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aging RS ABV Flashcards

1
Q

portugal- traditional method ‘reserva’ indicates what?

A

minimum period of 12 months on the lees prior to dégorgement.

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2
Q

portugal- ‘reserva’ indiicates what?

A

alcohol content of at least 0.5% higher

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3
Q

Portugal ‘colheita Seleccionada’ indicates what?

A

minimum 1% higher alcohol content than established by the regional appellation

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4
Q

Portuguese table wines ‘garrafeira’ indicates what

A

min aging- Tinto min 30 months, including at least 12 months in bottle. Branco /rosado min 12 months with at least 6 in bottle.

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5
Q

VDP- GG white

A

1 year (September 1 of the year after harvest)

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6
Q

VDP GG red

A

2 years (1 year in wood)

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7
Q

bourbon

A

aging 2 years in new charred oak barrels ; if less than 4 years of aging must have age statement on label

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8
Q

bourbon bottled in bond

A

min 4 years in federally bonded warehouse (bottled at 100 proof) Bottled-in-Bond Act of 1897

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9
Q

reserva in Argentina white & red

A

6 months ; 1 year

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10
Q

gran reserva in Argentina white & red

A

1 year ; 2 years

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11
Q

reserva in Chile

A

vague oak aging

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12
Q

reserva especial in Chile

A

vague oak aging

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13
Q

reserva privada- chile abv

A

12.5

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14
Q

gran reserva- chile abv

A

12.5

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15
Q

bordeaux superiore

A

17g/l

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16
Q

graves superiore rs

A

34gl

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17
Q

premieres cotes de Bordeaux

A

34g/l

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18
Q

pineau des charantes’Old:

A

aged for at least 5 years in oak

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19
Q

pineau des charantes Very Old/Extra Old:

A

aged for at least 10 years in oak

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20
Q

armagnac abv

A

40%

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21
Q

Armagnac VS / ***:

A

1-3 years old

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22
Q

Armagnac VSOP / Napoléon

A

min 4 years old

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23
Q

Armagnac XO:

A

min 10 years old

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24
Q

Armagnac Hors d’Age:

A

10 years old

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25
Q

Armagnac XO Premium:

A

20 years old

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26
Q

Armagnac Vintage:

A

10 years in oak - year of harvest, not year of distillation

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27
Q

Cognac VS / *** / de Luxe / Grand Choix / Surchoix

A

2 years old

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28
Q

Cognac Supérieur:

A

3 years old

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29
Q

Cognac VO / VSOP / Réserve: min.

A

4 years old

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30
Q

Cognac VVSOP / Grande Réserve:

A

5 years old

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31
Q

Cognac Napoléon / Extra / Royal / Très Vieux / Vieille Réserve:

A

6 years old

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32
Q

Cognac XO:

A

10 years old

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33
Q

Cognac XXO

A

14 years old

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34
Q

cognac gen min aging?

A

Prior to release, Cognac must be aged in oak casks for a min. 2 years (from April 1 of the year following the harvest)

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35
Q

tequila blanco

A

no req

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36
Q

tequila reposado

A

2 months to 1 year in oak or encino oak containers.

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37
Q

tequila anejo

A

1-3 years in oak or encino oak barrels. Maximum barrel size is 600 liters.

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38
Q

tequila extra anejo

A

min 3 years in oak or encino oak barrels. Maximum barrel size is 600 liters.

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39
Q

scotch

A

min 3 years maximum capacity of 700 liters

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40
Q

scotch single malt avg min age?

A

10 years

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41
Q

scotch distillate must be nor more than what abv?

A

94.8% abv

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42
Q

EU, vodka & gin must have a minimum abv ?

A

37.50%

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43
Q

tequil abv range?

A

35-55%

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44
Q

Madurado en Vidrio:

A

Matured in glass for 12 months in cool dark place.

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45
Q

“élevés sous bois” martinique aoc

A

min 1 years

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46
Q

“vieux” martinique rum

A

min 3 years

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47
Q

Martinique VO:

A

min. 3 years in oak barrels

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48
Q

Martinique VSOP/Réserve Spéciale/Cuvée Spéciale/Très Vieux:

A

min. 4 years in oak barrels

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49
Q

Martinique XO/Hors d’Age/Extra Vieux/Grande Réserve:

A

min. 6 years in oak barrels

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50
Q

Martinique Vintage:

A

6 years in an oak cask of less than 650 liters. Vintage indicates the year of distillation

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51
Q

rais baixas albarino labeled abv

A

Albariño: 11.3%

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52
Q

Tinto Barrica in ribeira sacra

A

min. 6 months in wooden barrels of no more than 500 liters capacity

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53
Q

4 months in wooden tanks from ribeira sacraa

A

tinto garda

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54
Q

7 months in wooden tanks from ribeira sacra

A

branca garda

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55
Q

priorat tinto min abv

A

13.50%

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56
Q

priorat blanco min abv

A

13

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57
Q

Garnatxa de Tarragona aging

A

min. 2 years

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58
Q

catalunya Vino Rancio

A

min. one year in oak

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59
Q

malaga palido aging

A

less than 6 months aging

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60
Q

Málaga aging

A

min. 6 to 24 months in oak

61
Q

malaga noble aging

A

24 to 36 months in oak

62
Q

malaga anejo aging

A

36 to 60 months in oak

63
Q

malaga trans anejo aging

A

60 months in oak

64
Q

dry sherry rs

A

5-45 g/l residual sugar

65
Q

medium sherry rs

A

5-115 g/l residual sugar, usually produced from Amontillado

66
Q

pale cream sherry rs

A

45-115 g/l residual sugar, usually produced from Fino

67
Q

cream sherry rs

A

115-140 g/l residual sugar, usually produced from Oloroso

68
Q

Fino sherry abv

69
Q

amontillado sherry abv

70
Q

oloroso and palo cortado sherry abv

71
Q

dry/medium sherry abv

72
Q

pale cream/cream sherry abv

73
Q

gen sherry solera aging req

A

solera for a min. 2 years prior to release

74
Q

VOS sherry aging

A

20 years - min avg

75
Q

VORS sherry aging

A

30 years - min avg

76
Q

min rs VDN moscatel/dulce sherry

A

160 g/l residual sugar

77
Q

min rs VDN PX sherry

A

min 212 g/l residual sugar

78
Q

Varietal Alvarinho Vinho Verde min abv

A

Varietal Alvarinho 11.5%

79
Q

Vinho verde branco min abv?

80
Q

wine labelled vinho verde lima min abv?

81
Q

portuguese wine labled ‘vihno leve’ max abv?

82
Q

carvacales

A

15% (22% maximum)

83
Q

colares min abv?

84
Q

setubal Superior:

A

Superior: Minimum 5 years of age

85
Q

Deutscher wein min abv, MW

A

8.5% min; 44-50

86
Q

Landwein germany min abv, MW

A

8.5%; 47-55

87
Q

germany erste gewachs

A

12/13 % (riesling/pinot noir); 85/90

88
Q

germany kabinett/spatlese/auslese abv

89
Q

germany eiswein/beer/trockenauslease abv

90
Q

wein

91
Q

landwein min abv?

92
Q

kabinett

93
Q

spatlese/auslese / all

94
Q

min must weight for mosel elbling kabinett?

95
Q

Maximum residual sugar for ertes gewachs Riesling and Pinot Noir ?

A

9g/l; 6 g/l

96
Q

gross gewaches new aging

A

White wines September 1st of the following year. For red wines until June 1st of the second year after the harvest.

97
Q

erstes gewachs general min abv?

98
Q

gross gewaches general min abv?

99
Q

Halbtrocken:

A

Half-dry, generally less than 18 g/L residual sugar.

100
Q

Lieblich

A

(medium-sweet) = max. 45 g/L

101
Q

Sweet

A

min. 45 g/L

102
Q

Austria ‘Reserve’ min abv & aging?

A

13%; Whites = March 15 release; reds: Nov 1

103
Q

Mittleburgendland & eisenberg DAC aging? min abv?

A

12.5%; Aug 1 & September 1 of the year following the harvest.

104
Q

Mittleburgendland & eisenberg DAC Reserve Aging; min abv?

A

13%; May be released from March 1 of the second year following the harvest (must be aged in wood).

105
Q

ruster ausbruch min rs? mw?

106
Q

kremstal abv

107
Q

kamptal abv

A

11.5/12/12/5/13

108
Q

traisental abv

A

11.5/12/12/5/13

109
Q

weinvertal abv

110
Q

carnuntum abv

111
Q

maule VIGNO

A

The wine must be aged for at least 2 years prior to release

112
Q

Vin d’Alsace min pot abv blanc

A

Blanc: 9.5%

113
Q

Vin d’Alsace Pinot Blanc, Pinot, Riesling, Auxerrois

114
Q

Vin d’Alsace Gewurztraminer, Pinot Gris

115
Q

Alsace GC (most)

A

Riesling/Muscat: 11%

116
Q

Alsace GC (most)

A

Pinot Gris/Gewurztraminer: 12.5%

117
Q

Alsace VT abv

A

Riesling, Muscat: 14.5%; Pinot Gris, Gewurztraminer: 16%

118
Q

Alsace SGN abv

A

Riesling, Muscat: 16.4%; Pinot Gris, Gewurztraminer: 18.2%

119
Q

Alsace blanc MW

A

Blanc: 144 g/l

120
Q

Alsace GC MW blanc

A

Riesling/Muscat:168 g/l; Pinot Gris/Gewurztraminer: 193 g/l

121
Q

Alsace VT MW

A

Riesling, Muscat: 244 g/l; Pinot Gris, Gewurztraminer: 270 g/l

122
Q

Alsace SGN MW

A

Riesling, Muscat: 276 g/l; Pinot Gris, Gewurztraminer: 306 g/l

123
Q

alsace aging VT, SGN

A

June 1 of the second year following the harvest

124
Q

Vin d’Asace max RS Riesling

A

Riesling: 6 g/l (if the wines have been chaptalized), 9 g/l (if tartaric acid is less than 6 g/l), 12 g/l (if tartaric acid is greater than 6 g/l) –this does not apply to SGN or VT Riesling, or Riesling labeled with a lieu-dit

125
Q

Vin d’Asace max RS rose

A

Rosé: 4 g/l

126
Q

alsace

A

VT: 55 hl/ha

127
Q

alsace

A

SGN: 40 hl/ha

128
Q

Blanc “Haut Benauge” RS

129
Q

cotes de bordeaux Rouge rs

A

Rouge: Max. 3 g/l

130
Q

cotes de bordeaux blanc rs

131
Q

cotes de bordeaux Moelleux rs

132
Q

cotes de bordeaux Liquoreux rs

A

min 51 g/l

133
Q

sauternes aging

A

June 30 of the year following the harvest

134
Q

st estephe, pauillac, st julien aging

A

june 15 year after harvest

135
Q

muscadet sevre et main ‘sur lie’

A

on lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest until Dec 31 year after harves , not marketed until mar 8

136
Q

Goulaine and Le Palletaging

A

on fine lees until at least April 1 of the second year following the harvest

137
Q

Gorges, Clisson, Mouzillon-Tillières, Monnières-Saint-Fiacre, and Château-Thébaud aging

A

October 1 of the second year following the harvest

138
Q

rose de loire rs

139
Q

noble jouie rs?

140
Q

rose d’anjou rs

141
Q

cabernet d’anjou rs?

142
Q

vouvray sec max rs?

A

8g/l (Total acidity must be within 2 g/l of the total residual sugar.)

143
Q

cote rotie abv

144
Q

Hermitage vin de paille min abv

145
Q

Hermitage vin de paille drying time

A

45 days (to min must weight of 350 g/l)

146
Q

cdp min abv

147
Q

cairanne vieille vigne min age for grenache?

A

30 years (20 years for Syrah and Viognier)

148
Q

Plots with young vines may not be allowed to be labeled with the appellation until how old in cairanne?

aging (2 decks)

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