Key varieties: organize synonyms and blends

FIELD NOTE 01

Pair red varieties with their regions

Touriga Nacional forms a core for learning Douro and Dão. In Douro, also focus on Touriga Franca, Tinta Roriz, Tinta Barroca, and Tinto Cão. As this is a multi-variety region, do not treat explanation of a single variety as representative of all Douro reds or Ports.

For Bairrada, it's Baga; for Palmela in Setúbal Peninsula, it's Castelão. In Alentejo, varieties such as Aragonez, Trincadeira, and Alicante Bouschet are used. Pair each variety with its place and refer back to the map.

FIELD NOTE 02

Alias corresponds to the same variety

Tinta Roriz and Aragonês are other names for Tempranillo. Fernão Pires is also called Maria Gomes in Bairrada. Because of the different names, two wines for comparison may be mistakenly thought to be made from completely different varieties.

In your notes, keep the spelling from the label and put alternative names in parentheses to make them easier to look up again. Even if it's the same grape variety, don't assume the flavor is identical since ripeness at harvest, region, blend proportions, extraction, and maturation will differ.

FIELD NOTE 03

There are multiple entry points for white wine grape varieties as well.

Start with Alvarinho and Loureiro in the northwest, Encruzado in Dão, and Antão Vaz in Alentejo. Since Arinto appears in multiple regions, do not assign it to a single area.

On the islands, study Sercial, Verdelho, Bual, Malvasia, Tinta Negra, and others. Here, it is important not only to consider the grape as raw material, but also how sweet or dry styles are made and how maturation is done. This is also practice for shifting your perspective from grape variety to winemaking process.

Courses related to this question

Tempranillo: understanding Iberian synonyms and maturation labeling →

Albariño: Vineyards on Both Sides of the Border and Use of Lees →

Touriga Nacional: Comparing fermentation in dry red and Port →

Baga: Reds harvested for ripeness and for sparkling →

Arinto: Reading White Wines from Warm Regions through Acidity →

Castelão: sandy soils and old vines in Palmela →

Encruzado: Dão Single Varietals and Blends →

Fernão Pires: the name Maria Gomes and aroma →

Loureiro: Floral aroma and Vinho Verde blends →

Sercial: Acidity and Maturation in Dry Madeira →

Tinta Negra: Differentiating sweetness levels in Madeira →

Touriga Franca: Role in Douro reds and blends →

Trincadeira: Considering canopy management and ripening →

Verdelho: Medium-dry Madeira and Australian white →