chapter seven: fortified wine Flashcards

1
Q

halting fermentation via the addition of spirits

A

mutage

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2
Q

two main categories of sherry

A

fino and oloroso

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3
Q

series of barrels used for aging sherry

A

solera (solera system)

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4
Q

the “layers” in a solera system

A

criaderas (“nurseries”)

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5
Q

aging in the presence of flor yeast

A

biological aging

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6
Q

type of blending system used in a solera

A

fractional blending
(refers to the fact that the barrels are never completely emptied)

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7
Q

level or alcohol (after fortification) ideal for a wine that will undergo biological aging

A

15% to 15.5% abv (no higher)

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8
Q

aging of sherry while NOT in the presence of flor yeast

A

oxidative aging

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9
Q

sweet, fortified with wines produced in the south of france

A

vin doux naturel

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10
Q

country of production: madeira

A

portugal

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11
Q

country of production: commandaria

A

cyprus

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12
Q

country of production: marsala

A

italy

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13
Q

region of production: banyuls

A

roussillon

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14
Q

french term for wine produced by the fortification of grape must

A

mistelle

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15
Q

spanish term for wine produced by the fortification of grape must

A

mistela (no fermentation)
vino de licor (short fermentation)

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16
Q

fortified grape must used to sweeten marsala

A

sifone

17
Q

general EU term for fortified wines

A

vin de liqueur