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Intro Sommelier 2020 > Fortified & Sweet Wines > Flashcards

Fortified & Sweet Wines Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What are fortified wines?

A

Base wines to which high-proof, neutral grape brandy is added to increase alcoholic strength to 15%- 22%

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2
Q

What is the purpose of fortifying a wine?

A

To add body and increase the wine’s ability to age

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3
Q

What happens when a wine is fortified BEFORE fermentation?

A

No alcohol is created from fermentation of the base wine.

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4
Q

What happens when a wine is fortified DURING fermentation?

A

This stops the action of yeast retaining residual sugar in the wine.

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5
Q

What happens when a wine is fortified AFTER fermentation?

A

Boosts alcohol levels; a dry wine is most often produced.

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6
Q

What are some examples of fortified wines?

A

Sherry
Madeira
Marsala
Port

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7
Q

What style of fortified wine is found in Spain?

A

Sherry (also known as Jerez/Xérès)

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8
Q

When did sherry become a protected Spanish appellation?

A

1933

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9
Q

Where is Jerez located?

A

Andalusía on the Atlantic Coast of Spain near the tip of

North Africa

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10
Q

What type of soil is ‘albariza’ (sherry)?

A

Most prized soil composed of white chalky clay.

It reflects sunlight onto the vines and retains water during summer heat.

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11
Q

What type of soil is barros (sherry)?

A

Brown clay

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12
Q

What type of soil is arenas (sherry)?

A

Sand

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13
Q

What is the major grape varietal used to make Sherry?

A

Palomino - 95% of plantings

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14
Q

What are two other types of grapes other than Palomino used to make sherry?

A

Pedro Ximénez (PX) and Moscatel

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15
Q

What is flor?

A

A film of yeast (Saccharomyces) that grows on the surface of maturing sherry wine and acts like a protective blanket, preventing oxidation and spoilage.

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16
Q

What is the main purpose for Pedro Ximénez (PX) and Moscatel when making sherry?

A

They’re mainly used for blending.

They add sweetness and colors.

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17
Q

What are the three basic steps to making sherry?

A

Base Wine Production
Fortification
Aging in Solera

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18
Q

If you’re making a dry style of sherry, when would fortification happen?

A

After fermentation.

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19
Q

What are sherry wines fortified with?

A

A mixture of grape spirit and mature Sherry wine.

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20
Q

What are some examples of Fino style sherries?

A

Manzanilla
Fino
Amontillado
Palo Cortada

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21
Q

What type of sherry is made from sweetened Olorso?

A

Cream sherry

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22
Q

What is the name of the maturation system used to make sherry?

A

The Solera System

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23
Q

Why is the blending of new wine important for making dry fino-style sherry?

A

Flor needs new wine to maintain nutrient levels and stay alive.

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24
Q

What is the ‘Solera’ level of barrels in the Solera system?

A

Barrels with the oldest wines usually closest to the floor or the bottom row.

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25
Q

What are the ‘Criada’ barrels in the Solera system?

A

The “nurseries”.

First criadera holds the wines that are the next oldest after the solera.

Second criadera holds wines younger than the first criadera.

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26
Q

What are the ‘Añada’ barrels in the Solera system?

A

The youngest and freshest wines.

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27
Q

A maximum of how much wine is removed from a barrel in the Solera system per year?

A

One third.

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28
Q

What are the three different levels of the Solera System?

A

Añada
Criadera
Solera

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29
Q

Which country produces Madeira?

A

Portugal.

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30
Q

When was Madeira claimed by Portugal?

A

1419 - during the Age of Discovery

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31
Q

What was important about Madeira in terms of located?

A

It became a refueling station for long ocean voyages to the Americas.

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32
Q

How did Madeira traditionally develop their unique style/characteristics?

A

On long ocean voyages subjected to repeated heating and cooling over months/years.

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33
Q

How do modern day wine makers mimic the wine-making process of Madeira?

A

By heating the wine during vinification and extensive aging.

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34
Q

Where is Madeira located?

A

It is an island in the Atlantic Ocean off the coast of Morocco.

It is 624 miles from the mainland of Portugal.

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35
Q

What are the main grape varietals for Madeira?

A 
(white)
Sercial
Verdelho
Boal
Malvasia - Malmsey

(red)
Tinta Negra

36
Q

What grape varietal makes up 85% of Madeira’s plantings?

A

Tinta Negra

37
Q

Where are vineyards in Madeira planted?

A

On steep hillside terraces tended by small family growers.

38
Q

What style of harvesting is necessary for Madeira grapes?

A

Hand harvesting. Difficult terrain.

39
Q

For sweet style wines, fermentation is _______ by the addition of _______?

A

stopped - grape spirit.

40
Q

How is Madeira made?

A

Base spirit is fortified.
Wine goes through one of two heating processes.
Wine is then aged.

41
Q

What are the two different heating processes used to make Madeira?

A

Estufagem.

Canteiro.

42
Q

What is the ‘Estufagem’ heating process for Madeira?

A

Wines are warmed by circulating hot water through the coils of a stainless steel tank.

The wine is heated and held in the tank for three months so that the sugars will gradually caramelize and thoroughly oxidize.

43
Q

What is the ‘Canteiro’ heating process for Madeira?

A

Wines are aged in an oak cask for at least 2 years in an attic exposed to the sun’s natural warmth.

Slower, gentler maturation used for a producer’s best wines.

44
Q

The grape name on a bottle of Madeira is an indication of what?

A

A sweet or dry style of Madeira.

45
Q

If a bottle of Madeira has ‘Sercial’ or ‘Verdelho’ on the label, what style of wine is it?

A

Dry and semi-dry.

Wine is fortified closer to the end of fermentation.

46
Q

If a bottle of Madeira has ‘Tinta Negra’ on the label, what style of wine is it?

A

This grape isn’t found on labels, but represents 85% of production.

It can be sweet or dry.

47
Q

If a bottle of Madeira has ‘Boal’ or ‘Malvasia/Malmsey’ on the label, what style of wine is it?

A

Semi-sweet and sweet.

Wine is fortified closer to beginning of fermentation.

48
Q

What ages are Madeira wines typically seen as?

A

5, 10, 15, and 20 years old.

49
Q

Where is Port located?

A

Northern Portugal along the Douro River.

50
Q

What is the main grape varietal for making Port?

A

Touriga Nacional

51
Q

Port is often what?

A

A blend of many grape varieties.

52
Q

What are lagares in terms of Port?

A

Shallow troughs used for foot treading/crushing and maceration of grapes.

53
Q

How long is the fermentation for Port?

A

Short to maximize extraction of color and flavor.

54
Q

When are Port wines fortified?

A

During fermentation when about 1/3 of the sugar is already alcohol.

55
Q

What is ‘aguardente’ in terms of Port?

A

Neautral grape spirit.

56
Q

What % are Port wines typically fortified to?

A

19% - 22% ABV

57
Q

What are two styles of Port?

A

Tawny and Ruby.

58
Q

What are Ruby Ports?

A

Bottle-aged Ports.

House wine of each lodge made from multiple vintages and vineyards.

Created to be an inexpensive, consistent house style or brand.

59
Q

What are Tawny Ports?

A

Cask-aged Ports.

60
Q

What styles of Ruby Port are there?

A

Ruby
Late-Bottled (LBV)
Vintage
Single Quinta

61
Q

What styles of Tawny Port are there?

A

Tawny
10 year
20 year
30 year, 40 year +

62
Q

What is an LBV Port?

A

Late bottled vintage with fruit sourced from top quintas and aged 4-6 years in cask.

63
Q

What defines Vintage Port?

A

The most expensive and age-worthy style

Produced from top quintas only in exceptional vintages

Two years aging in oak with the remainder in bottle

64
Q

What defines a Single Quinta Port?

A

Fruit sourced from the best quintas in non-declared vintage years

65
Q

What defines Aged-Tawny Port?

A

Wine matured entirely in cask.

Nutty, oxidized character over time.

Age declarations on the bottle are approximations.

66
Q

What are the top recent vintages for Port?

A

(white)
2005, 2006, 2010, 2012, 2013, 2014

(red)
2007, 2008, 2009, 2011, 2015

67
Q

What are Les Vins Doux Naturels?

A

French fortified wines.

68
Q

What % ABV are Les Vins Doux Naturels fortified to?

A

15%-16% ABV

remain sweet

69
Q

French fortified wines are fortified when?

A

During fermentation.

70
Q

Where is Muscat de Beaumes-de-Venise?

A

Southern Rhone Valley, France.

71
Q

What grape is used for fortified wines from Muscat de Beaumes-de-Venise?

A

Muscat Blanc

72
Q

Where is Banyuls?

A

Roussilon, France

73
Q

What grape varietal is used to make fortified wines from Banyuls?

A

Grenache.

74
Q

What is also known as Noble Rot?

A

Botrytis cinerea

75
Q

How are Eiswein’s made?

A

The water in the grapes freezes naturally concentrating the sugars.

Grapes are hand-harvested frozen and immediately put into the press.

Intensely sweet, syrupy juice is released leaving behind the frozen water.

76
Q

What is the sweet wine appellation for Bordeaux?

A

Sauternes.

77
Q

What are the sweet wine appellations for Alsace?

A 
Vendange Tardive (VT)
Sélection de Grains Nobles (SGN)
78
Q

What are the sweet wine appellations for Loire Valley?

A

Quarts de Chaume
Bonnezeaux
Vouvray Moelleux

79
Q

What is Tokaji Aszú and where is it from?

A

An incredibly old wine region making sweet wines dating back to the 5th century.

It’s in northeastern Hungary.

80
Q

What is the main white grape of Hungary/Tokaji?

A

Furmint

81
Q

What is Aszú in terms of sweet (Hunagrian) wines?

A

Name for botrytis affected grapes picked at high sugar levels.

82
Q

How are Tokaji wines made?

A

Botrytis grapes are pressed into a paste.
The paste is added back to a dry still wine.
The amount of paste determines sweetness.

83
Q

What is Eszencia in terms of sweet (Hungarian) wine?

A

Wine made from the sugar-laden, syrupy, free-run juice from 100 % botrytis affected grapes.

84
Q

What are the classic examples of Italian sweet wines?

A 
Vin Santo (Tuscany)
Recioto di Soave (Veneto)
Recioto della Valpolicella (Veneto)
85
Q

What are the classic examples of wines made from frozen grapes?

A

Germany (eiswein)

Canada (icewine)

86
Q

What is the goal when making sweet wine?

A

To stop the action of yeast/fermentation so that residual sugar is left in the wine.

87
Q

What are some ways to stop fermentation when making a sweet wine?

A

Fortification (adding high-alcohol grape spirit)

Chilling the wine/filtering out or removing yeast.

Chill the wine and adding SO2 to kill yeast.

Adding sweetness back into the wine with sweetening agent.

Intro Sommelier 2020 (27 decks)

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