Fortified Wines Flashcards
(146 cards)
1
Q
What are the 3 styles of fortified wines?
A
1- Fermentation is arrested through the addition of spirit (Port)
2- Wine is fortified after fermentation (Sherry)
3- Grape must is fortified prior to fermentation (called mistelle)
2
Q
What are the vin de liquers commonly associated with
Champagne
Cognac
Armagnac
Jura
A
Champagne- Ratafia
Cognac- Pineau de Charentes
Armagnac- Floc de Gascogne
Jura- Macvin du Jura
3
Q
In what year was the Duoro first demarcated?
A
1756
4
Q
What is enforced by the lei do tergo?
A
Law of the third- Port
A house can’t sell more than a third of its holdings in a single year
5
Q
What are the preferred red grapes of Port?
A
Touriga Nacional
Tourigna Francesca
Tinta Roriz
Tinta Cao
Tinta Barroca
Tinta Amarela
Tinta Francisca
Bastardo
Mourisco Tinto
6
Q
What are the preferred white grapes of Port?
A
Gouveio
Malvasia Fina
Viosinho
Rabigato
Esgana Cao
Folgasao
7
Q
Red grapes constitue what minimum portion of the blend in Port?
A
60%
8
Q
What are Patamares?
A
Wide terraces that can be navigated by tractor. Typically found in the Douro region for Port.
9
Q
What are lagares?
A
Open granite troughs that Port was originally foot crushed at harvest
10
Q
What does the term “beneficio” mean?
A
the fortification of wine and spirit
Port wine term
11
Q
When is spirit added to grapes during the fermentation process of Port?
A
when 1/3 of the sugar has converted to alcohol
12
Q
What is aguardente?
A
A neutral grape spirit
13
Q
What is the French synonym for beneficio?
A
Mutage
14
Q
Port wine is fortified to what abv?
A
19-22%
15
Q
Which winery started the Port Rose style?
A
Croft
16
Q
What is the traditional barrel for both aging and shipping Port?
A
Pipe
17
Q
What are the 2 styles of Port?
A
Ruby and Tawny
18
Q
Ruby Ports are aged how?
A
In bottle
19
Q
Tawny ports are aged how?
A
cask-aged
20
Q
The term “Vintage Character” on Port bottles has been replaced by what?
A
Ruby Reserve Port
21
Q
Vintage Port constitutes what percentage of total Port production in a given year?
A
1-3%
22
Q
What are the 5 styles of Ruby Port?
A
Ruby Port
Ruby Reserve Port
Vintage Port
Single Quinta Vintage Port
Late-Bottled Vintage Port
23
Q
What is a Single Quinta Vintage Port mean?
A
product of one estates harvest
24
Q
What are the Single Quintas of the following Port producers?
Warres
Taylor
Dow
A
Warres- Quinta da Cavadinha
Taylor- Quinta de Vargellas
Dow- Quinta do Bomfim
25
Define Late Bottle Vintage (LBV)
spends between four and six years in cask prior to bottling
26
Late Bottle Vintage Port is always the product of a _______ vintage.
Single
27
The majority of LBVs are _______ prior to bottling.
Filtered
28
Do LBVs require decanting?
No they are generally filtered before bottling
29
When would you see the following on a bottle of LBV Port?
Envelhecido em Garrafa
Superior style of LBV closer to a Vintage Port. These are generally not filtered and must go through an additional 3 years of bottle aging.
30
Name the 4 styles of Tawny Port
Tawny Port
Reserve Tawny
Tawny with Indication of Age
Colheita Tawny
31
32
What is the aging requirement for Reserve Tawny?
7 years prior to bottling
33
How is a Tawny with Indication of Age decided?
the IVDP deems a Port labeled “10 Year Old Tawny” to taste like a 10 Year Old Tawny, regardless of the wine’s actual age
34
What is a Colheita Port?
a vintage-dated Port that spends a minimum of seven years in cask—many stay in cask for decades
35
Madeira DOP may be produced on what 2 islands?
Madeira
Porto Santo
36
What are Poios?
Basalt stone terraces found in Madeira
37
What trellising system is generally used on Madeira?
Latada- aka. pergola
38
What is the climate of Madeira?
Sub-Tropical
39
Who regulates harvesting and production methods of Madeira wines
Handicraft Institute of Madeira (IVBAM)
40
What are the 3 types of companies involved in the production and sale of Madeira?
Production companies- located in Funchal, the capital
Shipping companies- trade wine, usually based in London
Partidistas- companies who store wine and sell it at maturity to other traders for a profit (same as almacenistas of Sherry)
41
Who is the largest producer of Madeira and responsible for half of the island's exports?
Vinhos Justino Henriques
Madeira Wine Co is the second largest
42
Who is the largest independent producer of Madeira?
Henriques and Henriques
43
What are the potential white grapes used in the production of Madeira?
Sercial- Esgana Cao on the mainland
Verdelho- Gouveio
Boal- Bual (Malvasia Fina)
Malmsay- Malvasia Branca de Sao Jorge
44
What is the work horse grape of Madeira?
Tinta Negra- 85%
was called Tinta Negra Mole until recently
45
What percentage of a stated varietal must be in the bottle of Madeira?
85%
100% if it is vintage dated
46
Name the varietal wines in order of sweetness in Madeira.
Malmsay (Malvasia)- sweetest
Boal- sweeter
Verdelho- sweet
Sercial- dry
47
When is Madeira fortified?
The sweeter the Madeira the shorter the fermentation before being fortified
48
What are the 2 modern heating methods that lend Madeira its distinctive character?
Estufagem
Canteiro
49
What is an estufa?
stainless steel vat that warms the wine by circulating hot water through serpentine coils inside the tank
50
Explain the estufagem process.
1- Wines are transferred to the estufa and heated there for 3 months between 113-122 F
2- Resting period for 90 days
3- Transferred to cask for aging
Wines may not be released for a minimum of 2 years after harvest
51
What are armazens de calor?
rooms warmed by nearby tanks or steam pipes rather than the direct heat of the estufa
52
Which madeira producer uses the armazens de calor?
Madeira Wine Company- utilizes lower temperatures over a longer period of time—sometimes up to one year
53
Explain the Canteiro method of Madeira.
The wines are cask-aged for a period of at least two years in lodge attics. Minimum 3 years before bottling
54
What are Frasqueiras?
Madeira wines that are made in the canteiro method but stay in cask for over 20 years
Vintage Madeira- 85% minimum
Canteiro method
55
List Multi-Vintage styles of Madeira
Rainwater
Seleccionado
Reserve
Special Reserve
Extra Reserve
20 years old
30 years old
Over 40 years old
Solera
56
What grape is used in Rainwater? How many years old must it be before release?
Tinta Negra
3 years
57
Define: Seleccionado Madeira
Such bottles are often labeled “Finest,” “Choice,” or “Select,” and include a blended wine that is at least 3 years old (but below five years of age). These wines are dominated by the Tinta Negra grape, heated in Estufagem and aged in tank rather than cask.
58
Describe Reserve Madeira
Aged between 5-10 years
59
Describe Special Reserve designation for Madeira
Aged 10-15 years
Usually a single noble varietal
Heated by the Canteiro method
60
What does Extra Reserve mean on a bottle of Madeira?
Aged between 15-20 years
61
How are Solera Madeira wines produced?
Fractional blending and using the Canteiro method
62
What is the maximum addition and subtraction for a Solera in Madeira
10% either way
63
How are Colheita Madeiras produced?
Minimum 85% required from a single vintage
Aged for 5 years prior to bottling
It may be a blend or single varietal
64
65
What are Vinhos da Roda?
An exceptional rarity, wines so labeled underwent an ocean journey across the equator. Shortridge Lawton, now a brand of the Madeira Wine Company, produced wines in this traditional style as late as the early 1900s.
Aka: Vinho da Torno; Vinho da Volta
66
Jerez is located in what Spanish province?
Cadiz
67
What is the hottest wine region in Spain?
Jerez
68
What 3 towns are at the center of Sherry production?
Jerez de la Frontera
Sanlucar de Barrameda
El Puerto de Santa Maria
DO regulations require Sherry to be matured in and shipped from one of these three municipalities
69
What river flanks the Jerez region in its northwest?
Guadalquivir
70
What is the hot dry wind that blows in Jerez?
Levante
71
72
73
What wind blows from the east in Jerez?
Alternatively, which blows from the west?
Levante- dry and hot
Poniente- humid Atlantic
These 2 winds promote the growth of flor
74
Where does the subregion Jerez Superior lie within Jeres-Xeres-Sherry?
Between Sanlucar de Barrameda and the Guadelete river; known for it's albariza soils
75
Name three important vineyards in Jerez de la Frontera.
Macharnudo- over 2,000 acres; largest vineyard in Jerez
Anina
Carrascal
76
Where do you find barros & arenas soils in Jerez-Xeres-Sherry?
Barros- low lying valleys- more clay
Arenas- coastal- sandy
77
What 3 grapes are authorized for the production of Sherry?
Palomino- Listan
Pedro Ximenez- PX
Moscatel- Muscat of Alexandria
78
What grape constitutes 95% of vineyard plantings in Jerez?
Palomino- Listan
79
What are the 2 subvarieties of Palomino in Jerez?
Palomino Fino- prized for higher yields and disease resistance
Palomino de Jerez
80
What soils are best for Moscatel in Jerez?
Arenas- sandy soils near Chipiona on the coast
81
What is the soleo process?
Grape bunches are dried on grass mats for a period of 1-3 weeks prior to pressing
Jerez
82
In Jerez how long is Palomino left on straw mats to dry?
24 hours if at all
83
What is the traditional vine training method in Jerez?
vara y pulgar
in which growers prune alternate spurs each year: one year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb).
84
What are the maximum yields in Jerez?
80 hl/ha- Jerez Superior
100 hl/ha- Everywhere else in the region
85
Define- zapatos de pisar
cowhide boots with angled nails on the soles.
Traditional crushing method, modern approach is used today
Jerez
86
In the production of Sherry, what is the maximum amount of juice that may be pressed from 100kg of grapes?
72.5 L
87
In Jerez the must (mosto de yema) is divided into three stages of quality. What are they?
Primera yema- free run juice 60-70%
Segunda yema- press wine
Mosto prensa- poorer quality pressed wine for distillation
88
In Jerez before fermentation commences the Prima yema and Segunda yema must go through what?
acidification
Palomino is notorious for low acid must
89
What traditionally was added to grapes prior to pressing in Jerez?
Yeso- quicklime plaster
aided in clarification and with the addition of cream of tartar, it would help produce tartaric acid
90
Define: desfangado
a racking system- Jerez
91
What are the 2 stages of fermentation in the production of Sherry?
**Tumultuous fermentation**- a hot and vigorous initial phase lasting up to a week
**Lenta-** slow fermentation, in which high temperatures subside and any remaining sugar in the wine is converted to alcohol over a period of weeks
92
What are the 2 main styles of aging Sherry?
Biological- Palos fortified to 15-15.5% abv. meant for Finos and Manzanillas
Oxidative- Gorduras fortified to 17-18% abv meant for Olorosos (will not promote the growth of flor)
93
How is Sherry fortified?
mitad y mitad
mix of older sherry and grape spirit
94
What are the prerequisites for the development of flor?
Humid air- poniente wind
Moderate temp- between 60-70 F
Absence of fermentable sugars
ABV between 15-15%
95
Flor protects the wine from?
Oxidation
96
Which wines are destined to age biologically in Jerez?
Primera yema typically from fruit that was harvested from albariza soils
97
Olorosos are aged oxidatively by which juice
Segundo yema
98
Wines that age biologically undergo an intermediary stage \_\_\_\_\_\_\_\_\_, to develop under flor.
Sobretablas
99
What vessel is used to house Finos and Manzanillas while in Sobretablas?
American oak butts, 600L
100
What are the second classifications made for Finos and Manzanillas?
**Palma**- delicate fino
**Palma Cortada-** amontillados
**Palo Cortado**
**Raya-** olorosos
**Dos Rayas**
101
What does the Raya designation signify in Sherry?
Flor growth is anemic and protective yeast dies; The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as an Oloroso.
102
What does Palo Cortado signify on a Sherry label?
Palo Cortado- rarity; the wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.
103
What does Palma indicate on a Sherry bottle?
Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.
104
What does Palma Cortada signify on a Sherry label?
A more robust Fino, which may eventually emerge as an Amontillado.
105
When a barrel is labeled Dos Rayas during biological aging in Jerez, what does it indicate?
The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.
106
Basic definition for solera is?
fractional blending
107
What is the minimum solera aging required in Jerez?
2 years
108
What is a criadera?
Teirs of butts (casks) in a solera system
109
For every liter of wine drawn from a solera, how much must remain?
2 liters
110
The final alcohol content of an Amontillado must be between what?
16-22%
111
The final alcohol content of an Oloroso must be between what?
17-22%
112
Name Sanlucar de Barrameda's generoso wines?
Manzanilla Fina
Manzanilla Pasada
Manzanilla Olorosa
113
What does Oloroso translate to?
fragrant
114
What is a cabaceo?
A final blend of Sherry. Blended from soleras and criaderas plus some sweetening and coloring agents, minimum 17.5% abv to start
115
Name the Generoso Sherry styles?
-7-
Fino
Amontillado
Oloroso
Palo Cortado
Manzanilla Fina
Manzanilla Pasada
Manzanilla Olorosa
116
List some sweetening agents that are available to the Sherry producer.
**Dulce pasa** is a mistela produced from Palomino grapes
**Dulce de almibar-** a blend of invert sugar and Fino (rare)
**Mistela**- produced from the must of sunned Moscatel or Pedro Ximénez grapes
117
What is vino de color?
a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must; Used to color Sherry
118
What is sancocho?
Vino de color syrup that has been reduced by 1/3. Used in Sherry
119
What additional terms can Sherry producers use on a Medium Sherry label?
Golden
Milk
Brown
120
What is arrope?
Vino de color syrup that has been reduced by 1/5 of it's original. Used to make Sherry
121
Name the Generoso Liqueur wines of Sherry?
Pale Cream- fino wines
Cream- oloroso wines
Dry- paler style with fair amount of sweetness
Medium- a rich amber Sherry that may include Amontillado in the blend
122
Which Sherry producer has trademarked the term almacenista?
Lustau
123
What is Vino Dulce Natural?
Moscatel and Pedro Ximenez that have been sunned; wines are fortified
180-500 g/l rs
124
In Sherry production what is meant by the following designations?
VOS
VORS
VOS- Vinum Optimum Signatum, or “Very Old Sherry"; solera wines with an average age of over 20 years
VORS- Vinum Optimum Rare Signatum, or “Very Old Rare Sherry”—may be applied to solera wines with an average age of over 30 years
125
Which styles of Sherry are under consideration for designations VOS and VORS
Amontillado
Oloroso
Palo Cortado
Pedro Ximenez
126
In the production of VOS and VORS wines how many liters must remain in the solera per liter drawn for the blend?
30
127
When designating VOS and VORS in Sherry is the designation for the entire solera system or simply that sole lot drawn ?
Just the lot that has been drawn
128
What glass is Sherry properly stored in?
Copita
129
Name some great food pairings with Sherry.
Olives
Iberian ham
Almonds
Shellfish
Sardines grilled
Spanish Mackerel grilled
130
Who was the first to manufacture Marsala?
John Woodhouse- English Port and Sherry merchant
1773
131
Is Marsala fortified?
Yes
132
When is Marsala fortified?
Either during or after fermentation- depending on desired sweetness
133
What is mosto cotto and sifone? What are they used for?
Mosto cotto- cooked must also known as sifone
Sifone- mistelle produced by fortifying the unfermented must of overripe grapes
Both are used to used to adjust color and sweetness in Marsala production
134
What are three colors of Marsala DOC wines?
Ambra
Oro (golden)
Rubino
135
What grapes can be used for ambre and oro designations on a bottle of Marsala?
Grillo & Inzolia (Ansonica) are preferred
Cataratto and Damaschino may also be used but of less interest
136
Describe the ambre style of Marsala?
The ambra style is of lower quality and is the only style that permits the practice of concia: the addition of mosto cotto
137
What grapes are used in the production in the rubino style of Marsala?
Perricone
Calabrese (Nero d'Avola)
Nerello Mascalese
138
What grapes may be what percentage of the blend in the rubino style of Marsala?
30%
139
What do the following indicate on a Marsala label?
Secco
Semisecco
Dolce
Secco- max 40g/l rs
Semisecco- 40-100g/l rs
Dolce- minimum 100g/l rs
140
What are the aging designations for Marsala?
Fine- minimum one year cask aging
Superiore- minimum two years cask aging
Superiore Riserva- minimum four years cask aging
Virgine- minimum five years cask aging
Vergine Stravecchio- minimum 10 years cask aging
141
When does fortification occur for Vergine Marsala?
What addition is forbidden?
Fortified after fermentation
Not allowed to add mosto cotto or sifone
Vergine styles must be secco
142
Soleras versions of Marsala must spend a minimum of ______ years in the solera before it can be blended.
5
143
Who makes Vecchio Samperi and what is it?
Marco de Bartoli
Vino de tavola- not been fortified
Virgine quality Marsala
144
Does vintage Marsala exist?
Yes and the vintage indicated is the year it was fortified.
145
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