Fortified Wines

Total Page：16

File Type：pdf, Size：1020Kb

Porto Prof. Karen Goodlad Spring 2012 What is Porto? Fortified Grape Wine From Douro, Portugal Oldest Demarcated Wine Region Long History of Trade with England Rural Area Winding Douro River Vila Nova de Gaia Map of Douro The Douro Production Region Prime Port Producing Area Baixo Cima Douro Corgo Corgo Superior The Grapes of Porto Touriga Nacional Tinta Cão Tinta Roriz Tinta Barroca Touriga Francesa Tinta Amarela Malvesa Fina/Vital Tinta Barroca Tinto Cão Tinta Amarela Tinta Roriz Touriga Francesa Touriga National Traditional Terraces Patamares and Vertical Planting VERTICAL PATAMARES Soil Pre-Cambrian schists Plantings only on vertical profiles Vertical Schist Formation Vineyard Classification - Criteria: Natural factors Factors influenced by man Vineyard location Production/Yield Altitude Viticulture Soil Grape Varieties Stoniness of soil Spacing Slope Age of vines Exposure Shelter from wind Vineyards, Quinta de Vargellas How is Porto Made? Grapes crushed Historically, foot trodding in lagares Modern, pump over and Extract most color from manta Fermentation interrupted after about 3 days Wine is about 6-8% alc. Aguardente is added to arrest fermentation The wine is now fortified 450L of fermenting must requires 100L of grape spirit. Stored, Depending on Style of Port Winemaking – Non Vintage Fladgate Partnership’s Piston Fermenter - 2001 Post -1980 (Industry) Pump - Over Pre -1980 99% R.P. 60% R.P. 40% R.P. Styles of Porto Ruby Style Tawny Style Reserva/Vintage Aged Character 10 year Single-quinta 20 year LBV 30 year 40 year Vintage Colheita Major Differences Between Ruby and Tawny Porto Ruby Tawny Pairing Porto Ruby Tawny Serving Porto Vintage Ports must be Decanted ~59-64˚ Temperature Chilled for white port 3-4 oz. pours In a white wine style glass Serve just before dessert, cheese course or as an aperitif Terms to Know Quinta Tawny Ruby LBV Vintage Colheita Grape Varieties http://www.taylor.pt/prof_frame.htm http://www.fonsecaport.com/index_.htm .

Copy Link

Recommended publications

RIBEIRO D.O. Caíño Da Terra: HA, HT, MC Sousón: HA, HT, DC GALICIA, SPAIN Brancellao: HA, LT, LC Ferrón: HA, HT, DC RIBEIRO D.O
GRAPES Reds Caíño Bravo: HA, HT, MC www.thesourceimports.com Caíño Longo: HA, HT, MC Caiño Redondo: HA, HT, MC RIBEIRO D.O. Caíño da Terra: HA, HT, MC Sousón: HA, HT, DC GALICIA, SPAIN Brancellao: HA, LT, LC Ferrón: HA, HT, DC RIBEIRO D.O. Unofficial Sub-Zones Mouratón: LA, MT, DC AVIA VALLEY Merenzao: MA, LT, LC Terroirs & Geological Map Mencía: LA, MT, M-DC Predominant Rock: VERSION 1-2021 Pedral: HA, MT, MC Biotite Granite Carabuñenta: MA, HT, M-DC Other Rock Types Present: Tinta Amarela: MA, HT, M-DC RIBEIRA SACRA D.O. Garnacha Tintoreira: M-HA, M-HT Two-Mica Granite, CHANTADA Graphite Schist, Whites Quartzite Albariño: HA Caiño Branco: HA Altitude Range: Loureira: HA 100-550 m Verdello: HA Albilla: HA Rainfall (mm): 1080 Dona Branca: MA Temp (°C): -8/4/28/44 Godello: M-HA Lado: HA Pirixileira: MA Silveiriña: HA Atlantic/A Coruña Torrontés: MA Treixadura: L-MA ~110km Palomino: LA, LT* Branco Lexítimo: HA Agudelo: HA Fazenda Key Augalevada HA: High Acidity MA: Medium Acidity Bodegas LA: Low Acidity Paraguas HT: High Tannin MT: Medium Tannin LT: Low Tannin OURENSE DC: Dark Color MC: Medium Color LC: Light Color RIBEIRA SACRA D.O. RIBEIRAS DO MIÑO RIBADAVIA Atlantic/Vigo 35km Madrid ~410km Cume do Avia RIBEIRO D.O. MIÑO VALLEY Predominant Rock: Biotite Granite, Two-Mica Granite, Graphite Schist, Quartzite Other Rock Types Present: Slate 3 km RÍAS BAIXAS D.O. RIBEIRO D.O. CONDADO DO TEA ARNOIA VALLEY Altitude Range: 100-400 m Predominant Rock: Biotite Granite, Rainfall (mm): 1020 Two-Mica Granite Temp (°C): -6/5/28/41 Other Rock Types Present: Graphite Schist, Quartzite, Slate VINHO VERDE D.O.C.
[Show full text]
Wines of Alentejo Varieties by Season Sustainability Program (WASP) 18 23 24
Alentejo History Alentejo The 8 sub-regions of DOC the 'Alentejo' PDO 2 6 8 'Alentejano' Grape Red Grape PGI Varieties Varieties 10 13 14 The Alentejo White Grape Viticulture Season Wines of Alentejo Varieties by Season Sustainability Program (WASP) 18 23 24 Wine Tourism Alentejo Wine Grapes used in Gastronomy Wines of Alentejo blends 26 28 30 Facts and Guarantee Figures of Origin 33 36 WINES OF ALENTEJO UNIQUE BY NATURE CVRA - COMISSÃO VITIVINÍCOLA REGIONAL ALENTEJANA Copy: Rui Falcão Photographic credits: Nuno Luis, Tiago Caravana, Pedro Moreira and Fabrice Demoulin Graphic design: Duas Folhas With thanks to Essência do Vinho The AlentejoWINE REGION There is something profoundly invigorating and liberating about the Alentejo landscape: its endlessly open countryside, gently undulating plains, wide blue skies and distant horizons. The landscape mingles with the vines and cereal crops – an ever-changing canvas of colour: intensely green towards the end of winter, the colour of straw at the end of spring, and deep ochre during the final months of summer. 1 All over the Alentejo there are archaeological markers suggesting that wine has Historybeen an important part of life up to the present day. Whilst it is not known exactly when wine and viticulture was introduced to the Alentejo, there is plenty of evidence that they were already part of the day-to-day life in the Alentejo by the time the Romans arrived in the south of Portugal. It is thought that the Tartessians, an ancient civilisation based in the south of the Iberian Peninsula and heirs of the Andalusian Megalithic culture, were the first to domesticate vineyards and introduce winemaking principles in the Alentejo.
[Show full text]
Capture the True Essence of the State in a Glass of Wine
For more information please visit www.WineOrigins.com and follow us on: www.facebook.com/ProtectWineOrigins @WineOrigins TABLE OF CONTENTS INTRODUCTION 1. INTRODUCTION 2. WHO WE ARE Location is the key ingredient in wine. In fact, each bottle showcases 3. WHY LOCATION MATTERS authentic characteristics of the land, air, water and weather from which it 4. THE DECLARATION originated, and the distinctiveness of local grape growers and winemakers. 5. SIGNATORY REGIONS • Bordeaux Unfortunately, there are some countries that do not adequately protect • Bourgogne/Chablis a wine’s true place of origin on wine labels allowing for consumers to be • Champagne misled. When a wine’s true place of origin is misused, the credibility of the • Chianti Classico industry as a whole is diminished and consumers can be confused. As • Jerez-Xérès-Sherry such, some of the world’s leading wine regions came together to sign the • Long Island Joint Declaration to Protect Wine Place & Origin. By becoming signatories, • Napa Valley members have committed to working together to raise consumer awareness • Oregon and advocate to ensure wine place names are protected worldwide. • Paso Robles • Porto You can help us protect a wine’s true place of origin by knowing where your • Rioja wine is grown and produced. If you are unsure, we encourage you to ask • Santa Barbara County and demand that a wine’s true origin be clearly identified on its label. • Sonoma County Truth-in-labeling is important so you can make informed decisions when • Tokaj selling, buying or enjoying wines. • Victoria • Walla Walla Valley • Washington State We thank you for helping us protect the sanctity of wine growing regions • Western Australia worldwide and invite you to learn more at www.wineorigins.com.
[Show full text]
Varietiesportuguese GRAPE VARIETIES
VarietiesPORTUGUESE GRAPE VARIETIES For the most part Portuguese grape growers have wisely resisted the impulse to plant “foreign” grape varieties and instead have gone forward with making wines that are uniquely regional. So at a time when critics complain that wines from throughout the world are beginning to taste similar, Portugal’s commitment to native varieties means that it continues to make indigenous styles of wine. This means that although winemakers may be fermenting and aging wines in the same manner that their colleagues elsewhere have been doing for some time. Unique conditions and historic grape varieties insure that Portuguese wines will remain distinctively different. The future is very bright, but even today, after only a brief time of orientation to the world market, Portugal is producing some of the world’s most exciting wines, especially when the concept of “value” factors into the equation, as it always must do in assessing any commercial product. Throughout the country better varietals are being planted in more suitable soils and growing conditions. There is a new generation of winemaker eager to discover the quality potential of their properties. The awareness has dawned that the best wine originates in the vineyard. Along with this spirit, a trend has developed to produce varietal wines from native grapes that constitutes one of the most interesting aspects of the current Portuguese wine scene. Quantities are miniscule but the wines have developed a devoted following on the domestic market. Unfortunately few are yet available for export. whiteWHITE VARIETALS ALVARINHO: An aromatic varietal (acacia flowers, apple, honey) this grape produces outstanding white wines in a small sub-region of the Vinho Verde DO around Melgaço and Monção.
[Show full text]
Redalyc.Grape and Wine Polyphenolic Composition of Red Vitis Vinifera
Ciencia y Tecnología Alimentaria ISSN: 1135-8122 [email protected] Sociedad Mexicana de Nutrición y Tecnología de Alimentos México Mateus, N.; Proença, S.; Ribeiro, P.; Machado, J. M.; Freitas, V. De Grape and wine polyphenolic composition of red vitis vinifera varieties concerning vineyard altitude Ciencia y Tecnología Alimentaria, vol. 3, núm. 2, julio, 2001, pp. 102-110 Sociedad Mexicana de Nutrición y Tecnología de Alimentos Reynosa, México Available in: http://www.redalyc.org/articulo.oa?id=72430105 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Cienc. Tecnol. Aliment. Vol. 3, No. 2, pp. 102-110, 2001 Copyright 2001 Asociación de Licenciados en Ciencia y Tecnología de los Alimentos de Galicia (ALTAGA). ISSN 1135-8122 GRAPE AND WINE POLYPHENOLIC COMPOSITION OF RED Vitis vinifera VARIETIES CONCERNING VINEYARD ALTITUDE COMPOSICIÓN POLIFENÓLICA DE UVAS Y VINO DE VARIEDADES TINTAS DE Vitis vinifera EN FUNCIÓN DE LA ALTITUD DEL VIÑEDO COMPOSICIÓN POLIFENÓLICA DE UVAS E VIÑO DE VARIEDADES TINTAS DE Vitis vinifera EN FUNCIÓN DA ALTITUDE DO VIÑEDO Mateus, N.1; Proença, S.1; Ribeiro, P. 1; Machado, J. M.2; De Freitas, V. 1* 1Centro de Investigação em Química - Departamento de Química do Porto, Rua do Campo Alegre, 687 – 4169-007 Porto - Portugal 2 Barros, Almeida & Cª - Vinhos S.A., Rua D. Leonor, 180 - 4400
[Show full text]
Hyde Park Wine Experiences and Culinary Adventures
Hyde Park Wine Experiences and Culinary Adventures Winter is a great time to become more acquainted with hearty wines that enhance heavier foods. In this issue of our newsletter, we will focus on big red wines and serious white wines, for the more sophisticated wine consumer. For the novice consumer I will focus on a few interesting and easy to find wines that are good bargains. In addition, we have some ideas on how to help you to sample wines, member questions, wine alerts, wine terms, holiday gift suggestions, and the most unbelievable priced wine event this club has ever had. THE SOPHISTICATED WINE CONSUMER Have you ever had a conversation with a very sophisticated wine consumer and mentioned that you enjoy drinking inexpensive Chardonnays at home? The person whom you are talking to just gives you that long stare like their saying to themselves boy you have missed the boat. It happens all of the time. More and more wine consumers are stepping up to more sophisticated wines and are moving away for grocery store closeouts. We hear it all of the time at the bar as members tell us that they often pop a bottle of Cakebread Chardonnay at home after a long day at the office. The majority of American wine consumers are moving into the high-end direction as vineyards are producing more complex, French in style, buttery and creamy in nature Chardonnays. For example: a heavier Chardonnay is more complex and offers creamy butter and oak, yet the advantage is “less sulfites” - the element that sometimes gives you those headaches and sniffles.
[Show full text]
'Terroir' the Port Vineyards Are Located in the North East of Portugal in The
Geography and ‘terroir’ The Port vineyards are located in the north east of Portugal in the mountainous upper reaches of the Douro River Valley. This region lies about 130 kilometres inland and is protected from the influence of the Atlantic Ocean by the Marão mountains. The vineyard area is hot and dry in summer and cold in winter, excellent conditions for producing the concentrated and powerful wines needed to make port. The coastal area is humid and temperate, providing the ideal conditions in which to age the wine. The grapes are grown and turned into wine in the vineyards of the Douro Valley. In the spring following the harvest, the wine is brought down to the coast to be aged in the warehouses of the Port houses, known as ‘lodges’. The ‘lodges’ are located in Vila Nova de Gaia, a town located on the south bank of the River Douro facing the old city of Oporto. Until about sixty years ago, the wine was brought down the river from the vineyards to the coast in traditional boats called ‘barcos rabelos’. Most of the vineyards are planted on the steep hillsides of the Douro River valley and those of its tributaries, such as the Corgo, the Távora and the Pinhão. The oldest vineyards are planted on ancient walled terraces, some made over two hundred years ago. These have been classified as a UNESCO World Heritage site. The Douro Valley is considered to be one of the most beautiful and spectacular vineyard areas in the world. The soil of the Douro Valley is very stony and is made up of schist, a kind of volcanic rock.
[Show full text]
Water, Soda, Juice Tea French Press Coffee 350Ml/1L Specialty Drinks
Water, Soda, Juice Pellegrino Sparkling Water (500mL/750mL) $3/$5 Fresh Squeezed Lemonade (16oz) $4 Strawberry Fresh Squeezed Lemonade (16oz) $4 Peach Mint Fresh Squeezed Lemonade (16oz) $4 Mixed Berry Fresh Squeezed Lemonade (16oz) $4 Coke, Diet Coke, Sprite, Coke Zero (12oz can) $3 Tea Iced Tea free refills $3 Arnold Palmer w/fresh squeezed lemonade $3.50 Smith Tea #39 Fez Green #96 Jasmine Green #24 Big Hibiscus Herbal #67 Meadow Herbal (caffeine.free) #18 British Brunch Black #55 Lord Bergamot Black #33 Masala Chai Black $3.25 French Press Coffee 350mL/1L Verve Coffee (Santa Cruz) The 1950 medium roast Ethiopia--Limu, Yirgacheff; washed Ethiopa process; dense, candy-like sweetness & complex spice profile; stonefruit, mulling spice, sweet tea notes $5/$12 Vancouver Decaf--Brazil/Colombia; Swiss water process; medium roast, chocolate, nougat, cola $5/$12 Red Giant Coffee (Redwood City) Guatemala dark roast--Gilberto Mendez; red grape, chocolate, brown sugar $5/$12 Specialty Drinks Mimosa (8oz) sparkling wine w/fresh squeezed juice blood orange $11 orange $11 cranberry $11 grapefruit $11 Bottled Cider South City Ciderworks (SSF) 355mL/12oz can Semi-sweet--balanced $6 Dry Me A River--white wine yeast, light apple nose $6 Spider Bites 16oz--lavender, honey; no spiders harmed in making $8 Gowan's Cider (Anderson Vly/Mendocino) 500mL bottle 1876 Heirloom Cuvée--French style, sweeter; Best of Show SFIW '18; Best in Class Great Lakes Cider $14 Macintosh Heirloom--medium body, dry; aromatic, floral w/pineapple & citrus; Best in Class, Great
[Show full text]
The Influence of the Grape Variety on the Production of Volatile Phenols in Portuguese Wines
THE INFLUENCE OF THE GRAPE VARIETY ON THE PRODUCTION OF VOLATILE PHENOLS IN PORTUGUESE WINES Master Thesis presented to Escola Superior de Biotecnologia of the Universidade Católica Portuguesa as part of the European Master of Science Degree in Food Science, Technology and Nutrition By Sophie Weiss Under the supervision of Francisco Campos and José António Couto March 2014 ABSTRACT The main purpose of this work is to determine whether there is a correlation between the susceptibility to volatile phenol production of wines and grape variety. Therefore, 11 single varietal red wines from Portugal were heat sterilized, contaminated with Dekkera bruxellensis PYCC 4801 and incubated for at least 10 days at 30°C. Since yeasts did not grow in pure wines due to inhibition by ethanol, the experiments were conducted in diluted samples with similar initial pH and ethanol levels. Yeast growth was monitored and produced levels of 4- ethylguaiacol, 4-ethylphenol and 4-vinylphenol were measured using gas chromatography in order to compare values between varieties. This approach led to the production of 4-ethylphenol and 4-ethylguaiacol in all samples; 4- vinylphenol however, could not be detected in any sample. All values reached or exceeded perception threshold levels established in literature. This suggests that all examined wines are at risk of developing phenolic off-flavour once contaminated with Brettanomyces/Dekkera yeasts, especially considering that samples were diluted and thus contained lower amounts of precursors than are potentially present in pure wines. 4-ethylguaiacol values were generally lower and varied less between samples and varieties compared to 4-ethylphenol. Tinta Roriz and Touriga Franca showed the highest potential in regard to volatile phenol production from the natural precursors available in the wines while Sousão wines appeared to be the least prone and Touriga Nacional wines exhibited intermediate volatile phenol values.
[Show full text]
Qdr Touriga Nacional 2018
September 2018 June 2020 100% aged in french oak barrels for 12 months, 33% new, 50% one year and the remaining of two years. Touriga Nacional 97%; Touriga Francesa 3% DOC Douro Schist Fermented in stainless steel tanks for a period of 8 days where it then undergoes malolactic fermentation. 13,5 0,6 5,5 3,74 After a cold and dry winter, the spring of 2018 was cold and extremely rainy, causing an exuberant canopy growth in the vineyard. The beginning of summer continued somewhat rainy and with temperatures not characteristic for the season, a situation that later reverted to hot and dry weather until the beginning of the harvest. During the month of August, temperatures were above 40°C for several days, in a heat wave that certainly marked the characteristics of this Romaneira Touriga Nacional2018. The grapes revealed all their quality for the production of excellent wines. The grapes that make up this wine, Touriga Nacional and Touriga Francesa, revealed there full potential and thus endowed the wine with the typical aromas of the Quinta da Romaneira terroir. The wine presents a deep color and a delicious aromatic personality. It presents a great structural balance and a palate full of intense flavors of fruit and spices that fuse with the majestic tannins that give it a palate of great length. Very dark colour that transmits power through the wine. Very expressive with tight aromas of wild berries. Very good woody aromas backed by a strong tannic backbone. Will improve in bottle for many years..
[Show full text]
Barco Negro Por Portugal 2009 Doc Douro
PORTUGAL /D.O.C DOURO /BARCO NEGRO POR PORTUGAL 2009 DOC DOURO SPAIN Porto Barco Negro ATLANTIC OCEAN > SPAIN BAIXO CORGO VARIETIES Lisbonne CIMA CORGO Portugal is a country of great ampelographic wealth, with 323 dif- PORTUGAL TRAS OS ferent varieties. The Douro is a region with numerous varieties, MONTES DOURO SUPERIOR which can already be found mixed together in the vineyard. All Mirandela our wines are blends, and the proportions vary from year to year. Vila Real The most reputed varieties are Tinta Roriz, the local name for Sabrosa PORTO E DOURO the superb Tempranillo with firm tannins, Touriga Franca, Pinhão locally known as the “Flower of the Douro”, considered to be one of three best varieties in the Douro, it offers colour and aromatic complexity, and Touriga Nacional, the most sought after variety QUINTA in the Douro, which gives small yields that are wonderfully rich BEIRA DOURO QUINTA BEIRA DO MALHÔ in tannins, colour and aromatic intensity. ALTA Then, there are also the lesser known, less prevalent varieties such as Sousão and Tinta Amarela. Set at a high altitude, on schistose soils, these grapes ripen in exceptional conditions, Portugal’s appellation system giving wines that are rich and concentrated, but always well-ba- is comparable to that of France. The classic wines lanced. And let us not forget, Tinta Borroca, with its sweet and are governed by the Instituto delicate aromas, Tinta Francisca, a very old variety producing da Vinha e do Vinho. Fifteen very low yields, and Tinto Cão, which ripens late and makes regions are entitled to use the excellent quality wines.
[Show full text]
A Review on Stems Composition and Their Impact on Wine Quality
molecules Review A Review on Stems Composition and Their Impact on Wine Quality Marie Blackford 1,2,* , Montaine Comby 1,2, Liming Zeng 2, Ágnes Dienes-Nagy 1, Gilles Bourdin 1, Fabrice Lorenzini 1 and Benoit Bach 2 1 Agroscope, Route de Duillier 50, 1260 Nyon, Switzerland; [email protected] (M.C.); [email protected] (Á.D.-N.); [email protected] (G.B.); [email protected] (F.L.) 2 Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland; [email protected] (L.Z.); [email protected] (B.B.) * Correspondence: [email protected] Abstract: Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems’ effect on the wine, especially grape variety, stem state, how stems are incorporated, Citation: Blackford, M.; Comby, M.; when they are added, and contact duration. Other rarely considered factors may also have an impact, Zeng, L.; Dienes-Nagy, Á.; Bourdin, G.; Lorenzini, F.; Bach, B.
[Show full text]