Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
60 Cards in this Set
- Front
- Back
|
vinho de mesa
|
table wine
|
|
|
vinho regional
|
equivalent to vin de pays
|
|
|
ipr
|
indicacao de proveniencia regulamentada
stepping stone to doc |
|
|
doc
|
denominacao de origem controlada
|
|
|
What are portugals soil types
|
granite schist and sand
|
|
|
What is the main soil type in vinho verde
|
granite
|
|
|
what grape variatals is vinho verde whites made from
|
alvarinho is best quality
louriero and trajadura are responsible for bulk production |
|
|
What does quinta mean?
|
wine farm
|
|
|
Which 5 varietals contribute to making the best ports
|
touriga nacional, tinta roriz (tempernillo), touriga francesa, tinta barroca, and tinto cao
|
|
|
can the name port be used outside potugal?
|
yes, but name is protected in europe
|
|
|
why do they still foot tread grapes in port production
|
this is rhe best way to extract the most color from the skins, since ports fermentation is so short
|
|
|
Explain lbv
|
late bottle vintage is kept in barrel for 4 to 6 years and bottled once it has rid itself of crust and sediment. Not the quality of vintage but meant to be drank way before
|
|
|
tawny port
|
blended port aged for long periods best usually labeled around 20 years.
other permitted labeling is 10, 30, and over 40 |
|
|
ruby ports
|
ports aged for short periods in wood
ofthen fruity and fiery |
|
|
what is white port
|
made in the same way as red, but uses white varetals
|
|
|
what Are levadas
|
irrigation canals used to supply water from the peaks to the crops in madeira
|
|
|
what american city was famous foe its madeira meechants and connoisseurs
|
savannah georgia
|
|
|
what is an estufa
|
hot stores where madeira is baked for at least 3 months at 120degrees
|
|
|
what are the 4 grape varietals of madeia in order of sweetness
|
malvasia (malmsey), bual(very rare, a little smoky but still a dessert wine) verdelho(most planted white grape) and sercial, (better as a appretif is astringent when young but more substancial then fino)
|
|
|
Adega means?
|
cellar
|
|
|
Colheita means?
|
vintage
|
|
|
Garrafado na Origem means?
|
estate bottled
|
|
|
Branco means?
|
white
|
|
|
Doce means?
|
sweet
|
|
|
Garrafeira means?
|
a vintage-dated wine with extra 0.5 % abv above min; reds need 3 yrs ageing including 1 in bottle, whites and roses 1 year incl. 6 in bottle; can be single or multi-region blend
|
|
|
Maduro means?
|
old or mature
|
|
|
Rosado means?
|
rose or pink
|
|
|
Seco means?
|
dry
|
|
|
Tinto means?
|
red
|
|
|
Verde means?
|
young
|
|
|
Vinha means?
|
vineyard
|
|
|
4 major rivers that start in Spain cross through Portugal and empty into the Atlantic
|
Minho
Douro Tagus Guadiana |
|
|
Tinta Roriz is also called
|
(called Aragonês in the south)
The Tempranillo of Spain |
|
|
Vinho Verde DOC
|
Important DOC in the Minho region
Hot summers – wet winters Mostly granite soils Traditionally an area of polyculture – forbidden to plant whole fields with grapes 60,000 + small holders Vineyards are now more systematically planted Growers use either: Cruzeta – high-trained, spur-pruned double cordon or Barra – spur-pruned, single cordon Grapes are generally harvested with a potential alcohol level of between 8.5% - 11.5% and with high levels of natural acidity Modern vinification – stainless steel or tile-lined concrete vats Most wines have a small amount of carbon dioxide injected into them at the time of bottling “Verde” refers to youth or “greeness” of the wine ½ of the production is red We never see it here ……. Because it’s vile…….. White is made from same grapes as for Rias Baixas Alvarinho makes the best, most complex wines There are single quinta whites and reds Loureiro and Trajadura are responsible for the bulk of production Crisp, delicious and gulpable |
|
|
Douro DOC for dry wines
|
The Duero river of Spain
Famous area due to the production Port Makes as much table wine as fortified wine Sometimes as much as 60% of the total Douro production The dry wines have traditionally not been high quality improved drastically over past 10 years Very difficult area to cultivate Steep mostly schist soils with some granite outcroppings Viticultural practices will be looked at later – Port class Grape varieties are the same as for Port Traditionally the best grapes would go into the production of Port And the best schistous soils are reserved for Port Table wines get the granite terroir Some experimentation with single variety wines Barca Velha – long been considered one of Portugal’s finest table wines Many of the Port producers are making top quality reds Producers to look for: Ferrierinha - Barca Velha & Reserva Especial Niepoort Quinto do Crasto Ramos-Pinto Sogrape – Reserva Bright Brothers |
|
|
Dão DOC for dry wines
|
One of the longest established regions
Mostly granite soils – mostly red wines 20 % of the blend must be Touriga Nacional Often spent too much time in wood – led to dried out, fruitless wines Quality has improved White is made from Encruzado Jose Maria da Fonseca is a top producer |
|
|
Bairrada DOC
|
Name is derived from the Portuguese word for clay – “bairro”
Known for full-bodied reds made from….. Baga Minimum is 50% - often higher 85% of production is red White wine production is increasing, rose too Mostly made from Maria Gomes….which is of course a synonym for the Fernão Pires grape….. Encruzado also used Good producers: Jose Maria da Fonseca, Luis Pato, Sorgape |
|
|
Colares DOC
|
Located on the Atlantic coast north of Lisbon
Temperate maritime climate Vines are sometimes protected from winds by bamboo or plastic screens or planted deep in trenches in sand dunes Interesting reds from the Ramisco grape grown in sandy, phylloxera-free soils Historically important region with ultra-traditional wines …. Our pal Tom thinks they should move with the times …. Then they could be world-class ….. |
|
|
Carcavelos DOC
|
Sweet fortified wines famous since the 1700’s
Grapes are Boal, Arinto, Galego Dourado, Negra Mole, Trincadeira, Torneiro |
|
|
Bucelas DOC
|
Located about 25km north of Lisbon
Loamy soils are a mixture of clay and limestone Warm, maritime climate White wine only area Arinto is the main quality grape Dry white wines with high acidity According to Tom: ‘…could be an international superstar’ |
|
|
Ribatejo VR
|
Huge region that covers the broad valley of the Tagus (Tejo) river north east of Lisbon
Most of the production is bottled under the Vinho Regional designation Vinho Regional Ribatejano Varied soils, rich alluvial, large production Maritime climate around the Tagus estuary Warmer and drier inland Fernao Pires is the dominant white grape Periquita is the dominant red grape International varieties are only allowed for IPR wines |
|
|
Alentejo VR
|
The largest region in Portugal
Mostly granite soils with some limestone and clay The area is know for supple red wines The entire Alentejo in a VR Several sub-regions have DOC status: Portalegre, Borba, Redondo, Evora, Reguengos, Vidigueira, Granja-Amarelaja and Moura Grapes include Aragonez, Periquita, Cabernet Sauvignon, Chardonnay, Carignan Some spectacular new wave wines to watch for Also an important cork tree region |
|
|
Palmela DOC (IPR)
|
Palmela is the result of the fusion of two former IPR areas Palmela and Arrabida
Located on the Setubal Peninsula near the Atlantic coast Sandy soils on the plains Limestone in the Arrabida hills Warm maritime climate – mild winters Periquita is the dominant red grape Fernao Pires the dominant white grape Fabulous off-dry Muscats from Joao Pires |
|
|
Terre Do Sado VR
|
Savvy new appellation for innovative wines from large region
Includes some terrific wines like the off-dry muscats from Joao Pires and Periquita If red: at least 50% Aragonez, Cabernet Sauvignon, Merlot, Moscatel Roxo, Periquita, Tinta Amarela and Touriga Nacional, plus up to 50% of all the usual other red suspects If white: at least 50% Arinto, Chard, Fernao Pires, Malvasia Fina, Muscat d’Alexandrie and Roupeiro, plus tp to 50% all the usual white suspects plus Sauvignon and Ugni Blanc! |
|
|
Tappet-Hen means?
|
Tappet-Hen: Bottle size equivalent to 3 standard bottles (2.273 liters). Aka ‘Mary-Jean’.
|
|
|
explaine port Maturation
|
• First Stage: From harvest to the end of winter. First tasting and first selection.
• Second Stage: Wood or stainless steel. Second tasting before next harvest. • Third Stage: Vintage versus non-vintage. Further aging and determination of style. In the spring following fortification, Port is shipped up the Douro to the Port Lodges in Oporto (Vila Nova de Gaia), traditionally by Barcos Rabelos but now usually by trucks. The wine is then aged in Pipes (a 550-liter cask, twice the size of a barrique). |
|
|
explain port Vinification (4 methods)
|
• Maximum and speedy extraction of color and tannin is important. There are four main vinification methods.
o Traditional lagares: Concrete troughs where grapes are tread with human feet. o Autovinifiers: Pumping-over system based on gas, pressure, and gravity. o Remontagem: Pumping over with pumps. o Robotic lagares: • After maceration, the juice is run off, which is now 4%-8% alcohol. Aguardente, a 77% alcohol grape-only spirit, is added to kill yeast and arrest fermentation. Usually one part Aguardente to four parts wine. Since 1990, shippers have a choice of spirit, which can come from anywhere in the EU. Afterwards, press wine is added to the mix. • Lagares: Open troughs for treading grapes. |
|
|
port Varietal(s): 48 authorized varieties, but there are 5 main ones.
|
Reds
• Touriga Nacional: Character, backbone. Deep color and fruit, high tannins. Low yielding, and ripens mid-season. • Tinta Roriz: Spain’s Tempranillo grape, this gives color, suppleness, and length. Good in cooler years, this grape also ripens mid-season. • Touriga Francesca/Franca: Aromatics, flowery, and fruity. Ripens late in the season. • Tinta Barroca: Full-bodied, high in sugar and tannin. Ripens early in the season. • Tinta Cão: Finesse and structure. Extremely low yields. Ripens mid-season. Whites • Malvasia: • Moscatel: |
|
|
what is the Benefício Grading System
|
: Similar to Champagne’s system. Vineyards are classified from A to E, based on a points system. Points are awarded for the following variables: Altitude, yield, soil, aspect, vine variety and age, slope, training system, locality, and vine density. This classification determines the volume of Port allowed to be produced and the price paid for it.
|
|
|
60° gradient slopes are not uncommon in upper Douro. Very difficult to cultivate. Most vineyards are pruned using the Guyot method, and some use single cordon-trained vines. There are several planting systems used:
|
• Socalcos: Retaining walls.
• Patamares: Contoured packed earth. • Vinha ao Alto: Wire training up hillsides |
|
|
explain climate of the upper Douro
|
Climate: Continental. There is a Rainshadow Effect from the wetter Vinho Verde region by the Sierra di Marão Mountain Range. Vineyard area lies in the upper Douro, with a very hot and dry summer, up to 102°F, and cold winters. Rain falls mainly in spring. Climate gets warmer further inland. Generally hot every year, but some variation
|
|
|
Wood-Aged Styles: Ready to drink upon release
• White Port (dry) • Ruby Port • Vintage Character • LBV • Tawny • Tawny with indication of age • Colheita |
Wood-Aged Styles: Ready to drink upon release
• White Port (dry) Aged 2-3 years before release. • Ruby Port 3-6 years aging. • Vintage Character Ruby from several blended vintages, aged 5 years. • LBV Specific (undeclared) vintage, 4-6 years cask aging. • Tawny Blend of years (aged 5-7 years). • Tawny with indication of age Only 10, 20, 30, or 40 years – average, not minimum, age of wines in bottle. • Colheita Vintage Tawny, minimum 8 years in cask. |
|
|
Madeira
|
Climate: Tropical climate with no real extremes.
Soil Type(s): Fertile, volcanic soils with a high potash content. Practices and Special Issues: Very mountainous terrain. Levadas channel rainfall to farms. Rot can be an issue, due to the tropical climate. Varietal(s): Hybrids are still grown, but banned for use in Madeira production. There are four important quality grapes, one important low quality grape and several minor grape varieties. For the four important varieties, the use of that grape on the label also indicates sweetness level of the wine. • Sercial: Driest style. • Verdelho: Medium-dry style. • Bual: Rich and medium-sweet. • Malmsey: Sweetest style (grape is aka Malvasia). • Tinta Negra Mole: Most widely-planted variety – comprises about 65% of vineyard area. • Terrantez and Bastardo are also planted. |
|
|
• Madeira Aging 4 levels
|
Individual cask or solera aging.
o Reserve: More than 5 years old. o Special Reserve: More than 10 years old. o Extra Reserve: More than 15 years old. o Vintage: From one of the main four grapes, 20 years in cask and another 2 in bottle. |
|
|
Estufagem means?
|
Method of ‘baking wines’. Lesser quality wines over a shorter time with artificial heat. Higher quality wines over a longer time in naturally hot rooms.
|
|
|
Vineyard area lies in the Upper Douro
Divided into 3 subzones |
Baixo (lower) Corgo
Coolest and wettest area giving lighter, less full-bodied wines Wines are rarely used in top quality Ports Mostly ruby and simple tawny Ports Cima (higher) Corgo Lower rainfall and typically a few degrees warmer All the major houses own vineyards (quintas) here Most of the higher quality wines come from here Douro Superior Still considered pioneer country Driest, hottest part of the region The flatter land close to the Spanish border is generating recent interest Has potential for high quality Port production |
|
|
Schist is?
|
Schist is a metaporphic rock
contains LAMILLER minerals like mica, chlorite, talc, graphite, quartz Schist is foliated or laminated individual mineral grains split off easily into flakes or slabs Most schists derive from clays and muds which have passed through a series of metamorphic processes involving the production of shales and slates Formed by dynamic high-temperature, high-pressure metamorphism that involves extreme strain. Douro schistous soils are quite acidic, low in pH and nutrient deficient Lime is often used to correct pH In the Douro the schist soils are often arranged perpendicularly Water can easily seep between the layers Soils also erode more readily if there is winter freeze Eroding rock provides a limitless, constant and measured source of basic and trace nutrients |
|
|
the Benefício system uses what types of thing to rate the wine
|
Altitude: up to 150 m above sea level gets 150 points
Higher altitudes score less Productivity: 120 points for a vineyard producing less that 600 litres of wine per 1,000 vines ….more deductions for more wine Nature of the land: 100 points for schistous soils …. –500 points for granite Locality: 84 defined sectors get points … highest scores for vineyards in Cima Corgo Vine Training: 100 points for traditional low trained vines Grape varieties: classified into five categories (very good, good, regular, mediocre and bad Slope: up to 105 points for slopes in excess of 35 degrees Aspect: more points for south-facing vineyards Density of planting: deductions for densely planted vines (more than 6,900 per ha) and up to 50 points for wider spacing (less than 5,700 per ha) Soil and its degree of stoniness: more stones, more points Age of vines: vineyards with vines over 25 years old get 50 points; vines that are 4-5 years old get 0 Shelter: 60 points for sheltered vineyards, 0 points for unprotected Maximum score is 1680 points 1200 gets and A rating The higher the rating the more Port you are entitled to make Determines volume of Port allowed to be produced and price paid for it See page 336 of your textbook Rule of lei dos dois terços The law of two thirds restricts any Port shipper from selling more than a third of their stock in one year |
|
|
The best Madeira wines have traditionally been named after the 4 main white grapes even if the wine wasn’t made from it:
|
If the variety is used on the label it must contain 85%
Sercial – driest style Verdelho – medium-dry style Bual – rich and medium-sweet Malmsey – Malvasia – sweetest style Today most are labeled according to age 3, 5, 10 and 15 years old Oidium and Phylloxera devastated vineyards in 1850’s Many hybrids are still grown but banned for use in Madeira production Tinta Negra Mole – most widely planted variety Terrantez – rarely seen Bastardo – not common Sweetness has been tied to the varieties: Sercial – 8-25 g/l Verdelho – 25-40 g/l Bual – 40-60 g/l Malmsey – 60-120 g/l |
|
|
Setubal DOC
|
70% Moscatel (Muscat of Alexandria) – lightly fortified in Port method
|
