21 - Portugal Part 1 Flashcards
Describe the growing conditions throughout Portugal with reference to different regions.
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
What has happened to the area under vine in Portugal? (3)
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
Outline the main viticultural hazards experience in Portugal (6)
- Drought esp. Inland + S (Douro, Dão, Alentejo)
- Hail + storms
- Wildfires
- Untimely rain → VV
- Trunk disease
- Grapevine moths
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?
Old bush vines in Douro and Alentejo → often co-planted + picked as field blends
To what extent is irrigation permitted?
enable ripening, not to boost y.
must notify (IVDP) if
To what extent is organic viticulture practised?
Widely practised but only a few certified due to cost
Warm, dry climate esp. Inland
To what extent are native and int’l varieties planted in Portugal? How has this changed?
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
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?
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
Briefly outline the PDO/PGI system in Portugal.
DOC/DOP → (PDO) - 31
VR → (PGI) 14, allowing int’l varieties and less strict
Vinho → (NO GI)
How does the climate(s) of Vinho Verde influence viticulture and the style of wine produced?
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
Describe how summer pruning is performed (3).
- Remove lateral shoots → non-fruit bearing
- Remove leafs → can be done mechanically
- Green harvesting → removing bunches before veraison to mod y.
Name and briefly describe the 5 main grapes that go into white Vinho Verde.
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
Describe the winemaking for white Vinho Verde and the style of wine produced.
- 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
Describe how winemaking and regulations differ for higher quality Vinho Verde (4).
- labelled with sub region
- single variety esp. Alvarinho
- Min 11.5% ABV
- ambient yeast
- old oak ferm
- lees ageing
Describe red Vinho Verde.
14% of production
- made from Vinhão → deep colour with cherries + high acid
Can VV be a rosé style?
YES
What are the challenges of growing grapes in the Douro? (3)
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
Under what circumstances is irrigation permitted in the Douro? What factor mitigates the dry conditions and free-draining soil?
If hydric stress threatens ripeness/Q → inform IVDP
Schist bedrock has vertical cracks for roots to bury deep
Which grapes are commonly used in the production of red wines in Douro? What does each contribute?
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
Which grapes are commonly used in the Douro for white wine? What does each contribute?
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
Why are blends so popular in the Douro?
Allows for producers control for extreme growing conditions by varying aspect, altitude + sub-region
Reds account for 70% of unfortified wine production
How do producers in the Douro manage the tannin levels from grapes like Touriga Nacional? (5)
- Grapes are destemmed
- mod cool ferm temps → extraction slower + more easily controlled
- lagares → tannin can be carefully monitored
- Post ferment maceration only for top q wines for further maturation
- Maturation in large, old oak or small, new oak
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)
1. Old vines
2. Field blends promotes compexity
3. Post ferment maceration
4. Extended oak ageing either large or small
Dao is located to the south of VV and the Douro and inland. Describe the growing environment (6).
- 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
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.
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
How has oak maturation in Dao evolved? (3)
- Astringent red wines req extended maturation
- Careful tannin management means less ageing required
- New oak more common today → return to old oak
What is Encruzado? Describe the wine that it produces.
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
