Lisboa/Peninsula de Setúbal

Question 1

Where does the coastal Lisboa IGP run?

Answer 1

Runs southward from Beiras to Portugal’s capital city (Lisboa) on the western coast, where the Tagus River meets the Atlantic Ocean

Question 2

What river ends in the southern part of Lisboa and meets with the Atlantic Ocean?

Answer 2

Tagus (Tejo) river

Question 3

DOPs in Lisboa (9)

Answer 3

—Encostas de Aire “en-COSH-dus day EYE-der” overlaps Alta Estremadura and Estremadura, subzones of the northern half of Lisboa IGP.
—Lourinhã “LORE-reen-YA”- on the western coast, grapes have trouble ripening; aguardente (brandy) only
—Óbidos “AWE-bee-dos”- all styles, known for sparkling wine
—Alenquer “AL-len-care”
—Arruda “air-RUDE-da”
—Torres Vedras “TOURSh VARE-dris”
—Bucelas “boo-SELL-lish”
—Carcavelos “CAR-ca-VEL-yosh”
—Colares ‘co-LAR-resh”

Question 4

What region produces the most wine in Portugal?

Answer 4

Lisboa; long carried a reputation of low quality, dominated by co-operatives and Vinhos de Mesa production. Focused principally on quantity not quality.

Question 5

What DOP of Lisboa produces aguardente rather than wine.

Answer 5

Lourinhã “LORE-reen-YA”

Question 6

What three DOPs of Lisboa are disappearing due to pressures of urban population?

Answer 6

The three DOPs nearest the capital—
Bucelas
Colares
Carcavelos-suffered the most at the hands of suburban sprawl; only 25 hectares of vineyards remain.

Question 7

What style is found in Bucelas? Soil?

Answer 7

• Dry and sparkling white wines from a minimum 75% Arinto (Perdernã)
• sandy loam

Question 8

What styles are found in Colares?

“chão de areia”

“chão rija”

Answer 8

Red and white wines

Tinto: In “chão de areia” (sand floor)
Min. 80% Ramisco

In “chão rija” (hard ground(further inland))
Min. 80% Castelão (must not exceed 10% of the actual blend)

Branco: Min. 80% Malvasia

Question 9

What soils are found in Colares DOP?

How were vines traditionally planted?

Answer 9

Sandy soils; provide a bulwark against phylloxera incursion.

-traditionally planted in trenches to protect them from the salty marine winds.

Question 10

What are the styles used in Carcavelos DOP?
Grapes?
What is used to fortify?
Aged?

Answer 10

Vinho Licoroso (fortified): Tinto, Branco

Tinto: Min. 75% combined Castelão and Preto Martinho (Negra Mole)

Branco: Min. 75% combined Arinto, Ratinho, and Galego Dourado

The wines are fermented dry, then fortified and sweetened with vinho abafado. After fortification, Carcavelos wines are aged in barrel for at least two years, followed by at least six months in bottle.

Question 11

What is vinho abafado?

Answer 11

“Muffled wine”

A sweeting agent made up of partially fermented must preserved with alcohol. Used to fortify Carcavelos licoroso wines.

Question 12

What was Peninsula de Setúbal IGP formerly known as?

Answer 12

Terras do Sado.

Question 13

What are the DOP zones of Peninsula de Setúbal IGP?

Answer 13

Setúbal

Palmela

Question 14

What two estuaries define the Setúbal Peninsula?

Answer 14

Tagus and Sado estuarties along with a section of the Atlantic Coast.

Question 15

What is the climate of Peninsula de Setúbal IGP?

Answer 15

Mediterranean

Question 16

What are the two distinct areas of Palmela DOP that make up the soils of the DOP ?

Answer 16

Palmela plains: low-lying, sandy plains spreading eastward from the hilltop town of the same name. Provide the best terroir for

Arrábida hills: clay-limestone lower slopes of the Arrabida Mountains

Question 17

What are styles found in Palmela DOP?

Answer 17

Red: Castelão; Minimum 66.7%.

White: Fernão Pires and Arinto (min %)?

Rosado, espumante and licoroso wines are also authorized

DOP’s rather liberal encépagement includes a number of international varietals for both red and white wine production, including Cabernet Sauvignon, Chardonnay, Sémillon, Syrah, Sauvignon Blanc, Merlot, and Tannat.

Question 18

What style of wine was Setúbal historically popular for?

Answer 18

Vinhos Licoroso; gained popularity in the heyday of Portugal’s fortified wine trade.

-Setubal was one of the first regions to be demarcated in the early 20th century (1907)

Question 19

What style is found in Setubal DOP?

Min/Max alcohol?
Min RS?
Min Aging requirements
Label Designations?
Aromatic profile?

Answer 19

—Sweet fortified white from a minimum 67% Moscatel de Setúbal (Muscat d’Alexandria/Moscatel Graúdo); when labeled varietally min 85%
—Sweet fortified red (“tinged pink”) from Moscatel Roxo (Moscatel Galego Roxo) when labeled varietally min 85%
—16% (22% maximum)
—Wines under or equal to 20 years old: 280 g/l
Wines over 20 years old: 340 g/l
—minimum 18 months; often aged in large wooden casks for up to five years prior to release; some age for upwards of 20 years.
—Label Designations:
10/20/30/+40 years old
Superior: Minimum 5 years of age

-the wines have a particularly pungent, floral fragrance, developed through a lengthy maceration on Muscat skins–from up to six months–following the fermentation and fortification.

Question 20

Who is the largest producer in Setúbal?

Answer 20

J.M. da Fonseca

—company’s cellars are stocks of wine dating to the 19th century, some of which crossed the equator at sea.

Question 21

Name three European viticultural areas that were able to retain their original ungrafted rootstock due to surviving Phylloxera unscathed.

Answer 21

• Colares in Portugal
• Santorini in Greece
• the Canary Islands

Question 22

What are garrafoes?

Answer 22

Returnable 5 l/1.3 gal flagons that are to be found in taverns and restaurants all over the Portuguese-speaking world; associated with wine made for quantity and not quality, much of which comes from Lisboa.

Question 23

What is Medieval de Ourém? “med-DEE-EE-val ORE-ray”

Answer 23

• traditional blended wine from Encostas d’Aire made from Fernao Pires (80%) and Trincadeira (20%),
• Separate fermentations of the white wine and red wine; almost at the end of the fermentations of both musts, the red one (20%), not pressed and with the skins, is poured directly into the wooden barrels where the white must (80%) is fermenting in order to fill up its remaining free capacity and to develop a joint final fermentation of both musts.
• made in this style for 800 years, originating with Cistercian monks.
• under attempted revival with the hopes it can be deemed a legal style of its own by the EU. Quinta do Moltanto is a leading producer.

-“has been deemed illegal by current EU laws since it is considered a red wine, it fails regulation by blending in 80% white grapes.” not sure if this is still true

Question 24

Who are two Setubal producers who were pioneers for Portugal’s new wave of easy drinking varietals?

Answer 24

Jose Maria da Fonseca

Bacalhôa Vinhos