Key choices affecting style, quality and price 9

1. Grape Variety 2. Vineyard site 3. Timing of harvest 4. Skin contact 5. Timing of fortification 6. Fortifying spirit 7. Maturation 8. Blending 9. Finishing

D5 Fortified wines Flashcards by Barbora Peterikova

Key choices affecting style, quality and price

Grape Variety
Vineyard site
Timing of harvest
Skin contact
Timing of fortification
Fortifying spirit
Maturation
Blending
Finishing

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Jerez wind influences

Poniente - cool, damp (summer)

Levante - hot, dry, (from Africa) concentrates sugars

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DO for Sherry

DO Jerez-Xeres-Sherry

DO Manzanilla - Sanlucar de Barrameda

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Zona de Producccion is split into 2 parts:

Jerez Superior

Jerez Zona

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3 soils in Jerez

Albariza (limestone, silica, clay)
Barros (greater clay content)
Arenas (sandy)

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Training system in Jerez

replacement cane ‘vara y pulgar’

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Jerez max yield

80 hl/ha

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Irrigation system in Jerez

series of gullies down each vine row

= aserpia system

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Sherry first pressing

primera yema

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yeast used for Sherry

cultured

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Zona de Crianza municipalities

Jerez de la Frontera
El Puerto de Santa Maria
Sanlucar de Barrameda

(Moscatel - Chipiona)

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Conditions for flor growth

max alcohol 15,5%
no SO2 additions
temperature 18-20 degrees
humidity above 65%

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% of volume of wine lost each year during oxidative ageing of Sherry

3-5%

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VOS and VORS Sherry

aged for 20 / 30 years
Very Old (Rare) Sherry)

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Businesses engaged in Sherry production

Bodegas de la Zona de Produccion

Bodegas de Crianza y Almacenado ‘almacenistas’

Bodegas de Crianza y Expedicion ‘shippers’

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Sub-regions of Douro

Baixo Corgo
Cima Corgo
Douro Superior

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Soils in Douro

Schist bedrock (vertically splitting, deep roots)
Free-draining and rocky

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Vineyard layouts Douro

Solcalcos (6000 vines/ha)
Patamares (3000-5000 vines/ha)
Vinha ao Alto (5000 vines/ha)

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Max yield Douro

55 hl/ha

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yeast for Port

ambient

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RS for port

80-120g/l

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Extraction methods

Foot threading in lagares
Modern lagares
Pumping over
Stainless-steel pistons
Autovinifiers

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Fortifying spirit in Port

aguardente

77%

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When is port fortified

RS 80-120g/l

alcohol 5-7%

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fortification level for port

19-22%

barrels for port

balseiros 100.000l | pipes 600l

Ruby ageing

max 3y

Tawny ageing

max 3 y

Reserve Tawny ageing

min 6y

Colheita Port

small barrels min 7y | must state vintage and year of bottling

Vintage port

max 3y large vats or steel Touriga Franca&Nacional vintage must be declared in second year after harvest

Single Quinta

single quinta, single vintage | in years when vintage port is not produced

Crusted

non vintage max 2y ageing, no filtering must state bottling year after 3 years of bottle ageing 'bottle matured' on label

LBV

bottled between 4-6 years after harvest old large oak or steel aged after 3 years of bottle ageing 'bottle matured' on label

Soils in Madeira

volcanic, high in nutrients

Grape varieties in Madeira

``` Tinta Negra Sercial Verdelho Boal Malvasia Tarrantez ```

Madeira training systems

pergola 'latadas' | cordon with VSP 'espaldeira'

irrigation Madeira

'levadas' channels

Madeira potential alcohol at harvest

min 9% (usually max 11%)

Yeast for Madeira

ambient

Fortification level for Madeira

17-18%

Madeira maturation approaches

Esfumagem (45-50 degrees) - 3 months rested for 6-12 months Canteiro (25-40 degrees) 3 years 400-700l barrels

Standard blend Madeira

'corrente' 2-3y ageing

Rainwater

must be medium dry, max 10y, around 18% alcohol

Fresqueira

or Garrafeira min 20y ageing must show grape variety, vintage and bottling year

Colheita Madeira

min 5y, single varietal or blend | must show vintage and year of bottling

VDN min potential alcohol at harvest

14,8%

fermentation level VDN

15-18%

level of alcohol when spirit is added into VDN

5-8%

VDN Rasteau

unaged or oxidative red, rose, white min 75% Grenache, Grenache Gris and Blanc can be added

Languedoc VDN style

white wine only, unaged style

Great / Rimage

unaged

Touile / Traditionnel

red oxidative wines

Ambre

white oxidative

Hors d'age

red or white, long oxidative ageing

Rancio

red or white with rancio character

Banyus

``` mainly red (min 50% Grenache) schist slopes ```

Banyuls Grand Cru

red wine only, min 75% Grenache | may qualify for Hors d'age or Rancio

Maury

mainly red, min 75% Grenache

Muscat de Rivesaltes

only unaged style, only white

Rivesaltes

max 20% Muscat | red and white

Rutherglen climate

continental

potential alcohol during harvest

not unusually up to 20%

Fermentation technique for Rutherglen muscat

pressing brief ferment on skins enzymes may be added cap management to aid extraction

Alcohol during fermentation and fermentation level of Rutherglen Muscat

added around 1-2% of alcohol | fortified to 17,5%

Barrels for maturation of Rutherglen Muscat

very old | 1,300-9,000l or smaller 180-500l

Ageing levels for Rutherglen Muscat

Rutherglen Muscat 3-5y Classic 6-10y Grand 11-19y Rare min 20y

D5 Fortified wines Flashcards

(67 cards)