Portugal Flashcards
compare the climate from west to east, north to south
maritime to continental, moderate to warm
compare topography from north and south
mountain ranges to rolling hills and plains
General soil type in the mountainous regions; in the more coastal regions
mountainous: stony soils - schist and granite (Duoro, Dao, Vinho Verde, hilly outcrops of Alentejo)
coast: more varied soils; some areas have clay soils with a high limestone content, whereas other areas have sandy soils (Bairrada, Lisboa, Tejo, Peninsula de Setubal)
Riverbanks: fertile alluvial soils (Tejo)
Common pests/diseases
Fungal disease and poor fruit set near the coast, drought inland ie. Douro, Dão and Alentejo
overall: trunk disease esca, European grapevine moth
Vine training - traditional and modern. Where are the traditional ones still mostly found?
Traditional: Old bush vines of field blends - most in Douro and Alentejo, some in Dao and Bairrada
Modern: cordon or replacement cane pruned with VSP, single varietal vineyards/vineyard blocks
Irrigation - yes or no?
yes - regulated.
irrigation is only to be used in scenarios where lack of water could jeopardise quality and cannot be used for boosting yields.
organic viticulture - yes or no?
Yes and growing but not certified
Most planted varietal:
aragonez/tinta roriz
What regions do not allow international varietals?
Douro, Dão or Vinho Verde
What is the general shift in terms of varietals planted in Portugal?
growing tendency to return to Portuguese varieties and some small, ‘artisanal’ producers are reviving native grapes that had fallen out of fashion
Notable single varietals:
Baga in Bairrada
Encruzado in Dao
Alvarinho in the Monção e Melgaço of Vinho Verde
modern/experimental winemaking techniques unique to Portugal:
- Large (3,000–6,000 L) Portuguese oak and Brazilian hardwood toneis
- Portuguese oak and chestnut barrels
- fermenting and foot-treading in lagares
- Fermenting and/or ageing wine in clay vessels on skin (ie DOC Vinho de Talha in Alentejo)
- skin contact for whites
Portugal’s PDO/PGI system
Vinho
VR (Vinho Regional)
DOC/DOP
Portugal’s major players in the past and today
past, pre revolution: small growers and co-ops making inexpensive bulk wine (ie. Mateus Rosé )
today: small growers, co-ops and negociants (of higher quality), grower-producers, small-volume winemakers
What regions have had the most vine grubbed up?
Vinho Verde
the fertile, alluvial soils of Tejo
Vinho Verde climate? influences?
moderate maritime - atlantic coast and river valleys that funnel atlantic winds inland
inland is warmer and drier (Baião and Monção e Melgaço)
Rainfall in Vinho Verde?
Can reach 1500mm/yr
Soil in Vinho Verde?
granitic providing good drainage. The natural fertility of the soil is low and therefore fertilisers, such as manure, are commonly needed
Vinho Verde diseases?
fungal diseases including rot and mildew
Vinho Verde:
traditional/modern vine training
What do they both do?
trad: training vines up trees
modern: single or double Guyot (replacement-cane) with VSP, or lyre system
trained relatively high to increase air circulation
Major varietals in Vinho Verde and their styles:
Loureiro - mid-ripening and produces wines with medium (+) acidity and citrus, pear, floral and herbal aromas
Alvarinho - citrus, peach and sometimes tropical flavours, often with medium (+) body and medium (+) to high acidity
Pederna - more neutral. subtle citrus and apple fruit and high acidity
Avesso - lower acidity, relatively full-bodied and displays citrus and stone fruit
Trajadura - low in acidity with apple and peach flavours.
Vinho Verde: high quality wine:
Single varietal Alvarinho from the inland subregion Monção e Melgaço are better quality, from lower yields and higher concentration. Can be a named grape on the label
Most planted red varietal in Vinho Verde and its style
Vinhao (Sousao in Duoro) - deeply coloured wines with cherry fruit and characteristic high acidity
Major players in Vinho Verde
Grape Growers (<1ha each on avg)
Merchants/co-ops
Typical Vinho Verde winemaking and style:
- blend of varietals and sourced from across the region
- protective winemkaing and cool fermentation in stainless steel.
- bottled for release soon after the end of fermentation
- carbon dioxide is often added at bottling to give a light spritz.
-low in alcohol and medium (+) to high in acidity with apple, citrus and/or peach flavours,
- Some wines may have a small amount of residual sugar.
- good quality
What are the subregions and climate of the Duoro
Baixo Corgo to the west is the coolest and wettest
Cima Corgo is warmer and drier
Douro Superior is the hot and arid to the east
Geographical feature that is at the west end of the Duoro
Serra do Marão
This mountain shields the Douro region from the worst of the cooler, damper Atlantic weather, and means that overall the region has a warm continental climate.
Role of the Duoro River
provide valley sides with a variety of aspects and altitudes, resulting in a huge range of microclimates
Soil of the Duoro and why it’s important
schist
Low in organic matter and stony in texture, the soil stores little water, however, because the schist bedrock splits into vertical layers the vine roots can break through it in search of water
Important becuase many vineyards are not setup for irrigation and drought is a major issue
What are the 3 vineyard layouts in Duoro
Socalcos - narrow terraces, supported by walls of dry rock, not suitable for mechanization
Patamares - terraces supported by a steep earth ramp, small tractors allowable. erosion and weed growth problems
Vinha ao Alto - vines are planted in vertical rows up the slopes. limited mechanization. water run-off and erosion are problems
Why do Duoro grapes generally have a high degree of ripeness
Schist soils, steep slopes, terraced vineyards combining with the general hot and warm climate
Common varietals used in Duoro
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinto Cão
What does Touriga Nacional add?
high level of colour and tannins with black fruit flavours and floral notes, such as violet, rose, or orange blossom
What does Touriga Franca add?
medium body, medium alcohol and red and black fruits often within some floral character
What does Sousau add?
acidity and freshness
White Duoro - varietals and style
Viosinho (full-bodied with floral notes and stone fruit, but can lack acidity),
Rabigato (high acidity, citrus and floral),
Gouveio (called Godello in Spain, medium (+) acidity, citrus and stone fruit)
Moscatel Galego Branco (Muscat Blanc à Petits Grains) to enhance the intensity of aromas.
Good - Outstanding**
Blending vs single vineyard bottlings in Douro
Mostly blended.
Producers are generally aiming for ripe but not over ripe grapes, and a blend of sites (along with a blend of grape varieties) can help achieve this aim despite variances in weather year on year. Aspect, altitude and distance from the coast can all influence site climate, with north facing aspects, higher altitude sites and vineyards to the west of the region all giving cooler conditions which can be advantageous in hot years.
Typical red winemaking in Duoro
- Destem (dont need stem tannins as well or green, unripe flavors)
- Ferm in ss w/ temp control at low temp or reds (24-28C) to control tannin extraction
- Lagares may be used for ferm - allows for cap management and easier extraction monitoring
- post-ferm optional
- Maturation in large Portuguese oak, barrique, french oak
Major Players in Duoro
premium: quinta (estate) wines
inexpensive: grower/co-ops
Dao’s location
south of Vinho Verde and Duoro, inland from Bairrada
Climate in Dao
warm mediterranean
Topography surrounding Dao
The region is surrounded by mountains, protecting it from cool maritime weather conditions from
the west, and warmer, more arid conditions from the east and the south.
Rainfall in Dao
rainfall is relatively high (1,600 mm per annum in the west of the region, 1,100 mm in the east) but mainly falls in the autumn and winter.
plantings that give Dao wines their signature aroma
Eucalyptus and pine forests
Topography in Dao
mixed. on average, 400-500m but can be as low as 200m and 900m in the east. Provides moderating influence
Soil in Dao
granite. They are low in organic matter and free draining, constraining vigour and meaning water stress can be an issue during ripening
hazards in Dao
water stress, summer hail, spring frost in flat, low vineyards
Where are vines typically planted in Dao
gentle slopes
Key varietals in Dao and what they contribute to the blend
Jaen (mencia) and Alfrocheiro: soften and lend ripe fruity flavours
Touriga Nacional: deep colour, high tannins and acidity, structure, black fruit, floral
Tinta Roriz: color, body, structure
Traditional Dao winemaking
excessively astringent and lacking in fruit from long periods of maceration followed by extensive maturation in old oak
Varietal used for high quality whites in Dao. What’s the style?
Encruzado
Medium to medium (+) acidity, can be full-bodied and has lemon and peach fruit sometimes with a floral note. Lees and oak maturation will add complexity and texture.
Major players in Dao
many small growers of .5ha or less (90%+)
quality focused merchants and estates
Bairrada climate
moderate maritime
Best soil in Bairrada and how it helps the main varietal
light colored limestone-clay soil is best site for Baga
- Baga is late ripening so the soil reflects head back onto the vines.
- Baga is productive so the soil limits yields
- Limestone clay soil has good balance of water retention and drainage
Hazards in Bairrada
fungal disease
Primary varietal in Bairrada and its style
Baga - 2/3 of plantings
High acidity and tannins with a medium body and cranberry, cherry and plum fruit. It can be ASTRINGENT when young but becomes softer and more complex with bottle ageing
(In the past when grown at high yields, it would lack fruit concentration and be unpleasantly astringent)
Winemaking of Baga (traditional and modern)
Traditional: stem inclusion and long aging
Modern: de-stem, although there has been a return to using a proportion of whole bunch (freshness and enhanced aromas) or adding back a proportion of stems to the ferment (structure for aging)
- Fermentation vessels are mixed from stainless steel tanks to open concrete vats to traditional lagares.
- Blended with other varietals (ie. Merlot and Cab) to soften the tannin and add body
- Maturation is most commonly carried out in large barrels (500–650 L) of French oak. Others - toneis, foudres
Main white varietal in Bairrada and style
Maria Gomes - citrus and floral aromas
Bical - peach and tropical fruit
Arinto & Cercial - apple and citrus and acidity
international varietals also used. ie. Sauvignon Blanc and Chardonnay
Main players in Bairrada
growers, merchants, co-ops
Baga Friends - small group of producers promoting high quality Baga
Alentejo climate, geography, topography
.Warm Mediterranean climate. High sunshine hours, dry summers, relatively flat topography and expansive plains. A wide range of soil types. The result is a wide range of grape varieties and styles produced.
Drip irrigation used
DOC for wines fermented on skins in amphora in Alentejo
Vinho de Talha DOC
Why are most vines cordon trained, not Guyot in Alentejo
sparse population. lack of skilled labor to prune
Typical red blend in Alentejo
Aragonez (Tinta Roriz) - early ripening,
Alicante Bouschet - deep colour, acidity, tannins and red and black berry fruits to red blends.
Trincadeira - high yielding that needs to be limited in order to ripen fully. medium tannins and acidity and blackberry and spice flavours
Others; Syrah, Petit Verdot
Typical White blends in Alentejo
Roupeiro - citrus and stone fruit
Arinto - retains acidity well
Antão Vaz - range of styles including early picked fresh wines; later picked, fuller- bodied wines (often oaked) with tropical fruits. Also used for talha
others: Chardonnay, Viognier, Alvarinho
Major players in Alentejo
independent producers with large land ownership - cost-effective, high-volume, mechanised viticulture. VERY different from the rest of Portugal
What is a big economic focus of Alentejo
wine tourism bc of proximity to Lisbon. Cellar door sales are very important
What makes Alentejo’s wine industry unique? and why?
who are the major players?
With a warm, sunny and dry climate together with a flat topography allowing mechanisation, Alentejo in particular has seen significant investment and vineyard growth. EU funds and the recruitment of consultant winemakers meant that Alentejo started to produce quality wines, in a soft, ripe style that was quickly popular on both domestic and export markets. This in turn encouraged further planting and investment. Compared to many Portuguese regions that are made up of many growers with small holdings, Alentejo has a
high number of estates with large, relatively young, vineyard holdings. Given its proximity to Lisbon, many of these estates are set up for tourism.
Climate, topography, soil of Lisboa
Warm maritime
Divided by the coastal mountain range - Serra de Montejunto
west: wet, strong winds, cooler, clay-limestone soil. Makes lighter bodied, fresher wines
east: protected. Makes riper, fuller bodied wines
Lisboa is still finding its path from quantity to quality. What varietals are showing the most promise?
Touria Nacional, Aragonez
Arinto
Notable DOC’s in Lisboa
East side:
Alenquer DOC - full bodied Touriga and Aragonez
Bucelas DOC - high acid arinto-based blends. SS or lees w/ oak
West side:
Colares - cool, foggy coastal climate and ungrafted old bush vines on the deep, phylloxera-free sandy soils of Colares are of particular interest to new winemakers that have started making fresh, high acidity red and white wines from rarely-seen, local grapes.
Why is Lisboa VR the preferred label?
more flexibility and the name ‘Lisboa’ is more recognisable than the names of the smaller DOCs
Where is Palmela DOC?
Peninsula de Setubal
What is the main vareital used in Palmela DOC and whats the style
Castelão.
deep in colour and full-bodied with red berry fruit. It is often matured in oak, which adds hints of spice. For concentrated, age- worthy wines, Castelão is best grown in the warm, sandy vineyards on the plains; on the limestone slopes, it tends to produce lighter wines more suited to early drinking
