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d3 condensed > Portugal Copied & Amended > Flashcards

Portugal Copied & Amended Flashcards

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1
Q

Where is DOC Douro and what is the climate like?

A

80km East of Porto, runs from the Marão mountains to the Spanish border.

Located in the Duriense IGP.

Around the Douro river valley the vineyards are sheltered from the Atlantic by the Marão mountains giving a warm continental climate

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2
Q

A semi-sparkling white or rosé wine that is 8.5% alcohol and high in acidity is most likely to originate from which region in Portugal?

A

Vinho Verde DOP

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3
Q

Name the 5 dominant black grapes used to make DOC Douro red wines and give simple tasting notes of a DOC Douro red wine

A

Touriga Nacional, Tinta Roriz (Tempranillo), Tinta Barroca, Tinta Cão and Touriga Franca

Deep colour, full body, intense black fruit, high tannin and toasty oak

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4
Q

What are the three subregions of the Douro Valley?

A

Baixo Corgo / Cima Corgo / Douro Superior

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5
Q

What is the subregion of Vinho Verde that specializes in varietal Alvarinho wines?

A

Monção e Melgaço

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6
Q

What is the most common soil type found in the Dão?

A

Granite

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7
Q

What is the modern name of Portugal’s PDO? What is the traditional term?

A

DOP - Denominacão de Origen Protegida

DOC - Denominacão de Origen Controlada

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8
Q

A red wine with elevated acidity, elevated alcohol, black fruit flavors and a generous use of new French oak is most likely to originate from what region in Portugal?

A

Douro DOP

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9
Q

Match the Portuguese variety to its synonym used elsewhere:

  1. Tinta Roriz
  2. Jaen
  3. Malmsey
  4. Bastardo
  5. Alvarinho
A
  1. Tempranillo
  2. Mencia
  3. Malvasia
  4. Trousseau
  5. Albariño
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10
Q

What is the most common method for making Vinho Verde wines semi-sparkling?

A

Direct CO² Injection

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11
Q

What are the 5 IGPs / Vinho Regional areas of SOUTHERN Portugal?

A

Lisboa IGP (West coast, directly south of Bairrada area)

Tejo IGP (east of Lisboa, along the Tejo river, west of Alentejano)

Alentejano IGP (Large area along the Spanish border, extending over to the Atlantic)

Peninsula de Setubal IGP (south of Tejo, on the Atlantic coast and surrounded by Alentejano to the east/south)

Algarve IGP (southernmost IGP)

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12
Q

Red and Rosé Vinho Verde is made primarily from which grape varieties?

A

Vinhão (a teinturier grape), Espadeiro, Borraçal, and Alvarelhão,

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13
Q

List these regions from north to south (1 = northernmost, 5 = southernmost).

A. Douro

B. Dão

C. Alentejo

D. Minho

E. Madeira

A

A / 2

B / 3

C / 4

D / 1

E / 5

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14
Q

If a guest asks for a rich, juicy, easy drinking, inexpensive wine similar to Malbec, which Portuguese region would be the best to recommend?

A

Alentejo

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15
Q

The Peninsula de Setubal is home to a well-known, sweet wine produced from the Muscat grape, known as what?

A

Moscatel de Setúbal

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16
Q

How would you describe red wines from Dão, in comparison to those from the Douro?

A

Delicate red fruit aromas, soft tannins and high acidity.

Typically more elegant, sharper, and more floral than their counterparts in the Douro.

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17
Q

Highly tannic red grape variety; often used in the red wines of the Bairrada DOC

A

Baga

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18
Q

What is the main grape variety used in white Vinho Verde, and the 4 secondary varieties?

A

Loureiro. Other white grapes include Trajadura (Treixadura), Avesso, Pedernã (Arinto), and the Spanish Albariño.

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19
Q

Though there are many others, what are the top 4 grapes used for white Douro wines?

A

Malvasia Fina, Viosinho, Rabigato, and Gouveio

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20
Q

What is the most planted black grape in Portugal?

What is the highest regarded black grape in Portugal? What are its key tasting notes?

A

Tempranillo / Tinta Roriz / Aragonez

Touriga Nacional -

Inky, full-bodied, structured, high tannins

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21
Q

What are the wines from Alentejo like and what are the 3 main black grapes?

A

Most wines are low acid, high alcohol, and of a basic quality level. The northernmost area (Portalegre DOP) is the most promising sub-region

Aragonêz, Trincadeira and Alicante Bouschet with use of Touriga Nacional and Syrah increasing

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22
Q

Unfortified wines produced in the Douro River Valley from traditional Port varieties are categorized as

A

Douro DOP

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23
Q

Describe the climates of Portugal

A

Predominantly Maritime from Atlantic influence

Many inland vineyards are hot, dry and Continental.

Altitude can moderate temperatures, especially at night, in some regions.

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24
Q

Tempranillo is given two names in Portugal; what are they?

A

Tinta Roriz, alternatively known as Aragonês in the Alentejo region

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25
Q

Arinto is closest in flavor profile to which international grape?

A

Riesling

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26
Q

What 2 white grapes are used in Bairrada region?

What is the most widely-used black grape?

A

Arinto and Maria Gomes

Baga

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27
Q

What are the Portuguese terms for PGI wines?

What are non PGI table wines called?

A

IGP = Indicacão Geografica Protegida

Traditionally Vinho Regional

Non IGP wines are called Vinho

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28
Q

Where is the largest Vinho Regional region in Portugal?

A

Vinho Regional Alentejano

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29
Q

Portugeser red grape variety also known as Tinta Amarela

A

Trincadeira

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30
Q

Which DOP is located within the Peninsula de Setubal region and produces mainly red wines based on what grape variety?

A

Palmela DOP

Castelão

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31
Q

What is the predominant black grape of Bairrada and, with later picking, what are the tasting notes?

What are the 2 white grapes used in this region?

A

Black grape = Baga, with later picking gives wines deep in colour, high tannin with soft, rich, black fruit flavours.

The predominant white grapes are Arinto and Maria Gomes

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32
Q

White grape variety grown in the Vinho Verde region; also the star of Spain’s Rias Baixas DO

A

Alvarinho

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33
Q

List the 2 DOPs located on the Peninsula de Sétubal.

A

Palmela DOP / Sétubal DOP

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34
Q

Describe the topology of Dão, where vines are planted, and its climate:

A
  • Surrounded by mountains, protecting it from cool maritime conditions from West and from warmer Arid conditions from East & South
  • Mediterranean climate; Warm dry summers & mild winters
  • Rainfall: High;1600mm in West: 1100mm in East; falling in Autumn & winter
  • Vineyards at 400-500mRL up to 900mRL
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35
Q

Vinho Verde is produced in what region?

A

Minho Vinho Regional

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36
Q

What is the largest threat to viticulture in the DOPs of Bucelas, Colares, and Carcavelos?

Which IGP are they located within?

A

Urban Sprawl

Lisboa IGP

37
Q

Where is DOC Bairrada located and what is the climate?

A

West of Dão close to the Atlantic.

The climate is Maritime with rainy winters and warm summers, rain can be a problem around harvest time

38
Q

The vineyards of the Douro DOP are famously composed of:

How are the vineyards planted in this area?

A

Schist soils.

On steep, terraced vineyards along the banks of the Douro and its tributaries.

39
Q

The Baga grape is used to make highly tannic red wines under which DOP, located within the which Vinho Regional?

A

Bairrada DOP, Beira Atlantico IGP

40
Q

Which 4 black grapes are now commonly grown in Dão?

What are the 3 top recommended white grapes?

A

Touriga Nacional, Tinta Roriz, Jaen (Mencia in Spain) and Alfrocheiro.

Encruzado, Bical and Cercial

41
Q

What is the most heavily-planted grape in Vinho Verde DOP and the main component of these wines?

What 4 other grapes are used?

A

Loureiro

Trajadura (Treixadura), Avesso, Pedernã (Arinto), and the Alvarinho (Albariño.)

42
Q

Where is DOC Alentejo, what is the climate like, and what is a consistent effect it has on the wines produced?

A

Spread over 8 sub-regions in the SE of Portugal.

It has a hot growing season: Cooler and wetter in the North -hotter, drier, centre and south. Irrigiation is often necessary.

Wines often suffer from low acidity and high alcohol.

43
Q

Other than Touriga Nacional and Tinta Roriz name 3 other black grapes grown in Portugal and give simple tasting notes for each

A
  • Alfrocheiro - Deep colour with intense aroma of blackberry and strawberry
  • Jaen (known as Mencia in Spain) - Fresh fruit with medium~high acid
  • Baga - Late ripening with thick skinned berries gives deep colour, high acid, high tannins, medium body, with red fruits - cranberry, cherry, plum.
  • Trincandeira- Drought tolerant, gives spicy berry flavours and high tannin

-Alicante Bouschet - High colour acidity and tannin, red and black fruits, most used in blends

44
Q

What is the location, climate, premier grape and general style of Douro DOP wines?

A
  • N. Portugal along the Douro river (aka the Duero river in Spain)
  • Drier and hotter as you move inland.
  • Main grape: Touriga Nacional
  • Wines are rich, dry, ripe and powerful reds.
45
Q

What are general tasting notes of Vinho Verde wines (white)?

A
  • Light, floral wines, lively acidity and low alcohol levels,
  • Often slightly sparkling—a result, generally, of carbon dioxide injection prior to bottling.
46
Q

What are the 4 main white grapes used for Douro DOP wines?

A

Viosinho, Rabigato, and Gouveio (Godello) and Moscatel Galego Blanco (for aromatics)

47
Q

Trajadura?

A

Trajadura

o Treixadura in Rias Baizas/Ribeiro - grown in Vinho Verde

o Low Acidity;

o Apple, Peach;

o usually blended with varieties that have higher levels of Acidity

48
Q

Loureiro?

A

Loureiro:

o most grown white variety in Vinho Verde

o predominantly by the coast

o Mid ripening ;Medium(+) Acidity;

o Flavours of Citrus, Pear, floral, Herbal, laurel

49
Q

The Baga grape is widely grown in Bairrada, describe where it is planted and how it is treated viticulturally with a description of the resultant wine

A

Baga

o Late ripening & productive

o Warmest sites with South facing aspects;

o protected from cool North winds by Eucalyptus & Pine forests

o Ripens best on:

o Limestone-clay soils (soils provide optimum balance of water;

o retention & drainage ensuring there is enough water during growing season

o Light coloured soils (esp. in Cantanhede, where strewn with white limestone pebbles & rocks); reflect heat back on to the vines, aiding ripening

o Green Harvesting carried out to enhance ripening (fruit removed early used for sparkling wines)

o The variety:

o High Acid; High Tannins; Medium Body; Cranberry; Cherry; Plum

o Astringent when young; softer, complex when bottle aged

o Traditionally high yields & sold to Coops

o Valued for High Acidity, still used for Mateus Rose

50
Q

Bairrada, describe its climate, soils and topography

A

CLIMATE & WEATHER

o Damp & rainy maritime climate.

o Rain:800-1200mm, some area 1600mm in Spring & Autumn, problematic for late ripening Baga

o High vintage variation.

TOPOGRAPHY & SOILS o Directly west of Dao DOC

o 10,000ha

o Soils: Fertile Alluvial to the West( from river estuaries); Limestone -clay on slopes

o In Cantanhede, limestone- clay soils (Bairro in Portuguese) attracted intensive planting of Baga

51
Q

A traditional wine style of Alentejo is called Vinho de Talha DOC - explain what this is?

A

o Vinho de Talha DOC: (2010):

o wines fermented on skins in Talha( amphora);

o Traditional method undergoing revival

o Made using Antao Vaz white grapes

52
Q

Alentejo is a significant region in Portugal - what are its sales domestically and export wise in percentage terms?

A

Alentejo has 37% by volume and 40% by value of the domestic market

And 20% of total wine exports in volume terms from Portugal

53
Q

Lisboa Vinho Regional?

A

150 km long to the north of Lisbon

Serra de Montejunta divides into two distinct climates

Western side - maritime, cool, wet, windy - fresh styles of wines

Eastern side - more continental, drier, warmer - richer styles of wines

Key DOCs within the VR are:

Alenquer - eastern - full bodied, ripe red wines - Aragonez, Tourigal nacional

Bucelas - eastern - min. 75% Arinto - fresh, high acid white wines

Corales - coastal, foggy, western, near Lisbon, sandy soils, phylloxera free, with old vines and rare varietals

54
Q

Under what designation is most wine from Lisboa sold?

A

Lisboa Vinho Regional - as producers see better recognition for the regional name than individual DOCs

55
Q

Palmela DOC in the Peninsula de Setubal?

A

Palmela DOC: 187,000hL

  • Mainly Red wines
  • Min 67% Castelao (periquita)
  • Deep colour; Full body; Red berry fruit
  • Often matured in Oak; adding hints of Spice
  • Concentrated, Age worthy wines grown in Warm sandy vineyards on plains;
  • Lighter wines on Clay/limestone slopes for early drinking
56
Q

Since entry to EU in 1986 what has been happening in Portuguese wine production

A
  • Since entry to EU in 1986
    • Investing in modern production
    • Move to expand into new markets
    • Some Negociants have diversified by investing in vineyards across different regions
      • Sogrape
        • biggest wine co in Portugal
        • buying estates in Douro and Vinho Verde
    • Increasing no of growers adding value by producing own estate brand esp. in Douro, Alentejo, Dao, Vinho Verde, Bairrada, Lisboa & Tejo
    • Cooperatives reduced in no; 73 active coops
57
Q

Alentejo has seen what change since Portugal joined the EU?

A
  • Signification investment in Alentejo:
    • warm, dry climate that is flat, allowing mechanisation;
    • seen significant investment & vineyard growth;
    • EU funding to invest
    • Consultant winemakers now producing quality wines in soft ripe styles;

high no. of estates with large young vineyard holdings

58
Q

Climate and weather of Vinho Verde DOC

A
  • North West corner
  • Atlantic on the West; River Minho in the North Bordering Spain); Peneda – Geras National park on the East; Just beyond R Douro in the South
  • Moderate Maritime with warm summers; Climate more continental in the East
  • Network of river valleys that funnel Atlantic winds inland
  • High rainfall - average 1,500mm

Vintage variation; 936,000 hl in 2017/ 727,000 hl in 2016

59
Q

inexpensive Vino Verde DOC wine production

A
  • Inexpensive Vinho Verde DOC:
  • high volume; fruit may be sourced across region & blend of varieties
  • Protective methods; cool ferment in SS;
  • Most bottled for release at the end of fermentation;
  • CO² added at bottling to give light spritz
  • White: low Alcohol; Medium (+) to High Acidity; Apple, Citrus & or Peach depending on varieties used
  • Some, small amt of residual sugar added
  • Good Quality & made one of regions coops or large merchants
60
Q

Premium priced Vinho Verde DOC

A
  • Premium Priced
  • Smaller boutique producers; still wines
  • growing no of single varietal & single sub regions
  • Winemaking
    • Some use ambient yeasts;
    • old Oak for ferment & or maturation;
    • choose to keep wines on Lees for few months to enhance texture & complexity
  • Mid-priced to premium; very good quality
61
Q

How has Vinho Verde production changed since the 60s?

A
  • Large changes in production:
    • 1960s – 80% was red wine production
    • 2008 – 70% white wine!!
    • 2018 – 80% white wine, 15% red and 5% rose
62
Q

Sales of Douro DOC wines was what % domestic? and what export markets are its top three?

A
  • 2018: 63% sales were for the domestic market
  • Exports: Canada; UK; Brazil
63
Q

How do the red wines of Dao DOC compare to Douro DOC?

A
  • Red wines tend to be:
    • Less full bodied
    • Less intense
    • With fresher flavours
    • And higher acidity
    • THAN RED WINES FROM DOURO
64
Q

Encruzado is the key white varietal for Dao DOC whites, describe it as a wine.

A
  • Medium to Medium (+) Acidity; Full Body; Lemon, Peach, some Floral
  • Can be fermented in neutral vessels retaining fruit or Ferment /Matured in Oak with Lees stirring /Ageing for texture
  • Capable of ageing developing nutty textures
  • Good to Very Good; few Outstanding
  • Mid-Premium ;
  • Blended with other whites – Malvasia Fina (Boal), Bical and Cercial
65
Q

Exports of Dao DOC?

A

15-20% to Canada, Brazil, USA, China

66
Q

Bairrada DOC has a challenging climate, describe it

A
  • West of Dao
  • Close to coast and influenced heavily by the Atlantic ocean
  • Damp & rainy maritime climate.
  • Rain:800-1200mm, some area 1600mm
  • Rain falls mainly in Spring & Autumn, problematic for late ripening Baga
  • High vintage variation.
67
Q

White wines of Bairrada DOC - how are they made?

A

WHITE WINES

Inexpensive:

  • Sourced from areas on Sandy soils
  • Fermented in cool Temps in SS; bottled soon after

Mid/Premium :

  • Sourced from areas on Limestone-Clay
  • Fermented & matured for short time in Oak
  • Good quality with some very Good examples
  • QUINTA das BAGEIRAS & FILIPA PATO & WILLIAM WOUTERS
68
Q

Palmela DOC

A

Palmela DOC:187,000hl

  • Mainly Red wines
  • Min 67% Castelao (Periquita)
    • Deep colour; Full bodied; Red berry fruit
    • Often matured in Oak; adding hints of Spice
    • Concentrated, Age worthy wines grown in warm sandy vineyards on plains;
    • Lighter wines on Clay limestone slopes for early drinking
69
Q

Summarise the topography and soils of Alentejo DOC

A
  • Alentejo DOC
  • 8 NON-contiguous sub regions:
  • Plains, gentle slopes; mountains in North, South, East region
  • Loam soils with granite and schist, limestone – textures from sand to clay
  • varying microclimates & soils
  • Northern most subregions in Alto (upper) Alentejo; less hot & dry
  • Portalegre sub region:
    • 800 m Altitude
    • with Northerly location
    • means cooler than rest of Alentejo;
    • fresher fruit & higher Acidity;
    • vineyards here small; significant old field blend vineyards
70
Q

What are Tejo DOC wines like?

A

Majority made in Fruity, early drinking style

Acceptable to Good; Inexpensive to Mid- priced; some premium

71
Q

Tejo climate?

A

o Mediterranean climate: hot, dry summers; Mild, wet winters

o Rain:750mm

o Considerable variations in soil & climate;

72
Q

25% of Alentejo wines are white, name and describe the varietals used

A
  • Roupeiro:
  • Most planted white variety
  • Retains Acidity
  • Susceptible to rot; making it well suited to dry Alentejo
  • In youth, has Citrus & Stone fruit flavours; loses its primary flavours with age
  • Arinto: (Pederna in Vinho Verde)
  • Used in blends for its ability to retain Acidity
  • Antao Vaz
  • Tolerant of drought; suited to Alentejo
  • Range of styles:
    • a) Early picked fresh wines.
    • b) Later picked, full body (often Oaked) with tropical fruits.
    • c) Talha with skin contact influence.
  • It can lack Acidity in warmest sub regions& sometimes blended with grapes with higher Acidity like Roupeiro & Arinto
  • Alvarinho:
    • On the increase
73
Q

In Portugal what is a broad set of three soil types that you see across the country - and give where the soils are seen by region

A

Soils:

  • Schist or granite
    • in mountainous regions of Vinho Verde;
    • Douro and Dao
    • hilly outcrops in Alentejo
  • Clay with high Limestone & Sandy soils
    • in Bairrada
    • Lisboa and Tejo
    • Peninsula e Setubal
  • Fertile Alluvial soils
    • in Tejo
74
Q

name some ‘niche trends’ that are occurring in the Portuguese wine industry - counter to broad industry norms

A
  • small niche trends:
    • restrained used of new Oak or maturation time; ageing in larger format
    • revival of use of Toneis or use of new Foudres (2000-2500L)
    • or wooden fermenters from France, Italy & Austria
  • some use of Lagares: Fermenting /foot treading in shallow fermenters from Schist, granite marble or now easy to clean SS practised
  • fermenting in Clay Vessels has risen in popularity:
  • Fermenting /aging in clay vessels risen in popularity
  • Ferment on skins in clay enshrined with own DOC Vinho Talha in Alentejo (Talha ”clay Amphora”)
  • Some preferment skin contact with premium wines common; revival of fermenting whites on skins
75
Q

Pederna

A
  • Perdena
    • (Arinto) 2nd top variety:
    • Mid ripening; less aromatic;
    • Flavours of subtle Citrus; Apple
    • High Acidity
76
Q

Alvarinho

A
  • Alvarinho:
    • Medium (+) Body;
    • Medium (+) to High Acidity;
    • Citrus; Peach; Some tropical flavours;
    • Traditionally exclusively grown in the North in sub region of Moncao e Melgaco
    • Now being more widely planted due to quality
    • Alvarinho allowed to be labelled since 2016;
77
Q

Avesso

A
  • Avesso:
    • Late ripening;
    • needs warm weather to ripen;
    • grown inland in the south esp. in Baiao in warmer drier conditions;
    • Full Body;
    • Lower Acidity;
    • Flavours of citrus, stone fruit
78
Q

Trajadura

A
  • Trajadura
    • Treixadura in Rias Baixas/Ribeiro
    • Low Acidity;
    • Apple, Peach;
    • usually blended with varieties that have higher levels of Acidity
79
Q

Vinhao

A
  • Vinhao:
    • (Sousao in Douro & Souson in Galicia);
    • Top Black grape
    • High Acidity; Deep colour;
    • Flavours of Cherry
80
Q

What is the crazy thing about vineyard ownership in Vinho Verde?

A

o Fragmented ownership

o 17,250 growers cultivate 1588 ha – ONE TENTH OF A HECTARE PER GROWER!!

81
Q

the three regions of Douro DOC

A
  • 3 regions:
  1. Baixo Corgo:
    1. coolest & wettest (900mm); wines of lesser quality
    2. most westerly of the sub regions
  2. Cima Corgo:
    1. Warmer & drier: heart of demarcation; around Pinháo;
    2. lower rainfall (700mm) + higher temp; largest area under vine;
  3. Douro Superior:
    1. most easterly;
    2. most Hot & Arid (450mm; +3C vs Baixo);
    3. still relatively unexploited Schist soils
    4. usually for Port varieties and granite-based soils for table wine
82
Q

which two varietals are key in Douro DOC red wines?

what % are red wines in Douro DOC?

A
  • The most popular varieties are:

Touriga Nacional:

  • retains Acidity
  • ripe not jammy flavours of Black fruit
  • deep colour; High Tannins
  • Floral notes: violet, rose, orange blossom

Touriga Franca:

  • retains Acidity; ripe but not jammy flavours
  • Medium Body; Medium Alcohol
  • Red, Black fruit, some floral character
83
Q

Irrigation in the Douro Valley?

A
  • Irrigation:
    • Hillside vineyards not suited for irrigation & dry in a drought prone climate
    • In 2019, IVDP relaxed regulations on irrigation
    • When hydric stress reduces quality, & vineyard in authorised area, producers need
    • only notify IVDP if they irrigate
84
Q

Early drinking red wines from Douro - how are they made?

A

Early drinking wines:

  • Early drinking wines may be pressed off skins once ferment is complete
  • Maturation, traditionally in large oak vessels, from Portuguese Oak (toneis?)
  • Modern times ,smaller vessels used like French barriques common
  • Following wine making trends worldwide:
    • Use of Larger vessels ( 400-500L)
    • less new oak so fruit flavours are not over powered
85
Q

Premium red wines from the Douro DOC has additional winemaking techniques compared to inexpensive wines?

A

Premium wines:

  • Post fermentation maceration can be carried to further extract & soften tannins
  • Time in barrel may be spent in smaller or larger formats
86
Q

The white wines of the Douro Valley DOC are 25% of wine sales - what are the two wine styles made and how are they made?

A

Inexpensive:

  • fresh whites are fermented at cool temps in SS and bottled for sale soon after
  • Light to medium aromas & flavours, medium to medium(+) Acidity, Good quality
  • Mosacatel Galego Branco often used to enhance aroma intensity
  • Wines normally sourced from different Quinta’s or may be made by regions 23 coops

Premium

  • Produced from grapes from old vines, often fermented, matured in Oak (new or old); Greater intensity, variety of aromas & flavours ;greater body, texture
  • Very Good quality; some outstanding

Rose:

87
Q

the production in Dao is fragmented - how so?

who is leading producer in the DOC?

A

PRODUCTION

o 255,00 hl in 2017, a 10 yr low in 2018 (155,00 hl)

o 30,000 growers for 20,000 Ha.

o > 90% vineyards have less than 0.5 ha!!

o Sogrape led the way producing high quality at all price points

o Growing no of private companies making quality premium wines

VINHA PAZ; QUINTA DA PELLADA

Exports: 15-20% exported - Canada, Brazil, USA, Chin

88
Q

Maria Gomes?

A

Maria Gomes (Fernao Pires)

  • Most planted white in Portugal
  • Early ripening (favourable in damp climate; high yields);
  • Medium (+) Acidity
  • Citrus; Floral
  • Medium (+) Acidity if picked early, but lose Acidity if left on vine
89
Q

Baga - what are the winemaking techniques - traditional and modern?

A

BAGA

  • Traditional:
    • Lagares – typically shallow and wide – allow good control of extraction
    • Fermented on stems; best drunk after long bottle ageing;
    • Require decades to be approachable
  • Modern:
    • destemming
    • some whole bunch (fresher fruit & enhancing aromas)
    • or adding a proportion of stems back during ferment for wines designed to undergo long ageing (giving structure;
    • Fermentation in SS, open concrete vats, Traditional Lagares
    • Maturation in:
    • large barrels(500-600L) French Oak;
    • Toneis (3000-6000L) from Portuguese Oak or Brazilian hardwood;
    • Foudres from French, Italian, Austrian oak
    • Style
      • less tannic, hi in acidity with bell pepper and berry flavours.
      • More immediate consumption.
  • International varieties often used in a blend to soften the Tannin profile of BAGA

d3 condensed (27 decks)

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