D5 FORTIFIED Flashcards
(132 cards)
1
Q
Dry fortified wine must always be what?
A
Sherry
2
Q
SAT scale for alcohol (fortified)
A
Low: 15-16.4% (bio-aged Sherry; youthful VDN)
Medium: 16.5-18.4% (oxidised Sherry; some Madiera; some aged VDN; Rutherglen Muscat)
High: above 18.5% (Port, oxidised Sherry; Madeira)
3
Q
Unaged fortified wine types
A
Ruby Port
Young VDN
Mostly primary fruit
4
Q
Aged in bottle fortified wine types
A
Vintage Port Some VDNs (vintage dated Maury, Banyuls) Crusted Port Single Quinta Port
5
Q
Oxidative ageing fortified wine types
A
think 1) nutty 2) caramel/toffee 3) dried fruit e.g. some Tawny Port Amontillado Sherry Madeira Rutherglen Muscat
6
Q
Biological ageing fortified wine
A
Fino Sherry
7
Q
Descriptors for oxidative aged fortified wines
A
Nutty
Caramel/toffee
Dried fruit
8
Q
Descriptors for biologically aged fortified wines
A
Salt, saline, salinity Yeast extract, marmite, soy sauce Brine, umami, by the sea Tangy, mushroom, olive, olive brine Bruised apple (acetaldehyde), hay
9
Q
100% biologically aged wines should not look oxidised. True or False?
A
True
10
Q
Considerations for balance in fortified wine?
A
Integration of alcohol
Balance of tannins - acid - RS
11
Q
Sherry giveaways
A
all dry fortifieds are sherry
Lower acid
12
Q
Madiera giveaway
A
High acid
13
Q
100% bio aged, will it develop further?
A
No, will deterioriate. Had been protected by flor
14
Q
Gradient of vineyard land in Jerez
A
10-15%; not very hilly
15
Q
Altitude in Jerez
A
90m max
16
Q
Sherry planting high or low density
A
High density
17
Q
Sherry climate
A
Hot mediterranean climate (nb on ATLANTIC ocean)
40degrees C in summer; mild winters; 600m rainfall (Dec, Jan , Feb)
18
Q
Jerez: name of hot wind from Africa?
A
Levante
cool wind is Poniente, from Atlantic
19
Q
Jerez: name of cooler wind from Atlantic
A
Poniente
Wetter wind, provideds humidity
(warm African is Levante)
20
Q
Levante vs Poniente
A
Levante is warm from Africa
Poniente is cooler, wetter; from Atlantic
21
Q
99% of Sherry planted to what grape
A
Palomino
22
Q
3 Sherry grapes
A
Palomino (99%)
Moscatel
Pedro Ximenez (grown in Montilla Morales, brought to Jerez for aging)
23
Q
Sherry fortified before/after fermentation
A
AFTER. 12-13% abv
(for dry Sherry)
Moscatel and PX fortified during fermentation
24
Q
Soil type in Sherry
A
Albariza
High limestone, white soil
25
Which Muscat is Sherry Moscatel?
Muscat of Alexandria (always sweet wine, dried grapes, fortified during fermentation)
26
g/L sugar in PX
250-400g luscious
27
Which part of Jerez is Moscatel usually grown in?
Chicina de la Frontera
Chipiona
(sandier soils)
28
What is Aserpia?
Soil trough dug by machine. Catch rainwater that would otherwise run off
29
Hazards and pests in Jerez
Spain has issue with European grapevine moth
| Mildew
30
Rootstocks in Sherry
need to resist lime
drought resistant
high yields
e.g. 333EM, or 41-B (high yields, alkaline, tolerant also in Champagne)
31
Sherry: Moscatel grown where?
Chicina de la Frontera & Chipiona
| Sandier soils
32
Why is clarification of the must important in Jerez?
Albariza is a dusty soil!
33
% of machine harvesting in Sjerry
60%
34
Vara y Pulgar
Unique vine training system in Jerez. a bit like Guyot except one long cane, one short cane. they alternate each year. the shorter one gives concentrated wine, the longer one gives lighter wine
35
Description of flor appearance
Beige carpet
36
Conditions needed for flor to develop?
Temperature 16-20C
Humidity 65%+ (wind helps, also wetting the ground)
Oxygen
Alcohol 15-15.5%
Nutrients (glycerin, which flor consumes -> less thickness on palate)
37
Wind that becomes natural air conditioning in Jerez
Poniente
38
Name of first pressing in Jerez
Primera yema
(most of the must - 60-65%) lighter phenolics. suitable for fino and manzanilla
second one is called seconds yema
39
Seconda yema
Second pressing
High phenolic character
Oloroso
40
Fermentation temperature for Palomino
High (22-26C)
Fast ferment, no fruity character)
MLF is blocked (by chilling rather than sulfur - sulfur would impact flor development)
41
Light body and light flavour base wine suitable for which sherry type?
Fino
42
Fuller body/flavour base wine suitable for which sherry type?
Oloroso
43
What is sherry fortified with?
Pure grape spirit
| 95-96%
44
Fino fortified to what %
15.5%
45
Oloroso fortified to what %
17%
| guaranteed no flor. flor dies/doesn't develop at 17%
46
Minimum ageing for sherry
2 years (can be in sobretablas, generally in solera)
47
Sanlucar de Barrameda which style?
```
Manzanilla only (not fino)
Lighter style - close to Atlantic - thicker flor - better protection - lighter
```
48
Manzanilla lighter than Fino. True or false?
True
49
Soleras spread out geographically within the bodega. True or false?
True. Dont want all eggs in one basket - insurance
50
Explain solera system
The "solera" is the oldest layer of barrels, sits directly on the floor
1st criadera is next oldest. then 2nd criadera and so on
Can be up to 14 criaderas (10 usually max)
the more criaderas, the more complexity
51
Manzanilla and Fino generally how long in solera?
5-10 years
52
What is VOS?
Very Old Sherry
| 20 years in solera
53
What is VORS?
Very Old Rare Sherry
| 30 years in solera
54
Age indications for sherry
12, 15, VOS (20), VORS (30)
55
What kind of tank used to blend solera wines?
"Octopus" tank with lots of tubes
56
Cream Sherry
```
e.g. Harvey's Bristol Craem
Formerly: "milk"
Uusally Oloroso sweetened with PX
Some high-end
Dark colour
```
57
Medium Sherry
Sweetened Amontillado/Palo Cortado
Most are high end (Amont & PC are high quality)
Sweetened with PX
Dark colour
58
Pale Cream
Fino/Manzanilla sweetened with RCGM e.g. Croft Original
Light colour
UK market
59
Amontillado
Starts biologically (Fino/Manzanilla) then re-fortified to spend rest of its life ageing oxidatively
60
Palo Cortado
aged biologically at firstm but only for a short time (not many biological character). Most ageing is oxidative. Comes from the Primera Yema (first pressing)
61
Latitude of Douro Valley
41
62
Douro Valley climate
Warm continental
Coast a major influence: more rain. Rainfall drops the further east you go
Relatively dry
63
Hazards in Douro Valley
Drought. sometimes frost. fires. powdery mildew
64
Parts of Douoro Valely West-East
Baixo Corgo - Cima Corgo - Douro Superior
65
Growing conditions in Douro Valley
Steep, hard to work, terraced vineyards
66
What does Touriga Nacional bring to Port blend?
Colour, tannins, acidity
67
What does Tinta Cao bring to Port blend?
Acid, tannins
68
What does Tinta Roriz (Tempranillo clone) bring to Port blend?
Body, fruit, tannins
| "like Merlot in Bdx"
69
What does Touriga Franca bring to Port blend?
Colour, fruit
70
Port fermented in what?
Short, squat stainless steel tank. More even cap distribution
71
Port fortified with what?
Aguardente (77% +/- 0.5%)
| fruity, spirity
72
Port alcohol fermentation to what abv%
8-9%
73
Describe Port fermentation
Warm fermentation, lots of active pumping over
74
Ruby Port aged in what?
Very large wooden barrels. 2 months for basic Ruby, 12 months for Reserve. Looking for fresh, fruity wine
75
Which is higher quality: Vintage Port or Single Quinta Vintage Port?
Vintage Port
76
How to spot LBV vs Vintage Port in blind tasting?
Tannins in Vintage (and maybe haze)
77
Role of tannins and anthocyanins in vintage Port?
Natural antioxidants, help for long agening
78
Basic Tawny Port aged for how long?
5-ish years (reddish colour, just going garnet)
79
Reserve Tawny aged for how long
7 years
80
What is Colheita Port?
```
Vintage Tawny (min 7 years)
Colheita is aged in wood, not bottle
```
81
Are Tawny ports filtered before bottling?
Maybe a light filtration. Natural sedimentation occurs over so much time in barrel - Tawnies quite stable when bottling
82
10yo Tawny character
Brown colour, some red
| Dried red fruits
83
Port gains abv% over time. True or false?
True. warm climate: angels share loses water.a alcohol higher
84
What % of Douro Valley planted to white grapes
5%
85
Grapes for white Port
Malvasia, Muscat
86
RS for basic white Port
30-50g/L (around half that of a normal Port)
87
VDNs in southern Rhone, what is the effect of climate?
Warm, dry climate: greater ripening, more sugar accumulation.
88
Muscat Blanc a Petits Grains (VDN)
Aromatic (grapey, floral)
Used for premium VDN
Low yields, unpredictable yields
Coloure, millerandage
89
Muscat of Alexandria (VDN)
Bigger grapes (vs Musc Blanc a Petits Grains)
Less aroamtic
Less premium, less complex
90
Brown Muscat aka
Muscat a Petits Grains Rouge
91
Grenache (VDN)
High levels of sugar
| Not very highly structured wines (less tnanin, less acidity)
92
What are VDNs fortified with?
96%abv spirit. less spirity aromas (vs Port)
93
2 options for VDN
1) Little/no ageing
| 2) Long term oxidative ageing (dried fruits, nuts, caramel, rancio)
94
Muscat de Beaumes de Venise AOC, which grape?
Muscat Blanc a Petits Grains
95
Rasteau which grape?
Grenache
96
Southern Rhone VDN appellations (2)
Rasteau
| Muscat de Beaumes de Venise
97
AOCs for Muscat in South of France
AOC Muscaet de St Jean de Minervois
| AOC Muscat de Frontignan
98
Which Muscat for Languedoc VDNs?
Muscat Blanc a Petits Grains
99
AOC Muscat de Rivesaltes: Languedoc or Roussillon?
Roussillon
100
Which Muscat for Muscat de Rivesaltes (Roussillon)
Muscat Blanc a Petits Grains
101
Red Grenache-based VDNs (3)
Maury
Banyuls
Banyuls Grand Cru
102
"Grenat"
Unaged red in Maury/Rivesaltes
| aka "Rimage" in Banyuls
103
"Rimage"
Unaged red in Banyuls
| aka "Grenat" in Maury/Rivesaltes
104
Unaged white labelling term for Maury, Rivesaltes and Banyuls
"Blanc"
105
"Tuilé"
Oxidative red in maury/rivesaltes
| aka Traditionnel in Banyuls
106
"Traditionnel" (VDN)
Oxidative red in Banyuls
| aka Tuilé in Maury/rivesaltes
107
Ambré
oxidative white VDN in Maury/Rivesaltes/Banyuls
108
VDN "Hors d'Age"
Red or white, longer ageing, oxidative in Maury, Rivesaltes and Banyuls
109
Climate in Rutherglen
Warm climate. Accumulation of sugar. Area is inland and protected so dry conditions into autumn. Let grapes shrivel and dry on the vine: raisiny, fruitcake flavours
110
Describe Brown Muscat
Red skin. aromatic, flroal, grapey
111
Rutherglen muscat enzymes for what?
Needed to break down the shriveleged grapes
112
"Rutherglen Muscat" ageing and RS
3-5 years
| 180-240g/L
113
"Classic Rutherglen Muscat" ageing and RS
6-10 yrs
| 200-280g/L
114
"Grand Rutherglen Muscat" ageing and RS
11-19yrs
| 270-400g
115
"Rare Rutherglen Muscat" ageing and RS
20+yrs
| 270-400g
116
Labelling terms for Rutherglen Muscat in ascending quality order
Rutherglen Muscat
Classic
Grand
Rare
117
Distance Madeidra to Portugal; Madeira to Africa
1,000km to Portugal; 750km to Africa
118
Climate in Madeira
Warm, humid. Lots of rain in the north (south has rain shadow)
119
Why hand harvest in Madeira?
Mountainous, altitude. Small pockets of vineayrds on steep land.
120
Red grape for Madeira
Tinta Negra
121
White grapes for Madeira
Sercial, Verdelho, Boal, Malvasia, Terrantez
122
All grapes for Madeira
Tinta Negra, Sercial, Verdelho, Boal, Malvasia, Terrantez
123
So Very Brilliantly Madeira
| Driest to sweetest styles (linked to grape variety)
Sercial (driest)
Verdelhol (medium dry)
Boal (medium sweet; oxidative)
Malvasia (sweetest, aka Malmsey. Oxidative)
124
Madeira fermentation
Ferment in stainless steel. Skin contact optional. Shorter ferment (1-2 days) for sweeter styles
96% neutral alcohol
125
Two maturation pathways for Madeira
Canteiro
| Estufagem
126
What is Canteiro?
```
Higher end, oxdative ageing in old oak
25-40C, warm and oxidative
Static maturation
Caramel, nuts, dried fruits
Natural heat
```
127
What is Estufagem?
Artifical process. Heat tank to 45C+. Won't give the complexity or intensity of Canteiro. cheaper, quicker.
128
What can be blended in Madiera?
Vessels, maturation pathways (blend Canteiro with estufagem), grape varieties, vintages, wines of a certain age
129
How do you add colour in Madiera?
Caramel
130
How do you remove colour in Madiera?
Carbon filtering
131
Age indications for Madiera
5, 10, 15, 20, 30, 40, 50, more than 50
132
Two types of vintage Madeira?
Frasqueira (aka Garrafeira): 20yr minimum
| Colheita: 5 yr minimum
