🇵🇹PORTUGAL–DURIENSE

DURIENSE IG.     DOP.– 6     @Oporto

• BRANCO= Alminhaca, Alvadurao, Alvar, Alvaraca, Alvarinho, Arinto, Bataca, Bical, Branco Especial, Branco Sem Nome, Branco Valente, Bual, Caramela, Carrega Branco, Cercial, Codega, Diagalves, Donzelinho, Folgasao, Formosa, Gouveio, Listrao, Pe Comprido, Pinheira, Praca, Rabigato, Rabo de Ovelha, Samarrinho, Sarigo, Sercial, Siria, Tamarez, Valente, Viosinho, Vital
  • –International– Malvasia Fina, Moscatel Galego Branco AKA=Muscat Blanc a Petit Grain, Verdelho
• TINTO= Touriga Franco 25%, Touriga Nacional 10%, Tinta Barroca 8%, Alvarelhao, Aramont, Baga, Bastardo, Casculho, Castelao, Cidadehe, Conciera, Corcieira, Donzelinho Tinto, Engomada, Goncalo Pires, Grangeal, Jean, Malandra, Melra, Mondet, Mourisco, Moreto, Nevoeira, Roseira, Rufete, Santarena, Souzao AKA=Vinhao, Tinta Aguiar, Tinta Amarela,  Tinta Bastardinha, Tinta Coa, Tinta Fontes, Tinta Francisca, Tinta Mesquita, Tinto Martins, Tinta Penajoia, Tinta Tabuaco, Valdosa, Varejoa
  • –International– Sevilhao AKA=Douce Noire, Tinto Roriz 15%, AKA=Tempranillo

GEOGRAPHY– REGION-Iberian Peninsula, COUNTRY-Portugal(North)

• IG.-Duriense, In Douro River Valley(East)
•   Porto- +Latitude(41.1°‘N’)  |    Douro River Valley- +Latitude(41.2°‘N’)
• Douro Valley is Demarcated by 335 Historic Stone Markers Around Perimeter of the Region.

TOPOGRAPHY– “Rolling/ Hilly/ Mountainous/ Terraced/ Valley(Douro)”

• SLOPES/ Serra do Marao Range(Alvoa, Montemuro Mountains), +Altitude(100mt. to 900mt.)
  • On~Douro~River~(40 Tributaries Run Into the Douro From Porto to Spainsh Border.)
    • On~Balsemao/ Ceira/ Corgo/ Tedo/ Teixeira~Tributaries to~Douro~River~
    • On~Tua/ Torto/ Tavora/ Pinhoa~Tributary~Douro~River~
    • On~Aguiar/ Coa/ Sabor/Slilva/ Uceira~Tributary~Douro~River~
  • Douro River is Now Actually a Series of Lakes Since 5 Dams Were Constructed In an Effort to Control the River For the production of Electricity.

SOILS– “Metamorphic”, Predominantly Schistous, Pre-Cambrian Schist Surround by Granite.

• Top Soil is Shallow and Low In Nutrients, To Plant New Rootstock In the Hard Shist Soils Dynamite is Used.
• The Bedrock Fractured Vertically Allowing Roots to Venture Deep In Search of Water and Nutrients.

CLIMATE– “Continental” With “Mediterranean” Influence

• *Summers– Hot, Dry   |   *Winters– Cold, Wet
• +RAIN SHADOW/~Serra do Marao Mountains~

VITICULTURE– 250,000 ha./ 45,000 ha. Planted

• CHALLENGES– Drought, Rain During Fruitset
• Harvest Takes Place Between the Months of August and October.
• Traditional Walled Terraces/ Socalcos- Terraces Supported by Dry Stone Walls, Built by Hand and On Steep Hillsides Some 5 Meters High. Most Terraces Are Narrow, Just Supporting 2 or 3 Rows.
• Patamares- Modern Terraces That Stand Without Walls Cut Into the Banks and Mountainsides Using Earth Moving Equipment Such as Bulldozers and Catepiilars. Patamares Create Wider Terraces and Replace Narrow Tradional Walled Terraces Increasing Vine Density.
• Vinha Ao Alto- Where It’s Not Too Steep (Less Than 30% Grade.) Terracing are Planted In Vertical Rows of Vines Running Down the Hillside Instead of Across it. Vinha Ao Alto’s Are Modern and Allow For Drainage and Good Erosion Control, and Better Canopy Exposure.
• Quinta– Meaning Farm, Are Grape Growing and Wine Producing Estate. In Port Terms These Quinta Are Located In Douro River Valley and Are Where the New Wine Stays After Harvest Until Spring When the Wine is Shipped Down the Port Lodges In Villa Nova de Gaia For Aging and Storage.
• OLD VINES– From “1857”
• Mortorios- Abandoned Vineyards Due to Phylloxera. Not Replanted to Vines But Olive Trees.

VINICULTURE– Still,  Rose,  Fortified

• Labeled– “DURIENSE” Wines Produced Non-Conforming to an DOC.
• Reserva Wine- White– +Aged– +6mo./+ABV- +11.5%    |    Red– +Aged–  +12mo./+ABV. +12%
• Espumanto do Douro- Sparkling
• Colheita Tartia- Late Harvest
• The Best Vineyards For the Production of Port Wines Are Not the Best Vineyards For the Production of Still/ Dry Red Wines.

HISTORY–

• 1750 BC. @Duriense– Romans Planting Vine In Area.
• 1703 @Duriense– Methuen Treaty-
  • Imports of Portuguese Wines Into England Would Pay 1/3 Less Than Wines From France
• 1756 @Duriense– Douro Valley Region Legally Demarcated.
• 1788 @Duriense– Sub-Regions of Douro Valley Legally Demarcated.
• 1792 @Duriense– Demolition of Valeira Gorge.
  • This Made Making Possible the Continuous Down River Journey Form Corgo to Porto.
• 1868 @Duriense– Phylloxera Came to the Douro Valley and Effect a Portion of Vineyards.
• 1870 @Duriense– Douro Valley Railway– The Trail Which Was Built Was a Catalyst In the Port Wine Trade. Running From Porto at the Coast Inland to the Douro Valley to Pocinho and Beyond To the Spainish Frontier. Its Service Linked Small Communities Along the River and Make the Movement of Port Wine Modern.
• 1986- Law Changes Where it Wasn’t Mandatory to Age Port In Vila Nova de Gaia, Producers Could Now Age and Ship Port From Douro Valley.
• 2001 @Duriense– Area Became a Unesco World Heritage Site.
• PIONEERS~ ~Baron Forrester~ Port Shipper
  • Visionary of the Early 1800’s Who Mapped the Valley In Detail.

CULTURE– Generally 30% of Wine Produced is Cellared For Historical Purposes.

• UNESCO. WORLD HERITAGE SIGHT~ ~Alto Duoro~ (Cultural, Landscape, Vineyards)
• GASTRONOMY… Pork, Smoked Sausages, Olive, Chestnuts, Figs
  • CHEESE…
• ~International Port Day~ (September 10th.)
• WINE BARRELS~ ~Port Pipe/ Pipa~ 550 Liters
  • Tonel– 3,000 to 10,000 Liters   |   Balseiro– 8,000 to 100,000 Liters
• Barcos Rabelo- Traditional Boat Used to Transport 12-19 Pipe Barrel Down the Duoro River 120km. From Vineyards of Duoro Valley to Cellars In the City of Port.
  • Boats Were Flat Bottom With Tails, and Long Stearing Paddle Off the Stern.
  • Modern Day- After Crushing and Fermentation In Duoro Valley Wine is Shipped the Following Spring by Tanker Truck the City of Villa Nova de Gaia For Blending and Aging.
  • Today the Barcos Rabelos Are Used Solely For Advertisment, Natalgia and Tourism Purposes.
• “Monks & Monasteries” ~Salzedas~     ~Soa Joao de Tarouca~    ~Soa Pedro das Aguias~
  • Numerous Temples Were Built In the 12,000’s After Cistercian Monks Settled The Douro Valley.  It Become Know as the Land of Cisteros (Temples).  Later There Became A Cister Wine Route That Connects the Cisteros and Wine Areas.

GOING THERE– Stay In City of Porto(One of Best “Wine City” In World)

• TRAIN RIDE~ Take Day Trip On 2 Hour Train to Douro Valley Vineyard/ Terraces.
• RIVER CRUISE~ Take a Duoro River Cruise to See and Better Understand the Geography and Topography.
• WORLD OF WINE~ Museum Themed Wine Exhibition In Porto.
• WINNER “Worlds Best”~ DtheV.com Awards- “Worlds Best Terroir-Douro Valley”  (3rd. Place)
  • **Refer to “WINE CULTURE/ Derek’s Top 6 List” For Detailed Information.
• WINNER “Worlds Best”~ DtheV.com Awards- “Best Wine City In Europe-Porto”  (2nd. Place)
  • **Refer to “WINE CULTURE/ Derek’s Top 6 List” For Detailed Information.

**Porto & Douro Images Courtesy of “Delong Maps”, Purchase These Maps at Delong Maps.com

DOURO DOP.      @Porto

• BRANCO= | Tinto=  **Refer to “Duriense Overview” For Grape Type and % Information.
• GEOGRAPHY- Portugal, REGION-Duriense IG., “Multi-Appellation”
  • Sub-Zones/ DO.’s- Baixo Corgo DO., Cima Corgo DO., Douro Superiore DO.
• TOPOGRAPHY- “Hilly/ Mountainous/ Terraced/ Valley(Douro)”
  • SLOPES/ Marao Mountains, +Altitude( ? mt.)
  • Douro Valley is Made Up of Rivers and Tributary Confluences Producing Endless Unique Vineyard Sun Exposures.
  • On~Douro~River~
    • On~Balsemao/ Ceira/ Corgo/ Tedo/ Teixeira~Tributaries to~Douro~River~
    • On~Tua/ Torto/ Tavora/ Pinhoa~Tributary~Douro~River~
    • On~Aguiar/ Coa/ Sabor/Slilva/ Uceira~Tributary~Douro~River~
  • A Series of Dams Were Installed In the 1960’s Creating a Navagatable Series of Locks and Lakes.
• SOILS- “Metamorphic”, Schist, Granite
• CLIMATE- “Continental”, With “Mediterranean” Influence, Gradually Hotter From East to West.
  • +WIND/ During the Summer a Early Evening Wind Blows Up the Duoro River From the Atlantic Ocean Cooling Ventilating and Cooling the Valley.
• VITICULTURE- 250,000/ 42,025 Planted, OLD VINES– From “1857”
• VINICULTURE- Fortified,  Still(DO. For Still Wine Approved In 1986)
  • Estates/ Producers- Agri-Roncao(Quinta da Levandeira(45ha.), Alquimista, Callabriga, Casa Burmester, Das Carvalhas, Do Vallado, Luis Seabra, Macanita Tinto, Manoella, Maritavora(Nat.Pro.), Secretum, Symington(Altano)
  • Vineyards- Vinha da Capela(Canais)
• CULTURE-
  • ~Douro Boys~Worked Together to Build Douro Wine Profile On the Worlds Wine Stage Through Still Red Wine and Port.
    • Quinta do Crasto- (Tomas & Miguel Roquette)
    • Quinta D. Maria- (Cristiano Van Zeller)
    • Niepoort- (Dirk Van der Niepoort)
    • Quinta do Vale Meao- (Francisco Olazabal)
    • Quinta do Vallado- (Francisco Ferreira & Alvares Ribeiro)
    • ~Dorli Muhr~ The Douro Girl, Helped Promote the Douro Boys.
  • WINNER “Worlds Best”~ DtheV.com Awards- “Worlds Best Terroir-Douro Valley”  (3rd. Place)
    • **Refer to “WINE CULTURE/ Derek’s Top 6 List” For Detailed Information.
  • PORT HOUSES~Most Houses Own Multiple Estates In Multiple Sub-Regions.
    • Chruchill’s- (Quinta… Griha),   Croft- (Quinta… da Roeda)
    • Dow’s- (Quinta… do Bomfim),   Ferreira- (Quinta… do Vesuvio)
    • Graham’s- (Quinta… dos Malvedos),   Ramos-Pinto-(Quinta… Bom Retiro, da Ervamoira, Urtiga)
    • Sandeman– (Quinta… Seixo),   Taylor’s- (Quinta… Junco, Terra Feita, De Vargellas)
    • Warre’s- (Quinta… da Cavadinha)

BAIXO CORGO DOP.     @Piso da Regua

• GEOGRAPHY- Portugal, REGION-Duriense IG., In Douro DOC.(West)
  • VILLAGES-Aramar, Lamegao, Peso da Reguua, Villa Real
• TOPOGRAPHY- “Hilly/ Mountainous/ Terraced”, SLOPES/ Marao Mountains, +Altitude( ? mt.)
  • Topographic Feature– Carrapatelo, Dam
  • On~Balsemao/ Ceira/ Corgo/ Tedo/ Teixeira~Tributaries to~Douro~River~
• CLIMATE- “Continental”,  *Summers– Hot, Dry   |   *Winters– Wet, Cold
  • Mildest, Most Precipitation, +RAIN SHADOW/ Serra Marao Mountains
• VITICULTURE– 14,000ha. Planted
• SUB-ZONES Of BAIXO CORGO
  • CORGO RIVER VALLEY–
    • Estates/ Producers- Quinta Do…Bairro, Gaivosa, Goncalo, Romarigo
  • TANHA RIVER VALLEY–
    • Estates/ Producers- Quinta Do…Currais, Devesas, Peso
  • VAROSA RIVER VALLEY–
    • Estates/ Producers- Quinta Do…Gavoisa, Garcia, Sta Barbara
  • OTHER AREAS–
    • Estates/ Producers– Quinta Do…Cotto, Malho, Murganheira, Pacheca, Vallado, Vista Alegre

CIMA CORGO DOP.    @Pinhao

• GEOGRAPHY- Portugal, REGION-Duriense IG., In Douro DOC.(North-West)
  • VILLAGES-Alijo, Sabrosa, Sabrosa, Sao Joao, Pesqueira, Pnhoao, Tabuaco
• TOPOGRAPHY- “Hilly/ Mountainous/ Terraced”, SLOPES/ ?, +Altitude(90mt. to 600mt.)
  • On~Tua/ Torto/ Tavora/ Pinhoa~Tributary~Douro~River~
• CLIMATE- “Continental”,  *Summers– Hot, Dry   |   *Winters– Cold
• VITICULTURE- 19,000ha. Planted
• SUB-ZONES Of CIMA CORGO
  • PINHOA RIVER VALLEY
    • Estates/ Producers– Quinta Do… Bragao, Bomfim(Dow), Cavadinha(Warre), Celeiros, Costa, Cruzeiro, Fojo, Junco(Taylor Fladgate), Manuelas, Mendiz, Noval(143ha.), Paradelinha, Passadouro, Ribeira, Terra Feita(Taylor Fladgate)
    • Vineyards- Nacional(2ha.)
  • TORTO RIVER VALLEY
    • Estates/ Producers- Quinta Do… Bom Retiro(Ramos-Pinto), Charondo, Chavalheira, Christia, Das Lajes, Pedrog, La Rosa, Seixo*(Sandeman), Urtiga(Ramos-Pinto/ 4ha.), Vale D. Maria(*1868/36ha.)
    • Vineyards- Francesca’s(4ha.), Vinha do Rio
  • TAVORA RIVER VALLEY
    • Estates/ Producers- Quinta Do… Espinho, Panascal, Pego*
  • OTHER AREAS
    • Estates/ Producers- Quinta Do… Crasto, Griha(Chruchill’s), Malvedos(Grahams’s/100ha.), Murcas, Napoles(20ha.), Nova de Nossa, Popa, Roeda(Croft), Da Romaneira, Santa Eufemia, Tedo, Ventozelo(200ha.)
    • Vineyards- Parcela 21(*1925), Parcela 29(*1970), Vinha da Ponte, Vinha Maria Teresa

DOURO SUPERIORE DOP.    @Pocinho

• GEOGRAPHY– Portugal, REGION-Duriense IG., In Douro DOC.(East)
  • BORDERS-Spain(East)
  • VILLAGES-Carrazeda Ansiaes, Foz Coa, Vila Flor, Torre Moncorve, Freixo Espada a Cinta
• TOPOGRAPHY– “Hilly/ Mountainous/ Terraced”, SLOPES/ ? , +Altitude( ? mt.)
  • TOPOGRAPHIC FEATURE– Pocinho Dam
  • On~Aguiar/ Coa/ Sabor/Slilva/ Uceira~Tributary~Douro~River~
• CLIMATE- “Continental”,   *Summers– Hot, Dry, Hottest/ Duoro   |   *Winters– Cold, Wet
• VITICULTURE- 8,700ha. Planted, Some Vineyards Planted On North Facing Slopes
  • Estates/ Producers- Quinta Do…Arnozelo, Baleira, Cabreira, Canais, Do Crasto, Ervamoira(Ramos-Pinto/24ha.), Farão, Ferradosa, Fontainhas, Foral dos Quatro Ventos, Granja, Da Leda, Mina, Malvedos(Graham’s/ 89ha.), Orgal, Porto de Bois, Ribeira, Telhada, Val de Malhadas, Malvedos(Graham’s), Vale Meao, Melhor, Vargellas(Taylor’s), Vesuvio(Symington/11ha.)
  • Vineyards- Abandonado
• CULTURE– FESTIVALS~ ~Festival do Viho do Douro Superior~ (May)

MOSCATEL De DOURO DOP.     @Duriense

• WHITE= Moscatel Galego Branco AKA=Muscat Blanc a Petit Grain
• GEOGRAPHY- Portugal, REGION-Duriense IG.(Greater)
• VITIFICATION–
  • Estate/ Producers– Adega da Favaios(Co.-Op.), Fraguilo, Real Campanhia Velha
• VINIFICATION– Non-Fortified Versions & Fortified(+ABV. +16%-  17%)

AGUARDENTE De DOURO DOP.     @Duriense

• WHITE= Moscatel Galego Branco AKA=Muscat Blanc a Petit Grain
• GEOGRAPHY- Portugal, REGION-Duriense IG.(Greater)
• VITIFICATION– Generic Term For Alcoholic Beverages That Contains Between ABV 29%- 60%.
• VINIFICATION- Distilled Grape Spirit That’s Used to Fortify Wines.
  • Estate/ Producers– Caves de Murca, Ferreirinha, Ramos Pinto

QUINTA CLASSIFICATION Of PORT VINEYARDS

• INSITIUTO Dos VINHO DO DOURO E DO PORTO IVDP.
• Numerical Rating In Categories by Cadastro/ Register Based On: Altitude, Aspect, Gradient, Age of Vines, Vine Density, Gradient, Soil/ Granite Content, Soil/ Schist Content, Grape Varieties, Vineyard Location, Microclimate, Yields.
  • A RATING- 1,200 +Points
  • B RATING- 1,101-1,199+Points
  • C RATING- 801-1,000 +Points
  • D RATING- 601-800+Points
  • E RATING- 400-600 +Points
  • F RATING- 399 and Below
• Benefico/ Benefit or Perk- Amount of Grapes Each Vineyard May Harvest For Port Production Each Year.
  • Vineyards With Higher Cadastro Ranking Can Harvest More Grapes.
  • Extra Grapes Can Be Used For Still Wine Production.

The CITY Of PORT & VILLA NOVA De GAIA

• GEOGRAPHY- Mouth of Douro River Cities of Oporto(North), Villa Nova de Gaia(South)
• HISTORY- 2,000 Year Wine History, Romans Played Major Role In Portugal Economy.
  • During One of the Many No Trade Periods Between France and Britain Led Them to Seek Out Wine Sources Elsewhere. This Lead to a Relationship Between the British and Portuguese That Become the Port-Trade.
  • Fortified Perverse Wine On Voyage to England 1600’s +ABV. 17%- 19%.
• PORT LODGES- Long Narrow Building Used For Port Shipping Warehouses, Storing and Aging Young Port Wine After It is Transported Down the Duoro River.
  • Lodges Are Temperature and Humidity Controlled and Can Also Hold the Offices, Blending Rooms and Tasting Room For Tourists.
  • ~Etymology~ Derived From the Word Loja, Meaning Shop or Warhouse. AKA=Armzem
  • Lodges- Have Floors Are Made of  Six Inch Black Produced From Old Oak Barrels. The Oak Helps Absorbe the Humidity.
• FACTORY HOUSES- Meeting Place For British Business Men That Controlled Port Trade.
  • History-  Wednesday Lunch– 300 Year Tradition of Weekly Meetings to Disgust, Exchange Information and Make Deals. In the Port Trade.
• CULTURE-
  • UNESCO. WORLD HERITAGE SIGHT~ ~Oporto~ (Cultural, Landscape, Vineyards)
  • FESTIVALS~ Celebration of All Things Port In Honor of St. John the Patron Saint to the City of Porto.
  • BOTTLE SHAPES~ ~Port Onions~ (1600‘s) Round, Deep Indention Point, Tapered Neck, Pronounced Collar to Tie Stopper or Cork.
  • PORTO’S RABELO REGATTA~  Yearly Race From the Mouth of the Atlantic to the Eiffel Bridge With Refubished Barcos Rabelo Boats.
  • ASSOCIATIONS~ ~Association of Port Companies~

PORT PRODUCERS

• CRU–
• SYMINGTON– Cockburn, Corbinis, Dow’s, W. & J. Grahm’s, Gould Campbell, Harris, Martinez, Smith Woodhouse, Quarles, Quinta do Vesuvio, Warre’s
  • PIONEERS~ ~Paul Symington~ British, Port Ambassador and President/ Custodian  of Symington Family Estate, the Worlds Largest Port Group.
• FLADGATE PARTNERSHIP– Croft, Delaforce, Fonseca, Taylor’s Flaggate
• OTHERS– Barros, Burmester, A. A. Calem, Churchhill’s, Crasto, Dalva, Espaco Porto Cruz, Ferreira, Gerpeira, Grahams, C. N. Kopke, Krohn, Niepoort, Noble & Murat, Noval, Offley Forrester, Poca Junior, Presidential, Ramos Pinot, Real Companhia Velha, Rozes, Sandeman
• HISTORY-  Shippers- Historically Port Producers Were Called Shippers Because Most of the Predominate Families In the Port Trade Were English and Scottish and Irish.  To This Day the Name of Most of the Famous Port Wines Are From This Lineage.

PORT

• BRANCO=  |    TINTO= **Refer to “Durienes IG.” For Variety Information %.
  • 82 Grape Varietals Permitted, 30 Recommended, 6 Usually Used.
  • Tinta Amarela, Tinta Barroca, Tinto Cao, Tinto Roriz, Touriga Franca, Touriga National
• VINICULTURE-
  • Grapes Fortified During Fermentation With Grape Spirit(+ABV. 77%), Maderized, Oxidized, +Aged– In City of Port, ABV.
  • LABEL: Vinho DO. Porto Garntia
  • Fermentation Generally Take 24- 36 Hours to Complete.
  • Fortification Done Around +ABV. 6%, Fortified to +ABV. 19%- 22%. The Fermenting Wine is Added to the Nuetral Grape Spirit(+ABV.- 77%). As it is Added the Spirit Kills Off the Yeasts and Fermentation is Arrested.
  • Douro Bake- Term For the Aging of Port Up In the Hotter Douro Valley as Opposed to the Cooler the Vila Nova da Gaia.  Ports Will Undertakes a More Rapid Maturation With Higher Evaporation Rate and Leads to a More Powerful Wine.  The. Reasons For This is the Difference In Proximity to the Atlandtic Ocean, the Humidity Levels and Altitude Discrapency.  Generally Small Producers Age Thier Wine In the Douro Valley and Bigger Wine Houses Age Thier Port In Vila Nova da Gaia.  It’s a Personal Preferance But to the Advanced Port Drinker the Douro Bake Can Be a Positive Attribute.
  • Grown and Fermented In Douro Valley Barreled and Cellared In Port to Be True Port.
  • Fortification: (4-1 Ratio) 440 Liters Wine Added to 110 Liters Spirit.
    • 20% of Port Volume is Distilled Alcohol.
  • Aguardente– Distilled Local Grape Spirit, Used to Fortify Port, Maximum 77% ABV.
    • Some Aguardente is Being Produced From White Bordeaux Grapes.
  • Classic Douro Blend- Touriga Franca, Touriga Nacional, Tinta Roriz
  • Wine-Maker Should Be Focused and Determined On Extracting Color and Tannins From Skins Before the Start of Fermentation. You Have to Remove the Skins Before Adding the Grape Spirit, Adding the Grape Spirit Prior to Fermentation Would Strip or Compromise the Skins. Also the Fermentation is Fast, Only Fermenting to 7%- 9% ABV., and There is No Post Fermentation Maceration So There’s No Other Opportunity to Extract Color and Tannins From the Skins.
  • Aging Ports– Generally Tawny Ports Are Aged In 225 Liter Barrels With Thin Staves and Ruby Ports Are Aged In Huge Barrels With Thick Staves.
    • Averaging the Age of the Ports…
  • Stainless Steal Vats– All Lodges Have Enormous Stainless Steal Tanks For Receiving, Storing Port Wines.

“Great Port Has Always Been Harvested by Hand and Press Under Foot.”

CRUSHING PORT GRAPES

• Lagar- Stone/ Granite Trough Used For Foot Treading of Grapes In Duoro Valley, Crushing by Foot In a Lagar is the Best Way to Crush Grapes Without Compromising Skin or Breaking Seed Which Would Release Unwanted Bitter Tannins.
  • Corte– Row of Treader Linked Together Preform Initial Crush of Grape.
  • Liberdade– Treader Roam Freely Around Lagar, Trying to Avoid Cap From Forming.
• Robotic Plunger and Treader- Low-Sided, Square, Stainless-Steel Tank (Similar Dimensions and Proportions to Traditional Stone Lagar. Four Rectangle Block or Feet Are Suspended From a Ceiling and Can Be Programmed to Move Across.
• Auto Vinification/ Algerian Ducellier System– Automated Pump Over, Uses Co2 That’s Released Naturally During Fermentation to Crush Grape.
  • Able to Pump Over Multiple Times an Hour During Peak Fermentation.

PORT BARRELS/ AGING CONTAINERS

• Pipe– 138 Gallons
• Vats- “Upright”, Varies In Size 225 Liters to 73,000 Liters.
  • Designed to Float, Prior to the Building of the Dams the Once Mighty Douro River Use to Overflow Couple Times a Decade Inindating the Cellars With Water.
• Vats- “Sideways”

“Port Styes Differs by Aging Vessel, Size and Duration of Aging.”

• Styles of Port
• WHITE
  • BRANCO= Bual, Donzelinho, Gouveio, Malvasia Fina, Rabigato, Sercial, Viosinho
  • VINICULTURE- +Aged– +2- +3 Years, Old 60 Gallon Barrels.
    • Maceration Time is Short or Not at All.
    • Styles and Sweetness Level Determined by Winemaker From Dry to Sweet.
    • Labeled– Extra Dry, Semi Sweet Lagrima(Nector)
      • 10 Year/ 20 Year/ 30 Year/ 40 Year/ +
      • Porto Tonico– White Port, Tonic Water, Dehydrated Orang Slice
  • Estate/ Producers- Lamelas, Noal, Vieira de Sousa
  • WHITE PORT EVALUATION
    • Sight: Hazy, Yellow
    • Aroma: Citrus, Nutty, Dried White Tropical Friut
    • Palate: Dry to Sweet/ +BODY
    • Structure: Medi-Tannins, ABV.- +17%- 22% , Medi Acid
      • SERVE… Chilled, Apéritif, Length of Life After Uncorking: 4- 6 Days
      • CLOSURE… Driven-Cork    
      • COCKTAILS… Mix White Port With Lemonade and Ice
      • FOOD PAIRING… (Sweet) Light Meats With Cream Sauce    |     
      • CHEESE PAIRING… Stilton, (Dry) Chickens, Salads
• RUBY
  • VINICULTURE- +Aged– +2- +3 Years In Large Format Barrels(Tonel), Fined & Cold Filtered, Then Bottle Aged.
    • *Generally– Non-Vintage, Drink Young(Doesn’t Benefit From Additional Aging, No Decanting Needed)
  • RUBY PORT EVALUATION
    • Sight: Full, Ruby
    • Aroma: Overripe Fruit/ Red Plum, Nutty, Clove, Pepper
    • Palate: Sweet/ +BODY, Ripe Blackberry, Cherry
    • Structure: Medi Tannins, +ABV.- +19%- 22%, Medi Acid
      • FOOD PAIRING… Chocolate Mousse, Cherry, Pepper Steak  
      • CHEESE PAIRING… Stilton
      • SERVE… Cold     CONSUME… 7-14 Days After Uncorking  
      • CLOSURE… Reusable Stopper
• Styles of Ruby Port
• RESERVE RUBY
  • VINICULTURE– +Aged– +4- +6 Year Old Ruby
• LATE BOTTLED VINTAGE LBV.
  • VINICULTURE- +Aged– +4- +6 Years In Barrel Before Bottled,  From Single Vintage.
    • *Generally– Vintage, Single Vineyard. Style Started In 1970’s.
    • Style That Emerged In the Early 1970’s.
    • Modern LBV.- Filtered & Fined/ No Sediment.
    • Traditional LBV.- Not Filtered & Fined/ Needs Decanting.
    • LBV.–  Cann’t Be Considered Vintage if Not Bottled Within 2 Years.
    • SERVE… Chilled,
    • CONSUME… Ready to Drink After Bottling.  4- 7 Days After Uncorking.
• VINTAGE
  • VINICULTURE- +Single Year, Bottled Within 2 Years, +AGED 5- 50 Years “White”, “Pink”
    • Not Filtered & Fined/ Needs Decanting.
    • Single Quinta- Vintage Port From One Quality Estate, Qunita.
  • VINTAGE PORT EVALUATION
    • Sight: Full, Garnet
    • Aroma: Prune, Leather, Coffee
    • Palate: Semi-Sweet/ +BODY
    • Structure: Medi Tannins, +ABV.- +19%- 22%, Medi Acid
      • FOOD PAIRING…      | CHEESE PAIRING… Stilton
      • SERVE… Cold, Decant, Length of Life After Uncorking: 3-5 Days.
        • CLOSURE… Driven-Cork
      • CONSUME… 1-2 Weeks
• CRUSTED
  • VINICULTURE- +BLENDED/ +2/3 Harvest/Vintages, +Aged– +4 Years/ Cast & 3 Years/ Bottle.
    • Not Filtered, Not Fined/ Needs Decanting…“Crust/ Sediment”.
    • Date On Label/Bottle is the Year of Bottling.
    • Crust- Molecules That Have Bound and Become Too Heavy and Fell Out of Solution.
    • CLOSURE… Cork.  |  SERVE… Decant
    • ~Etymology~ Referred to as “Crusted” Because of the Deposits That the Wine Throw In the Bottle.

“Ruby Ports Starts Aging the Moment They Are Bottled, Tawny Ports Stop Aging the Moment They Are Bottled.”

• TAWNY
  • VINICULTURE- +AGED/ 2-3 Years In Smaller Format Barrels, Able to Evolve More Rapidly Than Bigger Vats.
  • +BLENDED/ Average Age of Multiple Vintages
    • *Generally– Filtered & Fined, CLOSURE… Stopper-Cork
    • Douro Bake– Wine That is Matured In the Hotter Douro Valley Rather Than Near the Coast In Vila Nova de Gaia.
    • With the Effects of Evaporation Two Bottles of Port Are Needed to Make 1 Bottle of Aged Tawny Port.
  • TAWNY PORT EVALUATION
    • Sight: Murky/ Tawny
    • Aroma: Spice, Nutty, Milk Chocolate, Honey
    • Palate: Semi-Sweet to Dry/ Body, White Raisins, Vanilla, Caramel
    • Structure: Medi Tannins, +ABV.- +19%- 22%, Medi Acid
      • SERVE… Chilled, As Digestif, Prior to Ruby Ports In Tastings
        • CLOSURE… Stopper    |   CONSUME… 2-3 Month After Uncorking.
      • FOOD PAIRING… Chocolate, Butterscotch, Cigars, Cherry
      • CHEESE PAIRING… Stilton
• Styles of Tawny Port
• RESERVE TAWNY
  • VINICULTURE- +Aged– +6 Years, Pips Barrels
• COLHEITA TAWNY
  • VINICULTURE- Vintage Dated Tawny Port, +Aged– +7 Years In Barrel Before Bottling, +Natural Acidity, Sweetness, (Colheita=Harvest/ Crop)
  • Estate/ Producers- Andresen, Dalva, Kopke
• 10 YEAR TAWNY
  • VINICULTURE- +Aged–  +10 Years
  • Estate/ Producers- Barao de Vilar, Burmester, Cesar Sequeira, Dixon’s, Ferreira, Sandeman, Sogevinus, Quinta do Vallado
• 20 YEAR TAWNY
  • VINICULTURE– +Aged– +20 Years
  • Estate/ Producers- Calem, Churchill’s, Delaforce, Fonseca, Manoel D Pocas, Ramos Pinto, Sogevinus, Quinta do Noval
• 30/ 40 YEAR TAWNY
  • VINICULTURE- +Aged– +30 /40 Years, Richer In Style
    • Bottled In Small Quantities/ On Demand From Buyers.
  • Estate/ Producers- Andresen, Taylors’s, Quinta do Noval, Quinta do Vallado
• +50 YEAR TAWNY
  • After 40 Years Bottles Are Labeled by Vintage Date
  • 50 YEAR TAWNY PORT EVALUATION
    
    • Sight: Murky/ Tawny
      
    • Aroma: Spice, Nutty, Milk Chocolate
      
    • Palate: Dry, Vanilla, Caramel, Less Fruity
      
    • Structure: Medi-Tannins, +ABV.- +19%- 22%, Medi Acid
      • SERVE… Chilled     |       FOOD PAIRING…      CHEESE PAIRING… Stilton
      • CLOSURE… Stopper | Length of Life After Uncorking: 4- 6 Months.
• GARRAFEIRA
  • VINICULTURE- Single Year/ Vintage, +Aged– Wood & Glass/ Demi-John
  • Estate/ Producers- Ferreira, Niepoort

“The Older White Port Gets the Darker It Will Become, The Older Red Ports Get the Lighter They Will Become.”

DECLARE DATE/ VINTAGE PORT– In Order For a Port to Be Vintage It Must Be Declared by the Winemaker by April 23 of the Following Year or About 18 Months, Generally 3 Vintages Out of 10 Are Declared to Be Vintage. If a Producer Want to Declare a Vintage a Sample is Given For Approval by the Port Wine Institute.

• Recently There Isn’t Any Universal Vintage Date So It’s Up the Quinta to Decide to “Declare a Vintage.”
• Universal Vintage Date- When the Vintage is So Spectacular That the Entire Region Declared a “Vintage Year.”
• Port Wine Institute- Governing Body the Oversees Port Production and Trade.
• Declared Vintages- 2017,  2016,  2011,  2009,  2008,  2007,  2003,  2000,  1997,  1994,  1992,  1991,  1985,  1983,  1982,  1980,  1977,  1975,  1970,  1967,  1966,  1963,  1960,  1958,  1955,  1950,  1948,  1947,  1945,  1935,  1934,  1927,  1924,  1920,  1912,  1911,  1908,  1904,  1873,  1872
• Split Vintages- 1991/ 1992, 1982/ 1983, 1966/ 1967

• WINE & PHILOSOPHY?  “Does Certain Quinta Calling Their Port Vintage Every Year Diminish Vintage Port Dating During Truly Vintage Years?”
  • “In the Absence of Binding Vintage Regulation, Lessor Integrity Quinta’s Always Calling Their Port Vintage Lessons the Years When a Harvest is Truly Vintage.”

VINHO DO PORTO GARANTIA– Statement Stamped On Ribbon Around Neck of Bottles.

“Extreme Qualities Needed In Port In Order to Declare Vintage.”

TONGING- Heated Red-Hot Tongs Applied to Neck Bottles In Which Cork Has Become Degenerated and Too Fragile to Remove With a Cork-Screw.

• Process- Tongs Applied to Neck of Bottle Followed by Ice and Minor Force to Cleanly Break Neck With No Disturbance to the Sediment or Cork Issues.

COOKING WITH PORT

• White Ports Are Used For Sauces.
• Ruby Ports Are Used For Marinating Meats(Goats, Wild Boar) 1-3 Days.
• Sediments From Ports Are Used as Rubs Prior to Grilling.

**Refer to “BIBLIOGRAPHY/ SOURCES” For Details On Scholarly Works Referenced.