Portugal: Major Wine-Producing Areas Entre Douro o Minho

PORTUGAL
 Climate not quite conducive for viticulture.
 Even then, great variety and sufficient quantity.
 15% of the populace is involved in wine trade.
 Some excellent reds, whites and rosés.
 Govt. has introduced standards of designating wines.
 Best wines are labeled Designacio de Origen (DO).
 Majority are small-scale growers.
 Most of them are members of co-operatives.
MAJOR WINE-PRODUCING AREAS
Entre Douro o Minho
 Northerly region, south of Spain.
 25% of all Portuguese wines.
 Vinho Verde (green wines)
- For the youth of the wines, not colour.
- enjoyed quite young.
- Both reds and whites.
Douro & Dāo
 In the northern mountains lies the Douro region.
 Famous for Port wines.
 Also much table wines (both red & white).
 Dāo is in north-central Portugal.
 Best are the reds.

Other Regions
 Bairrada (mostly reds)
 Bucelas (mostly whites)
 Colares (reds & whites)
 Carcavelos (fortified sweet wines)
 Sétubal (famous for the dessert wine Moscatel de Sétubal).
PORT
 Only 5% of all wines.
 Shipped to England since the 14th century.
 Trade flourished from 1703 with Queen Anne’s decree.
Grapes
 Rich in sugar at the time of harvest.
 Two types of grapes:
- Turiga, Mourisco, Bastardo (with a fruity finesse but lack in colour and body)
- Cao, Tinta Francisca, Souza (for red colour and body)
MANUFACTURING PROCESS OF PORT
 Grapes, with the skin and the pips, are placed in oblong lagars.
 Men and women tread with stockinged feet (traditional).
 Fermentation begins at once.
 Allowed to continue for two to three days.
 When desired sugar is left (about 5% by weight), the must is run off into pipes containing brandy
(alcohol-content just below 20%).
 Very strong, takes time to mature.
 New wine remains in quinta till spring.
 Racked repeatedly in fresh pipes.
 Shipped by sailing boats on Douro river.

 Taken to the wine lodges (owned by shippers) in the towns of Oporto and Villa Nova de Gaia.
 Carefully stored in the wine lodges till the type(s) are decided upon.
TYPES OF PORT
Vintage Port
 In exceptional years only (twice or thrice in a decade).
 Bottled 2 to 3 years after vintage.
 Upward of 20 years in bottle to reach the prime.
 Two dates on label: vintage & bottling.
 Heavy deposit on the side of the bottle.
 Solid crust sticks to the side.
 Careless handling may break the crust and render the wine cloudy (irreversible).
 Deep colour, fruity bouquet, heaviest-bodied.
Crusted Port
 One notch down than vintage port.
 Usually of a single year (or blended).
 No date on label.
 Aged in wood for a few years (longer than vintage port) – faster maturation.
 Then matured in the bottle.
 Crust in the bottle – careful decantation.
Wood Ports (Ruby & Tawny)
 Always blended.
 Fully matured in cask.
 Spends short time in bottle before consumption.
 Named after the colour they acquire:
- Ruby – bright, ruby-coloured, generally fruiter and rougher than tawny.

- Tawny – brownish, softer than vintage, crusted or ruby.
 Tawny most exported, with Ruby second.
White Port
 Same process.
 Generally soft and pleasant.
 Very popular apéritif in France.
USES OF PORT
 Essentially a dessert wine.
 Popular after-dinner drink.
 Goes well with fruits and cheese.
 Kitchen – sauces, jellies, fruit cups, etc.
MADEIRA
 A famous dessert wine from Portugal.
 From the Atlantic island of Madeira.
 A subtle acid undertone (tang) due to volcanic soil.
Manufacturing Process
Fermentation takes 2 to 4 weeks
3% brandy added = vinho claro
Matured in estufa for 3 to 6 months (110º to 140ºF) = vinho estufado
Allowed to rest for some time and racked = vinho trasfugado

Fortified till 20% = vinho generoso
Blended with wines of similar character
Matured for a number of years
Types & Brands
 Made from entirely one grape – Grape-name.
 Made from a mixture of grapes – Trade name.
Grape Varieties
 Malmsey: full-bodied, dark brown, very sweet.
 Bual: golden, fragrant, slightly less sweet than Malmsey.
 Verdelho: medium-rich, golden, dry – taken before/after meals.
 Sercial: driest madeira, pale golden, good body.
USES OF MADEIRA
 Good apéritif.
 Goes well with soup.
 Excellent dessert wine.
 Best served in the afternoon/evening with biscuits as a tonic wine.
 Kitchen – soups, sauces, desserts and substitutes sherry.
SOME PORTUGUESE LABEL TERMS
 Branco: white
 Tinto: red
 Rosado: rosé
 Clarete: light red wine
 Seco: dry
 Dolce: sweet
 Maduro: any wine that is not a vino verde.
 Quinta: estate
 Espumante: sparkling wine
 Vinho de mesa: table wine
 Quinta: estate/firm
 Vinha: vineyard
 Engarrafado na Origen: estate bottled
Best names in Madeira
 BLANDY
 HENRIQUES
 BARBEITO
 COSSART GORDON
 RUTHERFORD&MILES
 LEACOCK
 JOSE MARIA DA FONESCA
 PERIQUITA

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PORTUGAL

 Climate not quite conducive for viticulture.

 Even then, great variety and sufficient quantity.

 15% of the populace is involved in wine trade.

 Some excellent reds, whites and rosés.

 Govt. has introduced standards of designating wines.

 Best wines are labeled Designacio de Origen (DO).

 Majority are small-scale growers.

 Most of them are members of co-operatives.

MAJOR WINE-PRODUCING AREAS

Entre Douro o Minho

 Northerly region, south of Spain.

 25% of all Portuguese wines.

 Vinho Verde (green wines)

- For the youth of the wines, not colour.

- enjoyed quite young.

- Both reds and whites.

Douro & Dāo

 In the northern mountains lies the Douro region.

 Famous for Port wines.

 Also much table wines (both red & white).

 Dāo is in north-central Portugal.

 Best are the reds.

 Bairrada (mostly reds)

 Bucelas (mostly whites)

 Colares (reds & whites)

 Carcavelos (fortified sweet wines)

 Sétubal (famous for the dessert wine Moscatel de Sétubal).

 Only 5% of all wines.

 Shipped to England since the 14th century.

 Trade flourished from 1703 with Queen Anne’s decree.

 Rich in sugar at the time of harvest.

 Two types of grapes:

- Cao, Tinta Francisca, Souza (for red colour and body)

MANUFACTURING PROCESS OF PORT

 Men and women tread with stockinged feet (traditional).

 Fermentation begins at once.

 Allowed to continue for two to three days.

 Very strong, takes time to mature.

 New wine remains in quinta till spring.

 Racked repeatedly in fresh pipes.

 Shipped by sailing boats on Douro river.

 In exceptional years only (twice or thrice in a decade).

 Bottled 2 to 3 years after vintage.

 Upward of 20 years in bottle to reach the prime.

 Two dates on label: vintage & bottling.

 Heavy deposit on the side of the bottle.

 Solid crust sticks to the side.

 Deep colour, fruity bouquet, heaviest-bodied.

 One notch down than vintage port.

 Usually of a single year (or blended).

 Then matured in the bottle.

 Crust in the bottle – careful decantation.

Wood Ports (Ruby & Tawny)

 Fully matured in cask.

 Spends short time in bottle before consumption.

 Named after the colour they acquire:

- Ruby – bright, ruby-coloured, generally fruiter and rougher than tawny.

 Tawny most exported, with Ruby second.