Wine Location Specialist

Front 1

what are the similarities between champagne and port?

Back 1

1.Both made in challanging environments for grape growing with hard rocky soils that need to be broken to establish a grapevine
2.most of acerage owned by small farmers
3. each have subdistricts with significant local variation
4. legally established quality heirarchies
5. specified traditional varietals used in production
6. both primarily but not exclusively blended wines
7.Precise limits on yield
8. mandatory minimum aging requirements
9. Range of diverse product styles
10. Both benefit from sequence of technological advances- particularly bottles for production and aging- prior to assuming their current personality
11. fame associated with merchant houses and shippers that have conserved quality and spread markets internationally & inseparable from their region of origin

Front 2

Why does vineyard location matter?

Back 2

1. grape strcture - acidity, sugar location,tannin concentratin directly related to vineyard location, its soil, climate, topography, etc.
2. ripeness level- factor of sunlight and heat . The sunnier and warmer the vineyard location, the more flavor in the fruit.
3, Yield - inversly proportional to quality of grapes. Doubling production only increases grape solids by about 30%.

Front 3

Vineyard Cycle- winter

Back 3

1. vines dormant
2. vines put energy into root growth
3. winter rains build water reserves for growing season
4. too little cold, insects; too much cold, winterkill

Front 4

Vineyard Cycle- spring

Back 4

1. ave temp 50 degrees sap begins to flow - budbreak and shoot growth
2. leaf growth and flowering
3. photosynthesis begins- sugars stored in in roots and woody structure
4. risk-frost, excessive rain, wind

Front 5

Vineyard cycle- summer

Back 5

1. trunk and canes strengthen to support clusters
2. Sugars translocated to grapes
3. grapes begin ripening
4. risks- excessive heat shuts down vines and raisinates grapes. Insufficnent sun/heat prevents full ripening- inadequate sugar and flavor

Front 6

Vineyard Cycle- fall

Back 6

1. final ripening prior to harvest
2. Grapes accumulate more sugar/acid decreases
3.cool regions-lower sugar to acid ratio at harvest (Champagne uses tart, low sugar, slightly under-ripe grapes
warm areas higher sugar to acid ratio. Port, rich,sweet and slightly over-ripe grapes
4. After frost, leaves fall, stems harden, sap drops, and vines go dormant.
5. Dry sunny weather can prolong ripening and improve flavor.
6. Some rain needed to prevent dehydration
7. Too much rain, grapes lose concentration, warm rain can cause mold, can force early harvest.
8. Harvest conditions: best in cool, done quickly to preserve fruit condition

Front 7

Champagne vs Duoro climate

Back 7

1. Champagne mean annual temp 50 degrees; Duoro 8-10 degrees warmer
2. rainfall Champagne 25"; Duoro 15-25" depending on site
3. Both regions experience large variations year to year

Front 8

Impact of vintage variation- Champagne

Back 8

2002- dry warm year. grapes riper and fruitier;wine more body and with less natural acidity
2003- Spring severe cold reduced potential yield by half

Front 9

Impact of vintage variation- Duoro

Back 9

2002- cool rainy vintage.
Grapes at harvest less sugar and more tart, fewer ripe flavors

Front 10

terroir

Back 10

1. totality of environmental influences (genetic, climatic, topographical,geological and human) impacting grape aromas and flavors
2. regionally specific aromas and flavors that could not appear in wines from other parts of the world.
3. includes decisions about how to cultivate vines, and how to make wine that will best express the potential of each region

Front 11

Terroir factors- soil structure

Back 11

1. Drainage or porosity- major impact on fruit quality
2. roots immersed in water soak up excess moisture
3. In arid regions such as Duoro, soil must retain water to prevent dehydration of fruit.
4. Dark stony soils store and radiate heat effectively in cool regions.

Front 12

Terroir factors- soil chemical composition

Back 12

1. Minerals in root zone impact metabolism and are thought to impact flavor
2. Bacteria in root hairs eat minerals permitting absorption by vines
3. Soil pH important- grapes develop opposit characteristics: low acid soils produce acidic grapes, high acid soils produce low acid grapes

Front 13

Terroir factors- Topography

Back 13

1. steep slopes (such as Duoro) result in natural yield control and greater flavor concentration
1. planting on valley floor facilitates greater yields per acre
2 exposition: angle of vines to sun critical (Champagne sunlight at a greater angle due to Northern location) Lite exposure especially critical to ripening grapes in cooler regions. South and southeast facing slopes can absorb more heat directly than other exposures.
3. Exposition especially critical in spring. Vines planted on flat can experience frost damage. Hillsides with better sun exposure can escape damage and flower normally.
4. Hillsides colder/windier- maintains acidity
5. Mountains create rain shadows- can prolong harvest-more complex flavors
5. Planting near a body of water (such as Duoro) moderates temperatures and advances ripening by reflecting sunlight to the vines

Front 14

Terroir factors- clmate

Back 14

1. sunlight- total hours and distribution throughout the growing season impact sugar/acid balance
2. growers can adust exposure within limits by trellising and training- to fit the requirements of their terroir.
3. Ex: Duoro gets 2800 hours of sun exposure/year- sunny in every month but Nov, Dec, and Jan.
4. Champage 1650 annual average (sunny in summer, cloudy in winter)

Front 15

Terroir factors- precipitation

Back 15

1. Some rain necessary during the growing season especially in regions like Champagne and Duoro which can't irrigate after vines are established
2. In general at least 20" of rain required during the growing season.
3. Timing and distribution critical
4. excessive moisture- pest and fungul problems
5. wet at harvest- lose concentration
6. Problems can be mitigated by training and drainage or prob with drought by water retentaining soils

Front 16

Terroir factors-temperature

Back 16

1. Amount of heat and distribution place a major role in ripening, especially prior to harvest
2.diurnal shift in warm regions maintains acidity
3. moderate night temps in cool regions keep metabolic processes from shutting down

Front 17

Terroir factors- wind

Back 17

1. strength and duration help determine which grapes should be planted and how they should be grown.
2. factor in creating terroir

Front 18

human inputs

Back 18

1. rootstock
2. variety and clone
3. Vine spacing
4. orientation of rows to sun
5. pruning- when and how often
6. vineyard treatments or organic or biodynamic
7. machine or hand harvesting (machine not allowed Duoro. Champagne presses whole clusters , so must be harvested by hand)
8. when to harvest (ripeness, alcohol level, cleanliness of fruit flavors)

Front 19

Legal regulation on place names- first Controlled Appellation

Back 19

1. Duoro in 1756- Portugal's PM, Marques de Pombal, decreed a boundary be drawn around the Alto Duoro vineyard zone demarcating it to protect the reputation of Port
2. Wine had grow so popular that farmers were planting grapes in inferior regions
2. Used the name of Port for inferior, adulterated wines
3. Decree served as prototype for other controlled appelation systems elsewhere in Europe

Front 20

Factors regulated by appellation laws

Back 20

1. geographic origin
2. grape varieties
3. yield per acre
4. alcohol levels
5. growing practices
6. winemaking tehniques
7. aging requirements

Front 21

Factors regulated by appellation laws- geographic origin

Back 21

1. only grapes grown within the delimited boundaries may be used.
2. May be restricted to specific soil types
3.May be sub-divided into smaller sub-appellations (but not Champagne or Duoro)

Front 22

Factors regulated by appellation laws- grape variety

Back 22

1. cultivars specified in detail
2. minimum % in blend may be specified
3. elminiates inferior varieties or varieties with no association with historic development of wine's identity

Front 23

Factors regulated by appellation laws- yield per acre

Back 23

1. Prevents overcropping and loss of flavor and character
2. Port capped at 3.6 tons/acre. Champagne fluctuates between 4 and 5.8 tons depending on vintage

Front 24

Factors regulated by appellation laws- alcohol levels

Back 24

1. requires grapes to have minimum level of ripeness, and/or max levels of ripeness
2. ex- Champagne cannot exceed 13% alcohol

Front 25

Factors regulated by appellation laws- growing practices

Back 25

1. in some appellations training, treatment during growing season, and harvest are regulated.
2. ex- irrigation not permitted in some regions except for establishing new vines

Front 26

Factors regulated by appellation laws - winemaking techniques

Back 26

1. regulations very specific to each appellation
2.Ex- traditional method for making Champagne. Serves as guarantee that all producers follow the same steps that make the wine what it is today.
3. ex-mandatory triage of a certain % of grapes, or bottling only after prolonged lees contact

Front 27

Factors regulated by appellation laws - Aging requirements

Back 27

1. minimum maturation periods for both Champagne and Port

Front 28

table wine vs quality wine

Back 28

1.quality wine strives to express the distinctive conditions of origin at a particular location, and "typicity" of its place of origin
2. table wine (comodity wine) differentiated only by brand and is designed to taste good.

Front 29

AVA vs AOC

Back 29

AVA identifies the grape's geographic origin and the wine's predominant varietal(s) without regulating any of the factors regulated under appellation laws

Front 30

Champagne- historic origin

Back 30

1. grapes grown in region since Romans
2. Sparkling wine history last 300 years
3. Many of the famous Champagne houses originated in early 18th centiry
4. Traditional method in place by early 19th century (depended on development of better glass and stopper technology)
5. Before Phyllloxera area under vine more than double the 80,000 acres today
6. Post phylloxera lots of fraud- led to producers waging legal battle to protect the name of their wine
7. Awarded first fully protected AOC in 1927, which restricted use of Champagne name to wine from villages that historically sold their wines with this identification
8. End of WW I only 26,000 vineyard acres
8. National AOC laws in 1935 specified 2 delimited zones (over 600 communes)
9. zone of elaboration (the area where it is legal to vinify champagne
zone of production (much smaller area where vineyards may be planted.) 300,000 specific vineyard plots, 80,000 acres

Front 31

Champagne subzones

Back 31

1. Montagne de Reims
2. Cotes de Blanc
3. Vallee de la Marne
4. Cotes de Bar
5. Aisne

Front 32

Champagne subzones- Montagne de Reims

Back 32

1. High elevation planted mostly in Pinot Noir (50%), 28% Chard, 16% Pinot Munier.
2. Successful with Pinot Noir since vineyards angled directly to sun and not frostprone during spring cold spells (early budding and won't flower successfully on flatter sites)
2. cool air drains off slopes and is replaced by warmer air which helps ripen the grapes
3. Tend to be among the fullest and richest of Champagne

Front 33

Champagne subzones- Cotes de Blancs

Back 33

1. prevalent limestone outcroppings
2. 96% Chardonnay
3. Racier, lighter bodied than Montagne de Reims
4. Provides backbone for aging potential of Champagne blends
5. Grapes tend to be sought after and most expensive
6. Relatively less prone to frost damage despite being early budding

Front 34

Champagne subzones- Vallee de la Marne

Back 34

1. 63% Pinot Munier, 27% Pinot Noir, 10% Chardonnay
2. Rolling slopes more prone to frost and fall humidity. Pinot Munier has shorter growing cycle, later budding and earlier ripening than Chard of Pinot Noir.
3. Pinot Munier produces fruity, lively flavored, and early maturing grapes.

Front 35

Champagne subzones- Cotes des Bar

Back 35

1. Further south and large (14,000 acres).
2. Less uniform terroir
3. Important source of Pinot Noir (warmer)
4. Chard planted when chalk close to the surface.

Front 36

Champagne subzones- Aisne

Back 36

1. Less concentrated in vineyard acerage (6,000 acres)

Front 37

Champagne- classified villages

Back 37

1. Land rating system historically known as "echelle des crus" (ladder of growths)
2. 319 villages or "crus"
3.17 villages classified as "grand cru" (13% of land surface)
44 Premier Cru

Front 38

Champagne climate

Back 38

1. Cold. Grapes barely ripen.
2. Produces acidic grapes with low potential alcohol.
3. Desirable for sparkling wine- acid protects against oxidation and allows wine to age. (Must age age at least 15 mo in the bottle- 36 months for vintage dated wine- prior to release)
Also, second fermentation raises alcohol level from 10.5 or 11% to 12.5-13%- the legal maximum
4. cold climate produces grapes with sufficient flavor at moderate alcohol levels.
5. Hills provide protection from cold Atlantic winds.
6. Substantial rain can cause mildew problems but late summer and early autumn usually dry.

Front 39

Champagne soil and geology

Back 39

Influence of chalk soil and limestone subsoil:
1. drain well but don't dry out;
2. loose and enables roots to grow deep;
3. low in fertility which naturally reduces crop load
4. Vnes receive most of nutrition from thin layer of clay topsoil.
5. Where topsoil is thinnest and chalk exposed, Chard tends to be planted; thicker topsoils, Pinot Noir; richest topsoil, Pinot Munier (nutrient hungry)
6. Most vineyards on rolling slopes, even at lower elevations.

Front 40

Champagne- Contribution of grape varieties

Back 40

1. Chardonnay (28% of surface area) adds finesse and elegance
2. Pinot Noir (39%) adds backbone, aroma, and structure
3. Pinot Munier (33%) fruit and mid palate texture

Front 41

Champagne- reason for blending/NV

Back 41

1. weather differences vintage to vintage
2. Blending between varietals, vineyards, vintages maintains consistant/desired style

Front 42

Champagne- traditional method

Back 42

1. Harvest- hand picked whole cluster
2. pressing- gentle extraction. First (lightest)and second pressings used ratio of 4 to 1. Skins separated from juice to prevent uptake of color or phenolics. Sanitation critical
3. Debourbage (settling of solids). Chilled in SS tanks, SO2 added, juice often fined
4. Primary fermentation- mostly in SS, a few producers use oak casks. If insufficient sugar in juice, sugar or rectified must added to produce alcohol between 10.5 and 11%. ML almost always follows to soften acidity and increase stabiliby.
5.Assemblage -blending insures consistent "house style". Reserve wine often added in each house's flagship NV . After final .blending, wine is again clarified and filtered.
6. Liqueur de Tirage - added reserve wine, sugar and yeast to stimulate secondary fermentation in bottled wine. Wine sealed with crown cap.
7. Second fermentation - produces 6 atmospheres CO2 in bottle and 1-1.5% additional alcohol. Secondary fermentation lasts 1-3 weeks.
8. Maturation- 15 mo for NV and 36 mo for vintage dated wine. Most exporters exceed minimums. Yeast lees begin breaking down after 8-10 mo. Autolysis releases amino acids and other nutrients into the wine which produces biscuity/toasty aromas and flavors. Increases with aging time.
9. Remuage- riddling to move bottles sur pointe. Hand riddling 2 mo, gyropallet 1 week.
10. Stacking sur pointes- after riddling for a few months to make sure all lees are moved to the neck of the bottle.
11. Degorgement- Neck frozen in brine/ ice mixture. Cap removed. Pressure of CO2 blows yeast plug from neck.
12. Liqueur d' Expedition- bottle topped off with additional champagne to replace quantity lost in dgorgement. Dosage added if desired to attain proper level of sweetness.
13. Recorking and labeling. Not released for sale for several months

Front 43

Champagne- sweetness levels

Back 43

1. Non Dosage- less than 3 grams per liter
2. Extra Brut or Brut Sauvage- less than 6 grams per liter
3. Brut- less than 12 grams per liter
4. Extra Dry - 12-17 grams per liter
5. Sec - 17-24 grams per liter
6. Demi-Sec - 32-50 grams per liter
7. Doux - 50 or more grams per liter

Front 44

Champagne Styles- differentiation

Back 44

1. dossage level
2. color (blanc de blanc, blanc de noir, rose)
3. NV or Vintage. NV 90% of production. Vintage produced only in best years, usually blends from many sources, and all wine must be from the specified vintage.
4.Prestige Couvee- usually vintage dated, almost always from Grand Cru vineyards, and aged much longer than 3 year minimum for vintage. Can be as long as 8 years. Sometimes referd to as "tete de couvee"
5. Late disgorged - vintage champagne same quality as prestige couvee, but aged on lees longer before release. Can be decades old before released to market.

Front 45

Chamagne glassware and serving temperature

Back 45

1. best glass Tulip to retain effervescence. Glasses must be clean and free of soap residue.
2. Fill no more than 2/3 full to retain fragrance
3. Initial serving temp 40-45 degrees. Older vintage or prestige couvees served closer to 50 degrees.
4. Refrigerate at least 3 hours but not more than a day before serving., or put in ice bucket with ice and water 20 min-1 hour. Keep on ice to preserve bubbles as long as possible.

Front 46

Champagne description

Back 46

Crisp, dry, and elegant
refreshing vanilla and apple scents, and a hint of toast.
Factors:
1.grape source
2. amount of sugar
3.how blended
4. how aged
5. how long on lees
6.alcohol %
7. texture and other less tangible factors

Front 47

Champagne labels

Back 47

terms:
each producer is given a trade registration number. Brand owner identified by:
1. NM- negotiant manipulant (shipper) buys grapes and owns vineyards. Traditional Champagne merchant houses
2. CM Cooperatuve de manipulation- association of growers who produce and market collectively
3. RM Recolant Manipulant- individual estate producing wine using at least 95% of their own grapes
4. MA Marque d'Acheteur - brand by a third party merchant who buys champagne and commercializes it but is not involved in production.

Winemaker - Elaborateur

Front 49

champagne with food- Minerally brut NV (toasty aroma, ranges from subtile citrus to dry apple to vanilla flavors)

Back 49

1. raw fresh shellfish
2. delicately sauced fish
3. salty dishes such as caviar, smoked trout or salmon
4. dishes with mild flavors
5. Lightly spicy asian dishes
6. crab cakes and scallops with buerre blanc

Front 50

Champagne with food- extra dry (often perceived as rounder and mellower on the palate rather than sweeter)

Back 50

1. fish or poultry featuring tart fruits or sweet tasting vegetables
2. spicier asian or southwestern fare

Front 51

Champagne with food- Blanc de Blanc (somewhat creamy in texture with finesse, subtile vanilla, herb like and sometimes chalky)

Back 51

1. raw shellfish
2. grain based vegetarian dishes
3. poached white fleshed fish with lemon butter sauce

Front 52

Champagne with food- Blanc de noir ( generally richer in body with flavors more in cherry range

Back 52

1. roast chicken or roast duck without fruity sweet flavors on the palate

Front 53

Champagne with food- Rose (tart berry like fruit)

Back 53

1. Meatier, fleshier preparations such as roasted monkfish, grilled swordfish, or lobster
2. cured meats
3. Roast duckling
4. Dishes with tart berry flavors
5. Milder cheeses and unsweetened red berriees

Front 54

Champagne with food- Demi Sec or Sec-

Back 54

Spicy curries or red or white fruit based desserts

Front 55

Champagne with food- Vintage dated or Prestiege Couvees (crystalline purity of flavor)

Back 55

1. Umami rich seafood dishes in creamy sauces
2. Seafood or chicken with shitake, morel, or other wild mushrooms

Front 56

Champagne with food- Late Disgorged or older vintage Champagnes(mellow toasted brioche, toffee, mature fruit)

Back 56

Very understated dishes
1. poached salmon without sauce
2. steamed lobster

Front 57

Port- origins

Back 57

1.Late 17th century when british merchants were looking for alternatives to French wines
2. Originally unfortified
3. Port style we know today firmly established in late 18th and early 19th centuries
4. Originally fortified with brandy to stabilize wine for shipment, not to produce a sweet wine
5. 1840's British preference for sweet wine with 20% alcohol style we know today emerged as the dominant style.
6. Name comes from City of Porto on the atlantic
7. Many production areas in Alto Duoro too hot to age wine so aging usually took place in cooler more humid Vila Nova de Gaia across the river from Porto.
8. Aging in Nova used to be required- but since 1980s producers have option to age in Alto Douro
9. demarcated vinyards don't begin until about 60 miles inland

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Front 58

Port- demarcated regions

Back 58

1. First demarcated in 1756 by Marques de Pompal, Portugal's PM.
2. Commissioned geographical survey of Alto Duoro's existing vineyards including a very detailed classification incorporating the Baixo Corgo and Cima Corgo subzones
3.remote area east of Pinhao added in around 1790.
4. Total vinyard acerage approached 100,000 acres
5. Vineyards classified according to quality potential by a rating system testament to early appreciation of Terroir as guide to quality.
6. 1950's ,vineyards classified according to altitude, aspect, sun exposure, age of vines, and other factors .
7. Port vineyards among the most highly classified in the world. 12 criteria with a point total, and a rating scale from A to F.
8. 90,000 acres planted, owned by 30,000 growers, 85,000 separate vineyard plots classified

Front 59

Port- reasons for fortification

Back 59

1. Port originated as an export oriented wine.
2. production areas great for ripening and production, but transport conditions were bad, stabilizations methods rudimentary, and the journey took a long time. Wine began to deteriorate on the way to the port.
3. Solution- add alcohol to stabilize it despite the rigorous journey down river to the coast
4.British market developed a taste for sweeter flavors resulting from fortifying early in the fermentation process. This became the dominant style by the early 19th century.
5. Wine shipped in large 550 L casks called Pipes and bottled in London or other export markets. Now must be bottled in Portugal.

Front 60

Port subzones

Back 60

1. Baixo Corgo- in the west and centered on the town of Regua. Cooler and wetter than average for the region. Makes lighter wines and represents 45% of the Duoro plantings.
2. Cima corgo- further inland around the worn of Pinhao. Warmer and traditionally the home of the major Port shippers best vineyards. 40% of production.
3. Duoro Superior- furthest east, hottest and driest. Accounts for 15% of production.

Front 61

Port Terracing methods-Socalos

Back 61

1.dominant stone wall terracing until recent decades.
2. Involves 10-20 rows across each slope depending on steepness.
3. Mechanization impossible but easy to work manually
4. yields tend to be low because most vines in Socalos vineyards are older.
5. Works well in preventing erosion.

Front 62

Port Terracing methods- Patamares

Back 62

1.Original stone wall terraces supporting between 1 and 3 grapevine rows rarely seen today.
2. Modern version with no stone walls, contoured across the slopes horizontally toward the river at very steep inclines.
3. Earth banked up to establish the terraces. Easy to establish but have tendency to collapse during extreme weather.
4. Generally each have 2 vine rows. Wider than socalos, and can sometimes allow limited use of small tractors

Front 63

Port Terracing methods- Vinha ao alto

Back 63

Most recent method. Vertical planting system with vine rows climbing up the face of the slope.
Can't be used on steepest grades because it encourages erosion.

Front 64

Port- climate

Back 64

1. Extreme continental variations season to season
2. 100 degrees not unusual in summer, winter temps below freezing.
3. Precip lessens west to east. Most rain in late fall and early winter.
4. Temp increases west to east. Hotter temps produce lower yields with richer, more concentrated flavors
5. Dry autumns create long growing season and deeply concentrated fruit with high sugar, dense color, and low acid.

Front 65

Port- soil and geology

Back 65

1. Soils tend to be powdery clay-schist mixture full of stones overlaying pure schistous rock.
2. stones tend to resist erosion and allow more water absorption during winter rainy season. Rocks also absorb heat and radiate back during the cool growing season, promoting full ripening.
3. Soils high in acid (less so in Duoro Superior) which helps build concentration and rich flavor.
4. Yields are restricted by low level of soil nutrients.
5. Vines are able to grow deep roots in search of ground water.
6. lower slopes (up to 500') tend to be more heavily schistous and are most prized.
3. Difficult to establish vines without heavily working topsoil to to break up the rocks.

Front 66

Port- grape varieties

Back 66

Historically, many varieties of grapes planted and harvested together
1970's- small number of the authorized varieties were identified as having superior properties.
5 main quality grapes for production of Port:
1. Touriga Nacional- small dark berries, thick skin, cassis like flavors. Adds flavor complexity, depth of fruit, tannic backbone. Low yielding. Only accounts for 2% of the regions vines, but plays a significant role in higher quality Ports.
2. Touriga Franca - more highly scented with with prominent floral and leaf aromas. Similar dark berry flavor to Touriga Nacional but lower in tannin and suppler. Accounts for 22% of the Duoro vines
3. Tinta Roriz- (tempranillo)- softer less acidic fruit profile. Resinous, spicy and jammy, powerful red fruit, tobacco like sensations. Roriz is about 12% of the vines.
4. Tinta Barroca- raisiny when fully ripe adding richness and a chocolaty note to the blend. Moderate tannin and high alcohol. Represents 23% of the regions vines.
5. Tinta Cao - refined in style, juicy, fruity, undertones of sweet spices. Firm acidity but not as intense as the other varieties. Rare, only accounting for 1% of the regions vines.

Front 67

Port- Duoro topography

Back 67

1. extreme rocky schistous slopes between 35 and 70 degrees
2. could not be planted without significant alteration
3. Terraces first introduced when vines first planted in the 17th century.
4. Solacios replaced in the last 30 years with patamares- better suited to mechanization, but with a lower vine density and potential for soil erosion.
On less steep slopes vines planted vertically (Vinha ao alto)

Front 68

Port- fortification

Back 68

1. Fortified with 77% alcohol neutral brandy prior to completion of fermentation
2. Contains 90-130 grams residual sugar and 20% alcohol

Front 69

Port production process

Back 69

1. Grapes picked early morning before the sun is up to avoid the heat and deterioration of the fruit
2. Grapes mascerated quickly by foot, in tanks with frequent pumpovers, in autovinifiers, or autotreaders
Unless color extraction is quick, the port will be too pale because fermentation ends after 36 to 48 hours.
3. Juice ferments at high temp- 85 degrees or above, always with neutral yeasts, until around half the sugar is converted to alcohol.
4. Wine run off the skins into Pipes partially filled with brandy, halting fermentation and leaving the wine with about 20% alcohol.
5. Lots are divided into different aging categories, stored in the Duoro over the winter, and traditionally transported to Vila Nova de Gaia for aging (although some producers now age in the Duoro)
6. Port requres extensive aging because the process of mixing the wine with brandy requires time for the two to blend.
7. In Gaia, ports destined to become Tawneys are put into small, well seasoned 600 L oak or chestnut casks
8. Ports destined to become rubys, reserve, LBV or vintage are aged in larger vats up to 20,000 gal to retain color and fruit

Front 70

Styles of port- Bottle aged ports

Back 70

1. Bottled after 2 years in casks
2. unfiltered
3. Not ready to drink when bottled- require aging because they have significant tannins
4. When served they throw sediment so must be decanted.
5. Short shelf life after opening

Front 71

Styles of port- wood aged ports

Back 71

1. bottled after longer cask aging, when fully mature
2. Filtered, and ready to drink when bottled. No decanting required.
3. Relatively long shelf life after opening.
4. About 98% of all ports are wood aged.

Front 72

Major types of wood aged port - white port

Back 72

1. Made from native Duoro white grapes sich as Rabigato, Codega, Viosinho, and Malvasia Fina.
2. Range in style from dry to sweet (often called Lagrima)
3.Fermented without skin contact
4. Aged in 550 liter oak pipes
5.Often served chilled

Front 73

Major types of wood aged port - Ruby Port

Back 73

1. produced from moderate quality, young fruity grapes originating primarily in Baixo Corgo
2. Generally aged 3 years in large neutral casks.
3. Somewhat grapey and straightforwardly sweet with a red fruit bouquet

Front 74

Major types of wood aged port - Tawney Port

Back 74

1. Also moderate quality young fruity grapes originating primarily in the Baixo Corgo
2. Generally aged 3 years
3. Tawneys experience less color extraction and shorter skin contact.
4. Mellower with nut-like aromas

Front 75

Major types of wood aged port - Reserve Port

Back 75

1. Premium ruby using higher quality grapes that require between 4 and 6 years aging in casks.
2. Richer and fuller, dark in color, with strong chocolaty notes.
3. Flagship of production of most of the Port producers

Front 76

Major types of wood aged port - Reserve Tawney Port

Back 76

1. Not an official category with mandatory aging requirements
2. Refers to Tawneys aged between 3 and 10 years.
3. Elegant aromas and flavors are midpoint between the direct fruitier characteristics of basic tawney and the rich mellow dried fruit nuttiness of the 10 year Tawney.

Front 77

Major types of wood aged Port- Tawney Ports with Indication of Age

Back 77

1. finest grapes
2. Mandatory average aging requrements which appear on the label (10, 20, 30 or 40 year)
3. Legally regulated category since 1970
4. As they age they get lighter in color and tannins soften
5.Have as much prestiege as Vintage Ports in the Portugese market

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Major types of wood aged Port- Colheita Port

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1. Rare category from a single year, but aged like a tawney.
2. Cannot be bottled until aged at least 7 years but in practice many age much longer
3. Must put vintage year and year of bottling on the label.
4. Do not change once in the bottle because they are filtered.
5. Can be thought of as an aged Tawney from a single year.

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Major types of wood aged Port- LBV

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1.Not a vintage port but labeled with a vintage date.
2. Vintage port bottled after 2 years; LBV bottled after 4-6 years.
3. Style legally sanctioned in 1970 to make service in restuarants less complicated.
4. LBV ages in pipes, has rich fruit and moderate but persistant tannins.
5. Not filtered and will throw sediment

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Bottle aged ports-

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1. Only 2 types: Vintage Port and Single Quinta Vintage Port
2. Vintage is declared by each house (with approval from Port Wine Institute) only in best years when weather allows setting aside a small portion of production for long aging.
3. Vintage declarations average 3-4 per decade.
4.Grapes invariable originate from A vineyards
5. Capable of decades long aging
6, As of 1974, vintage Port must be bottled in Portugal.
7. Single quinta vintage- produced from the best quintas owned by a single shipper, or a single quintas in years considered good but not as good quality as a declared vintage.
8. Otherwise, aged and bottles same as vintage ports
9. Drinkable earlier because they are somewhat less concentrated and less tannic, and usually less expensive.

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Storing Port

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1. Bottle aged ports (vintage and single quinta vintage)are the only ports that need to be aged for the long term- others are ready to drink when released.
2. store bottles on their sides in a cool dark cellar
3.bottle aged ports that have not been decanted can be stored for a few days after opening.
4. Cask aged ports will remain good for a month or two after opening if recorked.

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Port serving temp

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1. White port- chilled
2.Tawney- 55 degrees
3. Ruby- 60-62 degrees

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Decanting Port

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1. Age of the vintage should determine how soon to decant before serving
2. less than 15 years, 2-3 hours prior to drinking to soften youthful tannins
3. mature port- decant just before serving

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Port labels

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1. Alcohol content always 19-22%
2. Cask aged ports do not improve once bottled. Check for years of aging on the label. Listing age mandatory for aged Tawneys, Colheita, and LBV
3. In a colheita and LBV, the age is the difference between the vintage date and the bottling date.

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Port and chocolate

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1. tawney with high butterfat mellower style milk chocolates. Good with nuts or caramel
2. rubys pair well with darker bittersweet chocolate. Go well with red or black berries

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Port- when to serve

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1. with dessert,
2. with cheeses
3.by itself after dinner

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Port- other pairings

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1. White port as aparatif over ice or with a twist of lemon or lime
2.White port with sparkling water or tonic
3. Lagrima (sweet style white port) good with custard, flan, creme caramel (also good with Tawney)
4. Pair Tawney with Creme Brulee, maple flavors, honey based desserts
5. Tawney as an aparatif, often chilled, with savory, slightly salty hors d'oeuvre
6. aged tawneys and colheitas- richness more like butterscotch than caramel. more delicate and complex. Good with less sweet flavors such as dried fruits, aged mountain cheeses, terrines and pates.
7, Reserve rubys with ripe jammy aromas and raisiny black current and cherry fruit good with dark chocolate desserts such as chocolate mousse.
8. LBV with more intense nose of berries, mocha and walnut good with dark chocolate accompaniments such as cakes and torts.
9. Vintage and Single Quinta Vintage are richly extracted with black fruit notes, chocolate, mint and nut flavors. Classic pairing is with Stilton. do not serve with sweet dishes.