1 / 21

Porto

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.

fraley
Download Presentation

Porto

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Porto Prof. Karen Goodlad Spring 2012

  2. 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

  3. Map of Douro

  4. The Douro Production Region Prime Port Producing Area Douro Superior Baixo Corgo Cima Corgo

  5. The Grapes of Porto • TourigaNacional • TintaCão • TintaRoriz • TintaBarroca • TourigaFrancesa • TintaAmarela • MalvesaFina/Vital

  6. TintaBarroca Tinto Cão TintaAmarela

  7. TourigaFrancesa Touriga National TintaRoriz

  8. Traditional Terraces

  9. Patamares and Vertical Planting VERTICAL PATAMARES

  10. Soil • Pre-Cambrian schists • Plantings only on vertical profiles Vertical Schist Formation

  11. Natural factors Vineyard location Altitude Soil Stoniness of soil Slope Exposure Shelter from wind Factors influenced by man Production/Yield Viticulture Grape Varieties Spacing Age of vines Vineyard Classification - Criteria: Vineyards, Quinta de Vargellas

  12. 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

  13. 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.

  14. Styles of Porto Ruby Style Tawny Style Reserva/Vintage Character Single-quinta LBV Vintage Aged 10 year 20 year 30 year 40 year Colheita

  15. Major Differences BetweenRuby and Tawny Porto Ruby Tawny

  16. Pairing Porto • Ruby • Tawny

  17. 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

  18. Terms to Know • Quinta • Tawny • Ruby • LBV • Vintage • Colheita • Grape Varieties

  19. http://www.taylor.pt/prof_frame.htm • http://www.fonsecaport.com/index_.htm

More Related