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Spain > Andalucia > Flashcards

Andalucia Flashcards

1
Q

Andalucía wine map

A
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2
Q

Two major styles of Condado de Huelva

A

Condado Pálido:
Aged biologically under flor like a Fino Sherry, and similarly fortified to approximately 15.5% alcohol

Condado Viejo:
Fortified between 17 and 22% alcohol, the wines are aged oxidatively and better resemble Oloroso Sherry at their finest

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3
Q

Main white grape of Condado de Huelva DO

A

Zalema

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4
Q

Medium or Cream Sherry of Condado de Huelva are aging in what kind of oak

A

American oak Butts
~ up to 650 L

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5
Q

Málaga and Sierras de Málaga are designated for what style of wines

A

Málaga: Sweet wines
Sierras de Málaga: Dry white, rosé, red

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6
Q

Málaga subzone map

Which one is the primary source for Sierras de Málaga DO wines

A

Serranía de Ronda is the primary source for Sierras de Málaga wines

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7
Q

Recommended grapes of Málaga

A

Pedro Ximénez
Moscatel de Alejandría
Moscatel de Grano Menudo (Moscatel Morisco)

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8
Q

The only red grape authorized in Málaga

A

Romé is the only red grape authorized

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9
Q

The most famout sweet wines are made from what kind of process in Málaga

A

Soleoprocess
sun-dried grapes

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10
Q

In Málaga, clusters are left to rasinate outdoors on what for Soleo process

A

Grass mats, orEspartos

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11
Q

What is “Vino de Uvas Pasificadas Dulce” in Málaga

A

Unfortified sweet wines produced from dried grapes

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12
Q

What is “Vino Naturalmente Dulce” in Málaga

Min. must weight

A

Overripe Pedro Ximénez or the Moscatels and is unfortified

Min. 300 g/L

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13
Q

Three Dulce Vino de Licor styles in Málaga

A

Vino Maestro: Wine fortified before fermentation starts (Mistela)

Vino Dulce Natural: Wine fortified after fermentation starts (VDN)

Vino Tierno: Wines fortified after fermentation starts, but made with sunned grapes (Soleo)

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14
Q

What is “Vino de Uvas Sobremaduradas”

A

Sweet wines produced from late harvest / overripe grapes

Not fortified

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15
Q

Aging Requirements for Vino de Licor:
Málaga Pálido
Málaga
Málaga Noble
Málaga Añejo
Málaga Trasañejo

A

Pálido: no minimum (produced without the addition of arrope)

Málaga: min. 6 months in oak

Noble: 2 to 3 years in oak

Añejo: 3 to 5 years in oak

Trasañejo: min. 5 years in oak

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16
Q

What are Arrope, Pantomima, Vino Borracho

A

Arrope: Concentrated grape must heated and reduced

Pantomima: Concentrated grape must heated and reduced to 50% of its original volume

Vino borracho: Aka “drunk wine,” a fortifying agent consisting of both wine and spirit

17
Q

Which DO was promoted from VCIG to DO in 2021

A

Granada

18
Q

Granada subzones

A

Contraviesa-Alpujarra
Geoparque-Norte
Poniente

19
Q

Espumoso from Contraviesa-Alpujarra of Granada must be 70% of which grape

A

Vijiriego

Spain (11 decks)

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