Practical 3 Flashcards

Question

Beerenauslese Riesling RS?

Answer 1

140-290 g/l

Answer 2

230-335 g/l

Answer 3

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

Answer 4

Over 300 g/l

Answer 5

3 & 4 in 2014

Answer 6

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

Answer 7

min 34, usually 100-200

Answer 8

1110-150 g/l

Answer 9

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

Answer 10

min 35, usually 50 to 90

Answer 11

Yes. Lots.

Answer 12

110-180 g/l

Answer 13

Sometimes, but not always.

Answer 14

185-240 g/l

Answer 15

Vidal, Riesling, Cab Franc

Answer 16

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

Answer 17

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)

Answer 18

Muscat Blanc

Answer 19

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.

Answer 20

90-180g/l averages 135 g/l

Answer 21

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.

Answer 22

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.

Answer 23

90-180 g/l

Answer 24

110 minimum. 110-140

Answer 25

Gouveio, Viosinho, Malvasia

Answer 26

90 to 100 g/l

Answer 27

75-110 g/l

Answer 28

80-110 g/l

Answer 29

90-130 g/l

Answer 30

380-450 g/l

Answer 31

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.

Answer 32

17.5 to 21

Answer 33

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.

Answer 34

45-115 g/l

Answer 35

80-100 g/l

Answer 36

95-210 g/l

Answer 37

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

Answer 38

Grenache noir

Answer 39

95-100 g/l

Answer 40

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

Answer 41

100-120 RS

Answer 42

At least 75% Grenache noir

Answer 43

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

Answer 44

15% minimum

Answer 45

Minimum 110

Answer 46

170 to 300+ g/l

Answer 47

Muscadelle

Answer 48

Commandaria

Answer 49

210 - 270 g/l

Answer 50

50-100 g/l

Answer 51

120-140 g/l

Answer 52

17 to 20 g/l

Answer 53

17 to 35 g/l

Answer 54

30 to 50 g/l

Answer 55

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.

Answer 56

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

Answer 57

Tea like perfume & good color.

Answer 58

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.

Answer 59

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.

Answer 60

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

Answer 61

Hondarrabi Beltza, Hondarrabi Zuri

Answer 62

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)

Answer 63

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

Answer 64

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.

Answer 65

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.

Answer 66

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.

Answer 67

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.

Answer 68

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.

Answer 69

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

Answer 70

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

Answer 71

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

Answer 72

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

Answer 73

just 10% of production is exported, | compared to a national average of 30%.

Answer 74

Dried pineapple.

Answer 75

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

Answer 76

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.

Answer 77

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.

Answer 78

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.

Answer 79

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.

Answer 80

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.