Dessert Wines

Question 1

Madeira

+Types

Answer 1

Burnt caramel, Walnut oil, Peach, Hazelnut, Orange peel

Full body, Med+ acid and sweet, med fruit

Madeira, Portugal

—Types—
Tinta Negramoll/Rainwater: Dry-sweet and basic quality
Sercial: The lightest, extra-dry style (serve chilled)
Verdelho: Light, aromatic, dry to med (serve chilled)
Bual/Boal: Medium-sweet nutty wines
Malmsey: the sweetest style

Question 2

Marsala

+Styles
+Grapes

Answer 2

Stewed apricots, Vanilla, Tamarind, Brown sugar, Tobacco

Full body, med+ sweet, med acid and fruit

Sicily, Italy

• –Styles—
• Gold (Oro): Made w/ white grapes
• Amber (Ambra): Made w/ white grapes and cooked wine must
• Rosso (Rubino): Rare. A red Marsala with up to 30% white grapes

—Grapes—
White: Grillo, Cattarato, Inzolia, Greciano
Red: Nero D’Avola, Pignatello, Nerello Mascalese

Question 3

Port

+Types

Answer 3

Ripe blackberry, Raspberry sauce, Cinnamon, Candy apple

Full body, Tannin and fruit; Med acid

Douro, Portugal

Types

• –Young Port—
• Ruby: Red fruit and chocolate flavors w/ spicy acidity
• LBV (Late Bottled Vintage): Red and black fruit flavors, spice, and cocoa with high tannin and acid
• White: Dried peach, white pepper, tangerine zest, and incense
• Rose: Notes of strawberry, honey, cinnamon, and framboise liquer
• –Tawny—
• 10 year: Raspberry, dried blueberry, cinnamon, clove, and caramel
• 20 year: Fig, raisin, caramel, orange zest, and cinnamon
• 40 year: Dried apricot, orange zest, caramel, and toffee
• Colheita: Single-vintage tawny port. Flavors vary depending on the age of the wine
• –Age-worthy port—
• Vintage Ports: Single vintage Ports from exceptional years
• Crusted Port: A multi-vintage Port designed to age jut like vintage Port

Question 4

Sauternes

+Grapes

Answer 4

Lemon, Apricot, Quince, Honey Ginger

Light+ body, high fruit, acid and sweetness

Sweet wine where grapes are infected with Botrytis (Noble rot), a mold that concentrates flavor, sugar and adds a bit of funk. Grown only in Sauternes region of Bordeaux, France.

Grapes:
Semillon, Sauvignon Blanc, Muscadelle

Question 5

Sherry

+Types

Answer 5

Jackfruit, Saline, Preserved Lemon, Brazil nut, Almond

Med body, Off-dry, Med+ acid, Light+ fruit

Andalucia, Spain

• –Dry Sherry Styles—
• Fino and Manzanilla: Very light, salty fruit, (serve chilled)
• Amontillado: Slightly bolder nutty style in between Fino and Oloroso
• Palo Cortado: Rich with roasted flavors of coffee and molasses
• Oloroso: Dark nutty style from long-term oxidation
• –Sweet Sherry Styles—
• PX (Pedro Ximenez): The sweetes style made from sun dried grapes
• Moscatel: Very sweet. Made from Muscat of Alexandria
• Sweetened Sherry: Typically made by blending Oloroso and PX

Question 6

Vin Santo

+Production Process
+Types

Answer 6

Perfume, Fig, Raisin, Almond, Toffee

Full body very sweet, Med+ acid, Med fruit

Central Italy

(Traditionally enjoyed during Easter week)

Vin Santo is made with the appassimento method. Grapes are harvested and laid out on straw mats for up to 6 months where they will dry and lose about 70% of their water content.

Then, the raisinated grapes are squeezed and put into oak or chestnut barrels to vinify. The fermentation is very slow and can take 4 years to complete.

—Types—
White: Most common, dried fig, almond, and toffee flavors. Made primarily with Malvasia Bianca and Trebbiano

Red: Rare style called Occhio di Pernice offers caramel, coffee, and hazelnut flavors and is made with Sangiovese