Certified Sommelier Practice Exam

Which Port style is characterized by losing its color due to exposure to oxygen during barrel aging?

1. Vintage Port

2. Ruby Port

3. Tawny Port

4. Late Bottled Vintage Port

The correct answer is: Tawny Port

Tawny Port is characterized by losing its color due to exposure to oxygen during barrel aging. This style undergoes extended maturation in oak barrels, which allows for oxygen penetration that progressively lightens its color, transitioning from the deep red hues typical of younger Ports to a lighter, more brownish tone. This aging process not only affects the color but also contributes to Tawny Port's complex flavors, including nutty, caramel, and dried fruit notes. The oxidation process enhances its aromatic profile and develops a smooth, rich texture, differentiating it from other Port styles that maintain more of their original fruit character and color. In contrast, Vintage Port is bottled after a relatively short aging period in wood and retains its deep color and robust fruit characteristics. Ruby Port, known for its vibrant, ruby-red color, also experiences limited exposure to oxygen, preserving its fresh, fruity qualities. Late Bottled Vintage Port is aged longer than standard Vintage Port but still retains more of its youthfulness in both color and flavor profile, as it is bottled at a later stage but before it exhibits the complete oxidation associated with Tawny Port. Therefore, Tawny Port is the only style specifically known for losing its color due to this oxidative aging process.