Andalucia Flashcards
What styles are made in Condado de Huelva DO?
Blanco
Blanco Joven: fermentation temp. cannot exceed 20°C
Blanco Tradicional: traditional fermentation
Condado Pálido: Generoso style produced in a solera, biological aging
Condado Viejo: Generoso style produced in a solera, oxidative aging
Vino Generoso de Licor: Generoso style produced in solera, may be released as “pale dry”, “cream”, “pale cream”, and “medium”
What is the recommended grape of Candado de Huelva DO?
Zalema
Accounts for 90% of plantings, but being replaced by superior Palomino Fino and Pedro Ximénez
What styles are made in Montilla-Moriles DO?
Vino Generoso (not always fortified):
Fino
Amontillado
Oloroso
Palo Cortado
Vino Dulce Natural (fortified):
Pedro Ximénez: min. 272 g/l must weight
Moscatel: min. 212 g/l must weight
Blanco
What is the primary grape in Montilla-Moriles DO?
Pedro Ximénez
Accounts for over 75% of plantings
What are the Color Indications of Málaga DO?
Dorado/Golden: Produced without the addition of arrope
Rojo Dorado/Rot Gold: Produced with the addition of up to 5% arrope
Oscuro/Brown: Produced with the addition of between 5-10% arrope
Color: Produced with the addition of between 10-15% arrope
Negro/Dunkel: Produced with the addition of at least 15% arrope
What does “Lagríma” mean?
A traditional style of Málaga Vino de Licor produced without any mechanical pressing.
What is Lacrimae Christi?
Lágrima wines aged a min. 2 years in oak.
What is “Pajarete”?
A traditional style of Málaga (Vino de Licor or Vino Naturalmente Dulce) produced without the addition of arrope.
What is “Vendimia Asoleada”?
Málaga DO:
Wines produced solely from Pedro Ximénez and/or Moscatel dried through the “soleo” method.
What are the aging requiremets for Málaga DO?
Málaga Pálido: less than 6 months aging (also 100% recommended varietals)
Málaga: min. 6 to 24 months in oak
Málaga Noble: 24 to 36 months in oak
Málaga Añejo: 36 to 60 months in oak
Málaga Transañejo: min. 60 months in oak
What is “Vino Tierno”?
Málaga DO:
“sunned” grapes, fortified after fermentation starts, 350 g/l min. must weight (after “soleo” drying process)
What styles are made in Sierras de Málaga DO?
Varietal
Blanco
Rosado
Tinto
What is the Subzone of Sierras de Málaga DO?
Serranía de Ronda
