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WSET D5 Fortified > Choices affecting style, quality, price > Flashcards

Choices affecting style, quality, price Flashcards

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1
Q

What are the key choices affecting style, quality and price?

A

GVTSTFMBF
Grape variety Vineyard site
Timing of harvest Skin contact and extraction
Timing of fortification The Fortifying spirit
Maturation Blending
Finish

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2
Q

Choice of grape varietal may provide what to the wine?

A

1 aroma, flavor characteristics

2 be a neutral base wine

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3
Q

An example of a wine that brings aroma and flavors?

A

Vin Doux Natural VDN from Muscat -brings aromas and flavors
enhanced by protective winemaking and early release
Rutherglen Muscat - aged in warm oxidative condition where aromatic are still noted

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4
Q

what varietal is best suited for remaining neutral?

A

Palomino

aromas of Sherry all come from maturation process

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5
Q

What grape varieties and grape components are important in the structure in a wine? examples?

A

Acidity, color and tannin, high ABV
Madeira - Sercial and Verdelho high acid
Sherry- Palomino (low acidity grape)- has high ABV(bone dry on palate)

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6
Q

How is color important with regard to port wine?

A
  • made of blends for which the variety can enhance the intensity of color
  • aim of Tawny is to change color in a short time- made from wines light in color
  • aim of Vintage port is to keep its color over decades of bottle maturation- made from Touriga Nacional and Sousão
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7
Q

How does the level of tannin influence varietal choice with regard to ruby port or Maury Grenat VDN?

A

high tannins are not required/ desired in early drinking

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8
Q

How does the level of tannin influence varietal choice with regard to tawny port?

A

Med + to high tannins beneficial for color stability and age-ablity
tannins will soften with age and integrate into wine
provide necessary structure and balance

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9
Q

How does the level of tannin influence varietal choice with regard to ruby port?

A

high level of tannins are not required nor desired from early dinking wine s such as ruby

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10
Q

What influences are considered when choosing a vineyard site?

A

location and climate- which affect the base material

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11
Q

In the Douro, vineyard sites are

A

scored according to factors which determine how much the land can produce.
-and the ability to produce varying quality levels of wines from that site

location aspect altitude

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12
Q

examples of style of wine achieved with regard to vineyard site in the Languedoc?

A

Muscat de Frontignan- fuller-riper style from lower altitude
vs
Muscat de St-Jean-de-Minervois from higher altitude sites

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13
Q

What are some considerations that can influence the timing of harvest?

A

No botrytis is desired -harvest before an increase in rain
minimum level of sugar in grapes to produce a targeted ABV
avoid unripe fruit

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14
Q

when making Sherry, what are considerations with regard to harvest?

A

using palomino- the potential alcohol and health of fruit is more important than range of flavors
-flavors will come from production vs coming from fruit

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15
Q

why would leaving fruit on the vine longer be an attractive option?

A

longer= more concentrated sugar for wines with high RS

eg: Rugherglen Muscat, Pedro Ximénez (PX) and Moscatel Sherry

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16
Q

wines that undergo a long aging require what with regard to skin contract?

A

need high concentration of color, tannin, and flavors
extraction techniques need to be as effective as possible
fortified- often made sweet, limit maceration to 2-3 days

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17
Q

notes on the Port industry with regard to skin extractions?

A

specialist equipment -max extraction with out crushing seeds and releasing bitter tannins
Tawny and Rose ports - less extraction is desirable to create wines with a paler appearance

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18
Q

skin extraction with regard to white fortified wines - when is it desirable?

A

Madeira
Muscat-base VDNs
White Port
macerate for short time increase body, texture, flavors

19
Q

skin extraction with regard to white fortified wines - when is it not desirable?

A

no desirable for biologically aged Sherries such as Fino or Manzanilla
phenolic compounds extracted can restrict the growth of flor yeast

20
Q

The timing of fortification is important how for sweet wines?

A

sweet wines are fortified part way through fermentation
raise ABV above where yeast can operate leaving wine sweet
-calculate timing for desired end product RS level … greater RS desired the earlier the fortification

21
Q

For what fortified wines would you ferment to dry completely?

A

Sherries such as Pale Cream, Medium and Cream ferment to dry
then added a sweeting component latter.

EG: Cream Sherry =dry Oloroso blended with PX
combining aged dry palomino with raisined PX

22
Q

For the majority of fortified wines describe the characteristic of the spirt used?

A

95-96% ABV high in alcohol
neutral in aroma and flavors - no mask for characteristics of the wine
high level minimize the volume needed to reach 15-22% ABV with out dilution of base wine

23
Q

What style of fortified wine is the exception that uses a lower ABV spirit to fortify the wine? and why?

A

Port uses a lower 77% ABV spirit
adds character: aroma and flavor and volume
some producers choose an aromatic spirt for red and a delicates one for rose ports

24
Q

The maturation process is a defining stage in the production of many fortified wines. What are option?

A

1 protective from oxygen in stainless steel, concrete
2 oxidative -extend periods of time in wooden vessels, or heated
3 Biological - used of Flor yeast

25
Q

what fortified wines are produced using protective measures that are indented to be drunk young?

A

number of VDNs Vins Doux Naturels
Ruby, White, rose port
stored in stainless steel tanks
intended to be youthful, primary flavors

26
Q

what specialty ports are produced using protective measures that are indented to have a short period of aging?

A

these have intention of improving as they age in the bottle
Vintage and LBV Ports
few years in large oak
designed to be very concentrated with high tannins on release
fresh fruit develops into dried fruit and tannins soften and integrate

27
Q

what kind of fortified wines are meant to age oxidatively?

A 
Tawny Ports, 
Madeiras, 
Rutherglen Muscats, 
some styles of VDNx and 
Sherries
28
Q

how is oxidatively ageing accomplished?

A

small wooden vessel to encourage oxygen exposure
small size increase evaporation Ullage (choice to top off or not)

heated conditions where evaporation is sped up

29
Q

oxidative ageing develops what characters?

A

aromas of nuts, caramel, and dried fruit

30
Q

what is biological ageing? and what wine use this? What are the resulting flovors?

A

Fino and Manzanilla Sherries
aged under a veil of Flor yeast which protects from oxygen
Flor also lowers levels of glycerol (hence in body)
hay, apple skin, bread dough, and nuts

31
Q

Maderisation

A

wine is heated and oxidized
type of maturation process
Madeira

32
Q

Rancio

A

describes a collection of aromas and flavors found in wine
leather, wood varnish, and strong coffee
chemistry not well understood. Extract from wood vessels, oxygen and time

33
Q

in the Blending process what can be used?

A

blend of
grapes varieties
vintage, vineyard sites
depending on regulations styles

34
Q

What are the key aims of blending?

A 
BCCSMVP
Balance
Consistency
Complexity
Style 
Minimize faults - fining/ finishing 
Volume
Price
35
Q

Key aims of blending–> What are considerations for balance in a fortified wine?

A

SAMB
Styles - will differ depending on style
ABV is high- need good quality wine and above to integrate components
Maturations- consider how wine concentrates and lose primary fruit characters
Blending - younger wine add freshness to older wine (Sherry and Rutherglen Muscat)

36
Q

Key aims of blending–> How does the choice of Consistency affect style, quality and price?

A

NV wines are expected to be consistent year to year, many are fortified wines
Mature vintage separately then blend in (static maturation)
Sherry uses a solera system - fractional blending
Rutherglen Muscat -uses a modified version of fractional blending

37
Q

Key aims of blending–> How does the choice of Style affect quality and price?

A

Blending essential for influencing style
Port - blending grapes important for color, tannins, flavor, ageablity
Sherry- blending sweetening, such as PX
Brands- house styles

38
Q

Key aims of blending–> How does the choice of Complexity affect style, quality and price?

A

Blending of wines with:
different ages
treated different (different productions methods)

when blended create a wider range of flavors

39
Q

Key aims of blending–> How does the choice of Volume affect style, quality and price?

A

vineyard holdings are small typically necessary to blend grapes from a number of different producers
fortifies wines mature in small vessels, blend vessels to make sufficient volume for consistent wines at bottling

40
Q

Key aims of blending–> How does the choice of Price affect style, quality?

A

some fortified wine can be premium or super premium
most volume of sales are at the mid priced or inexpensive
Best value: producer may add older wine for complexity to younger simple wine

41
Q

Key aims of blending–> How does the choice of finishing affect style, quality and price?

A

the majority of fortified wines will be stabilized, fined, and filtered before bottling
ensure clean and clear for consumer

42
Q

What fortified wines styles that are purposely not filtered- and why?

A

NO filtration: Vintage, Single Quinta, Crusted and some LBVs

  • they continue to develop in the bottle
  • sediment may be noticed, wines are poured through a wine funnel and strainer

Some style no filtration: Sherry - will go light fining and filtration or not at all
-thought to be more pronounced and complex than filtered counter part

43
Q

How does the systematic approach for tasting wines change for fortified wines?

A

the Assessment of Alcohol
• low: 15–16.4% abv
• medium: 16.5–18.4% abv
• high: 18.5% abv and above.

WSET D5 Fortified (14 decks)

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