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CILSOMM > 4.25 Fortified Wines > Flashcards

4.25 Fortified Wines Flashcards

1
Q

What’s a fortified wine?

A

To fortify, alcohol (most often neutral grape spirit) is added to the wine to protect it from spoiling , increase its body and add warmth.

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2
Q

Name 2 fortified wines

A

Port
Sherry

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3
Q

Port’s and sherries are fortified at different points in the production process. Describe the timing of each.

A

Ports are fortified DURING fermentation (interrupting fermentation).

Sherries are fortified AFTER fermentation.

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4
Q

Where is Shery produced?

A

Around the Spanish town of Jerez de la Frontera in SW Spain

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5
Q

In general terms, describe different Sherry styles.

A

From pale and DRY (extremely) to dark brown cloyingly sweet.

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6
Q

Name 3 styles of DRY Sherry.
Why are they different?

A

Fino
Oloroso
Amontillado

Different ageing periods and different conditions within the solera (heat, humidity, etc.)

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7
Q

Name 2 styles of SWEET sherry

A

Cream Sherry
PX (Pedro Jimenez)

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8
Q

Describe the different styles of Cream Sherry

A

Pale Cream = sweetened Fino Sherry
Medium Cream and Cream Sherries = sweetened Amontillado or Oloroso Sherry

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9
Q

What grapes are used in Sherry production?

A

Palomino
Pedro Ximénez (often abbreviated PX)

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10
Q

What is a solera system?

A

A fractional blending system. Layers of barrels are stacked one level upon another. The layers contain wines of the same age and development.

The barrel layers are blended together as they age to create and sustain a consistent house style.

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11
Q

What’s Flor?
How does it impact the wine?

A

A layer of yeast (white and puffy!) that develops and grows on the surface of the Sherry (Sherry barrels are not filled to the top).

Flor protects the wine from oxygen.

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12
Q

Are Fino sherries oxidatively aged? or biologically aged?

A

Biologically, under the layer of Flor.

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13
Q

What’s the abv of Fino Sherry?

A

~15%

The base wine is fortified to this level before entering the solera. If fortified higher than ~15%, Flor cannot develop.

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14
Q

Describe the profile of Fino Sherry.

A
  • Dry
  • ~ 15% abv (low for a fortified wine)
  • Pale lemon
  • Pronounced aromas of apple, almond and bread dough (from the Flor)*
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15
Q

Should Fino Sherry be served chilled?

A

Yes

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16
Q

Should Fino Sherry be consumed young?
Why?

A

Yes (after bottling, they loose their freshness quickly)

17
Q

Which dry Sherry that doesn’t develop flor?
Why doesn’t it?

A

Oloroso

It’s fortified to 17% abv prior to aging in the solera. The flor can’t handle it!

18
Q

Are oloroso sherries oxidatively aged? or biologically aged?

A

Oxidatively

The barrels are never filled and no flor develops to protect the wine from oxygen.

19
Q

Describe the profile of Oloroso sherry.

A

Deep brown
Aromas/flavors of dried fruits, deep caramel, and nuts.

20
Q

Which style of dry sherry is between Fino and Oloroso?

How is this style produced?

A

Amontillado

Amontillado starts off in a Fino method, aging biologically (under flor). But it’s later refortified to 17% like an Oloroso level, killing the flor and aging oxidatively.

21
Q

Describe the profile of Amontillado sherry.

A

Deeper in color than Fino with flavors of both bread dough (biological) and walnuts/caramel (oxidative)

22
Q

How is PX (Pedro Ximénez) made? (remember, this is a sweet style)

A
  • Pedro Ximénez grapes are sun-dried before fermentation (concentrating the sugars.
  • After fortification the wine is aged oxidatively
23
Q

Describe PX wine style.

A

Deep brown
SWEET
Dried fruit, licorice and molasses aromas/flavors

24
Q

What type of wine is often used as a sweetening agent in Cream Sherries?

A

PX

25
Q

Describe the sweetness level of Port.

A

Port’s ALWAYS sweet as fortification is done, killing the yeast before fermentation’s complete.

26
Q

Where are Port grapes grown?

A

The Upper Douro region of Portugal.

27
Q

Is Port single varietal or blended?

A

Its made from a blend of mostly black grapes, also most are made from a blend of vintages.

28
Q

List 5 types of Port from least oxidized, to most oxidized

A

Ruby Port
Reserve Ruby Port
Late Bottled Vintage Port (LBV)
Vintage Port
Tawny-style port

29
Q

Which Port style is the most simple, straightforward, low tannin and fruity?

A

Ruby Port

30
Q

Describe the differences between Ruby Ports and Reserve Ruby Ports.

A

Ruby Port is simple, straightforward, low tannin and fruity.

Reserve Ruby Ports are:
* Higher quality
* Higher quality grapes
* Longer maturation (Remember: maturation rather than the grapes determines the style of Port)
* Greater flavor intensity

31
Q

What does LBV stand for?

A

Late Bottled Vintage Port

These wines are from a single vintage, and are aged in oak before bottling.

32
Q

Describe the differences between LBV Ports and Vintage Ports.

A

LBV:
* Quality grapes from a single vintage
* Aged for several years in oak before bottling
* Shares flavor Characteristics with both fruity Ruby and mellow Tawny
* Doesn’t need decanting
* Doesn’t need bottle aging
* Produced in good vintages (but not the best)
* Price friendly

Vintage
* Highest-quality grapes from a single vintage
* Aged just a few years in oak before bottling
* Flavor is intense, concentrated, and complex
* Requires decanting
* Requires bottle aging
* Only produced in exceptional vintages
* Expensive

33
Q

Which is likely to have higher tannins, more sediment, and greater concentration: LBV or Vintage Port?

A

Vintage

(LBV spends more time in cask than Vintage Port . More oxygen exposure means more tannins precipitate into sediment.)

34
Q

Do producers make vintage ports every year.

A

No. Only in the best years.

Vintages can only be declared by Port producers in the Douro and are declared only in the very best vintages.

35
Q

Why are Tawny ports tawny?

A

From oxidation.

These wines are age for years, sometimes decades, in small oak casks.

36
Q

Describe the profile of Tawny Port.

A
  • Sweet
  • High alcohol
  • Full body
  • Dried fruits
  • Nuts and caramel from oxidation
37
Q

How’s the age of Tawny Ports differentiated?

A

10 year
20 Year
30 Year
40 Year

(called age indication)

38
Q

If a Tawny Port doesn’t have an age indication, what can we assume about the quality of the wine?

A

it’s simple, fruity, with low tannins and a pale color

CILSOMM (22 decks)

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