Factors Affecting Style, Quality and Price Flashcards
Learn the stages and choices of production that influence the style, quality and price of fortified wines.
Describe the range of styles into which fortified wines can be made.
- Red, white and rosé;
- Dry to sweet;
- Youthful + aromatic to fully developed + oxidative.
Give examples of a neutral grape variety and an aromatic grape variety used to make fortified wines.
Where do the final wine’s aromatics come from from each type of grape?
Neutral: Palomino (e.g. Sherry - the aromatics come from the aging process)
Aromatic: Muscat (e.g. Muscat de Beaumes-de-Venise - the aromatics come from the grape itself)
Medium+ to high levels of tannins and acidity in fortified wines are:
- beneficial
- not beneficial
to their aging.
Beneficial
In what ways can a vineyard site influence fortified wines?
By its location, aspect and altitude
When picking fruit for fortified wines, botrytis is:
- Desirable
- Undesirable
Why?
- Undesirable;
- Even as botrytis interferes with production and desired flavor profiles, so winemakers will look to harvest grapes before increased risk of autumn rain/humidity;
- The enzyme laccase is capable of oxidzing a number of components in grape must and wine, (and is relatively resistant to SO2)*.
*From D1, p.189
Why is the timing of harvest a determinant in a fortified wine’s style?
Some fortified styles rely on fully ripe or even over-ripe grapes (for concentrated sugar) when making wines with residual sugar, such as Pedro Ximénez Sherry.
Some fortified styles focus on the health of the grapes or their potential alcohol instead, such as Sherry made with Palomino grapes.
Why would a winemaker let white grapes macerate on their skins for a short time when making a white fortified wine?
- Increase body and texture;
- Draw out other flavors.
Why isn’t skin contact desirable for biologically aged Sherries?
The phenolic compounds extracted from the skins can restrict the growth of flor.
Why do extraction techniques need to be as effective as possible when making deeply colored, red fortified wines?
Because red fortified wines generally have a short maceration period (2-3 days) and are fortified halfway through fermentation – AND because most (though not all) red fortified wines typically undergo aging prior to release – high color concentration is needed to keep the wines as deeply colored as possible.
Select the correct answer.
When are dry fortified wines fortified?
- Before fermentation
- During fermentation
- After fermentation is complete
After fermentation is complete
Select the correct answer.
Most sweet fortified wines are fortified:
- Before fermentation
- During fermentation
- After fermentation is complete
During fermentation
This increases the alcohol level to a point higher than where yeasts can survive, thereby leaving natural, residual sugar in the wine that was present in the grapes at time of harvest.
What determines the timing of fortification?
The level of desired residual sugar in the final wine.
- The more sugar desired, the earlier the fortification;
- The less sugar desired, the later the fortification.
What product are most fortified wines fortified with?
A 95-96% ABV neutral grape spirit
Name two benefits of fortifying wines with a 95-96% ABV neutral grape spirit.
- The neutrality of the spirit does not mask or interfere with the flavor of the wine;
- Fortifying with something so high in alcohol minimizes dilution of the base wine since less spirit is required to bring the wine to 15-22% ABV.
Name some fortified wines that are released early from the winery and meant to be consumed upon release.
- Ruby and Rosé Ports;
- some White Ports;
- some Vin Doux Naturels.
The ones that are meant to be drunk young show primary fruit flavors.
