Vinho Verde

Question 1

Describe the general Vinho Verde growing area and production

Answer 1

• North west corner of Portugal; bounded by Altlantic (west), River Minho/Spainsh border (North) and Peneda-Geres National Park (east)
• Extends beyond River Duoro in the south
• 16,200ha, 9 sub-regions
• VR is Minho - smaller subregion over same area, much smaller production
• Largest producer of DOC wine in Portugal

Question 2

Describe the Climate of Vinho Verde DOC

Answer 2

• Moderate maratime climate,
• network of river valleys that funnel Atlantic winds inland
• Land rises to the east and soils become poorer and climate more continental
• High rainfall; 1500m annually, marked vintage variation impacting ripening and yeild

Question 3

Describe the Soils of Vinho Verde DOC

Answer 3

• Granitic bedrock, shallow topsoil, sandy texture; good drainage.

Low natural fertility needs fertilisers like Manure

Question 4

Describe Loureiro in Vinho Verde

Answer 4

• Most widely grown; Early ripening and medium + acidity. Best suited to coast

Question 5

Describe Alvarinho in Vinho Verde

Answer 5

• citrus, peach, medium + body and acidity.
• Mostly north of Vinho Verde in Moncao e Melago, but now spread to region due to quality recognition

Question 6

Describe Pederna in Vinho Verde

Answer 6

• AKA Arinto
• Mid ripening
• Neutral Wines with citrus and high acid

Question 7

Describe Avesso in Vinho Verde

Answer 7

• Late ripening, struggles when not in warm and dry conditions
• Best grown inland to the south - in Baiao
• Lower in acid and fuller bodied; citrus and stonefruit

Question 8

Describe Trajadura in Vinho Verde

Answer 8

• low acid, apple & peach flavours
• Generally blended with higher acid varieties

Question 9

Describe Vinhao in Vinho Verde

Answer 9

• AKA Sousao
• Most planted black grape variety with cherry fruit and high acid

Question 10

Describe inexpensive wines from Vinho Verde

Answer 10

• High volume from fruit sourced all across region and blend of many varieties
• Protective winemaking in stainless steel, bottle for release early with a light spritz
• Low abv, high acid, apple, citrus and peach.
• Somtimes a small amount of RS
• Usually good quality from large merchant.

Question 12

Describe higher quality Vinho Verde wines

Answer 12

• smaller, boutique producers using single varietal, single sub-region wines
• Ambient yests, old oak for ferment and lees aging for complexity and texture
• Mid priced to premium, generally very good

Question 13

What are the labeling conventions in Vinho Verde

Answer 13

• Sub region can appear on label
• Minimum 9% abv when declared sub region

Question 14

Describe Single Varietal Alvarinho from Moncao e Melgaco in Vinho Verde

Answer 14

• made to lower max yeilds than rest of Vinho Verdo
• Minimum 11.5% abv
• Only Moncao e Melgaco can name Alvarinho on the label as a single variety

Other regions to name Alvarinho must declassify to Minho VR

Question 15

Describe the wine business of Vinho Verde

Answer 15

• Fragmented vineyard ownership
• 17250 grape growers farm 16,200ha
• Co-ops or large merchats major players
• Only 400 growers who produce their own wines
• Exports grown gradually - 35% exported now.
• USA, Germany, Brazil and France are key markets