aging RS ABV Flashcards
(148 cards)
1
Q
portugal- traditional method ‘reserva’ indicates what?
A
minimum period of 12 months on the lees prior to dégorgement.
2
Q
portugal- ‘reserva’ indiicates what?
A
alcohol content of at least 0.5% higher
3
Q
Portugal ‘colheita Seleccionada’ indicates what?
A
minimum 1% higher alcohol content than established by the regional appellation
4
Q
Portuguese table wines ‘garrafeira’ indicates what
A
min aging- Tinto min 30 months, including at least 12 months in bottle. Branco /rosado min 12 months with at least 6 in bottle.
5
Q
VDP- GG white
A
1 year (September 1 of the year after harvest)
6
Q
VDP GG red
A
2 years (1 year in wood)
7
Q
bourbon
A
aging 2 years in new charred oak barrels ; if less than 4 years of aging must have age statement on label
8
Q
bourbon bottled in bond
A
min 4 years in federally bonded warehouse (bottled at 100 proof) Bottled-in-Bond Act of 1897
9
Q
reserva in Argentina white & red
A
6 months ; 1 year
10
Q
gran reserva in Argentina white & red
A
1 year ; 2 years
11
Q
reserva in Chile
A
vague oak aging
12
Q
reserva especial in Chile
A
vague oak aging
13
Q
reserva privada- chile abv
A
12.5
14
Q
gran reserva- chile abv
A
12.5
15
Q
bordeaux superiore
A
17g/l
16
Q
graves superiore rs
A
34gl
17
Q
premieres cotes de Bordeaux
A
34g/l
18
Q
pineau des charantes’Old:
A
aged for at least 5 years in oak
19
Q
pineau des charantes Very Old/Extra Old:
A
aged for at least 10 years in oak
20
Q
armagnac abv
A
40%
21
Q
Armagnac VS / ***:
A
1-3 years old
22
Q
Armagnac VSOP / Napoléon
A
min 4 years old
23
Q
Armagnac XO:
A
min 10 years old
24
Q
Armagnac Hors d’Age:
A
10 years old
25
Armagnac XO Premium:
20 years old
26
Armagnac Vintage:
10 years in oak - year of harvest, not year of distillation
27
Cognac VS / *** / de Luxe / Grand Choix / Surchoix
2 years old
28
Cognac Supérieur:
3 years old
29
Cognac VO / VSOP / Réserve: min.
4 years old
30
Cognac VVSOP / Grande Réserve:
5 years old
31
Cognac Napoléon / Extra / Royal / Très Vieux / Vieille Réserve:
6 years old
32
Cognac XO:
10 years old
33
Cognac XXO
14 years old
34
cognac gen min aging?
Prior to release, Cognac must be aged in oak casks for a min. 2 years (from April 1 of the year following the harvest)
35
tequila blanco
no req
36
tequila reposado
2 months to 1 year in oak or encino oak containers.
37
tequila anejo
1-3 years in oak or encino oak barrels. Maximum barrel size is 600 liters.
38
tequila extra anejo
min 3 years in oak or encino oak barrels. Maximum barrel size is 600 liters.
39
scotch
min 3 years maximum capacity of 700 liters
40
scotch single malt avg min age?
10 years
41
scotch distillate must be nor more than what abv?
94.8% abv
42
EU, vodka & gin must have a minimum abv ?
37.50%
43
tequil abv range?
35-55%
44
Madurado en Vidrio:
Matured in glass for 12 months in cool dark place.
45
"élevés sous bois" martinique aoc
min 1 years
46
"vieux" martinique rum
min 3 years
47
Martinique VO:
min. 3 years in oak barrels
48
Martinique VSOP/Réserve Spéciale/Cuvée Spéciale/Très Vieux:
min. 4 years in oak barrels
49
Martinique XO/Hors d’Age/Extra Vieux/Grande Réserve:
min. 6 years in oak barrels
50
Martinique Vintage:
6 years in an oak cask of less than 650 liters. Vintage indicates the year of distillation
51
rais baixas albarino labeled abv
Albariño: 11.3%
52
Tinto Barrica in ribeira sacra
min. 6 months in wooden barrels of no more than 500 liters capacity
53
4 months in wooden tanks from ribeira sacraa
tinto garda
54
7 months in wooden tanks from ribeira sacra
branca garda
55
priorat tinto min abv
13.50%
56
priorat blanco min abv
13
57
Garnatxa de Tarragona aging
min. 2 years
58
catalunya Vino Rancio
min. one year in oak
59
malaga palido aging
less than 6 months aging
60
Málaga aging
min. 6 to 24 months in oak
61
malaga noble aging
24 to 36 months in oak
62
malaga anejo aging
36 to 60 months in oak
63
malaga trans anejo aging
60 months in oak
64
dry sherry rs
5-45 g/l residual sugar
65
medium sherry rs
5-115 g/l residual sugar, usually produced from Amontillado
66
pale cream sherry rs
45-115 g/l residual sugar, usually produced from Fino
67
cream sherry rs
115-140 g/l residual sugar, usually produced from Oloroso
68
Fino sherry abv
15-17%
69
amontillado sherry abv
16-22%
70
oloroso and palo cortado sherry abv
17-22%
71
dry/medium sherry abv
15-22%
72
pale cream/cream sherry abv
15.5-22%
73
gen sherry solera aging req
solera for a min. 2 years prior to release
74
VOS sherry aging
20 years - min avg
75
VORS sherry aging
30 years - min avg
76
min rs VDN moscatel/dulce sherry
160 g/l residual sugar
77
min rs VDN PX sherry
min 212 g/l residual sugar
78
Varietal Alvarinho Vinho Verde min abv
Varietal Alvarinho 11.5%
79
Vinho verde branco min abv?
8%
80
wine labelled vinho verde lima min abv?
9%
81
portuguese wine labled 'vihno leve' max abv?
10%
82
carvacales
15% (22% maximum)
83
colares min abv?
10%
84
setubal Superior:
Superior: Minimum 5 years of age
85
Deutscher wein min abv, MW
8.5% min; 44-50
86
Landwein germany min abv, MW
8.5%; 47-55
87
germany erste gewachs
12/13 % (riesling/pinot noir); 85/90
88
germany kabinett/spatlese/auslese abv
7.00%
89
germany eiswein/beer/trockenauslease abv
5.5% min
90
wein
10.7% min
91
landwein min abv?
14%
92
kabinett
max 13%
93
spatlese/auslese / all
min 5%
94
min must weight for mosel elbling kabinett?
70
95
Maximum residual sugar for ertes gewachs Riesling and Pinot Noir ?
9g/l; 6 g/l
96
gross gewaches new aging
White wines September 1st of the following year. For red wines until June 1st of the second year after the harvest.
97
erstes gewachs general min abv?
11%
98
gross gewaches general min abv?
12%
99
Halbtrocken:
Half-dry, generally less than 18 g/L residual sugar.
100
Lieblich
(medium-sweet) = max. 45 g/L
101
Sweet
min. 45 g/L
102
Austria 'Reserve' min abv & aging?
13%; Whites = March 15 release; reds: Nov 1
103
Mittleburgendland & eisenberg DAC aging? min abv?
12.5%; Aug 1 & September 1 of the year following the harvest.
104
Mittleburgendland & eisenberg DAC Reserve Aging; min abv?
13%; May be released from March 1 of the second year following the harvest (must be aged in wood).
105
ruster ausbruch min rs? mw?
45g/l; 30
106
kremstal abv
13-Dec
107
kamptal abv
11.5/12/12/5/13
108
traisental abv
11.5/12/12/5/13
109
weinvertal abv
13-Dec
110
carnuntum abv
12
111
maule VIGNO
The wine must be aged for at least 2 years prior to release
112
Vin d'Alsace min pot abv blanc
Blanc: 9.5%
113
Vin d'Alsace Pinot Blanc, Pinot, Riesling, Auxerrois
10%
114
Vin d'Alsace Gewurztraminer, Pinot Gris
11.50%
115
Alsace GC (most)
Riesling/Muscat: 11%
116
Alsace GC (most)
Pinot Gris/Gewurztraminer: 12.5%
117
Alsace VT abv
Riesling, Muscat: 14.5%; Pinot Gris, Gewurztraminer: 16%
118
Alsace SGN abv
Riesling, Muscat: 16.4%; Pinot Gris, Gewurztraminer: 18.2%
119
Alsace blanc MW
Blanc: 144 g/l
120
Alsace GC MW blanc
Riesling/Muscat:168 g/l; Pinot Gris/Gewurztraminer: 193 g/l
121
Alsace VT MW
Riesling, Muscat: 244 g/l; Pinot Gris, Gewurztraminer: 270 g/l
122
Alsace SGN MW
Riesling, Muscat: 276 g/l; Pinot Gris, Gewurztraminer: 306 g/l
123
alsace aging VT, SGN
June 1 of the second year following the harvest
124
Vin d'Asace max RS Riesling
Riesling: 6 g/l (if the wines have been chaptalized), 9 g/l (if tartaric acid is less than 6 g/l), 12 g/l (if tartaric acid is greater than 6 g/l) --this does not apply to SGN or VT Riesling, or Riesling labeled with a lieu-dit
125
Vin d'Asace max RS rose
Rosé: 4 g/l
126
alsace
VT: 55 hl/ha
127
alsace
SGN: 40 hl/ha
128
Blanc "Haut Benauge" RS
5-60 g/l
129
cotes de bordeaux Rouge rs
Rouge: Max. 3 g/l
130
cotes de bordeaux blanc rs
max 4
131
cotes de bordeaux Moelleux rs
17-45 g/l
132
cotes de bordeaux Liquoreux rs
min 51 g/l
133
sauternes aging
June 30 of the year following the harvest
134
st estephe, pauillac, st julien aging
june 15 year after harvest
135
muscadet sevre et main 'sur lie'
on lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest until Dec 31 year after harves , not marketed until mar 8
136
Goulaine and Le Palletaging
on fine lees until at least April 1 of the second year following the harvest
137
Gorges, Clisson, Mouzillon-Tillières, Monnières-Saint-Fiacre, and Château-Thébaud aging
October 1 of the second year following the harvest
138
rose de loire rs
3g/l
139
noble jouie rs?
4g/l
140
rose d'anjou rs
7g/l
141
cabernet d'anjou rs?
10g/l
142
vouvray sec max rs?
8g/l (Total acidity must be within 2 g/l of the total residual sugar.)
143
cote rotie abv
10.50%
144
Hermitage vin de paille min abv
19.50%
145
Hermitage vin de paille drying time
45 days (to min must weight of 350 g/l)
146
cdp min abv
12.50%
147
cairanne vieille vigne min age for grenache?
30 years (20 years for Syrah and Viognier)
148
Plots with young vines may not be allowed to be labeled with the appellation until how old in cairanne?
5years
