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0. Unisea > Fortified > Flashcards

Fortified Flashcards

1
Q

Name most famous style of fortified wine where potential alcohol and health of the grapes are more important than the range of flavours in the grapes?

A

Sherry made from Palomino.

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2
Q

Skin contact is not desirable in production of which styles of white fortified wines, and Why?

A

Biologically aged Sherries such as Fino and Manzanilla as the phenolic compounds extracted can restrict the growth of flor yeast.

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3
Q

Which styles of Sherries are made by fermenting the wine to dryness and then adding a sweetening component?

A

Pale Cream, Medium and Cream. This can create wines in different styles than would be possible by fortifying during fermentation.

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4
Q

What percentage of alcohol will usually have grape spirit used in fortification of wines?

A

95-96% abv grape spirit.

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5
Q

By Law what percentage of alcohol need to have grape spirit used in fortification of Port wines?

A

77% abv (+/- 0.5%). This is only exception for Port.

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6
Q

Name reasons why high alcohol grape spirit is used for fortification of wines?

A

Neutral in aroma and flavor (don’t mask characteristics of the wine).Minimise the volume of spirit needed to bring the fortified wine to the required alcoholic strength (less dilution of the base wine).

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7
Q

Name the only style of fortified wines where style and quality of the spirit has an important influence of the style and quality of the final wine?

A

Port, lower alcohol spirit is used so it is more characterful characterful and contributes more of its own aroma and flavour characteristics to the blend.

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8
Q

What kind of flavours show wines stored in stainless steel or concrete, protected from oxygen?

A

Youthful, primary flavours.Those wines are released early from the winery and should be drunk soon after release.

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9
Q

Name some styles of fortified wines showing youthful, primary flavours, they should be drunk soon after release?

A

Number of VDNs, Ruby and Rose Ports and some White Ports.

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10
Q

Name some styles of fortified wines which are aged oxidatively?

A

Premium Tawny Ports, Madeiras, Rutherglen Muscats and some styles of VDNs and Sherries, are aged oxidatively, often for extended periods of time.

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11
Q

What kind of aromas will develop fortified wine maturated with oxidative ageing?

A

Aromas of nuts, caramel and dried fruits.

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12
Q

Name some styles of fortified wines matured with biological ageing?

A

Fino and Manzanilla Sherries.

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13
Q

What is purpose of a veil of flor yeast?

A

Protects the wine from oxidation, while lowering levels of glycerol (and hence body).

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14
Q

Name styles of Port which are purposely not filtered?

A

Vintage, Single Quinta, Crusted and some LBVs. They should be decanted.

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15
Q

Low alcohol level when tasting fortified wines will be wines with how much alcohol?

A

15% to16.4% abv.

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16
Q

Medium alcohol level when tasting fortified wines will be wines with how much alcohol?

A

16.5% to 18.4% abv.

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17
Q

High alcohol level when tasting fortified wines will be wines with how much alcohol?

A

18.5% abv and above.

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18
Q

Name the city around which is production of Sherry located?

A

Jerez in Andalusia.

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19
Q

When was the Spain first wine-related Regulatory Council formed and where?

A

In 1933, setting regulations to control the production and trading of Sherry wines.

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20
Q

What is the Spanish name for Regulatory Council?

A

Consejo Regulador.

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21
Q

What is altitude of vineyards in the Jerez region?

A

Low altitude (0-90 metres above sea level).

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22
Q

What kind of climate you can find in Jerez region?

A

Jerez has a hot Mediterranean climate with hot, dry summers and mild, relatively rainy winters.

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23
Q

What is a pago?

A

Terroir. Vineyards are divided into smaller delimited areas called pagos so we can also say vineyard district.

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24
Q

What is the principal type of soil in Jerez?

A

Albariza.

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25
Q

What is Albariza?

A

Albariza is a mixture of limestone, silica and clay.

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26
Q

What are characteristics of Palomino variety?

A

It is mid to late ripening, well-suited to dry, sunny weather, and capable of producing large yields.However, it loses acidity quickly when it nears maturity and is neutral in flavor so don’t add much of its own primary aromas to Sherry wines.

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27
Q

Wines destined for biological ageing will be fortified to what percentage of alcohol?

A

15-15.5% abv, the optimum concentration of alcohol needed for flor yeast to grow.

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28
Q

Wines destined for oxidative ageing will be fortified to what percentage of alcohol?

A

17% abv, at which flor yeast cannot survive.

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29
Q

Which dry Sherry wine must have attributes from both biological and oxidative ageing?

A

Amontillado.

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30
Q

What are two most famous styles of dry Sherry which are biological aged?

A

Fino and Manzanilla.

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31
Q

Define Palo Cortado style of Sherry?

A

Aromas similar to those of an Amontillado, but a palate more similar to that of an Oloroso.

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32
Q

Which style of Sherry have attributes from oxidative ageing?

A

Oloroso.

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33
Q

Name styles of dry Sherries?

A

Fino, Manzanilla, Manzanilla Pasada, Amontillado, Palo Cortado, and Oloroso.

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34
Q

What are the most common grape varieties used for naturally sweet wines?

A

PX and Moscatel.

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35
Q

Name three styles of sweetened Sherries?

A

Pale Cream, Medium, and Cream.

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36
Q

Name style of sweetened Sherry that must have undergone a period of biological ageing prior to sweetening?

A

Pale Cream

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37
Q

Name style of sweetened Sherry that must show characteristics of both biological and oxidative ageing?

A

Medium

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38
Q

Name style of sweetened Sherry that must show characteristics of oxidative ageing?

A

Cream

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39
Q

In what year the Port vineyards were officially demarcated?

A

In 1756,

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40
Q

Name three sub-regions of Douro valley?

A

Baixo Corgo, Cima Corgo and Douro Superior.

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41
Q

Which part of the Douro valley is generally used for production of Age-Indicated Tawny Port and Vintage Ports?

A

The Cima Corgo is warmer and drier than Baixo Corgo (around 700mm rainfall per annum).

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42
Q

What is the most important soil type in Douro?

A

Schist.

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43
Q

Why are vine roots able to penetrate deep into the bedrock to find water in Douro?

A

Because the schist in the area splits into vertical layers rather than the more typical horizontal.

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44
Q

What are the maximum yield permitted for Port wine production?

A

55hl/ha, but more likely to be around 30hl/ha.

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45
Q

What are five red varieties that are traditionally most important for the production of Port?

A

Touriga Franca, Tinta Roriz, Tinta Barroca, Touriga Nacional and Tinto Cão.

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46
Q

What variety is the most grown for production of Port?

A

Touriga Franca.

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47
Q

What Touriga Franca contributes to the Port wine blend?

A

It contributes colour, tannin and acidity as well as juicy red and black fruit flavours and floral aromas to a blend.

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48
Q

What Tinta Roriz contributes to the Port wine blend?

A

It can lend body and deep colour to the blend but yield need to be limited otherwise the wines can lack concentration.

49
Q

What is a synonym for Tinta Roriz in Spain and elsewhere in Portugal?

A

Tempranillo in Spain and Aragonez elsewhere in Portugal.

50
Q

What Touriga Nacional contributes to the Port wine blend?

A

Deep colour intensity, high levels of tannins, retains acidity well and displays concentrated flavours of black fruit and floral aromas. Its wines are said to have long ageing potential

51
Q

Name two key white grapes for Port production?

A

Malvasia Fina and Moscatel Galego Branco.

52
Q

How is called spirit used for fortification of Port wines?

A

Aguardente.

53
Q

All Port is fortified to how much abv?

A

19-22% abv.

54
Q

How long Reserve Tawnies must be aged in wood before release?

A

Reserve Tawnies must be aged in wood for a minimum of seven years.

55
Q

What is Colheita?

A

Tawny Ports that are made from the grapes from one vintage.

56
Q

How long Colheita Port must be aged in small barrels before being bottled?

A

Minimum of seven years before being bottled. The label must state the vintage of the wine as well as the year the wine was bottled.

57
Q

What varietals are usually key components in Vintage Port blends?

A

Touriga Franca and Touriga Nacional.

58
Q

What is a maximum ageing for Vintage Ports in large old wooden vessels before bottling?

A

Maximum three years, although majority are bottled during the second spring after the harvest, hence 18-20 months in wood.

59
Q

What is Single Quinta Port?

A

This is a wine from one year that is made only from the grapes of one estate (quinta) that is stated on the label.

60
Q

What is Crusted Port?

A

This is a non-vintage Port that is aged in wood for up to two years before being bottled without fining or filtration, and hence a deposit or ‘crust’ forms in the bottle.

61
Q

How many years after harvest LBV Port must be bottled?

A

Beetween four and six hears after harvest. They are wines from a single year.

62
Q

What is a principal variety for White Ports that are made in a fruity, unoxidized style?

A

Muscatel tends to be one of the key grape varieties in the blend, lending aromatic fruity and floral notes.

63
Q

What is a principal variety for White Ports that are made in a highly oxidised style?

A

Malvasia with its subtle flavours in youth becoming honeyed and nutty with age.

64
Q

Who is the largest producer of Port wine?

A

Porto Cruz is the largest producer and owns the largest single brand (Gran Cruz).

65
Q

What is the beneficio?

A

The amount of Port must (i.e. grape juice designated for Port) that can be produced in any one year.

66
Q

What is the aim of the beneficio system?

A

The aim of the beneficio system is to keep grape and wine prices stable through its influence on the balance of supply and demand.

67
Q

What are recommended varieties for production of Madeira?

A

Tinta Negra, Sercial, Verdelho, Boal, Malvasia and Terrantez.

68
Q

What is the most planted variety on the island of Madeira?

A

Tinta Negra.

69
Q

What grape variety is used in the driest styles of Madeira?

A

Sercial, known for its high acidity.

70
Q

How much abv will have Madeira wines after the fortification?

A

After fortification the wines will usually contain 17-18% abv.

71
Q

Name two options for maturation of Madeira wines?

A

Estufagem and Canteiro.

72
Q

Higher quality Madeira wines will be matured using which system?

A

Canteiro.

73
Q

What are estufas?

A

Temperature controlled stainless steel vessels used for maturation of Madeira wines in Estufagem system.

74
Q

How is Madeira wine matured using Canteiro system?

A

The wines are matured in old oak vessels in a warm environment. This may be a loft or warehouse, both of which are heated by the sun.

75
Q

What is happening with Madeira wine compounds maturated with Canteiro system?

A

Evaporation of water causes the alcohol to rise very gradually to 19-20% abv. Also other compounds in the wine, such as sugars, acidity and aroma compounds will concentrate. Volatile acidity also rises.

76
Q

Name different labeling terms used to describe sweetness level of Madeira wines?

A

Extra dry, dry, medium dry, medium sweet (or medium rich) and sweet (or rich).

77
Q

What sweetness level will have Madeira wine produced from Sercial varietal?

A

Extra dry or dry.

78
Q

What sweetness level will have Madeira wine produced from Verdelho varietal?

A

Medium dry.

79
Q

What sweetness level will have Madeira wine produced from Boal varietal?

A

Medium sweet.

80
Q

What sweetness level will have Madeira wine produced from Malvasia varietal?

A

Sweet.

81
Q

What sweetness level will have Madeira wine produced from Tinta Negra varietal?

A

Can be made at any level of sweetness.

82
Q

What grape variety tend to produce the lightest coloured and bodied of the varietal Madeira wines, with notes of citrus peel and nuts?

A

Sercial.

83
Q

What grape variety is called Malmsey in Madeira?

A

Malvasia.

84
Q

From what grape variety is produced the sweetest style of Madeira wine?

A

Malvasia.

85
Q

What notes will show Madeira wine produced from Malvasia?

A

Notes of raisins and caramel.

86
Q

What is Frasqueira?

A

Term for vintage Madeira that has been aged in wood for a minimum of 20 years. Single varietal.

87
Q

What is Colheita?

A

Vintage Madeira, coming from grapes of a single year, that has been aged in wood for a minimum of 5 years. Could be a blend.

88
Q

What are Vins Doux Naturels (VDN)?

A

VDN describes a category of French wines made sweet by the addition of spirit during fermentation.

89
Q

Name factors that lead to greater concentration of sugar in grapes produced in Roussillon?

A

Warmest and driest region in France, influenced by the Tramontane wind, all of which leads to greater transpiration from the grapes during the end of ripening, and hence a greater concentration of sugar.

90
Q

Name two most important varieties for production of VDN?

A

The majority of VDNs are produced from Muscat or Grenache.

91
Q

What is the minimum abv of potential alcohol in grapes used for production of VDN?

A

By law, grapes must be picked with a minimum of 14.8% abv potential alcohol.

92
Q

How many abv need to have spirit used for fortification of VDN?

A

95-96% abv.

93
Q

What kind of aromas will display youthful, unaged Muscat-based VDN?

A

Muscat-based wines will display floral and grapey aromas, and potentially other aromas such as peach, pear and honey.

94
Q

What kind of aromas will display youthful, unaged Grenache Noir-based VDN?

A

Grenache-based wines often show aromas of blackberries, raspberry and plums.

95
Q

Name two VDN appellations located in the Rhone?

A

Muscat de Beaumes-de-Venise and Vin Doux Naturel Rasteau.

96
Q

What colour is Muscat de Beaumes-de-Venise?

A

Approximately 95 per cent of production is white VDN.

97
Q

What style of wine is Vin Doux Naturel Rasteau?

A

It can either be red, rose or white, and can be made in unaged or oxidative styles. In practice, only a tiny proportion of white is made, and most of the production is red.

98
Q

What grape variety is used for production of red Vin Doux Naturel Rasteau?

A

Minimum of 75 per cent Grenache Noir; Grenache Gris and Grenache Blanc as well as a number of other Southern Rhone varieties can also be blended in.

99
Q

Name four VDN appellations in the Languedoc?

A

Muscat de Frontignan, Muscat de Lunel, Muscat de Mireval, and Muscat de St-Jean-de-Minervois.

100
Q

What is the largest appellation for VDN wines in Languedoc?

A

Muscat de Frontignan. It is warm climate.

101
Q

Name five leading AOCs for production of VDN wines in Roussillon?

A

Banyuls, Banyuls Grand Cru, Maury, Muscat de Rivesaltes, and Rivesaltes.

102
Q

What are requirements for Banyuls Grand Cru AOC?

A

Only reds, minimum 75% Grenache Noir, must be matured for a minimum of 30 months.

103
Q

What is reason why Rutherglen producers want to fortified their wines with neutral spirit of at least 96% abv?

A

They want to retain Muscat character in the wine, lower strength spirit would need to be added in greater volume and would further dilute the wine.

104
Q

How are Rutherglen wines matured?

A

The wines are matured in very old oak vessels, often in warm conditions. Some producers may use a modified solera system.

105
Q

What happens to the Rutherglen wines during maturation?

A

Gradually change of colour from pale pink, ruby or garnet to deep brown. Increase in sweetness, alcohol and acidity levels, wine will become fuller-bodied and more syrupy, and develop more tertiary flavours.

106
Q

What is the aim of blending Rutherglen wines?

A

As a non-vintage product, blending younger and older wines to gain optimum balance between freshness and complexity, to retain a consistency of style year on year. Blending helps producers achieve their house style.

107
Q

Why vast majority of Port wines are made from a blend?

A

To make use of their differing characteristics and reduce vintage variation (e.g. cool, wet years may disrupt some grape varieties more than others). As the various grape varieties planted in the Douro have different ripening times, a field blend can provide a different character to blocks of different varieties that are all picked at optimum ripeness and then blended.

108
Q

Considering the flavors why is Palomino excelent for Sherry production?

A

It is also a neutral variety and therefore does not tend to add much of its own primary aromas to Sherry wines. This is a downside for table wine production but it is great asset in production of Sherry.

109
Q

Name reason why wines made from Palomino oxidise easily?

A

Because of relatively low acidity levels (especially malic acid) wines made from Palomino oxidise easily

110
Q

This small, thin-skinned grapes accumulate high levels of sugar, then traditionally dried in the sun to further concentrate that sugar? (Sherry)

A

Pedro Ximanez

111
Q

Where flavors of Pedro Ximanez grapes come?

A

It is a neutral variety and therefore its flavours mainly come from the drying and maturing processes.

112
Q

Describe process called soleo? (Sherry)

A

Grapes are dried in the sun on straw mats; it makes the water evaporate from the grapes which means the relative sugar contents gets higher.

113
Q

Zona de Crianza in Jerez consist of which three municipalities?

A

Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda,

114
Q

After how many years of bottle age Crusted Port and LBV Port can include the term ‘bottle matured’ on the label?

A

Three years.

115
Q

What are temperatures range of vessels used in Canteiro system for maturing Madeira?

A

Temperatures usually range from 25-40°C. Comparing to 45-50°C which is usually temperature of estufas.

116
Q

All VDN wines from Languedoc need to be made with what grape variety?

A

Muscat Blanc Petits Grains and made in an unaged style with subtle differences according to the location of the appellation.

117
Q

What is the largest appellation in Roussillon in terms of production?

A

Muscat de Rivesaltes AOC, a blend of Muscat Blanc a Petits Grains and Muscat of Alexandria, and only made in an unaged style.

118
Q

What grape variety is used for production of Rutherglen Muscat?

A

Muscat a Petits Grains Rouges, also known locally as Rutherglen Brown Muscat. Pronounced grapey and floral aromas.

0. Unisea (13 decks)

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