Fortified And Sparkling

Question 1

Sparkling alcohol levels

Answer 1

10-11 - > 1.2-1.3 more from second ferment

Question 2

3 things for sparkling wine

Answer 2

High acid, ripe fruit flav, low sugar (so low alcohol)

Question 3

3 sweetness labels?

Answer 3

Brut nature 0-3
Brut 0-12
Demi-sec 32-50

Question 4

3 reasons to blend?

Answer 4

Balance, consistany, Complexity

Question 5

Transfer VS tank?

Answer 5

Transfer in bottles, then tank to filter, then back to bottle

Question 6

Liquids added to bottle?

Answer 6

Liqueur de tirage (wine, sugar, yeast, nutrients, clarifying agent)
Liqueur d’expedition (dosage) - wine and sugar to top off bottle, important for style

Question 7

What method for fruity spark?

Answer 7

Tank or carb, keep varietal flav

Question 8

5 champ places?

Answer 8

Valle de la Marne, montagne de reims, cote de blancs, cote de suzette, cote de bar

Question 9

3 champ grapes and why?

Answer 9

Chard for citrus, Pinot for red fruit and structure, meunier for fruity flav - late budding

Question 10

Cremants?

Answer 10

De loire (chenin) , d’alsace, de bourgogne

Question 11

Aging for champ/cava

Answer 11

15 mo champ, 9 mo on lees

9 mo cava on lees

Question 12

Asti

Answer 12

Muscat blanc a petit, fermentation stopped early in a pressurized tank
Grape, peach, floral

Question 13

Prosecco

Answer 13

Usually tank method
Veneto, friuli, best is conegliando-valdobbiene
glera, green apple and melon, brut-dry

Question 14

New world best places?

Answer 14

Aus - yarra valley, Adelaide hills, tasmania
NZ - Marlborough (sauv blanc by tank or carb, or traditional)
South Africa - method cap classique
USA - los canarios and Anderson valley

Question 15

Soil for sherry?

Answer 15

Albariza chalky, troughs made for water

Question 16

Grapes for sherry

Answer 16

Palomino (low in acid, lack of varietal), pedro ximenez, muscat of Alexandria (for sweet)

Question 17

Dry style? Sherry?

Answer 17

Usually palomino, ferment to 11-12%, fortified with 98%abv to make sobretabla
Billogical to 15-15.5%
Oxodative to 17%

Question 18

Sweet stly sherry?

Answer 18

Only gets to a few % cuz of sugar, fortified to 17%

Question 19

Maturation sherry?

Answer 19

Min 2 years in butts
Solera system rotation
Levels of criaderas to final solera

Question 20

Sherry flavours?

Answer 20

Fino/manzanilla - citrus, crushed apple, walnuts, Almonds, herbs, bread, bisquit
Amontillado - yeast and oxy notes
Oloroso - toffee, spice, leather, walnut

Pale cortado in between amon and oloroso

Question 21

Labels for sherry?

Answer 21

Very old rare sherry (30), very old sherry (20), 15,12

Question 22

Vineyards for Port?

Answer 22

Baico corgo, cima corgo, douro superior

Question 23

Climate/soil for Port?

Answer 23

Warm continental, mountains to protect from sea, frost and flowering rain hazard, dry summer
Schist bedrock to hold water
Steep socalco terraces

Question 24

5 grapes for port

Answer 24

Touriga franca, Touriga national, tinta roriz, tinta barroca, tinto cao

Question 25

All the %s for port

Answer 25

Ferment to 5-9%,stopped for sugar, up to 77%abv is added for 19-22%

Question 26

Port labels?

Answer 26

Lbv - late bottle vintage, 4-6 in oak
Tawny 10, 20, 30, 40 (doesn’t age in bottle usually)
Vintage (Ruby’s) - announced ahead of time, unfiltered to age better

Question 27

2 Fort muscats?

Answer 27

Low-med acid, orange blossom, rose, grape
Usually fermented to 2%,then fortified
Muscat de beaumes de venise in southern Rhone for youthful
Rutherstone, aus for fully aged