Portugal produces a wide variety of wines, with different protected designation of origin regions. The most notable Portuguese wines include port from the Douro Valley, made from local grapes varieties and aged in wooden barrels then fortified with brandy. Madeira wine comes from the Portuguese island of Madeira and is heated and aged, producing distinctive sweet dessert styles like Sercial, Verdelho, Bual and Malmsey. Portugal also produces table wines from regions like Setubal and Beiras made from grapes like Jao Pires and Buçaco.

1. Portugal Wine

2. Content
• Introduction
• Wine Laws
• Grape Varieties
• Wine Regions
• Wines

3. Introduction
• Portugal produces a wonderful array of good
quality of wine.

4. Wine Law
• Denominação de Origem Controlada
• Quality Wine Produced in a Specific Region (QWPSR) or VQPRD -
Vinho de Qualidade Produzido em Região Demarcada
• Indicação de Proveniência Regulamentada
(IPR, Indication of Regulated Provenance)

6. Wines
White wines
• Portuguese Hock – Bucelas
• Jao Pires – Setubal
Red Wine
• BuÇaco (Bussaco) – Beiras
• Periquita Pasmados – Setubal

7. Red Wine
• BuÇaco (Bussaco) – Beiras
• Periquita Pasmados – Setubal
• Quinta da Bacalhoa – Setubal
• Cartaxo - Estremadura

8. PORTO (Port)
• It is a fortified wine
• Produced in the region of Douro valley
• Grape brandy is added during fermentation
• 40 gerape varieties are grown in Douro

9. fermentation
• Traditionally grapes were transported to lagares
(shallow
granite troughs) and crushed by foot treading
• Foot treading done only by top producers for best
grapes
because of high costs
• Piston tanks used since 1800s for pressing

10. Maturation of port
• Traditionally, 1-2 winters in wineries in large
wooden casks or vats
• Transported to Vila Nova de Gaia (or other
legal area in demarcated Douro region)
• Tawnies: smaller barrels, oxidative aging
• Rubies/LBV/Vintage: aged in large vats to preserve
color and fruit
• Port barrel is called a ‘pipe’ (usually 550 l or more)

11. Blending
• Most ports reflect a blend of various
– Grape varieties
– Vineyard lots
– Vintages
– Sweet port may be ‘toned down’ with dry port
– Extra-sweet port called geropiga can be blended
in to increase sugar levels

12. Types of port
• Bottle-Aged Ports (mainly reductive aging)
– Vintage
• Shipper may declare vintage at their discretion
• 2 winters in cask before bottle, but most aging is in bottle,
not wood
• Horizontal blend of grapes and vineyard lots
• Not fined or filtered
– Single-Quinta
• Houses have discretion of bottling the product of a single
quinta (farm)
• Blend of many varieties from one property and one vintage
year

13. Wood aged ports
• Ruby
– aged in large oak casks for minimum 3 years
– Lacks complexity of Vintage/Quinta ports
• Tawny
– Simple Tawny bottled 3 years after harvest
– Aged Tawnies can be bottled in multiples of 10 years
(10, 20, 30 Year Old)---but age is an average, not a
minimum
• Late Bottle Vintage (LBV)
– Bottled 4—6 years after harvest (versus 2 for Vintage)
– Matured in large oak vats
– Most LBVs intended for drinking when released

14. • Vintage Character (VCP)
– No Longer Permitted; now designated “Reserve”
– Blend of ruby ports bottled 4—6 years after harvest
– Variable quality; do not resemble Vintage Ports
• Colheita
– Rare, representing 1% or less of all Port made
– Single Vintage Tawny Port
– Must remain in cask at least 7 years, but no limit
– Some Colheitas are 10, 15, even 50 years old
• White Port
– Malvasia Fina, Gouveio, Rabigato and other grapes
– Varies, but customarily aged 3-4 years in vat
– “Light White Port”: minimum 16.5% alcohol

15. PORT SHIPPERS
Cockburn smithes
Croft
Morgan Bros
W J Graham
Dela force

16. Madeira
• The Portuguese Island of Madeira, produces a
unique style of fortified wine.
• Grapes –
• Sercial
• Verdelho
• Bual
• Malmsey

17. Estufa system
• An Estufa is a heated chamber or room .
• Capacity: 40,000 litre
• The tank are slowly heated , never increasing
more than 5°C Per day..
• As temperature increase the wines are baked
in the heated chamber upto a temperature of
45-50°C.
• Slowly the temperature is lowered down.

18. Styles
• Sercial. Dry fortified wine, nutty flavor, served
as an aperitif.
• Verdelho. Medium sweet, served as an aperitif
with soup or cake.
• Bual. Sweet, honey flavour. Dessert wine.
• Malmsey. Dessert wine
• Rainwater.
• Vintage Madeira

19. Service and shippers
Service
• Dock/Copita/Tulip Glass
Shippers
• Blandy
• Cossart Gordon
• Leacock
• Lomelino
• Rutherford
• Miles