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Certified Sommelier Exam > Fortified > Flashcards

Fortified Flashcards

(80 cards)

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1
Q

Purpose of fortification

A

strengthen base wine in order to:

  • add body
  • add durability
  • add age-worthiness
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2
Q

3 methods of fortification

A

1) addition of spirit during fermentation while sugar still remains/stopping fermentation (port)
2) addition of spirit after fermentation (sherry)
3) addition of spirit to grape must before fermentation

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3
Q

Who oversees the production of Port

A

Douro Port Wine Institute/Instituto dos Vinhos do Douro e Porto (IVDP)

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4
Q

The law of thirds

A

sale of Port is restricted to 1/3 of a houses annual inventory

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5
Q

Beneficio authorization

A

growers are scored A-F by IVDP on a scale of 2,361 points in 12 different areas

determines the max amount of wine to be fortified that year

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6
Q

Port Grapes (red)

A
  • Touriga Nacional
  • Touriga Francesa
  • Tinta Roriz
  • Tinta Cão
  • Tinta Barroca
  • Tinta Amarela
  • Tinta Francisca
  • Bastardo
  • Mourisco Tinto
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7
Q

Port Grapes (white)

A
  • Gouveio
  • Malvasia Fina
  • Viosinho
  • Rabigato
  • Esgana Cão
  • Folgasão
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8
Q

Patamares

A

wide terraced slopes, for tractors to fit through

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9
Q

Port fermentation length

A

2-3 days

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10
Q

Beneficio

A

fortification

  • occurs when approx 1/3 of all sugar is fermented
  • fortified to 19-22% abv
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11
Q

Aguardente

A

“fire water”

-the 77% abv neutral grain spirit used for fortification

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12
Q

Pipe

A

barrel used for aging (550 liters) and shipping (534.24 liters)

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13
Q

Types of Port

A
  • Ruby

- Tawny

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14
Q

Types of Ruby Port

A
  • Ruby
  • Ruby Reserve
  • Vintage
  • Single Quinta
  • Late Bottle Vintage (LBV)
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15
Q

Ruby Port

A
  • aged in bulk for 2-3 years
  • deeply colored, uncomplicated
  • NV
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16
Q

Ruby Reserve Port

A

aka Premium Ruby

-more character and complexity than basic Ruby

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17
Q

Vintage Port

A
  • 1-3% of all production (most expensive)
  • houses declare vintage avg 3 times a decade
  • aged in casks and bottled before July 30th of its 3rd year after harvest
  • can be aged in bottle
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18
Q

Single Quinta Port

A
  • product of one estates harvest
  • same aging as vintage port
  • can be aged in bottle
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19
Q

Late Bottle Vintage Port (LBV)

A
  • 4-6 years in cask before bottle
  • always single vintage
  • filtered before bottle so will reach maturity faster
  • not to be aged in bottle
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20
Q

Envelhecido en Garrafa

A
  • unfiltered LBV

- min 3 years of bottle aging

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21
Q

Types of Tawny Port

A
  • Tawny
  • Reserve Tawny
  • Tawny with age indication
  • Colheita
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22
Q

Tawny Port

A
  • pale style
  • most do not see cask
  • may have white Port added
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23
Q

Reserve Tawny

A
  • aged for min 7 years before bottle

- not to be aged in bottle

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24
Q

Tawny with age indication

A
  • 10, 20, 30, or 40 years old
  • high quality fruit
  • racked once a year
  • not an avg age, rather an approx assumption by IVDP
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25
Rancio State
tawny that has reached 40 years | -becomes oxidative, concentrated, developed
26
Colheita Tawny
- vintage dated - min 7 years in cask - many spend decades in cask
27
Madeira
island 625 miles off coast of Portugal
28
Torna Viagem
"round trip" | -simulated today by heating the wine
29
who oversees Madeira production
Embroidery and Handicraft Institute of Madeira (IVBAM)
30
Poios
terraces of Madeira lined by walls of basalt stone
31
Latadas
low trellises used in Pergola training to prevent fungal diseases in Madeiras subtropical climate
32
Levadas
system of canals fed by rainwater from its high elevation peaks
33
3 companies in Madeira production
- Production companies - Export/shipping companies - Partidistas
34
Madeira production companies
- based in Funchal (capital of Madeira) - 8 total, 6 also export - Vinhos Justino Henriques is largest (est. 1870)
35
Madeira export/shipping companies
select wines from a producer and have them bottled under their name -usually based in London
36
Partidistas
store wine and sell it at maturity for profit
37
Madeira grapes (dry-sweet)
- Sercial - Verdelho - Boal - Malvasia/Malmsey
38
Madeira label laws
- 85% of stated varietal if NV | - 100% of stated varietal if vintage is named
39
Estufagem process
- heating the fortified wine to 113-122F in stainless steel tanks - held for at least 3 months - transferred to cask after rest period
40
Estágio
min 90 day rest after estufagem process
41
Canteiro process
- cask aged min 2 years in hot attics | - for fine wines
42
Frasqueiras
wine aged in Canteiro process for more than 20 years
43
Sercial
- driest madeira (still 40-45 g/l of RS) - searing acidity - complex almond flavor
44
Verdelho
- off-dry - high acid - smoky/honey
45
Boal
- med sweet - rich - chocolate, roasted nuts, coffee - darkest Madeira
46
Malvasia/Malmsey
- sweetest - softest - toffee, vanilla, marmalade
47
Multi-vintage blend Madeira
- Rainwater - Seleccionado - Reserva - Reserva Especial - Extra Reserve - 5, 10, 15, 20, 30, 40, 50 years old - Solera
48
Rainwater Madeira
- 100% Tinta Negra | - med dry, light body
49
Seleccionado Madeira
- labeled "finest", "choice", "select" - tinta negra dominate - Estufagem process, no cask - 3-5 years old
50
Reserva Madeira
5-10 years old
51
Reserva Especial Madeira
- single varietal - Canteiro process - 10-15 years old
52
Extra Reserve Madeira
- single varietal - Canteiro process - 15-20 years old
53
Solera Madeira
- fractional blending - Canteiro process - very rare, not in practice in Madeira anymore
54
Vintage Madeira
- Colheita - Frasqueira - Vinho de Roda/da Touro/da Volta
55
Colheita Madeira
- 85% min single vintage fruit - min 5 year aging - can be single varietal OR blend
56
Vinho de Roda
wines that underwent the actual historical ocean journey
57
3 towns of Sherry production
- Jerez de la Frontera* (hottest region in ESP) - El Puerto de Santa María - Sanlúcar de Barrameda*
58
2 DO Zones of Sherry
- Jerez-Xérès-Sherry DO | - Manzanilla-Sanlúcar DO
59
Levante winds
hot, dry winds through Southern Spain, alternate with the Poniente
60
Poniente winds
humid winds through southern spain, alternate with Levante winds
61
Soils of J-X-S
- albariza (BEST!)=chalky, porous limestone - barros=fertile, difficult clay - arenas=sand
62
Sherry Grapes
- Palomino (most planted) - Moscatel (used to sweeten) - Pedro Ximénez (used to sweeten)
63
Sherry vine training
Vara y Pulgar =alternate spurs each year
64
3 stages of sherry juice
- Primera yerna (fino or manzanilla) - segund yerna (oloroso) - mosto prensa (distillate)
65
2 classifications of sherry base wine after fermentation
- Palo (for fino or manzanilla) | - Gordura (for oloroso)
66
Fino/Manzanilla aging type
biological aging (flor)
67
Oloroso aging type
oxidative aging
68
Fino/Manzanilla classifications
- Palma - Palma Cortada - Palo Cortado - Raya - Dos Rayas
69
Palma sherry
flor has protected against any oxidation. fine, delicate Fino Sherry.
70
Palma Cortada sherry
robust Fino, may become Amontillado (darker color) style
71
Palo Cortado sherry
rare. flor is present but is killed by further fortification to become oxidative oloroso
72
Raya sherry
flor has died so it is further fortified to become oloroso
73
Dos Rayas sherry
flor is not present. rough and course, high VA, becomes sherry vinegar.
74
Solera min aging
2 years
75
Criadera
tiers in a solera
76
Fino Sherry
- light, delicate. almond and honey tones | - 15-18%ABV
77
Amontillado Sherry
- Fino that still has its flor, good condition, allowed to age further and become darker in color - 16-22% ABV
78
Oloroso Sherry
- Darker, fragrant, smooth. spice, walnut. | - 17-22% ABV
79
Manzanilla Sherry
- from Sanlúcar de Barrameda - similar to Fino - lower ABV - moved through solera more quickly
80
Cabeceo process
- adding sweetener to finished sherry | - wines must be min 17.5% ABV

Certified Sommelier Exam (4 decks)

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