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Fortified Flashcards

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1
Q

What is a “mistelle”?

A

Fortified must.

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2
Q

Give 3 examples of VDL with their region.

A

Ratafia - Champagne.

Pineau des Charentes - Cognac

Floc de Gascogne - Armagnac

Macvin du Jura - Jura

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3
Q

Which Institute oversees and enforces the Port wine production?

A

IVDP - Instituto dos Vinhos do Douro e Porto

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4
Q

What is “lei do terco”?

A

“law of the third” - IVDP requires port houses to comply by restricting the sales to one third of a house’s total inventory annually.

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5
Q

What is “beneficio”?

A

The fortification process. The maximum amount of wine that may be fortified in a given year is authorized by IVDP

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6
Q

What are the 3 districts of Douro and their particularities?

A

Baixo Corgo - smallest with the highest rainfall

Cima Corgo - Highest quality wines produced

Douro Superior - largest and most arid district

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7
Q

What is the main soil type in Douro?

A

Schist.

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8
Q

What are the types of different vineyard layout in Douro?

A

Patamares - Traditional terraces with 1 to 3 rows of vines

Socalcos - larger terraces with less supporting walls holding 10 to 20 rows of vines

Vinha ao Alto - vertical planting of the rows, no terraces

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9
Q

Explain the scoring system for Port vineyards.

A
  • vineyards scored from grade “A” to”F” - there is a maximum of 2361 points available
  • vineyards who score > 1200 points are awarded “A” grade - between 1001 and 1200 are awarded “B” grade - same structure down to grade “F”
  • points are given based on 12 criteria:
    1. soil and climate factors: location, altitude, exposure, bedrock, rough matter, slope and shelter.
    2. vine: type of vine, planting density, yield, training system, vine age.
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10
Q

What are the maximum yields allowed in the Douro?

A

55 hl/ha for reds

65 hl/ha for whites

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11
Q

What are the main red grapes use for Port?

A
  • Touriga Nacional, Touriga Franca, Tinta Rorriz, Tinta Cao, Tinta Barroca, Tinta Amarela, Tinta Francisca, Bastardo, Mourisco Tinto.
  • They must contain min 60% of the blend
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12
Q

What are the preferred grapes for white Port?

A

Gouveio, Malvasia Fina, Viosinho, Rabigato, Esgana Cao, Folgasao.

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13
Q

Explain the fortification process for Port wines.

A

After a partial alcoholic fermentation the wine is fortified to 19-22% abv by the addition of “aguradente” (a 77% abv neutral grape spirit) to a 1:4 ratio.

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14
Q

Which house is known to have pioneered Rose Port?

A

Croft in the late 2000s.

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15
Q

What is the size of a pipe?

A

550 liters. In Vila Nova de Gaia they often hold 620 liters.

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16
Q

What is the ageing requirement in cask for vintage Port?

A

3 years.

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17
Q

How long does LBV port spend in cask?

What does it means if a LBV port is labeled as Envelhecido em Garrafa?

A

4 to 6 years.

Additional minnimum 3 years of bottle ageing.

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18
Q

How long does Tawny Reserve spend in cask prior to bottling?

A

min 7 years.

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19
Q

Explain Colheita Tawny Port.

A

Vintage dated port that spends minimum 7 years in cask. Same vintage may be bottled on different occasions, so bottles may vary in style.

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20
Q

Declared vintage ports.

A
  • 1900, 1904, 1908,
  • 1911, 1912, 1917
  • 1920, 1922, 1924, 1927
  • 1931, 1934, 1935
  • 1942, 1945, 1947, 1948
  • 1950, 1955, 1958
  • 1960, 1963, 1966, 1967
  • 1970, 1975, 1977, 1978
  • 1980, 1982 ,1983, 1985, 1987, 1989
  • 1991, 1992, 1994, 1997
  • 2000, 2003, 2007
  • 2011, 2016, 2017
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21
Q

Explain Garrafeira Port.

A

Port wine from a single year that is aged for a short period in wood followed by a longer period in glass demijohns (7-11 liters); decanted and bottled after 20, 30 or 40 years - specialty of Niepoort and Ferreira houses

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22
Q

Which was the first vintage Port to be bottled entirely in Portugal?

A

1975

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23
Q

What is Crusted Port?

A

Is a blend of selected lots which have spend 2 to 4 years in wood, bottled unfiltered and aged further 3 years in the bottle.

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24
Q

Who owns Quinta da Cavadinha?

A

Warre’s

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25
Q

Who owns Quinta de Vargellas?

A

Taylor’s

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26
Q

Who owns Quinta do Bomfim?

A

Dow’s

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27
Q

Which Port house shares the same name as the vineyard name?

A

Quinta do Noval

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28
Q

Who owns Nacional?

A

Quinta do Noval. Is a small plot of 2 hectares ungrafted 40 years on average vines within the Quinta do Noval.

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29
Q

Who owns Quinta de Napoles and Quinta do Carril?

A

Niepoort

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30
Q

What is the oldest port house? Which single quinta do they own?

A

C.N. Kopke founded in 1638. Quinta do Sao Luiz.

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31
Q

Single Quintas owned by Graham’s.

A
  1. Quinta dos Malvedos
  2. Quinta do Tua
  3. Quinta des Lages
  4. Quinta da Vila Velha
  5. Quinta do Vale de Malhadas
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32
Q

Single Quintas of Ramos Pinto.

A
  1. Quinta de Ervamoira
  2. Quinta do Bom Retiro
  3. Quinta do Urtiga
  4. Quinta dos Bons Ares
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33
Q

Single Quintas of Taylor’s.

A
  1. Quinta de Vargellas
  2. Quinta de Terra Feita
  3. Quinta do Junco
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34
Q

Dow’s single Quintas.

A
  1. Quinta do Bomfim
  2. Quinta Senhora da Ribeira
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35
Q

Who owns Quinta da Leda and Quinta do Caedo?

A

Ferreira

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36
Q

Single Quintas of Warre’s.

A
  1. Quinta da Cavadinha
  2. Quinta do Retiro Antigo
  3. Quinta da Telhada
  4. Quinta do Alvito
  5. Quinta das Netas
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37
Q

Quinta do Panascal, Quinta de Cruzeiro and Quinta de Santo Antonio are owned by which Port House?

A

Fonseca

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38
Q

Who owns Quinta do Vau and Quinta do Seixo?

A

Sandeman

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39
Q

Who owns Quinta dos Canais?

A

Cockburn’s

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40
Q

Who owns Quinta da Gricha?

A

Churchill’s

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41
Q

Who owns Quinta do Arnozelo, Quinta do Vale da Foz and Quinta do Sagrado?

A

Porto Calem

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42
Q

Who owns Quinta do Roêda?

A

Croft Port

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43
Q

Who owns Quinta da Boa Vista?

A

Offley

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44
Q

Who owns Quinta da Madalena?

A

Smith Woodhouse

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45
Q

Who owns Quinta do Vesuvio?

A

Quinta do Vesuvio.

Symington family since 1987, previously owned by Ferreira.

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46
Q

Which Port House owns Quinta de Monsul and Quinta do Grifo?

A

Rozes

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47
Q

Who owns Quinta da Carvalhas?

A

Royal Oporto

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48
Q

Who owns Quinta Eira Velha?

A

Martinez

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49
Q

How are the terraces called on Maidera?

A

Poios

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50
Q

What are the soils of Madeira?

A

Fertile volcanic soils

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51
Q

How are most of the vines trained on Madeira?

A

Low pergola system known as “latadas”.

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52
Q

What is the average size of a grower on Madeira?

A

0.3 hectares

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53
Q

What are the main climatic challenges on Madeira?

A

Damp, subtropical environment; fungal diseases are a danger.

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54
Q

What is the capital of Madeira?

A

Funchal

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55
Q

How many types of companies are involved in the Madeira trade?

A

3 types:

  1. “production companies” mostly based in Funchal
  2. “shippers” selecting wines from producers and bottle under their own brand; most of them based in London
  3. “Partidistas” - they store and sell the wine at maturity to other traders for profit
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56
Q

Name 5 Madeira Production Companies.

A
  1. H.M Borges
  2. Henriques & Henriques
  3. Madeira Wine Company
  4. Pereira D’Oliveira
  5. Vinhos Barbeito
  6. Vinhos Justino Henriques
  7. Faria & Filhos
  8. Madeira Vintners (Cooperativa Agricola do Funchal)
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57
Q

Which grape is the workhorse of Maderia?

A

Tinta Negra formerly called Tinta Negra Mole; accounts for almost 85% of the island’s production.

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58
Q

What is the minimum percentage for a grape to be included on a label in Madeira?

A

85% if multi vintage blend or 100% if a vintage is indicated.

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59
Q

What are the principal Noble grapes of Madeira?

A

Sercial (Esgana Cao)

Verdelho (Gouveio)

Boal (Bual, Malvasia Fina)

Malmsey (Malvasia Candida, Malvasia Branca de Sao Jorge)

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60
Q

Which spirit is used for the fortification of Madeira?

A

95% abv grape spirit imported from France.

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61
Q

Explain the difference between Canteiro and Estufagem processes.

A
  1. Estufagem : after the fortification the wine is transferred to the “estufa” (stainless steel tank) which heats the wine to 45-50 degrees Celsius for minimum 3 months. The sugars will caramelize and will give the distinctive flavor.
  2. Canteiro - used for the best wines - the wines are cask-aged for minimum 2 years in the attics. A more, gentle, natural process to avoid bitterness due to burnt caramelization of sugars, direct result of rapid heating.
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62
Q

What is the “estágio” in the Madeira making?

A

The rest period of minimum 90 days for the wine after the Estufagem process is complete, before being transferred to cask for ageing.

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63
Q

Which other method, similar to the Estufagem can be used?

A

A more delicate version where the wine is placed in “armazens de calor”, rooms warmed by nearby tanks or steam pipes.

This process uses lower temperatures for a longer period of time sometimes up to one year.

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64
Q

After how many years can Canteiro wines be bottled?

A

min 3 years with 2 in wood

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65
Q

What is the grape used for Rainwater?

A

Tinta Negra

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66
Q

What are the aging requirements for the Madeira multi-vintage blends?

A
  • Seleccionado - min 3 but below 5 years
  • Reserva - min 5 but below 10 years
  • Reserva Especial - min 10 but below 15 years
  • Extra Reserve - min 15 but below 20 years
  • Age designation: 5, 10, 15, 20, 30, 40, over 50 years old
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67
Q

What are the ageing requirements for vintage Madeiras?

A
  • Colheita - min 5 years
  • Frasqueira - min 20 years
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68
Q

What is “Vinho da Roda/Vinho da Torno/Vinho da Volta”?

A

Very rare wines which underwent an ocean journey across the equator.

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69
Q

Which 3 towns form the triangle of Sherry wine production?

A

Jerez de la Frontera

El Puerto de Santa Maria

Sanlucar de Barrameda

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70
Q

What are the 2 DO zones for Sherry production?

A

Jerez-Xeres-Sherry and Manzanilla Sanlucar de Barrameda.

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71
Q

How are the two winds promoting the growth of flor in Sherry known?

A

Levante - dry, hot wind coming from the East

Poniente - humid wind coming from the Atlantic

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72
Q

What are the soil types in Sherry?

A
  • Albariza - chalky, porous, limestone-rich; moisture retentive, mainly on gentle slopes in Jerez Superior
  • Barros - clay soils predominant in the low lying valleys
  • Arenas - sandy soils more common in coastal areas
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73
Q

What is “soleo” process?

A

The process of drying in the sun bunches Moscatel and Pedro Ximenez grapes for a period of one to 3 weeks prior to pressing.

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74
Q

How are the vines trained in Jerez?

A

“Vara y pulgar” - alternate spur training each year

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75
Q

What is “primera yema”?

A

Free-run juice in Jerez. Mostly used for wines which undergo biological ageing under flor.

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76
Q

What is segunda yema?

A

Press wine in Jerez. Used for wines which will age oxidatively.

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77
Q

What is the size of a Sherry butt?

A

600 liters.

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78
Q

In which two categories are Sherry wines divided once fermentation is concluded?

A
  • Palo (marked with a vertical slash) - fortified to 15-15.5 % abv and with the help of flor are destined to become Manzanilla or Fino.
  • Gordura (marked with a circle) - fortified to 17-18% abv and will become Oloroso Sherries.
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79
Q

What is mitad y mitad?

A

A mixture of mature Sherry and grape spirit used in the fortification process in order to avoid shocking the young wine.

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80
Q

How long do Palo Sherries spend in the intermediary stage Sobretabla?

A

6 months to 1 year.

81
Q

What are the categories in which Palo Sherries can develop after Sobretabla?

A
  • Palma - fine and delicate, protected from oxidation by the flor; fino styles
  • Palma Cortada - a more robust Fino which may become Amontillado
  • Palo Cortado - Very rare, still under flor but because of its richness the cellar master decides to redirect it towards an oxidative ageing - will be fortified to min 17% abv
  • Raya - flor growth is anemic or has died - the robust character is reinforced by fortification to 17-18% abv thus the wine emerges from Sobretabla as an Oloroso
  • Dos Rayas - the flor has disappeared but the wine’s character is rough and coarse with high volatile acitidy -used for low quality sweeter Sherry or made into Sherry vinegar
82
Q

What is the minimum solera ageing for Sherry?

A

2 years Prior to 2010 was 3 years.

83
Q

Name the Generoso styles of Sherry.

A
  • Fino
  • Amontillado
  • Oloroso
  • Palo Cortado
84
Q

How is the process of sweetening and blending the Sherry before bottling known?

A

Cabeceo

85
Q

What are the sweetening agents available to Sherry producers?

A
  • Dulce Pasa - mistela produced from sunned Palomino grapes; the most commonly used
  • Dulce de Almibar - blend of invert sugar and Fino
  • Mistela - produced from sun dried Moscatel and Pedro Ximenez - the most expensive
86
Q

What is Vino de Color?

A

A combination of reduced syrup and fresh must used to adjust the final color of the Sherry. If the syrup is reduced to one third of its original volume is called sancocho or arrope if is reduced to one fifth.

87
Q

Explain VOS and VORS Sherry styles.

A
  • VOS - Vinum Optimum Signatum or Very Old Sherry - may be applied to soleras with an average of 20 years; for every liter drawn, 20 liters must remain in the solera
  • VORS - Vinum Optimum Rare Signatum or Very Old Rare Sherry - may apply to soleras with an average of 30 years; for every liter drawn, 30 liters must remain in the solera
88
Q

Name 6 Sherry producers.

A
  1. Emilio Lustau
  2. Gonzalez Byass
  3. Pedro Domecq Hidalgo
  4. Bodegas Sanatorio
  5. Bodega Miguel Guerra
  6. Bodegas Velez
89
Q

Give 2 examples of Palo Cortado.

A
  • Almacenista Vides Palo Cortado - Lustau
  • Privilegio 1860 Palo Cortado VORS - Hidalgo
  • Wellington Palo Cortado VORS - Hidalgo
  • Apostoles Medium Palo Cortado VORS - Gonzales Byass
  • Cardenal Palo Cortado VORS - Valdespino
  • Tradición Palo Cortado VORS - Bodegas Tradicion
90
Q

Who was the first to produce Marsala?

A

Port and Sherry merchant John Woodhouse in 1773.

91
Q

What are the agents used to adjust sweetness and color in Marsala?

A
  • Mosto Cotto - cooked must
  • Sifone - a mistelle, fortified must of overripe grapes
92
Q

What are the grapes used for Ambra and Oro Marsala?

A

Grillo, Catarratto, Inzolia (Ansonica) and Damaschino.

93
Q

What are the three colors for Marsala?

A
  • Ambra
  • Oro
  • Rubino
94
Q

What are the sugar levels indicated on the label for Marsala?

A
  • secco - max 40 gr/l RS
  • semisecco - 40 to 100 gr/l RS
  • dolce - min 100 gr/l RS
95
Q

What is the classification for Marsala wines following the cask ageing?

A
  • Fine - 1 year
  • Superiore - 2 years
  • Superiore Riserva - 4 years
  • Vergine - 5 years
  • Vergine Stravecchio - min 10 years
96
Q

Give 2 producers of Marsala.

A

Marco de Bartoli

Florio Pellegrino

97
Q

Name 2 PGI for Vermouth.

A

Vermouth de Chambéry (Savoie)

Vermouth di Torino (Piedmont)

98
Q

What is the size of pipe used for shipping port?

A

534.24 liters

99
Q

How long is Ruby Port aged?

A

For 2 to 4 years; aged in bulk in wood, cement or stainless steel.

100
Q

How are canals fed by abundant rainfall, supporting agrigulture in Madeira called?

A

Levadas.

101
Q

Which method is used for the production of Frasqueira Madeira?

A

Canteiro.

102
Q

What are the commnues of production for Jerez-Xérès-Sherry DO and Manzanilla Sanlúcar de Barrameda DO?

A
  1. Jerez de la Frontera
  2. Sanlúcar de Barrameda
  3. El Puerto de Santa María
  4. Chipiona
  5. Rota
  6. Trebujena
  7. Puerto Real
  8. Chiclana de la Frontera
  9. Lebrija
103
Q

Which river flanks the Sherry wine region to the northwest?

A

Guadalquivir river.

104
Q

What are the most renown pagos in Jerez? Which one is the largest?

A
  1. Macharnudo (the largest)
  2. Carrascal
  3. Añina
105
Q

What is the most important pago in Sanlúcar?

A

Miraflores.

106
Q

Name the important pagos in El Puerto de Santa María.

A
  1. Balbaina
  2. Los Tercios
107
Q

What are the maximum yields for Sherry?

A
  • 80 hl/ha in Jerez Superior
  • 100 hl/ha everywhere else
108
Q

What is desfangado?

A

A system of racking in Jerez to clarify the must before the fermentation begins.

109
Q

What is mosto prensa?

A

Poorer quality press wine used for distillation.

110
Q

How is the movement of the wines from one criadera to another known as?

A

Trasiegos.

111
Q

What is the maximum percentage of white grapes allowed in Marsala Rubino?

A

30%

112
Q

Which Marsala style permits the practice of concia? What does it mean?

A

Ambra, being a style of lower quality. The addition of mosto cotto.

113
Q

To which year does the vintage refer on a Vintage Marsala bottle?

A

The year of the fortification.

114
Q

What is the minimum ageing in cask for Colheita Port?

A

7 years

115
Q

What is the minimum ageing for Madeira Frasqueira?

A

Min 20 years

116
Q

What is the minimum ageing for Colheita Madeira?

A

Min 5 years

117
Q

Place the below pagos in the right commune:

Macharnudo
Miraflores
Carrascal
Anina
Balbaina
Los Tercios

A

Macharnudo - Jerez
Miraflores - Sanlucar de Barameda
Carrascal - Jerez
Anina - Jerez
Balbaina - El Puetro de Santa Maria
Los Tercios - El Puetro de Santa Maria

118
Q

What are the three stages of quality that the must is divided in Sherry?

A

Primera yema – free run juice
Segunda yema – press wine
Monsto prensa – poorer quality press wine used for distillation.

119
Q

Who makes the Tio Diego Amontillado?

A

Valdespino

120
Q

What is the minimum ageing for Marsala Vergine Stravecchio?

A

Min 10 years

121
Q

What is the minimum Residual Sugar for Marsala Dolce?

A

Dolce min 100g/l

Secco max 40 g/l

Semisecco 40 to 100 g/l

122
Q

What is the parentage of Tinta Negra Mole?

A

Pinot Noir x Grenache.

123
Q

What is Vimblanc?

A

Vi de licor from Tarragona made from overripe grapes. Not fortified!!!

124
Q

Is chaptalization permitted in Banyuls AOP?

A

No

125
Q

Valdespino is a producer located in which region?

A

Macharnudo, Jerez.

126
Q

What are the types of wood allowed for aging Marsala?

A

Oak or cherry wood.

127
Q

What does “LP” stand for in a wine labelled Marsala Superiore LP?

A

London Particular; Historical Label indication

128
Q

Who is producing Cardenal Palo Cortado?

A

Valdespino

129
Q

What are the authorized historical label indications for Marsala?

A

Marsala “Vecchio”: the wine has met the minimum requirements for Marsala Superiore

Marsala Fine IP: “Italy Particular”

Marsala Superiore SOM: “Superior Old Marsala”

Marsala Superiore GD: “Garibaldi Dolce”, a reference to a 19th-century general

Marsala Superiore LP: “London Particular”

130
Q

Name the white and the red grapes used in the wines of Carcavelos.

A

Whites: Arinto, Ratinho, and Galego Dourado.

Reds: Castelão and Preto Martinho (Negra Mole).

131
Q

Who owns the following Single Quintas?

Quinta da Foz

Quinta do Roêda

Quinta do Seixo

Quinta do São Luiz

A

Quinta da Foz – Calem

Quinta do Roêda – Croft

Quinta do Seixo – Sandeman, previously owned by Ferreira

Quinta do São Luiz – Kopke

132
Q

What does armazens de calor mean?

A

Rooms warmed by nearby tanks or steam pipes where the wine is kept for a more delicate variation of the Estufagem process; lower temperatures over a longer period, sometimes up to one year. Madeira Wine Company is chiefly using this technique.

133
Q

Explain the difference between Manzanilla and Manzanilla Pasada.

A

Manzanilla is typically bottled around 3 to 5 years resulting into a fresher style. Manzanilla pasada is a richer Manzanilla where the flor starts to fade usually bottled around 6 to 7 years.

134
Q

Name two sub-types of Albariza soil.

A

Tosca de Antehojuelas, Tosca Cerrada, Tosca de Barajuelas, Albariza Parda, Albariza Tajón, Lustrillo.

135
Q

How are the Sherry wines classified following fermentation?

A

Palo and marked with a slash are wines destined to become Fino or Manzanilla;

Gordura, marked with a circle and destined to become Oloroso styles.

136
Q

What is Sobretablas?

A

Is the intermediary stage of six months to one year for wines that develop under flor.

During this time their evolution might be redirected.

137
Q
A
138
Q

What is sancocho? How about arrope?

A

Vino de color, a combination of boiled, reduced syrup and fresh must reduced to one third used for adjusting the color of Sherry.

Arrope is reduced to one fifth.

139
Q

What is sifone?

A

A mistelle produced by fortifying the unfermented must of overripe grapes used to adjust color and sweetness in Marsala.

140
Q

Which grapes are used to produce Marsala Rubino?

A

Perricone, Calabrese (Nero d’Avola), Nerello Mascalese with a max 30% of white grapes (Grillo, Catarrato, Inzolia and Damaschino).

141
Q

What is concia?

A

The addition of mosto cotto in Marsala (cooked must); only allowed in ambra style.

142
Q

What is the minimum ageing for Rivesaltes Hors d’Age?

A

Min 5 years.

143
Q

What is the maximum residual sugar for Banyuls Grand Cru Sec?

A

Max 54 grams/liter

144
Q

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

A

Min 100 gr/l (110 prior to 2011).

145
Q

What is Rueda Palido?

A

Fortified wine from Rueda aged biologically for min 3 years in wood.

146
Q

Where would you find the producer Massandra?

A

Crimea, Ukraine.

147
Q

What is the maximum aging requirement for Rainwater Madeira?

A

Max 10 years.

148
Q

When can Vinho de Estufagem be bottled?

A

12 months from the conclusion of the estufagem process

149
Q

When may Colheita Madeira be bottled?

A

May be bottled from Oct. 31 of the fifth year following the harvest

150
Q

What style of port is made under the name Quinta de Bom Retiro and under which major house does it sit?

A

20 year tawnies, Ramos Pinto

151
Q

Which type of company on Madeira is similar to the almacenistas of Spain?

A

Partidistas

152
Q

Jerez Superior lies between Sanlucar de Barrameda and which river?

A

Guadalete

153
Q

What are the two stages of fermentation in Sherry production?

A

Tumultuous fermentation and ‘Lenta’

154
Q

How many litres of juice can be pressed from 100 KG of grapes in Sherry production?

A

72.5L

155
Q

Name 6 DOs in Andalucia.

A

Condado de Huelva

Jerez-Xeres-Sherry

Manzanilla Sanlucar de Barrameda

Malaga

Sierras de Malaga

Montilla-Moriles

156
Q

What are the minimum and maximum periods of aging for a Malaga Noble?

A

24-36 months

157
Q

Under what synonym is the Malvar grape of Vinos de Madrid DO known as in Montilla-Moriles?

A

Layren

158
Q

What is the name of the most prominent grape used for Generoso wines in Codado do Huelva?

A

Zalema

159
Q

List the Malaga sub-zones

A

Axarquía

Montes de Málaga

Manilva

Norte

Serrania de Ronda

160
Q

List the communes of production for Rasteau VDN.

A

Cairanne

Rasteau

Sablet

161
Q

List the styles of White Port in descending order of sweetness.

A

Muito Doce (Lagrima) - min 130 g/l RS

Doce - 85 to 130 g/l RS

Branco Meio Seco - 65 to 85 g/l RS

Branco Seco - 40 to 65 g/l RS

Branco Extra-Seco - 17.5 to 40 g/l RS

Branco Leve e Seco - 17.5 to 65 g/l RS

162
Q

From when would the following Banyuls styles be authorised for release?

Rimage

Traditionnel

Hors d’Age

A

Rimage – May 1st after harvest

Traditionnel – March 1st in 3rd year after harvest

Hors d’Age – September 1st in 5th year after harvest

163
Q

What is the minimum residual sugar in g/l for Muito Doce and Lagrima Ports?

A

130 g/l

164
Q

What are the residual sugar levels for Port?

A

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

165
Q

List the communes of production for Banyuls.

A

Banyuls-sur-Mer

Cerbère

Collioure

Port-Vendres

166
Q

What is the minimum ageing for Rasteau Ambré, Tuilé and Hors d’ Age?

A

3 years for Ambré and Tuilé

5 years for Hors d’ Age

167
Q

Name the latest split vintages for Port.

A

1991, 1992

2016, 2017

168
Q

What were the generally declared vintage Port wines in the 90s?

A

1991, 1992, 1994, 1997

169
Q

What do the terms Rocio, Jarra and Canoa reffer to in Sherry?

A

Rocio = the process of refreshing a solera in the Tradicion way (old ways)
Jarra = metal Jar in which the wine is put when taken out of the barrel with the help of a curved siphon
Canoa = Triangular funnel used to pour the wine into the next barrel

170
Q

Who is producing the Wellington Palo Cortado VORS?

A

Hidalgo

171
Q

Who Is producing the wine “Fino Indecente” and in which region?

A

Valdespino, Sherry, Spain.

172
Q

What is the range of points in the Beneficio for a ‘B’ Grade vineyard?

A

1001-1200

173
Q

What is the better known synonym in the Douro for each of the following Port grapes?

  1. Bical Tinto
  2. Aragonez
  3. Trincadeira
  4. Trousseau
  5. Sercial
  6. Godello
A
  1. Bical Tinto – Touriga Nacional
  2. Aragonez – Tinta Roriz
  3. Trincadeira – Tinta Amarela
  4. Trousseau – Bastardo
  5. Sercial – Esgana Cao
  6. Godello – Gouveio
174
Q

What is the largest production company in Madeira?

A

Vinhos Justino Henriques

175
Q

Apart from Madeira itself, on which other island can Madeira be produced?

A

Porto Santo

176
Q

What is the minimum amount of time that a Madeira must spend in the estufa?

A

3 months

177
Q

What is Pedra molle in reference to Madeira?

A

It’s a type of Volcanic soil

178
Q

What are the maximum residual sugar levels for the following Sherry styles?

Vino Genoroso Fino
Vino Genoroso Amontillado
Vino Genoroso Palo Cortado
Vino Genoroso Oloroso

A

All dry in style, max 4 g/l

179
Q

What are the three styles of Manzanilla Vino Generoso?

A

Fina

Pasada

Olorosa

180
Q

What is the minimum aging in wood for a Viejo Condado de Huelva?

A

3 years

181
Q

What are the two different types of Moscatel permitted in Malaga?

A

Alejandria and Grano Menudo

182
Q

What are the minimum aging requirements for a Marsala Superiore?

A

2 years in oak or cherry wood

183
Q

Wines added to the top of a solera are called what?

A

Añada

184
Q

What is the name of the largest production company in Madeira who is responsible for half of the island’s exporters and producers? Who is the second largest?

A

Vinhos Justino Henriques

The Madeira Wine Company is the second largest

185
Q

What are the ageing requirements for vintage Madeiras?

A

Colheita - min 5 years
Frasqueira - min 20 years

186
Q

Which town marks the southeastern corner of Jerez?

A

Chiclana de la Frontera

187
Q

For how long must Solera Madeira age before release?

A

minimum of 5 years in the solera

188
Q

Which Marsala producer produces “Vecchio Samperi” and how is it different than all Marsala.

A

Marco de Bartoli. it isn’t fortified!

189
Q

What VDN style is created in Jerez and from what grapes? What is the range of RS that these wines can demonstrate in the final product?

A

Vino Dulce Natural

Moscatel and PX are used

180-500g/L

190
Q

What are the ageing requirements for an Extra Reserve Madeira?

A

Min 15 years max 20 years.

191
Q

Who is producing Apostoles Medium Palo Cortado VORS?

A

Gonzales Byass

192
Q

The producers Cantine Pellegrino and Vito Curatolo Arini are best known for which wines?

A

Marsala

193
Q

In which AOP would you find Domaine du Trapadis and Domaine la Soumade?

A

Rasteau

194
Q

For which fortified wines are the producers Domaine du Mas Blanc, Coume del Mas and Domaine La Tour Vieille best known for?

A

Banyuls

195
Q

What are the RS ranges for the below Sherry styles?

Vino Generoso de Licor Pale Dry
Vino Generoso de Licor Medium
Vino Generoso de Licor Pale Cream
Vino Generoso de Licor Cream

A

Vino Generoso de Licor Pale Dry – 4 to 45 g/l
Vino Generoso de Licor Medium – 4 to 115 g/l usually produced from Amontillado
Vino Generoso de Licor Pale Cream – 50 to140 g/l usually produced from Fino
Vino Generoso de Licor Cream - 115 to 140 g/l usually produced from Oloroso

196
Q

What are the min RS for the below Sherry styles?

Vino Dulce Natural Dulce
Vino Dulce Natural Moscatel
Vino Dulce Natural Pedro Ximenez

A

Vino Dulce Natural Dulce - min 160 g/l
Vino Dulce Natural Moscatel - min 160 g/l
Vino Dulce Natural Pedro Ximenez - min 212 g/l

197
Q

What is En Rama Sherry?

A

Essentially rama means branch and en rama would be translated as on the vine / from the branch or figuratively: raw. That’s exactly what it is: raw sherry, in its natural state, straight from the cask (or rather: the closest possible to straight from the cask). It only applies to biologically aged sherries. En Rama should be seen as a common denominator for lightly filtered sherry, but the actual filtering can still vary.

198
Q

In Sherry, what does the term “merma” refer to?

A

Angel’s share which is lost through evaporation

199
Q
A

CMS Wine (26 decks)

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