Portugal : Winemaking Flashcards
1
Q
Portugal: General Winemaking
A
- EU in 1986 meant ascces to medern equipment and practices in the winery
-protective winemaking and temp control helped produce fruity wines , esp white wines
-De-stemming equipment helped with tannin management in reds as did the intro of French oak ( used AMerican, large Portugese 3,000-6,000L and Brazilian hardwood toneis )
-still maintain traditonal techniques esp. in Port production and high profile wineries in Barraida - worldwide trends is to restrain from the new oak and reduce time in barrel / larger format
-niche revival of toneis and new foudres at 2-2,500L , also wooden fermenters from France, Italy and Austria - some experimentation with old Portugese oak a nd chestnut barrels
- Lagares - made from SS or traditional shist, granite, marble are used up and down Portugal
-FErmenting or ageing in clay has become popular across the country
-In DOC Vinho de Tahla in Alentejo - tahla means clay amphora , skin contact with whites and reds is common
-Natural wines and pre- fermenting on skins has had a revival
-todays winemakers more widely travelled and outward looking
