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Wset Level 2 > Port and Sherry Wines > Flashcards

Port and Sherry Wines Flashcards

1
Q

What kind of wine is sherry and port?

A

Sherry and port are fortified wine which means extra alcohol is added to the wine

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2
Q

Is sherry is dry , medium or sweet?

A

Sherry can be dry , medium or sweet

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3
Q

Tell me the region of sherry in southern Spain?

A

Jerez de la frontera South Spain

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4
Q

The base of sherry wine is?

A

White wine

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5
Q

The color of sherry is?

A

After aging sherry can be amber or deep brown.

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6
Q

What is port?

A

Port is a sweet fortified wine

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7
Q

Port wine region?

A

Port wine is made up with grapes grown in upper douro Portugal

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8
Q

What is the color of port?

A

Most of the port are purple , ruby or tawny in color.
White port also exist

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9
Q

What are the characteristics of base wine of sherry?

A

The base wine of sherry is white which are dry , low acid.

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10
Q

Base white wine of sherry is made up with which grape?

A

Palomino.

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11
Q

For sherry fermentation took place in oak or stainless steel tank?

A

Stainless steel

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12
Q

What is the process of sherry after fermentation?

A

Fortify the wine( adding extra alcohol) then it goes through solera aging process

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13
Q

Sherry matured in old casks what do they actually called ?

A

Butts( Butt contain wine but do not give any oak flavours. Maturation is done by solera system

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14
Q

What do know about solera system?

A

In Solera system younger and older wine blended together.

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15
Q

How can we identify different style of sherry ?

A

In style Sherry can be separated according to their aging process.

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16
Q

After aging sherry can be sweet or dry?

A

Sweet

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17
Q

The color of Fino and Manzanilla sherries?

A

Pale

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18
Q

Fino and Manzanilla are dry or sweet?

A

Dry

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19
Q

Define the body of Fino and Manzanilla?

A

Medium

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20
Q

Alcohol in Fino and Manzanilla?

A

15% abv

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21
Q

How sherry keep itself fresh?

A

Through solera process by a layer of yeast known as flor.
Flor floats on the surface of the wine.

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22
Q

In Fino and Manzanilla flor protects wine from ——-

A

Oxidisation

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23
Q

Flor can grow when alcohol is only —–

A

15% abv

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24
Q

What kind of flavours do yeast give to Fino and Manzanilla ?

A

Bready notes , citrus zest and almond flavour.

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25
Q

How Fino and Manzanilla should be serve ?

A

Fino and Manzanilla should be serve chilled and young

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26
Q

What are pale cream sherries?

A

Pale cream sherries are young finos that have been sweetened with concentrated grape juice.

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27
Q

How to produce Amontillado?

A

Amontillado sherries are made by taking Fino or Manzanilla and adding some extra spirit to increase the level of alcohol and it will kill the flor

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28
Q

Why does Amontillado Oxidized?

A

Because Amontillado doesn’t have flor layer on the surface which reduce the chances of oxidation

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29
Q

The color of Amontillado —–

A

Deeper Amber color

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30
Q

Flavours of Amontillado ——

A

Nutty Flavours

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31
Q

After removing from solera Amontillado will be dry or sweet?

A

Dry

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32
Q

Dry wine of Amontillado will simply labelled as ——

A

Amontillado

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33
Q

Sweetened Amontillado wine will be labelled as?

A

Medium

34
Q

Oloroso sherry are fortified after ——
To reach ——

A

Fermentation, 18% abv

35
Q

Does oxygen attacks on oloroso?

A

Yes because oloroso abv is 18% ab this stage flor will not grow and wine will be Oxidized

36
Q

Flavours of oloroso are?

A

Oxidation provide intense kernal and animal flavours ( roasted nuts , coffee, meat).

37
Q

The color of oloroso wines are?

A

Deep brown

38
Q

Alcohol in oloroso wine is?

A

High

39
Q

Oloroso wine is —- body

A

Full body

40
Q

How you will recognize that oloroso is dry?

A

Wine simply labelled as oloroso will be dry.
Similarly Amontillado once oloroso is removed from solera system it would dry at first

41
Q

Sweet oloroso will be labelled as?

A

Cream sherries

42
Q

PX(Pedro Ximenez) are sweet sherries or dry?

A

Sweet

43
Q

Pedro Ximenez are made up with?

A

Sun-dried Pedro Ximenez grapes

44
Q

The color of Pedro Ximenez is?

A

Black

45
Q

Flavour of Pedro Ximenez are?

A

Dried fruit fruit flavours (fig , prune , raisin , sultana)

46
Q

Pedro Ximenez are —– body

A

Full body

47
Q

Texture of Pedro Ximenez is —–

A

Syrupy

Due to high level of sweetness

48
Q

Port is made up with which grape?

A

Port wine is made with blend of black grapes.

49
Q

Before blending and bottling wine is aged in —–

A

Oak vessels

50
Q

Which process define style of port?

A

Period of maturation

51
Q

What are the styles of port?

A

Ruby style port , vintage style port , tawny style port

52
Q

Define the style of ruby port?

A

Deeply coloured and fruity
Less matured

53
Q

Define the three style of ruby port.

A
  1. Inexpensive Ruby port
  2. Reserve Ruby port
  3. Late Bottled Vintage (LBV) port
54
Q

Inexpensive Ruby port is —- wine

A

No vintage

55
Q

Aging period of inexpensive Ruby port?

A

Less then three years

56
Q

Taste of inexpensive Ruby port?

A

Sweet, simple and fruity

57
Q

Reserve Ruby port are made up with?

A

Better quality white wines more intense, complex and fruity flavours.

58
Q

Aging period of Reserve Ruby port?

A

Up to five years

59
Q

Late Bottled Vintage(LBV) port :-

A

Wine come from single year harvest
Similar in style to a reserve Ruby.

60
Q

Most of LBV need to be decanted or no?

A

No

61
Q

Some of the LBV are ——

A

Unfiltered

62
Q

Can we drink unfiltered LBV upon release?

A

Yes

63
Q

Flavours of LBV are?

A

Red and black fruit (cherry , plum , black berry) , sweet spice clove , pepper

64
Q

LBV is sweet or dry?

A

Sweet

65
Q

Alcohol in LBV?

A

High

66
Q

Tannin level in LBV ?

A

Medium

67
Q

Acidity level in LBV?

A

Medium or low

68
Q

Vintage ports

A

Vintage ports are made only in good years and the grapes which comes from the best vineyards.

69
Q

Vintage ports bottled —–

A

Unfiltered

70
Q

Tannin level in vintage ports?

A

High

71
Q

Vintage port aged shortly in —-

A

Oak vessels

72
Q

They give great benefits from —-

A

Bottle age

73
Q

Flavours of vintage port?

A

Spicy red and black fruit aromas evolve into cooked fruit , animal and vegetal notes( prune , leather , wet leaves , coffee)

74
Q

Vintage port leave —- with age so that it should be decanted

A

Deposit

75
Q

Tawny style ports?

A

Inexpensive Tawny ports is lighter style.
Paler coloured ruby ports

76
Q

Flavours of inexpensive Tawny port?

A

Toffee, caramel

77
Q

How you will recognize best Tawny?

A

Best Tawny indicates with age 10 , 20 , 30 , 40
Age is average not minimum

78
Q

Does tawny port need to be decanted?

A

No because tawny do not form deposit

79
Q

Best time to consume tawny?

A

As close to the bottling date.
Date is usually on the label

80
Q

The color of best Tawny is?

A

Tawny and brown

81
Q

Aromas of best Tawny?

A

Coffee , chocolate , caramel , dry fruit , walnuts

82
Q

Temperature to serve tawny port?

A

Slightly chilled

While other style of Tawny should be served at room temperature

Wset Level 2 (7 decks)

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