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diploma rough > D5 FORTIFIED > Flashcards

D5 FORTIFIED Flashcards

1
Q

Dry fortified wine must always be what?

A

Sherry

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2
Q

SAT scale for alcohol (fortified)

A

Low: 15-16.4% (bio-aged Sherry; youthful VDN)
Medium: 16.5-18.4% (oxidised Sherry; some Madiera; some aged VDN; Rutherglen Muscat)
High: above 18.5% (Port, oxidised Sherry; Madeira)

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3
Q

Unaged fortified wine types

A

Ruby Port
Young VDN
Mostly primary fruit

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4
Q

Aged in bottle fortified wine types

A 
Vintage Port
Some VDNs (vintage dated Maury, Banyuls)
Crusted Port
Single Quinta Port
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5
Q

Oxidative ageing fortified wine types

A 
think 1) nutty 2) caramel/toffee 3) dried fruit
e.g. some Tawny Port
Amontillado Sherry
Madeira
Rutherglen Muscat
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6
Q

Biological ageing fortified wine

A

Fino Sherry

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7
Q

Descriptors for oxidative aged fortified wines

A

Nutty
Caramel/toffee
Dried fruit

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8
Q

Descriptors for biologically aged fortified wines

A 
Salt, saline, salinity
Yeast extract, marmite, soy sauce
Brine, umami, by the sea
Tangy, mushroom, olive, olive brine
Bruised apple (acetaldehyde), hay
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9
Q

100% biologically aged wines should not look oxidised. True or False?

A

True

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10
Q

Considerations for balance in fortified wine?

A

Integration of alcohol

Balance of tannins - acid - RS

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11
Q

Sherry giveaways

A

all dry fortifieds are sherry

Lower acid

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12
Q

Madiera giveaway

A

High acid

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13
Q

100% bio aged, will it develop further?

A

No, will deterioriate. Had been protected by flor

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14
Q

Gradient of vineyard land in Jerez

A

10-15%; not very hilly

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15
Q

Altitude in Jerez

A

90m max

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16
Q

Sherry planting high or low density

A

High density

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17
Q

Sherry climate

A

Hot mediterranean climate (nb on ATLANTIC ocean)

40degrees C in summer; mild winters; 600m rainfall (Dec, Jan , Feb)

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18
Q

Jerez: name of hot wind from Africa?

A

Levante

cool wind is Poniente, from Atlantic

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19
Q

Jerez: name of cooler wind from Atlantic

A

Poniente
Wetter wind, provideds humidity

(warm African is Levante)

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20
Q

Levante vs Poniente

A

Levante is warm from Africa

Poniente is cooler, wetter; from Atlantic

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21
Q

99% of Sherry planted to what grape

A

Palomino

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22
Q

3 Sherry grapes

A

Palomino (99%)
Moscatel
Pedro Ximenez (grown in Montilla Morales, brought to Jerez for aging)

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23
Q

Sherry fortified before/after fermentation

A

AFTER. 12-13% abv
(for dry Sherry)

Moscatel and PX fortified during fermentation

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24
Q

Soil type in Sherry

A

Albariza

High limestone, white soil

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25
Q

Which Muscat is Sherry Moscatel?

A

Muscat of Alexandria (always sweet wine, dried grapes, fortified during fermentation)

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26
Q

g/L sugar in PX

A

250-400g luscious

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27
Q

Which part of Jerez is Moscatel usually grown in?

A

Chicina de la Frontera
Chipiona
(sandier soils)

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28
Q

What is Aserpia?

A

Soil trough dug by machine. Catch rainwater that would otherwise run off

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29
Q

Hazards and pests in Jerez

A

Spain has issue with European grapevine moth

Mildew

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30
Q

Rootstocks in Sherry

A

need to resist lime
drought resistant
high yields

e.g. 333EM, or 41-B (high yields, alkaline, tolerant also in Champagne)

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31
Q

Sherry: Moscatel grown where?

A

Chicina de la Frontera & Chipiona

Sandier soils

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32
Q

Why is clarification of the must important in Jerez?

A

Albariza is a dusty soil!

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33
Q

% of machine harvesting in Sjerry

A

60%

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34
Q

Vara y Pulgar

A

Unique vine training system in Jerez. a bit like Guyot except one long cane, one short cane. they alternate each year. the shorter one gives concentrated wine, the longer one gives lighter wine

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35
Q

Description of flor appearance

A

Beige carpet

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36
Q

Conditions needed for flor to develop?

A

Temperature 16-20C
Humidity 65%+ (wind helps, also wetting the ground)
Oxygen
Alcohol 15-15.5%
Nutrients (glycerin, which flor consumes -> less thickness on palate)

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37
Q

Wind that becomes natural air conditioning in Jerez

A

Poniente

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38
Q

Name of first pressing in Jerez

A

Primera yema
(most of the must - 60-65%) lighter phenolics. suitable for fino and manzanilla

second one is called seconds yema

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39
Q

Seconda yema

A

Second pressing
High phenolic character
Oloroso

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40
Q

Fermentation temperature for Palomino

A

High (22-26C)
Fast ferment, no fruity character)
MLF is blocked (by chilling rather than sulfur - sulfur would impact flor development)

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41
Q

Light body and light flavour base wine suitable for which sherry type?

A

Fino

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42
Q

Fuller body/flavour base wine suitable for which sherry type?

A

Oloroso

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43
Q

What is sherry fortified with?

A

Pure grape spirit

95-96%

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44
Q

Fino fortified to what %

A

15.5%

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45
Q

Oloroso fortified to what %

A

17%

guaranteed no flor. flor dies/doesn’t develop at 17%

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46
Q

Minimum ageing for sherry

A

2 years (can be in sobretablas, generally in solera)

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47
Q

Sanlucar de Barrameda which style?

A 
Manzanilla only (not fino)
Lighter style - close to Atlantic - thicker flor - better protection - lighter
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48
Q

Manzanilla lighter than Fino. True or false?

A

True

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49
Q

Soleras spread out geographically within the bodega. True or false?

A

True. Dont want all eggs in one basket - insurance

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50
Q

Explain solera system

A

The “solera” is the oldest layer of barrels, sits directly on the floor
1st criadera is next oldest. then 2nd criadera and so on
Can be up to 14 criaderas (10 usually max)
the more criaderas, the more complexity

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51
Q

Manzanilla and Fino generally how long in solera?

A

5-10 years

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52
Q

What is VOS?

A

Very Old Sherry

20 years in solera

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53
Q

What is VORS?

A

Very Old Rare Sherry

30 years in solera

54
Q

Age indications for sherry

A

12, 15, VOS (20), VORS (30)

55
Q

What kind of tank used to blend solera wines?

A

“Octopus” tank with lots of tubes

56
Q

Cream Sherry

A 
e.g. Harvey's Bristol Craem
Formerly: "milk"
Uusally Oloroso sweetened with PX
Some high-end
Dark colour
57
Q

Medium Sherry

A

Sweetened Amontillado/Palo Cortado
Most are high end (Amont & PC are high quality)
Sweetened with PX
Dark colour

58
Q

Pale Cream

A

Fino/Manzanilla sweetened with RCGM e.g. Croft Original
Light colour
UK market

59
Q

Amontillado

A

Starts biologically (Fino/Manzanilla) then re-fortified to spend rest of its life ageing oxidatively

60
Q

Palo Cortado

A

aged biologically at firstm but only for a short time (not many biological character). Most ageing is oxidative. Comes from the Primera Yema (first pressing)

61
Q

Latitude of Douro Valley

62
Q

Douro Valley climate

A

Warm continental
Coast a major influence: more rain. Rainfall drops the further east you go
Relatively dry

63
Q

Hazards in Douro Valley

A

Drought. sometimes frost. fires. powdery mildew

64
Q

Parts of Douoro Valely West-East

A

Baixo Corgo - Cima Corgo - Douro Superior

65
Q

Growing conditions in Douro Valley

A

Steep, hard to work, terraced vineyards

66
Q

What does Touriga Nacional bring to Port blend?

A

Colour, tannins, acidity

67
Q

What does Tinta Cao bring to Port blend?

A

Acid, tannins

68
Q

What does Tinta Roriz (Tempranillo clone) bring to Port blend?

A

Body, fruit, tannins

“like Merlot in Bdx”

69
Q

What does Touriga Franca bring to Port blend?

A

Colour, fruit

70
Q

Port fermented in what?

A

Short, squat stainless steel tank. More even cap distribution

71
Q

Port fortified with what?

A

Aguardente (77% +/- 0.5%)

fruity, spirity

72
Q

Port alcohol fermentation to what abv%

73
Q

Describe Port fermentation

A

Warm fermentation, lots of active pumping over

74
Q

Ruby Port aged in what?

A

Very large wooden barrels. 2 months for basic Ruby, 12 months for Reserve. Looking for fresh, fruity wine

75
Q

Which is higher quality: Vintage Port or Single Quinta Vintage Port?

A

Vintage Port

76
Q

How to spot LBV vs Vintage Port in blind tasting?

A

Tannins in Vintage (and maybe haze)

77
Q

Role of tannins and anthocyanins in vintage Port?

A

Natural antioxidants, help for long agening

78
Q

Basic Tawny Port aged for how long?

A

5-ish years (reddish colour, just going garnet)

79
Q

Reserve Tawny aged for how long

80
Q

What is Colheita Port?

A 
Vintage Tawny (min 7 years)
Colheita is aged in wood, not bottle
81
Q

Are Tawny ports filtered before bottling?

A

Maybe a light filtration. Natural sedimentation occurs over so much time in barrel - Tawnies quite stable when bottling

82
Q

10yo Tawny character

A

Brown colour, some red

Dried red fruits

83
Q

Port gains abv% over time. True or false?

A

True. warm climate: angels share loses water.a alcohol higher

84
Q

What % of Douro Valley planted to white grapes

85
Q

Grapes for white Port

A

Malvasia, Muscat

86
Q

RS for basic white Port

A

30-50g/L (around half that of a normal Port)

87
Q

VDNs in southern Rhone, what is the effect of climate?

A

Warm, dry climate: greater ripening, more sugar accumulation.

88
Q

Muscat Blanc a Petits Grains (VDN)

A

Aromatic (grapey, floral)
Used for premium VDN
Low yields, unpredictable yields
Coloure, millerandage

89
Q

Muscat of Alexandria (VDN)

A

Bigger grapes (vs Musc Blanc a Petits Grains)
Less aroamtic
Less premium, less complex

90
Q

Brown Muscat aka

A

Muscat a Petits Grains Rouge

91
Q

Grenache (VDN)

A

High levels of sugar

Not very highly structured wines (less tnanin, less acidity)

92
Q

What are VDNs fortified with?

A

96%abv spirit. less spirity aromas (vs Port)

93
Q

2 options for VDN

A

1) Little/no ageing

2) Long term oxidative ageing (dried fruits, nuts, caramel, rancio)

94
Q

Muscat de Beaumes de Venise AOC, which grape?

A

Muscat Blanc a Petits Grains

95
Q

Rasteau which grape?

96
Q

Southern Rhone VDN appellations (2)

A

Rasteau

Muscat de Beaumes de Venise

97
Q

AOCs for Muscat in South of France

A

AOC Muscaet de St Jean de Minervois

AOC Muscat de Frontignan

98
Q

Which Muscat for Languedoc VDNs?

A

Muscat Blanc a Petits Grains

99
Q

AOC Muscat de Rivesaltes: Languedoc or Roussillon?

A

Roussillon

100
Q

Which Muscat for Muscat de Rivesaltes (Roussillon)

A

Muscat Blanc a Petits Grains

101
Q

Red Grenache-based VDNs (3)

A

Maury
Banyuls
Banyuls Grand Cru

102
Q

“Grenat”

A

Unaged red in Maury/Rivesaltes

aka “Rimage” in Banyuls

103
Q

“Rimage”

A

Unaged red in Banyuls

aka “Grenat” in Maury/Rivesaltes

104
Q

Unaged white labelling term for Maury, Rivesaltes and Banyuls

A

“Blanc”

105
Q

“Tuilé”

A

Oxidative red in maury/rivesaltes

aka Traditionnel in Banyuls

106
Q

“Traditionnel” (VDN)

A

Oxidative red in Banyuls

aka Tuilé in Maury/rivesaltes

107
Q

Ambré

A

oxidative white VDN in Maury/Rivesaltes/Banyuls

108
Q

VDN “Hors d’Age”

A

Red or white, longer ageing, oxidative in Maury, Rivesaltes and Banyuls

109
Q

Climate in Rutherglen

A

Warm climate. Accumulation of sugar. Area is inland and protected so dry conditions into autumn. Let grapes shrivel and dry on the vine: raisiny, fruitcake flavours

110
Q

Describe Brown Muscat

A

Red skin. aromatic, flroal, grapey

111
Q

Rutherglen muscat enzymes for what?

A

Needed to break down the shriveleged grapes

112
Q

“Rutherglen Muscat” ageing and RS

A

3-5 years

180-240g/L

113
Q

“Classic Rutherglen Muscat” ageing and RS

A

6-10 yrs

200-280g/L

114
Q

“Grand Rutherglen Muscat” ageing and RS

A

11-19yrs

270-400g

115
Q

“Rare Rutherglen Muscat” ageing and RS

A

20+yrs

270-400g

116
Q

Labelling terms for Rutherglen Muscat in ascending quality order

A

Rutherglen Muscat
Classic
Grand
Rare

117
Q

Distance Madeidra to Portugal; Madeira to Africa

A

1,000km to Portugal; 750km to Africa

118
Q

Climate in Madeira

A

Warm, humid. Lots of rain in the north (south has rain shadow)

119
Q

Why hand harvest in Madeira?

A

Mountainous, altitude. Small pockets of vineayrds on steep land.

120
Q

Red grape for Madeira

A

Tinta Negra

121
Q

White grapes for Madeira

A

Sercial, Verdelho, Boal, Malvasia, Terrantez

122
Q

All grapes for Madeira

A

Tinta Negra, Sercial, Verdelho, Boal, Malvasia, Terrantez

123
Q

So Very Brilliantly Madeira

Driest to sweetest styles (linked to grape variety)

A

Sercial (driest)
Verdelhol (medium dry)
Boal (medium sweet; oxidative)
Malvasia (sweetest, aka Malmsey. Oxidative)

124
Q

Madeira fermentation

A

Ferment in stainless steel. Skin contact optional. Shorter ferment (1-2 days) for sweeter styles
96% neutral alcohol

125
Q

Two maturation pathways for Madeira

A

Canteiro

Estufagem

126
Q

What is Canteiro?

A 
Higher end, oxdative ageing in old oak
25-40C, warm and oxidative
Static maturation
Caramel, nuts, dried fruits
Natural heat
127
Q

What is Estufagem?

A

Artifical process. Heat tank to 45C+. Won’t give the complexity or intensity of Canteiro. cheaper, quicker.

128
Q

What can be blended in Madiera?

A

Vessels, maturation pathways (blend Canteiro with estufagem), grape varieties, vintages, wines of a certain age

129
Q

How do you add colour in Madiera?

130
Q

How do you remove colour in Madiera?

A

Carbon filtering

131
Q

Age indications for Madiera

A

5, 10, 15, 20, 30, 40, 50, more than 50

132
Q

Two types of vintage Madeira?

A

Frasqueira (aka Garrafeira): 20yr minimum

Colheita: 5 yr minimum

diploma rough (18 decks)

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