D5 FORTIFIED Flashcards
Dry fortified wine must always be what?
Sherry
SAT scale for alcohol (fortified)
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)
Unaged fortified wine types
Ruby Port
Young VDN
Mostly primary fruit
Aged in bottle fortified wine types
Vintage Port Some VDNs (vintage dated Maury, Banyuls) Crusted Port Single Quinta Port
Oxidative ageing fortified wine types
think 1) nutty 2) caramel/toffee 3) dried fruit e.g. some Tawny Port Amontillado Sherry Madeira Rutherglen Muscat
Biological ageing fortified wine
Fino Sherry
Descriptors for oxidative aged fortified wines
Nutty
Caramel/toffee
Dried fruit
Descriptors for biologically aged fortified wines
Salt, saline, salinity Yeast extract, marmite, soy sauce Brine, umami, by the sea Tangy, mushroom, olive, olive brine Bruised apple (acetaldehyde), hay
100% biologically aged wines should not look oxidised. True or False?
True
Considerations for balance in fortified wine?
Integration of alcohol
Balance of tannins - acid - RS
Sherry giveaways
all dry fortifieds are sherry
Lower acid
Madiera giveaway
High acid
100% bio aged, will it develop further?
No, will deterioriate. Had been protected by flor
Gradient of vineyard land in Jerez
10-15%; not very hilly
Altitude in Jerez
90m max
Sherry planting high or low density
High density
Sherry climate
Hot mediterranean climate (nb on ATLANTIC ocean)
40degrees C in summer; mild winters; 600m rainfall (Dec, Jan , Feb)
Jerez: name of hot wind from Africa?
Levante
cool wind is Poniente, from Atlantic
Jerez: name of cooler wind from Atlantic
Poniente
Wetter wind, provideds humidity
(warm African is Levante)
Levante vs Poniente
Levante is warm from Africa
Poniente is cooler, wetter; from Atlantic
99% of Sherry planted to what grape
Palomino
3 Sherry grapes
Palomino (99%)
Moscatel
Pedro Ximenez (grown in Montilla Morales, brought to Jerez for aging)
Sherry fortified before/after fermentation
AFTER. 12-13% abv
(for dry Sherry)
Moscatel and PX fortified during fermentation
Soil type in Sherry
Albariza
High limestone, white soil
Which Muscat is Sherry Moscatel?
Muscat of Alexandria (always sweet wine, dried grapes, fortified during fermentation)
g/L sugar in PX
250-400g luscious
Which part of Jerez is Moscatel usually grown in?
Chicina de la Frontera
Chipiona
(sandier soils)
What is Aserpia?
Soil trough dug by machine. Catch rainwater that would otherwise run off
Hazards and pests in Jerez
Spain has issue with European grapevine moth
Mildew
Rootstocks in Sherry
need to resist lime
drought resistant
high yields
e.g. 333EM, or 41-B (high yields, alkaline, tolerant also in Champagne)
Sherry: Moscatel grown where?
Chicina de la Frontera & Chipiona
Sandier soils
Why is clarification of the must important in Jerez?
Albariza is a dusty soil!
% of machine harvesting in Sjerry
60%
Vara y Pulgar
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
Description of flor appearance
Beige carpet
Conditions needed for flor to develop?
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)
Wind that becomes natural air conditioning in Jerez
Poniente
Name of first pressing in Jerez
Primera yema
(most of the must - 60-65%) lighter phenolics. suitable for fino and manzanilla
second one is called seconds yema
Seconda yema
Second pressing
High phenolic character
Oloroso
Fermentation temperature for Palomino
High (22-26C)
Fast ferment, no fruity character)
MLF is blocked (by chilling rather than sulfur - sulfur would impact flor development)
Light body and light flavour base wine suitable for which sherry type?
Fino
Fuller body/flavour base wine suitable for which sherry type?
Oloroso
What is sherry fortified with?
Pure grape spirit
95-96%
Fino fortified to what %
15.5%
Oloroso fortified to what %
17%
guaranteed no flor. flor dies/doesn’t develop at 17%
Minimum ageing for sherry
2 years (can be in sobretablas, generally in solera)
Sanlucar de Barrameda which style?
Manzanilla only (not fino) Lighter style - close to Atlantic - thicker flor - better protection - lighter
Manzanilla lighter than Fino. True or false?
True
Soleras spread out geographically within the bodega. True or false?
True. Dont want all eggs in one basket - insurance
Explain solera system
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
Manzanilla and Fino generally how long in solera?
5-10 years
What is VOS?
Very Old Sherry
20 years in solera