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Sweet & Fortified wines > Sweet and Fortified wines of the world > Flashcards

Sweet and Fortified wines of the world Flashcards

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1
Q

Bordeaux

Graves

A
  • Cerons
  • Barsac (Coutet, Suidiraut, Climens)
  • Sauternes (d’Yquem, Guiraud, Rieussec)

Sauvignon Blanc, Semillon, Muscadelle, Sauvignon Gris
45g/L residual sugar
Ciron and Garonne River conflux

1855 classification:
- 1er Cru Supérieur = d’Yquem (not produced in ‘92, ‘74, 2012)
- 1er Cru = Suidiraut, Rieussec, Climens, Coutet, Guiraud, HAut-Peyraguey…

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2
Q

Bordeaux

Entre de mer

A
  • Cadillac (51g/L)
  • Lupiac (45g/L)
  • St Croix du Mont (45g/L)
  • Premieres cote de Bordeaux (34g/L)
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3
Q

Tries

A

separate trips to the vineyard to pick botrytised grapes

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4
Q

Brodeaux

d’Yquem still wine

A

Ygrec

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5
Q

Bordeaux

Chateau Gilette iconic wine

A

Creme de Tete

10 years ageing in concrete vats

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6
Q

Loire

sweet wine appellations in Loire

A

Anjou-Saumur:
- Coteaux de L’aubance
- Coteaux du Layon

100% Chenin Blanc

Less concentration than Sauternes = min 34g/L (gain versatility with food)

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7
Q

Loire

Sub-appellation of Coteaux du Layon

A
  • Bonnezeaux AOP
  • Quarts de Chaume AOP

Quarts de Chaume = Gran Cru since 2010
On the banks on Layon River
min 85g/L residual sugar
Either Passerillage or Botrytis affected / picked in Tries

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8
Q

Rhone valley

Sweet wine appellations in Northern Rhone

A
  • Hermitage (Vin de Paille: Roussane, Marsanne)
  • Condrieu (Viognier)
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9
Q

Rhone Valley

Sweet wine appellations in Southern Rhone

A
  • Rasteau AOP (VDN / Grenache Blanc, Gris, Noir)
  • Muscat de Beaume de Venise AOP (VDN / Muscat Blanc à Petits Grains, Muscat Rouge à Petits Grains)
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10
Q

South of France

Sweet wine appellations in the South of France

A
  • Mombazillac AOP (Bergerac / Botrytised Bordeaux varieties, particularly Muscadelle)
  • Jurançon (Passerillage / Gros Manseng, Petit Manseng)
  • Pacherenc du Vic-Bilh AOP = Petit Manseng, Petit Corbou, Arrufiac
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11
Q

Germany

Scale used in Germany for sugar levels in the must

A

Oechsle scale
Forms the basis of most of the German wine classification.
In the highest quality category, Prädikatswein the wine is assigned a Prädikat based on the Oechsle reading of the must

The sugar content indicated by the Oechsle scale only refers to the unfermented grape must, never to the finished wine.

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12
Q

Germany

Pradikats Oechsle levels

A

Kabinett – 70–85 °Oe
Spätlese – 76–95 °Oe
Auslese – 83–105 °Oe
Beerenauslese and Eiswein – 110–128° Oe
Trockenbeerenauslese – 150–154 °Oe (affected by botrytis)

EISWEIN is made by late harvesting grapes after they have frozen on the vine and not necessarily affected by noble rot, botrytis, which is the case with Beerenauslese

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13
Q

Austria

Scale used in Austria for sugar levels in the must

A

Klosterneuburger Mostwaage (KMW)

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14
Q

Germany

Term for Noble Rot

A

Edelfaule

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15
Q

Germany

Süssreserve

A

Unfermented grape juice used for Chaptalisation (not allowed at Pradikat level, only Qualitatswein and below)

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16
Q

Germany

Min temperature allowed for Eiswein

A

-7C

-8C in Canada

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17
Q

Austria

Sweet wine region in Austria

A

Burgenland:
- Neusiederslee DAC (village of Illmitz)

  • Ruster Ausbruch DAC (village of Rust : Chardonnay, Muskateller, Pinot Blanc, Neuburger, Welschriesling, Traminer and Pinot Gris)
    Uses botrytized grapes
    Must be hand-harvested
    Production and bottling must occur within Rust
    Must be vintage labeled
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18
Q

Greece

Main sweet wines of Greece

A
  • Santorini Vin Santo
  • Samos (Nectar)
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19
Q

Greece

Vin Santo

A
  • Santorini Island
  • min 51% Assyrtiko + Athiri, Aidani
  • late harvest / sundried grapes (14 days)
  • vintage wines: min 2 years barrel ageing on Thera or Thirasa islands
  • if labelled with aging statement: 4 years ageing / oxidative style (only multiples of 4)
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20
Q

Greece

Samos sweet wines

A

Muscat of Samos PDO:
- high altitude / terraced slopes
- Moscato Aspro = Muscat blanc a petit grains
- VDN, VDL, Naturally sweet wine

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21
Q

Greece

Status reserved for traditional sweet wines

A

Controlled Appellation of Origin (OPE)

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22
Q

Greece

Traditional trellising in Greek’s inslands

A
  • kouloura: basket
  • kladeftiko: rings

Basket trellising system to protect the vines from the Aegean winds and to collect moisture ( morning dew)

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23
Q

Greece

Samos Nectar (naturally sweet wine)

A
  • Vin de Paille
  • Moscato Aspro = Musc blanc a petit grain
  • min 3 years ageing
  • min 300g/L must weight
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24
Q

Portugal

Portugal’s main sweet wine appellation

A

Moscatel de Setubal:
- vinhos licoroso
- Muscat d’Alexandria or Muscat Roxo (min 67%)
- min 85% if labelled varietally (EU regulation)

  • up to 6 months skin maceration following fermentation and fortification
  • up to 5 years large casks ageing prior release
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25
# Spain Sweet wine in Alicante DO
Fondillon - solera style oxidative dessert wine - overripe Monastrell (Mourvedre) - min 10 years ageing
26
# Italy Sweet wines of Piedmont
- Brachetto d'Acqui DOCG: red sweet wine / Brachetto grape - Asti / Moscato d'Asti DOCG: sweet sparkling wine / Muscat blanc a Petit Grains
27
# Italy Sweet wines of Veneto
**Recioto della Valpolicella:** - appassimento method (4 months, 1 more than Amarone) - Corvina, corvinone, rondinella **Recioto di Soave DOCG:** - from delimited area of Soave Superiore - 4-6 months drying grapes - Garganega grapes
28
# Italy *Fruttai*
Attics where grapes are dried during the *Appassimento method* for Amarone and Recioto
29
# Italy Sweet wines of Tuscany
**Vinsanto del Chianti** - Trebbiano, Malvasia - dried until 1st of december - oak ageing (caratelli) **Elba Passito:** - Aleatico grapes - red sweet wine
30
# italy Vin Santo Rosé
Occhio di Pernice (50% sangiovese)
31
# Italy Traditional Vin Santo barrels
Caratelli 50-150L (some reach 225L)
32
# Italy Sweet wines of Sicily
**Passito di Pantelleria:** - Zibibbo (Muscat d'Alexandria) **Moscato di Noto Moscato di Siracusa Malvasia di Lipari DOC**
33
# Hungary Sweet wines of Hungary
**Tokaji Aszú** (min 120g/L) - 6 Puttonyos = 150g/L - 18 months oak ageing **Tokaj eszencia:** - made from the fre-run juice from Noble rot grapes - 3% abv - 450g/L residual sugar | Furmint, Harslevelu, Sargamuskotaly + other autoctonous varieties ## Footnote Since 2013 = Aszú is the equivalent of 5 puttonyos Famous producers: Royal Tokaji Company, Vega Sicilia’s Tokaj Oremus, Disznókõ
34
# Hungary Traditional basket for picking Aszú berries
Puttony - Puttonyos 25kg capacity
35
# South Africa South Africa main sweet wine
Vin de Costance: Muscat de Frontignan / passerillage ## Footnote Known then as the "governor's wine" Costantia founded in 1685
36
# Canada Canada main sweet wine
Eiswein (production allowed at -8C )
37
# Australia Australia's sweet wine appellations
- Riverina: Semillon / botrytis / eg: De Bortoli Noble One - Hunter Valley: Semillon / botrytis (sauternes style) - Rutherglen Muscat / Glenrowan Muscat : VDN / Brown Muscat (Muscat Rouge a Petit Grains) / Muscat Blanc a Petit Grain
38
# Australia New name for australia's Tokay
Topaque (sweet fortified wine / Muscadelle) ## Footnote Since 2007
39
# Fortified wines 3 methods of Fortification
- Arrested fermentation through the addition of spirit while sugars remain (Port) - fortification after the fermentation has concluded (Sherry) (dry, unless addition of sweetened wine/grape sugar) - Fortification of grape must prior to fermentation (produces a *mistelle* rather than a fortified wine) (in Champagne = Ratafia; in Cognac = Pineau des Charentes; in Armagnac = Floc de Gascogne; in the Jura, Macvin du Jura)
40
# Port When was Douro demarcated
1756
41
# Port Port red grape varieties
- Touriga Nacional - Touriga Francesa - Tinta Roriz - Tinta Cão - Tinta Barroca - Tinta Amarela - Tinta Francisca - Bastardo - Mourisco Tinto
42
# Port Port white grape varieties
- Gouveio - Malvasia Fina - Viosinho - Rabigato - Esgana Cão (Sercial) - Folgasão
43
# Port Lagares
traditional low, granite vats where grape were foot-crushed and fermented
44
# Port Port vinification process
2-3 days until the desired level of residual sugar is reached Then wine is pressed off the solids and prepared for fortification Addition of AGUARDENTE = 77% neutral grape spirit
45
# Port Traditional Port barrel
**Pipe** 550L (Douro) / 620L (Vila nova de Gaia)
46
# Port 2 broad styles of Port
Ruby = bottle aged (includes Vintage port) Tawny = aged in wood
47
# Port Ruby Port
Aged in wood/cement/steel for 2-3 years prior bottling Uncomplicated, deeply coloured / no vintage date **Ruby reserve port** = more complex
48
# Port Vintage Port
Produced Only in declared exceptional vintages Aged in cask for 3 years / bottled by the 30th july of the 3rd year after harvest
49
# Port Single Quinta vintage port
Product of one estate's harvest
50
# Port LBV
**Late bottle vintage:** 4-6 years cask ageing before bottling | Halfway between Ruby and Tawny
51
# Port Tawny Port
Do not undergo extensive cask aging Paler wines / lesser vineyards and vintages **Reserve Tawny Port:** - Min 7 years aging prior bottling - Blend of several vintages - Doesn’t improve with additional bottle aging
52
# Port Tawny with indication of age
10 / 20 / 30 /40 / 50 years old +40 = oxidative rancio style Typically racked once annually / refreshed with additional spirit to compensate evaporation
53
Colheita Tawny Port
Vintage dated port that spends min 7 years in cask
54
# Port Port declared vintages post 2000
00 03 07 11 16 17
55
# Sherry Sherry triangle
- Jerez de la Frontera - Sanlucar de Barrameda - El Puerto de Santamaria ## Footnote 7000ha under vine
56
# Sherry Sherry grape varieties
- Palomino fino (98% of plantings / most on albariza soils) - Moscatel fino (used for sweet wines and as sweetening agent) Grown on Barros and Arenas soils - Pedro Ximenez ## Footnote + Palomino de Jerez (not common)
57
# Sherry Main soils in Sherry
**Albariza** 60-80% chalk / white / absorb and hold moisture and reflect sun , preventing the soil from drying out too much Classified as JEREZ SUPERIOR (divided in *Pagos* = single vineyards) **Arenas:** clay + sand + limestone + 10% chalk **Barros:** clay + decomposed matter + 10% chalk (more fertile)
58
# Sherry The 2 winds in the Sherry region
- **Levante:** Hot, Easterly (dries grape during ripening) - **Poniente:** Cool, westerly / allows the growth of FLOR in the Bodegas
59
# Sherry 3 sections of pressing
- Primera Yema (free run juice) - Secunda Yema - Mosto Prensas (used for unclassified wine or distilled)
60
# Sherry Traditional Sherry casks
**Botas** 600L
61
# Sherry Fortification of Sherry
Fino/Manzanilla/Amontillado = fortified to 15-15.5% to allow Flor develpment (Biological ageing) Oloroso = fortified to 17-18% = Oxidative ageing (either dry or sweetened)
62
# Sherry *Sobretabla*
Wines that were classified delicate enough for Fino in the 1st classification after fermentation are fortified to 15% moved to butts (named Sobretablas) Between 6 months to 1 year after are ready for the 2nd classification, where it will be determined if they will continue as Fino or start an oxidative path (Palo cortado)
63
# Sherry Classification of Sherry
After 12 months ageing, the sobretabla is classified in: - Fino (una palma, dos palma, tres palma) - Palo Cortado (flor is stopped by fortification to 17-18%) - Oloroso
64
# Sherry Palma
- Fine delicate sherry, protected by flor from oxidation - Will develop into Fino style - Una Palma = 3-4 years - Dos Palmas = 8-10 years - Tres Palmas = 15-25 years - Cuatro Palmas = +35 years
65
# Sherry Palma Cortada
- More robust Fino - May emerge as Amontillado
66
# Sherry Palo Cortado
- even if the flor is still present, the winemaker decides to fortify to 17-18% due to the wine richness - oxidative ageing path (fortification destroy the flor) - rarity
67
# Sherry Raya
- Started as fino but flor eventually died - Fortified to 17-18% to become Oloroso
68
# Sherry *Solera*
system of fractional blending
69
# Sherry *Criadera*
levels of the solera system (corresponding to vintages) Solera = bottom level from which the wine is bottled
70
# Sherry *Generoso wines*
Dry styles of Sherry: - fino - amontillado - oloroso - Palo Cortado
71
# Sherry *Generoso wines* from Sanlucar de Barrameda
- Manzanilla Fina: similar to fino - Manzanilla Pasada: similar to Amontillado - Manzanilla Añada: no solera (static ageing)
72
# Sherry *Venencia*
Special small cup with long handle used to taste sherry
73
# Sherry *Copita*
Traditional sherry glass
74
# Sherry Sweetening of Sherry
Done by addition of PX or VINO DULCE VINO DULCE = fermenting PX or Moscatel to 5% then arresting fermentation by adding grape brandy
75
# Sherry Darkening of Sherry
Addition of Sancocho/Arrope to the wine Sancocho = boiled PX must to 1/3 of it's volume Arrope = boiled PX must to 1/5 of it's volume
76
# Sherry Natural sweet sherry
From sundried PX grapes or Moscatel Fermented to 5% then fortified to 15-22%
77
# Sherry Cream sherry
**Pale cream sherry** = wine under flor fortified to 15.5% with RCGM **Medium cream Sherry** = fortified to 15-22% / similar to pale creasm but amber in colour **Cream, sherry** = Oloroso + sweetening and colouring (PX)
78
# Sherry VOS Sherry / VORS Sherry
VOS = 20+ years in botas VORS = 30+ years in botas
79
# Madeira Grape varieties
- TINTA NEGRA (85% of production) - Esgana Cao (Sercial) - Verdelho - Boal ( Bual, Malvasia Fina) - Malmsey
80
# Madeira 3 methods of warming up of the wines after fortification prior maturation (Madeira)
- **Estufagem:** ESTUFA (stainless steel vats) with serpentine coil that circulate hot water inside (45-50C / at least 3 months = sugars slowly caramelise) - **Armazens de calor:** Rooms warmed up by pipes or tanks / warming up over a longer period of time than Estufagem method - **Canteiro:** Cask-aged for at least 2 years in lodge-attics = gentler natural warmth of the sun
81
82
# Madeira *Frasqueiras*
Min 20 years aging in cask From a single noble variety Canteiro process May age in demijohns for decades after cask aging One of the most long lived wines in the world
83
# Madeira Madeira styles
- Sercial (driest) - Verdelho (med-dry) - Boal (med-sweet) - Malmsey (sweet)
84
# Madeira Rainwater
Multi vintage 100% tinta negra Medium dry / light style
85
# Madeira Vinho da Roda / Vinho da Torno / Vinho da volta
Madeira wines that underwent an ocean journey across the equator
86
# Madeira Colheita
Min 85% grapes from a single vintage / min 5 years aging prior bottling May be blend or varietal Like a vintage Madeira, without extended cask aging, complexity and cost of a true vintage Madeira
87
# Madeira Reserve / Special reserve / Extra reserve
**Reserve:** Multi vintage 5-10 years aging **Special Reserve:** Multi vintage 10-15 years aging Single noble grape variety Canteiro process **Extra Reserve:** 15-20 years aging
88
# Madeira Seleccionado (Madeira)
Multi vintage Include a blended wine that is beteeen 3 to 5 years old Tinta negra dominant / Estufagem method
89
# Marsala Sicilian fortified wine
**Marsala** - first manufactured by John Woodhouse (English Port and Sherry merchant) in 1773 - 3 styles: *ambra*, *oro*, *Rubino*
90
# Marsala Grapes for Marsala
White grapes: Grillo, Catarratto, Inzolia (Ansonica), and Damaschino (used for *Ambra* and *Oro* style) Red grapes: Perricone, Calabrese (Nero d’Avola), and Nerello Mascalese (*Rubino* style)
91
# Marsala Ageing classifications
- Fine = 1 year ageing in cask - Superiore = 2 years - Superiore Rioserva = 4 years - Vergine = 5 years (must be *Secco*, no addition of *mosto cotto* allowed) - Vergine stravecchio = min 10 years
92
# Southern Rhone Fortified wines appellations in the southern Rhone
**Rasteau AOP** = VDN / White,red, rose / Grenache blanc, gris, noir **Muscat de Beaume de Venise** = Muscat Blanc a petit grains / Muscat Rouge a petit grains
93
# France *mutage*
Stopping the fermentation by addition of alcohol (VDN / VDL)
94
# Languedoc-Roussillon Fortified wines of Languedoc-Roussillon
**Rivesaltes AOP:** - VDN - ambré, grenat, tuilé, and rosé style - Grenache (Noir, Gris, and Blanc), Maccabéo, Tourbat, Muscat of Alexandria, and Muscat à Petits Grains - **Muscat de Rivesaltes** = 100% Muscat (either kind) **Maury AOP:** Grenache blanc, gris, noir (similar style to Rivesaltes) **Banyuls:** Fortified red (mostly grenache noir based) ## Footnote Rivesaltes is the birthplace of VDN: Arnaud de Villeneuve, a 13th-century physician, introduced the process of mutage as a means of medicinal elixir-brewing
95
# France *Rancio*
a deliberately oxidative and maderized style in which the wine is left in open barrels, exposed to sunlight and temperature.
96
# Sweet Vin Santo del Chianti profile
**PROFILE:** caramel, dried fruits, nuts, honey, savory and earthy notes. **PAIRINGS:** Cantucci = almond biscuits Blue cheese / hard cheeses = contrast Rich profile complements spiced or fruit based desserts
97
Sauternes profile
**PROFILE:** Honeyed apricot Butterscotch Caramel Coconut Mango Ginger Citrus Tropical fruit Honeysuckle toasted baking spices Saffron (with age) **PAIRINGS:** Cheese Foie Gras Ice cream Cheesecake Fruit tarts / fruit based desserts

Sweet & Fortified wines (1 decks)

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