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WSET Level 4 Wine Diploma > D5 Fortified Wines > Flashcards

D5 Fortified Wines Flashcards

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1
Q

Fortifying Spirits?

A

Most are 95-96% neutral grape spirit

Port is ~77% flavourful grape spirit

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2
Q

Size of maturation vessel?

A

If meaningfully aged, likely to be in smaller vessel, to increase oxidation and evaporation/concentration (also, ullage)

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3
Q

What does ageing under flor reduce, and add, respectively?

A

Glycerol (and hence mouthfeel), and autolytic (e.g. bread dough) and acetaldehyde compounds (e.g. bruised apple, almond, hay, chamomile)

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4
Q

Typical ‘Rancio’ Aromas?

A

Leather, wood varnish, strong coffee

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5
Q

Unfiltered and Unfined Sherry?

A

En Rama

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6
Q

Reasons for Blending?

A

Balance, Style, Consistency, Complexity, Volume, Price

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7
Q

Sherry Regulatory Council?

A

Consejo Regulador

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8
Q

Growing environment for Sherry?

A

Low Altitude, Low Latitude, Hot Mediterranean Climate; Poniente (cooling Atlantic wind): Levante (hot African wind)

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9
Q

Where is Manzanilla made?

A

Sanlucar de Barrameda

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10
Q

Sherry Appellation?

A

Zona de Produccion > Jerez Superior & Jerez Zona > DO Manzanilla - Sanlucar de Barrameda & DO Jerez-Xeres-Sherry > Individual “Pagos”

However, PX can be grown in Montilla, but must be matured in Zona de Crianza

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11
Q

Why is Jerez Superior ‘better’ than Jerez Zona?

A

Albariza Soil (limestone, silicon, clay) - excellent at retention and slow release, plus crusting to reduce evaporation, and light coloured to reflect sunlight to enhance ripening

Allows high density planting, and high yields for neutral Palomino

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12
Q

Sherry Vine Training System?

A

Historically, replacement cane pruning (vara y pulgar), but increasingly cordon trained, spur pruned, VSP to ease mechanisation.

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13
Q

Sherry Maximum Yield?

A

80 hL/ha (typically 60-70)

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14
Q

What is Aserpia?

A

Digging of trenches post-harvest to help capture rainfall in Sherry vineyards

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15
Q

Sherry Rootstocks?

A

333EM, 41-B, 13-5 EVEX (all Vinifera x Berlandieri hybrids) with tolerance for limestone, drought endurance and high yields

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16
Q

Vineyard Issues in Sherry?

A

Dry season prevents disease; mildew occasionally which can be reduced through VSP and fungicides; No frost issues due to Poniente; European grapevine moth treated with pheromone traps

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17
Q

Palomino Grape Harvesting Conditions (e.g. ABV)?

A

12% potential alcohol, 5 g/L acid, 3.3-3.5 pH, maximum juice yield 70L/100kg

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18
Q

Sherry Clarification of Must?

A

Required due to dust from albariza soil - cold settling, centrifugation or flotation

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19
Q

Sherry Fermentation Temperature?

A

22-26 Celsius

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20
Q

MLF in Sherry?

A

Undesirable (already low acid, butteriness not wanted), but done through chilling for biologically aged wines - SO2 inhibits flor

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21
Q

Fortification Levels in Sherry?

A

15-15.5% for biological, 17% for oxidative

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22
Q

What is Sobretablas?

A

Post-fortification, pre-solera Sherry wines - going on to First and Second Classification for suitability

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23
Q

Zona de Crianza?

A

3 Municipalities for Palomino ageing - Sanlucar de Barrameda (also ‘Manzanilla’), El Puerto de Santa Maria, Jerez de la Frontera

Moscatel can be aged elsewhere Chiclana and Chipiona)

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24
Q

Typical Sherry Maturation Vessel?

A

600L Sherry Butt (heavily used American Oak, typically)

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25
Q

Ideal Conditions for Flor?

A

Cooler temperatures (16-20 Celsius), high humidity (~65% RH thanks to Poniente), lower ABV (no higher than 15.5%)

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26
Q

Layers of Solera?

A

Criadera (Solera is oldest, 1st Criadera next oldest etc.)

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27
Q

Solera Constraints?

A

40% maximum per year extracted; minimum 2 years old

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28
Q

When is ullage desirable in Sherry?

A

Biological ageing - flor needs oxygen

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29
Q

Volatile Acidity in Sherry?

A

Acetic Acid and Ethyl Acetate formed through oxidative ageing

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30
Q

Maximum Sugar Level in Dry Sherry?

A

5g/L

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31
Q

Manzanilla vs Fino

A

Very similar - Manzanilla specific to Sanlucar de Barrameda and is fresher and lighter due to different yeast strains (counter-intuitively given maturation conditions and higher presence of flor)

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32
Q

Manzanilla Pasada?

A

Lightly oxidatively aged (~1 year max) Manzanilla

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33
Q

Amontillado vs Palo Cortado?

A

PC tends to be fuller and rounder, as it’ll have seen more oxidative ageing, and less biological ageing, hence higher glycerol

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34
Q

PX and Sweet Moscatel Production?

A

Late harvest, 2-3 weeks drying to concentrate, ferment to 4-6% (natural stall), fortify to 15-16% ABV

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35
Q

PX and Moscatel Sugar Levels?

A

PX - Minimum 212 g/L, typically 450-550 g/L

Moscatel - Minimum 160 g/L, typically 325-375 g/L

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36
Q

VOS/VORS?

A

Vinum Optimum Signatum / Very Old Sherry - 20 years

Vinum Optimum Rare Signatum / Very Old Rare Sherry - 30 years

Average age - assessed stylistically

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37
Q

Sherry Volumes & Market Composition?

A

7,000 ha planted; average vineyard 3 ha

3,000 owned by co-ops, 2,000 owned by independents, 2,000 owned by shippers

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38
Q

Sherry Bodega Roles?

A

Production Bodega - usually co-ops in the production zone, who sell onto maturation zone producers
Ageing and Storage Bodega (Almacenistas) - matured then sold to shippers
Ageing and Shipping Bodega - only ones able to export/sell DO Sherries

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39
Q

Port Regulatory Authority?

A

Instituto dos Vinhos do Porto e do Douro (IVDP)

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40
Q

Portuguese Terraces & Planting?

A

Patamares - wider, better for mechanisation, lower density (about half)
Socalcos - thinner, not suitable for mechanisation, high density
Vinha ao Alto - vertical lines up slope; max 40 degrees slope for mechanisation, high density planting

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41
Q

Why is Douro valley so warm and dry?

A

Distance from sea, and mountainous shelter thanks to Serra do Marao

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42
Q

3 Regions of Douro?

A

Baixo Corgo - Westerly, coolest, wettest [lower quality]
Cima Corgo - central, warmer, drier [better quality]
Douro Superior - hottest, driest [better quality]

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43
Q

Douro Soil?

A

Schist - vertical layers, so vines can go very deep

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44
Q

Douro Rootstocks?

A

Drought resistant e.g. 110R and 1103P

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45
Q

Port Maximum Yield?

A

55 hL/ha though typically about half (30)

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46
Q

Viticultural Hazards in Port?

A

Spring frosts (highest altitude vineyards)
Disrupted flowering and fruitset by cool weather
Downy Mildew
Botrytis, especially in BC, but can be combated with canopy management and fungicides
Herbicides to address weed growth on patamares
Cover Crops can be grown to prevent soil erosion on Vinho ao Alto, and reduce weeds and provide nutrition

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47
Q

Top 5 Red Port Grapes

A

Touriga Nacional - mid-ripening with thick skin, deep colour and high tannins, black fruit, floral, can be excessively vigorous so needs careful pruning, coulure can cause yield issues
Touriga Franca - most widely grown, late ripening (so best suited to CC and DS), tight bunches, thick-skinned (good vs fungal), colour, tannin, acidity, red and black fruit
Tinta Roriz - Tempranillo, early ripening, better in cooler sites (BC), body, colour, high yield (need to be careful)
Tinta Barroca - early ripening, better in cooler sites (BC) otherwise heat damage and shrivelling, earthy, less floral, lesser acid and colour,
Tinta Cao - low-yielding, small thick-skinned grapes, good vs fungal, late ripening and heat tolerant, concentrated wines with high acid

Tinta Amarela - Trincadeira, tight bunches, prone to fungal, concentrated black fruit and spice
Sousao - thick-skinned, deep colour, high acid

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48
Q

White Port Grapes?

A

Malvasia Fina - Boal, neutral wines with medium acid, full body and honeyed palate
Moscatel Galego Branco - Muscat Blanc a Petit Grains, aromatic

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49
Q

Residual Sugar in Port?

A

Typically 80-120 g/L

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50
Q

Length of Maceration in Port?

A

2 days, hence need for highly extractive methods

51
Q

Foot-treading in Port?

A

Foot-treading in Lagares which is firm enough to extract without damaging seeds, causing bitterness

52
Q

Autovinifiers in Port?

A

Sealed tank, pressure builds during fermentation, pushing juice into holding tank, which then releases as pressure reaches peak, then spraying over.

Comparatively lower extraction (as only happens later in process as CO2 produced) so tends to be lighter - as such only used in basic wines.

53
Q

Port Fermentation Temperatures?

A

28-32 for Red

17-22 for White

54
Q

Yeast in Port?

A

Often ambient, as does not need to ferment to dryness

55
Q

Aguardente?

A

~77% Port fortifying grape spirit

56
Q

Port ABV?

A

19-22%

57
Q

Fermentation ABV in Port?

A

Interrupted at 5-7% ABV

58
Q

Drainage in Port Post-Fermentation?

A

Must be done quickly to allow speedy fortification to prevent additional sugar conversion, distorting sugar levels and ABV

59
Q

Acidification in Port?

A

Common as acid is lost to achieve fruit ripeness

60
Q

MLF/MLC in Port?

A

Doesn’t happen, as lactic acid bacteria cannot survive in high ABV environment

61
Q

Maturation Vessels in Port?

A

Balseiros - 100,000L for freshness
Pipes - 600L for gentle oxidation
Well-aged wood to prevent unwanted oak influence

62
Q

Oxidation in Port?

A

Achieved through frequency of racking, ullage, and maturation vessel size

63
Q

Fortified ABV Brackets?

A

Low: 15-16.4 = VDNs and BA Sherry
Med: 16.5-18.4 = OA Sherry, some Madeira, some aged VDNs, Rutherglen Muscat
High: 18.5+ = Older Madeira and Sherry, All Port

64
Q

Pale Lemon Appearance?

A

Fino
White VDN
White Port

65
Q

Port Age Requirements?

A

Basic Ruby & Tawny- maximum 3 years
Reserve Ruby - no minimum
Reserve Tawny - minimum 6 years
Age indicated - merely “in the style of”

66
Q

Colheita?

A

Grapes from one vintage; small barrels for minimum 7 years

67
Q

Requirements for Vintage Port?

A

Must be declared to IVDP and tasted/approved. Maximum 3 years ageing pre-bottling

68
Q

Common Grape Varieties in Vintage Port?

A

Touriga Franc and Touriga Nacional

69
Q

‘Bottle Matured’ Crusted Port?

A

3 years bottle ageing

70
Q

LBV?

A

Late Bottled Vintage - 4 to 6 years after harvest

71
Q

Rosé Port?

A

Couple of hours of maceration of fruit from coolest areas (BC), fermented at 15-16 celsius; neutral high quality aguardente to emphasise fruit

72
Q

White Port?

A

Muscatel - fruity and unoxidised, fermented at 17-18

Malvasia - highly oxidised, more skin contact, 20-22 celsius for fermentation

Can qualify for: Reserve status with minimum 7 years ageing in wood; age statement; colheita

73
Q

Wine Growing Economy in Douro?

A

Highly fragmented; 21,000 landowners with nearly half owning less than 0.5 ha, and 90% owning less than 5 ha.

Co-ops produce ~20%, but producers are constituted by 30-35.

74
Q

Port Brands & Ownership?

A

Porto Cruz - Gran Cruz
Symington Family Estates - Cockburn’s, Dow’s, Graham’s, Warre’s
Sogrape - Sandeman, Offley, Ferreira
Fladgate Partnership - Taylor’s, Fonseca, Croft, Krohn
Sogevinus - Burmester, Barros, Calem, Kopke

75
Q

What does IVDP do?

A

Assesses and validates vintages and age statements

Regulates amount of port produced (Beneficio)

Regulates amount of port that can be released - 1/3 of a shipper’s stocks

Promotion of Port and light wines

76
Q

What is Beneficio?

A

The system regulating quantity of port production, and the total per se in any given year

Rates land parcels between A (best) and I (worst)

Ratings of F and below cannot be used to make Port, but can be distilled or used for light wines

77
Q

Port Sales & Production Volumes?

A

Roughly 75 million litres per annum

Basic ports constitute ~75% of port made, but a little over half of value. Conversely, just under half the value comes from higher quality Ports of 25% of the market

~80% sold as export

78
Q

Madeira Regulatory Body?

A

IVBAM - Instituto do Vinho, do Boradado e do Artesanato da Madeira

79
Q

Madeira Temperature, Rainfall & Altitudes?

A

20-22 Summers, 16-17 Winters, Up to 3,000 mm/annum, up to 1,800m altitude

North is cooler and wetter

Vineyards themselves only constitute 450 ha, at up to 800m

80
Q

Madeira Soil?

A

Volcanic, and high nutrient - vigorous vines as a result!

81
Q

Madeira - “Recommended” Grapes?

A

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

Tinta Negra - high yield and easy to grow
Terrantez - susceptible to mildew and rot, hence picked early, very little grown
Sercial - high acidity, late ripening, resistant to mildew, but prone to rot and poor fruit-set
Verdelho - high acid, susceptible to everything
Boal - AKA Malvasia Fina (i.e. White Port grape), susceptible to drought so needs irrigation
Malvasia - very susceptible to powdery mildew. Malvasia de Sao Jorge most common, and can produce high yields, with risk of botrytis bunch rot

82
Q

Pergola System in Madeira?

A

Latadas

83
Q

Madeira Grape Risks?

A

Downy mildew
Botrytis bunch rot
Phomopsis

Canopy management allays somewhat, but usually needs fungicide sprays

84
Q

Madeira Irrigation Channels?

A

Levadas

85
Q

Minimum Potential Alcohol for Madeira Grapes at Harvest?

A

9% ABV

Typically no higher than 11%

86
Q

Typical Madeira ABV?

A

17-18%

87
Q

Estufagem?

A

45-50 Celsius for minimum 3 months in stainless steel
Some oxidation allowed via ullage
Filtered and rested for 6-12 months
Cannot be sold until 31st October of second year
Typically younger (3-5 year) Tinta Negra wines

88
Q

Canteiro

A

400-700L old oak vessels
25-40 Celsius
Evaporation of water = concentration of flavours and increasing ABV and volatile acidity
19-20% ABV
Cannot be sold until 1st January 3 years after harvest

89
Q

Length of EU Subsidy for Madeira?

A

5 years

90
Q

Pre-Bottling Adjustments for Cheaper Madeira?

A

Caramel for colour
RCGM for adding sweetness
Drier wines for reducing sweetness

91
Q

Corrente in Madeira?

A

Standard blends of young (2-3 year) Madeira

92
Q

Rainwater Madeira?

A

~18% ABV, medium dry, maximum age 10 years

93
Q

Frasqueira?

A

AKA Garrafeira
Flagship product
Minimum 20 years
Must name grape and vintage of harvest & bottling

94
Q

Colheita Madeira?

A

Grapes from a single year
Minimum 5 years maturation
Must detail year but not grape variety

95
Q

Madeira Industry Structure?

A

1,000+ growers
Average 0.3 ha holding
Highly concentrated producers - only 8 of them
Largest producers - Justino, Madeira Wine Company, and Henriques & Henriques

96
Q

Winds in SW France/Roussillon Affecting VDNs?

A

Tramontane - higher transpiration, hence greater sugar concentration

97
Q

Major & Minor VDN Varietals?

A

Muscat Blanc a Petits Grains
Muscat of Alexandria
Grenache Noir

Grenache Blanc
Grenache Gris
Macabeo (Macabeu)

98
Q

Minimum Potential Alcohol for VDN Harvest?

A

14.8% ABV

99
Q

VDN Sugar Levels?

A

Muscat: minimum 100-125 g/L
Grenache: minimum 45 g/L (though often 100)

100
Q

Fortification & Final ABV for VDNs?

A

Fortify at 5-8%

Up to 15-18% final ABV

101
Q

Black Grape VDN Fortification?

A

Typically while must is in contact with grape skins, to enhance solvency and extract more colour, flavour and tannin

102
Q

VDN Fermentation Temperatures?

A

Whites ~15%

Reds ~28%

103
Q

Bonbonnes?

A

Glass demi-johns for VDN maturation

104
Q

VDN Appellations

A

Rhone:
Muscat de Beaumes-de-Venise (SE facing, avoiding Mistral)
Vin Doux Natural Rasteau

Languedoc:
Muscat de Frontignan
Muscat de St-Jean-de-Minervois (cooler climate)

105
Q

Muscat BdV Characteristics?

A

Medium Body, Medium Acid, 15%

Muscat Blanc a Petits Grains & MBPG Rouge

106
Q

Rasteau Characteristics?

A

Red, jammy fruit, 16-18%

Made from Grenache Noir/Gris/Blanc (75% minimum) plus other Rhone varieties

107
Q

Grenat/Rimage?

A

Unaged red VDN e.g. Maury and Rivesaltes (Grenat) or Banyuls (Rimage)

108
Q

Tuile/Traditionnel

A

Oxidatively aged VDN e.g. Maury and Rivesaltes (Tuile) or Banyuls (Traditionnel)

109
Q

Ambre?

A

Oxidatively aged white VDN

110
Q

Hors d’Age?

A

Heavily oxidated VDN wines

111
Q

Banyuls AOC Appellation?

A

Red wines requires minimum 50% Grenache Noir, but can include GG or GB. Steep, terraced schist slopes. Limited white wine made.

Eastern end of Pyrenees

Domaine Vial-Magneres

112
Q

Banyuls Grand Cru AOC Appellation?

A

Only red produced, minimum 75% Grenache Noir, matured minimum 30 months

113
Q

Maury AOC Appellation?

A

North of Roussillon.
Dark coloured schist.
Red = minimum 75% Grenache Noir
Small amount of unaged white made

114
Q

Muscat de Rivesaltes AOC Appellation?

A

Unaged, blend of Muscat grapes (BaPG and Alexandria)

115
Q

Rivesaltes AOC Appellation?

A

Red and White made in all manner of styles (e.g. Grenat, Tuile, Ambre, Hors d’Age and Rancio)

Whites maximum 20% Muscat - rest from Grenache Blanc, Grenache Gris, Macabeu and Malvoisie.

Reds generally made from Grenache Noir.

Domaine Cazes

116
Q

Rutherglen Climate?

A

Continental climate - warm days cooled by Victorian Alps air flow

117
Q

Rutherglen Muscat Grape Potential Alcohol?

A

Sometimes as much as 20%!

118
Q

Muscat a Petits Grains Rouges?

A

Rutherglen Brown Muscat

119
Q

Fermentation and Fortification of Rutherglen Muscat?

A

Crushed grapes allowed to ferment on skins to break down pulp and release sugars/flavours.

Enzymes may be added to aid extraction.

Cap Management (e.g. punching down, pumping over, rotary fermenter) to aid extraction.

Fermented to 1-2% then drained and fortified to ~17.5%.

Rack off lees, or light filtration, acidity adjustment, light fining for protein stability (needed for long ageing).

120
Q

Rutherglen Muscat Maturation Vessels?

A

1,300 - 9,000L large casks, or smaller barrels of 180-500L depending on desired oxidation and evaporation

Ullage depends on style

121
Q

Rutherglen Muscat Regulatory Body?

A

Muscat of Rutherglen Network - introduced classification re. the style of wine, as with Madeira, Sherry and Port.

122
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 - Minimum 20 years, 270-400 g/L

123
Q

Significant Rutherglen Muscat Producers?

A

Campbells

Chambers Rosewood

WSET Level 4 Wine Diploma (21 decks)

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