KeyTerms Flashcards
(129 cards)
1
Q
Flor
A
A layer of yeast cells that forms on the surface of sherry wines, contributing to their unique taste and aroma.
2
Q
En rama
A
A term used in Sherry production to refer to a wine that has been bottled directly from the barrel with minimal filtering and fining.
3
Q
Almacenista
A
In the context of Sherry, an almacenista is a stockholder or warehousekeeper who ages Sherry, often selling it to larger sherry houses.
4
Q
Poniente
A
A cool, damp wind from the Atlantic that influences the climate of Jerez, providing a cooling, humid influence in the summer.
5
Q
Levante
A
A hot, drying wind from North Africa that can make the climate of Jerez more arid.
6
Q
Zona de Producción / Marco de Jerez
A
The delimited area in which grapes for Sherry must be grown.
7
Q
Albariza
A
A type of white soil in Jerez, rich in limestone, known for its ability to retain water.
8
Q
Pagos
A
Small, delimited vineyard areas within Jerez that are believed to produce wines with unique characteristics.
9
Q
Pago
A
Singular of ‘pagos’, referring to a single vineyard area within Jerez.
10
Q
Barros
A
A type of soil in the Jerez region, which has a greater clay content.
11
Q
Arenas
A
A sandy soil type found in the Jerez region.
12
Q
Vara y pulgar
A
A traditional pruning system used in the vineyards of Jerez. (replacement cane pruning)
13
Q
Aserpia
A
One of the tasks carried out on the albariza hillside during the winter in order to retain water is known as “aserpia” or “alumbra” and is specific to the region. It takes place after the harvest and involves building up ridges of earth between the vine rows to create a series of rectangular pits that serve to catch and store rainwater during the autumn and winter months, preventing it from running off and being lost down the hillside slopes.
14
Q
Primera yema
A
Free run juice from the lightest pressings in Sherry, used particularly for biologically aged wines
15
Q
Sobretablas
A
The initial aging period after Sherry has been fermented and fortified, but before it is classified and enters the solera system.
16
Q
Zona de Crianza
A
The area in which Sherry wines are aged.
17
Q
Criadera
A
Rows of barrels used in the solera system for aging Sherry, each row represents a different stage of aging.
18
Q
Solera
A
A system of fractional blending used in Sherry production to ensure consistent quality over time.
Also, the name of the oldest Criadera in a Solera system.
19
Q
Bodegas de la Zona de Producción
A
Wineries located in the grape-growing area for Sherry.
20
Q
Bodegas de Crianza y Almacenado
A
Wineries dedicated to the aging and storage of Sherry.
21
Q
Bodegas de Crianza y Expedición
A
Wineries where Sherry is aged, stored, and also packaged for sale.
22
Q
Almacenistas
A
In Sherry production, almacenistas are small operations that age and mature Sherry, typically selling their stocks to larger houses for further aging or bottling.
23
Q
Consejo Regulador de Jerez
A
The governing body responsible for ensuring that Sherry wines meet all appellation requirements.
24
Q
Companhia Geral da Agricultura das Vinhas do Alto Douro / Real Companhia Velha
A
The oldest wine company in Portugal, established by the Marquis of Pombal in 1756, which had a monopoly on the trade of Port wine for over a century.
25
Quintas
Portuguese term for a wine estate, particularly those in the Douro Valley which produce Port wine.
26
Instituto do Vinho do Porto (IVDP)
The regulating body that oversees the quality and production of Port wines.
27
Aguardente
A neutral grape spirit added to Port wine to halt fermentation and increase alcohol content.
28
Patamares
Modern terraces without walls used in the steep vineyards of the Douro Valley.
29
Socalcos
Traditional terraces with walls used in the steep vineyards of the Douro Valley.
30
Vinha ao alto
Vines planted in rows going up and down the slope, as opposed to terraces, in the Douro Valley.
31
Lagares / lagar
A traditional, often granite, trough-like vat used for the foot-treading of grapes in Port production.
32
Balseiros
Large wooden vats used for the aging or storage of Port wine. Can hold 100,000 litres, these are generally used to store wines and keep them fresh. If gentle oxidation is desired, the wines are usually matured in 600 L barrels called pipes.
33
Beneficio
A system that controls the amount of Port wine produced each year by granting 'benefícios' or permissions to use a specified amount of grapes for Port production.
34
Latadas
A traditional Madeira vine training system where vines are trained horizontally above the ground on low trellises.
This type of trellis allows air circulation above and beneath the vine which helps reduce incidence of fungal disease in the humid climate. It also permits other crops to be grown on the land underneath, making effective use of a small landholding.
35
Espaldeira
A vine training system (VSP) used in Madeira where vines are trained vertically and closely spaced.
36
Levadas
An irrigation system in Madeira using small canals to distribute rainfall from the wetter regions to the vineyards.
37
Estufagem
The unique process of heating Madeira wines to mimic the conditions they would have endured during long sea voyages in the past.
38
Estufas
Tanks where Madeira wine is heated during the estufagem process.
39
Canteiro
The traditional and premium method of aging Madeira wine where the wine is stored in barrels and naturally heated in warm rooms over a period of years.
40
Corrente
A term used in Madeira wine production for wines that are aged for less than three years and usually used for cooking.
41
IVBAM
The Instituto do Vinho, do Bordado e do Artesanato da Madeira. This organization oversees the quality and appellation regulations of Madeira wine.
42
Bonbonnes
Glass demijohns used in the production of Vin Doux Naturel (VDN) for aging the wine outdoors.
43
Saignée
A method in winemaking where some of the pink juice from red grapes is removed at an early stage.
44
The Muscat of Rutherglen Network
A group of Rutherglen producers who banded together to protect and promote the distinctive Muscat of Rutherglen, renowned for its rich, complex, and unique dessert wines.
45
A layer of yeast cells that forms on the surface of sherry wines, contributing to their unique taste and aroma.
Flor
46
A term used in Sherry production to refer to a wine that has been bottled directly from the barrel with minimal filtering and fining.
En rama
47
In the context of Sherry, a stockholder or warehousekeeper who ages Sherry, often selling it to larger sherry houses.
Almacenista
48
A cool, damp wind from the Atlantic that influences the climate of Jerez, providing a cooling, humid influence in the summer.
Poniente
49
A hot, drying wind from North Africa that can make the climate of Jerez more arid.
Levante
50
The delimited area in which grapes for Sherry must be grown.
Zona de Producción / Marco de Jerez
51
A type of white soil in Jerez, rich in limestone, known for its ability to retain water.
Albariza
52
Small, delimited vineyard areas within Jerez that are believed to produce wines with unique characteristics.
Pagos
53
Singular of 'pagos', referring to a single vineyard area within Jerez.
Pago
54
A type of soil in the Jerez region, which has a greater clay content.
Barros
55
A sandy soil type found in the Jerez region.
Arenas
56
A traditional pruning system used in the vineyards of Jerez.
Vara y pulgar
57
The building up ridges of earth between the vine rows to create a series of rectangular pits that serve to catch and store rainwater during the autumn and winter months, preventing it from running off and being lost down the hillside slopes.
Aserpia
58
Free run juice from the lightest pressings in Sherry
Primera yema
59
The initial aging period after Sherry has been fermented and fortified, but before it is classified and enters the solera system.
Sobretablas
60
The area in which Sherry wines are aged.
Zona de Crianza
61
Rows of barrels used in the solera system for aging Sherry, each row represents a different stage of aging.
Criadera
62
A system of fractional blending used in Sherry production to ensure consistent quality over time.
Solera
63
Wineries located in the grape-growing area for Sherry.
Bodegas de la Zona de Producción
64
Wineries dedicated to the aging and storage of Sherry.
Bodegas de Crianza y Almacenado
65
Wineries where Sherry is aged, stored, and also packaged for sale.
Bodegas de Crianza y Expedición
66
In Sherry production, are small operations that age and mature Sherry, typically selling their stocks to larger houses for further aging or bottling.
Almacenistas
67
The governing body responsible for ensuring that Sherry wines meet all appellation requirements.
Consejo Regulador de Jerez
68
The oldest wine company in Portugal, established by the Marquis of Pombal in 1756, which had a monopoly on the trade of Port wine for over a century.
Companhia Geral da Agricultura das Vinhas do Alto Douro / Real Companhia Velha
69
Portuguese term for a wine estate, particularly those in the Douro Valley which produce Port wine.
Quintas
70
The regulating body that oversees the quality and production of Port wines.
Instituto do Vinho do Porto (IVDP)
71
A neutral grape spirit added to Port wine to halt fermentation and increase alcohol content.
Aguardente
72
Modern terraces without walls used in the steep vineyards of the Douro Valley.
Patamares
73
Traditional terraces with walls used in the steep vineyards of the Douro Valley.
Socalcos
74
Vines planted in rows going up and down the slope, as opposed to terraces, in the Douro Valley.
Vinha ao alto
75
A traditional, often granite, trough-like vat used for the foot-treading of grapes in Port production.
Lagares / lagar
76
Large wooden vats used for the aging or storage of Port wine.
Balseiros
77
A system that controls the amount of Port wine produced each year by granting 'benefícios' or permissions to use a specified amount of grapes for Port production.
Beneficio
78
A traditional Madeira vine training system where vines are trained horizontally above the ground on low trellises.
Latadas
79
A vine training system used in Madeira where vines are trained vertically and closely spaced.
Espaldeira
80
An irrigation system in Madeira using small canals to distribute rainfall from the wetter regions to the vineyards.
Levadas
81
The unique process of heating Madeira wines to mimic the conditions they would have endured during long sea voyages in the past.
Estufagem
82
Special rooms or tanks where Madeira wine is heated during the estufagem process.
Estufas
83
The traditional and premium method of aging Madeira wine where the wine is stored in barrels and naturally heated in warm rooms over a period of years.
Canteiro
84
A term used in Madeira wine production for wines that are aged for less than three years and usually used for cooking.
Corrente
85
The Instituto do Vinho, do Bordado e do Artesanato da Madeira. This organization oversees the quality and appellation regulations of Madeira wine.
IVBAM
86
Glass demijohns used in the production of Vin Doux Naturel (VDN) for aging the wine outdoors.
Bonbonnes
87
A method in winemaking where some of the pink juice from red grapes is removed at an early stage.
Saignée
88
A group of Rutherglen producers who banded together to protect and promote the distinctive Muscat of Rutherglen, renowned for its rich, complex, and unique dessert wines.
The Muscat of Rutherglen Network
89
What are the two parts of Zona de Production?
Jerez Superior / Jerez Zona
90
The 3 C's of Albariza?
Clay, Crust, Cooling
91
Sherry varietals?
Palomino (almost 99%)
Moscatel
Pedro Ximenez
92
What is the process for making Sherry
Quick fermentation (~22C)
MLF blocked (chilling not SO2)
Tasted and sent for analysis (First Classification) - to decide on aging.
Fortified to 15-15.5% for bio aged, 17% for ox. aged
Sobretables
Second classification after some months - Fino or Manzanilla, Amontillado, or Palo Cortado
Enter Solara
93
Maturation of Sherry takes place in...
Typically old American oak (600L most used)
No oak flavors imparted
94
How much wine can be removed from one solera for blending?
Max 40%
95
Maximum ABV to allow aging under flor?
15.5%
96
What are the influences of flor during the maturation of Sherry
- protects from oxidation, keeps wine pale lemon
- consumers alcohol and produces acetaldehyde
- consumes glycerol = lighter body
- reduces acetic acid
97
Manzanilla Passada
Manzanilla subject to short period of oxidative aging. Couple of years older than regular Manzanilla and closer to Amontillado
98
Manzanilla subject to short period of oxidative aging. Couple of years older than regular Manzanilla and closer to Amontillado
Manzanilla Passada
99
What are the 2 Sherry DOs
DO Jerez-Xeres-Sherry
DO Manzanilla - Sanlucar de Barrameda
100
Three subregions in Duoro
Baixo Corgo - more inexpensive wines
Cima Corgo - vintage/age indication
Duoro Superior - sparsely planted
(West to East, wet to dry, cool to warm)
101
Black varietals used in port production
Touriga Franca
Tinta Roriz
Tinta Barroca
Touriga Nacional (best)
Tinta Amarela
Tinta Cao
Sousao
102
White varietals in port production
Malvasia Fina (Boal in Madeira)
Moscatel Galego Branco (Muscat Blanc a Petit Grains)
103
What ABV is fermentation of Port stopped?
5-7%
104
The area Ports are typically aged, in 'lodges', nearer to the Atlantic
Vila Nova de Gaia
105
Vila Nova de Gaia
The area Ports are typically aged, in 'lodges', nearer to the Atlantic
106
Pipes
600L vessels used for aging Port - provide gentle oxidation
107
600L vessels used for aging Port - provide gentle oxidation
Pipes
108
Styles of Port
Basic Ruby/Tawny
Reserve Ruby/Tawny
Tawny with indication of Age
Colheita (single vintage Tawny)
Vintage (declared 3y aging)
LBV (aged longer 4-6y)
Crusted (NV)
Single Quinta
109
Estufagem tends to be used for...
3-5 year old wines made from Tinta Negra
110
Difference between Estufagem and Cantiero...
Estufas are heated to 45-50C for min 3 months
Cantiero is large old oak matured in warm environment (25-40C) (sold min 3 years following harvest)
111
Colheita
Term for...
Single vintage Tawny
OR
Vintage Madeira
112
Rhone VDN Appellations
Muscat de Beaumes-de-Venise
Vin Doux Naturel Rasteau
113
Roussillon VDN styles
Grenat - unaged Red
Tuilé - oxidative aged red
Ambré - oxidative aged white
Hors d'age - oxidative red or white, longer than above
Rancio - red or white with Rancio character
114
Rancio
Tasting term used to describe a collection of aromas and flavours that are found in some styles of wines.
Typical descriptors include
- leather,
- wood varnish
- strong coffee
The chemistry concerning their origin is not well understood, but it appears that the compounds extracted from wooden vessels, oxygen and time all play a role.
115
Roussillon VDN Appellations
Grand Rousillon
Banyuls
Banyuls Grand Cru
Maury
Muscat de Rivesaltes AOC
Rivesaltes
116
Rutherglen Muscat Classifications
Rutherglen Muscat (3-5y)
Classic Rutherglen Muscat (6-10y)
Grand Rutherglen Muscat (11-19y)
Rare Rutherglen Muscat (20+y)
117
Describe Maturation of Rutherglen Muscat
Old oak vessels, sizes vary.
Warm conditions
Warehouses with tin roofs (warm in summer)
Barrel position matters
Gradual water evaporation (concentrates alcohol, sugar, acid)
118
Is must for sherry clarified before fermentation, and why or why not?
Yes. Albariza is dusty and these particles need to be removed
119
What is Flor composed of
4 strains of S. Cerevisea
120
What does Flor require?
Max 15.5 abv
No so2 added
Oxygen (headspace)
16-20 C
Humidity over 65%
121
How are sweetened sherries made
Fermented dry
Fortified
Aged
Sweetened (pale cream w/RCGM, medium and cream w/PX)
122
Aged sherries?
VOS/VORS (> 20/>30yo)
12/15yo
123
Key points in port fortification.
- drained off skins before aguardente added
- left overs pressed and much added back to free run for colour and tannin
124
When does blending of port occur
Anytime in process
125
Reserve tawny minimum age?
6 y
126
Colheita port minimum age
7 y
127
How does the declaration of vintage ports work
Producer must register intention to release in the second year after harvest.
The young wine must be approved by panel
128
White ports key varietals
Reductive - Muscatel
Oxidative - Malvasia
129
How are vineyards rated in the Beneficio system
Assign A-I
Below F can’t make port, only unfortified or aguardente
