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WSET Diploma Course 19/20/21 > D5 | Fortified Wines > Flashcards

D5 | Fortified Wines Flashcards

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1
Q

Which grape varieties can enhance colour in red port?

A

Touriga Nacional and Sousão

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2
Q

Why is skin contact not desirable for Fino or Manzanilla?

A

Because the phenolics extracted can restrict the growth of flor.

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3
Q

How does a producer calculate the time of fortification? (Sweet fortifies)

A

According the lvl of sugar is desired in final wine. The sweeter the earlier, fortified.

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4
Q

Which style(s) of Sherry are sweetens after dry fermentation? And how are they made?

A

Pale cream, medium and Cream (dry olorosso with added PX)

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5
Q

At which alc level is the grape spirit for fortifying Port?

A

77%. (This is lower because at this level the spirit has more character)

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6
Q

Which aromas are contributed with Flor ageing?

A

hay, apple skin, bread dough, nuts

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7
Q

The 6 key aims of blending include:

A

Balance Consistency Style Complexity Volume Price

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8
Q

Name the levels of alc in fortified wines with the SAT

A

Low: 15-16.4% Medium 16.5-18.4% High 18.5% and above

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9
Q

What are the 4 different maturation/age methods?

A

Unaged Bottle aged Oxidative ageing Biological ageing

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10
Q

Describe the climate of Jerez

A

Hot Mediterranean climate, with hot, dry summers and mild relatively rainy winters. With influences from the Atlantic Ocean.

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11
Q

What is the character of Poniente?

A

Cool, humid, damp wind. From the sea.

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12
Q

What is the character of the Levante?

A

A hot, drying, wind flowing from the south-east. From North Africa. Makes climate more arid. Grapes, transpire(hence concentrate the sugars)

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13
Q

What is a Pago?

A

A delimited, smaller, area in a the Jerez. With specific factors of terroir

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14
Q

Albariza is a mixture of

A

Limestone, silicia and clay

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15
Q

Name the character and properties of palomino

A

Mid to late ripening Wel-suited to dry, sunny weather Large yields Loses acidity near maturity NEUTRAL variety

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16
Q

Name the 3 soils of Jerez

A

Alabariza: limestone/sicilia/clay Clay is retaining water, top soil is crust in summer, helps reducing evaporation of water, higher plantings and density’s Barros: more clay Arenas: Sandy (moscatel)

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17
Q

Describe PX

A

Small, thin-skinned, high sugar levels, sundried, NEUTRAL variety, grown in montilla(outside Jerez), shipped as fresh grapes or young wine. (Matured in Jerez)

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18
Q

Which vine training system is used in Jerez?

A

Replacement cane (vara y pulgar), increasing number is now cordon trained and spurpruned (single or double), for mechanisation,

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19
Q

What is aserpia?

A

The name for the worked soils to create troughs to limit water run down the hill.

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20
Q

What is the max juice yield in Jerez?

A

70l/100kg

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21
Q

Describe the production of a Bio aged wine started from grapes arriving at the winery to the Solera in 8 steps

A
  1. Pressed gentle (free run juice is used) 2. Juice is clarified (by cold settling or centrifugation or flotation) 3 fermenting at 22-26 c to ~12% (cultured yeasts, rvs or oak, mlf prevented by chilling the must) 4. Base wine is sended for first classification 5. Wines for bio ageing: forti. to 15-15.6% Wines for oxi ageing: forti. to 17% 6. Now the wines are Sobretablas in tanks before going in the Solera 7. After few m, Second Classification of the bio ageing wines. To determine Fino/Manz or Amontillado or PaloCortado. 8. The wines are added to the Solera
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22
Q

The maturation of DO Jerez-Xérès-Sherry must take place in one of the 3 municipalities:

A
  • Jerez de la Frontera - El Puerto de Santa Maria - Sanlúcar de Barrameda (Zona de Crianza) (One exception; Moscatel can be aged in Chipiona and Chiclana de Frontera)
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23
Q

Where must the maturation of Manzanilla take place?

A

Sanlúcar de Barrameda

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24
Q

What level of resid sugar must a dry sherrie?

A

5g/l

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25
Q

Explain briefly the style of a Fino/Manzanilla

A

Entirely aged under flor, pale lemon, dry, light bid, low acid, low alc bread dough, almonds

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26
Q

Explain briefly the style of a Manzanilla Pasada

A

A Manzanilla with short oxidative ageing, starting to look like Amontillado

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27
Q

Explain briefly the style of a Amontillado

A

Has attributes from bio and oxi ageing, started as a fino, re-fortified to 17%, killes flor and ages further oxidative.

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28
Q

Explain briefly the style of a Palo Cortado

A

Generally started as a Fino and with 2nd classification putted in a PaloCortado Solera

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29
Q

Explain briefly the style of a Oloroso

A

Oxidative aged, 17%, brown, tertiary, toffee, walnut

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30
Q

Explain briefly En Rama

A

Wines that where not or very lightly filtered and fined, and bottled straight away.

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31
Q

Explain briefly the style of a PX

A

Full-bodied, low acidity, pronounced raisin, molasses, liquorice

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32
Q

Explain briefly the style of a Pale Cream

A

Bio aged prior sweetening, RCGM used, medium sweet to sweet

33
Q

Explain Bodegas de la Zona de Producción

A

Production Bodega, press grapes and ferment must to sell

34
Q

Explain Bodegas de Crianza y Almacenado

A

Ageing and Storage Bodega, they mature wines, in Zona de Crianza

35
Q

Explain Bodegas de Crianza y Expedición

A

Ageing and shipping bodega, only ones permitted to sell as DO Jerez or DO Manzanilla, in Zona de Crianza

36
Q

Briefly describe the climate of The Douro

A

Warm, continental climate, distance from ocean, sheltered by Serra de Marão

37
Q

Name the three sub-regions from west to east

A

Baixo Cargo (coolest, tawny, ruby) Cima Cargo (Warner, drier, aged tawny, vintage port) Douro Superior (less vineyards, hottest, driest, drought, mechanisation)

38
Q

Describe the soil of The Douro

A

Schist, stoney, shallow, poor(limits vigour)

39
Q

Explain Socalcos

A

A vineyard layout with narrow terraces, supported by walls of dry rock, dens: 6000 v/pha, labour intensive, traditional, protected by UNESCO

40
Q

Explain Patamares

A

Terraces supported by a steep earth ramp, cheaper, easier mechanisation, risk of erosion and weeds, low dens: 3000-3500 v/pha

41
Q

Explain Vinha au Alto

A

Vineyard layout with vertical planting on the slope, least expensive, high dens: 5000v/pha, no mechanisation, risk erosion,

42
Q

Which training system is used in Douro?

A

Cordon-trained, spur-pruned or head-trained and cane-pruned. To promote evenly ripening, sun expiratie, allows mechanisation where possible

43
Q

Name the 7 principal red grapes in the Douro

A

Touriga Franca Touriga Nacional Tinta Roriz Tinta Barroca Tinta amarela Tinta Cão Sousão

44
Q

Name the 2 principal white grapes for port

A

Malvasia Fina (Boal in Madeira) Moscatel Galego branco (muscat Blanc a petit grains)

45
Q

Name the 5 methods of extraction during fermentation in port

A

Foot treading in lagares Modern lagares Pumping over Stainless steel pistons Auto vinifiers

46
Q

Briefly describe the style of a basic Ruby port

A

A fruity, medium bodied, medium tannins, red and black fruits, max 3 yrs aged, no ageing potential, same style every year, produced in bulk, acceptable to good quality

47
Q

Briefly describe the style of a Basic tawny

A

Browning colour, lighter extraction, black and red fruits, slightly more tannin than ruby

48
Q

Briefly describe the style of a Reserve ruby

A

No min ageing, but higher quality than the basic, more concentrated

49
Q

Briefly describe the style of a Reserve Tawny

A

Must be aged min 7 yrs in oak, more concentrated, higher quality

50
Q

Briefly describe what ageing does with tawny port

A

With age wines soften, alc integrates, controlled exposure to oxygen gives more tertiary (dried fruits, oxi like caramel/nuts)

51
Q

Briefly describe the style of a Colheita port

A

Fruit from one year only, aged min 7yrs in small barrel, year of bottling on the label, rich, aged style

52
Q

Briefly describe the style of a Vintage port

A

From a “declared” vintage, Max 3 yrs in large vessel, no filtration or fining, extended bottle ageing

53
Q

Briefly describe the style of a Single Quinta Port

A

In non Vintage declared yrs, from one estate only

54
Q

Briefly describe the style of a Crusted Port

A

NV Port, oak aged up to 2 yrs, no filt or fining, bottle date, deposit

55
Q

Briefly describe the style of a LBV port

A

From one year, bottled between 4-6 yrs after harvest, bottled ready to drink, filtered or unfiltered

56
Q

Briefly describe a Rosé Port

A

Pink port, black grapes, macerated for few hours, neutral aquardente, lower tannin, fruity style

57
Q

Briefly describe a White Port

A

3 different styles, 1. Reductive, fruity style, cool fermenting, no oak, muscatel 2. Slightly oxi, limited ageing in oak 3. highly oxidised style, Malvasia, honey, nutty, more skin extraction

58
Q

What does the IVDP?

A

Controls and supervises the production and trade of ALL wines in the Douro, Beneficio, holds vineyard registers, production, shipping , volume, analayses and tastes

59
Q

Briefly describe the Beneficio

A

A body body that regulated prices, demand, quality, points and numbers are given to the vineyards depending on location, alit, aspe, soil and grape varieties

60
Q

Briefly describe the climate of Madeira

A

Warm summers, humid, high disease pressure, mild winters, lack of winter dormancy

61
Q

Briefly describe the soil of Madeira

A

Volcanic, high nutrients, vigorous vines

62
Q

Name the 6 traditional varieties from Madeira and their main properties

A

Tinta Negra (high yielding, most planted) Sercial (high acid, dry styles, late ripe) Verdelho (High acid, susceptible) Boal (Likes warm, low alti, semi sweet styles) Malvasia (High yields, susceptible) Terrantez (Limited plantings, susceptible)

63
Q

What is the name of the pergola system used in Madeira?

A

Latades, allows air circulation, humid climate

64
Q

What is the name of the cordon-trained, VSP-trellised vines?

A

Espaldeira

65
Q

At Madeira their is a high risk of downy mildew, botrytis bunch rot and Phomopsis. What canopy manag. techniques could help?

A

Shoot positioning, leaf removal

66
Q

What are Levadas on Madeira?

A

Small irrigation channels, rainwater is carried from the centre of the island trough this

67
Q

Briefly describe the production of Madeira

A

Destem Crush Skin contact if desired Ferment in rvs with ambient yeasts Fortified with 97% spirit Fining (bentonite, gelatine or albumin) Filtering (diatomaceous) Tasted to classify for maturation pathway Estufagem or Canteiro maturation Blending if desired Caramel added in cheaper styles RCGM added if desired Filtering or fining before bottling Bottling date on the label

68
Q

Describe the maturation method Estufagem

A

Heating in temp controlled rvs called estufas, 45-50’, min 3 months, IVBAM seals tank, filtered, rest for 6-12m, sale after 31st oct 2 yrs after harvest, aromas: baked, stewed, Tinta Negra used often

69
Q

Briefly describe the maturation method Canteiro

A

Wine is matured in old oak (400-700l), in warehouse, heated by the sun, 25-40’, younger wines are stored higher, extended maturation stored lower, high humidity, water evaporation concentrates alc, acid, sugars, aroma compounds, vola acid, not sold before 3 yrs after 1st jan following harvest, seal and unseal by IVBAM

70
Q

Name the 5 VDNs of Roussillon AOC

A

Banyuls: 50% Grenache Banyuls Grand Cru: only red, 75% Grenache, 30m ageing Maury: 75% Grenache Muscat de Rivesaltes: largest production, made from MBAPG and Muscat Alexandria Rivesaltes: range of styles

71
Q

Name the 6 styles of VDN Roussillon

A

Grenat/Rimage: unaged red, grenat in Maury and Rivesaltes, Rimage in Banyuls Blanc: unaged style white Tuilé/traditionnel: oxi matured red, Tuilé in Maury and Rivesaltes, traditionnel in Banyuls Ambré: oxi matured white Hors d’âge: wine that is oxi matured longer than tuilé or ambré Rancio: wine with rancio character(leather, coffee)

72
Q

Briefly describe the climate of Rutherglen

A

Warm continental climate, high diurnal range

73
Q

What is grape is used for Rutherglen Muscat?

A

Muscat a Petit Grains Rouge(Rutherglen Brown Muscat)

74
Q

Briefly describe the production of Rutherglen Muscat

A

Crushed grapes ferment shortly on skins to release sugar and flavours, extraction tech are used, at 1-2% fortified to 17.5%, clarifies, filtered, aged in warm rooms(oak), younger and older wines blended for BCCSP

75
Q

Who is promoting the sales of Rutherglen?

A

The Muscat of Rutherglen Network

76
Q

Name the 4 ageing categories for Rutherglen

A

Rutherglen Muscat: av 3-5 yrs, 180/240g/l Classic Rutherglen Muscat: av 6-10 yrs, 200-280g/l Grand Rutherglen Muscat: 11-19 yrs. 270-400g/l Rare Rutherglen Muscat: min av 20 yrs, 270-400g/l

77
Q

Describe the aromas of a Rutherglen Muscat

A

Pronounced aromas of raisins, fig, dates, sweet spices,

78
Q

Name 2 significant producers of Rutherglen Muscat

A

Campbells and Chambers Rosewood

WSET Diploma Course 19/20/21 (11 decks)

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