Fortified

Question 1

What factors affect fortified winemaking style?

Answer 1

Grape variety
Vineyard site/climate
Harvest timing
Skin contact and extraction
Timing of fortification
Fortifying spirit
Maturation
Blending
Finishing

Question 2

What is aserpia?

Answer 2

A system in Jerez of digging troughs in soil to catch winter rainwater in the mildly sloped vineyards

Question 3

What vinification steps happen before maturation in Sherry

Answer 3

Harvesting (usually mechanized and at night)
Pressing (minimize phenolics)
Clarification (albariza is dusty)
Fermentation (hot and fast; 22 to 26C)
First classification: tasting and analysis
Fortification: 15 to 15.5% for biological, 17% for oxidative
Sobretablas: Wines rest for a few months
Second classification: Biological wines are reassessed and put in Fino/Manza, Amontillado, or Oloroso

Question 4

Most important red grapes in Port (both in volume and quality)

Answer 4

Touriga Franca: likes warm sites and high yields that need to be managed. Color, acidity, and tannins. Late ripening.
Tinta Roriz: full body but can lack acidity. Yields need to be managed. Cool sites best. Early ripening
Tinta Barroca: cool sites best. Can lose acidity. More earth
Touriga Nacional: Structure, acidity, color, finesse, aging. 2%. Mid ripening
(Tinta Amarela)
Tinto Cão: Concentration and acidity but low yielding
(Sousão)

Question 5

Most important white grapes in Port

Answer 5

Malvasia Fina (Boal): honeyed, nutty, full body
Moscatel Galego Branco: aromatic for youthful wines

Question 6

What are the styles of VDN in Roussillon?

Answer 6

Grenat/Rimage: unaged red
Blanc: unaged white
Tuilé/Traditionnel: oxidative red
Ambré: oxidative white
Hors d'Âge: oxidative red or white, longer
Rancio: rancio red or white