CSW Chapter 12- Portugal

Touriga Nacional

Red grape varietal, typically used in port production, capable of producing complex wine with firm structure and black fruit favors

Touriga Franca

Red grape typically used in port production, often used in blends, offering floral/blackberry/plum notes

Tinta Roriz

Aka Aragonez, aka Tempranillo , notes of red fruit, olive, and herbal characteristics

Castelao

Red variety aka Periquita, predominantly planted in the south to make age-worthy wines with a complex, herbaceous character. Adaptable to many growing conditions. Also used in many fruit-forward easy-drinking red and roses.

Baga

Red variety that is extremely tannic, so often aged with older barrels. Yields age-worthy, robust wines with plum and tobacco notes

Trincadeira

Aka Tinta Amarela, grows best in hot/dry areas, produces wines with vibrant acidity and aromas o blackberry, herbs, and pepper

Alvarinho

White grape that is distinctly tart and mineral in character, with peach and citrus aromas and flavors

Fernao Pires

Most planted white grape variety, aka Maria Gomes. Planted mostly in south and on the coast. Very aromatic and made into both still and sparkling wines

Four white grapes of Madeira

1. Sercial

2. Verdelho

3. Boal/Bual

4. Malvasia/Malmsey

Vinho

Lowest level of the Portuguese wine classifications, aka basic wine, represents about ¼ of production

Vinho Regional

Second tier of Portuguese wine production, country wine. 14 total. ¼ of production

DOC

Primary category for quality wine. 31 currently.

Vinho Verde DOC

DOC located in Minho, known for green/youthful wines, not green in color. Meant to be consumed young. Often with a slight effervescence, and light with high acid. Made with Loureiro and Alvarinho grapes. Red version is made from Vinhao and with malolactic fermentation

Douro

One of the first demarcated wine regions in the world. Known for fortified wines, specifically the Porto DOC, but also fortified Muscat.

Moscatel de Douro

Fortified muscat made in Douro, bottled as Douro DOC

Baixas Corgo

Subregion of Douro, westernmost section, fertile area with ample rainfall and makes mostly lighter styles of port

Cima Corgo

Subregion of Douro, central core of the port region. Has rocky slopes of schist and granite that have been terraced. Median of climate between the three subregions. Known for the production of the finest ports

Douro Superior

Subregion of Douro. Upriver, eastern part of the valley, most extreme temperatures of the three subregions. Largest in physical size, produces a good amount of unfortified wine.

5 main grapes of Port (Red)

1. Touriga Nacional

2. Touriga Franca

3. Tinta Roriz (Tempranillo)

4. Tinta Barroca

5. Tinta Cao

Cadastro

Port DOC’s ranking system that assesses 12 factors then gives a grade from A to F, this then determines the grower’s beneficio authorization (max amount of wine allowed to be made into port that year)

Lagares

Traditional low, open granite or concrete trough for crushing grapes by foot

Barcos rabelos

Ornate, flat-bottomed boats that transport Port downriver to the city of Oporto

Ruby port

Simplest style of port, large share of total. Red color and youthful aromas, aged in oak casks for about 2 years

Reserve port

Blend of premium ruby ports bottled after 4-6 years of aging in oak

Late-bottled vintage port

Style of port, wine from a single year, matured in large oak vats for 4-6 years, then filtered before release, intended to be drank upon release

Tawny port

Style of port, version of ruby port that is aged in oak long enough for the color to oxidize and develop richer, more oxidized flavors. To be reserve- must be aged for at least 7 years

Vintage port

Rarest and most expensive type of port, comes from a single years harvest and only produced on the best years. Must be bottled by July 30th of the third year after harvest, but then may age in the bottle.

Single Quinta Vintage port

Style of port produced from the grapes of a specific estate or vineyard

Colheita

Single vintage tawny port, must remain in the cask for at least 7 years

White port

Port made from Malvasia fina, gouveio, rabigato, among others. Often served as an aperitif

Rose port

First made by Croft in 2008 made to appeal to a new generation of wine drinkers

Madeira DOC

DOC, made on an island in the Atlantic, along with Porto Santo island. Amber-colored wine with nutty and carmelized flavors made with the process of oxidation

Levadas

System of canals on the island of Madeira to irrigate the vineyards that dates back to the 15th century

4 noble grapes of Madeira

1. Sercial

2. Verdelho

3. Boal

4. Malvasia (Malmsey)

Tinta Negra

Most planted grape variety on the island of Madeira

Canteiro method

One of the two main methods of making Madeira, involves storing wine in casks that are placed in the rafters of an uncooled warehouse for at least 2 years to create a more concentrated wine. Known to be higher quality

Estufagen method

One of the two methods of making Madeira. Two sub methods of Cuba de calor or armazem de calor. Both involve mechanical means of heating the wine to reach desired temperature

Cuba de calor

One of the two Estufagem methods: where wine is left in a concrete or stainless steel tank (estufa) where hot water is circulated through a submerged coil within the vessel for a minimum of three months to heat the wine, then rests there for at least 90 days

Armazem de calor

One of the two estufagem methods, involves leaving wine in vats in a large room that is heated by steam to over 120 degrees for 6-12 months

Sercial

One of the four main styles of Madeira, extra dry or dry, highly acidic, used as an aperitif

Verdelho

One of the four styles of Madeira, off-dry or medium dry, honeyed, somewhat Smokey character

Boal

One of the four main styles of Madeira, sweet and raisiny, medium rich and highly aromatic

Malmsey

One of the four styles of Madeira, very sweet, somewhat soft, very rich

Rainwater

Traditional name for an off-dry blend with a golden or semi-golden color; intended to be a lighter style of Madeira

Colheita

Produced from a single vintage, 85% minimum and aged for a least 5 yeas before bottling

Frasqueira

Vintage Madeira, cask aged for a minimum of 20 years

Bairrada DOC

Located within Beira Atlantico VR. Produces majority red wine from the Baga grape (high acid/high tannin). Also makes traditional method sparkling from Maria Gomes

Dao DOC

DOC south of the Minho region. Known for complex, full bodied red blends from Alfrocheiro, Tinta Roriz, Jaen, and Touriga Nacional

Lisboa VR

VR that surrounds the city of Lisbon, makes white wines from Arinto and reds from Bastardo, Trincaderia, and Ramisco

Colares DOC

DOC located on the Atlantic coast now for unique vineyards planted in the sand, makes whites from Malvasia and reds from Ramisco

Tejo VR

VR east of Lisbon, spans both sides of the Tejo River, makes reds/whites/rose/sparkling/licoroso fortified

Setubal DOC

DOC in Peninsula de Setubal, know for vin doux naturels from muscat of Alexandria

Palmela DOC

DOC in Peninsula de Setubal, known for reds from the Castelao grape, thrives in sandy soils

Alentejano VR

VR in southeast Portugal with a continental climate, wines are rich/fruit forward/full bodied, typically made from Argonez or Trincadeira or Alicante Bouschet

Algarve VR

Southernmost VR, has 4 DOCs: Lagos, Portimao, Lagoa, and Tavira

Azores

Chain of nine islands off the west coast of Portugal, has 3 DOCs of Biscoitos, Graciosa, and Pico. Mainly makes whites from wines from Verdelho, Arinto, or Terrantez.