Castilla La Mancha, Extremadura, Andalucia Flashcards
What are the 8 DO’s of Castilla La Mancha?
Mondejar
Mentrida
Ucles
La Mancha
Manchuela
Ribera del Jucar
Almansa
Valdepenas
What current DO’s were once part of the La Mancha DO?
Mentrida
Almansa
Ribera del Jucar
Synonym in Castilla La Mancha for Tempranillo?
Cencibel
Most important white grapes of Ribera del Jucar?
Moscatel de Grano del Menudo
Sauvignon Blanc
Dominant red and white grapes of Manchuela?
Bobal
Macabeo
What mountain range within Mentrida produces the DO’s best wine?
The Credos Mountains
Which DO’s of Castilla la Mancha do not offer sweet style wines?
Mentrida
Manchuela
What are the DO Pagos of Castilla la Mancha?
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
Name the sub zones of DO Ribera del Guardiana?
Montachez
Cañamero (Northeast)
Ribera Baja (Western most), Ribera Alta
Tierra de Barros (land of mud)
Matanegra (Southern) means Black forrest or bushes
Málaga DO aging for VdL?
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
Málaga DO Color indications?
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
Málaga DO label indications?
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.
Grapes of Málaga DO?
Recommended:
Pedro Ximénez, Moscatel de Alejandría, Moscatel de Grano Menudo (Moscatel Morisco)
Authorized:
Lairén, Doradilla, Romé
(Romé is the only red grape authorized.)
Catagories for Málaga DO Dulce Vino de Licor?
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
Málaga DO subzones?
Northeast
Norte
Axarquía
Montes de Málaga
Southwest
Serrania de Ronda
Manilva
Málaga DO VdL sweetness levels?
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
Málaga DO Vino de Uvas sweetness levels?
Sobremaduradas Dulce: min. 45 g/l
Sobremaduradas Naturalmente Dulce: min. 80 g/l
Pasificadas Dulce: min. 140 g/l
Sherry communes of production?
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
In Sherry, what is Vino Generoso?
Max RS?
4 types?
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
Types of Manzanilla Vino Generoso?
Fina
Pasada (Fino-Amontillado style)
Olorosa
In Sherry, what is Vino Generoso de Licor?
4 types, with RS levels?
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
In Sherry, What is Vino Dulce Natural?
3 types, w/ RS level?
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
What are the Alc % for Serry?
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%
Dulce Natural are authorized
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
What is Sobretablas?
What are the classifications of Sobretablas?
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.
Sherry producers based in Sanlúcar de Barrameda?
Hidalgo
La Guita (Bodegas Hijos de Rainera Pérez Marín)
Antonio Barbadillo
La Cigarerra
Bodegas Herederos de Argüeso
Pedro Romero
Almansa DO Sweetness designations for Blanco, Rosado, and Tinto?
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
Name for Chalk soils of Andalucia?
Albariza
What are the 2 major style of wine of Condado de Huelva?
Condado Palido - a paler lighter style wine aged under flor
Condado viejo- darker richer wine aged oxidatively similar to oloroso
Name for the process of drying grapes grass mats in Malaga?
Soleo
Name used in Malaga for Vin de Liqueur?
Mistela
What are the 3 major towns of Jerez?
Jerez de la Frontera
El puerto de Santa Maria
Sanlucar de Barrameda
Name for the Hot dry wind of Jerez?
Levante
Name for the humid Atlantic breeze of Jerez?
Poniente which promote the growth of the flor
What are the commune of production for Sherry?
Jerez de la Frontera
Sanlúcar de Barrameda
El Puerto de Santa María
Chipiona
Rota
Trebujena
Puerto Real
Chiclana de la Frontera
Lebrija
What are three major soil types of Jerez?
Albariza (Chalk limestone)
Barros (Clay) Means mud
Arenas (sand)
What is the largest pago in Jerez?
Macharnudo
What are the 2 sub varieties of Palomino?
Palomino de Jerez
Palomino Fino (more common)
Name for laborer of sherry used to crush grapes?
Pisadores (Steppers)
What is the press yield for Sherry?
70liters per 100 kg of grapes
What are the stages of in which sherry must is divided into?
Primera yema (free run)
segunda yema (pressed juice)
Musto prensa (poorer quality pressed juice)
What is Yeso and what is it used for?
plaster prosducers use to help clarify sherry during pressing
What is the mixture of grape spirit and mature sherry?
Mitad and mitad
The primera yema is typically use for what styles of Sherry?
Fino and manzanilla
Which wind of Jerez promotes the growth of Flor?
Poniente
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?
Palo - biologically aged sherries
Gordura - Circle Oxidized sherries
How long does sobretablas last?
6 months
What is the minimum solera aging for sherry?
2 years
Formerly 3 years
Name for the movement of wine through a criadera?
Trasiego
Name for the stage of blend the final wine for bottling?
Cabaceo
Name for component use to adjust color in sherry?
Vino de color
What are the 2 classification of vino de color?
Sancocho (stew) syrup is reduced by 1/3
Arrope syrup is reduced by 1/5
What is the DO and grape of the Fondillon style of wine?
Alicante DO
Monastrell
