Fortified Wines

Question 1

In which three towns may Sherry be matured?

Answer 1

Jerez de la Frontera, Sanlucar de Barrameda, El Puerto de Santa Maria

Question 2

Describe the climate, soil and winds of Jerez?

Answer 2

Hot Mediterranean Climate
Albariza soil with high chalk content
The cool, westerly Poniente and the easterly, drying Levante

Question 3

What three grapes are allowed in Jerez?

Answer 3

Palomino, Pedro Ximenez, Muscat of Alexandria

Question 4

What is the ABV of the Sherry base wine?

Answer 4

11-12%

Question 5

How are sherries initially classified?

Answer 5

Those which will be sent for biological verses oxidative aging. Generally, more delicate wines grown in cooler, coastal regions and/or fermented at lower temperatures are more suited for biological aging.

Question 6

What is Sobretabla?

Answer 6

The wine from the current harvest.

Question 7

What is used to fortify Sherry?

Answer 7

A neutral grape spirit with 96% ABV

Question 8

What is biological verses oxidative aging?

Answer 8

Sherry aged biologically is fortified to 15-15.5% ABV and kept in warm, humid conditions to encourage the development of flor, a thick layer of white, fluffy yeast that forms on the surface of the wine and shields it from oxygen.

Sherry aged oxidatively is fortified to 17% ABV, a level at which the flor cannot survive. The wine is then deliberately exposed to oxygen.

Wine initially selected for biological aging may be reclassified if it fails to develop flor.

Question 9

What does the flor feed on and what byproducts does it produce?

Answer 9

Flor feeds on alcohol and other nutrients and requires oxygen; it produces CO2 and acetaldehyde, which gives the sherry a tangy, distinctive flavor.

Question 10

What is the solera?

Answer 10

A fractional blending system by which all sherries are produced–wines of the same aged are arranged in levels called criaderas, with the first criadera holding the youngest wine and the final level, also known as the solera, holding the oldest. Sherry is taken from the oldest level for bottling, and the level is topped up by next oldest and so one. Wine from the current harvest, the sobretabla is used to top off the first criadera.

Question 11

Which styles of Sherry are aged biologically and which are aged oxidatively?

Answer 11

Finos Manzanillas are biologically aged;
Olorosos, all well as PXs and Muscat sherries are oxidatively aged;
Amontillados and Palo Cortados experience a period of both biological and oxidative aging.

Question 12

What does en rama mean?

Answer 12

minimal fining and filtering

Question 13

What are pale cream, medium and cream sherries?

Answer 13

Finos, Amontillados and Olorosos respectively which have been sweetened with (usually) PX.

This is different than the PX and Muscat sherries which are not fermented to dryness.

Question 14

What age statements can be used on a sherry label?

Answer 14

12 and 15 apply to the entire solera system

20 (VOS) and 30 (VORS) refer to the average age of the blend

Question 15

What is an example of a youthful and a developed fortified Muscat?

Answer 15

Muscat de Beames-de-Venise - fruit character is preserved

Rutherglen sticky - some raisinating is allowed, fortification may take place when ABV reaches only 2%

Question 16

What are the main categories of Port?

Answer 16

Ruby - more fruity, less complex, 1-3 years of age
Tawny - around the same age as ruby, with more browning
Reserve/Reserva - a high quality ruby or tawny, as determined by a tasting panel, and aged in wood for 6 years
LBV - aged 4-6 years in large oak vessels, fined and filtered, ready to drink upon release
10, 20, 30, 40 Tawny - age statement reflects average aged, has undergone oxidation in pipes
Vintage - aged in large oak, unfiltered, vintage must be declated during the 3rd year after harvest. Sometiems a Single Quinta Vintage will be declared instead.

Question 17

In which two cities does Port production take place?

Answer 17

Porto and Vila Nova de Gaia

Question 18

The vineyard region for Port is divided into which three subregions?

Answer 18

Baixo Corgo, Cima Corgo and Douro Superior

from coolest and wettest to warmest and driest

Question 19

What are the three important vineyard designs in the Douro

Answer 19

Socalcos - walled terraces
Patamares - terraced with no retaining walls
Vinha ao alto - vines planted in line with the slopes

Question 20

What is the soil type in the Douro?

Answer 20

Schist

Question 21

What are the grapes used to make Port?

Answer 21

Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cao

Question 22

Describe the fermentation process for Port?

Answer 22

Fermentation is stopped when Port reaches 5-9% ABV to create a sweet wine, typically 24-36 hours. So vigorous extraction methods must be used.

These include foot treading, followed by punching down; autovinifiers, and piston plungers and robotic lagares to imitate foot peddling

Question 23

How is Port fortified?

Answer 23

with aguardente no stronger than 77% to create a wine with 19-22% ABV. The spirit makes up approximately 20% of a bottle of Port.

Question 24

How are Ports traditionally matured?

Answer 24

They are transported downstream to Vila Nova de Gaia due to the cooler coastal climate, however tawny port may be better suited up the Douro. Old oak is frequently used, both small and large vessels. Stainless steel may be used for Ruby