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Diploma > d5 > Flashcards

d5 Flashcards

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1
Q

What is the key grape used in the production of Fino and Amontillado Sherry?

A

Palomino

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2
Q

What grape is primarily used in the production of Port?

A

Touriga Nacional (plus Tinta Roriz

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3
Q

What are the main grapes used in Madeira?

A

Sercial

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4
Q

What grape is used for Rutherglen Muscat?

A

Muscat à Petits Grains Rouge

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5
Q

What grape is most used in Vins Doux Naturels from Roussillon?

A

Muscat (Muscat Blanc à Petits Grains or Muscat of Alexandria)

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6
Q

At what ABV is fortification typically done for Port?

A

Around 77% grape spirit added to stop fermentation; final ABV ~19–20%

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7
Q

What is the purpose of fortification in Vins Doux Naturels?

A

Stops fermentation to retain natural grape sugar

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8
Q

When is fortification carried out in Sherry production?

A

After fermentation

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9
Q

What spirit is used for fortification in fortified wines?

A

Neutral grape spirit (~77% ABV)

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10
Q

What does the fortification achieve in Madeira?

A

Stops fermentation (if early)

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11
Q

What ageing method is used for most styles of Sherry?

A

Solera system

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12
Q

Which fortified wine undergoes biological ageing under flor?

A

Fino and Manzanilla

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13
Q

What is oxidative ageing?

A

Ageing in contact with oxygen (e.g. Oloroso

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14
Q

What is the solera system?

A

Fractional blending system for consistent style and age

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15
Q

Name one method used to heat age Madeira.

A

Canteiro or Estufagem

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16
Q

What does ‘VORS’ on a Sherry label indicate?

A

Very Old Rare Sherry – minimum average age of 30 years

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17
Q

What is LBV Port?

A

Late Bottled Vintage – aged 4–6 years before bottling

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18
Q

What is Colheita Port?

A

Tawny Port from a single vintage

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19
Q

What is the difference between Ruby and Tawny Port?

A

Ruby: deep colour

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20
Q

What is a typical sweetness level of Vintage Port?

A

Sweet

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21
Q

What does the Consejo Regulador de Jerez do?

A

Regulates Sherry DO

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22
Q

What is the IVBAM?

A

Madeira Wine Institute – regulates production and export

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23
Q

What is the role of the IVDP?

A

Regulates Port and Douro wines

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24
Q

What does ‘Reserva’ indicate on a Port label?

A

Higher quality

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25
How are most fortified wines sold?
Branded blends for volume; vintage/special releases for premium market
26
Why are fortified wines less popular today?
Changing tastes
27
How do producers add value to fortified wines?
Ageing
28
What is the minimum ageing for a 10-Year-Old Tawny Port?
Blended wine with an average age of 10 years
29
What is 'en rama' in Sherry?
Minimal filtration
30
What is the difference between Estufagem and Canteiro in Madeira?
Estufagem: heated tanks (fast); Canteiro: natural warming (slow
31
What base wine style is used for Sherry?
Dry white wine
32
How is flor formed in Sherry production?
Spontaneously by native yeasts under controlled conditions
33
What are the conditions needed for flor to thrive?
Cool
34
What is the typical alcohol level for biologically aged Sherry?
15–15.5% ABV
35
What is the typical alcohol level for oxidatively aged Sherry?
17–18% ABV
36
What type of fermentation vessels are used for traditional Port?
Granite lagares or stainless steel tanks
37
How is fermentation stopped in Port?
By adding 77% ABV grape spirit before sugar is fully converted
38
What is the role of foot treading in Port production?
Efficient extraction of colour and tannin
39
What is the minimum ageing for Vintage Port before release?
2 years in barrel
40
What is a Single Quinta Vintage Port?
Wine from one estate in a declared or non-declared vintage
41
Which method produces the highest quality Madeira?
Canteiro method
42
How long must Madeira be aged to be labelled as 'Reserva'?
At least 5 years
43
What is the term for 10-year-old Madeira?
Age indication – blended with an average age of 10 years
44
What is the alcohol level of Madeira?
Typically 18–20% ABV
45
What is the most oxidatively aged Madeira style?
Malvasia (Malmsey)
46
Which Madeira styles are driest to sweetest?
Sercial < Verdelho < Bual < Malvasia
47
Which Sherry style has both biological and oxidative ageing?
Amontillado
48
Which Sherry style is fully oxidative?
Oloroso
49
Which Sherry is sweetened with PX?
Cream Sherry
50
Which Port is aged in large oak and bottled young?
Ruby Port
51
What does 'VOS' mean on a Sherry label?
Very Old Sherry – minimum average age of 20 years
52
What does 'LBV' mean?
Late Bottled Vintage – single year
53
What does 'Vintage' indicate in Port?
Declared year with best quality
54
What is 'Reserva Especial' in Madeira?
Term used for 20-year-old Madeira (not official EU term)
55
What does 'Envelhecido em Canteiro' mean?
Aged in the Canteiro method
56
What country is the largest market for Sherry?
Spain
57
Why is Tawny Port often more popular than Ruby in export markets?
Smoother style
58
How has climate change affected Madeira?
Earlier harvests
59
What challenge faces the fortified category globally?
Declining consumption and ageing consumer base
60
What is the role of co-operatives in Sherry and Port?
Provide grapes and sometimes produce wine
61
What are signs of poor-quality fortified wine?
Lack of balance
62
What is a common fault in old Sherry?
Volatile acidity or excessive acetaldehyde
63
How can oxidative ageing improve wine?
Adds complexity: nut
64
What makes a fortified wine suitable for ageing?
High acidity
65
Why is filtering important before bottling Sherry?
To remove sediment and microbes
66
What is the climate of the Jerez region?
Hot Mediterranean with cooling Atlantic influence
67
What is albariza soil and where is it found?
White chalky soil found in Jerez – ideal for Palomino
68
What region in Australia is famous for fortified Muscat?
Rutherglen
69
Where are Banyuls and Maury located?
Roussillon
70
What is the main fortified wine from Cyprus?
Commandaria
71
How should Madeira be stored after opening?
Very stable – can last months due to oxidation
72
How should Fino Sherry be stored?
Consume quickly – deteriorates after opening
73
What bottle type is commonly used for Sherry?
Dark glass
74
What glassware is suitable for Port?
Small tulip-shaped glass to concentrate aromas
75
What temperature is appropriate for serving Tawny Port?
Lightly chilled
76
What sweetness level is typical for Bual Madeira?
Medium-sweet
77
How does Estufagem work?
Wine is heated to ~45–50°C for at least 3 months in stainless steel tanks
78
What is the minimum ageing for VORS Sherry?
30 years average age
79
Which Port style is aged entirely in bottle?
Vintage Port
80
What impact does rancio character have?
Adds complex nutty

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