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CSW > Chapter Seven - Fortified Wine Production > Flashcards

Chapter Seven - Fortified Wine Production Flashcards

1
Q

Country of origin for Commandaria

A

Cyprus

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2
Q

Country of origin for Marsala

A

Italy

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3
Q

Country of origin for Mavrodaphne of Patras

A

Greece

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4
Q

Country of origin for for Banyuls

A

France / Roussillon

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5
Q

Country of origin for for Rutherglen Muscat

A

Australia

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6
Q

Country of origin for Muscat de Beaumes de Venise

A

France

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7
Q

Country of origin for for Port

A

Portugal

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8
Q

Country of origin for Madeira

A

Portugal

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9
Q

Country of origin for Malaga

A

Spain

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10
Q

Country of origin for Setubal

A

Portugal

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11
Q

Country of origin for Rasteau

A

France

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12
Q

Country of origin for Maury

A

France

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13
Q

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?

A

Mutage

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14
Q

What grape variety is most widely used in the production of Sherry?

A

Palomino

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15
Q

What two grape varieties are most commonly used in the production of dry style of Madeira

A

Sercial & Verdelho

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16
Q

What style of Sherry is aged in the presence of flor yeast?

A

Fino

17
Q

What style of Sherry is aged without the presence of flor yeast?

A

Oloroso

18
Q

What type of aging occurs as a result of flor yeast?

A

Bio Aging

19
Q

What type of aging occurs when Sherry is allowed direct exposure to air

A

Oxi Aging

20
Q

What is the name of the complex network of barrels that is used to age Sherry?

A

Solera System

21
Q

What specific term is used for a French wine made by fortifying unfermented grape juice or must?

A

Mistelle

22
Q

Where is Banyuls produced?

A

Roussillon

23
Q

What style of wine is produced in the Cognac region?

A

Pineau des Charentes

24
Q

The difference between fortification and regular winemaking processes

A
  • The grape varieties used
  • The timing of fortification
  • The aging regimen applied after fortification
25
Q

The most well known fortified wine made in the dry style

A

Sherry

26
Q

Where is Sherry made

A

Jerez

27
Q

What wines are intentionally left to bake in a hot aboveground warehouse?

A

Madeira and Rutherglen Muscat

28
Q

Sherry matures in a complex network of barrels known as

A

Solera System

29
Q

Minimum required aging for Fino Sherry

A

2 years

30
Q

Running the scales

A

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

31
Q

What is a vin doux naturel?

A
  • lightly fortified sweet wines produced in the south of france
  • examples: Muscat de Beaumes de Venise,
32
Q

Two main categories of Sherry

A

Fino and Oloroso

33
Q

The “layers” in a solera system

A

Criaderas (“nurseries”)

34
Q

Type of blending system used a solera

A

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

35
Q

Level of alcohol ideal for a wine that will undergo biological aging

A

15% to 15.5% abv (no higher)

36
Q

Style of fortified, sweet wines produced in the south of France

A

vin doux naturel

37
Q

Spanish term for wine produced by the fortification of grape must

A

Mistela (no fermentation)

Vino de licor (small amount of ferm allowed)

38
Q

Fortified grape must used to sweeten

A

Sifone

39
Q

EU term for all fortified wines

A

Vins de liqueurs

CSW (24 decks)

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