Exam Run Through Flashcards

1
Q

Suitability for bottle aging

A

• Bottle aged: Suitable for bottle aging
• Oxidatively aged: never suitable for aging - it is fully developed
• Biologically aged: not suitable for bottle aging - will deteriorate
• Youthful: meant to be drunk youn

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2
Q

Potential Alcohol

A

• Sherry: usually picked at 12% abv (palomino)
• Port: Picked at optimum ripeness for style
• Madeira: minimum potential alcohol 9% abv - usually picked at 11% abv
• Vin Doux Naturels: minimum potential Alcohol 14.8% abv
• Rutherglen Muscat: not unusual for grapes to reach 20% ab

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3
Q

Yields

A

• Sherry: max 80hL/ha - usually 60-70hL/ha
• Port: Maximum 55hL/ha - usually around 30hL/ha
• Madeira: max yields vary but yields of 150hL/ha
• Vin Doux Naturels: maximum is generally 30hL/ha
• Rutherglen Muscat: no yield mentioned

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4
Q

Sherry Grapes

A

Palamino
Moscatel
Pedro Ximénez

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5
Q

Palomino

A

mid to late ripening
neutral
loses acidity quickly
well suited to dry summer weather

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6
Q

Moscatel

A

Muscat of Alexandria
late ripening
sandy soils
tolerant of heat and drought
aromatic - blossom/ grape

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7
Q

Pedro Ximénez

A

neutral
small thick skinned
accumulated high levels of sugar

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8
Q

Port Grapes

A

Touriga Franca
Touriga Nacional
Tinta Roriz
Tinta Barroca
Tinta Amarela
Tinta Cao
Sousao
Malvasia Fina
Moscatel Galego Branco

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9
Q

Touriga Franca

A

late ripening
tight bunches of thick skinned grapes
fungal resistant
adds color, tannin, acidity, and juicy red/black fruit

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10
Q

Tinta Roriz

A

Tempranillo in Spain
early ripening
can suffer water stress in warm areas
adds body and deep color
high yields but needs to be limited for concentration

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11
Q

Touriga Nacional

A

mid ripening thick skinned
add color and tannins
retains acidity well
concentrated black fruit and florals
aging potenial
vegetative vigor
susceptible to coulure

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12
Q

Tinta Barroca

A

early ripening
prone to heat damage - shriveling
earthy flavors
colour fades

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13
Q

Tinta Amarela

A

prone to fungal diseases
tight bunches
concentrated black fruits and spicy notes
full bodied, approachable in youth but capable of aging

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14
Q

Tinta Cao

A

low yielding
small thick skinned grapes
resistant to fungal disease
late ripening
very tolerant of heat

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15
Q

Sousao

A

thick skinned
deep color
able to retain high acidity

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16
Q

Malvasia Fina

A

Boal in Madeira
neutral
medium acidity
fully body
honey charecteristics

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17
Q

Moscatel Galego Branco

A

aromatic
Muscat a Petits Grains
usually unaged

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18
Q

Madeira Grapes

A

Tinta Negra
Sercial
Verdelho
Boal
Malvasia
Terrantez

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19
Q

Tinta Negra

A

most planted
high yielding
easy to grow
produces wine of all sweetness levels

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20
Q

Sercial

A

high acidity
produces driest styles
late ripening
resistant to powdery milder
susceptible to botrytis bunch rot
plantings are small

21
Q

Verdelho

A

high acidity - but lower than Sercial
susceptible to botrytis bunch rot, coulure, downy and powdery mildew

22
Q

Boal

A

Malvasia Fina in Port
umbrella term - Boal Cachudo in Madeira
susceptible to drought
semi sweet wines

23
Q

Malvasia

A

Umbrella term - historically Malvasia Candida
Malvasia de Sao Jorge most common now
high yields
susceptible to botrytis bunch rot

24
Q

Terrantez

A

limited plantings
susceptible to powdery mildew and botrytis bunch rot
picked as soon as it reaches 9%abv potential alcohol

25
Q

VND Grapes

A

Muscat Blanc a Petits Grains
Muscat of Alexandria
Grenache

26
Q

Rutherglen Muscat grape

A

Muscat a Petit Grains Rouges - Rutherglen Brown Muscat
red skinned mutation
grapey floral aromas

27
Q

Climate Sherry

A

hot mediterranean - hot dry summers, mild relatively rainy winters
low latitude 36 degrees low altitude 0-90M
Poniente and Levante
Atlantic Ocean

28
Q

Climate Port

A

Warm Continental Climate
40 degrees in the summer, freezing in the winter
sheltered by the serra do Marao

29
Q

Climate Madeira

A

warm summers , mild winters
mountainous - up to 1800 M with a range of micro climates
north and center considerably cooler and wetter

30
Q

Climate Vin Doux Naturels

A

mediterranean
Roussillon is the warmest - Tramontane

31
Q

Climate Rutherglen Muscat

A

Continental Climate
warm days moderated by cool air flowing down from the Victorian Alps
warm days in growing season, and long dry autumns

32
Q

Sizes and Location

A

Sherry: Andalusia: 7142 ha planted 2020
Port: Douro: 250,000 ha, 43,000 ha planted 32,000 ha registered for DO Porto
Madeira: Madeira Island 74,000 ha, 450 ha planted
Vin Doux Naturels: Langedoc, Rhone, Roussillon - no info on size
Rutherglen Muscat: Victoria, 70 ha planted

33
Q

Governing Bodies

A

Sherry: Consejo Regulador - 1933
Port:
Instituto do Vinho Porto/ Casa Douro -1933/1932
replaced by Instituto dos Vinhos do Porto e do Douro -2003 (IVPD)
Madeira:
Insitudo do Vinho da Madeira -1979
Replaced by Instituto dos Vinho, do Bordado e do Artesanato -2006 (IVBAM)
Vin Doux Naturels: Governed by AOC system
Rutherglen Muscat: Muscat of Rutherglen Network -1995

34
Q

Soils

A

Sherry:
Albariza - Limestone, Silica, Clay
Barros - greater clay content
Arenas - sandy
Port:
Stony, shallow, free draining soils, poor in nutrients - limits vigor
bedrock of schist - splits vertically
Madeira: Volcanic, high in nutrients
Vin Doux Naturels:
Maury AOC: Pyrenees foothills, dark colored schist soils - aid ripening
Banyuls AOC: Steep terraced schist slopes
Rutherglen Muscat: no info

35
Q

Vine Training

A

Sherry:
traditionally replacement cane pruning “vara y pulgar”
now single/double cordoned trained, spur pruned, VSP for mechanization
Port:
cordoned trained, spur pruned or head trained, cane pruned and VSP
Madeira:
Pergola “latadas” or cordon trained VSP “espaldeira”
Vin Doux Naturels: no info
Rutherglen Muscat: Double cordons with the canopy over a single trellis wire or VSP

36
Q

Roussillon Label Terms

A

Grenat/Rimage: unaged red VDNs - Grenat in Maury and Rivesaltes, Rimage in Banyuls
Tuilé/ Traditionnel: Oxidatively aged red VDNs - Tuilé in Maury/ Rivesaltes, Traditionnel in Banyuls
Ambré: white oxidatively aged VDN
Hors d’âge: red or white, matured oxidatively longer than tuilé or ambré
Rancio: red or white with rancio character

37
Q

Fermentation Temperature

A

Sherry: 22-26°C
Port:
* Red Port : 28-32 °C
* White Port: 17-22°C
* * unaged: 17-18°C
* * oxidized: 20-22°C
* Rosé Port: 15-16°C
Madeira: n/a
Vin Doux Naturels
* White: 15°C
* Red: 28°C
Rutherglen Muscat: n/a

38
Q

Sherry MAturation

A

old wood vessels - 600 L butt most common
Solera Systems in Bodegas
low temps with high humidity
Biological
4 strains of Saccharomyces cerevisiae - Flor
No SO2, plenty of 02, barrels filled 85-90%
16-20°C and 65% humidity
Oxidative
evaporation - 3-5% volume lost each year
concentrates the alcohol, acidity, sugar and increase in glycerol
VOR/ VORS: 20/30 years - analysed by Consejo Regulador to confirm age

39
Q

Port Maturation

A

Vila de Nova de Gaia (after first winter in the Douro)
* Atlantic influence- cool constant temperatures
* has become touristy - many producers are building temp controlled warehouses in Douro
most styles in old oak
sizes vary based on styles

* Balseiros: 100,000L vats - keeps fresh
* Pipes: 600L - gentle oxidation
racking to remove lees (potential off flavors)
* frequency = determines amount of oxidation

40
Q

Port Style Aging Requirements

A

Basic Ruby Port - max 3 years
Basic Tawny Port - average age 3 years
Reserve Ruby - no aging min/max
Reserve Tawny - min 6 years in wood
Colheita Port - min 7 years in small barrels
Vintage Port - max 3 years in large, old, wood vessels
Crusted - max 2 years in wood
LBV - must be bottled 4-6 years after harvest
White Tawny Reserve - min 7 years in wood

41
Q

Madeira Maturation

A

**Estufagem **
Estufas: Temperature controlled stainless steel vessels
heated to 45-50°C - heating coil or water jacket
must stay in for minimum 3 months - IVBAM seals and opens
cooled, filtered, left to rest for 6-12 months
usually 3-5 year old Tinta Negra
**Canteiro **
Old oak vessels (400-700L)
25-40°C - warm loft or warehouse
evaporation occurs - alcohol increases 19-20% abv and concentrates flavor and acidity
rarely racked, but regularly topped up
IVBAM seals and unseals
cannot be sold until 3 years after the 1st January following harvest
Corrente: 2-3 years
Non vintage products labelled 5,10,20,30,40,50, and older than 50- these are indicate fo style - tasted by the IVBAM tasting panel
Rainwater: maximum aged indication 10 years
Frasqueira: Min 20 years in wood
Colheita: Min 5 years in wood

42
Q

Vin Doux Naturels Maturation

A

Youthful
stainless steel, cool constant temperature
released a few months after fermentation
Oxidative
old oak barrels - typically not topped up
demi-johns (bonbonnes) - not full, unstoppered, left in the sun to speed up aging
Banyuls Grand Cru
min 30 month aging

43
Q

Rutherglen Muscat Maturation

A

Mature in old ok in warm conditions
warehouse with tin roofs
position with the warehouse matters
higher temperature = faster maturation
large vessels 1,300 -9000 L, Smaller 180-500 L
Frequency of topping up determines style
some use a modified solera system
Rutherglen Muscat: 3-5 years
Classic RM: 6-10 years
Grand RM: 11-19 years
Rare RM: 20 years or more
These are average ages and classified on taste - though age is a major factor

44
Q

Timing of Fortification: Sherry

A

Dry sherry: fortified after first classification - either 15-15.5% for bio or 17% for oxidative
Naturally Sweet Sherry: ferm will naturally stop at 4-6% avb due to high sugar content - fortified to 15-16% abv

45
Q

Timing of Fortification: Madeira

A

timing of fortification is determined by the style - usually 17-18%

45
Q

Timing of Fortification: Port

A

Fortified at 5-7% abv - typically to 19-22% abv (basic ruby, tawny, rose and white 18%)

46
Q

Timing of Fortification: Vin Doux Naturels

A

fortified at 5-8% abv to 15-18% abv

47
Q

Timing of Fortification: Rutherglen Muscat

A

fortified at 1-2% abv to 17.5% abv