Fortified wine

Question 1

Sherry climate

Answer 1

Maritime, cooling wind from the Atlantic

Hot and windy

Question 2

Sherry Soil types

Answer 2

Albariza- white chalky clay (most prized, reflects sunlight to vines and retains water)

Barros- Brown clay

Arenas- Sand (great for Moscatel)

Question 3

Sherry region name

Answer 3

Jerez or Xeres

Province of Andalusia, Atlantic coast near North Africa

Question 4

When did sherry become protected as a region?

Answer 4

1933, one of the first protected Spanish appellations

Question 5

sherry grapes

Answer 5

Palomino (95% of plantings)

Pedro Ximenez

Moscatel

Question 6

Solera levels

Answer 6

Añada- youngest

2nd Criadera
(these two are “nurseries”)
1st Criadera

Solera (oldest, goes to bottle)

Question 7

What is flor?

Answer 7

Film of yeast (saccharomyces) that grows on surface protecting certain sherries from oxidation and spoilage

Question 8

How does fortifying sherry while making it effect what style is made?

Answer 8

The more you fortify it may prevent flor, changing the style

Question 9

Biological aging sherry vs Oxidative aging

Answer 9

Biological aging develops flor

Oxidative aging does not

Question 10

Sherry ABV

Answer 10

Manzanilla 15-17
Fino 15-17

Amontillado 16-17
Palo Cortado 17-22

Oloroso 17-22
Cream 15.5-22
Pedro Ximenez 15-22

Question 11

Where is Manzanilla sherry made?

Answer 11

Sanlucar de Barrameda

Question 12

Which sherries use Flor? No Flor and both

Answer 12

Flor (biological aging): Manzanilla and Fino

Flor, but loses it: Amontillado and Palo Cortado

No Flor (Oxidative aging):Oloroso, Cream, PX

Question 13

7 Sherry styles

Answer 13

Manzanilla- more salty/snappy

Fino- Light and dry

Amontillado- starts as fino, then fortified higher for oxidative aging (flor dies off)

Palo Cortado- Flor plays a roll, but more of a minor role than Amontillado. Almost like an Amontillado/oloroso hybrid

Oloroso- No flor because of higher fortification

Cream- sweetened Oloroso

Pedro Ximenez- Way sweet, grapes dried in sun

Question 14

What is fortified wine?

Answer 14

Base wines that have a high proof neutral grape brandy added to increase alcoholic strength to 15-22%

Question 15

Timing of fortification

Answer 15

Fortified before fermentation- no alcohol is created from fermentation of base wine

Fortified during fermentation- stops the action of yeast retaining residual sugar in the wine (port)

Fortified after fermentation- Boosts alcohol levels; dry wine is most often produced (Sherry)

Question 16

What is Saca? (Sherry)

Answer 16

process of removing wine down to next ciradera or solera

Rocio is refilling

Question 17

En Rama (Sherry)

Answer 17

bottled unfiltered, only with fino or manzanilla

Question 18

Madeira location

Answer 18

off the coast of Morocco and 625 miles from mainland Portugal

Question 19

Madeira Climate/soil

Answer 19

Subtropical

Volcanic

Question 20

Madeira Grapes

Answer 20

(Red)
Tinta Negra (85% of plantings)

(White)
Sercial
Verdelho
Malvasia (malmsey)- makes boal

Question 21

When is Madeira fortified?

Answer 21

Depends on style. For sweeter wines, during fermentation. Dryer wines, after fermentation

Question 22

Heating processes of Madeira

Answer 22

One of these two processes

Estufagem- Transfered to stainless steel vat, warms the wine with hot coils. Takes at least 3 months

Canterio- Aged in casks for at least 2 years in attics exposed to the natural warmth of sun. This method is for producers best wines. This is a slower, gentler maturation process

Question 23

Styles of Madeira

Answer 23

Sercial: (0-6% RS) Driest style

Verdelho: (6-7.5% RS) Medium-dry

Terrantez: (7-8% RS) Rare style, rare grape

Boal or Bual (7.5-10% RS) made from Malvasia

Malmsey (10% or more RS) Richest, sweetest style

Question 24

Quality levels of madeira

Answer 24

3 year old: good for cooking

5 year old reserve: youngest component 5 yrs in cask

10 year old special reserve: (youngest 10 years in cask..)

15 year old extra reserve: (youngest 15 years in cask..)

Solera Madeira: can no longer be made

Colheita madeira: basically early Frasquiera

Fransqueira or Vintage Madeira: ultimate quality level

Question 25

Best madeira is made from what grapes?

Answer 25

one of the five white "noble" grapes

Question 26

Port Climate and location

Answer 26

Northern Portugal along Douro River Warm/hot maritime closer to Atlantic Ocean, hotter and drier as you move inland Douro River goes into the Atlantic at Oporto

Question 27

Port Soil

Answer 27

Well-draining Schist (and granite)

Question 28

Red Port grapes

Answer 28

Touriga Franca Touriga Nacional Tinta Barroca Tinto Cao Tinta Roriz (all are small-berried and thick-skinned, therefore able to stand heat spells and droughts)

Question 29

Lagares

Answer 29

stone or cement troughs where grapes are crushed by feet Mechanical ones are now much more common

Question 30

Sub regions of port

Answer 30

Baixo Corgo Cima Corgo Douro Superior

Question 31

Neutral grape spirit added to port

Answer 31

aguardente Fortified to 19-22% ABV

Question 32

aged tawny port

Answer 32

wine matured entirely in cask, generally minimum of 10 years 10 yrs, 20 yrs, 30.... ages are approximations, or what they taste like, not what they actually are

Question 33

LBV port

Answer 33

Late bottle vintage come from single vintage, not necessarily the best Aged 4-6 years in cask (more time in cask than vintage port, less time in bottle ready to drink when shipped

Question 34

Vintage port and Single Quinta

Answer 34

Most expensive and age worthy, Vintage port can only be made in the best years 2 years aging in oak, then the rest in bottle Single Quinta (or estate) comes from the best estates in non-declared vintage years. Made in same style as Vintage Decant both of these

Question 35

Ruby port vs Tawny port

Answer 35

Ruby- bottle aged Tawny- cask aged

Question 36

Les Vins Doux Naturels

Answer 36

French fortified wine 15-16% ABV, remains sweet Muscat Beaumes-de-Venis: Made in Southern Rhone from Muscat Blanc Banyuls: Made in Roussillon from Grenache