Fortified Flashcards
1
Q
Madeira Climate
A
Warm summers & humid and mild winters, cooler and wetter north and centre because of rain shadow from mountains.
2
Q
Madeira Climate Risks
A
Lack of winter dormancy, fungal disease from humidity
3
Q
Madeira Grape Varieties
A
Sercial, Verdelho, Boal, Malvasia, Tinta Negra, Terrantez
4
Q
Madeira Grapes: Tinta Negra
A
Usually used for wines with sweetness level not grape on the label, used for all sweetness levels
5
Q
Madeira Grapes: Sercial
A
High acidity, used for driest Madeira styles. Late ripening, last to be picked. Powdery Mildew resistant but prone to botrytis and poor fruit set
6
Q
Madeira Grapes: Verdelho
A
second most planted. High acidity not as much as Sercial. prone to botrytis bunch rot, coloure, downy & powdery mildew
7
Q
Madeira Grapes: Boal
A
Multiple varieties. Boal Cachudo grown in Madeira (or Malvasia Fina), grows best in warm sites in south. Susceptible to drought. For semi-sweet wines
8
Q
Madeira Grapes: Malvasia
A
Malvasia Candida very good but prone to powdery mildew, so not much. Malvasia de Sao Jorge most common, high yield but prone to botrytis bunch rot
9
Q
Madeira Grapes: Terrantez
A
Very limited. Powdery Mildew and botrytis bunch rot. Picked early.
10
Q
Maderia Pruning
A
Terraced on steep slopes, trained into pergola system called latadas. Air circulation above and beneath vine and to grow other crops beneath. Or trained in cordon-trained VSP trellis called espaldeira
11
Q
Madeira: Latadas
A
Pergola training with air circulation above and beneath
12
Q
Madeira: Espaldeira
A
Cordon-trained VSP trellis
13
Q
Madeira: Levadas
A
small irrigation channels carrying rainwater from centre of the island
14
Q
Madeira Maturation: Estufagem
A
Heated in stainless steel estufas to 45-50 for minimum of three months. Some oxidation from air left in tank. Cooled, filtered, rests for 6-12 months. Usually 3-5 year wines from Tinta Negra. Less complexity.
15
Q
Madeira Maturation: Canteiro
A
longer process, matured in oak vessels in warm evnironment, with small amount of air for oxidation. 25-40 degrees. High humidity, but some evaporation to about 19-20 abv. Cannot be sold until 3 years after 1st Jan after harvest. Can apply for a subsidy to age further 5 years in sealed vessel.
16
Q
Madeira Sweetness Levels by Varietal
A
Sercial: Dry/Extra Dry Verdelho: Medium Dry Boal: Medium Sweet Malvasia: Sweet Terrantez: Medium Dry/Medium Sweet Tinta Negra: any level of sweetness
17
Q
Corrente
A
Wines that do not qualify for age indications
18
Q
Rainwater Madeira
A
Light style, around 18% abv, medium dry, max age 10 years
19
Q
Frasqueira/Garrafeira
A
Flagship of a producer. VIntage madeira aged in wood min 20 years. Must be varietally labelled with year of harvest and bottling, with quality assessed by IVBAM. Super premium. tertiary character, concentration, sweetness balanced by high acidity.
20
Q
Colheita
A
Vintage Madeira aged in wood for minimum 5 years. May be blend or varietal. Harvest year & bottling year must be labelled.
21
Q
VDN Environment
A
Mediterranean: Roussillon is driest & warmest & gets Tramonte wind which increases transpiration for more concentration
22
Q
VDN Grapes: Muscat Blanc a Petits Grains
A
smaller grapes, greater intensity. Tolerant of dry conditions but susceptible to powdery mildew, botrytis bunch rot, and mites
23
Q
VDN Grapes: Muscat of Alexandria
A
bigger grapes than Muscat Blanc, higher sugar levels. Tolerant of dry conditions but prone to powdery mildew, botrytis bunch rot.
24
Q
VDN Grapes: Grenache
A
Late-ripening, drought resistant. High yields but can be pale at high yield. Accumulates sugar quickly. Susceptible to coulure, downy mildew, phomopsis, botrytis bunch rot.
25
VDN Yields
max generally 30 hL/ha. Must be picked with min of 14.8% potential alcohol. Usually handharvested fr correct balance of sugar and acidity.
26
VDN Muscat de Beaumes de Venise
planted on terraces on Dentelles de Montirail which protects from Mistral. Whites from Muscat Blanc and Muscat a Petits Grains Rouges for red and rose. Unaged.
Medium bodied, medium acidity, low alcohol for fortified (15%). Primary aromas of blossom, grape, peach, honey
27
VDN Rasteau
Red (the majority), rose, or white. Unaged or Oxidative.
Reds 75% Grenache Noir. Gentle south-facing slopes, some protection from MIstral. Grapes ripen easily, almost jammy.
Unaged = cherries and plums
Oxidative = dried fruit and nutty
16-18% abv, low to medium
28
VDN Languedoc
All from Muscat Blanc & Unaged
Muscat de Frontignan: largest, SW of Montpellier. Warm and low altitude, fuller bodied & tropical fruit
Muscat de St Jean de Minervois: in NE corner of Minervois at 250-300m, continental. Higher acidity, lighter body, more stone fruit & floral.n
29
VDN Roussillon Styles
Grenat/Rimage: Unaged red. Called Grenat in Maury, Rivesaltes and RImage in Banyuls.
Tuile/Traditionnel: Red and white aged oxidatively. Tuile in Maury and Rivesaltes, Traditionnel in Banyuls.
Ambre: white aged oxidatively
Hors d'age: wine matured oxidatively for longer than tuile or ambre
Rancio: with rancio character
30
Grand Roussillon AOC
Wine area for VDN, can be declassified from leading AOCs
31
Banyuls AOC
Eastern end of Pyrenees, Mediterranean to east and Spain to south. Must be 50% Grenache, can have Grenache Blanc & Gris. On steep schist slopes. some white VDN but mostly red.
32
Banyuls Grand AOC
same as Banyuls but only red, 75% Grenache minimum, matured min 30 months.
33
Maury AOC
North of Roussillon. 100-400m in foothills of Pyrenees on dark schist soil. Red must be 75% Grenache. Some white in unaged style. Some unfortified labelled as Maury Sec AOC.
34
Muscat de Rivesaltes AOC
Biggest appellation in Roussillon. Blend of Muscat Blanc and Muscat of Alexandria. Unaged style.
35
Rivesaltes AOC
North of Roussillon, close to Mediterranean. Red, white, Grenat, Tuile, Ambre, Hors d'age, and Rancio. Max 20% Muscat varieties, the rest Grenache Blanc, Grenache Gris, Macabeu, Malvoisie. Reds from Grenache Noir.
36
Fortified Wines Alcohol Level
Low: 15-16.4%
Medium: 16.5%-18.4%
High: 18.5+%
37
Jerez Growing Environment
hot Mediterranean with hot, dry summers and mild rainy winters
38
Poniente
Damp, cooling wind from the Atlantic in Jerez.
39
Levante
hot, drying wind from North Africa in Jerez which can cause too much transpiration and concentration of sugars in grapes
40
Jerez Growing Risks
Sunburn
41
Sherry Grape Growing Area
7000ha Zona de Produccion or Marco de Jerez: these grapes can be used for DO Jerez-Zeres-Sherry or DO Manzanilla - Sanlucar de Barrameda.
PX can be grown around Montilla but matured in Zona de Crianzo and still labelled DO Jerez-Zeres-Sherry
42
Albariza soil
Mixture of limestone, silica, and clay
Retains water and released gradually
crust on top which prevents evaporation
43
Barros and Arenas soil
Barros: greater clay content
Arenas: sandy
44
Sherry Grape Varieties
Palomino: also called Listan, 99% of production by volume. Mid to late ripening, suited to dry sunny weather, large yields. Loses acidity quickly. Neutral.
Moscatel: also called Muscat of Alexandria. Less than 1%. Mainly grown near Chipiona on arenas soil. Late ripening, adapted to heat and drought. Aromatic. Sweet fortified wine.
Pedro Ximenez: sweet fortified wine called PX. small, thin-skinned, high sugar. Neutral variety. Can be grown in Montilla in Cordoba and shipped into Zona de Produccion. Less than 1%
45
Sherry Vineyard Pruning
Traditionally, replacement cane pruning called "vara y pagar". Now often cordon trained and spur pruned with VSP for mechanisation. Need some shade for sunburn.
46
Sherry Max Yields
80 hL/ha but usually 60-70 hL/ha
47
Sherry Aserpia
System of troughs for rainwater, down each row of vines. Was labour intensive, now mechanically
48
Sherry Rootstocks
333EM
41-B
13-EVEX (created by local research station and most successful)
All hybrids of v.vinifera and v.berlandieri, tolerant of limestone to prevent chlorosis, and drought, produces good yields.
49
Sherry vineyard risks
warm humid weather after spring rain: mildew
-fungicides and VSP
European grapevine moth
- pheromone traps
50
Sherry Harvest
first week of August for inland vineyards, later for coastal plots by 2nd week Sept. Early harvest to avoid autumn rain/rot.
12% potential alcohol, acidity 5g/L and pH 3.3-3.5.
PX and Moscatel harvested later/dried
60% mechanically harvested at night
51
Sherry winemaking: skin contact
Skin contact not desirable as phenolic compounds can stop flor growth.
52
Sherry winemaking: Pressing
Biologically aged = free run juice and light pressings (primera yema)
Oloroso wines = later press fractions
FInal press fractions for wine to season barrels
Max juice yield is 70L / 100kg of grapes
53
Sherry Max Juice Yield
Max juice yield is 70L / 100kg of grapes
54
Sherry Clarification
Pre-fermentation cold settling, centrifugation, or flotation. Albariza is dusty and there are lots of particles
55
Sherry Vineyard Blending
different vineyards fermented separately to create many base wines to blend later
56
Sherry Fermentation
cultured yeast, ferment temp 22-26 degrees C for reliable fermentation to dryness.
Usually stainless steal but some use old barrels for fuller body.
Usually mostly fermented in 7 days, then slow 1-2 week fermentation to finish.
No Malo
57
Sherry First Classification
Done after fermentation, wines sent for analysis to decide it it will be biologically aged or oxidatively aged.
58
Fortification for Biological vs Oxidative ageing
Biological = 15-15.5%, optimal for flor to grow
Oxidative = 17%
59
Sherry Fortification Alcohol
95% Neutral Grape Spirit
60
Sobretablas
New wines stored before joining solera system. COuld be tanks or wooden barrels
61
Sherry Second Classification
For biologically-aged sherries
Full layer of flor and have remained fresh = Fino/Manzanilla
Less delicate = Amontillado
Full-bodied and intense = potential Palo Cortado
62
Maturation of Sherry DO Jeres-Xeres-Sherry
Zona de Crianza: Jerez de la Frontera, El Puerto de Santa Maria, or Sanlucar di Barrameda
Moscatel can be matured in Chipiona and Chiclana de la Frontera
DO Manzanilla - Sanlucar de Barrameda must mature in Sanlucar de Barrameda
63
Sherry Maturation Vessels
Old wooden vessels, often 600L Butt. USually American oak because historical and cheaper
64
Sherry Bodega Architecture
Thick walls to keep temps constant
tall with high ceilings so warm air rises away from barrels
small windows high up to allow cool, damp sw winds from atlantic to cool and raise humidity
Floors made from earth/dirt and wetted to keep cool/increase humidity
65
Flor
4 strains to Saccaromyces cerevisiae, found on skins of grapes
Max 15.5 abv and no SO2, needs oxygen so leave 85-90% full with loose bungs
Temps of cellar 16-20 degrees C with humidity above 65%
66
Influence of Flor on wine
Protects from oxidation
Consumes alcohol and releases aceltaldehyde
Consumes glycerol
Reduce
67
Influence of Flor on wine
Protects from oxidation
Consumes alcohol and releases aceltaldehyde
Consumes glycerol
Reduces acetic acid
Autolysis from dead yeast cells
68
Function of Solera System for Biological
Maintains style and quality
Young sobretablas wine rich in nutrients for flor (alcohol, glycerol, acetic acid), helps refresh the older wines to keep flor alive
smaller proportions of wine removed more frequently throughout the year to top up regularly (also wine will be fresher at point of sales)
69
Oxidative Ageing
colour changes to gold, amber, then brown
evaporation increases alcohol level (3-5% per year)
Glycerol levels rise
aroma and flavour compounds increase in concentration
acetaldehyde decreases slightly, acetic acid and ethyl acetate increase slightly
70
Sherry Finishing and Packaging
tartrate stabilised (contact process), fined, and filtered
Especially important to filter with biologically aged sherry otherwise flor yeast might start to form flor in bottle.
Driven cork, cork stoppers, or screw cap. Must be packaged and sealed in one of three Sherry towns.
71
Fino Sherry
pale lemon, dry light to medium bodied, low acidity, low alcohol. Acetaldehyde flavours of bruised apple, chamomile, hay, dough, yeast, almond. Good to Outstanding quality.
72
Manzanilla
pale lemon, dry light to medium bodied, low acidity, low alcohol. Acetaldehyde flavours of bruised apple, chamomile, hay, dough, yeast, almond. Good to Outstanding quality.
Thicker flor, but not higher acetaldehyde. Lighter, fresher than fino.
73
Manzanilla Pasada
Manzanilla with short period of oxidative ageing. FLor left to die naturally. USually a couple years older than Manzanilla, after that they become more Amontillado.
74
Amontillado
Start as Fino, refortified to 17% and then matured oxidatively. Inexpensive Amontillado taken young bio aged wines while more expensive ones from older criaderas.
Good to outstanding.
75
Palo Cortado
Aromas similar to Amontillado but palate more similar to Oloroso.
Sugar less than 5 g/L
Alcohol 17-22%
Usually Finos at Second Classification that are less delicate and more complex.
Less time bio ageing than Amontillado. Some Acetaldehyde but not as much as AMontillado. Higher glycerol and fuller body than Amontillado.
Premium priced, very good or outstanding.
76
Oloroso
Oxidative Ageing. Brown, with tertiary and oxidative aromas of toffee and walnut. CAn be released younger and will be acceptable to good. Longer matured will be Very Good or Outstanding and premium priced.
77
En Rama
finished and packaged in a way to be best representation of the wine straight from the barrel. Could be no fining or filtration, could be light fining and filtration.
More intense and complex than bodega's regular bottling, more expensive.
78
Naturally Sweet Wines
After harvest, dried in sun for 2-3 weeks. Water evaporates, sugar concentrates.
Fermentation stops at 4-6% bc of high sugar levels and fortified to 15-16%. Matured oxidatively in solera, more evaporation and concentration.
PX and Moscatel
79
PX Sherry
Min residual sugar 212 g/L, usually 450-550 g/L
Full bodied, low acid, pronounced aromas of raisin, molasses, liquorice.
80
Sweet Moscatel Sherry
less common to have as single varietal
min sweetness 160 g/L, mostly 325-375 g/L. Can be oxidative or not. More aromatic than PX.
81
Pale Cream
Biologically aged, sweetened with RCGM to not add new flavours to wine. Subtle flor character.
Medium-sweet to sweet. Inexpensive and acceptable to good quality.
82
Medium Sherry
both bio and oxidative ageing. Blended with PX. OFf-dry to sweet
83
Cream Sherry
Oxidative ageing. Sweet. premium examples made with Amontillado, Oloroso, and PX wines.
84
VOS and VORS
VOS: Vinum Optimum Signatum/Very Old Sherry
Average age 20 years or more
VORS: Vinum Optimum Rare Signatum/Very Old Rare Sherry
Average Age 30 years or more
Each batch assessed for typicity by panel and tested by lab for age (carbon 14 testing).
Often bended with a little sweet wine as old wine can be astringent.
Only Amontillado, Palo Cortado, Oloroso, PX
Good or Outstanding, premium and super premium prices
85
12 and 15 year old Sherries
tasted by panel and tested by lab on yearly basis. Only Amontillado, Palo Cortado, Oloroso, PX
86
Zona de Production Vineyard area
6,988ha, average holding 3ha
40% owned by cooperatives
1967 by independents
2097 by shippers
87
Three categories of Sherry companies
Bodegas de la Zona de Produccion
Bodegas de Crianza y Almacenado
Bodegas de Crianza y Expedicion
88
Douro Climate
Warm continental, up to 40 celsius in summer
89
Sub regions of the Douro
Baixo Corgo
Cima Corgo
Douro Superior
90
Douro soils
Stony and shallow, free draining and poor
Schist bedrock, vertical layers so roots can reach deep for water
91
Solcalcos
Traditional method. Narrow terraces supported by walls of dry rock. Density up to 6000 vines per hectare
Not suitable for mechanisation. Protected by UNESCO.
92
Port Black grapes
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Touriga Franca
Tinta Roriz
Tinta Barroca
Touriga Nacional
Tinta Amarela/Trincadeira
Tinta Cao
Sousau
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93
Port White Grapes
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Malvasia Fina (boal in Madeira)
Moscatel Galega Branco/muscat a petit grains
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94
Touriga Franca
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Late ripening, good for warmest sites
Tight bunches, thick skin
Fungal disease resistant
Vigorous - control with summer pruning
Contributes colour, tannin, acidity
```
95
Tinta Roriz
Tempranillo/Aragonez
Early ripening, best in cool sites
Contributes body and deep colour
Can be high yield but lacks concentration
96
Tinta Barroca
```
Early ripening best in cool sites
Prone to heat damage
Not as floral, earthy notes
Can lack acidity and quick colour fade
Capable of high yields
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97
Touriga Nacional
```
Mid-ripening
Thick skinned
Deep colour, high tannin, retains acidity, black fruit and floral
Long ageing potential
Excess vegetative vigour and coulure
```
98
Tinta Amarela
Trincadeira
Prone to Fungal disease
Full bodied with black fruit and spicy
99
Tinta Cao
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Low yielding
Small, thick skinned grapes
Resistant to Fungal disease
Late ripening and heat tolerant
Concentrated with high acidity
Long ageing potential
```
100
Sousao
Thick skinned
| Deep colour and retains acidity
101
Malvasia Fina
Boal in Madeira
| Neutral with medium acidity
102
Moscatel Galego Branco
Muscat blanc à petit grains
| Aromatic used for unaged styles
103
Amount of residual sugar left in port after fermentation
80-120 g/l
104
Extraction techniques in Port
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Lagares
Robotic Lagares
Pumping over
Stainless Steel pistons
Autovinifiers
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105
Aguardente
Grape derived spirit used to fortify port. 77% abv
106
Port alcohol levels
19-22%
107
Douro Soils
Free draining, Schist which allows for water reserves and for roots to grow deep enough to reach them,
108
Solcalcos
Traditional vineyard layout, narrow terraces supported by rock walls. 6000 vines/ha density. No mechanisation. UNESCO protected.
109
Patamares
Terraces supported by steep earth earth ramp. Small tractors can fit here. Cheaper to create and maintain but erosion is a problem. 3000-3500 vines/ha density.
2 types:
- Large & Wide with 2 rows of vines on each terrace. Can ripen unevenly as exterior vines get more sun.
- Narrow with only one row of vines per terrace. Tilted toward slope to allow water absorption and reduce erosion.
110
Vinha ao Alto
Vineyards planted in vertical rows up the slopes. Cheaper and allows for mechanisation up to 40% incline. up to 5000 vines/ha. Water run-off and erosion an issue.
111
Port Vineyard Trellising and Pruning
Cordon-Trained & Spur Pruned or Head-Trained and Cane Pruned. VSP to allow even exposure and allow mechanisation if possible. Summer Pruning/Leaf Removal for even ripening, esp for late-ripening grapes.
Rootstocks that are tolerant of drought. 110R and 1103P, both v rupestris and v berlianderi hybrids.
112
Port maximum yield
55 hL/Ha, but usually around 30
113
Vineyard Hazards in Port
late spring frosts in high altitude vineyards.
cool wet weather in early summer that disrupts flowering.
Downy Mildew and Botrytis Bunch Rot (canopy management and fungal sprays)
Fertilisers used on poorer soils.
Herbicides/mowers used to control weeds
Cover crops to slow erosion
Harvest mostly by hand
114
Port Maturation (General)
Matured in Vila Nova de Gaia, cooler and consistent weather.
Some growers created temperature controlled cellars in the vineyard areas to mature port.
Mostly aged in neutral oak.
Racking to remove lees and control rate of oxidation.
115
Port - balseiros
100,000 litre oak vats
116
Port - Pipes
600L oak barrels
117
Basic Ruby
Medium-bodied, medium tannin, red and black fruits
Suitable for early drinking --> fruit flavours not much tannin
Protective winemaking to preserve fruit (stainless steel/concrete, ageing in large vessels for max 3 years)
Blended vintages, consistent year on year
Cheap aguadente; alcohol can feel harsh
118
Basic Tawny
Light colour from low extraction winemaking
Might be drained early and the remainder used for concentrated ruby port
119
Reserve Tawny
Higher quality
| Tawnies aged in wood 6 years minimum
120
Reserve Ruby
Higher quality
No ageing requirement but must be tasting by IVDP panel
More concentration than Basic Ruby
121
Tawny with an Indication of Age
Aged in 620-640L pipes
Softens tannin, tertiary flavours develop, alcohol integrates
10, 20, 30, or 40 years indicated on label
Blended vintages
Tasted by panel who decides if it has characteristics of that age
Needs lots of racking - time intensive
New category - super old
122
Colheita Port
Tawny Port made from a single vintage
Must be 7 years barrel aged
Can bottle some and keep rest in barrel to bottle later
Can top up barrels with other wine/spirit
123
Vintage Port
Not every year. The producer must declare that they are making a vintage port in 2nd year after harvest.
Touriga Franca and Touriga Nacional to give colour, tannin, and flavour for long ageing potential.
Large old wooden vessels for max 3 years, then bottled without fining and filtering --> lots of sediment.
When young: Deep colour, full-bodied and high tannin, pronounced intensity of black fruits and florals. Develop tertiary of dried fruits. Very good to / Soutstanding.
124
Single Quinta
In non vintage years, a single estate and single vintage
125
Crusted Port
NV Port aged in wood up to 2 years and bottled without fining or filtering. Crust refers to sediment. Similar to Vintage Port.
126
Late Bottled Vintage
Ports from a single year, bottled between 4-6 years.
Fruit usually not quite as good as vintage.
Bottled ready to drink.
Usually filtered, but occasionally not.
More intensity, body, tannin than Ruby or Reserve Ruby.
Unfiltered will have even higher body
Unfiltered spend several years bottle maturing.
127
Rose Port
Invented by Croft in 2000.
From black fruit in coolest areas, Ferment at 15-16 C and only short maceration. Very neutral aguardente used.
Bottled and released within a year,
128
White Port
Fruity styles:
Muscatel - fruity and aromatic
Lots of SO2, cool temps, short maceration, 17-18C ferment,
Lemon, medium bodied, stone fruits & floral
Oxidised style:
Malvasia - honeyed and nutty with age
20-22C ferment, longer maceration, aged several years in old wood casks.
Amber or brown, nutty, dried fruit, honey, caramel, citrus peel
Can be Reserve if aged 7 years in wood, can have an indication of age, can classify for Colheita.
