so in this case is Not wine because it didn’t ferment Port It ferments for a few days but it Ferments so it’s wine all the grapes Have to come from Doro that’s that’s Mandatory Um and daughter is in Portugal according To to what you do In the vineyard in the winery you can Have different styles of wine different Styles of port and what are these Different styles We can talk about four different styles Of Port remember the for one of the First things that I told you is that we Can use white grapes or black grapes if You use white grapes you can make the Style whiteboard If you use black grapes you can make Tawny you can make Ruby and you can make Rose okay so if you if you take your Black grapes to make Tawny you’re going To use as we mentioned before you’re Going to use the smaller vessels because You’re going to have intentionally Oxidized style of wine that will have a More brown color a tonic color so inside The style Tawny you’ll have different Categories the first is the is the is The the Tawny
And it has no more than three years of Aging then we have the Reserva which has A minimum of six years of Aging and then We have the Chinese with indication of Age which is 10 years 20 years 30 years 40 years and more recently we also have 50 years and more than 80 years again The region is very sensitive to to Market demands and Market preferences And there is a a bigger Um demand for older categories so that’s Why this 50 and plus then 80 showed up Recently so what does this mean Tony With indication of age It means that the wines are a blend Remember port is all about blend it’s a Blend of different vintages With an average age of for instance 10 Years old but it also has the correspond To a style so having the average age is Not enough you have to have to Correspond the style that is defined to Be a 10 year old Um 20 or a 20 year old son okay then We’ll have the coolita cool later is Just from one ear right Um it has to be a bottle a minimum seven Years Um it has to age for a minimum of seven Years but sometimes it age is much much More than than that and then we have a Very uncommon style very Associated to Just one producer which is the girl Fighter the cafe usually ages for
Um seven years in Oak and then eight Years in damage on bottles which are a Big big glass bottles about 10 liters Bottle Um but as a matter of fact this week I Just had a father in 1972 so so it’s Very common to be much more than than Eight years old this is the the minimum Okay so the the style of wine we have in Tony brown color dried fruit Aromas like Hazelnuts uh walnuts and cinnamon this Is very typical from the Tony Styles and Then of course depends on the Concentration and the capacity of Aging Of all these these different styles Because we’re talking about more entry Low quality Tawny and we’ll have Um more um higher quality as we go upper In the in the in the list Regarding Ruby Ruby’s style so instead Inside the Ruby style we can have Ruby Which is the same as Tony so no more Than three years of Aging then we’ll Have Jose the same as Tony so a minimum Of six years of aging and then we’ll Have two wines lbv and vintage that are Just from one ear so lbv means light Bottled vintage SO the one will be uh Bottled five to seven years after the The harvest And vintage two to three years after the Harvest so vintage is a very uh powerful Concentrated wine that if you want to Invest in wine it’s a good a good
Category to to to invest because Um it ages for a long long time so you Can have younger vintages and older Vintages and we’re going to talk about This one we talk about uh pairings and There’s then there’s a more obscure Category which is called crusted which Is a mix of vintages but that as the Wine is not filtrated uh it develops a Crust inside the bottle and that’s why The name crested Rose is the youngest baby so it was just Created this style was created again uh Doro very open to to to Tendencies Um the style Rose was created in 2008 Um is is usually unified in stainless Steel because the idea is to preserve The primary fruit so we’ll have Strawberries we’re gonna have a cherries Orange so that is to preserve this this Fruit character so that’s why stainless Steel is used Um and it’s pretty much for immediate Consumption and it’s very very nice in In cocktails Um so Rose and even white they’re pretty Much used in cocktails nowadays so White Follows the same categories as Tony Sorry The only thing about white is that Usually in the label indicates the level Of sugar so the level of sugar goes Between Extra Dry which will be minimum 17 and a half grams per liter of sugar
Until very sweet which will be more than 130 grams of sugar per liter so the White is the only star that usually will Indicate The level of sugar So a little bit about history because Sports has not always been about a sweet Fortified wine Um so I’ll probably go to 1703 when the Midwin treaty was signed between Portugal and England Um and what was signed was that the English the sorry the Portuguese wines Would be sold at lower tax will have With would have lower taxes when they Entered in England so this led to people Making ports using wines from other Regions using other things that not Grapes so these led to frauds and that In turn led to the needs to demarcate And regulate the area where the grapes To make ports were coming from And so this happened in 1756 1756 Um so Doro is considered the first Region in the world to be demarcated and Regulated there were other regions they Were already demarcated so physically Um physically limited but he didn’t have Rules so Doro is their first region to Be considered to be demarcated and Regulated so 1756. these tones you see Here so this is not a regional song I have I have one here this is not Original because the songs were bigger
Than me but you don’t know how tall I am Right Um but they’re more than one meter in 70 So there were big stones but like this Like Granite blocks that had the word Feituria and they had the ear they were Put on place so the first 201 Stones Were put it two years after the Demarcation in 1758. Um and the 130 something were put Afterwards Um three years later so this block of Granite Granite granites were put it in Place to remark the area and they were They had the word Factoria because the Wines that were made inside the stones Inside the American they were called Faturia wines and these were the best Wines the wines that we could export and Sent to England The ones that were outside the stones Were considered the low quality wines They were called The Hammer wines they Were the ones that would stay in Portugal so it would send the good stuff To to England with the the lower quality Stuff Uh so this is about Um uh boarding making lining the borders About fortification and I thought it was One of the first things I told you Um when with this slide Um Port has not always been sweet Fortification was common but it was made
At the end of fermentation At dinner fermentation and before the Wine was shipped because it was a way to Preserve the wines during the long trips They were making they would be making Through through with the ships or the Long Journeys inside the ships so the Wine was fortified after the Fermentation it was not until 1850s Um that the fortification during the Fermentation became universally accepted Inside the region and the producers Um there is inclusively one very famous Person called um Forrester Forester Baron I think the Word is Barren in English but on the Forester was against fortification was One of the first persons to to draw a Door map And uh he inclusively he died Um in the Doro Valley because as you Remember when you saw the sub-regions Um was not an original uh part of the Demarcation so the daughter the daughter Of superior so the this original closer To Spain Um only became part of the dodo when They were able to take a huge Rock of Granite it was in the way to make Circulation of the boats easier so the The Forester Baron died in this in this Accident in the door River because of This of this huge Stone Um because apparently he had some stones
On his boots and it drowned the ladies Because they had a huge Um I’ll just say like each structure is Holding the the skirts they would float And they they arrived to the to the to The bank so they they survived Okay so it’s pretty much a little bit About history in the case of this Picture so this tone there was an Original Stone here Um but it was lost so nowadays I don’t Think we have more I think we have less Than original 100 less than 100 stones From the original ones so this this Producer wanted to make a prettier one So compare it this is just a single Block this is you wanted to make a Prettier thing but this is not original One it’s in the original place but it’s Not an original one So about pairings uh I always like to do A bit of a disclaimer before talking About pairings and this is something That double CT does in level 1 and level Two and that I Um it’s very fun from from my heart Because I truly believe that’s how Things should should be happening Regarding pairings Um Pairings are not about impositions are About recommendations Um I don’t eat meat so no one is going To force me to have
Um any kind of wine with meat so I’m Gonna have with everything I want so Don’t eat anything you don’t like Um so try uh pretty much everything will Work uh well with most of the things so This is just classic pairings that we do Here in Portugal so I’m going to share With you so this is the first side first Disclaimer the second disclaimer about Pairings is that I want to show you that Port is not only about celebrations well Unless Unless you celebrate life every day and Then you can use it for for a Celebration but uh it’s not just about Um about birthday parties or that’s more Than that you can have Port uh all year Round uh and during all the meals So before the meal This is very typical the roasted almonds But also the green olives the dates and Smoked salmon Um we can have with a with a portonic so Portonic is a cocktail drink that Nowadays is being canned by some Producers so it’s pretty much a tonic Water with the white pores each one of Them has their their own recipe so you Can try the poor tonic in Ken with one Of the of these recommendations before The meal during the meal you can have a White pork with creamy soup trust me uh I liked it a lot uh lbv you can have it With a roasted meat roasted fish frosted
Vegetables Then at the end of the meal I have a lot Of ideas to the end of the meal you can Have a 20 10 years old with an almond Pie you can have a ruby reservo with Some cheese or with some strawberry Cheesecake and you can have with the Chocolate mousse you can have a young Vintage The meal You can have what we call meditation Wines so you can have a coolator from The year of your birth or of someone’s Special for you birth birthday date and You can pair it uh with friends So Um this is these are just ideas so let Me know if they work for you so I hope Um I accomplished my mission to make you Fall in love with Port today so Lauren Let me know if there are any questions Anything that can need to be answered Now Well thank you Sarah that was um Brilliant so as an educator myself I Learned an awful lot Um in that session and there have been a Lot of questions some great questions as Well so um yes thanks to everyone for Their their superb questions so Um first one Um once you open the bottle how long can Port last and does it need to be Refrigerated
Well that’s a very good question if I if It was my father to answer to that my Father would tell to you it can last uh Months because it always has a port a Bottle port in his in his basement it Depends on the style there are some Styles that last longer so Tony is Already is a style that is already Oxidated oxidized during the the wine Making process so it won’t last longer But you can have it for weeks you can Put the cork back because usually the Tawny Styles have Um I just say like a bar bar top a Stopper I think a stopper so it’s not a Cork it says so you can use that input In the fridge I pretty much have all my Ones for daily day in fridge so you can Have it for four weeks if there’s not Much air inside the bottle of course but You can put it in the fridge and it can Last for four weeks Brilliant and just remember if you have Any further questions please put them in The Q a rather than in the chat area I’ve got quite a few to get through so Um one from Bruno is there usually any Maturation after blending If there’s any maturation after blending It can can be So usually blending is the last thing to Do before bottling I don’t know if he’s Asking about during the the process yeah Usually blending is the last thing to do
Yeah I would say yeah okay Um and um from Janet why is white the Only one to have sugar content stated on The bottle oh my God that’s such a very Good question like things we never Thought about Um I would say first because it’s it’s Determined by by the legislation it Should possibly be like this but there There’s not mandatory white can Um some planetary that you have the Sugar it’s just a practical uh um a Common practice to to use the the sugar But I don’t think there’s a direct Answer to that I’m sorry I don’t think There is any direct answer for that not That I occur now you think of anything Lauren if there is any I’m I suppose it’s up to the producer Isn’t it whether they State the amount Of sugar I I don’t think most producers Probably want to put too much about the Amount of sugar work because some people Are maybe a bit conscious about the Sugar levels and things yeah but Although I always like to say because It’s it’s although it’s natural sugar It’s like nutritionists sometimes a Dollar you can eat orange juice because It’s sugar okay but it’s it’s natural Sugar I think it’s more about the Combination of sugar and alcohol which Is obviously something you have to
Moderate yourself when you’re when You’re having it yeah Um so I’ve got a few more to go another One from Bruno could you comment on the Fact that in um um that entry level Tony And Ruby are very similar Yeah that’s a very good question and I Can tell you that I did in my mock exam For a diploma and I called Rubik’s erva To a 20 years old because the color was Very similar so it depends on the blend Uh yeah that happens yes it’s true Great Um and why so this is an interesting one And why the English got the best wine so Why did is it why the English got the Best wine originally and was there any Sort of discrimination against the Portugal or Portuguese I think no thank You I think it’s a very Portuguese thing To to um I think we’re still developing that so We have to trust in ourselves and give Yourself ourselves the best thing so oh It’s good to have a a treaty with England so we’re gonna we’re gonna ship The good things I think it’s a very Cultural thing to to give the others the Better things so it’s not a surprise for Me that happened but I think things are Changing so maybe we can share the good Things between the two countries not do All the good and leave the the better Not the better for for us yeah on behalf
Of those people um in in history thank You very much Um and um Janet will you be mentioning a Few of the cocktails now being made with The rose and whites just like that very Interesting yeah so I mentioned about The port Sonic in in cam so nowadays you Can buy the poor tonic the white poor Tonic in Canon then you can add Um I’ll just say like um an orange uh Zest tail and some mint so it depends There’s there’s a lot of recipes about Portonic but you can you can already buy The port Sonic Um made Um and for Rose uh also the same you can Always have some some Some I don’t remember the name because I Actually went to invite this year to do A presentation on cocktails with the White and Port because are the more Common to to make cocktails but there Are huge huge recipes if you want to try And they’re very simple to do at home Um otherwise try the the portonix in Ken So they’re they’re certified dock Port Am I right in thinking you could swap Out like a higher alcohol spirit for Port so it doesn’t have to be gin and Tonic it could be a martini for example Um or just where you’ve got gin or maybe Another Spirit you could use with white Port instead bye Rose Bye by white ports And you it’s very easy and you can find
A lot of recipes and some a very good Mixology sport mixologists very nice Videos well made so you can find a lot Of recipes in the internet yeah great And so another question how would you Summarize the aroma and flavor profile For white port So it’s more a dried apricot more honey More orange peels so these are pretty Much you’re right that’s the only one I Didn’t mention the Romantic profile so That’s pretty much it yeah And um I’ve got one in Portuguese I Think so uh let’s uh or maybe Spanish Um Sarah Um Sendo Uma bebida Dolce come comida With food I think I think because you Said something about a sweet Um drink with food I think that’s maybe A question around that it’s not in English so I’m struggling with it a Little bit Can I see it is it yeah um if you go Into the Q a area it’s the top it should Be the top question yeah I’m not sure if I understand the question properly Because because well I did some Recommendations Port is always sweet as I mentioned Um so I did a lot of recommendations I Have with food so you can have Um with soup with creamy soup a Whiteboard and you can have some roasted Meat and if you’re not a meat lover like
Me you can have roasted fish or roasted Vegetables they can be very good with a With an lpv for instance which is a very Nice style of wine to have a very a very Nice price to have a like a I I suspect The issue it it might be that we often Say with food and wine pairing that to Have a sweet food with a dry wine is Difficult but actually you can have a Sweet wine with Savory Foods can’t you Yeah I think that’s not the problem what Works is that Um the wine should always be sweeter Than the food so in this case it’s all The recommendations I gave or the wine Is always sweeter than the food so can Work cool Um thank you so Um Maria’s saying I wonder if they’re Still producers making Port the old Style where there’s fortification after The fermentation No all Port is sweet Okay Um reserve a ruby and reservatory the Only difference is small barrels for Torna getting the oxidation style as Aging is for both six years Sorry I didn’t understand it I think so It’s kind of a statement in a question Um so reserve a rubine Reserve attorney The only difference is that you have Small barrels for the Tawny Um for six years generally speaking
Because you always have Um the house the the style I just say The the style of the house so so it’s It’s yeah so generally speaking it’s It’s about the the entrance the entrance Of oxygen in one or the other and this Would link I think the next question Actually because it says it’s the same Base or starter wine used to make Tawnies and rubies it can be it can be Yes remember when I showed you the first Outport is made pretty much until Fortification wines are are the same so What makes them different will be aging And blending Remember please put your questions in The Q a area Um we’ve got a few more is the port We’re getting more and more everyone’s Very curious I think it’s it’s such a Vast topic isn’t it yeah is Port kept in The legarre for fermentation after Treading He support what kept in the lagar for Fermentation after treading So after trading what what happens after The days then you drain the juice from The Lagarde you add the spirit usually In a proportion of one part of um one Part of our Guardian to four parts of Wine but it’s already outside the Outside the lagar that this happens okay And then we’re pretty much do the Vessels of the extraction it gets
Removed so the opponents argued because We want rapid extraction in a in a short Amount of time so we need open luggage To do that Right Um no it’s a question from Eliana does It need to be chilled before serving Yeah that’s that’s a level one and level Two in one’s diversity uh question Exactly so it’s it’s a fortified wine it Has high alcohol high sugar so yes it Has to be Um serve it um and it has to be put in The fridge you don’t about temperatures I always say that’s it’s better you have The wine cooler when it goes to the Table than having it warmer because it Will be harder to cool it when it’s a Table so put it in the fridge Um put in the fridge if you’re going to Consume it immediately because if you’re Talking about a vintage to store Um put it in the fridge is not a good Idea because the color will precipitate Uh so it’s not it’s not a good thing so If it’s for immediate consumption put it In the fridge no no problem unless it’s London now it’s two degrees negative or Something you just put it outside Um so is there a law that protects Port Um that produces so it’s basically can You make poor outside of of pork or is There somewhere is it anywhere in the World that can make ports I think there
Are two places in the world I’m not sure About the countries now because I and so I’m not going to say but I think there Are two countries in the world where the Brand Port was not registered Um and so they can use the word port I Inclusively remember a few years ago a South African wine as a as they couldn’t Use the word ports they called the wine USB port so they would overcome this but For instance Tony and Tony and Ruby are Not registered Brands only parties oh Okay Um and when when did port wines Originate so I think when The first record is from this the 17th Century so I think 1648 so it’s the First time that appears in um in a book Um about Um selling wine to to how do you call it Today Page by Holland Um so I think it’s the first recorded 17th century Okay Um thank you what grapes are typically Used to make ports Okay indigenous group rights to Portugal Has this huge Heritage with 250 Indigenous group varieties so what what Sport uses is typical Portuguese grape Varieties I can say some names which Usually are hard names to say so we’re Talking about today we’re talking about These are all indigenous grip rides it’s
Very typical from from the Doro Valley Brilliant um is foot Trading still the Most common method order Auto vinifiers Or even piston plunders robotic Lagos More commonly used nowadays now they are More commonly used of course but there Are still some places that use it for Showing the tradition it’s uh to but There’s still some places that do but It’s not most common in the food trading Of course Okay and so friends first Um there’s only a couple more questions Now we’re nearly there um does most of The aqua Dent come from South Africa Still Well the law doesn’t say that agua and Has to be Portuguese so actually it can Come from uh all over the world but the Aguardent is certified so they wanted us To be certified by the same entity that Certifies port wine and it has to be More neutral as possible so it can be it Can be from from all over the world yes Um are there still the use of lagards by Humans in production or today is Everything by McCann is it done Mechanically still use still used by Foot for for some some higher quality For some low um smaller Brands and all That yes it’s still used Um what is how old is the oldest bottle Of Port that you know of Zara Well uh
Mother would be easier because mother Was was 18th century support I think the Oldest would be 19 Beginning of the century 19 I don’t Recall now the the year exactly but very Very old so more than more than 100 Years old Port yeah so I’ve got a couple Of questions I’m going to put together So how many different varieties can be Used in Port production sort of overall And then what are the white grape Varieties that are used Okay Um I don’t know the number of varieties In by by I don’t know the words of your Head yeah yeah at the top of my head but They’re classified as Um very good And good so they’re dividing in some Categories uh that uh as uh recommended Web varieties so there there are a few There are some they’re not few they’re They’re a lot And for whites you can have uh Virginia To Umayo Um So there are a few of the of the whites That I’m top of my head now yeah but There are a few and they’re divided as Very good and good okay Um and last question apart from in Portugal um where in the world um it’s
Most Port drunk Worries other than Portugal yeah France UK So Yeah Europe Great Um so thank you so much Sarah and for Everyone who is watching and we’re going To have a feedback poll appearing in a Moment and if you would um participate In that that would be fantastic and just To let you know that this recording of This session will be emailed to Everybody it will also be available on The wsct events Hub on YouTube and There’s lots of other previous events You can watch there too Um and if you want to find out more sign Up for online qualifications you can Visit our where to study page at WSET Global.com Okay thank you everyone
