WSET3 Portugal Grapes & Wines

Question 1

Aguardente

Answer 1

Spirit used to fortify Port wine

Can be no stronger than 77% ABV

An average of 20% Aguardente in total volume in a bottle

(Fino Sherry is only 3.5%)

Question 2

Alentejo White Blends

Answer 2

Use:

Arinto (high acidity + citrus)

Antão Vaz (full bodied varietal) +

Roupeiro (“Síria” light-berried, aromatic but aged rapidly)

Fruity & Floral White Wines with Medium to High Acidity

Fermented &/or aged in oak for extra depth and complexity

Question 3

Alentejo Red Blends

Answer 3

Use Aragonês (Tempranillo) +

Trincadeira (drought resistant, High Tannin spincy red berry) +

Alicante Bouschet (High Color & Tannin)

In recent years- Touriga Nacional and Syrah

Deep in Color, Full Body, High Soft Tannin

Expressive, Ripe Fruit Flavor

Question 4

Alfrocheiro

(Tinta Bastardinha in Douro)

Answer 4

Dâo Black Grape

Deep Color, good alcohol & acid balance

Intense Aromas of Blackberry, Strawberry

Ripens early, susceptible to grey rot

(Tinta Bastardinha)

Question 5

Alicante Bouschet

Answer 5

High in Color, High in Tannin

used in Blends

Alentejo

Question 6

Alvarinho

Answer 6

Region of Monçâo e Melgaço

100% Alvarinho

Slightly higher alcohol 11.5%-14%

Riper more tropical aromas

Thick skins withstand damp conditions

Question 7

Arinto

Answer 7

Alentejo & dominate variety in Bucelas region

White, Fruity & Floral white wines

High Acidity (prized for acidity to blends)

Some use Oak or Aged for depth complexity

Known as Perdernã when used in Vinho Verde

Question 8

Baga

Answer 8

Bairrada (90% of black grapes)

Late Ripening, Small thick skins, resitant to powdery mildew

Deeply Colored, Acidity, High Tannin

Rich Black Fruit - when picked later

Underipe will be High Acid and astringent Tannin

Gentle crushing, maceration techniques & blends help soften the wines

Can age and large percentage become Rosés

Question 9

Bical

Answer 9

White grapes mainly from Bairrada

Can develop into Riesling type bouquet after a decade in the bottle

Question 10

Colheita

Answer 10

Portuguese for “Harvest” or “Vintage”

Wood-aged Tawny Ports & Maderias from a single year

Aged at least 7 years, can be drunk at any point after bottling date

Question 11

Douro Red Wines

Answer 11

Deep Coloured

Full Bodied, High Ripe Tannins

Rich Black Fruit flavors

Best show subtle toast from new oak maturation

Question 12

Douro White Wines

Answer 12

High altitude

Can show fresh varietal fruit

Med-High Acidity

Question 13

Encruzado

Answer 13

Dão’s Best White Grape

Pale skin

Full Body, Burgadian white

Light Fresh to richer barrel fermented versions

Question 14

Garrafeira

Answer 14

Portuguese term “private wine celler” or “Reserva”

Specific aging requirements.

Red wines must undergo at least three years aging in oak and bottle before release (30 months before bottling and 1 year in the bottle)

White & Rosé wines must receive 1 year of aging (6 months before bottling and 6 months in the bottle, fairly rare)

Must have alcohol 0.5% above that DOC requirement

Question 15

Jaen (Mencía)

Answer 15

Dão Black Grape

Suits Moderate climate

Ripens early

Notable for lack of Acidity

Fresh Fruit, Hints of Herbaceoucsness

Question 16

Late Bottle Vintage

Answer 16

Aged 4 - 6 years usually in large oak. (helps for approachability on release)

Most are fined and filtered, those not can age

Similar in style to Ruby Reserva

Ready to drink on release

Form sediment in bottle so need decanting

Question 17

LBV and Vintage Port

Answer 17

Some LBVs are filtered

But all Vintage Ports are not Filtered

No filtered allows for bottle ageing

Extra period of maturation gives wine garnet color, tertiary cooked fruit & vegetal - prune, leather, wet leaves

Question 18

Maria Gomes

Answer 18

White grapes from Bairrada

Distinctively scented and crisp wine

Also known as Fernão Pires

Question 19

Muscat

Answer 19

LM Acidity, Perfumed aromas of orange bloosom, rose and grape.

Thrive in hot climates but best in cool to keep acidity

Question 20

Muscat de Beaumes-de-Venise

Answer 20

From Southern Rhône

Gold Color, Sweet, M Acidity, Floral and aromatic

Dont dry to aviod dried fruit flavor

Little skin contact

Cool fermented and fortified with 96% ABV grape spirit

Stored in inert vessels to protect from O₂

Question 21

Port Grapes

Answer 21

Tourigal Nacional

Touriga Franca

Tinta Roriz (Tempranillo)

Tinta Barroca

Tinta Câo

Thick Skinned, HIgh Tannin, Black Fruit and Floral Aromas

Question 22

Reserva Port

Answer 22

Applies to Ruby and Tawny

Higher quality determined by official tasting panel

*Reserve Tawny must be wood aged for atleast 6 years

Question 23

Ruby Port Process

Answer 23

Deep Color, Intense Primary Fruit

Producers minimize O₂

Aged for a short time in Large Oak or Stainless Steel.

Fined and filtered before bottling and do not age in Bottles

Question 24

Simple Ruby Port

Answer 24

Blends between 1 - 3 years old

Lack concentration, complexity or tannins

Question 25

Rutherglen Muscat

Answer 25

Australian

Fully Developed, Aged Muscat

Color from amber to brown, sweet to luscious

Allow raising prior to picking to make luscious

Fermentation on the skins

Fortification when wine is 2% ABV

Period of oxidatvie ageing can last for decades in Old Oak to preserve grape aromas

Sometime aged in warm conditions, O₂ exposure changes the color amber to brown while retains Muscat flavors

Sometime old wines are blended with more youthful before bottling to enhance aromas

Question 26

Tawny 10, 20, 30 40 years

Answer 26

To qualify must be consistent with characteristics typical of wines that age

Age is average not the youngest wine in the blend

Label must state year of bottling

Wines lose their freshness after bottling

Best are Complex and Concentrated

Some producers use these as flagship wines

Question 27

Tawny Ports

Answer 27

Undergo Long Oxidative Maturation in Barrels called “PIPES”

Made in same way as ruby 1- 3 year ageing

Differ in color and flavor - use less heavily extracted or white wines from Baixo Corgo or white port, hot maturation in Douro and/or heavy fining to remove color

Wines turn garnet to tawny to brown (oldest)

Primary fruit ages to Raisny, Walnut, Coffee, Chocolate and Caramel

Wines are fully developed on release and do not bottle age

Question 28

Touriga Nacional

Answer 28

Douro & Dão

Highest Quality

Small quantities of small berries, poor fruit set (coulure - execessive shedding of ovaries & young berries)

Intense Color, High Tannins

Floral Aromas in Youth, Black Fruit, Toast from Oak

Question 29

Trincadeira

Answer 29

Alentejo

Drought tolerant

High Tannin

Spicy Red Berry

Question 30

Vinho Verde

Answer 30

Loureiro and Arinto Grapes

Pale lemon, Light, Fresh & slightly sparkling wines

Off-Dry, High acidiy, Low Alcohol (8-11.5%),

Some can go to 14%ABV

Early Consumption

Question 31

Vinho Verde Alvarinho

Answer 31

Higher ABV (11.5%-14%)

Riper, more Tropical

Some may take on oak ageing

This region is somewhat dry & warm with cool nights

Question 32

Vinho Verde Red

Answer 32

Deeply colored and Tannic

Best bracingly Fresh & Fruity

Vinhâo grape dominates production

Question 33

Vinho Verde Rosé

Answer 33

Fresh, Fruity

Question 34

Vintage Port

Answer 34

Most Concentrated Tannins of all Ports, can age for decades, throw off heavy sediment

1. Producers must register intent for vintage in 2nd year after harvest
2. Bottled no later than Year 3
3. Ageing in Large Oak or Stainless Steel
4. Unfined and Unfiltered

Produced maybe 3 years out of 10 and usually producers flagship

Question 35

Touriga Nacional & Syrah Blend

Answer 35

Deep in Color

Full Body, High, Soft Tannin

Expressive Ripe Fruit Flavors

Some fermented or aged in Oak for extra depth and complexity