Csw- Chapter Eleven Spain And Chapter Twelve Portugal

Front 1

Spain wine production volume

Back 1

3rd Largest producer by volume, after France and Italy (though in 2013 was #1)

Front 2

Spain grape acreage and global ranking

Back 2

2.5 million acres (#1)

Front 3

Spain Geography and Climate

Back 3

Most is mountainous, interior of country is raised on large plateau (the Meseta). 60% of wine production is above 2000 ft elevation. Mostly continental climate because of network of mountains blocking ocean influence, esp Pyrenees and Cantabrian Cordillera blocking N storms. Only NW corner of country is maritime in climate. SW coastal areas have Mediterranean climate.

Front 4

Grape variety responsible for 25% of the acreage of Spain (#1 most planted variety)

Back 4

Airén (used for brandy and bulk wine)

Front 5

Grape variety responsible for 20% of the acreage of Spain (2nd most planted variety)

Back 5

Tempranillo, grown throughout the country but especially in the northern part of the Meseta.

Prized for long-lived wines with moderate acid, and spice, chalk, strawberry, tobacco aromas often with oak influence.

Front 6

Synonyms of Tempranillo in Toro

Back 6

Tinta de Toro

Front 7

Synonyms of Tempranillo in Ribera del Duero

Back 7

Tinta del País or Tinto Fino

Front 8

Synonyms of Tempranillo in Catalonia

Back 8

Ull de Llebre

Front 9

Synonym of Tempranillo in La Mancha and Valdepeñas

Back 9

Cencibel

Front 10

Synonym of Tempranillo in Portugal

Back 10

Aragonez

Tinta Roriz (in Douro)

Front 11

Main grape varieties found throughout Spain

Back 11

Red: Tempranillo, Garnacha (grenache), Monastrell (Mourvedre)

White: Macabeo (Viura)

Front 12

Synonym for Viura (grape)

Back 12

Macabeo

Front 13

Regionally associated main grape varieties of Spain

Back 13

Jerez: Palomino and Pedro Ximenez

Cava: Parellada and Xarel-lo

Rías Baixas: Albariño

Front 14

Spanish wine Law hierarchy

Back 14

1. Wine: Vinos de Mesa

2. PGI: vinos de la tierra

3. VCIG (region to be elevated to DO)

4. PDO: DO, DOC,

5. Vinos de pago

Front 15

Vinos de Mesa

Back 15

Lowest legal wine category in Spain, equivalent to EU's "wine". Literally "table wine"

Front 16

Vinos de la tierra

Back 16

Legal wine category in Spain. Literally "country wine", and equivalent to EU PGI category. Sourced within a single geographic indication and meets nominal abv and sensory standards.

46 in Spain, noted by "vino de la Tierra de" followed by the region name

Front 17

Vinos de Calidad con Indicación Geográfica (VCIG)

Back 17

Spanish wine legal category. Intended as a 'probationary' status for up and coming regions that can except to be promoted to DO status. Eligible for promotion after five years.

Labeled with "Vino de Calidad de" followed by the region name. As of mid 2014, seven regions.

Front 18

Seven VCIG regions of Spain

Back 18

Cangas

Valles de Benavente

Valtiendas

Sierra Salamanca

Granada

Las Islas Canarias

Legrija

Front 19

Denominaciónes de Origen (DO)

Back 19

Spanish wine legal category, equivalent to PDO in EU. From a demarcated zone with regulations in regard to grape, yield, winemaking, aging.

--As of 2014, 67 in Spain not counting Pagos or DOCas.

--Each has a regulating body (consejo regulador) that controls production and practices

--DO on the label, except optional for Sherry and Cava

Front 20

Denominaciónes de Origen Calificada (DOCa)

Back 20

Spanish wine legal category, equivalent to PDO in EU. Higher standards than DOs. Must have done well as DO for 10 years.

Priorat and Rioja the only DOCa regions so far

In Priorat, may go by Catolonian equivalent acrocnym of DOQ

Front 21

Vino de Pago

Back 21

Spanish wine legal category. Literally, "estate wine". Established to recognize single vineyards of distinction. May or may not lie within an existing DO/ DOCa, but are technically DOs in and of themselves. 14 pagos as of 2014

--Must be made and bottled at the winery or in the area the vineyard is located.

--A pago within a DOCa is a "pago calificado"

Front 22

Spain Aging Requirements and Terminology for Red Wine DOC and DOCa

Back 22

Crianza- 2 years (6m in barrel*)

Reserva- 3 years (12m in barrel)

Gran Reserva- 5 years (18m in barrel*)

*for rioja, 12 months in barrel for crianza and 24 for Gran Reserva

Front 23

Spain Aging Requirements and Terminology for White and Rosé Wine DOC and DOCa

Back 23

Crianza- 1 years (6 in barrel)

Reserva- 2 years (6 in barrel)

Gran Reserva- 4 years (6 in barrel)

Front 24

Aging Terms and Requirements for use by both PGI and PDO wines

Back 24

Vino Noble ("noble wine"): min 18 months aging in barrel or bottle

Vino añejo ("aged wine"): min 24 months in barrel or bottle

Vino viejo ("old wine"): min 36 months aging in a strongly oxidative environment exposed to light, oxygen, and/or heat

Front 25

"Joven"

Back 25

"young"...for use with PDO wines only released the year it was made. If oak aged, for less than the Crianza legal minimum.

Front 26

Galicia climate/geography

Back 26

Northwest corner of Spain, exposed to the Atlanic and is therefore cooler and wetter. Notable for higher acid wines relative to the rest of Spain.

Front 27

Rías Baixas DO

Back 27

In Galicia, broken into five subregions. Known for dry fragrant high acid white made mostly with Albariño, along with Loureira and Treixadura.

Front 28

Ribeiro DO

Back 28

In Galicia. Mostly white wines made from an array of grapes including Albariño

Front 29

Valdeorras DO

Back 29

In Galicia

Front 30

Duero river flows through which Spanish wine regions?

Back 30

Catsile-Léon, and past Toro, Rueda, Cigales, and Ribera del Duero

Front 31

Duero Valley geography and climate

Back 31

High plains of the northern Meseta. Cold winters, hot summers, with less rain than Green Spain because of mountains to the north.

Front 32

Toro DO

Back 32

In Duero Valley. Primarily red wine from Tempranillo but also rosado and white. Resurgence of winemaking in the last few decades with modernization and improvements

Front 33

Rueda DO

Back 33

In Duero Valley. Significant diurnal variation. White wine region featuring Verdejo. Light, aromatic, well-priced wines. Some experimentation with oak.

Sauvignon blanc also being introduced to make varietal wine or blend with Verdejo.

Red wines allowed starting 2008, with tempranillo, Cab sauv, merlot, and Garnacha

Front 34

Cigales DO

Back 34

In Duero Valley.Mostly reds and rosatos from tempranillo, with some Garnacha as blending wine for the rosados

Front 35

Ribera del Duero DO

Back 35

In Duero Valley.On par with Rioja for its red wine quality.

Must be min 75% Tempraillo. Cab sauv, Merlot, Malbec, Grenache can make up the rest.

Challenging climate- both hot and cold extremes, but most vineyards are at 2500+ ft

Front 36

Navarra DO

Back 36

Between Rioja and French border. Some Rioja DOCas cross into Navarra but rest is Navarra DO. Climate similar to Rioja.

Historically famous for rosado, now reinventing with more international varieties (cab sauv, merlot, chard) as well as termpranillo and grenache

Front 37

Rioja geography and climate

Back 37

North/central Spain. Closer to Bordeaux than the Mediterranean sea. In the Ebro River Valley. Continental climate moderated by Med influences. Warm sunny summers and milder winters

Front 38

Rioja production (fraction of Spain's total)

Back 38

1/6th

Front 39

Rioja DO/DOCa history

Back 39

First region designated as a DO (1925) and DOCa (1991)

Front 40

Rioja sub-regions

Back 40

Rioja Alta- high altitude, hilly area covering majority of the western half of the region.

Rioja Alavesa- region north of the Ebro

Rioja Baja- lower, flatter part of the eastern valley. Hotter climate than the other two.

Front 41

Rioja sub-region- Character and quality

Back 41

Most of the quality grapes come from cool slopes of Rioja Alta and Alavesa. Rioja Baja is flatter and gets hotter. Regardless, most Riojas consist of a blend of multiple sub-regions

Front 42

Rioja DOCa Grape Varieties

Back 42

90% red.

Permitted: Tempranillo (main), Garnacha, Manzuelo (Cariñan/Carignan), Graciano.

Whites: Viura (Macabeo). To a lesser extent Garnacha Blanca, Malvasia. A few Sauv Blanc and Chardonnay plantings

Front 43

Red Rioja Wine Styles

Back 43

Tempranillo based, with extended American oak (now some use French oak).

Traditional: less of a focus on fruit, more earth, minerality, leather

Modern: more fruit forward, some SV and varietal wines

Rosado usually majority Garnacha

Front 44

White Rioja Wine Styles

Back 44

Must have minimum 51% Viura. Usually cold fermented and released young, but some producers still make traditional barrel fermented, oak-aged style.

Front 45

Aragón

Back 45

In autonomous region east of Navarra and Rioja.

Home to the Somontano DO

Eight red varieties grown, including: Cab sauv, merlot, Syrah, Garnacha. Seven white grapes, mostly Chardonnay and Macabeo (Viura)

Also produced intensely colored rosados with mostly Garnacha.

Front 46

Catalonia/Cataluña/Catalunya DO

Back 46

Only region of Spain to have DO cover entire region. Relatively cool Mediterranean climate with few challenges. Produces more than 20% of Spain's DO wine.

Front 47

Priorat DOQ (Priorato DOCa) Geography and Climate

Back 47

In Catalonia. Promoted to DOCa in 2009 due to work done to revolutionize industry there in the 80s.

Mountainous region east and inland from Barcelona. 18 mi from the Mediterranean but shielded by mountains. Known for its llicorella soils of flat stones made of slate flecked with mica.

Front 48

Priorat DOQ wine style

Back 48

llicorella soil provides distinct herbal and mineral character to the powerful, deep red wines.

Front 49

Priorat DOQ grape varieties

Back 49

Red: Garnacha as primary, with Carignan (Cariñena a close second). Cab sauv, merlot, and Syrah also allowed

White: Garnacha blanca, Macabeo (Viura), Pedro Ximenez

Front 50

Tarragona DO

Back 50

In Catalonia. One of the larger DOs. Diverse mix of soil and climate, making a range of wine. Young reds, rosados, whites, and port-style fortifieds.

Nearly 75% production devoted to full-bodied, aromatic whites.

Front 51

Montsant DO

Back 51

In Catalonia. Created in 2001 from Falset (a former subzone of Tarragonna). Grenache and Carignan with old vines, as well as new plantings of tempranillo, cab sauv, and syrah

Front 52

Costers del Segre DO

Back 52

In Catalonia. Several discontinuous subzones with a dozen indigenous and international grapes. Recent improvements in quality. Lots of blending of traditional and international varieties.

Front 53

Penedés DO

Back 53

In Catalonia. Region on the forefront of modernization of the 70s. First region to use stainless steel and temp control. White wine focused.

Makes Cava, but also non-sparkling using Xerel-lo (leading grape), Macabeo (Viura), and Parellada. International varieties, mainly chardonnay, have a prescence

Front 54

Cava- basics

Back 54

Spain's high quality, traditional method sparkling wine.

Cava designation is mostly in Penedés but is acutally scattered all over Spain with a total of 8 regions allowed to produce Cava.

About 10% of Spain's quality wine, and 1/2 is exported

Front 55

Cava- Geography and Climate

Back 55

Scattered all over Spain with a total of 8 regions allowed to produce Cava. Traditional heart is San Sadurnì de Noya west of Barcelona. Other cava-producing towns are Barcelona, Tarragona, Lleida, and Girona. Most Cava made in Catalonia with a moderate daily temp, higher humidity, and chalky soil.

Front 56

Cava Grape Varieties

Back 56

Classics: Macabeo, Xarel-lo, Parellada (all white)

Other approved: Chardonnay, Malvasia, Pinot Noir, Garnacha, Monastrell, Trepat (rosado only)

Macabeo- dry wine of balanced acid and subtle aroma

Xarel-lo - full-bodied, pleasant wines with good acid

Parellada- good at higher elevation. Smooth wine with moderate alcohol. More subtle than Xarel-lo but provides backbone and acidity

Front 57

Cava sweetness levels

Back 57

Brut nature: 0-3g/L

Extra Brut: up to 6 g/L

Brut: up to 12 g/L (half of production)

Extra dry: 12-17 g/l

Seco (dry) 17-32 g/l

Semiseco: 32-50 g/L

Sweet (Dulce): >50

Front 58

Cava (designation) sweetness, aging, type

Back 58

Any sweetness level

Minimum nine months aging on the lees

can be white or rosé

75% of production

Front 59

Cava Reserva sweetness, aging, type

Back 59

Brut or drier

Minimum 15 months aging on the lees

can be white or rosé

15% of production

Front 60

Cava Gran Reserva sweetness, aging, type

Back 60

Brut or drier

Minimum 30 months aging on the lees

can be white or rosé

<5% of production

Front 61

Castilla-La Mancha wine region

Back 61

in the Central Meseta. Vast acreage of Airén grapes, most used in brandy.

Front 62

La Mancha DO

Back 62

In central Meseta. Airén and Cencibel (tempranillo), as well as international varieties

Front 63

Valdepeñas DO

Back 63

In centra Meseta, surrounded by the La Mancha DO. Somewhat better reputation.

Front 64

Up and coming central/southwest Span regions

Back 64

Alicante, Valencia, Jumilla, Balearic Islands. Med climate. Monastrell is an important grape variety

Front 65

Jerez/Xérès and Andalusia geogrpahy/climate

Back 65

Southwest of Spain between Cadiz and Seville. Hot and dry, but Sherry region is cooler due to Atlantic influence. Sanlucar de ABarrameda and Puerto de Santa Maria are both seaports and vineyards close to the water are markedly cooler. Summer is cloudless with no rain.

Front 66

Sherry DO Grape Varieties

Back 66

Three allowed grapes-

1. Palomino- primary grape

2. Pedro Ximenez (PX)- principal sweetening agent

3. Moscatel (Muscat of Alexandria)- grown in small amounts to add as sweetener or for a "fruity" characteristic.

Front 67

Sherry DO soil types

Back 67

Each grape has affinity to different soil type.

Palomino- abariza soil (about 30% chalk) along with clay and sand

PX- baro (clay with iron oxide and some chalk/sand)

Mostcatel- arena (sandy soil)

Front 68

"Sherry Triangle"

Back 68

Sherry growing area demarcated by towns:

Jerez de la Frontera

Sanlucar de Barrameda

Puerto de Santa Maria

Front 69

Sherry Wine Styles

Back 69

All Sherries begin as dry wines and are fermented to dryness before fortification (???? exception PX?)

Fino and Oloroso two main categories, with style ranges within them. Sherry can ultimately be sweet or dry. Color ranges from pale yellow, tan, and brown to nearly black.

Front 70

Distinguishing factor between Fino and Oloroso Sherry.

Back 70

The prescence of Flor. Fino sherries are less fortified to encourage the prescence of Flor, a floating yeast mat that prevents oxidation.

Front 71

Fino Sherry

Back 71

Pale, delicate, dry wine made from Palomino grapes under the influence of Flor yeast. Around 15% abv.

Front 72

Manzanilla Sherry

Back 72

Has it's own DO (Manzanilla Sanlucar de Barrameda DO). A Fino Sherry made in the seaside town named in the DO. More vigorous Flor population due to humid maritime influence. Tastes like Fino but with a "briny" element

Front 73

Pale Cream Sherry

Back 73

Fino Sherry that has been sweetened. Originated in Bristol, England.

Front 74

Amontillado Sherry

Back 74

A hybrid-style sherry that starts life as a Fino, but lost its Flor after a few years (either naturally or due to additional fortification). After this it is aged like an Oloroso in the presence of Oxygen. Has the characteristics of Fino with the additional intense nutty characteristics of an Oloroso.

Front 75

Palo Cortado Sherry

Back 75

Hybrid-style Sherry, rare; originally happened spontaneously. Made from Fino-quality base wine, but that never develops Flor as expected. Then continues aging oxidatively, but never quite becomes like an Oloroso. Color and body of an Oloroso, nutty like an amontillado, but without the Fino/flor charateristics.

Front 76

Oloroso Sherry

Back 76

Higher abv to prevent too much oxidation and to prevent the formation of Flor. Gets increasingly dark in color as it ages. Nutty flavor. Dry.

Front 77

Cream Sherry

Back 77

A sweetened Oloroso

Front 78

Pedro Ximenez Sherry

Back 78

A sweetened, dried grape Sherry made with sun dried PX grapes and not fermented to dryness. Fortified, then Solera aged in barrel. Dark, viscous, sweet.

Front 79

Sherry Age Labeling

Back 79

1. Age indication. Sherries with age of 12-15 years can be labeled with age indication.

2. Certified Age. V.O.S and V.O.R.S

Front 80

V.O.S

Back 80

Vinum Optimum Signatum/ "Very Old Sherry"

For Certified age sherries. At least 20 years of Solera aging.

Front 81

V.O.R.S

Back 81

Vinum Optimum Rare Signatum/ "Very Old Rare Sherry"

For Certified age sherries. At least 30 years of Solera aging.

Front 82

Montilla-Moriles DO

Back 82

East of Jerez, known for rich desert wines. More inland than Jerez, and therefore more continental climate that is warmer and dryer than Sherry. PX grape is 70% of plantings, and heat means grapes ripen to intense sugar levels, so the abv is 14-16% despite most wines are unfortified. Also makes Mostcatel dessert wines and small amount of dry still wine.

Front 83

Portugal geography and climate

Back 83

Bordered by Atlantic and Spain. Most of country taken up by ridges and valleys, and the steep slopes limit vineyard plantings. Coastal part of northern Portugal is green with lots of rain, like Green Spain, with moderate temps and some humidity. Southern coast becomes more Mediterranean, with the interior quickly becoming continental due to the mountains. South near Spanish border temps have extremes, with little rain.

Front 84

Portugal's native grapes.

Back 84

Nearly 350 varieties, with international varieties not planted much until recently. Most are native to Portugal except for small crossover with Spain.

Front 85

Castelão

Back 85

Most widely planted red grape of Portugal, complex herbal character but can also be made into early easy drinking style).

Front 86

Three Main Grapes of Port

Back 86

Touriga Nacional- capable of producing complex wines with firm structure and black fruit flavors

Touriga Franca- typically used in blends. Floral, blackberry, and plum notes.

Tinta Roriz- Tempranillo (red fruit, olive, herbal)

Front 87

Baga

Back 87

Red grape variety of Portugal. Can be extremely tannic and is often aged in old barrels to avoid addition of wood tannins. Age-worthy, robust wines with plum and tobacco notes

Front 88

Trincadeira

Back 88

Red grape variety of Portugal. AKA Tinta Amerela. Difficult to grow and does best in hot dry areas of the Douro and the Alentejano (inland S region). Vibrant acidity and blackberry, herb, and pepper aromas.

Front 89

White grapes of Portugal

Back 89

White wine is < 1/3 of Production.

Most widely planted white grape is Fernão Pires (AKA Maira Gomes)

In Vinho Verde, Loureiro and Alvarinho (Spain's Loureiro and Albariño) are the predominant grapes. Tart and mineral with peach/citrus.

Madeira is also based on white grapes (Sercial, Verdelho, Bual, Malvasia)

Front 90

Fernão Pires (AKA Maira Gomes)

Back 90

Most widely grown white grape in Portugal. Found mainly in the South, especially in Palmela DOC, Tejo DOC, and Setubal SOC.

Very aromatic and produced in a range of styles, including still and sparkling.

Front 91

Portuguese Wine Laws

Back 91

Wine: Vinho de Portugal- basic wine formally known as vinho de mesa. 1/4 of production

PGI: Vinho Regional- country wine from one of 14 VRs (12 mainland + 1 Azores + 1 Madeira)

PDO: DOC- Primary quality wine category. 29 including Port and Madeira.

Front 92

Minho

Back 92

A region of Portugal located in the Northwest. Vinho Verde DOC is located here. Coolest and wettest part of Portugal. White wine area.

Front 93

Vinho Verde DOC

Back 93

Despite name, can be white, pink, or red. Green refers to this being a wine that should be drunk young. Often a light effervescence. Also made in full sparkling versions.

White: Produced mostly from Loureiro (richer palette) and Alvarinho (lean and acidic). Alvarinho dominant vinho verde is more mineral and tart compared to Rias Baixas wine. Light with fresh citrus. Low abv (min 8.5%) and high acid.

Red: Mostly from Vinhão. deep colored, full bodied. Unlike whites, undergoes MLF. usually stays within Portugal.

Front 94

Allowed Grapes in Vinho Verde DOC

Back 94

White: Alvarinho, Loureiro, Trajadura, Arinto, Avesso, Azal, Batoca

Red: Vinhão, Amaral, Borraçal, Alvarelhão, Espadeiro, Padeiro, Rabo-de-Anho

Front 95

Duoro Valley Appellations

Back 95

Douro DOC

Porto DOC

Port has taken historical importance and is still 2/3 of production, but still unfortified wines under the Douro DOC have gained a good reputation.

Front 96

International varieties grown in the Douro valley are released with what designation?

Back 96

VR Duriense (PGI category). Not allowed within Douro DOC

Front 97

Douro Valley Geography and Climate

Back 97

Vineyards begin 40 miles east of Oporto and extend 60 miles east to Spanish border. Rugged and Remote.

Three subregions:

1) Baixo Corgo- westernmost section. Fertile, ample rain. Makes lighter port styles.

2) Cima Corgo- central core. Steep rocky slopes of schist and granite. Terraced. More temp extremes and less rain. The best Port.

3) Douro Superior- upriver eastern portion. Even more extreme climate than Cima Congo. Largest subzone, but only 1/4 is for Port, rest for regular wine.

Front 98

Douro Valley Grape Varieties

Back 98

Dozens Authorized for Port.

Most red Port is from five varieties:

Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinta Cão

Most white Port is: Gouveio (Verdelho) and Malvasia Fina

Front 99

Cadastro

Back 99

The ranking system for vineyards providing grapes for Port. 12 factors (altitude, yield, etc), awarding points to get final score. Score determines rank from A to F.

The vineyard ranking determines the 'beneficio' or volume of Port a vineyard is allowed to produce

Front 100

Port Wine Historical and Current Production

Back 100

Port made for shipping to England and Netherlands, so fortified. Vinified and aged in the valley and then sent via River to Oporto. Center of Port trade shifted to Vila Nova de Gaia in the 1800s, where lodges owned by negociants ("shippers") were. Now truck transported, but more estates controlling the whole process in the Douro.

Front 101

Ruby Port

Back 101

Simplest of Ports, and the biggest category in terms of amount produced. Vibrant red color and youthful aroma but not the longevity and complexity of other Ports.

Aged in oak for min 2 years.

Front 102

Réserve Port

Back 102

A blend of premium Ruby Ports bottled after 4-6 years aging in oak vats. More like Tawny Port in Style.

Front 103

Late-Bottled Vintage (LBV) Port

Back 103

Wine from a single year, matured in oak vats for 4-6 years after harvest.

Most are filtered and intended to be drunk upon release

Front 104

Tawny Port

Back 104

Essentially, Ruby Port that is aged long enough in oak for the color to oxidize to a brown shade, with more oxidized and richer flavor. Can be aged for only a few years but usually longer. If there is an age (10, 20) etc on the label, this is the average of the time the wine spent aging in the cask.

Front 105

Vintage Port

Back 105

From a single year's harvest, only made in the best vintages. Average of 3 declared vintages for a producer in a decade.

Wine spends two winters in cask, then is bottled and cellared for years before release

Front 106

Single Quinta Port

Back 106

made from grapes from a single vineyard but can be vintage or NV. Sometimes produced in less than ideal years that weren't declared but from vineyards that did well.

Two years in cask

Front 107

Colheita Port

Back 107

A single vintage Tawny Port.

Must stay in cask for min 7 years, but most producers age longer.

Very few make this style

Front 108

White Port

Back 108

Less common than red Port. Made with Malvasia Fina, Gouveio (Verdelho), Rabigato, etc.

made off-dry and sweet, and served as an apertiff

Front 109

Rosé Port

Back 109

Croft introduced it in 2008 to appeal to a new generation. Other shippers followed suit.

Front 110

Madeira Geography and Climate

Back 110

Small Volcanic island in Atlantic off coast of Morocco. Highest point 6000 ft above sea level. Vines planted on steep terraced slopes. Mild subtropical climate with little temp variation. Rainfall is moderate but most is during the winter, requiring irrigation through a series of canals called levadas (date from the 15th cen)

Front 111

Labeling of unfortified wines from Madeira

Back 111

Must use the VR Terras Madeirenses designation. Maderia DOC covers the whole island but is only for fortified wine

Front 112

Madeira Grape Varieties

Back 112

Most widely planted: Tinta Negra Mole

"Noble" varieties: Sercial, Verdelho (Gouveio), Boal, and Malvasia (Malmsey)

Sercial planted at highest elevation, Verdelho under that, and Malvasia and Boal near sea level

Front 113

Grape varieties that make dry styles of Madeira

Back 113

Sercial, Verdelho, Tinta Negra Mole.

Fortified after the wine has fermented to dryness

Front 114

Grape varieties that make sweet styles of Madeira

Back 114

Boal, Malvasia, Tinta Negra Mole.

Fortified during fermentation.

Front 115

Madeirization

Back 115

'cooked' wine. Named after Madeira because fortified wine sent on Ships stored in hot holds took on this character and then were purposely replicated

Front 116

Two methods of madeirization in Madeira wine

Back 116

Canteiro method: wine stored in rafters of uncooled warehouse for min 2 years (bottled at min 3 years of age but most longer). Best quality.

Estufagem process: artificially heated, with less cost/time required

Front 117

Two Estufagem Methods for making Madeira

Back 117

Cuba de calor: left in a concrete/steel vat and hot water is circulated through a coil for min three months, heating wine to 122F. Wine rests in estufa for 90 days, then aged in cask.

Armazem de calor: wine is stored in vats in a room heated with steam to over 120F for six months to one year, w/ the wine reaching 86-100F. More gentle and and is an intermediate methond between Cuba de calor and Canteiro. Maderia Wine Company uses this method.

Front 118

Madeira wine styles (4)

Back 118

Traditionally takes the name of the grape used.

Sercial: extra dry or dry and highly acidic

Verdelho: off-dry/medium dry

Boal: raisiny and sweet/medium dry

Malmsey: very sweet and rich, but balanced acid

Front 119

Madeira made with blends of grapes (labeling requirements)

Back 119

Once Portugal joined the EU, required 85% of any listed grape which was often not the case with Madeira, so these styles decreased.

When made, they are labeled under a proprietary name or just named "Madeira" along with a bottle age and sweetness indication

Front 120

Rainwater Madeira

Back 120

name of an uncommon, blended Madeira made in an off-dry style

Front 121

Solera Maderia

Back 121

aged in a fractional blending system. Age on bottle is the age the Solera was started

Front 122

Vintage Madeira

Back 122

Vintage date can be listed if all wine comes from one harvest and has been aged for a minimum for five years.

Front 123

Bairrada DOC

Back 123

South of Oporto, maritime climate. Diverse appellation producing white red, rosé, and sparkling, but mostly red.

Highly tannic Baga grape is the basis of Bairrada DOC red wine, and Maria Gomes is the main white. Sparkling is made in the trad method

Front 124

Dão DOC

Back 124

In the center of the country, south of the Douro river. More continental climate. Range of wine made, but focus is on complex full-bodied red.

Reds must have min 15% Touriga Nacional, but many have more.

Leading white grapes are Encruzado and Bical

Front 125

Lisboa VR

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Produces much of Portugal's regional wine. Fresh crsip whites based on Arinto. Reds are fruit forward based on indigenous varieties but International grapes also permitted.

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Tejo region

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Center of the country, slightly south. Main source of vinho de Portugal and makes a large quantity of VR wine. One DOC (Tejo)

Red: Castelão Trincadeira

White: Fernão Pires

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Colares DOC

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Portugal, within Lisboa region.

High acid, high tannin reds based on Ramisco

Aromatic whites based on Malvasia

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Setùbul DOC

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South of Tejo, in western portion of country but protected by the Arrabida mountain range.

Vin doux naturels based on Muscat of Alexandria. When 85%+, can be labeled "Moscatel de Setùbal"

Also dry reds based on Catelão

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Pamela DOC

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South of Tejo, in western portion of country but protected by the Arrabida mountain range.

Mainly reds based on Castelão grape, which thrives in the sandy soil

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Alentejo DOC

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Leading grapes: Aragonêz (tempranillo), Trancadeira, and Alicante Bouschet.

New plantings of Cabernet and Syrah

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Algarve wine region

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Southernmost Portuguese wine region. Lagos DOC, Portimão DOC, Lagoa DOC, Tavira DOC

Dry red- Castelão

Dry white- Arinto

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Azores

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DOCs: Biscoitos, Gracisoa, Pico

Azores VR

Mostly Whites based on: Verdelho, Arinto, Terrantez

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Key wine styles and grapes of Minho

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Dry, high acid whites (also red rosé + sparkling)

Alvarinho, Loureiro

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Key wine styles and grapes of Douro

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Fortified and unfortified reds

Touriga Nacional, Touriga Franca, Tinta Roriz

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Key wine styles and grapes of Tràs-os-Montes (N. Portugal)

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Dry reds (Bastardo, Tinta Roriz, Touriga Franca)

Dry white (Fernão Pires)

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Key wine styles and grapes of Bairrida

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Tannic Reds based on Baga grape

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Key wine styles and grapes of Dão

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Mostly full bodied reds (along with white, rosé, sparkling)

Touriga Nacional, Tinta Roriz, Jaen

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Key wine styles and grapes of Beira Interior

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Dry reds- Bastardo, Tinta Roriz, Touriga Nacional

Dry whites- Arinto

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Key wine styles and grapes of Lisboa

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Dry reds- Bastardo, Trincadeira

Dry whites- Arinto

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Key wine styles and grapes of Tejo

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Dry reds- Castelão, Trincadeira

Dry whites- Fernão Pires

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Key wine styles and grapes of Penìnsula de Setùbal

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Dry reds- Castelão

White- Moscatel

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Key style and grapes of Rias Baixas (Galicia)

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Dry whites- Albariño, Loureira, Treixadura

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Key wine styles and grapes of Ribeiro (Galicia)

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Mostly dry white- Albariño

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Key wine styles and grapes of Valdeorras (Galicia)

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Red and whites- Mencia, Godello, int'l var

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Key wine styles and grapes of Cigales (Duero Valley)

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Reds and rosados- Tinta del Paìs (Tempranillo)

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Key wine styles and grapes of Ribera del Douro (Duero Valley)

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Intense rich reds based on Tempranillo

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Key wine styles and grapes of Rueda (Duero Valley)

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Dry whites based on Verdejo (+Viura and Sauvgnon blanc)

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Key wine styles and grapes of Toro (Duero Valley)

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Dry reds based on Tinta del Toro (Tempranillo)

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Key wine styles and grapes of Navarra (Ebro River Valley)

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Reds, whites, rosados. Tempranillo, Garnacha, int'l varieties

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Key wine styles and grapes of Rioja (Ebro River Valley)

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Long lived, usually oak-aged reds made with Tempranillo + Garnacha, Mazuelo, Graciano

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Key wine styles and grapes of Somontano (in Aragòn)

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Mostly reds and rosados
Cabernet Sauvignon, Merlot, Chardonnay

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Key wine styles and grapes of Montsant (Catalonia)

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Mostly red- Garnacha, Cariñena

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Key wine styles and grapes of Penedès (Catalonia)

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Dry whites- Macabeo (viura), Xarel-lo, Parellada

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Key wine styles and grapes of Priorat (Catalonia)

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Powerful reds from Garnacha, Cariñena

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Key wine styles and grapes of Tarragona (Catalonia)

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Full-bodied, aromatic whites from Macabeo, Garnacha Blanca, Pedro Ximenez

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Key wine styles and grapes of La Mancha (Castilla-La Mancha)

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Mostly reds from Cencibel (Tempranillo)

Airèn

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Key wine styles and grapes of Valdepeñas (Castilla-La Mancha)

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Mostly reds from Cencibel (Tempranillo)Airèn