Chapter Seven - Fortified Wine Production Flashcards
Country of origin for Commandaria
Cyprus
Country of origin for Marsala
Italy
Country of origin for Mavrodaphne of Patras
Greece
Country of origin for for Banyuls
France / Roussillon
Country of origin for for Rutherglen Muscat
Australia
Country of origin for Muscat de Beaumes de Venise
France
Country of origin for for Port
Portugal
Country of origin for Madeira
Portugal
Country of origin for Malaga
Spain
Country of origin for Setubal
Portugal
Country of origin for Rasteau
France
Country of origin for Maury
France
What is the term used for the process of fortified wine production in which alcohol is added to a fermenting wine while it still has a significant amount of sugar in it?
Mutage
What grape variety is most widely used in the production of Sherry?
Palomino
What two grape varieties are most commonly used in the production of dry style of Madeira
Sercial & Verdelho
What style of Sherry is aged in the presence of flor yeast?
Fino
What style of Sherry is aged without the presence of flor yeast?
Oloroso
What type of aging occurs as a result of flor yeast?
Bio Aging
What type of aging occurs when Sherry is allowed direct exposure to air
Oxi Aging
What is the name of the complex network of barrels that is used to age Sherry?
Solera System
What specific term is used for a French wine made by fortifying unfermented grape juice or must?
Mistelle
Where is Banyuls produced?
Roussillon
What style of wine is produced in the Cognac region?
Pineau des Charentes
The difference between fortification and regular winemaking processes
- The grape varieties used
- The timing of fortification
- The aging regimen applied after fortification
The most well known fortified wine made in the dry style
Sherry
Where is Sherry made
Jerez
What wines are intentionally left to bake in a hot aboveground warehouse?
Madeira and Rutherglen Muscat
Sherry matures in a complex network of barrels known as
Solera System
Minimum required aging for Fino Sherry
2 years
Running the scales
Wine from the first criadera is used to top up the barrels of the solera row, wine from the second criadera tops up the first criadera and so on. Finally, the new wine of the vintage goes into the last (youngest) criadera.
Also known as fractional blending
What is a vin doux naturel?
- lightly fortified sweet wines produced in the south of france
- examples: Muscat de Beaumes de Venise,
Two main categories of Sherry
Fino and Oloroso
The “layers” in a solera system
Criaderas (“nurseries”)
Type of blending system used a solera
Fractional blending (refers to the fact that the barrels are never completely emptied)
Level of alcohol ideal for a wine that will undergo biological aging
15% to 15.5% abv (no higher)
Style of fortified, sweet wines produced in the south of France
vin doux naturel
Spanish term for wine produced by the fortification of grape must
Mistela (no fermentation)
Vino de licor (small amount of ferm allowed)
Fortified grape must used to sweeten
Sifone
EU term for all fortified wines
Vins de liqueurs
