NEW! Sparkling and Fortified wines Flashcards

1
Q

An Oloroso is fortified to what alcohol level?

A

17% (Above 15% the flor yeast dies thereby allowing the wine to be exposed to oxygen).

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2
Q

Which Sherry is pale, and aged without exposure to oxygen?

A

Fino

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3
Q

What wine making stages used in the traditional method are avoided in the tank method?

A

Riddling Disgorgement

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4
Q

What term is used to describe the process whereby dead yeast cells (lees) impart bready flavour into a wine?

A

Yeast autolysis

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5
Q

What grape is used to make Asti

A

Moscato (Muscat)

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6
Q

Identify 3 sparkling wines that are made using the traditional method.

A

Champagne
Cava
Cap Classique

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7
Q

Prosecco is made using what method?

A

Tank method

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8
Q

Cava comes from which country?

A

Spain

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9
Q

What is the name of the yeast that grows on a Fino during ageing?

A

Flor

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10
Q

What flavours are associated with a Tawny Port?

A

Walnut, coffee, caramel, and dried fruit.

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11
Q

Which Port is of the highest quality?

A

Vintage Port

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12
Q

Late Bottled Vintage Port (LBV) is closest in style to a Ruby Port or a Tawny Port?

A

Ruby - despite the name indicating age.

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13
Q

Name 3 grapes used to make Champagne

A

Pinot Noir
Chardonnay
Meunier

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14
Q

What is meant by the term ‘fortify’?

A

Addition of alcohol

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15
Q

In the traditional method, what stages follow the riddling stage? x2

A

Disgorgement Then Dosage

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16
Q

Which method of sparkling wine production will result in a wine with autolytic character?

A

traditional method

17
Q

A Fino is fortified to what alcohol level?

A

15%

18
Q

Which method of sparkling wine production will result in a wine with residual sweetness?

A

Asti method (a variation on the tank method)

19
Q

What is the aim of the riddling stage?

A

To collect the dead yeast sediment at the neck of the bottle.

20
Q

Which Sherry is deep brown, and aged with exposure to oxygen?

A

Oloroso (O for oxidized)
(flor-less)

21
Q

What names are used for sweetened Sherries? x3

A

Pale Cream
Medium Sherry
Cream Sherry

22
Q

Which Sherry is pale brown, having been aged partly under a layer of flor (biological ageing), and partly with exposure to oxygen?

A

Amontillado

23
Q

What name is given to the process of removing the dead yeast cells/sediment?

A

Disgorgement

24
Q

Which is fortified after fermentation, Port or Sherry?

A

Sherry (fermented to dry)

25
Q

Is Port fortified during or after fermentation?

A

During, killing the yeast leaving the sugars.