Port 3.1 Growing Enviro

Question 1

Port originated because of what?

Answer 1

trade wars between England and France in the 17th century
England increased trade with Portugal
powerful red wine became popular in England

Question 2

The practice of fortifying wines during fermentation started how?

Answer 2

British merchants visited the Abbot of Lamego
the sweet wine was of higher quality than the dry

Question 3

Who were the initial shipper of port?

Answer 3

Kopke
Warre
Croft
Quarles Harris
Taylor’s
most major players have since become producers with their own vineyards, winery, bottling facility

Question 4

Initially what was the role of the shippers?

Answer 4

agents that took commission to ship port abroad
or acquired Port from brokers in the Douro and stored them in Lodges (wine cellars/ warehouses)
Vila Nova de Gaia (opposite side of the mouth of the Douro from Porto

Question 5

Methuen Treaty of 1703

Answer 5

Portuguese wines received lower rates of duty in England
led to large production of poor quality
demand slumped, leading to oversupply, falling grape prices

Question 6

Port vineyards were demarcated when?

Answer 6

1756 in reaction to the poor quality, lower sales of port wines to England
production regulations created by prime minister, Marques de Pombal

Question 7

Marques de Pombal also created ________ from which all Ports for export had to be bought

Answer 7

Companhia Geral da Agricultura das Vinhas do Alto Douro,
often referred to as Real Companhia Velha
-empowered to fix prices, given exclusive rights to supply the spirit used for fortification

Question 8

Challenges in the 19th Century for Portugal?

Answer 8

suffered through the Peninsular Wars and Portuguese Civil War
mildew and then Phylloxera
small growers needed to sell their land to survive and shippers took advantage of the new lower prices
Quintas (estates) started

Question 9

who and when was responsible for the administration and supervision of the Port industry- in the 20th century?

Answer 9

1932 - Casa do Douro - secondary authority to supervise within Port Demarcation
1933 - Instituto do Vinho do Porto (IVP)- admin & supervision of port industry

Question 10

Who and when was secondary authority to supervise the growers within the Port demarcation

Answer 10

1932 Casa do Douro

Question 11

vineyards parcels in the Douro were rated How?

Answer 11

rated A through I based on suitability for producing Port
the Beneficio- the amount of port produced and the system

each vineyard is classified in terms of capacity to produce what quality of grapes

factors include: location, altitude, aspect, soil, grape planted

Question 12

What was the spirt called used to fortify wines? and who controlled the purchase?

Answer 12

Aguardente
Casa do Douro and Instituto do Vinho do Porto (IVP

Question 13

In 1980s - the World Bank Scheme ?

Answer 13

0ffered low interest rates to Douro growers to plant up to 10 h of vineyards that would be rated A or B
only 5 prescribed varieties were used

Question 14

wide terraces called _______ came to be because?

Answer 14

Patamares
in conjunction with the world bank scheme in 1980, other shippers funded research and encouraged around 2,500 ha or replanted vineyards
Shippers: Cockburn’s Ferreira, and Ramos Pinto

Question 15

When did Portugal enter the EU and what was the side result?

Answer 15

1986 entered into EU
by 1991 producers were able to purchase their own Aguardente in open market
rise in quality in the spirit used meant rise in quality of Port overall

Question 16

2003 there was a new interprofessional body created who are they and why come about?

Answer 16

Instituto dos Vinhos do Porto e do Douro (IVDP)
1990 Casa do Douro bought 40% of shares in the largest shipper, Royal Oporto,
the venture was not successful ant eh Casa do Douro when bankrupt

Question 17

developments in the 21st century for Port wines?

Answer 17

issues to be resolved in the first Patamares (wider terraces)
beyond the 5 prescribed grapes, other varieties were increasingly being noted and used for blending characteristics
depopulation in the winery and vineyards has meant alternative solutions to the traditional foot treading

Question 18

total area of the Douro region?

Answer 18

covers 250.000 Ha
43.000 are planted
32,000 are registered in the DO Porto

Question 19

General climate of the Douro?

Answer 19

warm continental climate 104F in summer, freezing in winter
70km inland from Atlantic ocean combined
Serra do Marão to the west of the region also provides shelter
mean that the vineyard area is much warmer and drier than the cities of Porto and Vila Nova di Gaia on the coast

Question 20

from west to east what are the sub regions of the Douro?

Answer 20

Baixo Corgo Cima Corgo and Douro Superior

Question 21

describe the climate of the Baxio Corgo

Answer 21

the most western sub regions- nearest to Atlantic
coolest and wettest (900mm rainfall per year)
produce fruit for many of the inexpensive Ruby and Tawny port

Question 22

describe Cima Corgo climate?

Answer 22

warmer and dryer than Baixo Corgo to the west

• *700 mm** rainfall per year
• *most well known producers** have vineyards
• *aged-indicated Tawny Ports and Vintage ports**

Question 23

describe the climate of the Douro Superior?

Answer 23

furthest from the coast,
hottest and driest (450mm rainfall per year)
drought is frequent issue
relatively sparsely planted
flatter land which allows mechanization, plantings are increasing

Question 24

how are vineyards varied in the Douro?

Answer 24

the winding River Douro and its tributaries provides a range of microclimates.
vary widely in altitude and aspect creates for differences in average temperature and sunlight exposure

Question 25

describe the soil in the Douro?

Answer 25

stony, shallow, free draining, poor nutrients, limits vigor
bedrock of vertical schist (vs horizontal) vine roots are able to penetrate deep into bedrock to find water
under exceptional circumstances of extreme hydric stress is irrigation permitted

Question 26

why and how is Shist so important?

Answer 26

due to tectonic movements, the schist splits into vertical layers
vine roots are then able to dig deep to find water
boundary of the DO follows the boundary or the Schist

Question 27

name the 3 types of vineyard layouts?

Answer 27

• *Socalcos-** narrow terraces supported by dry rock
• *Patamares** -terraces supported by a steep earth ramp
• *Vinha ao Alto**- vines planted vertical rows up the slope

Question 28

Socalcos define?

Answer 28

Vineyard planting method in the Douro where narrow terraced are supported by walls of dry rock
6,000 vines per hectare density
not suitable for mechanization-
not suitable for new vineyards as the wall requires maintenance
protected by UNESCO- can not be converted to another layout

Question 29

define Patamares

Answer 29

Vineyard planting method where terraces are supported by steep earth ramps rather than stone wall
small tractors are able to run up and down slopes
are less expensive to maintain than Socalcoes
erosion and weed growth are more problematic
3,000 to 3,500 vines per hectare

Question 30

two kinds of Patamares?

Answer 30

Large wide Patamares - support 2 rows of vines on each terrace
narrow Patamares - support 1 row of vines on each terrace

Question 31

what is the advantage/ disadvantages of using the large wide Patamares vineyard planting method?

Answer 31

supports 2 rows of vines on each terrace
original form of Patamares construction - efficient use of vineyard space
exterior row would gain more sunshine - uneven ripeness can be issues

Question 32

what is the advantage / disadvantage of Narrow Patamares vineyard method?

Answer 32

supports one row of vines
more modern version, carved by newer, smaller bulldozers
laser technology ensuring precise construction
often tilted very slightly toward the slope and also from one side of the terrace to the other
– better water absorptions and drainage, and reduce erosion

Question 33

define the Vinha ao Alto method of vineyard construction?

Answer 33

vines are vertical rows up the slopes
least expensive option to plant, maintain and allows for relatively high density
efficient use of land

Question 34

disadvantage of the Vinha ao Alto construction?

Answer 34

40% incline
mechanization cannot be used (patamares are more likely used)
water runoff and erosion significant problem
use of this is limited

Question 35

how are vines trained?

Answer 35

cordon-trained and spur-pruned or
head-trained and cane-pruned,
VSP trellised, to promote even sun exposure and ripening, and allow for mechanization where viable.
Summer pruning, eg. leaf removal, ensure sun exposure throughout the growing season, especially for late-ripening varieties.

Question 36

what root stocks are used in the Douro?

Answer 36

Rootstocks that are tolerant of drought are widely used
generally 110R and 1103P both of which are
hybrids of V. rupestris and V. berlandieri

Question 37

Max yield permitted for Port wine?

Answer 37

55hL/ha
due to the limited water availability in some years
30 hL/ ha is more likely

Question 38

what are viticulture hazards in the Douro?

Answer 38

late spring frosts, in highest altitudes, and in some years
wet weather from the west in the early summers- disrupts flowering and fruit set
Downy mildew, botrytis in Baixo Corgo
-combated with canopy management and spraying

Question 39

Necessary improvements to soil can be accomplished with what?

Answer 39

fertilizers
Herbicides- to control weeds that compete for water (on the patamares)- mowers
cover crops on the Vinha ao alto to prevent erosion, improve soil structure and nutrition, reduce weeds
move to organic or sustainable farming

Question 40

By what means is harvesting in the Douro accomplished?

Answer 40

• *mostly done by hand** because topography is not suitable for machine harvesters
• *ageing population and continuing depopulation** - face more difficulty finding people to harvest

Question 41

Symington Family Estates who are they and why important?

Answer 41

itself the largest single grower in the region,
has been developing (since 2015) a suitable machine harvester to ensure that,
if labor sourcing becomes too difficult, they will still be able to harvest their fruit.

Question 42

considering the Douro subregions, how is harvesting done?

Answer 42

starts in Douro Superior, then Cima Corgo and ends in Baixo Corgo
various microclimates within the valley, use of different grapes, prevalence of hand-harvesting,
harvest may spread out over weeks

Question 43

what are the 5 prescribed focus varieties that have been replanting in efforts and clonal research?

Answer 43

Touriga Franca,
Tinta Roriz,
Tinta Barroca,
Touriga Nacional and
Tinto Cão.
there are 100 grape varieties permitted for the production of port

Question 44

How kept to the prescribed 5 varieties are vineyard in the Douro?

Answer 44

many vineyard owners keep to the field blend they had for centuries
others are looking outside the prescribed 5 that can be valuable for contributing color or acid
other are considering climate change and what varieties may be appropriate

Question 45

what is the advantage of a field blend (vineyards in the Douro)

Answer 45

diversifying characteristics, reduce vintage variation
various varietals would have different ripening times- providing different characteristic to blocks of different varieties picked at optimum ripeness then blended.

Question 46

word meaning fruit from old vines

Answer 46

Vinha velha
key part of blend in premium and super premium port
some make wine exclusively from old vine fruit

Question 47

Black Varieties that are most important for volume and or quality include?

Answer 47

Tourgia Franca Tinta Roriz
Tinta Barroca Touriga Nacional
Tinta Cão Tinta Amarela Sousão

Question 48

Describe Touriga Franca in the vineyard?

Answer 48

A late ripening variety,
making it suitable for growing in the warmest sites (low altitude, south-facing).
tight bunches of thick-skinned grapes, which makes it relatively resistant to fungal diseases.
However, it can be vigorous and this needs to be managed, usually by summer pruning.

Question 49

Touriga Franca contributes what to a blend?

Answer 49

contributes color, tannin and acidity as well as juicy red and black fruit flavors and floral aromas to a blend. For these reasons it is popular with growers and Port producers and is by far the most grown variety.

Question 50

describe Tinto Cão in the vineyard?

Answer 50

A low yielding variety that
produces small thick-skinned grapes that are resistant to fungal disease.
It ripens late and is very tolerant of heat

Question 51

Tinto Cão adds what to a blend?

Answer 51

It produces concentrated wines with high acidity and the capacity to age well.

Question 52

Describe Touriga Nacional in the vineyard

Answer 52

A mid-ripening variety with thick-skinned grapes,
It can suffer from excess vegetative vigor, which needs to be managed through summer pruning,
susceptible to coulure, which can lower its yields substantially and cause vine imbalance.

Question 53

what does Touriga Nacional provide to a blend?

Answer 53

deep color intensity and high levels of tannins.
It retains acidity well
displays concentrated flavors of black fruit and floral aromas.
have long ageing potential and hence it is often a component of the premium, long-matured wines.

Question 54

Describe Tinta Roriz in the vineyard

Answer 54

Tempranillo in Spain and Aragonez elsewhere in Portugal.
An early ripening variety, that is best grown in relatively cool sites
otherwise it can suffer from water stress.

Question 55

Tinta Roriz contributes what to a blend?

Answer 55

It can lend body and deep color to the blend.
It is capable of producing high yields,
but these need to be limited otherwise the wines can lack concentration.

Question 56

describe Tinta Barroca in the vineyard?

Answer 56

early ripening variety that is best planted coolest sites (high altitude or north-facing slopes,
generally found in the Baixo Corgo and Cima Corgo
Douro supperior is too hot - prone to heat damage and grape shriveling.
It is capable of producing high yields of grapes.

Question 57

Tinta Barroca add what to a blend?

Answer 57

It is not as floral as some of the other grapes, with flavors that tend to be more earthy.

Unless planted in the coolest sites, it can lack acidity, and its color also tends to fade more quickly than wines from Touriga Nacional and Touriga Franca

Question 58

describe Tinta Amarela (Trincadeira) in the vineyard

Answer 58

Tight bunches lead to fungal diseases prone.

Question 59

what does Tinta Amarela add to a blend?

Answer 59

Produces full-bodied wines
with concentrated black fruits and spicy notes,
that are approachable in youth,
but are also capable of ageing.

Question 60

describe Sousão characteristics in the vineyard?

Answer 60

A thick skinned variety

Question 61

describe Sousão contributes

Answer 61

becoming increasingly popular for its deep intensity of color and ability to retain high level of acidity

Question 62

White varieties important for Port production?

Answer 62

• *Malvasia Fina** - Boal in Madira
• *Moscatel Galego Branco** - Muscat Blanc à Petit Grains

Question 63

describe Malvasia Fina in port wines?

Answer 63

Boal in Madeira).
Produces neutral wines with medium acidity, full body and a slightly honeyed characteristic.

Question 64

describe Moscatel Galego Branco in port wines?

Answer 64

(Muscat Blanc à Petit Grains). An aromatic grape;
Port production, often used for unaged styles.