WSET3 Portugal Grapes & Wines Flashcards
Aguardente
Spirit used to fortify Port wine
Can be no stronger than 77% ABV
An average of 20% Aguardente in total volume in a bottle
(Fino Sherry is only 3.5%)
Alentejo White Blends
Use:
Arinto (high acidity + citrus)
Antão Vaz (full bodied varietal) +
Roupeiro (“Síria” light-berried, aromatic but aged rapidly)
Fruity & Floral White Wines with Medium to High Acidity
Fermented &/or aged in oak for extra depth and complexity
Alentejo Red Blends
Use Aragonês (Tempranillo) +
Trincadeira (drought resistant, High Tannin spincy red berry) +
Alicante Bouschet (High Color & Tannin)
In recent years- Touriga Nacional and Syrah
Deep in Color, Full Body, High Soft Tannin
Expressive, Ripe Fruit Flavor
Alfrocheiro
(Tinta Bastardinha in Douro)
Dâo Black Grape
Deep Color, good alcohol & acid balance
Intense Aromas of Blackberry, Strawberry
Ripens early, susceptible to grey rot
(Tinta Bastardinha)
Alicante Bouschet
High in Color, High in Tannin
used in Blends
Alentejo
Alvarinho
Region of Monçâo e Melgaço
100% Alvarinho
Slightly higher alcohol 11.5%-14%
Riper more tropical aromas
Thick skins withstand damp conditions
Arinto
Alentejo & dominate variety in Bucelas region
White, Fruity & Floral white wines
High Acidity (prized for acidity to blends)
Some use Oak or Aged for depth complexity
Known as Perdernã when used in Vinho Verde
Baga
Bairrada (90% of black grapes)
Late Ripening, Small thick skins, resitant to powdery mildew
Deeply Colored, Acidity, High Tannin
Rich Black Fruit - when picked later
Underipe will be High Acid and astringent Tannin
Gentle crushing, maceration techniques & blends help soften the wines
Can age and large percentage become Rosés
Bical
White grapes mainly from Bairrada
Can develop into Riesling type bouquet after a decade in the bottle
Colheita
Portuguese for “Harvest” or “Vintage”
Wood-aged Tawny Ports & Maderias from a single year
Aged at least 7 years, can be drunk at any point after bottling date
Douro Red Wines
Deep Coloured
Full Bodied, High Ripe Tannins
Rich Black Fruit flavors
Best show subtle toast from new oak maturation
Douro White Wines
High altitude
Can show fresh varietal fruit
Med-High Acidity
Encruzado
Dão’s Best White Grape
Pale skin
Full Body, Burgadian white
Light Fresh to richer barrel fermented versions
Garrafeira
Portuguese term “private wine celler” or “Reserva”
Specific aging requirements.
Red wines must undergo at least three years aging in oak and bottle before release (30 months before bottling and 1 year in the bottle)
White & Rosé wines must receive 1 year of aging (6 months before bottling and 6 months in the bottle, fairly rare)
Must have alcohol 0.5% above that DOC requirement
Jaen (Mencía)
Dão Black Grape
Suits Moderate climate
Ripens early
Notable for lack of Acidity
Fresh Fruit, Hints of Herbaceoucsness
Late Bottle Vintage
Aged 4 - 6 years usually in large oak. (helps for approachability on release)
Most are fined and filtered, those not can age
Similar in style to Ruby Reserva
Ready to drink on release
Form sediment in bottle so need decanting
LBV and Vintage Port
Some LBVs are filtered
But all Vintage Ports are not Filtered
No filtered allows for bottle ageing
Extra period of maturation gives wine garnet color, tertiary cooked fruit & vegetal - prune, leather, wet leaves
Maria Gomes
White grapes from Bairrada
Distinctively scented and crisp wine
Also known as Fernão Pires
Muscat
LM Acidity, Perfumed aromas of orange bloosom, rose and grape.
Thrive in hot climates but best in cool to keep acidity
Muscat de Beaumes-de-Venise
From Southern Rhône
Gold Color, Sweet, M Acidity, Floral and aromatic
Dont dry to aviod dried fruit flavor
Little skin contact
Cool fermented and fortified with 96% ABV grape spirit
Stored in inert vessels to protect from O2
Port Grapes
Tourigal Nacional
Touriga Franca
Tinta Roriz (Tempranillo)
Tinta Barroca
Tinta Câo
Thick Skinned, HIgh Tannin, Black Fruit and Floral Aromas
Reserva Port
Applies to Ruby and Tawny
Higher quality determined by official tasting panel
*Reserve Tawny must be wood aged for atleast 6 years
Ruby Port Process
Deep Color, Intense Primary Fruit
Producers minimize O2
Aged for a short time in Large Oak or Stainless Steel.
Fined and filtered before bottling and do not age in Bottles
Simple Ruby Port
Blends between 1 - 3 years old
Lack concentration, complexity or tannins
Rutherglen Muscat
Australian
Fully Developed, Aged Muscat
Color from amber to brown, sweet to luscious
Allow raising prior to picking to make luscious
Fermentation on the skins
Fortification when wine is 2% ABV
Period of oxidatvie ageing can last for decades in Old Oak to preserve grape aromas
Sometime aged in warm conditions, O2 exposure changes the color amber to brown while retains Muscat flavors
Sometime old wines are blended with more youthful before bottling to enhance aromas
Tawny 10, 20, 30 40 years
To qualify must be consistent with characteristics typical of wines that age
Age is average not the youngest wine in the blend
Label must state year of bottling
Wines lose their freshness after bottling
Best are Complex and Concentrated
Some producers use these as flagship wines
Tawny Ports
Undergo Long Oxidative Maturation in Barrels called “PIPES”
Made in same way as ruby 1- 3 year ageing
Differ in color and flavor - use less heavily extracted or white wines from Baixo Corgo or white port, hot maturation in Douro and/or heavy fining to remove color
Wines turn garnet to tawny to brown (oldest)
Primary fruit ages to Raisny, Walnut, Coffee, Chocolate and Caramel
Wines are fully developed on release and do not bottle age
Touriga Nacional
Douro & Dão
Highest Quality
Small quantities of small berries, poor fruit set (coulure - execessive shedding of ovaries & young berries)
Intense Color, High Tannins
Floral Aromas in Youth, Black Fruit, Toast from Oak
Trincadeira
Alentejo
Drought tolerant
High Tannin
Spicy Red Berry
Vinho Verde
Loureiro and Arinto Grapes
Pale lemon, Light, Fresh & slightly sparkling wines
Off-Dry, High acidiy, Low Alcohol (8-11.5%),
Some can go to 14%ABV
Early Consumption
Vinho Verde Alvarinho
Higher ABV (11.5%-14%)
Riper, more Tropical
Some may take on oak ageing
This region is somewhat dry & warm with cool nights
Vinho Verde Red
Deeply colored and Tannic
Best bracingly Fresh & Fruity
Vinhâo grape dominates production
Vinho Verde Rosé
Fresh, Fruity
Vintage Port
Most Concentrated Tannins of all Ports, can age for decades, throw off heavy sediment
- Producers must register intent for vintage in 2nd year after harvest
- Bottled no later than Year 3
- Ageing in Large Oak or Stainless Steel
- Unfined and Unfiltered
Produced maybe 3 years out of 10 and usually producers flagship
Touriga Nacional & Syrah Blend
Deep in Color
Full Body, High, Soft Tannin
Expressive Ripe Fruit Flavors
Some fermented or aged in Oak for extra depth and complexity
