D5 - Fortified Wines Flashcards
(32 cards)
Tasting note for good manzanilla sherry
Pale lemon
Medium (+) intensity
Bruised apple, honey, lemon peel, almond, bread, hay, olive brine
Dry
Low acidity
Low alcohol
Medium (-) body
Medium (+) intensity
Salty tangy medium finish
Conclusion for good manzanilla sherry
This is a balanced wine, the alcohol is well integrated. There are biologically aged characteristics such as bruised apple and bread, which have some definition, indicating medium term ageing in a solera system. This results in a wine with limited complexity. The finish is medium, simple and bready.
Tasting note for an outstanding fino sherry
Pale lemon
Pronounced
Bread, olive, lemon peel, bruised apple, miso, soy sauce, mushroom, almonds, orange peel
Dry
Low acidity
Low alcohol
Medium (+) body
Long complex finish
Conclusion for outstanding fino Sherry
This wine has exceptional balance with very well integrated alcohol and pronounced intensity of flavour. The flavours of bread, miso, almonds and orange peel are complex, with great definition. The texture contributes towards the complex finish and suggests medium biological ageing in a solera system with evidence of this influence of flor from the bread and bruised apple. It is outstanding but not suitable for ageing as it has been protected from oxygen whilst ageing so is particularly sensitive to oxygen and would oxidise, losing flavour intensity and complexity.
Tasting note for a very good Tawny port (10 year old)
Pale garnet
Medium (+) intensity
Caramel, dried fruits, chocolate, coffee, cooked plum, cooked prune, ripe cherry, walnut, marzipan, hazelnut
Sweet
Medium (+) acidity
Low tannin - soft and ripe
High alcohol
Medium (+) body
Medium (+) intensity
Medium (+) finish
Conclusion for very good tawny port (10 year old)
This wine has well integrated alcohol levels and is typical for a port. The acidity also balances the sweetness well. There are well-defined oxidative characteristics e.g dried cherry, caramel and hazelnut, which indicates a long period of oxidative ageing e.g 10 years. It has good complexity and a sweet, fruity finish. This wine is very good and is not suitable for bottle ageing as it would not develop any further.
Tasting note for an outstanding amontillado sherry
Deep amber
Pronounced intensity
Bruised apple, bread, caramel, orange peel, sultana, walnut
Dry
Medium (-) acidity
Medium alcohol
Medium (+) body
Long tangy finish
Outstanding
Tasting note for a very good manzanilla passada
Medium lemon
Medium (+) intensity
Bruised apple, blanched almonds, olive brine, miso, bread, lemon ring, dried apple
Dry
Low acidity
Low alcohol
Medium (+) body
Medium (+) intensity/pronounced
Medium (+) finish, tangy and salty
Very good
Conclusion for a very good manzanilla passada
The alcohol is integrated if a little warming. Overall the wine is balanced and has an array of biologically aged characteristics which are well defined - bruised apple, hay and nuts. It is fresh and tangy, which indicates medium ageing in a solera system. There is some complexity and the finish is medium (+) with a salty, tangy finish with some warmth.
Tasting note for Croft original Pale Cream Sherry
Pale lemon
Medium (-) intensity
Bread, lemon peel, peanuts, hay, simple
Sweet
Low acidity
Medium alcohol levels
Medium body
Medium (-) intensity
Short finish
Conclusion for Croft Original pale cream sherry
This wine is just about balanced but the alcohol could be better integrated and the sweetness is dominating amongst some evidence of biological ageing e.g hay and bread. More acidity may aid its balance and more defined biological characteristics would add complexity. Its simplicity suggests short biological ageing and the finish is short and dominated by sugar. Acceptable and not suitable for further ageing as it has undergone biological ageing.
Tasting note for outstanding pale cortado
Deep amber
Pronounced intensity
Dried apricot, caramel, marzipan, roasted almonds, cinnamon, orange peel, polish, brown sugar
Dry
Medium acidity
High alcohol levels
Medium (+) body
Pronounced intensity
Long and evolving finish
Conclusion for outstanding palo cortado
This wine is very balanced as the alcohol is well integrated. There are many characteristics of oxidative ageing which are very well defined e.g roasted almonds, dried apricot, and burnt brown sugar. There is a great deal of complexity suggesting long term ageing in a solera system. It is an elegant, sophisticated wine with a long, evolving finish. Outstanding and not suitable for future ageing.
Tasting note for outstanding oloroso
Deep brown
Pronounced intensity Long
Polish, VA, coffee, roasted hazelnuts, treacle, dates, fruit cake, burnt brown sugar, bitter orange, mushroom
Dry
Medium acidity
High alcohol
Full bodied
Pronounced long finish
Viscous
Outstanding
Tasting note for Harvey’s Bristol Cream
Deep brown
Medium (+) intensity
Apple, caramel, raisins, white pepper, simple
Sweet
Medium (-) acidity
Medium alcohol
Full bodied
Medium finish
Conclusion for Harvey’s Bristol Cream
There is balanced, integrated alcohol and the acidity balances the sweetness but it is just about sufficient and more acidity would create a refreshing style. There are simple oxidative flavours which are somewhat defined but could be more precise to provide complexity e.g caramel and raisin. Its simplicity suggests it has undergone short term ageing in a solera system. The finish is medium and sweet. It is good and not suitable for ageing
Tasting note for outstanding PX
Deep brown
Pronounced
Molasses, raisins, dates, coffee, dried prune, licorice, black tea, bergamot, dried orange, walnut
Luscious
medium (+) acidity
Medium alcohol
Full body
Pronounced intensity
Long finish
Tasting note for Cockburns Ruby Port
Deep ruby
Medium intensity
Black plum, blackcurrant, blackberry, red plum, dried oregano, simple
Sweet
Medium (+) acidity, medium tannin, grippy
Medium (+) body
High alcohol
Medium finish
Good not suitable for ageing
Tasting note for very good LBV unfiltered Port
Deep ruby
Medium (+) intensity
Black cherry, blackberry, black plums, rosemary, tea tree, tobacco, dried black cherry
Sweet
High acidity
Medium tannins (+), grippy
High alcohol
Full bodied
Medium (+) finish
Very good and suitable for bottle ageing (many LBV wouldn’t be this tannic and wouldn’t benefit from further ageing)
Tasting note for 1980 Vintage Port
Deep garnet
Pronounced
Dried prune, dried fig, molasses, soy sauce, wet leaves, mushroom, cigar box, tobacco, licorice, dried cherry
Sweet
High acidity
Medium (+) tannin (velvety and soft)
High alcohol
Full bodied
Pronounced intensity
Long finish
Outstanding
Tasting note for basic tawny
Pale garnet
Medium intensity
Ripe and dried fruit
Red plum, red cherry, fennel/medicinal, generic, dried plum
Sweet, medium (+) acidity, low soft tannin, medium body, high alcohol, medium (-) intensity, medium (-) finish
Acceptable and not suitable for ageing
Tasting note for 20 year old Tawny port
Pale tawny
Pronounced
NO PRIMARY
Toffee, caramel, walnut, roasted almond, burnt sugar, dried orange peel, dried cranberry, hazelnut, roasted walnut
Sweet
High acidity
Low, soft tannin, full bodied, long finish, high alcohol
Outstanding
Tasting note for a chip dry white port
Medium gold
Medium intensity
Yellow apple, apricots lemon peel, honey, ripe pear, peaches
Medium dry, medium acidity, high alcohol, medium body, medium intensity, medium (-) finish (warming)
Good
Tasting note for 10 year old white port
Medium amber
Pronounced intensity
Orange peel, dried apricot, dried lemon, dried peach, honey, toasted almonds, walnuts, marmalade
Sweet
High acidity
High alcohol
Medium (+) body
Pronounced intensity
Long finish
Outstanding
