Comparisons Flashcards
Name the (specific) grape(s) used for each of the following:
- Sweet (naturally) white Sherry (not PX)
- White Port
- Boal
- Malmsey
- Muscat de Beaumes-de-Venise
- Languedoc VDNs
- Muscat de Rivesaltes AOC
- Rivesaltes AOC whites
Sherry = Moscatel/ Moscatel de Chipiona = Muscat of Alexandria
White Port = Malvasia Fina (oxidative), Moscatel Galego Branco (un-aged) = Muscat Blanc à Petits Grains
Boal = Umbrella for a # of varieties = Boal Cachudo = Malvasia Fina
Malmsey = umbrella for # of varieties = Malvasia Cândida (historically) but now Malvasia São Jorge
MdBdV = vast majority Muscat Blanc à Petits Grains (Brown Muscat used for red & rosé)
Languedoc VDNs = all AOCs must be MBàPG
Muscat de Rivesaltes AOC = often a blend of MBàPG & Muscat of Alexandria (un-aged only)
Rivesaltes AOC (w) = max 20% Muscats w/ balance from Grenache Blanc & Gris, Macabeu, Malvoisie
What are the Max & Typical yields for the following:
Sherry
Port
Madeira
VDN
Sherry: 80 hL/ha max, 60-70 typical
Port: 55 hL/ha max, 30 typical
Madeira: Max depends on vintage conditions but high yields of 150 hL/ha not unusual
VDN: varies by AOC but generally ~30 hL/ha
Key facts regarding harvest/harvesting for each of the following:
Sherry
Port
Madeira
VDN
Rutherglen
SHERRY: late harvest or botrytized character not desired; begins 1st week Aug w/ more inland vineyards; early to avoid acidity loss and rot-causing rains (PX & M later)
PORT: picked when tannins & flavors are ripe, mostly by hand (whites often part of field blend but if not they are picked earlier) but fall rains may push earlier; may or may not be destemmed
MADEIRA: official harvest date decided by IVBAM (usually End Aug/ Early Sept)
VDN: tend to be hand-harvested w/ several passes thru vineyard depending on ripeness. Late harvest/ botrytized character not desired
RUTHERGLEN: often “late” such that grapes are shriveled, large amounts of sugar accumulate; Picked btw mid-Mar and May; weather influences timing; “Orange Marmalade” aromas associated w/ botrytis not desired
Potential alcohol level at harvest for the following:
Sherry
Port
Madeira
VDNs
Rutherglen
SHERRY: ~12%
PORT: not disclosed, but ideally picked when tannins/flavors are ripe so likely more like 14%?
MADEIRA: Min 9%; in general, picked at NOT >11%
VDN: Min (!) 14.8%, some picked slightly riper but want to retain acidity to balance RS
RUTHERGLEN: Not uncommon for grapes to reach potential abv of 20%
Describe the skin contact & extraction for the following:
Sherry
Port
Madeira
VDN
Rutherglen
Sherry: skin contact avoided as phenolics inhibit flor
PORT: varies by style; Extraction gentle to avoid underripe tannins or flavors; maceration lasts max 2 DAYS (Lagares, pump-over, SS pistons, autovinifiers); Very little extraction for Basic Tawny, White & Ruby; Rosé left to macerate only a few HOURS before draining off free run
MADEIRA: use of skin contact varies by producer; Tinta Negra often fermented on skins, particularly for med-sweet to sweet styles
VDN: whites typically pressed and must fermented off skins; a period of skin contact (6-24 hr) may be used to extract greater aroma/flavor; BLACK typical for must to be fermented AND fortified whilst in contact w/ skins – fortifying alcohol increases extraction of color/flavor/tannins = good for extensive aging; Maceration can last a couple of weeks past the fortification date to maximize extraction (cap mgmt such as punch down/ pump over also used)
RUTHERGLEN: grapes partly shriveled making it hard to extract the dense juice thru pressing immediately; crushed grapes therefore ferment briefly on skins to break down the pulp and release sugar & flavors; Enzymes may be added to the juice and various cap mgmt techniques (punch down, pump over, rotary fermenters) used to aid extraction
Describe how press fractions come into play for each of the following:
Sherry
Port
Madeira
VDN
Rutherglen
SHERRY: Fino/Manzanilla are 1st press/ Primera Yema (1st 60-75%); Oloroso (generally) 2nd press; later presses used for vinegar et al
PORT: Draining must be efficient as wine continues to ferment prior to fortification; Much of the press wine will be blended into the free run to provide greater color & tannin for wines undergoing long aging; Basic Tawny may be drained off skins early and then what is left used to market Ruby style Ports
MADEIRA: not mentioned
VDNs: winemaker may choose to blend press juice w/ free run juice for extra body & texture or keep separate
RUTHERGLEN: not mentioned
What type of yeast is used for the following:
Sherry
Port
Madeira
VDN
Rutherglen
SHERRY: cultured yeast is used for primary fermentation to ensure fermentation to full dryness; Ambient yeast is used for flor (4 strains of Saccharomyces Cerevisiae)
PORT: May use ambient yeast b/c these are sufficient to start ferment and there aren’t concerns about fermenting fully dry
MADEIRA: usually ambient
VDN: not mentioned
Rutherglen: not mentioned
Discuss clarification in early winemaking for the following:
Sherry
Port
Madeira
VDN
Rutherglen
SHERRY: clarification necessary due to the dustiness of Albariza soil; cold settling, centrifugation or flotation
PORT: During the months that follow ferment, wines are left to clarify b4 being racked off gross lees; a rotary vacuum filter is often used to extract the remaining wine from the lees
MADEIRA: before maturation, the wines will be fined (bentonite, gelatin, and albumin commonly used); wines will also be filtered (usually w/ diatomaceous earth) to clarify the wine
VDN: not mentioned
RUTHERGLEN: wines are clarified by racking off lees or by light filtration
What are the fermentation temps for the following:
Sherry
Port (Main, Rosé, White)
Madeira
VDN
Rutherglen
SHERRY: not particularly cool b/c not trying to preserve aromas & warm enough to ensure full dryness: 22-26C/ 72-79F
PORT: 28-32C (82-90F); warm enough for sufficient extraction but not so warm that ferment progresses too quickly; WHITE PORT: 17-22C/ 63-72F for protective, 20-22C/68-72F for oxidative; ROSÉ 15-16C/ 59-61F
MADEIRA: not mentioned
VDN: WHITES tend to be cool @ ~15C/59F to enhance fruity ester production; RED wines tend to be ~28C/82F to promote extraction
RUTHERGLEN: Not mentioned
Describe the fermentation vessels used for the following:
Sherry
Port
Madeira
VDN
Ruthterglen
SHERRY: generally SS, but a few use old barrels for fuller body
PORT: Modern ferment vessels (including those used in modern lagares) tend to be SS to allow temp control and slow the ferment if necessary; SS also easy to clean; some producers use concrete or old wooden vessels, usually for small-volume wines
MADEIRA: Usually SS
VDN: SS used to allow for easy temp control
Rutherglen: not mentioned
Describe the length of fermentation for each of the following:
Sherry
Port
Madeira
VDN
Rutherglen
SHERRY: 1st phase quick and vigorous (~7 days, most of sugar converted), 2nd phase slower (couple of weeks)
PORT: ferment stopped when wine reaches ~5-7%abv and depends on concentration of sugar producer wants to retain; max 2 days skin maceration; fermentation (per web) 36-48 hr
MADEIRA: Timing of fortification depends on style being produced, w/ sweeter styles being fortified earlier to retain more RS (sweet styles as little as 2 days, drier may be a week or more)
VDN: Not mentioned
RUTHERGLEN: Not mentioned
Describe the approach to MLF/C in each of the following:
Sherry
Port
Madeira
VDN
Rutherglen
SHERRY: prevented by chilling (use of SO2 inhibits flor); Don’t want lower acidity or buttery aromas
PORT: don’t go through MLF b/c lactic acid bacteria cannot tolerate the high alcohol concentration in wine after fortification (and don’t want lower acidity anyway)
MADEIRA: Not mentioned
VDN: not mentioned
RUTHERGLEN: not mentioned
For latter 3, inhospitable environments make unlikely
What is the typical abv prior to fortification of the following wines:
Sherry
Port
Madeira
VDN
Rutherglen
SHERRY: STANDARD: Wine is fermented fully dry prior to fortification; grapes are picked at potential abv of 12% so wine likely in range of 11-12.5%;
PX & MOSCATEL: fermentation stops naturally at ~4-6%
PORT: Fermentation is stopped when wine reaches ~5-7%; depends on desired concentration of sugar (80-120 g/L); wine is drained from skins b4 aguardente is added
MADEIRA: will range based on desired sweetness level
VDN: Spirit is added when the fermentation reaches 5-8%
RUTHERGLEN: Once juice gains 1-2% abv it is quickly drained off the skins which are pressed
To what level of abv are the following wines fortified with spirit:
Sherry
Port
Madeira
VDN
Rutherglen
SHERRY:
Biologically aged: 15-15.5% (flor struggle to survive above 16%)
Oxidatively aged: 17% (although wines will become higher % with oxidation/evaporation)
Moscatel & PX: fortified to 15-15% (level will likely rise)
PORT:
“Basic,” Rosé and White can be fortified to a min 18%
Generally PORTS fortified to 19-22%
MADEIRA: wines will usually contain 17-18% abv at time of fortification (may rise later to 19-20%)
VDN: fortified to 15-18%
RUTHERGLEN: 17.5%
Describe the fortifying spirit used for the following:
Sherry
Port
Madeira
VDNs
Rutherglen
SHERRY: 95% abv neutral grape spirit
PORT: aguardente; comes from grapes or grape-derived products; must be 77% (+/-0.5%) abv; This means more spirit-y character in the final wine; used to all be the same from Casa do Douro and then IVP, but w/ EU entry in 1986, by 1991 producers allowed to source their own on open market; producers will choose based on character desired, quality and price;
ROSÉ PORT: aguardente must be as neutral as possible so as not to stand out given the rosé wine is less intense and lower tannin
MADEIRA: 96% grape spirit (therefore neutral)
VDN: 95-96% neutral spirit so spirit does not compete w/ character of the wine
RUTHERGLEN: fortifying spirit of at least 96% are usually chosen; producers aim to retain Muscat character
Comment on the amount of spirit used at fortification for each of the following:
SHERRY
PORT
MADEIRA
VDN
RUTHERGLEN
SHERRY: so as not to shock the wine, “mitad y mitad” is used, a mix of grape spirit and mature sherry
PORT: Approx. 1L of spirit for every 4L of fermenting must is needed to get to 20% abv (means more spirit character in final wine b/c more than other fortifieds)
MADEIRA: not mentioned, but using 96% so by default are using lower amount
VDN: only about 5-10% of the total volume of the wine is made up of the fortifying spirit (so wines aren’t particularly “spirit-y”)
VDN ROUSSILLON: b/c warmest/driest, greater transpiration from grapes –> greater concentration of sugar –> less spirit is needed b/c grape w/ high sugar can ferment longer and produce more of its own alcohol before reaching the desired level of RS (the point it would be fermented)
RUTHERGLEN: not specifically mentioned, but producers aim to retain Muscat character and use 96% abv so as not to dilute the wine
What “classification steps” are done for each of the following:
SHERRY
PORT
MADEIRA
VDN
RUTHERGLEN
SHERRY: After fermentation, each batch of base wine tasted & sent for analysis = 1st classification = determines which wines will be designated for biological aging and which will be oxidative (resulting in different fortification levels). After fortification, wines are in “sobretablas” stage. After a # of months, those wines that were marked for biological aging will be tasted/analyzed again = 2nd classification = more fresh/delicate continue to be biologically aged, w/ less delicate marked to be Amontillado/Palo Cortado
PORT: vineyards are classified via the Beneficio A-I (w/ lower than F not suitable for Port);
MADEIRA
VDN
RUTHERGLEN
Where are the following matured:
SHERRY
PORT
MADEIRA
VDN
RUTHERGLEN
SHERRY: must take place in 1 of 3 municipalities of Jerez de la Frontera, El Puerto de Santa Maria, Sanlucar de Barrameda (=Zona de Crianza); DO Manzanilla must be matured in Sanlúcar de Barrameda; Moscatel may also be in Chipiona or Chiclana de Frontera
PORT: all Ports spend their 1st winter in the Douro. In spring, wines MAY be shipped to lodges in Vila Nova de Gaia (as they historically were) however many producers have built well-insulated, temp-/humidity-controlled lodges in the Douro area now
MADEIRA: Island of Madeira, 600km off coast of Morocco; some will be Estufagem method; some will be Canteiro (barrels in warehouses)
VDN: in general, S. FR, more specifically w/in appropriate appellations
RUTHERGLEN: Warm warehouses w/ tin roofs that become hot in the summer; some producers have sections of their warehouse facilities that are insulated to retain more even, cooler temps throughout the year
Describe the MATURATION vessels for the following:
SHERRY
PORT
MADEIRA
VDN
RUTHERGLEN
SHERRY: old wooden “butts” that range in size, but 600L most common; typically American oak (for historical/conquest reasons, but also cheaper); don’t contribute oak aromas
PORT: most aged in oak, if only for a short time; range in size depending on amount of oxidation desired; Largest = balseiros (100,000L vats); “small” = “pipes” = 600L; aromas of new oak not desired so new barrels used on unfortified wines b4 Port; Basic Ruby and (un-aged) White Port (Rosé?) may be SS or concrete
MADEIRA: 2 main methods:
- ESTUFAGEM: typically temp-controlled SS tank
- CANTEIRO: old oak barrels ~400-700L in a warm environment left w/ small headspace for air to aid oxidation
VDN: 2 main styles:
YOUTHFUL/UN-AGED: typically stored in SS at cool constant temps, protected from O2 (e.g. inert gas)
OXIDATIVE: matured in a variety of vessels. Some old oak barrels, typically NOT topped up; some in Demi-johns (bonbonnes) that are not quite full, un-stoppered, and left outside in the sun to speed up aging
RUTHERGLEN: Matured in old oak vessels, often in warm conditions; Large round or oval casks w/ capacity of 1300-9000L as well as smaller barrels of 180-500L; wood flavors are not wanted
Key maturation CONDITIONS for each of the following
SHERRY
PORT
MADEIRA
VDN
RUTHERGLEN
SHERRY:
- BIOLOGICAL: abv NOT >16%; barrels 85-90% filled w/ loose bung to allow for O2; temps 16-20C/61-68F; Humidity >65%; solera system/ fractional blending replenishes nutrients for flor (alcohol, glycerol, acetic acid) – and regular “running of the scales” to replenish the nutrients
- OXIDATIVE: Wine oxidatively aged in solera system, method of fractional blending
PORT: Racking is carried out during maturation to remove lees that gradually accumulate at bottom of barrel and could cause potential off-flavors; frequency of racking is another way to control amount of O2; amount of topping off is a way producers can control O2
MADEIRA
- ESTUFAGEM: wine heated in temp-controlled, SS estufas to 45-50C/113-122F (max of 50C permitted) using heating coil or water jacket; usually not completely filled to allow some oxidation; allowed to cool and then left to rest for 6-12 mo
- CANTEIRO: wines matured in old oak vessles, usually 400-700L w/ small headspace of air, in a warm environment (temps 25-40C/77-104F); warmer/cooler areas of warehouses to rotate (younger in warmer, older in cooler); humidity high but evaporation still occurs
VDN:
- YOUTHFUL, un-aged wines will typically be stored in SS vessels at cool constant temps, protected from O2
- OXIDATIVE: Barrels typically not topped up, encouraging oxidation; some aged in Demi-johns/bonbonnes not full, un-stoppered, left in sun
RUTHERGLEN: very old oak vessels, often in warm conditions (tin roofed warehouses)
Describe the maturation length for each of the following:
SHERRY
PORT
MADEIRA
VDN
RUTHERGLEN
SHERRY: any wine released and bottled for sale must be a min 2 yr old; Most is NV;
PORT: varies by style being made;
- BASIC Ruby max 3 yr; RESERVE Ruby no min but must be tasted/approved by IDVP
- VINTAGE: single year, declared in 2nd year; max 3 yr in large old wooden barrel, more often 18-20 mo
- CRUSTED: NV aged in wood for up to 2 yr b4 bottling
- LBV: single year, bottled between 4-6 yr after harvest
- BASIC TAWNY often not longer than max 3yr; - RESERVE T: must be aged in wood min 6 yr
- COLHEITA PORT: small barrels min 7 yr
- ROSÉ: bottled soon after the fortification, released w/in the year
- WHITE P: can be aged similar to Tawny and qualify for same age indications; Reserve min 6 yr, Colheita min 7 year
MADEIRA:
- ESTUFAGEM: Must remain in tank for min 3 mo; IVBAM seal and break; filled and left to rest 6-12 mo; wine cannot be sold until 31 Oct of 2nd year following harvest; tends to be 3- and 5-year Tinta Negra
- CANTEIRO: Cannot be sold until 3 years after the 1st Jan following the harvest; IVBAM rep seals/unseals vessels; longer aging may be carried out; producers can apply for subsidy for further 5 year aging
- FRASQUEIRA: Vintage Madeira aged min 20 yr in wood
- COLHEITA M: vintage, aged min 5 yr in wood
VDN
- YOUTHFUL: released for sale w/in a few mo after ferment
- BANYULS GRAND CRU: min 30 mo (longer may qualify for Hors d’âge)
RUTHERGLEN
- RM: 3-5 yr
- CLASSIC RM: 6-10 yr
- GRAND RM: 11-19 yr
- RARE RM: 20+
Describe and max/min/typical RS levels in the final wines below:
SHERRY
PORT
MADEIRA
VDN
RUTHERGLEN
SHERRY
- Dry styles: max 5g/L
- Sweetened Cream: Pale (m-sweet-sweet), Med (off-dry to sweet), Cream (usually always sweet)
- Moscatel: Min 160 g/L, typical 325-375
- PX: Min 212 g/L, typical 450-550
PORT: typically 80-120 g/L
MADEIRA
- Sercial: extra-dry or dry
- Verdelho: medium dry
- Boal: medium sweet
- Malvasia/ Malmsey: sweet
- Tinta Negra: made at all sweetness levels
VDN: min RS depends on individual appellation; Min ranges from 100-125 g/L for Muscat-based and 45 g/L for Grenache-based wine (although these are usually ~100g/L
RUTHERGLEN
- Rutherglen Muscat (RM): 180-240 g/L
- Classic RM: 200-280 g/L
- Grand & Rare RM: 270-400 g/L
