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1)WSET D3 copy+edit > 21 - Portugal Part 1 > Flashcards

21 - Portugal Part 1 Flashcards

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1
Q

Describe the growing conditions throughout Portugal with reference to different regions.

A

Climate

  • Maritime (Vinho Verde) with more continental climates inland (Douro)
  • Rainfall varies based on prox to coast e.g:
    • Baixo Corgo → 900mm
    • Douro Superieur → 450mm
  • S regions warmer + drier e.g.
    • Tejo →Mediterranean

Topography

  • Mountain ranges limit maritime influence inland
  • S → flatter

Soils

  • Schist + granite→ mountainous regions
    • VV, Douro
    • Dao
    • some Alentejo
  • Varied soils in S, clay + limestone + sand
  • Alluvial → Tejo
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2
Q

What has happened to the area under vine in Portugal? (3)

A

Reduced by 30%

→ mainly high y. vineyards in Tejo and VV

Some replanting with HQ vines but limited to avoid surpluses

Alentejo has increased

→ warm, sunny + flat

→ ideal for ripe, soft style for domestic and export markets

+ lots of money for investment esp. in large estates

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3
Q

Outline the main viticultural hazards experience in Portugal (6)

A
  1. Drought esp. Inland + S (Douro, Dão, Alentejo)
  2. Hail + storms
  3. Wildfires
  4. Untimely rain → VV
  5. Trunk disease
  6. Grapevine moths
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4
Q

While most vineyards are cordon/RCP with VSP, there is a significant number of bush vines found where? How are these used to make wine?

A

Old bush vines in Douro and Alentejo → often co-planted + picked as field blends

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5
Q

To what extent is irrigation permitted?

A

enable ripening, not to boost y.

must notify (IVDP) if

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6
Q

To what extent is organic viticulture practised?

A

Widely practised but only a few certified due to cost

Warm, dry climate esp. Inland

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7
Q

To what extent are native and int’l varieties planted in Portugal? How has this changed?

A

Of top 12 planted varieties, 11 are native

int’l varities more popular in S → movement back to natives esp. from small, quality focused producers

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8
Q

How has EU-related investment improved winemaking in Portugal?

Are there any traditional winemaking techniques that are still used?

Are there any new wave practices being adopted?

A

Modern innovation

  • Destemming machines →improved tannin mngt
  • French oak barrels for mat → improved tannin mngt

Traditional techniques

  • Use of large Portugese oak → still popular in Bairrada
  • Foot treading using Lagares

New wave

  • Amphora
  • Pre-ferment and ferm skin contact → prem white
  • Natural wine
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9
Q

Briefly outline the PDO/PGI system in Portugal.

A

DOC/DOP → (PDO) - 31

VR → (PGI) 14, allowing int’l varieties and less strict

Vinho → (NO GI)

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10
Q

How does the climate(s) of Vinho Verde influence viticulture and the style of wine produced?

A

1500mm rainfall → rot + mildew

  • Modern → RCP with VSP or lyre
    • → trained high for circulation
    • summer pruning to thin canopy
    • some → traditional tree training
  • Significant VV
  • Mainly white
  • Mid-rip Loureiro most widely planted → mid-ripening → avoids worst rains
  • Early picking resulting in low ABV
  • Warmer, drier in Baião → late ripening varieties e.g. Avesso → full body with citrus and stone fruit
  • Poor soils
    • → grantic bedrock with thintopsoil
    • → well drained + poor in nutrients
    • → supports large training system like Lyre
    • → prevents overly vegetative growth
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11
Q

Describe how summer pruning is performed (3).

A
  1. Remove lateral shoots → non-fruit bearing
  2. Remove leafs → can be done mechanically
  3. Green harvesting → removing bunches before veraison to mod y.
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12
Q

Name and briefly describe the 5 main grapes that go into white Vinho Verde.

A

1. Loureiro

  • mid-ripening
  • med(+) acid
  • citrus, pear, floral, herbal

2. Alvarinho

  • high q.
  • growing plantings
  • highish acid
  • citrus, peach, tropical

3. Pederna (Arinto)

  • mid-ripening
  • neutral

4. Avesso

  • late-ripening
  • lower in acid/fuller in body
  • citrus and stone fruit

5. Trajadura

  • low acid
  • apple and peach
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13
Q

Describe the winemaking for white Vinho Verde and the style of wine produced.

A
  • Major inexp, high-vol → blend of grapes across region
  • Protective with cool ferm in SST, bottled soon after, CO2 may be added for spritz.
  • Some RS may be retained for balance
  • Apple, citrus, peach, Min of 8% ABV, highish acid
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14
Q

Describe how winemaking and regulations differ for higher quality Vinho Verde (4).

A
  • labelled with sub region
  • single variety esp. Alvarinho
  • Min 11.5% ABV
  • ambient yeast
  • old oak ferm
  • lees ageing
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15
Q

Describe red Vinho Verde.

A

14% of production

  • made from Vinhão → deep colour with cherries + high acid
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16
Q

Can VV be a rosé style?

A

YES

17
Q

What are the challenges of growing grapes in the Douro? (3)

A

1. Drought/heat can cause hydric stress and/or overripeness esp. in the free-draining schist soils and in hotter, drier east

2. Soil erosion on steep slopes –> terraces but expensive to maintain

3. Lack of skilled labour

18
Q

Under what circumstances is irrigation permitted in the Douro? What factor mitigates the dry conditions and free-draining soil?

A

If hydric stress threatens ripeness/Q → inform IVDP

Schist bedrock has vertical cracks for roots to bury deep

19
Q

Which grapes are commonly used in the production of red wines in Douro? What does each contribute?

A

Blends are common

Touriga Franca, Touriga Nacional acid and have ripe black fruits

- Franca body + alcohol

- Nacional mid-rip, deep colour + high tannin + floral

Sousão high acid

Tinta Roriz early-rip, good y. but water stress, gives body + colour

20
Q

Which grapes are commonly used in the Douro for white wine? What does each contribute?

A

Viosinho floral, stone fruit, low acid, full body

Rabigato floral, citrus, high acid

Gouveio (Godello) citrus, stone fruit, med(+) acid

Moscatel Galego Branco grape, floral, well-suited to heat

21
Q

Why are blends so popular in the Douro?

A

Allows for producers control for extreme growing conditions by varying aspect, altitude + sub-region

22
Q

Reds account for 70% of unfortified wine production

How do producers in the Douro manage the tannin levels from grapes like Touriga Nacional? (5)

A
  1. Grapes are destemmed
  2. mod cool ferm temps → extraction slower + more easily controlled
  3. lagares → tannin can be carefully monitored
  4. Post ferment maceration only for top q wines for further maturation
  5. Maturation in large, old oak or small, new oak
23
Q

Almost all Port houses make unfortified wine. Many can be premium or super-premium in price. What aspects of viti and vini would you associate with these wines? (4)

A

1. Old vines

2. Field blends promotes compexity

3. Post ferment maceration

4. Extended oak ageing either large or small

24
Q

Dao is located to the south of VV and the Douro and inland. Describe the growing environment (6).

A
  • Mediteranean
  • protected from cool Maritime weather by mountains
  • 1600mm W + 1100mm E
  • Eucalyptus + pine forests influence style
  • Most vineyards planted at altitude ~450m
  • Soils granite based → free draining
  • Some bushed trained
25
Q

Most wine production in Dao are red blends including Touriga Nacional and Tinta Roriz. Which other two grapes are also widely blended and what do they bring?

Compare Douro and Dao reds.

A

Jaen (Mencia) raspberry, blackberry flavours, mod acid

Alfrocheiro strawberry, blackberry, med tannin + body

Both these tend to soften TN and TR which have more tannin and deep colour

Dao reds → fresher + lighter than Douro

26
Q

How has oak maturation in Dao evolved? (3)

A
  • Astringent red wines req extended maturation
  • Careful tannin management means less ageing required
  • New oak more common today → return to old oak
27
Q

What is Encruzado? Describe the wine that it produces.

A

A grape for HQ white wine in Dao

  • lemon, peach + floral, med-med(+) acid, full body
  • Made protectively or oxygen exposure, lees stirring + ageable
  • Sometimes blended with Malvasia, Cercial
  • Good - outstanding

1)WSET D3 copy+edit (66 decks)

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