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Flashcards in Fortified Wine Production Deck (32):
1

How did fortified wines come into being?

Brandy was added to prevent spoilage when traveling long distances.

2

How does fortification preserve wine?

It raises the alcohol level so that yeast and bacteria cannot survive.

3

The differences in the various fortified wines are:

The grapes used, when fortification takes place, and the ageing regimen after fortification.

4

The classic fortified wines are:

Port, Sherry and Madeira

5

Wines fortified during fermentation are sweet or dry?

Sweet, such as Port

6

The practice of making a sweet wine by adding alcohol before or during fermentation while the wine still has a significant amount of sugar in it is called

mutage.

7

Fermentation will stop when the fortified wine's alcohol level reaches

18 - 20%

8

The majority of fortified wines are fortified during fermentation. T or F

True

9

List 5 sweet style fortified wines from France:

Banyuls, Maury, Muscat de Baumes de Venise, Muscat de Rivesaltes, Rasteau

10

List 4 sweet style fortified wines from Portugal:

Madeira (sweeter style), Madeira (drier style), Port, Setubal

11

Name a sweet style fortified wine from Spain:

Malaga

12

Name a sweet style fortified wine from Italy

Marsala

13

Name a sweet style fortified wine from Australia

Rutherglen Muscat

14

Fortification for sweet style wines typically takes place when the sugar levels have fallen to

8 - 12%

15

List the steps for production of sweet style fortified wine:

Base wine, fortify during fermentation, age in barrels or vats, blending, bottling.

16

Dry style fortified wines are fortified during or after fermentation?

After

17

The most well know dry style fortified wine is

Sherry

18

List two dry style fortified wines from Spain?

Sherry and Montilla-Moriles region

19

The neutral grapes used in the base wine production of Sherry are:

Palomino and Pedro Ximenz

20

The neutral grapes used in the base wine production of Madeira's dry version of fortified wines are:

Sercial and Verdelho

21

Dry style fortified wines do not want grape flavors or phenolics in their base wines. T or F

True.

22

What is the typical fermentation vessel used for the base wine for dry fortified wines?

Stainless steel tanks, to keep the wine neutral in flavor.

23

What are the two basic types of Sherry?

Fino and Oloroso

24

The fortified wine that is pale in color and light bodied, and requires flor yeast in the aging process is called

Fino Sherry

25

Flor is a yeast. T or F

True

26

Flor thrives in an alcohol level of

15%

27

Characteristic flor aromas are

nutty, bruised apple

28

What is a criadera?

The rows of American oak butts above the solera level in a solera system.

29

What is "running the scales"?

It is a fractional blending system where the youngest vintage tops off the youngest criadera and all the wine moves down eventually into the solera level.

30

Which style of Sherry experiences oxidative ageing?

Oloroso Sherry (no flor to protect the wine)

31

What is a vin doux naturels?

Lightly fortified sweet French wines from the South of France.

32

Grape must that is fortified before fermentation or just after and is used as a sweetening agent in other, more traditional fortified wines are called:

vins de liquer, or mistelle, mistella and sifone