Andalucia Flashcards
Medium or Cream Sherry of Condado de Huelva are aging in what kind of oak
American oak Butts
600 ~ 650 L
Two major styles of Condado de Huelva
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
Andalucía wine map
Málaga and Sierras de Málaga are designated for what style of wines
Málaga: Sweet wines
Sierras de Málaga: Dry white, rosé, red
What is “Vino Naturalmente Dulce” in Málaga
Min. must weight
Overripe Pedro Ximénez or the Moscatels and is unfortified
Min. 300 g/L
Main white grape of Condado de Huelva DO
Zalema
Which DO was promoted from VCIG to DO in 2021
Granada
The most famout sweet wines are made from what kind of process in Málaga
Soleoprocess
sun-dried grapes
Aging Requirements for Vino de Licor:
Málaga Pálido
Málaga
Málaga Noble
Málaga Añejo
Málaga Trasañejo
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
What is “Vino de Uvas Sobremaduradas”in Málaga
Sweet wines produced from late harvest / overripe grapes
Not fortified
The only red grape authorized in Málaga
Romé is the only red grape authorized
Espumoso from Contraviesa-Alpujarra of Granada must be 70% of which grape
Vijiriego
Málaga subzone map
Which one is the primary source for Sierras de Málaga DO wines
Serranía de Ronda is the primary source for Sierras de Málaga wines
What is “Vino de Uvas Pasificadas Dulce” in Málaga
Unfortified sweet wines produced from dried grapes
In Málaga, clusters are left to rasinate outdoors on what for Soleo process
Grass mats, orEspartos
Granada subzones
Contraviesa-Alpujarra
Geoparque-Norte
Poniente
Recommended grapes of Málaga
Pedro Ximénez
Moscatel de Alejandría
Moscatel de Grano Menudo (Moscatel Morisco)
What are Arrope, Pantomima, Vino Borracho
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
Three Dulce Vino de Licor styles in Málaga
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)
Wine style of Granada
Blanco
Rosado
Tinto
Espumoso
Uva Sobremaduradas (overripe grape)
