Exam Run Through Flashcards

Question

VND Grapes

Answer 1

Muscat Blanc a Petits Grains Muscat of Alexandria Grenache

Answer 2

Muscat a Petit Grains Rouges - Rutherglen Brown Muscat red skinned mutation grapey floral aromas

Answer 3

hot mediterranean - hot dry summers, mild relatively rainy winters low latitude 36 degrees low altitude 0-90M Poniente and Levante Atlantic Ocean

Answer 4

Warm Continental Climate 40 degrees in the summer, freezing in the winter sheltered by the serra do Marao

Answer 5

warm summers , mild winters mountainous - up to 1800 M with a range of micro climates north and center considerably cooler and wetter

Answer 6

mediterranean Roussillon is the warmest - Tramontane

Answer 7

Continental Climate warm days moderated by cool air flowing down from the Victorian Alps warm days in growing season, and long dry autumns

Answer 8

Sherry: Andalusia: 7142 ha planted 2020 Port: Douro: 250,000 ha, 43,000 ha planted 32,000 ha registered for DO Porto Madeira: Madeira Island 74,000 ha, 450 ha planted Vin Doux Naturels: Langedoc, Rhone, Roussillon - no info on size Rutherglen Muscat: Victoria, 70 ha planted

Answer 9

Sherry: Consejo Regulador - 1933 Port: Instituto do Vinho Porto/ Casa Douro -1933/1932 replaced by Instituto dos Vinhos do Porto e do Douro -2003 (IVPD) Madeira: Insitudo do Vinho da Madeira -1979 Replaced by Instituto dos Vinho, do Bordado e do Artesanato -2006 (IVBAM) Vin Doux Naturels: Governed by AOC system Rutherglen Muscat: Muscat of Rutherglen Network -1995

Answer 10

Sherry: Albariza - Limestone, Silica, Clay Barros - greater clay content Arenas - sandy Port: Stony, shallow, free draining soils, poor in nutrients - limits vigor bedrock of schist - splits vertically Madeira: Volcanic, high in nutrients Vin Doux Naturels: Maury AOC: Pyrenees foothills, dark colored schist soils - aid ripening Banyuls AOC: Steep terraced schist slopes Rutherglen Muscat: no info

Answer 11

Sherry: traditionally replacement cane pruning “vara y pulgar” now single/double cordoned trained, spur pruned, VSP for mechanization Port: cordoned trained, spur pruned or head trained, cane pruned and VSP Madeira: Pergola “latadas” or cordon trained VSP “espaldeira” Vin Doux Naturels: no info Rutherglen Muscat: Double cordons with the canopy over a single trellis wire or VSP

Answer 12

Grenat/Rimage: unaged red VDNs - Grenat in Maury and Rivesaltes, Rimage in Banyuls Tuilé/ Traditionnel: Oxidatively aged red VDNs - Tuilé in Maury/ Rivesaltes, Traditionnel in Banyuls Ambré: white oxidatively aged VDN Hors d’âge: red or white, matured oxidatively longer than tuilé or ambré Rancio: red or white with rancio character

Answer 13

Sherry: 22-26°C Port: * Red Port : 28-32 °C * White Port: 17-22°C * * unaged: 17-18°C * * oxidized: 20-22°C * Rosé Port: 15-16°C Madeira: n/a Vin Doux Naturels * White: 15°C * Red: 28°C Rutherglen Muscat: n/a

Answer 14

old wood vessels - 600 L butt most common Solera Systems in Bodegas low temps with high humidity Biological 4 strains of Saccharomyces cerevisiae - Flor No SO2, plenty of 02, barrels filled 85-90% 16-20°C and 65% humidity Oxidative evaporation - 3-5% volume lost each year concentrates the alcohol, acidity, sugar and increase in glycerol VOR/ VORS: 20/30 years - analysed by Consejo Regulador to confirm age

Answer 15

**Vila de Nova de Gaia** (after first winter in the Douro) * Atlantic influence- cool constant temperatures * has become touristy - many producers are building temp controlled warehouses in Douro **most styles in old oak sizes vary based on styles** * Balseiros: 100,000L vats - keeps fresh * Pipes: 600L - gentle oxidation **racking to remove lees** (potential off flavors) * frequency = determines amount of oxidation

Answer 16

Basic Ruby Port - max 3 years Basic Tawny Port - average age 3 years Reserve Ruby - no aging min/max Reserve Tawny - min 6 years in wood Colheita Port - min 7 years in small barrels Vintage Port - max 3 years in large, old, wood vessels Crusted - max 2 years in wood LBV - must be bottled 4-6 years after harvest White Tawny Reserve - min 7 years in wood

Answer 17

**Estufagem ** Estufas: Temperature controlled stainless steel vessels heated to 45-50°C - heating coil or water jacket must stay in for minimum 3 months - IVBAM seals and opens cooled, filtered, left to rest for 6-12 months usually 3-5 year old Tinta Negra **Canteiro ** Old oak vessels (400-700L) 25-40°C - warm loft or warehouse evaporation occurs - alcohol increases 19-20% abv and concentrates flavor and acidity rarely racked, but regularly topped up IVBAM seals and unseals cannot be sold until 3 years after the 1st January following harvest **Corrente**: 2-3 years **Non vintage products labelled 5,10,20,30,40,50, and older than 50-** these are indicate fo style - tasted by the IVBAM tasting panel **Rainwater**: maximum aged indication 10 years **Frasqueira:** Min 20 years in wood **Colheita:** Min 5 years in wood

Answer 18

***Youthful*** stainless steel, cool constant temperature released a few months after fermentation **Oxidative** old oak barrels - typically not topped up demi-johns (bonbonnes) - not full, unstoppered, left in the sun to speed up aging **Banyuls Grand Cru** min 30 month aging

Answer 19

Mature in old ok in warm conditions warehouse with tin roofs position with the warehouse matters higher temperature = faster maturation large vessels 1,300 -9000 L, Smaller 180-500 L Frequency of topping up determines style some use a modified solera system Rutherglen Muscat: 3-5 years Classic RM: 6-10 years Grand RM: 11-19 years Rare RM: 20 years or more These are average ages and classified on taste - though age is a major factor

Answer 20

Dry sherry: fortified after first classification - either 15-15.5% for bio or 17% for oxidative Naturally Sweet Sherry: ferm will naturally stop at 4-6% avb due to high sugar content - fortified to 15-16% abv

Answer 21

timing of fortification is determined by the style - usually 17-18%

Answer 22

Fortified at 5-7% abv - typically to 19-22% abv (basic ruby, tawny, rose and white 18%)

Answer 23

fortified at 5-8% abv to 15-18% abv

Answer 24

fortified at 1-2% abv to 17.5% abv

Exam Run Through Flashcards

(48 cards)