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WSET 4 > D5 Fortified wines > Flashcards

D5 Fortified wines Flashcards

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1
Q

Key choices affecting style, quality and price

9

A
  1. Grape Variety
  2. Vineyard site
  3. Timing of harvest
  4. Skin contact
  5. Timing of fortification
  6. Fortifying spirit
  7. Maturation
  8. Blending
  9. Finishing
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2
Q

Jerez wind influences

A

Poniente - cool, damp (summer)

Levante - hot, dry, (from Africa) concentrates sugars

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3
Q

DO for Sherry

A

DO Jerez-Xeres-Sherry

DO Manzanilla - Sanlucar de Barrameda

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4
Q

Zona de Producccion is split into 2 parts:

A

Jerez Superior

Jerez Zona

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5
Q

3 soils in Jerez

A

Albariza (limestone, silica, clay)
Barros (greater clay content)
Arenas (sandy)

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6
Q

Training system in Jerez

A

replacement cane ‘vara y pulgar’

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7
Q

Jerez max yield

A

80 hl/ha

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8
Q

Irrigation system in Jerez

A

series of gullies down each vine row

= aserpia system

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9
Q

Sherry first pressing

A

primera yema

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10
Q

yeast used for Sherry

A

cultured

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11
Q

Zona de Crianza municipalities

A

Jerez de la Frontera
El Puerto de Santa Maria
Sanlucar de Barrameda

(Moscatel - Chipiona)

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12
Q

Conditions for flor growth

A

max alcohol 15,5%
no SO2 additions
temperature 18-20 degrees
humidity above 65%

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13
Q

% of volume of wine lost each year during oxidative ageing of Sherry

A

3-5%

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14
Q

VOS and VORS Sherry

A 
aged for 20 / 30 years
Very Old (Rare) Sherry)
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15
Q

Businesses engaged in Sherry production

A

Bodegas de la Zona de Produccion

Bodegas de Crianza y Almacenado ‘almacenistas’

Bodegas de Crianza y Expedicion ‘shippers’

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16
Q

Sub-regions of Douro

A

Baixo Corgo
Cima Corgo
Douro Superior

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17
Q

Soils in Douro

A 
Schist bedrock (vertically splitting, deep roots)
Free-draining and rocky
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18
Q

Vineyard layouts Douro

A

Solcalcos (6000 vines/ha)
Patamares (3000-5000 vines/ha)
Vinha ao Alto (5000 vines/ha)

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19
Q

Max yield Douro

A

55 hl/ha

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20
Q

yeast for Port

A

ambient

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21
Q

RS for port

A

80-120g/l

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22
Q

Extraction methods

A 
Foot threading in lagares
Modern lagares
Pumping over
Stainless-steel pistons
Autovinifiers
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23
Q

Fortifying spirit in Port

A

aguardente

77%

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24
Q

When is port fortified

A

RS 80-120g/l

alcohol 5-7%

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25
Q

fortification level for port

A

19-22%

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26
Q

barrels for port

A

balseiros 100.000l

pipes 600l

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27
Q

Ruby ageing

A

max 3y

28
Q

Tawny ageing

A

max 3 y

29
Q

Reserve Tawny ageing

A

min 6y

30
Q

Colheita Port

A

small barrels min 7y

must state vintage and year of bottling

31
Q

Vintage port

A

max 3y large vats or steel
Touriga Franca&Nacional
vintage must be declared in second year after harvest

32
Q

Single Quinta

A

single quinta, single vintage

in years when vintage port is not produced

33
Q

Crusted

A

non vintage
max 2y ageing, no filtering
must state bottling year
after 3 years of bottle ageing ‘bottle matured’ on label

34
Q

LBV

A

bottled between 4-6 years after harvest
old large oak or steel aged
after 3 years of bottle ageing ‘bottle matured’ on label

35
Q

Soils in Madeira

A

volcanic, high in nutrients

36
Q

Grape varieties in Madeira

A 
Tinta Negra
Sercial
Verdelho
Boal
Malvasia
Tarrantez
37
Q

Madeira training systems

A

pergola ‘latadas’

cordon with VSP ‘espaldeira’

38
Q

irrigation Madeira

A

‘levadas’ channels

39
Q

Madeira potential alcohol at harvest

A

min 9% (usually max 11%)

40
Q

Yeast for Madeira

A

ambient

41
Q

Fortification level for Madeira

A

17-18%

42
Q

Madeira maturation approaches

A

Esfumagem (45-50 degrees) - 3 months
rested for 6-12 months

Canteiro (25-40 degrees) 3 years
400-700l barrels

43
Q

Standard blend Madeira

A

‘corrente’ 2-3y ageing

44
Q

Rainwater

A

must be medium dry, max 10y, around 18% alcohol

45
Q

Fresqueira

A

or Garrafeira
min 20y ageing
must show grape variety, vintage and bottling year

46
Q

Colheita Madeira

A

min 5y, single varietal or blend

must show vintage and year of bottling

47
Q

VDN min potential alcohol at harvest

A

14,8%

48
Q

fermentation level VDN

A

15-18%

49
Q

level of alcohol when spirit is added into VDN

A

5-8%

50
Q

VDN Rasteau

A

unaged or oxidative
red, rose, white
min 75% Grenache, Grenache Gris and Blanc can be added

51
Q

Languedoc VDN style

A

white wine only, unaged style

52
Q

Great / Rimage

A

unaged

53
Q

Touile / Traditionnel

A

red oxidative wines

54
Q

Ambre

A

white oxidative

55
Q

Hors d’age

A

red or white, long oxidative ageing

56
Q

Rancio

A

red or white with rancio character

57
Q

Banyus

A 
mainly red (min 50% Grenache)
schist slopes
58
Q

Banyuls Grand Cru

A

red wine only, min 75% Grenache

may qualify for Hors d’age or Rancio

59
Q

Maury

A

mainly red, min 75% Grenache

60
Q

Muscat de Rivesaltes

A

only unaged style, only white

61
Q

Rivesaltes

A

max 20% Muscat

red and white

62
Q

Rutherglen climate

A

continental

63
Q

potential alcohol during harvest

A

not unusually up to 20%

64
Q

Fermentation technique for Rutherglen muscat

A

pressing
brief ferment on skins
enzymes may be added
cap management to aid extraction

65
Q

Alcohol during fermentation and fermentation level of Rutherglen Muscat

A

added around 1-2% of alcohol

fortified to 17,5%

66
Q

Barrels for maturation of Rutherglen Muscat

A

very old

1,300-9,000l or smaller 180-500l

67
Q

Ageing levels for Rutherglen Muscat

A

Rutherglen Muscat 3-5y

Classic 6-10y

Grand 11-19y

Rare min 20y

WSET 4 (32 decks)

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