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VINIFICATION > FORTIFIED WINE > Flashcards

FORTIFIED WINE Flashcards

1
Q

What kind of alcohol can be used to produce fortified wines? (4)

A

Wine spirit
Rectified alcohol of viticultural orgin
Rectified food alcohol

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2
Q

Where can a fortified wine be made from? (3)

A

Fresh grapes
Must
Wines with a natural alcohol of min. 12%

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3
Q

What was the original aim for making fortified wine?

A

Microbial stability (no use of SO2 in that time)

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4
Q

Which practise is called mutage?

A

The addition of alcohol during fermentation

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5
Q

Why do fortified grapes come mostly from warm regions?

A

Because originally the grapes became super ripe, high sugar levels, so less stability. Fortification was a way to stabilise and transport the wines

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6
Q

Name two Greek fortified wines

A

Muscat de Samos
Mavrodaphne

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7
Q

What is the difference between VDN or VDL?

A

VDN: fortified during AF with natural spirit
VDL: fortified before AF with local brandy

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8
Q

What is the minimum sugar content of base wine VDN?

A

45 gr/l

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9
Q

Name the two main grape varieties for VDN

A

Muscat (petits grains/rose/d’alexandrie)
Grenache (blanc/rouge/grey)

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10
Q

What is the name of the fierce wind that is blowing through Roussillon area?

A

Tramuntana

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11
Q

For which white variety is skin maceration common?

A

Muscat

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12
Q

What is the amount of % of the added neutral spirit for VDN? And what is the general volume in the must?

A

96% abv. Mostly 5-10% of total must volume

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13
Q

Which two styles of Banyuls are made in an anaerobic way and which two in oxidative way?

A

Anaerobic: Banyuls Rimage and Banyuls blanc
Oxidative: Banyuls GC and Banyuls Rancio

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14
Q

What are the ageing requirements for Maury Grenat, Tuilé/Blanc or Ambres, Hors d’Age, Rancio?

A

Grenat: min. 12 months
Blanc/Ambres: min. 12 months
Hors d’Age: min 5 years (oxidising environment)
Rancio: depending on tasting panel (goût de rancio)

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15
Q

What are the ageing requirements for Riversaltes ambrés, tuilés, rancio, grenat, hors d’Age

A

Grenat: 12m barrel, 3m bottle
Ambrés: 12m (oxidising environment)
Tuilés: 24m (oxidising environment)
Rancio: tasting panel
Hors d’Age: 5 years

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16
Q

What is the minimal RS for Pineau des Charentes

A

170 gr/l

17
Q

Can there be made a red Floc de Gascogne?

A

No only white and rosé

18
Q

What is the minimal amount of RS for Macvin?

A

153 gr/l

19
Q

What is the the French meaning for musqué

A

Perfumed
Muscat-like

20
Q

What is the amount of L must that can come from 100kg grapes for sherry wines?

A

72,5L

21
Q

For which wine styles are the primera yema, seguneda yea and mosto prensa destined?

A

Primera yema: biological ageing
Segunda yema: oxidative ageing
Mosto prensa: distillation

22
Q

To which % are biologically aged and oxidatively aged base wines fortified (sherry)

A

Biologically: 15,5%
Oxidatively: 17%

23
Q

How much % wine is removed from the criadera every ‘rocios’?

A

Max. 25%

24
Q

What are the 5 biggest markets for Sherry?

A

Spain
US
Netherlands
Germany
Rest of Europe

25
Q

Which grape varieties are used for Marsala?

A

White: Grillo, Inzolia, Catarratto Bianco
Red: Pignatello, Calabrese, Nerello Mascalese, Nero d’Avola

26
Q

What are the three quality standards for Marsala?

A

Golden
Ambra
Rubino

27
Q

What is the usual alcohol content of Commandaria?

A

20%

28
Q

What are the principal grape varieties of Madeira?

A

Sercial, Malvasia, Verdelho, Boal, Tinta Negra

29
Q

What are the two most common training systems in Madeira?

A

Latada (pergola)
Espaldeira

30
Q

Which grape variety is used for extra second and second madeira styles?

A

Sercial

31
Q

What are the two ageing options for Madeira?

A

Estufagem and Canteiro

32
Q

Which 5 style designations do you have for Madeira?

A

Colheita, Solera, Canteiro, Frasqueira, Rainwater

VINIFICATION (13 decks)

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