Fortified wines

Question 1

Port map

Answer 1

Question 2

Where is Port made?

Answer 2

Douro DOP

Question 3

What are the subregions of Douro DOP?

Answer 3

Cima Corgo
Baixo Corgo
Douro Superior

Question 4

Madeira map

Answer 4

Question 5

Where is Madeira and what is the capital city?

Answer 5

Island off the coast of North Africa
Funchal is the main city

Question 6

Sherry map

Answer 6

Question 7

Where is Sherry locatied and what are the main regions to know?

Answer 7

Southwest Spain (Andalucia)
Jerez-Xeres-Sherry
Sanlucar de Barrameda on the coast

Question 8

Marsala map

Question 9

Where is Marsala located?

Answer 9

Western tip of Sicily

Question 10

What wine regions in France make fortified wines?

Answer 10

Roussillon - Banyuls AOP

Southern Rhone - Muscat de Beaumes de Venise AOP

Question 11

What grape is used in Muscat de Beaumes de Venise?

Answer 11

Moscat

Question 12

What grape is used in Banyul?

Answer 12

Grenache

Question 13

What region in Australia makes fortified wines?

Answer 13

Rutherglen, Victoria

Question 14

What grape is used in fortified wines from Rutherglen?

Answer 14

Muscant

Question 15

What regions in South Africa make fortified wines?

Answer 15

Klein Karoo
Western Cape

Question 16

What grape is used in fortified wines from Klein Karoo?

Answer 16

Muscat de Frontignan
Muscat a Petits Grains

Question 17

What is the geography/climate/soil of Madeira?

Answer 17

Mountainous hillside topography
Hot subtropical climate
Volcanic soil

Question 18

What grapes are used in Madeira?

Answer 18

Sercial
Verdhelho
Bual
Malmsey
Tinta Negra (only red grape, low quality)

Question 19

What is the geography/climate/soil of Port?

Answer 19

Mountainous hillside
Warm to hot Mediterranean
Schist soil

Question 20

What grape is used in Port?

Answer 20

Touriga Nacional

Question 21

What is the geography/climate/soils of Sherry?

Answer 21

Close proximity to Atlantic
Hot maritime
Albariza (chalk), Barros (clay), and Arenas (sand)

Question 22

What grapes are used in Sherry?

Answer 22

Palomino
Moscatel
Pedro Jimenez

Question 23

At what part of the winemaking process is port fortified?

Answer 23

During fermentation

Question 24

At what part of the winemaking process is Maderia fortified?

Answer 24

During fermentation
Oxidized
Exposed to heat

Question 25

When are sweeter styles of Madeira fortified?

Answer 25

Closer to the begining of fermentation

Question 26

What is estufagem in the Maderia winemaking process?

Answer 26

HEATING THE WINE. Depends on the quantity being produced there are differed methods Most basic is **Armazem de Calor** - involved placing the fortified base wines in containers in rooms that are heated to 113 F for six months or more. For high quality/fine Maderias the **Canteiro process** is used whereby containers are placed in warehouse attic which build up tremendous heat from the sun. They may be left there for 20yrs or more.

Question 27

When is Sherry fortified?

Answer 27

After fermentation Oxidized

Question 28

What is "flor" (Sherry)?

Answer 28

* Layer of yeast (Saccharomyces cerevisae) cells that for naturally and float on the surfave of manzanilla and fino Sherries as they age in the cask. * Flor prevents oxidation and contributes to a unique flavor of the wine.

Question 29

What is the difference between biological aging and oxidative aging?

Answer 29

Biological aging dries out the wine more, results in a lighter body sand 14-16% alcohol. HAS FLOR. Oxidative aging DOES NOT HAVE FLOR and results in a 17-18% alcohol wine.

Question 31

Solera system diagram for Sherry

Answer 31

Question 32

What does "Late Bottled Vintage" (LBV) mean on a Port label?

Answer 32

Wine from a single year Matured in oak vats for 4-6 yrs Intended to be consumer upon release

Question 33

What does "Vintage Port" mean on a label?

Answer 33

* Rarest and most expensive Port * From single year's harvest and ONLY IN BEST VINTAGES. * Vintage declared at descretion of producer * Must be approved by Instituto dos Vinhos do Douro e Porto * Must be bottled by July 30th of the 3rd yr after harvest and aged for many years (up to decades)

Question 34

What does "Single Quinta Vintage" mean on a Port label?

Answer 34

* Variation of vintage port * Produced from the grapes of a specific estate or vineyard * ie: Dow's Quinta do Bomfim

Question 35

What is Villa Nova de Gaia?

Answer 35

* Town where dozens of lodges for storing and aging Port are located. * Superior location for aging Port given high humidity and cooler temps.

Question 36

What is Ruby Port?

Answer 36

Simplest Port Aged for 2 yrs before release Bright fruity, youthful, aromas

Question 37

What is Tawny Port?

Answer 37

* Aged longer than Ruby so color is a bit darker * Richer, more oxidized flavors * Reserve Tawny Port aged for 7yrs * Age on label is an average of how long wines in bottle were aged in cask (10, 20, 30yrs)

Question 38

What is Colheita?

Answer 38

Single vintage Tawny Port Aged in cask at least 7 yrs

Question 39

What are the styles of Madeira ranked from driest to sweetest?

Answer 39

Sercial Verdelho Bual Malmsey

Question 40

What are the biological aging styles of Sherry (left side of diagram)

Answer 40

HAS FLOR Manzanilla Fino Amontillado Palo Cortado

Question 41

What are the oxidative styles of Sherry (right side of diagram)?

Answer 41

NO FLOR Oloroso Cream Sherry

Question 42

Which Ports require decanting for sediment?

Answer 42

Old Vintage Single Quinta

Question 43

How large is a typical pour of fortified wine?

Answer 43

2 oz

Question 44

Port food pairings

Answer 44

* Ruby port - sour cherry pie (fruity notes from Ruby Ports compliment cherry pie) * * LBV - Queijo da Serra (Portugese cheese) or dark chocolate truffle (LBV loves chocolate) * * Taylor Fladgate Late-Bottled Vintage Port 2010 with Flourless Chocolate Cake and Fresh Raspberry Sauce (LBV loves chocolate) * * Churchill’s Vintage Port 2003 with Royal Blue Stilton Cheese by Long Clawson Dairy (buttery, tangy ingredients help highlight vintage Port) * * Graham’s 20-Year-Old Tawny with classic French crème brûlée (brings out nutty ingredients)