[VINEXPO 2017] Porto,Douro et Fromage (Portugal)

19. Juin 2017

Porto, Douro et Fromages : un trio gourmand !

14:30 - 15:30 : HALL 1 STAND DE67

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1. Quinta Vale d'Aldeia

DOURO DOC

White Reserva (2014)

13.5%

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2. Porto blanc 10 yrs (White Port) with comté

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3. Porto Tawny 20 yrs with mimolette

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4. vintage porto 2000 with stilton (blue cheese)

[WSET3] Fortified wine 17/Jan/17

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1. Sherry Fino

(montilla-Moliles) Jerez, Spain

grape variety: Pedro Ximeroz(Px) 15%

Appearance	Clarity / Intensity/ Colour	Clear / Pale / Lemon
Nose	Condition / Intensity	Clean / Pronounced / Fully Developed
	Aroma Characteristics	Primary - Citrus: Lemon, Lemon peel Secondary - Yeast: Biscuit, bread, pastry Oak: smoky, toasty, vanilla, butterscotch Tertiary - Oxidation: Almond, walnut, mocha, chocolate,
Palate	Sweetness Dry/ Acidity M / Tannins / Body M/ Alcohol L / Flavour intensity M / Finish M
	Flavour characteristics
Quality
Level of readiness for drinking	Drink now & not suitable for ageing

不好

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2. Sherry Amontillado  (montilla-Moliles)Jerez, Spain grape variety: Pedro Ximeroz(Px) 21%

Appearance	Clarity / Intensity/ Colour	Clear / pale / amber
Nose	Condition / Intensity	Clean / Pronounced / Developing
	Aroma Characteristics	Primary - herbal: medicinal Dried fruits: malelaide spices: liquorice Tertiary: almont, walnut, hazelnut
Palate	Sweetness Dry / Acidity M+ / Tannins / Body M+/ Alcohol M / Flavour intensity M / Finish M+
	Flavour characteristics
Quality
Level of readiness for drinking

不好


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3. Port
Tawny

Appearance	Clarity / Intensity/ Colour	Clear / pale / Tawny
Nose	Condition / Intensity	Clean / M / Full developed
	Aroma Characteristics	Dried fruits: fig, caramel, honey, almond...
Palate	Sweetness Medium Sweet / Acidity M+ / Tannins / Body M+~F/ Alcohol M / Flavour intensity M+ / Finish M+~L
	Flavour characteristics
Quality
Level of readiness for drinking	Drink now & Potential for ageing

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4. Port (Quinta de la rosa)
Tawny 10 years

Appearance	Clarity / Intensity/ Colour	Clear / Medium / Tawny
Nose	Condition / Intensity	Clean / Pronounced / Fully developed
	Aroma Characteristics	Tertiary: Oxidation; almond, marzipan (칼리송 바닥부분), hazelnut, walnut, chocolate, coffee, toffee, caramel
Palate
	Flavour characteristics
Quality
Level of readiness for drinking

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5. Port
vintage 2007
20%

Appearance	Clarity / Intensity/ Colour	Clear / Deep / Ruby
Nose	Condition / Intensity	Clean / M /
	Aroma Characteristics
Palate
	Flavour characteristics
Quality
Level of readiness for drinking

* Fortified wine is not included in tasting exam.
* Study more about production method of Sherry and Port.