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Master of Wine Practical > Practical 3 > Flashcards

Practical 3 Flashcards

1
Q

Sight: medium yellow to gold.Nose: honey, ripe stone fruits, butterscotch, sweet spices, vanilla-oak with a touch of earthiness.Palate: medium-plus to full-bodied; medium sweet to very sweet depending on the specific wine and vintage.Structure: alcohol: medium to medium-plus; acidity: medium to medium-plus.

A

Sauternes –Barsac

ID Keys: honey and botrytis notes, residual sugar, and the presence of oak.

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2
Q

Sight: very pale straw with medium bubbles. Nose: intensely grapey nose with peach, apricot, strawberry and other fresh fruits highlighted by bright sweet and tart citrus and touch of mineral.Palate: light-bodied, slightly sparkling and off-dry to slightly sweet.Fruit punch or fruit bowl in style.Structure: alcohol: very low (5.5%!); acidity: medium to medium-plus.

A

Moscato d’Asti

ID Keys: light-bodied and low alcohol; delightfully fruity, off-dry and slightly sparkling.Spring in a glass

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3
Q

Sight: medium to deep yellow. Nose: spirity (from mutage/fortification), ripe white fruits, honey, floral, orange citrus and bitter citrus peel; oak presence found in some wines.Palate: full-bodied and medium sweet. Structure: alcohol: high (15% or higher); acidity: medium-plus.

A

Muscat de Beaumes de Venise—Vin Doux Naturel

ID Keys: all the fruity qualities of dry Muscat but with added spirits (and sometimes wood flavors

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4
Q

Residual sugar in Alsace Selection de Grains Noble

A

Over 300 g/l

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5
Q

Alcohol level in Alsace Selection de Grains Noble

A

7-13% depending on the grape

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6
Q

Bonnezeaux RS?

A

Minimum 34 but usually 100-200

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7
Q

Bonnezeaux ABV?

A

minimum 11%

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8
Q

Sauternes RS

A

110-150

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9
Q

Tokaji Aszú RS?

A

Tokaji Aszú now must contain at least 130 grams of residual sugar per liter (five to six puttonyos). Sauternes, by comparison, typically only contains between 80 and 120 grams of residual sugar. While there are some Sauternes wines that contain more sugar and some older Tokaji Aszú vintages and dry Tokaji styles that contain less sugar, in general, the driest Tokaji Aszú is still sweeter than most Sauternes wines.

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10
Q

Tokaji Aszú ABV?

A

10-11%

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11
Q

Auslese Riesling ABV?

A

7.5-11%

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12
Q

Auslese Riesling RS

A

40-145 G/L roughly. Not a legal requirement.

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13
Q

Spatlese Riesling RS?

A

80 is common. 40-90 basically.

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14
Q

Jurancon RS

A

Minimum 35. Usually 50-90

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15
Q

What does Xarello ad to Cava

A

can provide structure, balance, & character with firm phenolic character says Clarke

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16
Q

Frothy mousse indicates what about the wine making?

A

Tank fermentation

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17
Q

What does botrytis do to varietal character according to Oz Clarke?

A

Remember that Oz Clarke says botrytis tends to destroy varietal character. Might be worth quoting that if I’m stuck on a botrytis wine.

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18
Q

Mops for Passito di Pantelleria DOC

A

2 harvests. 1st harvest in August for grapes t wither into raisins. 2nd harvest in September for fresh must. During fermentation the dried grapes are added to the fresh must in batches. Then aged in Stainless steel for 8 months & in bottle for a year before selling. Can age 30 years.

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19
Q

Primary grape in Tavel

A

The primary grape used in Tavel is Grenache. Other grapes allowed include Cinsault, Bourboulenc, Clairette (Blanche and Rose), Mourvèdre, Picpoul (Blanc, Noir and Gris) and Syrah. While white wine cannot be blended with red, white grapes and their press juice can be added pre-fermentation.

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20
Q

Where is Tavel?

A

Southern Rhone

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21
Q

What grape is used for rose’ in Chinon, Touraine and Anjou, Loire Valley

A

Primarily Cabernet Franc

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22
Q

Sparkling wine with aromas characterized by white peaches, with an occasional soapy note. The flavors can vary from clean apple and pear to a citrus acidity. Certain examples show more of a floral and honeyed character, especially richer, sweeter wines.

A

Prosecco

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23
Q

Rose’ that as the classic strawberries & cream, but has higher alcohol. What is the grape?

A

Grenache.

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24
Q

Navarra Rosado is generally made from what grape(s)

A

Garnache & Tempranillo

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25
Q

Beerenauslese Riesling RS?

A

140-290 g/l

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26
Q

Beerenauslese Riesling ABV

A

7-10%

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27
Q

Trockenbeerenauslese Riesling RS

A

230-335 g/l

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28
Q

Trockenbeerenauslese Riesling ABV

A

6-10%

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29
Q

Alsace Vendange Tardive grapes?

A

Some combination of Riesling, Pinot Gris, Gewürztraminer, Muscat (Muscat Blanc à Petits Grains & Muscat Ottonel).

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30
Q

Alsace Vendange Tardive RS

A

30-90 g/l

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31
Q

Alsace Sélection de Grains Nobles RS

A

Over 300 g/l

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32
Q

Tokaji eliminated which Puttonyos levels?

A

3 & 4 in 2014

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33
Q

RS in Tokaji?

A

5 Puttonyos at least 120g and 6 Puttonyos at least 150g.

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34
Q

Tokaji ABV?

A

10-11%

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35
Q

Bonnezeaux/Coteaux du Layon RS

A

min 34, usually 100-200

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36
Q

Sauternes/Barsac RS

A

1110-150 g/l

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37
Q

Sauternes/Barsac ABV

A

13-14%

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38
Q

Which has more alcohol, Sauternes or Tokaji?

A

Sauternes

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39
Q

Jurançon sweet wines use what grape?

A

Sweet wines are made from Gros Manseng picked when golden in late October or early November, and Petit Manseng left on the vine until late November or beyond, to shrivel in the sun and the dry warm föhn winds tumbling down from the Pyrenées

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40
Q

Jurançon sweet wines RS

A

min 35, usually 50 to 90

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41
Q

Does Vin de Constance have skin contact?

A

Yes. Lots.

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42
Q

Vin de Constance RS?

A

110-180 g/l

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43
Q

Vin de Constance ABV

A

12-14%

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44
Q

Is Vin de Constance fortified?

A

No

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45
Q

Does Vin de Constance have botrytis

A

Sometimes, but not always.

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46
Q

Ice Wine (Canada) RS?

A

185-240 g/l

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47
Q

Ice Wine (Canada) grapes?

A

Vidal, Riesling, Cab Franc

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48
Q

Ice Wine (Canada) ABV

A

9.5-12%

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49
Q

Eiswein (German) ABV

A

7.5-9%

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50
Q

Name 3 dessert wines made using dried grapes.

A

Vin Santo, Vin de Paille/Strohwein/Schilfwein, Recioto di Soave, Recioto della Valpolicella, Recioto di Soave, Passito di Pantelleria

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51
Q

Name 5 dessert wines made with a type of Muscat.

A

Passito di Pantelleria, Vin de Constance, Muscat de Beaumes de Venise, Muscat de Saint-Jean de Minervois, Rutherglen Muscat, Muscat de Rivesaltes AOC, Moscato Passito di Pantelleria (called Zibbibo there), Rivesaltes (as part of a blend with Grenache Blanc & Grenche Gris), Moscatel de Setubal Doc (Portugal/Muscat of Alexandria), Moscatel de Valencia (Spain), Moscatel de Alejandria (Spain)

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52
Q

Zibibbo is used for Passito di Pantelleria in Italy. What is the more common name for the grape?

A

Muscat Blanc

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53
Q

Describe MOPS for Moscatel de Valencia.

A

Grape must fermentation is avoided with the addition of rectified wine alcohol. Then the product is clarified and cold stabilized, acidity and SO2 levels corrected, and filtering prior to bottling.

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54
Q

Recioto di Soave ABV

A

13%

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55
Q

Recioto di Soave RS

A

90-180g/l averages 135 g/l

56
Q

Recioto di Soave MOP

A

At least 70 percent Garganega and up to 30 percent Trebbiano di Soave (Verdicchio) grapes. These grapes are picked when overripe and left to dry up for about 5 months on lattices or by hanging them, allowing air circulation. Then fermented.

57
Q

Recioto della Valpolicella MOP

A

It is mainly made out of Corvina, a typical and local red grape which gives a full-bodied feature to wines; other red grapes (such as Rondinella and Molinara) can be added to the composition, and they are all made to dry for a period that goes from 90 to 120 days — the grapes lose water while increasing their sugar levels. They can also develop Botrytis Cinerea.

58
Q

Recioto della Valpolicella RS

A

90-180 g/l

59
Q

Recioto della Valpolicella ABV

A

13-14%

60
Q

Passito di Pantelleria RS

A

110 minimum. 110-140

61
Q

White Port grapes

A

Gouveio, Viosinho, Malvasia

62
Q

White Port RS

A

90 to 100 g/l

63
Q

Ruby & Reserve Port RS

A

75-110 g/l

64
Q

LBV Port RS

A

80-110 g/l

65
Q

Tawny Port 10 & 20 RS

A

90-130 g/l

66
Q

Vintage Port RS

A

80-120

67
Q

Dry Oloroso/ Palo Cortado ABV

A

18-21%

68
Q

Pedro Ximenez RS

A

380-450 g/l

69
Q

Amontillado MOP

A

Fermented dry. Then fortified to 15%. Then ages under flor. Then the flor dies or is killed by the addition of spirits. Either way the wine is fortified to 17.5 to 21. Then biological aging, generally is some oak.

70
Q

Amontillado ABV

A

17.5 to 21

71
Q

Oloroso MOP

A

Fermented dry. Then alcohol added to 17-18% to make sure no flor forms. Then aged in oak, generally in solera. Alcohol ends up at 18-21% due to evaporation over the years.

72
Q

Oloroso ABV

A

18-21%

73
Q

Pale Cream Sherry RS

A

45-115 g/l

74
Q

Does Cream Sherry have oxidative or protected aging?

A

Both!

75
Q

How are PX grapes treated prior to fermentation

A

Dried.

76
Q

Madeira Sercial RS

A

25-55 g/l

77
Q

Madeira Verdelho RS

A

60-80 g/l

78
Q

Madeira Bual RS

A

80-100 g/l

79
Q

Madeira Malmsey RS

A

95-210 g/l

80
Q

Madeira Tinta Negra 5yo sweet RS

A

100 g/l

81
Q

Rivesaltes can use which grapes?

A

Grenache (blanc, gris, noir), Maccabéo, Muscat of Alexandria , Muscat Blanc à Petits Grains, Torbato

82
Q

Rivesaltes Tuilé has to have 50% of which grape?

A

Grenache noir

83
Q

RivesaltesTuilé RS

A

95-100 g/l

84
Q

What % of Grenache is required for Banyuls?

A

At least 50%, 75% for the Grand Cru)

85
Q

Banyuls RS

A

100-120 RS

86
Q

Banyuls ABV

A

16-17%

87
Q

Grape for Maury?

A

At least 75% Grenache noir

88
Q

Alcohol ABV strength of spirit added to Port

A

77%

89
Q

Alcohol ABV strength of spirit added to VDN

A

up to 95%

90
Q

Rasteau grape?

A

At least 90% Grenache Noir. Usually 100%, but sometimes some Grenache Gris.

91
Q

Rasteau ABV

A

15% minimum

92
Q

Rasteau RS

A

Minimum 110

93
Q

Rutherglen Muscat or Topaque ABV

A

17.5-18%

94
Q

Rutherglen Muscat Topaque RS

A

170 to 300+ g/l

95
Q

Grape for Topaque

A

Muscadelle

96
Q

Greek dried dessert wine is named

A

Commandaria

97
Q

Commandaria RS

A

210 - 270 g/l

98
Q

Prosecco ABV

A

11-13%

99
Q

Asti Spumante (3.5 - 4 atm. pressure) RS

A

50-100 g/l

100
Q

Asti Spumante (3.5 - 4 atm. pressure) ABV

A

7-9.5

101
Q

Moscato d’Asti (max 1.7 atm. pressure) RS

A

120-140 g/l

102
Q

Moscato d’Asti (max 1.7 atm. pressure) ABV

A

5.5%

103
Q

Extra Brut dosage?

A

0-6 g/l

104
Q

Brut dosage?

A

0-15 g/l

105
Q

Extra Dry dosage

A

17 to 20 g/l

106
Q

Dry dosage

A

17 to 35 g/l

107
Q

Demi Sec Dosage

A

30 to 50 g/l

108
Q

Doux dosage

A

50+

109
Q

Commandaria Mops

A

two types of indigenous Cyprus grapes: Xynisteri and Mavro.The grapes are left to overripe on the vine. Then raisinated. Fermentation naturally stops at around 15% ABV. Once fermentation has been completed, at a minimum alcohol level of 10% (which is often exceeded), the alcoholic strength of Commandaria may be increased by the addition of pure 95% grape alcohol or a wine distillate of at least 70% alcohol to a minimum of 15% of alcohol. However, after this addition, the wine’s actual alcohol content may not exceed 20%, while its total potential alcohol (including its sugar content) must be at least 22.5%.[19] Thus, Commandaria may be a fortified wine, but fortification is not mandatory.

110
Q

What does Touriga Franca add to Port?

A

Good color & tannin. Adds powerful aromas of mulberries & roses.

111
Q

What does Trincadeira. add to Port?

A

Tea like perfume & good color.

112
Q

What does Tinta Roriz add to Port?

A

Representing the largest proportion of new plantings in the Douro after Touriga Nacional, Tinta Roriz is favoured in Port for bringing aromatic complexity to the blend.

113
Q

What is Touriga Nacional’s role in Port?

A

Primary grape. Provides structure. Some compare the role of Touriga Nacional & Touriga Franca in Port to Cab & Cab Franc in a Bordeaux blend. Cab provides the structires & Cab Franc provides the floral aromatics.

114
Q

Quick key to Palo Cortado

A

In short: Amontillado on the nose, Oloroso in the mouth.

115
Q

Txakoli grapes for rose’

A

Hondarrabi Beltza, Hondarrabi Zuri

116
Q

Valpolicella Ripasso MOPS

A

Ripasso is made by combining finished wine—Valpolicella DOC (typically Valpolicella Superiore)—with the drained but still fermenting lees (unpressed skins) left over after Amarone della Valpolicella DOCG or Recioto della Valpolicella DOCG is racked to a different container for finishing. The resulting second fermentation adds richness and depth to the original Valpolicella wine.
Minimum alcohol level: 12.5% for Rosso; 13.0% for Superiore
Residual sugar: Maximum 0.6% potential alcohol (approx. 10 g/l or 1.0% residual sugar)
Aging: Minimum approx. 1 year (ERD = January 1, V+2)

117
Q

Vin Jaune MOPS

A

Vin jaune is made from late harvest Savagnin grapes, a white variety in the Traminer family which is less aromatic than the better-known Gewürztraminer. The grapes are usually harvested in late October when the sugars have developed enough to have a potential alcohol level of 13–15% for the finished wine. The grapes are fermented slowly and then kept in small old oak casks that hold 228 liters (60 gallons). The casks are not topped up, as they are with most wines, so an air gap appears above the wine due to evaporation. A film of yeast grows over the wine, protecting it partially (but not totally) from oxidation. In Jura, this film is called the voile (veil), but it is similar to the more familiar “flor” in Sherry production. The voile yeast has many similar properties to “flor” but thrives better in a lower alcohol environment and develops less heavily and thickly than “flor” does.

The voile typically takes two to three years to develop fully. During this time the wine is exposed to slight levels of oxidation that provoke chemical changes that produce acetaldehyde (as well as ethanol, standard alcohol) and the aroma compound of sotolon. These compounds contribute to the unique flavors and aromas associated with vin jaune. Winemakers must carefully observe the wine throughout the aging process as there is a risk of it developing the wine fault of volatile acidity

The wine acquires its characteristic yellow color and nutty flavors as it ages for the requisite time of six years and three months, the time that must elapse between harvest and bottling, although at certain points during this time the wine is not necessarily in the cask. After the allotted time, only about 62% of the original wine remains. The vin jaune is then bottled in special squat bottles that hold 62 cl (21 ounces), called clavelins. Historically the bottle size alludes to the amount of wine left over after six years of aging and evaporation

118
Q

Rutherglen Muscat MOPS

A

Ferment the must for 24 hours then fortify. Some use a solera system using large format barrels, although they go to smaller barrels as the oldest wines have evaporated a bit. 17-18% alcohol. Aging is often under tin roofs in the wineries, so lots of heat & temperature fluctuations.

119
Q

Classic Rutherglen means?

A

Classic Rutherglen muscat displays a greater level of richness and complexity, produced through the blending of selected parcels of wine, often matured in various sizes of oak cask to impart the distinctive dry ‘rancio’ characters produced from maturation in seasoned wood. Average age 6 - 10 years. Residual sweetness 200 - 280 grams per litre.

120
Q

Grand Rutherglen means?

A

Grand Rutherglen muscat takes the flavour of Rutherglen muscat to a still higher plane of development, displaying a new level of intensity, depth and concentration of flavour, mature rancio characters, and a complexity which imparts layers of texture and flavour. Average age 11 - 19 years. Residual sweetness 270 - 400 grams per litre.

121
Q

Rare Rutherglen means?

A

These are the pinnacle Rutherglen muscats - fully developed and displaying the extraordinary qualities that result from the blending of selected parcels of only the very richest and most complete wines in the cellar. Rare Rutherglen muscats are only bottled in tiny quantities each year, but for those privileged to taste them, these are wines of breathtaking complexity, texture and depth of flavour. Minimum age 20+ years. Residual sweetness 270 - 400 grams per litre.

122
Q

Vin de Constance MOPS?

A

Vin de Constance is a late-harvest style made from Muscat de Frontignan (aka Muscat Blanc à Petits Grains) grapes, without botrytis. … 10% of the Muscat is picked early, to make a base wine at 12.5–13 % alcohol with good acidity. Then they go and pick raisined grapes. The remaining grapes are left to accumulate sugar, and leaf removal exposes the fruit to the sun, which helps raisin some of the remaining grapes. Then, the big pick takes place in three passages through the vineyard. Altogether, around 10% of the crop will be raisins. If the raisins have lots of sugar left in the skins, then the base wine is used to flush the flavour out. The skins are pressed quite hard, because tannins are an important part of the style. It’s not possible to settle this dirty juice, so it goes to barrels for fermentation. These barrels are 500 litres and the wine stays in these on gross lees for up to four years.
They want fermentation to end at about 14% alcohol to leave enough sugar to protect the wine. By this stage, the wine is naturally stable. ‘A feature that runs through the range is a textural dry character on the finish,’ says Adam.

123
Q

Muscat de Beaumes de Venise - Vin Doux Naturel MOPS?

A

Ferments to 6% then spirits added. Final alcohol 15% or a bit more. Some skin contact may be used, particulalry for Rivesaltes. 110 g/l RS de Baumes de Venise. Other VDN 125 g/l

124
Q

ABV range for Marsala?

A

15–20%

125
Q

RS Ranges & names for Marsala

A

secco (with a maximum 40 grams of residual sugar per liter), semisecco (41–100 g/l) and sweet (over 100 g/l)

126
Q

Grapes for Marsala?

A

Marsala is produced using the Grillo, Inzolia, Catarratto and Damaschino white grape varietals. There is a Rubino which has a ruby color, made from red grape varieties such as Perricone, Nero d’Avola and Nerello Mascalese

127
Q

Age classifications for Marsala?

A

Fine is aged at least one year
Superiore is aged at least two years
Superiore Riserva is aged at least four years
Vergine and/or Soleras is aged at least five years
Vergine and/or Soleras Stravecchio and Vergine and/or Soleras Riserva is aged at least ten years

128
Q

What % of Juracon wines are exported?

A

just 10% of production is exported,

compared to a national average of 30%.

129
Q

Sweet & dry Marsala seem to share a common fruit on the palate. What is it?

A

Dried pineapple.

130
Q

What description of Jurançon is accurate, but can’t be used on the exam?

A

Tastes like apricots & a terrible Fino Sherry & maybe some acetone.

131
Q

Nick Jackson’s take on Crémant d’Alsace ?

A

Crémant d’Alsace - Pinot Blanc and Auxerrois are the main varieties. Look for high acidity paired with a soft, fruity mid palate. Here the Alsace varieties play the role of Meunier in Champagne: providing generous fruitiness. Another flattering aspect of the wine is the intense aromatic profile. All of this may lead you to thinking it is a better wine that it really is - but let it warm in the glass and it will show a soft, oily texture typical of its region of origin but not ideal for sparkling wine. There are few autolytic notes in Crémant d’Alsace.

132
Q

Nick Jackson on Cava?

A

Both the warmer climate and the grape varieties dictate that cava shows riper fruit (stone fruits, even a hint of tropical) than the French wines, and there is also a softness and generosity to the fruit. Another point of distinction is the earthy, savoury, vegetal quality from the Xarello variety that does not appear in crémant. Inexpensive cava can be rather characterless and have a high dosage (around 15g/l). Since most cava sees only minimal time on the lees before disgorgement, the bubbles have less finesse than Champagne or Franciacorta, and cava has slightly softer acidity than both of them. In spite of the ripeness, cava finishes dry rather than on fruit, and can sometimes show a slight chemical note on the finish.

133
Q

Tokaji according to Nick Jackson?

A

Tokaji should be an easy wine to identify, but simple lack of familiarity with it often stumps tasters. Five puttonyos wines (the most commonly seen of the fully sweet styles) start at around 150g/l RS, so they are intensely sweet. The alcohol is also notably low (11%). But Tokaji’s strongest characteristic is its searing acidity, which feels as if it is among the highest of any white wines. Finally, Tokaji has a distinctive orange marmalade flavour to it.

134
Q

Vin Santo according to Nick Jackson?

A

Made from a range of varieties, with extended ageing (without topping up), an amber colour, and with high alcohol but no fortification (often 15%+) and a range of sweetness (anywhere from 70-200g/l), it often tastes somewhat of acetaldehyde (like Fino or Manzanilla sherry). A natural confusion might be a fortified style such as Madeira or Sherry, but Vin Santo has more fruitiness than either. It has fresh, concentrated fruit when you get beyond the funky (occasionally volatile) aromas, and from Tuscany can be very almondy.

Jackson MW, Nick. Beyond Flavour: The Indispensable Handbook to Blind Wine Tasting (p. 133). Kindle Edition.

135
Q

Why does Pinot Meunier generally play a supporting role in Champagne?

A

The fact that Pinot Meunier matures more quickly than Pinot Noir makes it ideal to help soften non-vintage Champagne wines in their youth. However, on its own, Pinot Meunier does not age well. It is prone to fall out of balance if not supported by its Champagne stablemates. Consequently, it is less common for high proportions of Pinot Meunier to be used in vintage Champagne.

Master of Wine Practical (8 decks)

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