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D5 > FACTORS AFFECTING STYLE, QUALITY AND PRICE > Flashcards

FACTORS AFFECTING STYLE, QUALITY AND PRICE Flashcards

1
Q

What are the styles of fortified wines?

A

Red, white, rosé, dry, sweet, youthful, aromatic, fully developed, oxidative

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2
Q

What is the role of grape variety in fortified wines?

A

Provides aroma and flavour characters or serves as a neutral base for maturation flavours

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3
Q

What is an example of a fortified wine where the grape variety provides main flavours?

A

Vins Doux Naturels (VDNs) from Muscat

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4
Q

What is a characteristic of Rutherglen Muscat?

A

Aged in warm and oxidative conditions while retaining Muscat aromatic notes

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5
Q

Which grape variety is considered relatively neutral?

A

Palomino

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6
Q

What contributes to the aromas of Sherry?

A

The maturation process

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7
Q

What is notable about Madeira’s acidity?

A

High acidity

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8
Q

What grape varieties are used in Madeira that have high acidity?

A

Sercial and Verdelho

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9
Q

What is a notable trait of Sherry’s acidity?

A

Low acidity

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10
Q

What can give a palate sensation similar to higher acidity in some Sherry styles?

A

Bone-dry palate, low glycerol, pungency from high levels of acetaldehyde

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11
Q

What pigments are utilized in red fortified wines?

A

Colour pigments in the skins of black grapes

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12
Q

What is typically blended to achieve the color of Red Port?

A

A blend of black grape varieties

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13
Q

How is a basic Tawny Port different in appearance compared to Vintage Port?

A

Tawny Port is blended from light-coloured base wines; Vintage Port retains deep colour

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14
Q

Which grape varieties can increase colour intensity in red fortified wines?

A

Touriga Nacional and Sousão

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15
Q

What is the influence of tannins in black grapes on fortified wines?

A

Different varieties have different tannin levels, affecting wine style

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16
Q

What is the effect of high tannin levels in wines destined for long bottle aging?

A

Helps stabilize colour

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17
Q

What happens to tannins with bottle age?

A

They typically soften and integrate into the wine

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18
Q

Fill in the blank: High levels of tannins can aid bottle longevity when other wine components are sufficiently concentrated and _______.

A

balanced

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19
Q

What factors influence the composition of base wines used in fortified wine production?

A

Vineyard location and climate

These factors include location, aspect, and altitude, which are documented and classified in vineyards.

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20
Q

How are vineyards in the Douro Valley scored?

A

According to factors such as location, aspect, and altitude

The sum of these scores determines the amount of Port wine a vineyard can produce.

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21
Q

What type of grapes are used to make Vintage Ports?

A

Grapes from high-scoring vineyard plots

These plots are known for producing outstanding-quality wines with long ageing potential.

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22
Q

What influences the taste of unaged styles of Muscat-based VDNs in the Languedoc?

A

The vineyard site

Grapes from lower-altitude, warmer vineyards produce fuller wines with riper flavors.

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23
Q

What is the effect of altitude on Muscat grapes?

A

Grapes from higher-altitude, cooler sites produce lighter wines

This contrasts with grapes from warmer, low-altitude vineyards.

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24
Q

Why is the timing of harvest important for fortified wines?

A

It affects the potential alcohol and flavor profile of the wine

The timing can vary based on the desired characteristics of the final product.

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25
Is botrytis desirable in fortified wines?
No, it is undesirable in all styles of fortified wines ## Footnote Even noble rot is not wanted in these wines.
26
When are grapes typically picked in areas with a risk of rain at harvest?
Early ## Footnote This helps avoid dilution or rot caused by rain.
27
What is the harvest criteria for Sherry made from Palomino grapes?
Potential alcohol and health of the grapes ## Footnote Flavor range is less important for determining the harvest date.
28
For which types of fortified wines are grapes typically left on the vine longer?
Rutherglen Muscat, Pedro Ximénez (PX), and Moscatel Sherry ## Footnote This process allows for sugar concentration in the grapes.
29
What is the purpose of leaving grapes on the vine longer for certain styles?
To concentrate sugars ## Footnote This is necessary for styles with very high levels of residual sugar.
30
What is the key process in the production of red fortified wines?
The extraction of colour, tannins, and flavour from the grape skins ## Footnote This process is crucial for the quality and characteristics of red fortified wines.
31
How long is the maceration period for red fortified wines when fortifying alcohol is added midway through fermentation?
2-3 days ## Footnote This limited maceration helps retain sweetness and higher concentrations of colour and tannin.
32
What is the purpose of using specialist equipment in the Port industry?
To maximise extraction while remaining gentle enough not to crush seeds ## Footnote Crushing seeds can release bitter tannins, negatively affecting wine quality.
33
What types of fortified wines require lower extraction for lower tannin content and a paler appearance?
Basic Tawny and Rosé Ports ## Footnote These wines benefit from less intense extraction compared to others.
34
In the production of white fortified wines like Madeira and Muscat-based VDNs, what is the aim of limited skin maceration?
To increase body and texture and extract additional flavours ## Footnote This technique can enhance the sensory characteristics of the wine.
35
Why is skin contact avoided in biologically aged Sherries like Fino and Manzanilla?
Because phenolic compounds extracted can restrict the growth of flor yeast ## Footnote Flor yeast plays a crucial role in the aging process of these wines.
36
When are dry fortified wines typically fortified?
Once fermentation is complete ## Footnote This allows for a different balance of sugars and alcohol in the final product.
37
What effect does fortification have on fermentation?
It stops fermentation by raising the overall alcohol level above that at which yeasts can operate ## Footnote This helps retain some unfermented grape sugars.
38
How are sweeter wines typically fortified?
Earlier in the fermentation process to retain more grape sugars ## Footnote This is a key factor in achieving the desired sweetness level.
39
What is a method used to create some styles of Sherry like Cream Sherry?
Fortifying and ageing a dry base wine, then adding a sweetening component ## Footnote This method allows for a complex blending of flavors.
40
What is the typical alcohol content of the spirit used to fortify most fortified wines?
95-96% abv ## Footnote This high alcohol content is neutral, preserving the wine's characteristics.
41
What is the required abv for Port's fortifying spirit?
77% abv (+/- 0.5%) ## Footnote The lower alcohol content allows for a more characterful spirit that influences the wine's final profile.
42
How does the strength and volume of the fortifying spirit affect the final wine?
It influences the final alcohol level of the wine ## Footnote This is critical for achieving the desired style and quality of the fortified wine.
43
What is the maturation process in fortified wine production?
A defining stage that affects flavor and aging characteristics of wines.
44
Which fortified wines are often released early for consumption?
VDNs, Ruby and Rosé Ports, and some White Ports.
45
What storage conditions are used for early-released fortified wines?
Stored in stainless steel or concrete and protected from oxygen.
46
What flavors do early-released fortified wines typically show?
Youthful, primary flavors.
47
What type of casks helps increase oxidation rates in some fortified wines?
Small wooden casks.
48
What is the maturation process for late bottled vintage (LBV) Ports?
A few years in maturation, then bottled ready to drink.
49
How are Vintage Ports designed to be aged?
Aged in bottle for a long time.
50
What characteristics do Vintage Ports have when released to market?
Concentrated flavors with high levels of tannins.
51
What happens to the flavors of Vintage Ports after years in bottle?
Fresh fruits develop into dried fruits and tannins soften.
52
Which fortified wines are aged oxidatively for extended periods?
Premium Tawny Ports, Madeiras, Rutherglen Muscats, some VDNs, and Sherries.
53
What is the purpose of using small wooden casks for oxidative aging?
Encourages oxygen exposure and increases evaporation rate.
54
What is ullage in the context of wine maturation?
The space left in the cask due to evaporation.
55
What aromas develop from oxidative aging?
Nuts, caramel, and dried fruits.
56
What is biological ageing in wine maturation?
Aging under a veil of flor yeast that protects from oxidation.
57
Which wines typically undergo biological ageing?
Fino and Manzanilla Sherries.
58
What happens to glycerol levels during biological ageing?
Levels decrease, reducing body.
59
What aromas develop during biological ageing?
Hay, apple skin, bread dough, and nuts.
60
Fill in the blank: Oxidative ageing tends to develop aromas of _______.
nuts, caramel and dried fruits.
61
True or False: Vintage Ports are intended to be consumed soon after release.
False.
62
What is Maderisation?
The process whereby a wine is heated and oxidised, giving rise to aromas and flavours such as caramel, raisins and walnuts ## Footnote The term derives from the maturation process used for fortified wines of Madeira.
63
What are typical aromas associated with Rancio?
Leather, wood varnish, strong coffee ## Footnote Rancio is a tasting term describing a collection of aromas and flavours found in some styles of wines.
64
What is blending in the context of fortified wine production?
The process of mixing grapes, must or wines from different grape varieties, vintages and vineyard sites ## Footnote This process is crucial for achieving balance and consistency in fortified wines.
65
What is one of the key aims of blending fortified wines?
Balance ## Footnote Balance involves integrating alcohol with other components of the wine.
66
Why is blending in younger wines important for fortified wines?
It provides a degree of freshness to balance out developed flavours ## Footnote This practice is notable in the production of Sherry and Rutherglen Muscat.
67
What is another key aim of blending fortified wines?
Consistency ## Footnote Many fortified wines are non-vintage products expected to be consistent from one year to the next.
68
What is static maturation?
A method where wines of different vintages are matured separately ## Footnote This technique is used to achieve consistency in fortified wine production.
69
What blending system is used in Sherry production?
The solera system ## Footnote This system uses fractional blending to ensure consistency across several vintages.
70
Fill in the blank: The solera system used in Sherry production employs _______ blending.
fractional ## Footnote This method ensures consistency across several vintages of maturing wines.
71
What is the effect of long periods of ageing on fortified wines?
They become increasingly concentrated, complex and lose their primary fruit characters ## Footnote This change necessitates blending to achieve a balanced final product.

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