Wines of the New World: Greece, Austria, Australia, New Zealand & South Africa

Prof. Karen GoodladSpring 2012Porto

1What is Porto?Fortified Grape WineFrom Douro, PortugalOldest Demarcated Wine Region Long History of Trade with EnglandRural AreaWinding Douro RiverVila Nova de Gaia

Trade began in the 1670s2Map of Douro

Douro River flows form the Atlantic through Portugal into Spain. 3The Douro Production Region

Prime Port Producing AreaBaixoCorgoCimaCorgoDouroSuperior4The Grapes of PortoTouriga NacionalTinta CoTinta RorizTinta BarrocaTouriga FrancesaTinta Amarela

Malvesa Fina/Vital

Touriga Nacional: Small berries, black wine, aromatic, high tannin content, low yieldsTinta Co: adds finesse and complexity, not widely planted due to poor yieldsTinta Roriz: (Spanish Tempranillo) high sugar content, low acidity, provides color and tanninTinta Barroca: good for blending, soft and roundTouriga Francesa: provides fruit and aromaTinta Amarela: Dark in color and productive

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Tinta Barroca

Tinto Co

Tinta Amarela

Tinta RorizTouriga Francesa

Touriga NationalTraditional Terraces

Patamares and Vertical Planting

PATAMARESVERTICAL

SoilPre-Cambrian schistsPlantings only on vertical profilesVertical Schist Formation

Vineyard Classification - Criteria:Natural factorsVineyard locationAltitudeSoilStoniness of soilSlopeExposureShelter from windFactors influenced by manProduction/YieldViticultureGrape VarietiesSpacingAge of vines

Vineyards, Quinta de VargellasHow is Porto Made?Grapes crushedHistorically, foot trodding in lagaresModern, pump over and Extract most color from mantaFermentation interrupted after about 3 daysWine is about 6-8% alc. Aguardente is added to arrest fermentationThe wine is now fortified450L of fermenting must requires 100L of grape spirit.Stored, Depending on Style of PortBrandy = flavorless white spirit of distilled grapes ~77% alc. 144 proof14Winemaking Non Vintage

Pre -1980Post -1980(Industry)Pump - OverFladgate PartnershipsPiston Fermenter - 200140% R.P.60% R.P.99% R.P.

RP = Relative Performance to Treading which would have a RP value of 100%. The obtain data the group analyzed the concentration of 2 phenolic markets and 2 anthocyan markers and confirmed the results by blind sensorial analysis.15Styles of PortoRuby Style Tawny StyleReserva/Vintage CharacterSingle-quintaLBVVintageAged 10 year20 year30 year40 yearColheitaTawny: blend of vintages

Ruby:

Reserve:aged 4-6 years in large oak Single quinta: single vineyardLbv: single vintage, 4-6 years large oakVintage 2-3 years aged Colheita: Tawny from a single vintag16Major Differences BetweenRuby and Tawny PortoRubyTawny

Large oak vats can be up from 20,000lt to 100,00 liters17Pairing PortoRuby

Tawny

18Serving PortoVintage Ports must be Decanted ~59-64 Temperature Chilled for white port3-4 oz. poursIn a white wine style glassServe just before dessert, cheese course or as an aperitif

19Terms to KnowQuintaTawnyRubyLBVVintageColheitaGrape Varieties20http://www.taylor.pt/prof_frame.htm http://www.fonsecaport.com/index_.htm 21