D5 Maturation Flashcards
スタイルについて
①Released after short period of ageing
PremiumなRuby スタイル４つ
②Released after extended period of oxidative ageing Premium Tawny スタイル2つ+super premium Madeira labelling term４つ Rutherglen Muscat classification 4つ Some VDNs Roussillonのスタイル４つ Some sherries labelling term 2つ/スタイル3つ
③Released after aged under veil of flor
スタイル２つ
④released relatively early
number of VDNs Roussillon のスタイル２つ、AOC1つ
Portの Style3つ
① ・Vintage Port ・ Late Bottled Vintage Port(unfiltered) ・ Crusted( no vintage) ・ Single Quinta (from one estate)
② Premium Tawny ・age-indicated Tawny ・Colheita (vintage) ・very old aged Tawny(no age indicated) ・small stock of old Colheita
Madeira * Corrente (2-3years) * Rainwater(max10 years) ・Frasqueira(over 20 years) ・Colheita(over 5years/vintage)
Rutherglen Muscat richness, complexity, concentration greater number of vintage, span of age(young & old) ・Rutherglen Muscat (3-5years) ・Classic Rutherglen Muscat(6-10years) ・Grand Rutherglen Muscat(11-19years) ・Rare Rutherglen Muscat(over 20years)
Some VDNs in Roussillon ・Tuilé/Traditionnel(oxidative red) M&R/B ・Ambré（oxidative white) ・Hors d'age(long oxidative red & white) ・Rancio(香りの特徴, red & white)
Some sherries
oloroso, amontillado, Palo Cortado, PXがeligible
・VOS/VORS( 20/30years or more)
・age-indicated Sherry(12, 15years)
③
・Fino/Manzanilla
④
number of VDNs in Roussillon
・Grenat/Rimage (unoxidized red&white) M&R/B
・Muscat de Beaumes de Venise(Rhône)
vessel（サイズと素材）について
ポイント２つ
new oak使用、sizeと酸化、熟成スピードの関係
①Released after short period of ageing
PremiumなRuby
②Released after extended period of oxidative ageing Premium Tawny Madeira Rutherglen Muscat Some VDNs Some sherries
③Released after aged under veil of flor
④released relatively early
number of VDNs
Some Ports
ポイント2つ
new oak flavor is not desirable for all style of fortified wine
size of vessel impact amount of exposure to oxygen and speed of maturation
①
・gentle oxidation
large old wooden vessel “pipes” 600L
・keep fresh during store
very large old wooden vessel “balseiros” (100,000L)
・or stainless for LBV
② Premium Tawny age-indicated Tawny(10,20,30,40years) ・large old wooden vessel "pipes" :620-640L colheita ・small wooden vessel (not new)
Madeira Premium ・Estufagem, Stainless steel "estufas" Basic wine (3-5years) ・Canteiro, old wooden vessel : 400-700L
Rutherglen Muscat
very old wooden vessel, both size, large & small
・large round/oval “cask” 1300-9000L
・smaller “barrel” 180-500L
Some VDNs variety of vessel ・glass-demi-johns (for some styles) ・ Some Sherries very old wooden vessel, varies in size ・widely 600L "butt" ・American oak is common for historical reason
③
very old wooden vessel, varies in size
・widely 600L “butt”
・American oak is common for historical reason
④
Number of VDNs: large closed stainless steel
Ruby & Rose Port: stainless or concrete,
sometimes large old wood bulk
温度,湿度と温度の調節について
熟成のスピードに影響を及ぼす要素３つ
①Released after short period of ageing
PremiumなRuby
②Released after extended period of oxidative ageing Premium Tawny Madeira Rutherglen Muscat Some VDNs Some sherries
③Released after aged under veil of flor
④released relatively early
number of VDNs
Some Ports
熟成のスピードに影響を及ぼす要素３つ
heat, size of vessel, humidity
impact speed of maturation(smaller & drier quicker)
①
-
②
Premium Tawny: -
Madeira
・estufagem : 45-50℃, heat
heating coil, water jacket, temperature controlled
・canteiro : 25-40℃, warm
loft or warehouse(design, location, young near to roof
Rutherglen Muscat:
・historically, tin roof warehouse
・recently, insulate, more even temperature, cool 年中
・positioning of barrel, warmer near to roof
some VDNs:
・left outside in sun to speed up maturation
③ - ④ number of VDNs cool, constant @temperature controlled stainless
熟成期間について
長い熟成により得られる変化(tannin, alcohol)
短い熟成の場合
①Released after short period of ageing
PremiumなRuby
②Released after extended period of oxidative ageing Premium Tawny Madeira Rutherglen Muscat Some VDNs Some sherries
③Released after aged under veil of flor
④released relatively early
number of VDNs
Some Ports
長い熟成により得られる効果 longer maturation soften tannin, integrate alcohol harsh alcohol(basic Ruby)
① legal maximum period Crusted:2years Vintage: 3years( usually 18-20months) LBV:4-6years ② Premium Tawny ・legal minimum period Reserve :6years Colheita :7years Madeira Estufagem for basic wine min. 2 months Canteiro for premium wine several years + further (apply every 5years extension)
Rutherglen Muscat
RM:3-5years, CRM:6-10years, GRM:11-19years
RRM:over 20years
Some VDNs
several years
Some Sherries - ③ - ④ number of VDNs no maturation, release few month after fermentation
Basic/Reserve Ruby Port and Rose Port
legal period
Basic: max. 3years, Reserve: no minimum IVDP T&A
Rose: bottling just after fermentation
APPROVAL of industrial organization について
Approvalを受ける方法、ポイント
Sherry
Madeira
Port
①Released after short period of ageing
PremiumなRuby
②Released after extended period of oxidative ageing Premium Tawny Madeira Rutherglen Muscat Some VDNs Some sherries
③Released after aged under veil of flor
④released relatively early
number of VDNs
Some Ports
Approvalを受けるポイント
Sherry
first classification
each batch of base wine tasted and sent for analysis
decide for which biological/oxidative based on body, flavor intensity, fortified
stage called sobretablas
stored before joining solera system for several months
second classification
wine in sobretablas
marked as biological ageing is tasted and sent for analysis to decide potentiality
Fino/Manzanilla: full layer of flor/remain fresh
Amontillado: slightly less delicate
Palo Cortado: even more full-bodied
Madeira
representative from IVBAM attend the start and end of the maturation and seal and unseal the vessel
Tasting panel check quality (for specific style)
Port
analysis and tasting by IVDP (for specific style)
deemed to have character of that age
① Vintage Port ② Tawny: age-indicated Tawny Madeira: check quality for Frasqueira, Colheita ③ tasting & analysis after fermentation @ first classification \: biological or oxidative(body, intense of flavor) sobretablas @ second classification \: potentiality for Fino/Manzanilla ④ Reserve Ruby Port
熟成後出荷までに行うこと
①Released after short period of ageing
PremiumなRuby
②Released after extended period of oxidative ageing Premium Tawny Madeira Rutherglen Muscat Some VDNs Some sherries
③Released after aged under veil of flor
④released relatively early
number of VDNs
Some Ports
①
・bottle mature before release(OPTION)
can label “ bottle matured” after 3 years
limited for LBV and Crusted
②
Premium Tawny
・bottle more in the following years on demand
(need to avoid ullage(to prevent further oxidation)
Madeira
・Estufagem: filter, cool and store for 6-12months
Some VDNs
・some of the wine kept in old oak barrel
④
number of VDNs: -
Rose Port: released within 1 years after bottling
some White: no ageing, stored in large old casks
or stainless steel for a short period
最後の調整（adjustment）について
①Released after short period of ageing
PremiumなRuby
②Released after extended period of oxidative ageing Premium Tawny Madeira Rutherglen Muscat Some VDNs Some sherries
③Released after aged under veil of flor
④released relatively early
number of VDNs
Some Ports
①
no filtration & fining, heavy deposit
②
Premium Tawny
・clarification/stabilization naturally happen during long
ageing, usually filtration is not necessary
Madeira
・Fining&Filtrationに加えＯPTIONS for basic wine
・add caramel: add color (inexpensive to mid-priced)
・carbon fining: to strip color
・add RCGM/dry wine :to adjust sweetness of final wine
Rutherglen Muscat/Some VDNs:-
Some Sherries
・VOS/VORS: astringent, can add sweet components
③ -
④ -
ブレンドのオプション、目的について
Blendの目的を３つ
①Released after short period of ageing
PremiumなRuby
②Released after extended period of oxidative ageing Premium Tawny Madeira Rutherglen Muscat Some VDNs Some sherries
③Released after aged under veil of flor
④released relatively early
number of VDNs
Some Ports
Blendの目的を３つ
a. consistency of style year on year
b. attain certain style or achieve consistency
c. certain style or for complexity
①
・between different grapes, plots, treated differently in winery, different vintage, different fraction
・achieve high tannin, concentration, deep color for long maturation, achieve complexity
②
Premium Tawny
・more than one years to achieve character of that age
Madeira
・between vintage, vineyard to achieve “ a”
・between barrels aged in different location of the warehouse to achieve “b”
・add older wine to young wine to add complexity to make that wine valuable products
Rutherglen Muscat
・between old wine and young wine for optimum balance between freshness and complexity for “b”
・between base wine with different sweetness to adjust sweetness for “c”
Some VDNs
・between barrel for complexity
Some Sherries
・to create totally different style by adding sweetening component to dry base wine
・blend different vintages by solera system for consistency of style year on year
③-
④-
degree of oxidation, speed of oxidationの調整
oxidationしたいとき not fully fill/ ullage(head space)
evaporationでreduce wine→ top up
remove lees(sediment) to avoid off-flavor→ racking
degree
2つの頻度(頻度高いと～）
speed
3つの要素
①Released after short period of ageing
PremiumなRuby
②Released after extended period of oxidative ageing Premium Tawny Madeira Rutherglen Muscat Some VDNs Some sherries
③Released after aged under veil of flor
④released relatively early
number of VDNs
Some Ports
degree
frequency of top up(reduce ullage) and racking
frequent: maintain fresh less: encourage oxidative F
Speed
size of vessel, heat, humidity (smaller, hotter, drierが速)
①
・ageing for limited period in very old large wooden vessel(little oxidative character, keep fresh, color stability)
・control frequency of racking(remove lees) to adjust exposure to oxygen
②
Premium Tawny
・oxidative ageing for a extended period
soften tannin and alcohol integrated
・need frequent racking and topping up due to evaporation
Madeira
・heated & oxidative ageing
・warm condition speed up oxidation and caramelization of sugar happen
・warm condition promote evaporation and concentration of sugar, flavor, aroma, alcohol
Rutherglen Muscat
・gradually oxidize over time
・frequency of topping up(reduce ullage) , heat, size of vessel, humidity impact freshness/oxidation
Some VDNs
・glass-demi-Johns(bonbonnes)
heated in sun, speed up oxidation
③ -
④unoxidized style, no maturation, or limited maturation
in stainless steel, concrete, very old large wooden vessel to keep freshness
CHARACTER
①Released after short period of ageing
PremiumなRuby
②Released after extended period of oxidative ageing Premium Tawny Madeira Rutherglen Muscat Some VDNs Some sherries
③Released after aged under veil of flor
④released relatively early
number of VDNs
Some Ports
①
②
③
④
