D5 Fortified Wines

Question 1

Soil in Duoro

Answer 1

schist bedrock - vital as helps to retain water

Question 2

3 types of layout in Duoro?

Answer 2

Solalcos - traditional, wall stone
Patamares - earth bank, 2 types - large, wide and narrow, modern
Vihna ao Alto

Question 3

2 white grapes of Port?

Answer 3

Malvasia Fina - aka Boal (Madeira), neutral
Moscatel Galego Branco - aka Muscat a Petit Grains, aromatic

Question 4

7 red grapes of Port?

Answer 4

Touriga Franca
Tinta Roriz
Tinta Baroca
Touriga Nacional
Tinta Amarela
Tinta Cao
Sousao

Question 5

How fermentation for Port?

Answer 5

Fermentation stopped by adding grape spirit = sweet wine = 80-120 g/L RS

Question 6

Extraction methods for port and why?

Answer 6

because maceration with skins only 2 days, need extraction:
1. Foot treading in lagares
2. Modern lagares (silicone foot)
3. Pumping over (
4. Stainless steel pistons (stainless steel vats with pistons that punch down the cap)
5. autovinifiers (CO2 rises juice and juice flood over the cap)

Question 7

How to fortify the port wine?

Answer 7

Fortification during fermentation (stop fermentation by adding grape spirit = sweet wine 20-120 g/L)
Aguardente - fortifying spirit,
must be made from grapes or grape devided products
must be 77% abv
must fortify to 19-22% abv, 18% - for white, rose and tawny ports
1 L to each 4 L

Question 8

What is rose port?

Answer 8

AKA Pink Port
Made from black grapes from cool, high-altitude Baixo Corgo
Macerate only few hours to get light color
Free run juice + light press blended typically
Fermentation takes 15-16* C to retain berry fruit aromas
Aguardente - high quality to min sensation of alcohol

Question 9

What is white port?

Answer 9

White port made with white grapes: Moscatel and Malvasia
Different styles: sweet, dry, oxidative, reductive
same labelling as tawny port

Question 10

White port styles?

Answer 10

Fruity, unoxidative style - Moscatel - aromatic fruity and floral nose, big oak or stainless steel

Oxidative style - Malvasia - macerated slightly longer, fermentation slightly warmer t*
aged in small oak casks for several years with an indication of age
amber, brown color, caramel, cirtus peel, nuts.

Intermediate style - fruity with slight nuttiness
limited ageing in oak

Question 11

Very Old Wines?

Answer 11

in 2022 - new categories for old wines - for white and tawny ports - 50 years old and
VVO (or W or Very Very Old) - more than 80 years

Question 12

what is beneficio?

Answer 12

Its a yearly quota of grape must allowed for port production.

its a system that regulates yearly volume of Port production

each vineyard classified from A to I, where
A - most suitable for port (bigger volume)
G,H,I - 0 for port production but only still wines and aguardente

Question 13

Styles of ruby ports?

Answer 13

Basic ruby
Reserce ruby
Vintage
Crusted
LBV
Single Quinta

Question 14

Styles of tawny ports?

Answer 14

Basic tawny
reserve tawny
tawny with indication of age 20,30,40,50
Colheita

Question 15

What is basic ruby

Answer 15

max 3 years in old large or steel
primary fruits

Question 16

What is reserve ruby?

Answer 16

no min ageing, more concentration and high quality

Question 17

What is vintage port?

Answer 17

exceptional year, must declare on the 2 year
must be bottled 3rd year, without filtration
best vineyrads
only Touriga Franca and Touriga Nacional
High levels of extractions
18-20 m in wood, small O2 provide color stabilisation

(wines not become vintage - become LBV, Crusted or Single Quinta) or even tawny port.

Question 18

What is Single Quinta Port?

Answer 18

Single vintage and single quinta (estate) that stated on the label

Question 19

What is Crusted Port?

Answer 19

its a non-vintage port (blend of different vintages)
aged in old casks 2 years, bottled no filtration = crust (sediment)

Question 20

Wha is LBV Port?

Answer 20

single vintage
must bottled between 4-6 years
LBV ready to drink, filtered

Question 21

What is Basic Tawny port?

Answer 21

matured max 3 years,
less extracted
Pale brown colour

Question 22

What is Reserve Tawny Port?

Answer 22

min 6 years in wood
more concentrated and high quality

Question 23

What is Colheita Port?

Answer 23

Tawny port, single vintage
min 7 years in old barrels
can bottle half (if 7 y), other hald upon demand

Question 24

What is tawny Port with indication of age?

Answer 24

620-640 L barrels
tawny colour from long oxidative ageing, tertiary flavours
10,20,30,40,50 - average years

Question 25

Climate and growing for Rutherhlen Muscat?

Answer 25

North of Victoria (on the border with New South Wales) Warm continental climate: days warm and sunny, nights - cool nights, air go down from Victorian Alps. Long, dry automns (can leave grapes for extra ripe and shrivel, grapes dehydrate and have dried fruit character, raisin).

Question 26

Grape for Rutherglen Muscat? Main characteristic?

Answer 26

Muscat à Petits Grains Rouges AKA Brown Muscat (mutation of MPG Blanc) Grapey, floral aromas

Question 27

Winemaking for Rutherglen Muscat?

Answer 27

Once the must reaches 1–2 per cent of alcohol, the fermenting juice is quickly drained off the skins. The skins are pressed, and the press liquid is combined with the free-run liquid, which is then fortified to around 17.5% abv. Fortifying spirit - 96%

Question 28

How called Pergola in Madeira? 2 benefits?

Answer 28

Latadas 1. Air circulation - less disease 2. Creates space for other crops - efficient use of small land

Question 29

Location and climate of Sherry?

Answer 29

Andalusia Spain Low altitude Low latitude Mediterranean climate Hot & dry Poniente - cooling wind Levante - hot and dry wind (High transpiration)

Question 30

Describe Madeira challenges on the growing?

Answer 30

Humid - high disease risk: downy mildew, powedery mildew, grey rot, phomopsis--> solution: canopy management, fungicides spray

Question 31

What is levada?

Answer 31

Irrigation channels in Madeira

Question 32

6 recommended grape varieties for Madeira?

Answer 32

Cersial Boal Terrantez Malvasia Verdelho Tinta Negra

Question 33

2 options for maturation for Madeira ?

Answer 33

Estufagem (less premium) Canteiro (higher quality)

Question 34

Describe estufagem?

Answer 34

Used for less premium wines. Wine is heated 45-50* Must must remain in tank min 3 months Tanks not topped up allow ullage to permit some oxidation After tank is allow to cool, then filter and left to rest for 6-12 m release 31 Oct on 2nd year AKA speedy aging process, used to describe as baked or stewed. Estufagem tent to use for Tinta Négra 3-5 years old

Question 35

Describe Canteiro?

Answer 35

This method is longer and more resource intensive. It’s associated with high quality wines. Must matured in old cask 400-700 L in warm environment, places like the warehouse, which heated by the sun. T = 25-40* (casks not fill to the top, allow ullage permit some oxidation). Cask stored near the roof will be more warmer (younger wines) High humidity->but warm condition ->high evaporation: 1. concentrate alc 2. concentrate acid, aroma, sugar, VA release 3rd year 1 Jan

Question 36

Styles of Madeira?

Answer 36

Serial - driest Verdelho - med dry Boal - med sweet Malvasia AKA Malmsey - sweet Terrantez - med dry or med sweet Tinta negra - any sweetness

Question 37

Other styles of Madeira?

Answer 37

1.standard blends (tints negra estufagem 2-3 years) 2. Madeira with indication of age 3. Rainwater (lighter style) 4. Frasquera (vintage, pinnacle) 5. Colheita (vintage)

Question 38

Colheita Port and Colheita Madeira what are differences?

Answer 38

Colheita Port - is tawny port, single vintage, 7 years, can bottle half Colheita Madeira - vintage madeira, aged min 5 years, single variety or blend, grape no need on the label

Question 39

How Sherry, Port, Madeira, VDN are made (fortification)?

Answer 39

Sherry - add spirit after F Madeira - add spirit after F Port - add spirit to stop F VDN - add spirit to stop F

Question 40

6 AOC for Roussillon VDN?

Answer 40

1. Grand Roussillon AOC 2. Banyuls AOC 3. Banyuls Grand Cru AOC 4. Maury AOC 5. Muscat de Rivesaltes AOC 6. Rivesaltes AOC

Question 41

2 DO’s of Sherry?

Answer 41

DO Jerez Xeres Sherry DO Manzanilla Sanlucar de Barrameda

Question 42

Key factors of Albariza soil?

Answer 42

Albariza - chalky soil (limestone and silica, clay) 1. Retain water like a sponge 2. Form crust when dry (blocking evaporation) 3. Higher density due to ability retain water 4. Reflect back because of light color - aiming ripening

Question 43

Other 2 soils in Sherry?

Answer 43

Arenas - sand Barros - clay

Question 44

Other 2 soils in Sherry?

Answer 44

Arenas - sand Barros - clay

Question 45

Winemaking of Sherry?

Answer 45

Ferment to dryness First classification Light body - biological - fortified to 15-15.5% abv (Fino) Full body - oxidative ageing - fortified 17% abv (Oloroso - must pressed quiet heavily) After few months - 2 classification: 1. Full flor - Fino or Manzanilla 2. With slight delicate flor - Palo Cortado Oloroso goes directly to oxidative aging

Question 46

What are pressing fractions names in Sherry winemaking and for which style they use?

Answer 46

Primera yema - lightest press, use for biologically aged sherry ( as phenolic compounds restrict flor growth) Segunda yema - later press, oloroso Prensa - final press, just to prepare new cask for aging

Question 47

What are characteristics of Palomino grape?

Answer 47

- Mid to late ripening - Well-suited to dry, sunny weather - Capable of producing large yields - Loses acidity quickly when nearing maturity - Neutral variety, doesn't add much of its own primary aromas to Sherry wines

Question 48

Characteristics of Moscatel?

Answer 48

- Late ripening - Well adapted to heat and drought - Aromatic grape with grape and blossom aromas

Question 49

How PX produce sweet wine?

Answer 49

Small, thin-skinned grapes accumulate high sugar levels and are sun-dried to concentrate sugar

Question 50

How is Palomino at harvest?

Answer 50

Palomino grapes are picked with approximately 12% potential alcohol. - Total acidity around 5 g/L. - pH of 3.3-3.5. - Acidification may be required if acidity levels fall below 5 g/L due to rapid loss of acidity in the final stages of ripening.

Question 51

Sercial characteristics?

Answer 51

Late ripening Resistant to Powedery mildew, but susceptible to grey rot Poor fruit set High in acidity Driest Madeira (Found in higher elevations)

Question 52

Verdelho characteristics?

Answer 52

2nd most planted High acidity Problems: botrytis, Powedery mildew, coulure

Question 53

Boal characteristics?

Answer 53

AKA Malvasia Fina Best on warm and low altitude (Next to Funchal) Problematic with drought Typical for semi-sweet

Question 54

Malvasia characteristics?

Answer 54

Malvasia Candida - very limited plantings, historical Malvasia Suffers Powedery mildew Most common today - Malvasia de Sao Jorge High yielding (high sugar, high acidity) Suffers grape rot

Question 55

Terrantez characteristics?

Answer 55

Very low yields Limited production Absolutely treasured by producers Late ripening Problems with mildew and rot Very difficult variety to cultivate can rot very quickly

Question 56

Tinta negra characteristics?

Answer 56

Relatively easy to grow and capable of high yields Most planted variety Since 2015 possible to include variety on the label Any sweetness

Question 57

Rutherglen Muscat classifications?

Answer 57

Rutherglen Muscat 3-5 years 180-240 g/L Classic Rutherglen Muscat 6-10 years 200-280 g/L Grand Rutherglen Muscat 11-19 years 270-400 g/L Rare Rutherglen Muscat min 20 years 270-400 g/L

Question 58

How Rutherglen Muscat made?

Answer 58

Once must reach 1-2% abv its fortified until 17.5% abv (with 96%abv spirit)

Question 59

Maturation of Rutherglen Muscat?

Answer 59

Old oak barrels: 1300-1900 L or 180-500 L 180-500L greater concentration due greater evaporation -> greater oxidation and speedy maturation 1300-1900L slower rate of evaporation

Question 60

Flor influence on wine?

Answer 60

1. Protects from oxygen 2. Flor consumes alcohol and release acetaldehyde (apple, bruise apple, hay, chamomile) 3. Flor consumes glycerol = matured wine with lighter body , very dry 4. Flor reduces Acetic acid (VA) 5. Lees autolyses - nutty, almond characteristics

Question 61

Blending in fortified wines, what is the aim?

Answer 61

1. Balance (integrated alcohol, add younger wine to provide freshness to balance developed fruits - sherry and ritherglen Muscat) 2. Consistency - many fort wines non vintage expected to be consistent from 1 year to another 3. Style - sweetened sherries, port different grape varieties 4. Complexity - different age 5. Volume - different producers grape 6. Price - meet competitive price is essential

Question 62

Blending in fortified wines, what is the aim?

Answer 62

1. Balance (integrated alcohol, add younger wine to provide freshness to balance developed fruits - sherry and ritherglen Muscat) 2. Consistency - many fort wines non vintage expected to be consistent from 1 year to another 3. Style - sweetened sherries, port different grape varieties 4. Complexity - different age 5. Volume - different producers grape 6. Price - meet competitive price is essential

Question 63

Oxidative ageing for sherry?

Answer 63

1. Colour change - lemon to gold, amber to brown 2. Lebel of alcohol high (evaporation) 3. Glycerol got high - gives fuller rounder body 4. Aroma and flavour compounds high - evolve from primary to tertiary caramel, nuts 5. Acetaldehyde down 6. VA got high

Question 64

Naturally sweet sherries?

Answer 64

PX 212 g/L Moscatel 160 g/L Both not added sweetening agent Grapes laid out to dry 2-3 weeks

Question 65

Pale cream Medium Cream Sherries

Answer 65

Pale créâmes = fino+RCGM Medium = amontillado+PX (RCGM) 4-115 g/L Cream = Olorose+PX (RCGM) 115-140 g/L

Question 66

VOS and VORS (Sherry)

Answer 66

VOS - average year 20 years VORS - average year 30 years

Question 67

Which 3 different categories of WIne business in Sherry?

Answer 67

1. Bodegas de Producción (Production Bodegas): These bodegas press grapes and ferment must into base wine. They may fortify the wine and can sell their own wines or supply base wine to aging bodegas. 2. Bodegas de Crianza y Almacenado (Aging and Storage Bodegas): Also known as almacenistas, these smaller bodegas mature wines and may fortify them as needed. They sell matured wines to shippers but typically do not sell directly to consumers. 3. Bodegas de Crianza y Expedición (Aging and Shipping Bodegas): Known as shippers, these are the only bodegas allowed to sell bottled Sherry. They mature wines, blend them with almacenista wines, and market them under their own brands.

Question 68

What is the name of mountain in Douro?

Answer 68

Marao (Eastern sheltered side - vineyards)

Question 69

Patamares what ?

Answer 69

Narrow terraces supported by steep earth banks. Overall, these modern terraces are designed to optimize water use, prevent soil erosion, and ensure better ripening of the grapes Problem - erosion and weed growth

Question 70

Socalcos what?

Answer 70

Old system Terrace supported by dry stone wall 1-2 rows Heavy labour

Question 71

Vineyard management Douro?

Answer 71

Drought tolerant rootstocks 110R, 1103P VSP - allow mechanisation and right sun exposure Fertilisers - use to improve poor soil, Herbicides - to control weed on patamares Cover crops - to reduce erosion on Vino au Alto Harvest by hand - due to topography (start in Douro Superiore and finish in Baixo Corgo)

Question 72

Explain the grapes for port?

Answer 72

Touriga Franca - most planted Late ripening , need to manage vigour Warm side Tinta Roriz - AKA Tempranillo Early ripening Cool climate High yield - need to manage Tinta Barocco - early ripening Cool climate It not cool climate lost acidity very fast (North facing slopes) Touriga national - mid ripening Well ageing potential (premium wines) High vigour need manage Thick skin - colour and tannins Tinta Amarela - full bodied, black fruits, capable of ageing Tinta Cao - heat tolerant Low yield, high acidity Sousao - deep colour, retain acidity , getting popular

Question 73

White port varieties?

Answer 73

Malvasia Fina - AKA BOAL Neutral wines, full body, honey characteristics Moscatel Galego Branco - AKA Muscat Blanc a Petit Grains Aromatic variety, un aged style

Question 74

Which yeast used in Sherry and port?

Answer 74

Sherry - cultured yeast Port - ambient yeast

Question 75

What are the names of oak vessels in Port and sizes?

Answer 75

Balseiros 100.000 L Pipés 600 L

Question 76

What is happening if small barrel ageing?

Answer 76

1. Oxidation leads to a gradual reduction in many primary aromas and a development of tertiary aromas, such as dried fruits and nuts (the wine has a structure suitable for extended ageing, this can maintain or enhance the quality of the wine). 2. oxidation can influence the colour of wines. 3. For red wines, oxidation reactions also seem to result in the softening of tannins, which may be positive for quality. 4. Small vessels, have a large surface area to volume ratio, increasing the rate at which wine is lost. 5. Smaller casks promote greater concentration through relatively greater evaporation. They also promote greater oxidation and generally a speedier maturation.

Question 77

Small barrels VS big barrels?

Answer 77

During maturation, water evaporates from the oak vessels, causing alcohol, sugar and acid levels to rise over time. The speed of these processes is affected by the amount of heat, the size of the vessel, and the humidity level. Hotter, drier conditions, in conjunction with small vessels, leads to a quicker rate of evaporation. Conversely, cooler, more humid conditions, in conjunction with larger vessels, leads to a slower rate of evaporation. Whether or not to top up casks during maturation is a winemaking option. Frequent topping up retains a fresher, less oxidative style of wine. Infrequent topping up encourages oxidative flavours to develop.