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Certified Sommelier Exam > Fortified > Flashcards

Fortified Flashcards

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1
Q

Purpose of fortification

A

strengthen base wine in order to:

  • add body
  • add durability
  • add age-worthiness
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2
Q

3 methods of fortification

A

1) addition of spirit during fermentation while sugar still remains/stopping fermentation (port)
2) addition of spirit after fermentation (sherry)
3) addition of spirit to grape must before fermentation

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3
Q

Who oversees the production of Port

A

Douro Port Wine Institute/Instituto dos Vinhos do Douro e Porto (IVDP)

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4
Q

The law of thirds

A

sale of Port is restricted to 1/3 of a houses annual inventory

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5
Q

Beneficio authorization

A

growers are scored A-F by IVDP on a scale of 2,361 points in 12 different areas

determines the max amount of wine to be fortified that year

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6
Q

Port Grapes (red)

A
  • Touriga Nacional
  • Touriga Francesa
  • Tinta Roriz
  • Tinta Cão
  • Tinta Barroca
  • Tinta Amarela
  • Tinta Francisca
  • Bastardo
  • Mourisco Tinto
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7
Q

Port Grapes (white)

A
  • Gouveio
  • Malvasia Fina
  • Viosinho
  • Rabigato
  • Esgana Cão
  • Folgasão
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8
Q

Patamares

A

wide terraced slopes, for tractors to fit through

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9
Q

Port fermentation length

A

2-3 days

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10
Q

Beneficio

A

fortification

  • occurs when approx 1/3 of all sugar is fermented
  • fortified to 19-22% abv
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11
Q

Aguardente

A

“fire water”

-the 77% abv neutral grain spirit used for fortification

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12
Q

Pipe

A

barrel used for aging (550 liters) and shipping (534.24 liters)

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13
Q

Types of Port

A
  • Ruby

- Tawny

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14
Q

Types of Ruby Port

A
  • Ruby
  • Ruby Reserve
  • Vintage
  • Single Quinta
  • Late Bottle Vintage (LBV)
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15
Q

Ruby Port

A
  • aged in bulk for 2-3 years
  • deeply colored, uncomplicated
  • NV
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16
Q

Ruby Reserve Port

A

aka Premium Ruby

-more character and complexity than basic Ruby

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17
Q

Vintage Port

A
  • 1-3% of all production (most expensive)
  • houses declare vintage avg 3 times a decade
  • aged in casks and bottled before July 30th of its 3rd year after harvest
  • can be aged in bottle
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18
Q

Single Quinta Port

A
  • product of one estates harvest
  • same aging as vintage port
  • can be aged in bottle
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19
Q

Late Bottle Vintage Port (LBV)

A
  • 4-6 years in cask before bottle
  • always single vintage
  • filtered before bottle so will reach maturity faster
  • not to be aged in bottle
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20
Q

Envelhecido en Garrafa

A
  • unfiltered LBV

- min 3 years of bottle aging

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21
Q

Types of Tawny Port

A
  • Tawny
  • Reserve Tawny
  • Tawny with age indication
  • Colheita
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22
Q

Tawny Port

A
  • pale style
  • most do not see cask
  • may have white Port added
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23
Q

Reserve Tawny

A
  • aged for min 7 years before bottle

- not to be aged in bottle

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24
Q

Tawny with age indication

A
  • 10, 20, 30, or 40 years old
  • high quality fruit
  • racked once a year
  • not an avg age, rather an approx assumption by IVDP
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25
Q

Rancio State

A

tawny that has reached 40 years

-becomes oxidative, concentrated, developed

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26
Q

Colheita Tawny

A
  • vintage dated
  • min 7 years in cask
  • many spend decades in cask
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27
Q

Madeira

A

island 625 miles off coast of Portugal

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28
Q

Torna Viagem

A

“round trip”

-simulated today by heating the wine

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29
Q

who oversees Madeira production

A

Embroidery and Handicraft Institute of Madeira (IVBAM)

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30
Q

Poios

A

terraces of Madeira lined by walls of basalt stone

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31
Q

Latadas

A

low trellises used in Pergola training to prevent fungal diseases in Madeiras subtropical climate

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32
Q

Levadas

A

system of canals fed by rainwater from its high elevation peaks

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33
Q

3 companies in Madeira production

A
  • Production companies
  • Export/shipping companies
  • Partidistas
34
Q

Madeira production companies

A
  • based in Funchal (capital of Madeira)
  • 8 total, 6 also export
  • Vinhos Justino Henriques is largest (est. 1870)
35
Q

Madeira export/shipping companies

A

select wines from a producer and have them bottled under their name
-usually based in London

36
Q

Partidistas

A

store wine and sell it at maturity for profit

37
Q

Madeira grapes (dry-sweet)

A
  • Sercial
  • Verdelho
  • Boal
  • Malvasia/Malmsey
38
Q

Madeira label laws

A
  • 85% of stated varietal if NV

- 100% of stated varietal if vintage is named

39
Q

Estufagem process

A
  • heating the fortified wine to 113-122F in stainless steel tanks
  • held for at least 3 months
  • transferred to cask after rest period
40
Q

Estágio

A

min 90 day rest after estufagem process

41
Q

Canteiro process

A
  • cask aged min 2 years in hot attics

- for fine wines

42
Q

Frasqueiras

A

wine aged in Canteiro process for more than 20 years

43
Q

Sercial

A
  • driest madeira (still 40-45 g/l of RS)
  • searing acidity
  • complex almond flavor
44
Q

Verdelho

A
  • off-dry
  • high acid
  • smoky/honey
45
Q

Boal

A
  • med sweet
  • rich
  • chocolate, roasted nuts, coffee
  • darkest Madeira
46
Q

Malvasia/Malmsey

A
  • sweetest
  • softest
  • toffee, vanilla, marmalade
47
Q

Multi-vintage blend Madeira

A
  • Rainwater
  • Seleccionado
  • Reserva
  • Reserva Especial
  • Extra Reserve
  • 5, 10, 15, 20, 30, 40, 50 years old
  • Solera
48
Q

Rainwater Madeira

A
  • 100% Tinta Negra

- med dry, light body

49
Q

Seleccionado Madeira

A
  • labeled “finest”, “choice”, “select”
  • tinta negra dominate
  • Estufagem process, no cask
  • 3-5 years old
50
Q

Reserva Madeira

A

5-10 years old

51
Q

Reserva Especial Madeira

A
  • single varietal
  • Canteiro process
  • 10-15 years old
52
Q

Extra Reserve Madeira

A
  • single varietal
  • Canteiro process
  • 15-20 years old
53
Q

Solera Madeira

A
  • fractional blending
  • Canteiro process
  • very rare, not in practice in Madeira anymore
54
Q

Vintage Madeira

A
  • Colheita
  • Frasqueira
  • Vinho de Roda/da Touro/da Volta
55
Q

Colheita Madeira

A
  • 85% min single vintage fruit
  • min 5 year aging
  • can be single varietal OR blend
56
Q

Vinho de Roda

A

wines that underwent the actual historical ocean journey

57
Q

3 towns of Sherry production

A
  • Jerez de la Frontera* (hottest region in ESP)
  • El Puerto de Santa María
  • Sanlúcar de Barrameda*
58
Q

2 DO Zones of Sherry

A
  • Jerez-Xérès-Sherry DO

- Manzanilla-Sanlúcar DO

59
Q

Levante winds

A

hot, dry winds through Southern Spain, alternate with the Poniente

60
Q

Poniente winds

A

humid winds through southern spain, alternate with Levante winds

61
Q

Soils of J-X-S

A
  • albariza (BEST!)=chalky, porous limestone
  • barros=fertile, difficult clay
  • arenas=sand
62
Q

Sherry Grapes

A
  • Palomino (most planted)
  • Moscatel (used to sweeten)
  • Pedro Ximénez (used to sweeten)
63
Q

Sherry vine training

A

Vara y Pulgar =alternate spurs each year

64
Q

3 stages of sherry juice

A
  • Primera yerna (fino or manzanilla)
  • segund yerna (oloroso)
  • mosto prensa (distillate)
65
Q

2 classifications of sherry base wine after fermentation

A
  • Palo (for fino or manzanilla)

- Gordura (for oloroso)

66
Q

Fino/Manzanilla aging type

A

biological aging (flor)

67
Q

Oloroso aging type

A

oxidative aging

68
Q

Fino/Manzanilla classifications

A
  • Palma
  • Palma Cortada
  • Palo Cortado
  • Raya
  • Dos Rayas
69
Q

Palma sherry

A

flor has protected against any oxidation. fine, delicate Fino Sherry.

70
Q

Palma Cortada sherry

A

robust Fino, may become Amontillado (darker color) style

71
Q

Palo Cortado sherry

A

rare. flor is present but is killed by further fortification to become oxidative oloroso

72
Q

Raya sherry

A

flor has died so it is further fortified to become oloroso

73
Q

Dos Rayas sherry

A

flor is not present. rough and course, high VA, becomes sherry vinegar.

74
Q

Solera min aging

A

2 years

75
Q

Criadera

A

tiers in a solera

76
Q

Fino Sherry

A
  • light, delicate. almond and honey tones

- 15-18%ABV

77
Q

Amontillado Sherry

A
  • Fino that still has its flor, good condition, allowed to age further and become darker in color
  • 16-22% ABV
78
Q

Oloroso Sherry

A
  • Darker, fragrant, smooth. spice, walnut.

- 17-22% ABV

79
Q

Manzanilla Sherry

A
  • from Sanlúcar de Barrameda
  • similar to Fino
  • lower ABV
  • moved through solera more quickly
80
Q

Cabeceo process

A
  • adding sweetener to finished sherry

- wines must be min 17.5% ABV

Certified Sommelier Exam (4 decks)

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