Quick Study

Question 1

5 Fortified wines aged oxidatively

Answer 1

1. Tawny Ports
2. Madeira
3. Rutherglen Muscat
4. Some Sherries (e.g. Oloroso)
5. Some VDNs

Question 2

2 Fortified wines that will improve in the bottle

Answer 2

1. Vintage Port
2. some LBVs

Question 3

4 Fortified wines that show primary fruit flavors and are meant to be drunk upon release

Answer 3

1. Some VDNs
2. Ruby Port
3. Rosé Port
4. Some White Ports

Question 4

3 Fortified wines whose grapes were left on the vine to concentrate sugars

Answer 4

1. Rutherglen Muscat
2. PX
3. Moscatel Sherry

Question 5

Alcohol levels for Fortified Wines

• Low
• Medium
• High ABV

Answer 5

• Low: 15 - 16.4%
• Medium - 16.5 - 18.4%
• High ABV - 18.5% and above

Question 6

Rutherglen Muscat is fortified to ___% ABV once the fermenting juice has reached ___ to ___% alcohol

Answer 6

17.5% ABV

1-2% alcohol

Question 7

Sweetness, Body, Acidity, Alcohol

Rutherglen Muscat

Answer 7

• Sweet
• Full body
• M+ acidity
• Medium alcohol for a fortified wine

Question 8

Madeiras are fortified to ___- ___% ABV.

Answer 8

17-18% ABV

WHEN it’s fortified depends on the grape (Sercial, Verdelho, Bual, Malmsey) - sweeter styles fortified earlier, drier styles fortified later.

Question 9

Sweetness, Body, Tannin, Alcohol

Basic Ruby Port

Answer 9

• Sweet
• Medium body
• Medium tannin
• High alcohol

Question 10

Maximum yields for:

• Port
• Sherry
• Madeira
• Most VDNs

Answer 10

• Port: 55 hL/ha (though usually comes in ~30 hL/ha)
• Sherry: 80 hL/ha (usually closer to 60-70 hL/ha)
• Madeira: 150 hL/ha
• Most VDNs: 30 hL/ha

Question 11

Port is fortified to ___ to ___% ABV when the fermenting must reaches ___ to ___% alcohol.

Answer 11

19-22% ABV when it reaches 5-7% alcohol

Question 12

Fino and Manzanilla Sherries are fortified to ___%

Answer 12

15-15.5%

Question 13

Amontillado Sherries are first fortified to ___% then to ___%

Answer 13

First to 15-15.5%, then when reclassified fortified to 17% ABV

Question 14

Oloroso Sherries are fortified to ___%.

Answer 14

17% ABV

Question 15

Naturally sweet Sherries are fortified to ___ - ___% ABV when the fermenting must reaches ___ - ___% alcohol.

Answer 15

15-16% ABV when reaches 4-6% alcohol (their fermentation stops naturally; once that happens then it’s fortified)

Question 16

Range/minimum residual sugars in:

• Dry Sherry
• PX
• Moscatel Sherry
• Port
• Muscat VDN
• Grenache VDN
• Rutherglen Muscat
• Classic Rutherglen Muscat
• Grand Rutherglen Muscat
• Rare Rutherglen Muscat

Answer 16

• Dry Sherry: MAX 5 g/L
• PX: min. 212 g/L, can reach 450-550 g/L
• Moscatel Sherry: min. 160 g/L, can reach 325-375 g/L
• Port: 80-120 g/L
• Muscat VDN: 100-125 g/L
• Grenache VDN: 45 g/L (most around 100 g/L)
• Rutherglen Muscat: 180-240 g/L
• Classic Rutherglen Muscat: 200-280 g/L
• Grand Rutherglen Muscat: 270-400 g/L
• Rare Rutherglen Muscat: 270-400 g/L

Question 17

Most VDNs are fortified to ___-___% ABV when the must reaches ___ to ___ % alcohol.

Answer 17

15-18% ABV when must reaches 5-8% alcohol

Question 18

A Colheita Madeira is aged a minimum of ___ years in wood.

A Colheita Port is aged a minimum of ___ years in wood.

Answer 18

Colheita Madeira - 5 years in wood

Colheita Port - 7 years in wood

Question 19

Rootstocks used in Port:

Rootstocks used in Sherry:

Answer 19

Port: 110R and 1103P

Sherry: 333EM, 41-B, 13-5 EVEX