Fortified Wines Flashcards
(130 cards)
1
Q
What are the three general methods for fortification?
A
- Arrested through addition of spirit while sugars remain
- Addition of spirit after the fermentation has concluded
- Grape must is fortified prior to fermentation (mistelle)
2
Q
List 4 regions in France where grape-grape growing is associated with a style of vin de liqueur.
A
- Ratafia in Champagne
- Pineau des Charentes in Cognac
- Floc de Gascogne in Armagnac
- Macvin du Jura in Jura
3
Q
What is Ratafia?
A
Ratafia is a liqueur and usually around 18% alcohol content. A creamy and smooth tasting sweet liqueur expressing plenty of grape juice, almonds, marzipan and ripe fruits in syrup sauce.
4
Q
Name one producer of Ratafia.
A
Jean Diot
5
Q
What is Macvin du Jura AOP?
A
A vin de liqueur. Aged marc is added to unfermented grape must, resulting in a sweet, unfermented but alcoholic grape juice. Macvin du Jura may be red, white, or rosé, and must be aged for 10 months in oak after mutage.
6
Q
When was the Douro first demarcated?
A
1756
7
Q
What body oversees the production of Port?
A
The Douro Port Wine Institute.
8
Q
What is the Lei do Terco?
A
Law of the third. a decree restricting sales of Port to one-third of a house’s total inventory annually
9
Q
What seven factors contribute to the grading of vineyards in Porto?
A
location
altitude
exposure
bedrock
rough matter
slope and shelter
10
Q
What are the maximum yields in the Douro?
A
white grapes: 65 hl/ha
red grapes: 55 hl/ha
11
Q
What are the preferred red grapes for Porto?
A
Touriga Nacional
Touriga Francesa
Tinta Roriz
Tinta Cao
Tinta Barroca
Tinta Amarela
Tinta Francisca
Bastardo
Mourisco Tinto
12
Q
What percentage of the blend must red grapes make up in Porto?
A
60%
13
Q
What are the subzones of Porto?
West to East
A
Baixo Corgo
Cima Corgo
Douro Superior
14
Q
What is a Patamare?
A
A wider terrace that can be navigated by tractor
15
Q
What is a Lagare?
A
Low, open granite troughs that traditionally grapes for Port were foot-crushed and fermented
16
Q
What is an Autovinifier?
A
An Algerian vinification technology in which the fermetming wine would be pumped over the cap from its own buildup of gas
17
Q
What does Beneficio mean?
A
The fortification of wine with spirit-occurs when approximately one-third of the sugar content has been converted to alcohol
18
Q
What is Aguardante?
A
‘Burning Water’ a 77% neutral grape spirit that is used to fortify port.
19
Q
What is a pipe?
A
the traditional barrel used for both aging and shipping Port wine
20
Q
What is the size of a Pipe?
A
Duoro Valley: 550 liters
Vila Nova de Gaia: 620 liters
For shipping: 534.24 liters
21
Q
What is the difference between a Ruby and Tawny Port?
A
Ruby: bottle aged
Tawny: barrel aged
22
Q
Aging requirements for Ruby Port
A
2-3 years in wood, cement or stainless steel prior to bottling
23
Q
Aging requirements for Ruby Reserve Port
A
This term implies greater quality when used for “Ruby” Port but it does not carry any minimum aging requirement.
24
Q
Aging requirements for Vintage Port/Single Quinta Vintage Port.
A
Wines must be bottled by July 30 of the third year after harvest.
Wines may be sold from May 1 of the second year after harvest.
25
Aging requirements for LBV Port.
Wines are aged in cask for at least four years and bottled before December 31 of the sixth year after harvest.
26
What does the term Envelhicido em Garrafa refer to?
'Bottle-matured' LBV wines
-additionally aged for 3 years in bottle.
27
What is Colheita Port?
Tawny wines from a single vintage aged in cask for a minimum of 7 years.
28
What does Velho indicate?
Tawny that is 10-30 years old.
29
What does Muito Velho indicate?
Very old Tawny that is over 40 years old
30
Aging requirements for reserve Tawny
The wine must have been cask-aged for at least 7 years.
A blend from several vintages.
31
Soils of Porto?
Schist
32
Soils of Madeira
Madeira volcanic soils and tufa!
Saibro (decomposed red tufa)
Cascalho (stony soil)
Pedra molle (an arenaceous soil, of decomposed yellow tufa)
Massapes (clay resulting from the decomposition of dark tufa)
Porto Santo: volcanic and limestone
33
What is a Poios?
Walls of basalt stone on the island of Madeira
34
Vine training system in Madeira
Pergola with vines suspended on low trellises
This combats fungal disease in the damp subtropical environment
35
What are the three types of companies involved in the Madeira wine trade?
1. Production companies (Vinhos Justino Henriques is the largest, Madeira Wine Co is the second largest)
2. Shipping companies (trade wine, i.e. Broadbent)
3. Partidistas - store wine and sell it at maturity to other traders for profit
36
What are the noble grapes of Madeira?
Sercial, Verdelho, Boal, Malmsey
37
What is the workhorse grape of Madeira? What is its parentage?
Tinta Negra Mole; Pinot Noir x Grenache
85% of production
38
Label laws of Madeira if a variety is included on the label.
Multi-Vintage Blend: must be a minimum 85% of the stated variety
Vintage Dated: must be 100% of the stated variety
39
Esgana Cão is the synonym for what?
Sercial
40
Gouveio is a synonym for what?
Verldelho
41
What are the synonyms for Boal?
Bual, Malvasia Fina
42
What are the clones of Malmsey?
Malvasia Candida, Malvasia Branca de São Jorge
43
List the varietal wines of Madeira in order from sweetest to driest.
Malvasia
Boal
Verdelho
Sercial
44
What two noble grapes were never replanted post-phylloxera?
Bastardo and Terrantez
45
Which varieties of Madeira are separated from their skins pre-fermentation?
Verdelho and Sercial
46
What is an estufa? Estufagem process
A stainless steel vat that warms the wine by circulating hot water through serpentine coils inside the tank.
Wine is heated to a temperature of 45-50 degrees Celcius (113-122 F) and held for three months.
Then rests for minimum 90 days.
47
Aging requirements of Estufagem proccess?
Vinho de Estufagem: May be bottled after 12 months from the conclusion of the estufagem process
48
What is an Armazen de Calor?
A room warmed by nearby tanks or steam pipes rather than the direct heat of the estufa
49
What is the Canteiro method?
Wines are cask-aged for a period of at least two years in lodge attics. May not be bottled for 36 months after the final fortification.
| aged for 3 years, min 2 in wood
50
Rainwater
Multi-Vintage Blend
Usually 100% Tinta Negra
Aged maximum 10 years
Medium dry and light
51
Seleccionado
Multi-Vintage Blend
Aged 3-5 years
Tinta Negra main grape
Heated in Estufagem
52
Reserve
Multi-Vintage Blend Madeira
-aged 5-10 years
53
Special Reserve
Multi-Vintage Blend
- aged 10-15 years
- Often made with a single noble variety
- Canteiro method
54
Extra Reserve
15-20 years
55
Solera
Min. 5 years in the solera (must spend 5 years in solera before wine can be drawn off and only 10% may be drawn off each year)
- 10 total additions may be made to each solera
- bottled with starting date of the solera
Canteiro method
56
Colheita (harvest)
Single vintage (85% minimum required)
Aged for 5 years
Blend or single varietal
57
Frasqueira
Vintage
20 years in wood
Can be produced from a single varietal or blend
Minimum 85% of vintage required
May be aged for additional time in glass demi-johns after the Canteiro process.
58
What are the terms for Madeira that underwent an ocean journey across the equator
Shortridge Lawton is an example from Madeira Wine Company
Vinho da Roda/Vinho da Torno/Vinho da Volta
59
When is Marsala fortified?
During or after fermentation
60
What is Mosto Cotto?
Cooked must, used to adjust sweetness and color in Marsala
61
What is Sifone
A VDL used to adjust sweetness and color in Marsala
62
What are the three colors of Marsala?
Ambra (Amber)
Oro (golden)
Rubino (Ruby)
63
Ambra and Oro are produced from what grapes?
Grillo
Catarratto
Inzolia (Asonica)
Damaschino
64
In what style of Marsala is the addition of Mosto Cotto allowed?
Ambra
65
What does Concia mean?
The addition of Mosto Cotto.
66
What grapes are allowed in Rubino Marsala?
Perricone
Calabrese (Nero d'Avola)
Nerello Mascalese
-white grapes may comprise a maximum of 30% of Rubino
67
Residual Sugar Levels of Marsala
Secco: max. 40 g/l
Semi-secco: 40-100 g/l
Dolce: min. 100 g/l
68
Aging requirements for Marsala
Fine: Min. 1 year in oak or cherry wood (first 4 months may be in alternative containers); 17% abv
Superiore: Min. 2 years in oak or cherry wood; 18% abv
Superiore Riserva: Min. 4 years in oak or cherry wood; 18% abv
Vergine/Solera: Min. 5 years in oak or cherry wood; 18% abv
Vergine Stravecchio / Solera Riserva: Min. 10 years in oak or cherry wood
69
What percentage of Mosto Cotto is required in Ambra Marsala?
minimum 1%
70
What is Vergine Marsala
A secco marsala that is fortified after fermentation and is not allowed to be sweetened with mosto cotto or sifone
71
What is unfortified Marsala called?
Name a producer.
Vecchio Samperi
-Marco de Bartoli
72
Minimum alcohol for Marsala
12% (natural)
Fine: 17.5% after fortification
Superiore, Vergine, Solera, and Riserva styles: 18% (after fortification)
73
What is the hottest region in Spain?
Jerez
74
Jerez is located in which province?
Cadiz and Seville
75
Aging for Jerez-Xérès-Sherry DO must be carried out where?
Jerez de la Frontera
Sanlúcar de Barrameda
El Puerto de Santa María
76
Aging for Manzanilla Sanlúcar de Barrameda DO must be carried out where?
Sanlúcar de Barrameda
77
What are the principal soil types for Sherry?
Albariza (chalky porous, limesone rich, located in Jerez Superior)
Barros (more clay, located in low-lying valleys)
Arenas (sand, coastal areas)
78
What grapes are authorized for Sherry production?
Palomino (Listan)
Pedro Ximenez
Moscatel (Muscat of Alexandria)
79
What are two sub varieties of Palomino
Palomino Fino
Palomino de Jerez
80
What soil type is Moscatel mainly cultivated in?
Arenas near Chipiona
81
Where is Pedro Ximenez allowed to be imported from?
Montilla-Moriles DO
82
What is the Soleo process?
Grape bunches are dried in the sun on grass mats prior to pressing.
83
What is the vine training system in Jerez?
Vara (stick) y pulgar (thumb): growers prune alternate spurs each year.
84
Maximum yields in Jerez
Jerez Superior: 80 hl/ha
Elsewhere: 100 hl/ha
85
What is the maximum amount of juice that may be pressed in Jerez?
72.5 liters/100kg of grapes
86
What are the three stages of quality of the must (mosto de yema) in Jerez?
Primera Yema (free-run juice, accounts for 60-70% of total mosto de yema)
Segunda Yema (press wine)
Mosto Prensa (poorer quality press wine for distillation)
87
What is added to the must before fermentation in Jerez in order to clarify it?
Tartaric acid
88
Sherry is fermented in what kind of vessel today?
Stainless steel 50,000 liter tank (traditionally in American oak butts of 600 liters)
89
What is Palo?
A slash marked on the vessel of wine to indicate it is destined for biological aging. Fortified to 15-15.5%
90
What is Gordura?
Wines marked with a circle to indicate it is destined for oxidative aging. Fortified to 17-18%
91
What is Mitad y Mitad?
Used to fortify sherry Mix of grape spirit and mature Sherry
92
What are the prerequisites for the development of flor?
Humid air carried on the poniente wind
Moderate temperature between 60-70 degrees Farenheit
Absence of fermentable sugars
Alcoholic strength of 15-15.%%
93
What are the two winds in Jerez called?
Levante - hot and dry
Poniente - humid wind from Atlantic
94
What is Sobretablas
An intermediary stage that wines that develop under flor enter for a period of six months to a year, during which the course of the wine's evolution may be redirected.
95
What are the classifications of Sherry?
Palma: Starts and finishes as a Fino
Palma Cortado: Fino that may emerge as Amantillado
Paolo Cortado: Starts as biologically aged and redirected towards an oxidative path
Raya: Flor can't survive, wine is reinforced by more fortification, becomes an Oloros
Dos Rayas: Flor disappears, high VA, either blended and sweetened for lower quality sherry or becomes sherry vinegar
96
Styles of Generoso (dry) Sherry Produced
Fino: Matured by biological aging
Amontillado: Mature Fino, oxidative aging follows biological aging
Palo Cortado: A Fino, redirected toward oxidative aging during the second classification
Oloroso: Matured by oxidative aging
97
Styles of Sanlucar de Barameda Generoso sherry produced
Manzanilla Fina
Manzanilla Pasada (Fino-Amontillado style)
Manzanilla Olorosa
98
Styles of Vino Generoso de Licor: Vino Generoso blended with Vino Dulce Natural or concentrated must
Pale Dry: 5-50 g/l residual sugar
Medium: "Dry" 5-50 g/l, "Sweet" 45-115 g/l residual sugar. Usually produced from Amontillado
Pale Cream: 45-115 g/l residual sugar, usually produced from Fino
Cream: 115-140 g/l residual sugar, usually produced from Oloroso
99
What is the Cabeceo process?
Sherry is blended and sweetened on a small scale and then applied to the wine at large. Base wine must have an ABV of 17.5%.
100
What is the most common sweetening agent in Jerez?
Dulce pasa-mistela produced from sunned Palomino grapes
101
What is Sancocho?
If the vino de color is reduced to one-third of its original volume.
102
What is Arrope?
If the vino de color is reduced to one-fifth of its original volume.
103
What are the styles of Generoso Liquer wines
Pale Cream: lighter, fresher blended from Fino
Cream: darker, denser product of blended Oloroso
Dry: paler style that has sweetness
Medium: rich amber Sherry that may include Amantillado in the blend (can be labeled Golden, Milk or Brown)
104
What is a Vino Dulce Natural?
Naturally sweet wine produced solely from sunned grapes
Dulce: min 160 g/l residual sugar
Moscatel: min 160 g/l residual sugar
Pedro Ximénez: min 212 g/l residual sugar
105
What are the aging requirements for Sherry going through Solera?
All wines must be aged in solera for a min. 2 years prior to release (prior to 2010, wines were aged for a minimum of 3 years)
106
Sherry with Certified Age Designation
Only Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez Vino Dulce Natural are authorized
VOS (Vinum Optimum Signatum/Very Old Sherry): min. 20 years average age
VORS (Vinum Optimum Rare Signatum/Very Old Rare Sherry): min. 30 years average age
107
Minimum/Maximum alcohol for Sherry
Fino: 15-17% (the process of biological aging may reduce alcohol content below 15%)
Amontillado: 16-22%
Oloroso and Palo Cortado: 17-22%
Medium/Dry: 15-22%
Pale Cream/Cream: 15.5-22%
108
What is the driest part of the Douro Valley?
Douro Superior
109
Where is the wettest, coolest part of the Douro Valley?
In the western part downstream of the Corgo tributary.
110
Where are the best vineyards for port?
Around the town Pinhao.
111
Tinto Roriz is also known as what?
Spain's Tempranillo
112
Where is most Port aged?
Shipper's lodges in Vila Nova de Gaia
113
Boal is also known as what?
Malvasia Fina
114
What grape is associated with the sweetest traditional style of madeira?
Malvasia Branca de Sao Jorge
115
Sercial in Madeira is known as what on the mainland?
Esgana Cao
116
What are the 8 production companies of Madeira?
H.M. Borges (founded 1877)
Henriques & Henriques (founded 1850)
Madeira Wine Company (originally formed in 1913 as the Madeira Wine Association, the MWC formally changed its title in 1981)
Pereira D'Oliveira (founded 1850 as a partidista)
Vinhos Barbeito (founded 1946)
Vinhos Justino Henriques (founded 1870)
Faria & Filhos (founded 1949)
Madeira Vintners (Cooperativa Agricola do Funchal) (founded 2013)
117
How many years does Vergine Solera Marsala required to spend in the Solera?
5 years
118
In vintage Marsala, what does the vintage refer to?
The year of fortification.
119
What does In Perpetuum refer to in Marsala?
Similar to the Solera method.
120
What is vino de color in Sherry?
Used to adjust the color of the final wine. A non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must. Adds a level of sweetness to the wines.
121
Name one producer of Macvin du Jura AOP
Domaine Labet
Joseph Dorbon
François Rousset-Martin
122
Name 2 producers of Pineau de Charentes
Normandin-Mercier
Pierre Ferrand
Jean Fillioux
123
What is the largest production company of Madeira?
Vinhos Justino Henriques
124
What is the second largest production company of Madeira?
Madeira Wine Company
125
Name a shipping company of Madeira.
Broadbent Madeira
126
List the varietal wines of Madeira from driest to sweetest.
Sercial
Verdhelo
Boal
Malmsey
127
List 4 producers of Marsala
Marco di Bartoli
Pellegrino
Vito Curatolo
Florio
128
Why is Mosto Cotto added in the production of Marsala?
To add color and sweetness.
129
What does 'in perpetuum' refer to in Marsala?
Process used to make Marsala that is similiar to the solera system.
130
What is the term used in Marsala for a Secco wine, where fortification occurs after fermentation is complete?
Vergine Marsala
-no mosto cotto or sifone allowed
