Port, Sherry, and Fortified wines Flashcards
What are fortified wines?
Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness.
What are the three general method of fortfication?
A wine’s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry).
The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup.
The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liqueur (liqueur wines), but the EU has extended its definition to include all fortified wines.
Who oversees the development of Port?
the Douro Port Wine Institute, or Instituto dos Vinhos do Douro e Porto (IVDP) a regulatory body that absorbed the powers of the Commissão Interprofissional da Região Demarcada do Douro in 2003, which in turn replaced the Casa do Douro in 1995.
What does the IVDP do?
Today, the government-run IVDP supervises the promotion, production, and trade of all Porto and Douro DOP wines. Both growers and shippers must submit to its authority.
What is the law of third?
The IVDP requires Port houses to maintain compliance with the lei do terço (“law of the third”), a decree restricting sales of Port to one-third of a house’s total inventory annually. In addition, the IVDP guarantees label integrity and age designations, and samples all appellation wines for authenticity.
What is the beneficio authorization?
The IVDP grants each grower’s beneficio authorization—the maximum amount of wine that may be fortified in a given year—based on a matrix of twelve factors.
Each factor has a minimum and maximum point score associated with it, and there are a total of 2,361 points available. Vineyards that score over 1,200 are awarded an “A” grade, “B” vineyards score between 1,001 and 1,200 points, and so on through “I”—the lowest grade.
A-level sites are licensed to vinify the greatest percentage of Port, whereas vineyards classified G or lower cannot even produce Port.
Points are given based on 12 criteria, also known as the Moreira da Fonseca method.
Points are given based on 12 criteria. What is the criteria?
Seven soil and climate factors are scored: location, altitude, exposure, bedrock, rough matter, slope and shelter.
The next five factors relate to the vine itself: type of vine, planting density, yield, training system, and vine age.
Maximum yields in the Douro for red grapes are set at 55 hl/ha; for white grapes the maximum yield is 65 hl/ha.
What are the main red grapes for Port?
For Porto, the preferred red grapes are Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinta Cão, Tinta Barroca, Tinta Amarela, Tinta Francisca, Bastardo and Mourisco Tinto. They must constitute a minimum 60% of the blend.
What are the main white grapes for Port production?
Preferred white Port grapes include Gouveio, Malvasia Fina, Viosinho, Rabigato, Esgana Cão, and Folgasão.
What are the vineyards like in the Douro Valley?
Many of the Douro’s vineyards are planted on steep, terraced slopes—although one new planting system abandons traditional terraces in favor of planting vines in vertical rows leading directly up the slopes (Vinhos ao Alta). Patamares—wider terraces that can be navigated by tractor—are more common. Grapes are harvested by hand.
What are lagares?
Traditionally, grapes were foot-crushed and fermented in low, open granite troughs called lagares. Smaller quintas may continue this practice, sometimes set to music for the benefit of both worker and tourist, but most large Port houses have switched to more modern means.
What is Beneficio?
the fortification of wine with spirit—occurs when approximately one-third of the sugar content has been converted to alcohol. The wine is fortified to 19-22% abv by the addition of aguardente—“burning water”—a 77% abv neutral grape spirit. The spirit is raw and uncomplicated; it is a young, fiery alcohol that contributes nothing to the character of the wine, rather it imparts the robustness necessary for the new Port to reach a proper maturity.
What is a pipe?
A pipe, the traditional barrel used for both aging and shipping Port wine, varies in size: pipes used in the Douro Valley usually hold 550 liters, whereas pipes in Vila Nova de Gaia may often contain 620 liters.
The size of a pipe used for shipping Port is set at 534.24 liters, although pipes used for shipping Madeira or Marsala are smaller.
What is Ruby Port?
Ruby Port is often aged in bulk (in wood, cement, or stainless steel) for two to three years prior to bottling. The wine is uncomplicated, deeply colored, and inexpensive. Ruby Port does not carry a vintage date.
What is Ruby Reserve Port?
Ruby Reserve, or Premium Ruby, replaced the term “Vintage Character” and offers more complexity and character than a basic Ruby Port.
What is Vintage Port?
Vintage Port is the most expensive style of Port to purchase and constitutes approximately 1-3% of production. A Port house will usually declare a vintage year only in exceptional harvests—often a given house will, on average, declare a vintage three years out of every decade. Vintage Port must be authorized by the IVDP, and is aged in cask before being bottled by July 30 of the third year after harvest. Vintage Port will continue to develop in the bottle for decades, shedding brash fruit in favor of more complex attributes, although many bottles are consumed in their youth—particularly in the US. Mature Vintage Port requires decanting, as it will develop a significant deposit in the bottle. Quality is a chief factor in determining a vintage year, and a house will utilize the best vineyards available to it when creating a vintage blend, yet market concerns also play a role. Back-to-back, or “split” vintages are rare, as few shippers want to flood the market lest prices plunge.
What is Single Quinta Vintage Port?
A single quinta Vintage Port is the product of one estate’s harvest. Often, if a Port house cannot confidently declare a vintage, it may nonetheless showcase the fruit of one of its better estates as a vintage wine. In a vintage year, such an esteemed estate would usually provide the backbone of a shipper’s Vintage Port. Examples include Warre’s Quinta da Cavadinha, Taylor’s Quinta de Vargellas, and Dow’s Quinta do Bomfim. Many smaller quintas release their own vintage wines as well. Single quinta wines are made in the same fashion as other Vintage Ports, and will improve with additional bottle age.
What is Late-Bottled Vintage Port?
Late-Bottled Vintage Port (LBV) spends between four and six years in cask prior to bottling. Thus, the wines obtain some of the mellowed tones of a Tawny Port, while retaining the youthful fruit and directness of a Ruby Port. LBV Port is always the product of a single vintage, but quality may vary greatly. The majority of LBV wines are filtered prior to bottling; they will not require decanting and do not usually improve with additional bottle age. However, superior styles may achieve quality nearer that of a true Vintage Port and improve with bottle age, although they will always reach full maturity sooner than a Vintage Port. Such styles are often unfiltered, and may be labeled as Envelhecido em Garrafa, indicating an additional minimum three years of bottle aging.
What is Tawny Port?
Many wines labeled as Tawny Port do not undergo the extensive cask aging that is critical to the style, but are simply paler wines—due to the provenance of grapes, a less-thorough extraction, or the addition of white Port to the blend. Lesser vineyards and vintages constitute these wines, which are a popular aperitif in France.
What is Reserve Tawny?
Reserve Tawny Port ages for at least seven years prior to bottling. Reserve Tawny wines are blended from several vintages, and retain some youthful freshness while gaining a hint of the creamy, delicate nature of a true old Tawny. Tawny Port will not improve with additional bottle age.
What is Tawny with Indication of Age?
Tawny Port may be labeled as 10, 20, 30, or 40 Years Old. These wines show a progressively more concentrated and developed character, reaching a pronounced oxidative, rancio state by forty years of age. Tawny Ports that display an age indication result from high-quality fruit, and are matured in seasoned wood. Typically, such Ports are racked once annually, often freshened with additional spirit or wine as evaporation takes its natural course, and are finally blended together prior to bottling. The age indication is not an average age of the blended wines in the bottle, but rather an approximation: for example, the IVDP deems a Port labeled “10 Year Old Tawny” to taste like a 10 Year Old Tawny, regardless of the wine’s actual age. Many Port connoisseurs prefer Tawny Port at 20 years of age, when the balance of fruit and mature characteristics is even, the spirit is finely integrated and the wine is not overtly oxidized.
What is Colheita Tawny?
Colheita Tawny Port is a vintage-dated Port that spends a minimum of seven years in cask—many stay in cask for decades. Some producers, such as Calem, a Port house that specializes in the Tawny style, will not bottle Colheita Tawny Ports until an order is received. Thus, Colheita Tawny Port from a particular vintage may vary in character from bottle to bottle.
Where is Madeira?
a subtropical island rising sharply from the Atlantic nearly 625 miles off the coast of Portugal
Where can Madeira be made?
Madeira DOP wines may be produced on Madeira itself, or on the neighboring Porto Santo, the only other inhabited isle in the Madeira archipelago.
What are poios?
On Madeira itself, walls of basalt stone sustain terraces known as poios
What is the soil of Madeira?
Volcanic
What system are the vines in Madeira trained?
pergola system, with vines suspended on low trellises known as latadas, in order to combat the dangers of fungal disease in the damp subtropical environment.
How is agriculture possible in Madeira?
Madeira rises to a high altitude, and the perpetual cloud cover over its mountainous interior results in abundant rainfall on the higher peaks, which feeds a system of levadas, or canals, and makes agriculture possible.
Is Mechanization essentially impossible in Maderia’s vineyards why?
Mechanization is essentially impossible in Madeira’s vineyards: the obstacle of terraces and the small size of vineyard holdings render mechanical harvesting unworkable. The average grower’s estate is 0.3 hectares, often separated among several plots; thus, production is concentrated in the hands of several large companies.
There are three types of companies involved in the Madeira wine trade. What are they?
The production companies make the wine - Vinhos Justino Henriques ( the largest)
Shipping companies trade wine, rather than make it, and are usually based in London - Broadbent Selections
Partidistas, who store wine and sell it at maturity to other traders for a profit, make up the third category. Partidistas are similar to the almacenistas of the Sherry trade.
Name some Madeira production companies.
H.M. Borges (founded 1877)
Henriques & Henriques (founded 1850)
Madeira Wine Company (originally formed in 1913 as the Madeira Wine Association, the MWC formally changed its title in 1981)
Pereira D’Oliveira (founded 1850 as a partidista)
Vinhos Barbeito (founded 1946)
Vinhos Justino Henriques (founded 1870)
Faria & Filhos (founded 1949)
Madeira Vintners (Cooperativa Agrícola do Funchal) (founded 2013)
What are some of the main grapes of Madeira?
The principal noble white grapes of Madeira today are Sercial (Esgana Cão), Verdelho, Boal (Bual, Malvasia Fina), and Malmsey (originally Malvasia Candida, now more commonly Malvasia Branca de São Jorge).
Tinta Negra (formerly called Tinta Negra Mole) is the island’s workhorse, accounting for nearly 85% of its total production.
When did phylloxera hit Madeira?
1872
The varietal wines of Madeira, in order from sweetest to driest, are as follows
Malvasia (Malmsey)
Boal
Verdelho
Sercial
How are the 4 main styles harvested?
Sercial and Verdelho are actually harvested last, and are separated from their skins prior to fermentation, whereas Boal and Malmsey are picked first, and may undergo a shorter fermentation on the skins.
What are the heating methods of Madeira called?
Estufagem or Canteiro process
What is the Estufagem process?
a stainless steel vat that warms the wine by circulating hot water through serpentine coils inside the tank. In this method, the wine is heated to a temperature of 45-50° C (113-122°F) and held there for at least three months; during this period sugars in the wine will slowly caramelize and give the estufa wine its distinctive character.
Once the Estufagem process is completed, the wine enters a period of (blank)
rest (estágio) for a minimum 90 days before being transferred to cask for aging.
When can Estufagem wines be released?
Two years after harvest
A more delicate variation on the Estufagem process involves placing the wine in (blank), rooms warmed by nearby tanks or steam pipes rather than the direct heat of the estufa.
armazens de calor
What is the Canteiro method?
In this process, the wines are cask-aged for a period of at least two years in lodge attics. In this manner, the wine is exposed to the gentler, natural warmth of the sun as it undergoes a much slower process of maturation, preventing the burnt caramelization of sugars and resulting bitter flavors associated with rapid heating.
When can Canterio wines be bottled?
Although Canteiro wines may be bottled at a minimum three years of age, the best Vinhos de Canteiro will remain in cask for 20 years or more, developing into the rarest and most treasured wines of the island: Frasqueiras.
What are the residual sugar ranges of the main styles of Madeira?
Driest to Sweetest Sercial - 18 to 65 grams per liter Verdelho - 49 to 78 grams per liter Boal - 78 - 96 grams per liter Mavasia (Malmsey) - 96 - 135 grams per liter
What is rainwater?
Rainwater: A popular style in the US, Rainwater Madeira is usually 100% Tinta Negra. The wine is medium dry, and light in style.
What is reserva in Madeira?
Reserve (Reserva): Madeira that is 5 years of age or older (but below 10 years of age) may use this designation.
What is Colheita?
Colheita (Harvest): Colheita Madeira is produced from a single vintage (85% minimum required) and is aged for a minimum 5 years prior to bottling. It may be a blend or a single varietal wine. Colheita offers the consumer a “vintage” Madeira without the extended cask aging, complexity, or cost of a true Vintage Madeira, or Frasqueira. The word “harvest” is sometimes used in place of Colheita but producers are not allowed to use the word “vintage” on labels.
