Portugal Flashcards
1
Q
Ageing terms
Garrafeira: portugal meaning a ‘private wine cellar’ or ‘reserve’
A
Garrafeira Tinto: 30 months with 12 months in bottle
Garrafeira Branco/Rosado: 12 months with 6 months in bottle
Garrafeira for Port: 3-4 yrs in barrel followed by 8 years in glass demijohns
Tradicional Method Sparkling Reserva: 12mth on lees minimum before disgorgement
2
Q
Red Grape Varieties
A
3
Q
White Grape Varieties
A
4
Q
Minho Region: 1 DOP
A
Vinho Verde DOP
5
Q
Portugal wine map
A
6
Q
Vinho Verde DO
A
- 9 subregions: Ave, Amarante, Basta, Baiao, Cavado, Moncao, Melgaco, Lima, Paiva, Sousa
- White Grapes used are Alvarinho, Loureiro, Trajadura, Avesso and Arinto
- Vines are grown overhead in a method called Enforcado.
7
Q
Transmontano Region: 1 DOP
A
- 1 DOP: Tras os Montes DOP
- 3 subregions: Chaves, Valpacos, Planalta Mirandes (Mountainchain, Valley, Plain)
- Reds are Touriga Nacional, Tinta Roriz…
8
Q
Duriense Region:2 DOP
A
2 DOP : Duoro DOP and Porto DOP
9
Q
Duoro DOP
A
- 3 subregions: Baixo Corgo (west, most densely planted), Cima Corgo (middle with highest acreage) and Duoro Superior (hottest, arid and sparsely planted)
- Main red grapes are: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Cao and Tinta Barroca
- Main White grapes are: Malvasia Fina, Rabigato, Viosinho and Gouveio
10
Q
Porto DOP
A
- 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. (2 Touriga, 5 Tinta, 1 Bastard 1 Maurice)
- The white grapes are: Gouveio(Verdelho), Malvasia Fina, Viosinho, Rabigato, Esgana Cão, and Folgasão.
- Grapes are grown on Patamares (large terraces that can be navigated by tractor)
- They are crushed in low open granite troughs called Lagares traditionally
- The grapes are fermented a quick 2-3 days before being drained off the skins and prepared for Beneficio (the fortification of wine with spirit). Aguardente is used (77% grape spirit) in a 1:4 ratio.
- They are then put into a Port Pipe (550L), at Vila Nova de Gaia it is 620L. For shipping it is 532.24 Litres
11
Q
Styles of
Port (must study)
A
12
Q
Famous Port Producers and Quintas
A
- Dow’s – Quinta do Bomfim
- Graham’s – Quinta dos Malvedos
- Warre – Quinta da Cavadinha
- Taylor’s – Quinta de Vargellas
Declared Port Vintages: 2001,4,5,6,8 / 2011, 15,16,17
1991, 4,7 / 1980,3,5 / 1970,5,7 / 1960,3,6 / 1945/48
13
Q
Beira Atlantico: 1DOP
A
- 1 DOP: Bairrada DOP
- 1 subregion: Terras de Sico
- Reds are Alfrocheiro and Baga, Whites are Bical and Sercial
14
Q
Terras de Dao: 2 DOP
A
- 2 DOP: Dao DOP and Lafoes DOP
- Dao DOP: Reds are Alfrocheiro, Aragonez (Tempranillo), Jaen (Mencia), Rufete. Whites are Bical, Cercial, Malvasia Fina
- Lafoes DOP: Red is Amaral and Jaen, Pilongo. White is Arinto and Cercial
15
Q
Terras de Cister: 1 DOP
A
1 DOP of Tavora-Varosa making sparkling wines from Aragonez, Pinot Noir, Touriga Nacional, Bical, Arinto, Chardonnay.
16
Q
Terras da Beira
A
1 DOP of Beiras Interior with 3 subzones: Beira Castelo Rodrigo, Cova de Beira, Pinhel
17
Q
Lisboa: 9 DOP
A
- 9 DOPs: Bucelas, Carcavelos, Colares, Arruda, Alenquer (Near Lisboa) AACCB
Encostas d’Aire, Torres Vedras, Obidos and Lourinha (North) LOTE - Bucelas DOP: Dry whites with 75% min Arinto and Espumoso
- Colares DOP: No phylloxera. Ramisco(Red) and Malvasia(white) planted in trenches near the coast Chao
-
Carcavelos DOP: Makes red and white fortified wines. Wines are fermented dry and fortified with vinhos abafado (partially fermented must preserved with alcohol).
Red grapes used are Castelao and Preto Martinho (Negra Mole)
White grapes used are Arinto, Galego Dourado and Ratinho
Aged 2 yrs in barrel and 6 months in bottle after fortification - Encostas d’Aire DOP Makes a wine Medieval de Ourema red and white wine made co-fermented with Trincadeira and Fernao Pires.
- Lourinha DOP Makes Aguardente more than wine from Cabinda (red) and Alicante Branco.
-
Obidos DOP
Makes Espumoso from Arinto -
Alenquer / Arruda / Torres Vedras DOP
Aragonez and Arinto as main grapes
18
Q
Peninsula de Setubal: 2 DOP
A
- Palmela DOP and Setubal DOP
- Palmela DOP: Castelao(Red) is the principal grape, Fernao Pires and Arinto are the whites.
-
Setubal DOP:
Made similarly like Madeira through the Torna Viagem process (wines make a journey, journey by ships in the tropics).
Min 67% Moscatel de Setubal (Alejandria) or Moscatel Roxo with 6 months maceration on skins.
19
Q
Tejo Region: 1 DOP
A
- 1 DOP: Tejo DOP
- Castelao and Fernao Pires are the main cultivars with everything local and international allowed.
20
Q
Alentejo Region (important): 1 DOP
A
- 1 DOP: Alentejo DOP
- Hot and arid. With irrigation necessary.
- 8 subregions: Portalegre (most north and best), Borba, Redondo, Evora (All Alto Alentejo). Reguengos, Moura, Granja-Amarela, Vidiguera (All Baixo Alentejo)
- Trincadeira(Amarela) and Fernao Pires(white) are the main 2 grapes
21
Q
Algarve Region: 4 DOP
A
- 4 DOPs west to east: Lagos, Portimao, Lagoa and Tavira DOP
- Hot coastal seaside climate not suitable for fine wines.
- Castelao and Tinta Negra Mole are main red cultivars whilst Arinto and Siria are for whites
22
Q
Acores / Azores (islands)
3 DOP
A
- 3 DOPs: Volcanic soils on 9 different islands. 3 of them are DOPs – Biscoitos, Pico, Graciosa DOP
- Pico DOP is most famous for fortified white wines
- Vines are grown in Currai (walls built from black volcanic stone)
23
Q
Terras Madeirenses: 2 DOP
A
- 2 DOPs: Madeira and Madeirense DOP
24
Q
Madeirenses DOP
A
- This is the unfortified DOP for the Madeira archipelago. Red, White and Rosé is produced here
- Grape varietals include Tinta Negra Mole, Cabernet Sauvignon, Syrah and Verdelho and Arnsburger (Riesling Crossing)
25
Q
Madeira DOP
A
- Grown on terraces called poios and suspended on low trellises called latadas
- Grapes are hand harvested and made in one of 8 companies registered to produce Madeira with the IVBAM.
- Wines are then either sold by a trader or Partidistas (a person who stores and ages Madeira and then resells)
- The grapes used are Sercial (Esgana Cao), Boal (Bual/Malvasia Fina), Malmsey (Malvasia de Sao Jorge) ,Verdelho and Terrantez for white and Tinta Negra Mole for red.
- Wines are fermented on skins for Malvasia and Boal for a short period before 96% abv grape spirit is added to fortify them leaving a desired sweetness.
- After fermentation the wine goes through the Estufagem or Canteiro process.
26
Q
Estufagem Process
A
- Wines are placed in tanks where heated coils run through at 45-50 Celsius and held for 3 months. The wines caramelize and gives the estufa wine its character. After 90 days minimum of rest, the wines are transferred to cask for 2 years before release.
- Armazens de calor is a more delicate process where the wines are warmed gently in a room over 1 year
27
Q
Canteiro Method
A
- Wines are placed in casks in warm rooms and aged for at least 2 years in lodge attics. Vinhos de Canteiro can be released after a minimum of 3yrs of age.
- Frasqueiras are Vinhos de Canteiro that have been aged for 20yrs at minimum
28
Q
Styles of Madeira 1
A
29
Q
Styles of Madeira 2
A
30
Q
Madeira producers
A
31
Q
Famous Producers &
Wines 1
A
32
Q
Famous Producers &
Wines 2
A
