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Ess Tune Up 2 Flashcards

1
Q

What are the Rosso and Rosso Riserva aging requirements for the Carema DOC?

A

24 months (12 months in wood)||36 months (12 months in wood)

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2
Q

What are the Rosso Superiore aging requirements for the Barbera d’Alba DOC?

A

12 months (4 months in wood)

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3
Q

What are the Rosso Superiore aging requirements for the Dolcetto d’Alba DOC?

A

12 months aging

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4
Q

What is the aging requirement for Alta Langa Spumante?

A

Min 9 months on lees and total production process must not be less than 30 months

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5
Q

What is the aging requirement for Alta Langa Spumante Riserva?

A

Min 9 months on lees and total production process must not be less than 36 months

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6
Q

What are the aging requirements for the Nizza DOCG.

A

Rosso: Minimum 18 months, including at least 6 months in oak, from January 1||Rosso Riserva: Minimum 30 months, including at least 12 months in oak||*Vigna does not change requirements for rosso or rosso riserva

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7
Q

What are the aging requirements for the Barbera del Monferrato Superiore DOCG?

A

14 months from November 1 of the harvest year, including at least 6 months in oak

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8
Q

What are the aging requirements for Franciacorta?

A

Minimum 18 months on the lees after tirage (not starting before February 1 of the year following the harvest), 25 months total from the date of harvest|*|-Franciacorta Satèn & Rosé: Minimum 24 months|-Franciacorta Millesimato: Minimum 30 months|-Franciacorta Riserva: Minimum 60 months

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9
Q

What are the aging requirements for Franciacorta Satèn?

A

Minimum 24 months on the lees after tirage (not starting before February 1 of the year following the harvest), 31 months total from the date of harvest. Both styles may also be Millesimato or Riserva.|*|-Franciacorta Satèn & Rosé: Minimum 24 months|-Franciacorta Millesimato: Minimum 30 months|-Franciacorta Riserva: Minimum 60 months

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10
Q

What are the aging requirements for Franciacorta Rosé?

A

Minimum 24 months on the lees after tirage (not starting before February 1 of the year following the harvest), 31 months total from the date of harvest. Both styles may also be Millesimato or Riserva.|*|-Franciacorta Satèn & Rosé: Minimum 24 months|-Franciacorta Millesimato: Minimum 30 months|-Franciacorta Riserva: Minimum 60 months

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11
Q

What are the aging requirements for Franciacorta Millesimato?

A

Minimum 30 months on the lees after tirage (not starting before February 1 of the year following the harvest), 37 months total from the date of harvest|*|-Franciacorta Satèn & Rosé: Minimum 24 months|-Franciacorta Millesimato: Minimum 30 months|-Franciacorta Riserva: Minimum 60 months

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12
Q

What are the aging requirements for Franciacorta Riserva?

A

Minimum 60 months on the lees after tirage (not starting before February 1 of the year following the harvest), 67 months total from the date of harvest|*|-Franciacorta Satèn & Rosé: Minimum 24 months|-Franciacorta Millesimato: Minimum 30 months|-Franciacorta Riserva: Minimum 60 months

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13
Q

What are the aging requirement for Sforzato di Valtellina DOCG?

A

20 months from April 1 of the year following the harvest, including at least 12 months in wood.

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14
Q

What is the aging requirement for the Malanotte del Piave DOCG?

A

Min. 3 years from November 1 of the harvest year, including at least 12 months in barrel and 4 months in bottle

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15
Q

What are the aging requirements for the Montello DOCG?

A

Montello Rosso: Min. 18 months from November 1 of the harvest year, including at least 9 months in oak and 6 months in bottle||Montello Rosso Superiore: Min. 24 months from November 1 of the harvest year, including at least 12 months in oak and at least 6 months in bottle

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16
Q

What is the aging requirement for Amarone della Valpolicella DOCG?

A

Minimum 2 years from January 1 of the year following the harvest

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17
Q

What is the aging requirement for “Riserva” Amarone della Valpolicella DOCG?

A

Minimum 4 years from November 1 of the harvest year

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18
Q

What are the élevage requirements for the Goulaine subzone of the Muscadet Sèvre-et-Maine AOP?

A

On their fine lees until at least April 1 of the 2nd year

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19
Q

What are the élevage requirements for the Le Pallet subzone of the Muscadet Sèvre-et-Maine AOP?

A

On their fine lees until at least April 1 of the 2nd year

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20
Q

What are the élevage requirements for the Gorges subzone of the Muscadet Sèvre-et-Maine AOP?

A

On their fine lees until at least October 1 of the 2nd year

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21
Q

What are the élevage requirements for the Clisson subzone of the Muscadet Sèvre-et-Maine AOP?

A

On their fine lees until at least October 1 of the 2nd year

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22
Q

What are the élevage requirements for the Mouzillon-Tillières subzone of the Muscadet Sèvre-et-Maine AOP?

A

On their fine lees until at least October 1 of the 2nd year

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23
Q

What are the élevage requirements for the Monnières-Saint-Fiacre subzone of the Muscadet Sèvre-et-Maine AOP?

A

On their fine lees until at least October 1 of the 2nd year

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24
Q

What are the élevage requirements for the Château-Thébaud subzone of the Muscadet Sèvre-et-Maine AOP?

A

On their fine lees until at least October 1 of the 2nd year

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25
Q

What is the minimum residual sugar for Sauturnes?

A

45 g/l

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26
Q

What is the minimum residual sugar for Monbazillac blanc?

A

45 g/l

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27
Q

What is the minimum residual sugar for Monbazillac SGN?

A

85 g/l

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28
Q

What is the minimum residual sugar for Haut-Montravel?

A

85 g/l

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29
Q

What is the minimum residual sugar for Pacherenc du Vic-Bilh AOP?

A

45 g/l

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30
Q

What is the minimum residual sugar range for Rosette?

A

25-51 g/l

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31
Q

What is the minimum residual sugar for Saussignac?

A

68 g/l

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32
Q

What is the minimum residual sugar range for Côtes de Montravel?

A

25-54 g/l

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33
Q

What is the minimum residual sugar for Anjou-Coteaux de la Loire?

A

34 g/l

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34
Q

What is the minimum residual sugar for Bonnezeaux?

A

51 g/l

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35
Q

What is the minimum residual sugar for Coteaux de l’Aubance?

A

34 g/l

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36
Q

What is the minimum residual sugar for Coteaux de Saumur?

A

34 g/l

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37
Q

What is the minimum residual sugar for Coteaux du Layon Chaume Premier Cru?

A

80 g/l||-(68 g/l prior to 2011)

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38
Q

What is the minimum residual sugar for Coteaux du Layon?

A

34 g/l

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39
Q

What is the minimum residual sugar for Quarts de Chaume?

A

85 g/l ||-(34 g/l prior to 2011)

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40
Q

What is the minimum residual sugar for Muscat de Beaumes-de-Venise?

A

100 g/l||-(110 g/l prior to 2011)

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41
Q

What is the minimum residual sugar for Rasteau VDN?

A

45 g/l

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42
Q

What is the minimum residual sugar for Banyuls/Banyuls Grand Cru?

A

45 g/l

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43
Q

What is the minimum residual sugar for Maury VDN?

A

45 g/l

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44
Q

What is the minimum residual sugar for Muscat de Rivesaltes?

A

100 g/l

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45
Q

What is the minimum residual sugar for Rivesaltes?

A

45 g/l

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46
Q

What is the minimum residual sugar for Muscat de Frontignan VDN?

A

110 g/l

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47
Q

What is the minimum residual sugar for Muscat de Frontignan VDL?

A

185 g/l

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48
Q

What is the minimum residual sugar for Muscat de Lunel?

A

110 g/l

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49
Q

What is the minimum residual sugar for Muscat de Mireval?

A

110 g/l

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50
Q

What is the minimum residual sugar for Muscat de Saint-Jean-de-Minervois?

A

125 g/l

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51
Q

What is the minimum residual sugar for Bugey “Cerdon”?

A

min. 40 g/l

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52
Q

What is the minimum must weight range for Vin de Paille (Jura)?

A

320-420 g/l

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53
Q

What is the minimum must weight for Vin de Paille (Hermitage)?

A

170 g/l ||-(Vin de Paille grapes must be subject to drying for a minimum 45 days, after which they must have a minimum must weight of 350 g/l.)

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54
Q

What is the minimum residual sugar for Muscat du Cap Corse?

A

90 g/l

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55
Q

What is the minimum residual sugar for Cérons?

A

45 g/l

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56
Q

What is the minimum residual sugar for Graves Supérieures?

A

34 g/l

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57
Q

What is the minimum residual sugar for Cadillac?

A

51 g/l

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58
Q

What is the minimum residual sugar for Côtes de Bordeaux-Saint-Macaire Liquoreux?

A

45 g/l||-Sec: max. 4 g/l|-Moelleux: 34-45 g/l|-Liquoreux: min. 45 g/l (51 g/l prior to 2011)

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59
Q

What is the minimum residual sugar range for Côtes de Bordeaux-Saint-Macaire Moelleux?

A

34-45 g/l||-Sec: max. 4 g/l|-Moelleux: 34-45 g/l|-Liquoreux: min. 45 g/l (51 g/l prior to 2011)

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60
Q

What is the minimum residual sugar for Loupiac?

A

45 g/l

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61
Q

What is the minimum must weight for VT Riesling and Muscat in Alsace?

A

244 g/l

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62
Q

What is the minimum must weight for SGN Riesling and Muscat in Alsace?

A

276 g/l

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63
Q

What is the minimum must weight for VT Pinot Gris and Gewurztraminer in Alsace?

A

270 g/l

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64
Q

What is the minimum must weight for SGN Pinot Gris and Gewurztraminer in Alsace?

A

306 g/l

65
Q

What is the minimum residual sugar for Eszencia?

A

450 g/l

66
Q

What is the minimum residual sugar for Aszú?

A

120 g/l

67
Q

What is the minimum residual sugar for Szamorodni “édes”?

A

45 g/l

68
Q

What is the minimum residual sugar for Fordítás “édes”?

A

45 g/l

69
Q

What is the minimum residual sugar for Máslás “édes”?

A

45 g/l

70
Q

What is the minimum residual sugar range for “Dry” Vino Generoso de Licor?

A

5-45 g/l||*Vino Generoso de Licor: Vino Generoso blended with Vino Dulce Natural or concentrated must

71
Q

What is the minimum residual sugar range for “Medium” Vino Generoso de Licor?

A

5-115 g/l ||*usually produced from Amontillado

72
Q

What is the minimum residual sugar range for “Pale Cream” Vino Generoso de Licor?

A

45-115 g/l ||*usually produced from Fino

73
Q

What is the minimum residual sugar range for “Cream” Vino Generoso de Licor?

A

115-140 g/l ||*usually produced from Oloroso

74
Q

What is the minimum residual sugar for “Dulce” Vino Dulce Natural from Jerez-Xérès-Sherry?

A

160 g/l||*naturally sweet wine fortified after partial fermentation of “sunned” (soleo) grapes, often bottled varietally as Pedro Ximénez or Moscatel

75
Q

What is the minimum residual sugar for “Moscatel” Vino Dulce Natural from Jerez-Xérès-Sherry?

A

160 g/l||*naturally sweet wine fortified after partial fermentation of “sunned” (soleo) grapes, often bottled varietally as Pedro Ximénez or Moscatel

76
Q

What is the minimum residual sugar for “Pedro Ximénez” Vino Dulce Natural from Jerez-Xérès-Sherry?

A

212 g/l ||*naturally sweet wine fortified after partial fermentation of “sunned” (soleo) grapes, often bottled varietally as Pedro Ximénez or Moscatel

77
Q

What is the minimum residual sugar for “Pedro Ximénez” Vino Dulce Natural from Montilla-Moriles?

A

272 g/l

78
Q

What is the minimum residual sugar for “Moscatel” Vino Dulce Natural from Montilla-Moriles?

A

160 g/l

79
Q

What is the minimum residual sugar for all Port?

A

17.5 g/l||-Extra-Seco: 17.5 g/l - 40 g/l|-Seco: 40 - 65 g/l|-Meio Seco: 65 - 85 g/l|-Doce: 85 - 130 g/l|-Muito Doce (Very Sweet): more than 130 g/l

80
Q

What is the minimum residual sugar range for Extra-Seco Port?

A

17.5 g/l - 40 g/l

81
Q

What is the minimum residual sugar range for Seco Port?

A

40 - 65 g/l

82
Q

What is the minimum residual sugar range for Meio Seco Port?

A

65 - 85 g/l

83
Q

What is the minimum residual sugar range for Doce Port?

A

85 - 130 g/l

84
Q

What is the minimum residual sugar for Muito Doce Port?

A

130 g/l

85
Q

What is the minimum residual sugar for wines under or equal to 20 years old in Setúbal

A

280 g/l||Licoroso Branco|Licoroso Tinto|Licoroso Varietal Moscatel Roxo/Roxo (min. 85% Moscatel Galego Roxo)|Licoroso Varietal Moscatel de Setúbal (min. 85% Moscatel Graúdo/Muscat of Alexandria)

86
Q

What is the minimum residual sugar for wines over 20 years old in Setúbal

A

340 g/l||Licoroso Branco|Licoroso Tinto|Licoroso Varietal Moscatel Roxo/Roxo (min. 85% Moscatel Galego Roxo)|Licoroso Varietal Moscatel de Setúbal (min. 85% Moscatel Graúdo/Muscat of Alexandria)

87
Q

What is the maximum residual sugar for “Secco” Marsala?

A

max. 40 g/l

88
Q

What is the minimum residual sugar range for “Semisecco” Marsala?

A

40-100 g/l

89
Q

What is the minimum residual sugar for “Dolce” Marsala?

A

100 g/l

90
Q

The grapes for Vin Santo del Chianti Classico DOC must obtain what minimum percentage of sugar content through the drying process?

A

27% sugar content

91
Q

The grapes for Vin Santo del Chianti DOC must obtain what minimum percentage of sugar content through the drying process?

A

26% sugar content||-27% for Vin Santo Occhio di Pernice or Vin Santo from a subzone

92
Q

The grapes for Vin Santo di Carmignano DOC must obtain what minimum percentage of sugar content through the drying process?

A

26.6% sugar content

93
Q

The grapes for Vin Santo di Montepulciano DOC must obtain what minimum percentage of sugar content through the drying process?

A

28% sugar content||-33% for Vin Santo Riserva and Vin Santo Occhio di Pernice

94
Q

What is the Oechsle Scale range for Kabinett?

A

70-85°

95
Q

What is the Oechsle Scale range for Spätlese?

A

80-95°

96
Q

What is the Oechsle Scale range for Auslese?

A

88-105°

97
Q

What is the Oechsle Scale range for Beerenauslese?

A

110-128°

98
Q

What is the Oechsle Scale range for Eiswein?

A

110-128°

99
Q

What is the Oechsle Scale range for Trockenbeerenauslese?

A

150-154°

100
Q

What is the minimum must weight for Vinsanto from Santorini both before and after drying?

A

-370 g/l after drying||-260 g/l prior to drying||*left to dry for 2 weeks

101
Q

Grapes used for Ausbruch may not be picked until they reach what degree on the KMW scale?

A

27 °KMW (139 °Oechsle)

102
Q

What are the min must weights in increasing order for Austrian wine?

A

Generic Wine- 10.7°||Landwein- 14°||Qualitatswein- 15°|Kabinett- 17°||Spatlese- 19°|Auslese- 21°|Beerenauslese- 25°|Strohwein- 25°|Icewein- 25°|Ausbruch- 30°|Trockenbeerenause- 30°

103
Q

What is the minimum residual sugar for Icewine from British Columbia or Ontario?

A

100 g/l

104
Q

What is the minimum residual sugar for Vino Tostado?

A

120 g/l||-but on the Consejo page they say the wines average around 300g/l RS||- Sweet white & red wine used dried grapes|- Ribeiro (Spain - Galicia)

105
Q

What is the residual sugar requirement for the blanc style of wine made in the Jurançon AOP?

A

Blanc: min. 40 g/l ||-35 g/l prior to 2011

106
Q

What is the residual sugar requirement for the Vendage Tardive style of wine made in the Jurançon AOP?

A

VT: min. 55 g/l ||-35 g/l prior to 2011

107
Q

What is the min. g/l of sugar for “Sweet” wine in Austria?

A

45 g/l

108
Q

What is the max. g/l of sugar for “Lieblich” wine in Austria?

A

45 g/l

109
Q

What is the max. g/l of sugar for “Halbtrocken” wine in Austria?

A

18 g/L

110
Q

What is the max. g/l of sugar for “trocken” wine in Austria?

A

9 g/L

111
Q

What is the min. g/L of sugar for Icewine Dosage from Ontario?

A

20 g/L

112
Q

Name some appellations where there is a minimum residual sugar requirement of 45 g/l.

A

Pacherenc du Vic-Bilh|Rasteau VDN|Banyuls/Banyuls Grand Cru|Maury VDN|Rivesaltes||Hungary “édes”||”Lieblich” wine in Austria|”Sweet” wine in Austria||Sauturnes|Monbazillac|Cérons|Loupiac|Côtes de Bordeaux-Saint-Macaire Liquoreux

113
Q

Name some appellations where there is a minimum residual sugar requirement of 85 g/l.

A

Monbazillac SGN|Haut-Montravel|Quarts de Chaume

114
Q

Name some appellations where there is a minimum residual sugar requirement of 100 g/l.

A

Muscat de Beaumes-de-Venise|Muscat de Rivesaltes|”Dolce” Marsala|Icewine from British Columbia or Ontario

115
Q

What is the residual sugar range for a “Medium Dry” Liqueur Wine from Ontario?

A

30-65 g/l

116
Q

What is the minimum residual sugar for a “Sweet” Liqueur Wine from Ontario?

A

min. 65 g/l

117
Q

What is the maximum residual sugar for a “Dry” Liqueur Wine from Ontario?

A

max. 30 g/l

118
Q

Name the 5 Bordeaux appellations where there is a minimum residual sugar requirement of 45 g/l.

A

Sauturnes|Monbazillac|Cérons|Loupiac|Côtes de Bordeaux-Saint-Macaire Liquoreux

119
Q

What is the minimum residual sugar range for Sparkling Rosé in the Amynteo PDO?

A

17 - 32 g/l||-Sparkling Rosé Semi-Sweet: 32 - 50 g/l

120
Q

What is the minimum residual sugar range for Sparkling Rosé Semi-Sweet in the Amynteo PDO?

A

32 - 50 g/l||-Sparkling Rosé: 17 - 32 g/l

121
Q

What is the minimum residual sugar range for Semi-Dry Red from the Naoussa PDO?

A

4.5 - 17.5 g/l

122
Q

What is the minimum residual sugar range for Semi-Sweet Red from the Naoussa PDO?

A

17.5 - 45 g/l

123
Q

What is the minimum residual sugar range for Sparkling White Dry from the Zitsa PDO?

A

17 - 32 g/l

124
Q

What is the minimum residual sugar range for Sparkling White Semi Dry from the Zitsa PDO?

A

32 - 50 g/l

125
Q

What is the minimum residual sugar range for Semi-Dry White Wine from the Patras PDO?

A

4.5 - 17.5 g/l

126
Q

What is the minimum residual sugar range for Semi-Sweet White Wine from the Patras PDO?

A

12 - 45 g/l

127
Q

What is the must weight requirement for the Naturally Sweet Wine (Sun Dried) of the Muscat PDOs in the Aegean and Ionian Islands?

A

Naturally Sweet Wine (Sun Dried): 300 g/l after drying|*|Fortified Wines (VDN): 238 g/l|Fortified Wine (VDN Grand Cru): 252 g/l|Fortified Wine (VDL): 221 g/l

128
Q

What is the must weight requirement for the Fortified Wines (VDN) of the Muscat PDOs in the Aegean and Ionian Islands?

A

Fortified Wines (VDN): 238 g/l|*|Naturally Sweet Wine (Sun Dried): 300 g/l after drying|Fortified Wine (VDN Grand Cru): 252 g/l|Fortified Wine (VDL): 221 g/l

129
Q

What is the must weight requirement for the Fortified Wine (VDN Grand Cru) of the Muscat PDOs in the Aegean and Ionian Islands?

A

Fortified Wine (VDN Grand Cru): 252 g/l|*|Naturally Sweet Wine (Sun Dried): 300 g/l after drying|Fortified Wines (VDN): 238 g/l|Fortified Wine (VDL): 221 g/l

130
Q

What is the must weight requirement for the Fortified Wine (VDL) of the Muscat PDOs in the Aegean and Ionian Islands?

A

Fortified Wine (VDL): 221 g/l|*|Naturally Sweet Wine (Sun Dried): 300 g/l after drying|Fortified Wines (VDN): 238 g/l|Fortified Wine (VDN Grand Cru): 252 g/l

131
Q

What is the must weight requirement for the Vi Dolç Natural of the Priorat DOQ?

A

320 g/l

132
Q

What is the must weight requirement for Vino Tostado in the Ribeiro DO?

A

350 g/l|*|-Drying process for grapes must last a min. of 3 months|-Min. residual sugar: 120 g/l

133
Q

What is the minimum residual sugar for Vino Tostado in the Ribeiro DO?

A

120 g/l||-Min. must weight of 350 g/l|-Drying process for grapes must last a min. of 3 months

134
Q

What is the minimum residual sugar for Vino Dulce Clásico in the Abona DO?

A

45 g/l

135
Q

What is the minimum residual sugar for Vino Dulce Clásico in the Valle de Güímar DO?

A

55 g/l

136
Q

What is the Baumé scale requirement for “Extra-Dry” Madeira?

A

Less than 0.5 Baumé||*If grape is indicated:|Sercial may be dry or extra dry

137
Q

What is the Baumé scale requirement for “Dry” Madeira?

A

Less than 1.5 Baumé||*If grape is indicated:|Sercial may be dry or extra dry

138
Q

What is the Baumé scale requirement for “Medium Dry” Madeira?

A

1 to 2.5 Baumé||*If grape is indicated:|Verdelho is medium dry|Terrantez is medium dry or medium sweet

139
Q

What is the Baumé scale requirement for “Medium Sweet” Madeira?

A

2.5 to 3.5 Baumé||*If grape is indicated:|Boal is medium sweet|Terrantez is medium dry or medium sweet

140
Q

What is the Baumé scale requirement for “Sweet” Madeira?

A

Above 3.5 Baumé||*If grape is indicated:|Malvasia is sweet

141
Q

What is the minimum must weight for the Sauternes AOP?

A

221 g/l

142
Q

What is the min. RS for the Premières Côtes de Bordeaux AOP?

A

34 g/l

143
Q

What is the minimum must weight for the Premières Côtes de Bordeaux AOP?

A

221 g/l

144
Q

What is the minimum must weight for the Cadillac AOP?

A

255 g/l

145
Q

What is the minimum must weight for the Loupiac AOP?

A

229 g/l (238 g/l for Sémillon)

146
Q

What is the minimum must weight for the Sainte-Croix-du-Mont AOP?

A

229 g/l (238 g/l for Sémillon)

147
Q

What is the min. RS for Sainte-Croix-du-Mont?

A

45 g/l

148
Q

What is the minimum residual sugar for a DO wine from Chile that says Dulce, Doux, or Sweet on the label?

A

45 g/l

149
Q

What is the required residual sugar range for a DO wine from Chile that says Semi Dulce, Moelleux, or Medium Sweet on the label?

A

12-45 g/l

150
Q

What is the required residual sugar range for a DO wine from Chile that says Semi Seco, Demi-Sec, or Medium Dry on the label?

A

4-12 g/l

151
Q

What is the maximum residual sugar for a DO wine from Chile that says Seco, Sec, or Dry on the label?

A

Max. 4 g/l

152
Q

What is the minimum residual sugar for a “passito” from the Brachetto d’Acqui (Acqui) DOCG?

A

50 g/l

153
Q

What is the minimum residual sugar for a “passito” from the Erbaluce di Caluso DOCG?

A

70 g/l

154
Q

What is the required residual sugar range for Scanzo DOCG?

A

50-100 g/l

155
Q

What is the minimum residual sugar for a “Spumante” from the Colli Euganei Fior d’Arancio DOCG?

A

50 g/l

156
Q

What is the minimum residual sugar for a “Dolce” from the Colli Euganei Fior d’Arancio DOCG?

A

50 g/l

157
Q

What is the minimum residual sugar for a “Passito” from the Colli Euganei Fior d’Arancio DOCG?

A

50 g/l

158
Q

What is the maximum residual sugar requirement for the Amarone della Valpolicella DOCG?

A

12 g/l||-For every 0.10% of alcohol exceeding 14%, an additional 0.10 g/l of residual sugar is allowed||-For every 0.10% of alcohol exceeding 16%, an additional 0.15 g/l of residual sugar is allowed

159
Q

What is the minimum residual sugar for Recioto di Soave DOCG?

A

70 g/l

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