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* MS Saul > Castilla La Mancha, Extremadura, Andalucia > Flashcards

Castilla La Mancha, Extremadura, Andalucia Flashcards

1
Q

What are the 8 DO’s of Castilla La Mancha?

A

Mondejar

Mentrida

Ucles

La Mancha

Manchuela

Ribera del Jucar

Almansa

Valdepenas

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2
Q

What current DO’s were once part of the La Mancha DO?

A

Mentrida

Almansa

Ribera del Jucar

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3
Q

Synonym in Castilla La Mancha for Tempranillo?

A

Cencibel

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4
Q

Most important white grapes of Ribera del Jucar?

A

Moscatel de Grano del Menudo

Sauvignon Blanc

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5
Q

Dominant red and white grapes of Manchuela?

A

Bobal

Macabeo

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6
Q

What mountain range within Mentrida produces the DO’s best wine?

A

The Credos Mountains

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7
Q

Which DO’s of Castilla la Mancha do not offer sweet style wines?

A

Mentrida

Manchuela

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8
Q

What are the DO Pagos of Castilla la Mancha?

A

Dominio de Valdepusa

Finca Elez

Guijoso

Dehesa del Carrizal

Campo de la Guardia

Florentino

Casa del Blanco

Calzadilla

Vallegarcia

La Jaraba

Los Cerrillos

El Vicario

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9
Q

Name the sub zones of DO Ribera del Guardiana?

A

Montachez

Cañamero (Northeast)

Ribera Baja (Western most), Ribera Alta

Tierra de Barros (land of mud)

Matanegra (Southern) means Black forrest or bushes

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10
Q

Málaga DO aging for VdL?

A

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 Trasañejo: min. 60 months in oak

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11
Q

Málaga DO Color indications?

A

Dorado/Golden:

Produced without the addition of arrope

Rojo Dorado/Rot Gold:

Produced with the addition of up to 5% arrope

Oscuro/Brown:

5-10% arrope

Color:

10-15% arrope

Negro/Dunkel:

at least 15% arrope

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12
Q

Málaga DO label indications?

A

Lágrima:

A traditional style of Málaga Vino de Licor produced without any mechanical pressing.

Lacrimae Christi:

Lágrima wines aged a min. 2 years in oak.

Pajarete:

A traditional style of Málaga (Vino de Licor or Vino Naturalmente Dulce) produced without the addition of arrope.

Vendimia Asoleada:

Wines produced solely from Pedro Ximénez and/or Moscatel dried through the “soleo” method.

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13
Q

Grapes of Málaga DO?

A

Recommended:

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

Authorized:

Lairén, Doradilla, Romé

(Romé is the only red grape authorized.)

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14
Q

Catagories for Málaga DO Dulce Vino de Licor?

A

Vino Maestro:

fresh grapes, fortified before fermentation starts

Vino Dulce Natural:

fresh grapes, fortified after fermentation starts with 4-7% naturally acquired alcohol, 212 g/l min. must weight

Vino Tierno:

“sunned” grapes, fortified after fermentation starts, 350 g/l min. must weight (after “soleo” drying process

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15
Q

Málaga DO subzones?

A

Northeast

Norte

Axarquía

Montes de Málaga

Southwest

Serrania de Ronda

Manilva

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16
Q

Málaga DO VdL sweetness levels?

A

Seco: less than 45 g/l

Semiseco: 12-45 g/l

Semidulce: 45-140 g/l

Dulce: min. 45 g/l

Dulce Maestro: min. 100 g/l

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17
Q

Málaga DO Vino de Uvas sweetness levels?

A

Sobremaduradas Dulce: min. 45 g/l

Sobremaduradas Naturalmente Dulce: min. 80 g/l

Pasificadas Dulce: min. 140 g/l

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18
Q

Sherry communes of production?

A

Jerez de la Frontera, Sanlúcar de Barrameda, El Puerto de Santa María, Chipiona, Rota, Trebujena, Puerto Real, Chiclana de la Frontera, Lebrija

Aging for Jerez-Xérès-Sherry DO must be carried out in Jerez de la Frontera, Sanlúcar de Barrameda, or El Puerto de Santa María

Aging for Manzanilla Sanlúcar de Barrameda DO must be carried out in Sanlúcar de Barrameda

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19
Q

In Sherry, what is Vino Generoso?

Max RS?

4 types?

A

dry in style (max. 5 g/l of residual sugar)

Fino: matured by biological aging

Amontillado: mature Fino, oxidative aging follows biological aging

Palo Cortado: a Fino, redirected toward oxidative aging during the second classification

Oloroso: matured by oxidative aging

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20
Q

Types of Manzanilla Vino Generoso?

A

Fina

Pasada (Fino-Amontillado style)

Olorosa

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21
Q

In Sherry, what is Vino Generoso de Licor?

4 types, with RS levels?

A

Vino Generoso blended with Vino Dulce Natural or concentrated must

Dry: 5-45 g/l residual sugar

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

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

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

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22
Q

In Sherry, What is Vino Dulce Natural?

3 types, w/ RS level?

A

naturally sweet wine fortified after partial fermentation of “sunned” (soleo) grapes, often bottled varietally as

Pedro Ximénez or Moscatel

Dulce: min 160 g/l residual sugar

Moscatel: min 160 g/l residual sugar

Pedro Ximénez: min 212 g/l residual sugar

23
Q

What are the Alc % for Serry?

A

Fino: 15-17% (the process of biological aging may reduce alcohol content below 15%)

Amontillado: 16-22%

Oloroso and Palo Cortado: 17-22%

Medium/Dry: 15-22%

Pale Cream/Cream: 15.5-22%

24
Q

Dulce Natural are authorized

A

VOS

(Vinum Optimum Signatum/Very Old Sherry):

min. 20 years average age

VORS

(Vinum Optimum Rare Signatum/Very Old Rare Sherry): min. 30 years average age

25
Q

What is Sobretablas?

What are the classifications of Sobretablas?

A

An intermediary stage, 6mo to 1yr, during which the course of the wines’ evolution may be redirected.

Palma: Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.

Palma Cortada: A more robust Fino, which may eventually emerge as Amontillado.

Palo Cortado: A rarity. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.

Raya: Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as an Oloroso.

Dos Rayas: The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.

26
Q

Sherry producers based in Sanlúcar de Barrameda?

A

Hidalgo

La Guita (Bodegas Hijos de Rainera Pérez Marín)

Antonio Barbadillo

La Cigarerra

Bodegas Herederos de Argüeso

Pedro Romero

27
Q

Almansa DO Sweetness designations for Blanco, Rosado, and Tinto?

A

Seco: max. 4 g/l residual sugar

Semiseco: 4-12 g/l residual sugar

Semidulce: 12-45 g/l residual sugar

Dulce: min. 45 g/l residual sugar

28
Q

Name for Chalk soils of Andalucia?

A

Albariza

29
Q

What are the 2 major style of wine of Condado de Huelva?

A

Condado Palido - a paler lighter style wine aged under flor

Condado viejo- darker richer wine aged oxidatively similar to oloroso

30
Q

Name for the process of drying grapes grass mats in Malaga?

A

Soleo

31
Q

Name used in Malaga for Vin de Liqueur?

A

Mistela

32
Q

What are the 3 major towns of Jerez?

A

Jerez de la Frontera

El puerto de Santa Maria

Sanlucar de Barrameda

33
Q

Name for the Hot dry wind of Jerez?

A

Levante

34
Q

Name for the humid Atlantic breeze of Jerez?

A

Poniente which promote the growth of the flor

35
Q

What are the commune of production for Sherry?

A

Jerez de la Frontera

Sanlúcar de Barrameda

El Puerto de Santa María

Chipiona

Rota

Trebujena

Puerto Real

Chiclana de la Frontera

Lebrija

36
Q

What are three major soil types of Jerez?

A

Albariza (Chalk limestone)

Barros (Clay) Means mud

Arenas (sand)

37
Q

What is the largest pago in Jerez?

A

Macharnudo

38
Q

What are the 2 sub varieties of Palomino?

A

Palomino de Jerez

Palomino Fino (more common)

39
Q

Name for laborer of sherry used to crush grapes?

A

Pisadores (Steppers)

40
Q

What is the press yield for Sherry?

A

70liters per 100 kg of grapes

41
Q

What are the stages of in which sherry must is divided into?

A

Primera yema (free run)

segunda yema (pressed juice)

Musto prensa (poorer quality pressed juice)

42
Q

What is Yeso and what is it used for?

A

plaster prosducers use to help clarify sherry during pressing

43
Q

What is the mixture of grape spirit and mature sherry?

A

Mitad and mitad

44
Q

The primera yema is typically use for what styles of Sherry?

A

Fino and manzanilla

45
Q

Which wind of Jerez promotes the growth of Flor?

A

Poniente

46
Q

After fermentation sherry tanks are mark with one of 2 markings. What are they called and what style do they indicate they tank is destine for?

A

Palo - biologically aged sherries

Gordura - Circle Oxidized sherries

47
Q

How long does sobretablas last?

A

6 months

48
Q

What is the minimum solera aging for sherry?

A

2 years

Formerly 3 years

49
Q

Name for the movement of wine through a criadera?

A

Trasiego

50
Q

Name for the stage of blend the final wine for bottling?

A

Cabaceo

51
Q

Name for component use to adjust color in sherry?

A

Vino de color

52
Q

What are the 2 classification of vino de color?

A

Sancocho (stew) syrup is reduced by 1/3

Arrope syrup is reduced by 1/5

53
Q

What is the DO and grape of the Fondillon style of wine?

A

Alicante DO

Monastrell

* MS Saul (55 decks)

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