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WSET 4 Diploma > D5 Fortified Wines > Flashcards

D5 Fortified Wines Flashcards

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1
Q

Soil in Duoro

A

schist bedrock - vital as helps to retain water

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2
Q

3 types of layout in Duoro?

A

Solalcos - traditional, wall stone
Patamares - earth bank, 2 types - large, wide and narrow, modern
Vihna ao Alto

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3
Q

2 white grapes of Port?

A

Malvasia Fina - aka Boal (Madeira), neutral
Moscatel Galego Branco - aka Muscat a Petit Grains, aromatic

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4
Q

7 red grapes of Port?

A

Touriga Franca
Tinta Roriz
Tinta Baroca
Touriga Nacional
Tinta Amarela
Tinta Cao
Sousao

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5
Q

How fermentation for Port?

A

Fermentation stopped by adding grape spirit = sweet wine = 80-120 g/L RS

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6
Q

Extraction methods for port and why?

A

because maceration with skins only 2 days, need extraction:
1. Foot treading in lagares
2. Modern lagares (silicone foot)
3. Pumping over (
4. Stainless steel pistons (stainless steel vats with pistons that punch down the cap)
5. autovinifiers (CO2 rises juice and juice flood over the cap)

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7
Q

How to fortify the port wine?

A

Fortification during fermentation (stop fermentation by adding grape spirit = sweet wine 20-120 g/L)
Aguardente - fortifying spirit,
must be made from grapes or grape devided products
must be 77% abv
must fortify to 19-22% abv, 18% - for white, rose and tawny ports
1 L to each 4 L

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8
Q

What is rose port?

A

AKA Pink Port
Made from black grapes from cool, high-altitude Baixo Corgo
Macerate only few hours to get light color
Free run juice + light press blended typically
Fermentation takes 15-16* C to retain berry fruit aromas
Aguardente - high quality to min sensation of alcohol

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9
Q

What is white port?

A

White port made with white grapes: Moscatel and Malvasia
Different styles: sweet, dry, oxidative, reductive
same labelling as tawny port

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10
Q

White port styles?

A

Fruity, unoxidative style - Moscatel - aromatic fruity and floral nose, big oak or stainless steel

Oxidative style - Malvasia - macerated slightly longer, fermentation slightly warmer t*
aged in small oak casks for several years with an indication of age
amber, brown color, caramel, cirtus peel, nuts.

Intermediate style - fruity with slight nuttiness
limited ageing in oak

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11
Q

Very Old Wines?

A

in 2022 - new categories for old wines - for white and tawny ports - 50 years old and
VVO (or W or Very Very Old) - more than 80 years

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12
Q

what is beneficio?

A

Its a yearly quota of grape must allowed for port production.

its a system that regulates yearly volume of Port production

each vineyard classified from A to I, where
A - most suitable for port (bigger volume)
G,H,I - 0 for port production but only still wines and aguardente

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13
Q

Styles of ruby ports?

A

Basic ruby
Reserce ruby
Vintage
Crusted
LBV
Single Quinta

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14
Q

Styles of tawny ports?

A

Basic tawny
reserve tawny
tawny with indication of age 20,30,40,50
Colheita

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15
Q

What is basic ruby

A

max 3 years in old large or steel
primary fruits

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16
Q

What is reserve ruby?

A

no min ageing, more concentration and high quality

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17
Q

What is vintage port?

A

exceptional year, must declare on the 2 year
must be bottled 3rd year, without filtration
best vineyrads
only Touriga Franca and Touriga Nacional
High levels of extractions
18-20 m in wood, small O2 provide color stabilisation

(wines not become vintage - become LBV, Crusted or Single Quinta) or even tawny port.

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18
Q

What is Single Quinta Port?

A

Single vintage and single quinta (estate) that stated on the label

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19
Q

What is Crusted Port?

A

its a non-vintage port (blend of different vintages)
aged in old casks 2 years, bottled no filtration = crust (sediment)

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20
Q

Wha is LBV Port?

A

single vintage
must bottled between 4-6 years
LBV ready to drink, filtered

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21
Q

What is Basic Tawny port?

A

matured max 3 years,
less extracted
Pale brown colour

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22
Q

What is Reserve Tawny Port?

A

min 6 years in wood
more concentrated and high quality

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23
Q

What is Colheita Port?

A

Tawny port, single vintage
min 7 years in old barrels
can bottle half (if 7 y), other hald upon demand

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24
Q

What is tawny Port with indication of age?

A

620-640 L barrels
tawny colour from long oxidative ageing, tertiary flavours
10,20,30,40,50 - average years

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25
Q

Climate and growing for Rutherhlen Muscat?

A

North of Victoria (on the border with New South Wales)
Warm continental climate: days warm and sunny, nights - cool nights, air go down from Victorian Alps.
Long, dry automns (can leave grapes for extra ripe and shrivel, grapes dehydrate and have dried fruit character, raisin).

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26
Q

Grape for Rutherglen Muscat?
Main characteristic?

A

Muscat à Petits Grains Rouges AKA Brown Muscat
(mutation of MPG Blanc)
Grapey, floral aromas

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27
Q

Winemaking for Rutherglen Muscat?

A

Once the must reaches 1–2 per cent of alcohol, the fermenting juice is quickly drained
off the skins. The skins are pressed, and the press liquid is combined with the free-run liquid, which is then fortified to around 17.5% abv.
Fortifying spirit - 96%

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28
Q

How called Pergola in Madeira? 2 benefits?

A

Latadas
1. Air circulation - less disease
2. Creates space for other crops - efficient use of small land

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29
Q

Location and climate of Sherry?

A

Andalusia Spain
Low altitude
Low latitude
Mediterranean climate
Hot & dry
Poniente - cooling wind
Levante - hot and dry wind
(High transpiration)

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30
Q

Describe Madeira challenges on the growing?

A

Humid - high disease risk: downy mildew, powedery mildew, grey rot, phomopsis–> solution: canopy management, fungicides spray

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31
Q

What is levada?

A

Irrigation channels in Madeira

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32
Q

6 recommended grape varieties for Madeira?

A

Cersial
Boal
Terrantez
Malvasia
Verdelho
Tinta Negra

33
Q

2 options for maturation for Madeira ?

A

Estufagem (less premium)
Canteiro (higher quality)

34
Q

Describe estufagem?

A

Used for less premium wines.
Wine is heated 45-50*
Must must remain in tank min 3 months
Tanks not topped up allow ullage to permit some oxidation
After tank is allow to cool, then filter and left to rest for 6-12 m
release 31 Oct on 2nd year
AKA speedy aging process, used to describe as baked or stewed.
Estufagem tent to use for Tinta Négra 3-5 years old

35
Q

Describe Canteiro?

A

This method is longer and more resource intensive.
It’s associated with high quality wines.
Must matured in old cask 400-700 L in warm environment, places like the warehouse, which heated by the sun.
T = 25-40* (casks not fill to the top, allow ullage permit some oxidation). Cask stored near the roof will be more warmer (younger wines)
High humidity->but warm condition ->high evaporation:
1. concentrate alc
2. concentrate acid, aroma, sugar, VA
release 3rd year 1 Jan

36
Q

Styles of Madeira?

A

Serial - driest
Verdelho - med dry
Boal - med sweet
Malvasia AKA Malmsey - sweet
Terrantez - med dry or med sweet
Tinta negra - any sweetness

37
Q

Other styles of Madeira?

A

1.standard blends (tints negra estufagem 2-3 years)
2. Madeira with indication of age
3. Rainwater (lighter style)
4. Frasquera (vintage, pinnacle)
5. Colheita (vintage)

38
Q

Colheita Port and Colheita Madeira what are differences?

A

Colheita Port - is tawny port, single vintage, 7 years, can bottle half
Colheita Madeira - vintage madeira, aged min 5 years, single variety or blend, grape no need on the label

39
Q

How Sherry, Port, Madeira, VDN are made (fortification)?

A

Sherry - add spirit after F
Madeira - add spirit after F

Port - add spirit to stop F
VDN - add spirit to stop F

40
Q

6 AOC for Roussillon VDN?

A
  1. Grand Roussillon AOC
  2. Banyuls AOC
  3. Banyuls Grand Cru AOC
  4. Maury AOC
  5. Muscat de Rivesaltes AOC
  6. Rivesaltes AOC
41
Q

2 DO’s of Sherry?

A

DO Jerez Xeres Sherry
DO Manzanilla Sanlucar de Barrameda

42
Q

Key factors of Albariza soil?

A

Albariza - chalky soil (limestone and silica, clay)
1. Retain water like a sponge
2. Form crust when dry (blocking evaporation)
3. Higher density due to ability retain water
4. Reflect back because of light color - aiming ripening

43
Q

Other 2 soils in Sherry?

A

Arenas - sand
Barros - clay

44
Q

Other 2 soils in Sherry?

A

Arenas - sand
Barros - clay

45
Q

Winemaking of Sherry?

A

Ferment to dryness
First classification
Light body - biological - fortified to 15-15.5% abv (Fino)
Full body - oxidative ageing - fortified 17% abv (Oloroso - must pressed quiet heavily)
After few months - 2 classification:
1. Full flor - Fino or Manzanilla
2. With slight delicate flor - Palo Cortado

Oloroso goes directly to oxidative aging

46
Q

What are pressing fractions names in Sherry winemaking and for which style they use?

A

Primera yema - lightest press, use for biologically aged sherry ( as phenolic compounds restrict flor growth)
Segunda yema - later press, oloroso
Prensa - final press, just to prepare new cask for aging

47
Q

What are characteristics of Palomino grape?

A
  • Mid to late ripening
  • Well-suited to dry, sunny weather
  • Capable of producing large yields
  • Loses acidity quickly when nearing maturity
  • Neutral variety, doesn’t add much of its own primary aromas to Sherry wines
48
Q

Characteristics of Moscatel?

A
  • Late ripening
  • Well adapted to heat and drought
  • Aromatic grape with grape and blossom aromas
49
Q

How PX produce sweet wine?

A

Small, thin-skinned grapes accumulate high sugar levels and are sun-dried to concentrate sugar

50
Q

How is Palomino at harvest?

A

Palomino grapes are picked with approximately 12% potential alcohol.
- Total acidity around 5 g/L.
- pH of 3.3-3.5.
- Acidification may be required if acidity levels fall below 5 g/L due to rapid loss of acidity in the final stages of ripening.

51
Q

Sercial characteristics?

A

Late ripening
Resistant to Powedery mildew, but susceptible to grey rot
Poor fruit set
High in acidity
Driest Madeira
(Found in higher elevations)

52
Q

Verdelho characteristics?

A

2nd most planted
High acidity
Problems: botrytis, Powedery mildew, coulure

53
Q

Boal characteristics?

A

AKA Malvasia Fina
Best on warm and low altitude
(Next to Funchal)
Problematic with drought
Typical for semi-sweet

54
Q

Malvasia characteristics?

A

Malvasia Candida - very limited plantings, historical Malvasia
Suffers Powedery mildew
Most common today - Malvasia de Sao Jorge
High yielding (high sugar, high acidity)
Suffers grape rot

55
Q

Terrantez characteristics?

A

Very low yields
Limited production
Absolutely treasured by producers
Late ripening
Problems with mildew and rot
Very difficult variety to cultivate can rot very quickly

56
Q

Tinta negra characteristics?

A

Relatively easy to grow and capable of high yields
Most planted variety
Since 2015 possible to include variety on the label
Any sweetness

57
Q

Rutherglen Muscat classifications?

A

Rutherglen Muscat 3-5 years 180-240 g/L
Classic Rutherglen Muscat 6-10 years 200-280 g/L
Grand Rutherglen Muscat 11-19 years 270-400 g/L
Rare Rutherglen Muscat min 20 years 270-400 g/L

58
Q

How Rutherglen Muscat made?

A

Once must reach 1-2% abv its fortified until 17.5% abv (with 96%abv spirit)

59
Q

Maturation of Rutherglen Muscat?

A

Old oak barrels:
1300-1900 L or 180-500 L

180-500L greater concentration due greater evaporation -> greater oxidation and speedy maturation

1300-1900L slower rate of evaporation

60
Q

Flor influence on wine?

A
  1. Protects from oxygen
  2. Flor consumes alcohol and release acetaldehyde (apple, bruise apple, hay, chamomile)
  3. Flor consumes glycerol = matured wine with lighter body , very dry
  4. Flor reduces Acetic acid (VA)
  5. Lees autolyses - nutty, almond characteristics
61
Q

Blending in fortified wines, what is the aim?

A
  1. Balance (integrated alcohol, add younger wine to provide freshness to balance developed fruits - sherry and ritherglen Muscat)
  2. Consistency - many fort wines non vintage expected to be consistent from 1 year to another
  3. Style - sweetened sherries, port different grape varieties
  4. Complexity - different age
  5. Volume - different producers grape
  6. Price - meet competitive price is essential
62
Q

Blending in fortified wines, what is the aim?

A
  1. Balance (integrated alcohol, add younger wine to provide freshness to balance developed fruits - sherry and ritherglen Muscat)
  2. Consistency - many fort wines non vintage expected to be consistent from 1 year to another
  3. Style - sweetened sherries, port different grape varieties
  4. Complexity - different age
  5. Volume - different producers grape
  6. Price - meet competitive price is essential
63
Q

Oxidative ageing for sherry?

A
  1. Colour change - lemon to gold, amber to brown
  2. Lebel of alcohol high (evaporation)
  3. Glycerol got high - gives fuller rounder body
  4. Aroma and flavour compounds high - evolve from primary to tertiary caramel, nuts
  5. Acetaldehyde down
  6. VA got high
64
Q

Naturally sweet sherries?

A

PX 212 g/L
Moscatel 160 g/L
Both not added sweetening agent
Grapes laid out to dry 2-3 weeks

65
Q

Pale cream
Medium
Cream
Sherries

A

Pale créâmes = fino+RCGM
Medium = amontillado+PX (RCGM) 4-115 g/L
Cream = Olorose+PX (RCGM) 115-140 g/L

66
Q

VOS and VORS (Sherry)

A

VOS - average year 20 years
VORS - average year 30 years

67
Q

Which 3 different categories of WIne business in Sherry?

A
  1. Bodegas de Producción (Production Bodegas):
    These bodegas press grapes and ferment must into base wine. They may fortify the wine and can sell their own wines or supply base wine to aging bodegas.
  2. Bodegas de Crianza y Almacenado (Aging and Storage Bodegas):
    Also known as almacenistas, these smaller bodegas mature wines and may fortify them as needed. They sell matured wines to shippers but typically do not sell directly to consumers.
  3. Bodegas de Crianza y Expedición (Aging and Shipping Bodegas):
    Known as shippers, these are the only bodegas allowed to sell bottled Sherry. They mature wines, blend them with almacenista wines, and market them under their own brands.
68
Q

What is the name of mountain in Douro?

A

Marao
(Eastern sheltered side - vineyards)

69
Q

Patamares what ?

A

Narrow terraces supported by steep earth banks.
Overall, these modern terraces are designed to optimize water use, prevent soil erosion, and ensure better ripening of the grapes
Problem - erosion and weed growth

70
Q

Socalcos what?

A

Old system
Terrace supported by dry stone wall
1-2 rows
Heavy labour

71
Q

Vineyard management Douro?

A

Drought tolerant rootstocks 110R, 1103P
VSP - allow mechanisation and right sun exposure
Fertilisers - use to improve poor soil,
Herbicides - to control weed on patamares
Cover crops - to reduce erosion on Vino au Alto
Harvest by hand - due to topography (start in Douro Superiore and finish in Baixo Corgo)

72
Q

Explain the grapes for port?

A

Touriga Franca - most planted
Late ripening , need to manage vigour
Warm side

Tinta Roriz - AKA Tempranillo
Early ripening
Cool climate
High yield - need to manage

Tinta Barocco - early ripening
Cool climate
It not cool climate lost acidity very fast
(North facing slopes)

Touriga national - mid ripening
Well ageing potential (premium wines)
High vigour need manage
Thick skin - colour and tannins

Tinta Amarela - full bodied, black fruits, capable of ageing

Tinta Cao - heat tolerant
Low yield, high acidity

Sousao - deep colour, retain acidity , getting popular

73
Q

White port varieties?

A

Malvasia Fina - AKA BOAL
Neutral wines, full body, honey characteristics

Moscatel Galego Branco - AKA Muscat Blanc a Petit Grains
Aromatic variety, un aged style

74
Q

Which yeast used in Sherry and port?

A

Sherry - cultured yeast
Port - ambient yeast

75
Q

What are the names of oak vessels in Port and sizes?

A

Balseiros 100.000 L
Pipés 600 L

76
Q

What is happening if small barrel ageing?

A
  1. Oxidation leads to a gradual reduction in many primary aromas and a
    development of tertiary aromas, such as dried fruits and nuts
    (the wine has a structure suitable for extended ageing,
    this can maintain or enhance the quality of the wine).
  2. oxidation can influence the colour of wines.
  3. For red wines, oxidation reactions also seem to result in the softening of tannins, which
    may be positive for quality.
  4. Small
    vessels, have a large surface area to volume ratio, increasing the rate at which
    wine is lost.
  5. Smaller casks
    promote greater concentration through relatively greater evaporation. They also promote
    greater oxidation and generally a speedier maturation.
77
Q

Small barrels VS big barrels?

A

During maturation, water evaporates from the oak vessels, causing alcohol, sugar and
acid levels to rise over time. The speed of these processes is affected by the amount of heat,
the size of the vessel, and the humidity level. Hotter, drier conditions, in conjunction with small
vessels, leads to a quicker rate of evaporation. Conversely, cooler, more humid conditions, in
conjunction with larger vessels, leads to a slower rate of evaporation. Whether or not to top
up casks during maturation is a winemaking option. Frequent topping up retains a fresher, less
oxidative style of wine. Infrequent topping up encourages oxidative flavours to develop.

78
Q
A

WSET 4 Diploma (4 decks)

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