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Fortified Wine Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Organisation overseeing Port

A

IVDP (Institution dos Vinhos do Duro e Porto) since 2003

Casa do Douro since 1932

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2
Q

What is Benificio

A

Mutage and the quantity for mutage

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3
Q

What is Pipe

A

Barrel in Porto and Madeira

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4
Q

What’s the size of Pipe for production and ageing in Porto

A

550-630L

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5
Q

What’s the barrel size for shipping port

A

534.24L

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6
Q

Minimum residual sugar for Port

A

17.5g/L

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7
Q

Port traditionally aged in where

A

Vila Nova de Gaia

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8
Q

Spirit for Port

A

77% Aguardente

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9
Q

The narrow stone wall old terrace in Porto

A

Socalcos

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10
Q

What is Socalcos

A

The old stone wall terrace in Porto

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11
Q

The new terrace in Douro

A

Patamares

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12
Q

What is Patamares

A

The new terrace in Douro

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13
Q

The vertical rows in Douro

A

Vinha ao Alto

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14
Q

What is Vinha ao Alto

A

The vertical rows in Douro

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15
Q

Lagares

A

The tank for foot treading

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16
Q

The tank for foot treading

A

Lagares

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17
Q

Ageing for vintage Port

A

2-3 years

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18
Q

Ageing for LBV

A

Min 4 years oak
6 years total

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19
Q

What is Envelhicido em garrafa

A

Bottle matured LBV,
Need additional 3 years in bottle aged.

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20
Q

Ageing for crusted Port

A

Max 2 years

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21
Q

Ageing for Ruby Port

A

Max 3 years

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22
Q

Ageing for Tawny Port

A

Max 3 years

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23
Q

Ageing for Ruby Reserve Port

A

No requirement

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24
Q

Ageing for Tawny Reserve

A

Min 6 years

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25
Q

Ageing for white reserve Port

A

Min 6 years

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26
Q

Velho

A

10,20 Years Old Tawny

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27
Q

Muito Velho

A

30,40,50 years Tawny

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28
Q

Ageing for Colheita Port

A

Min 7 years

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29
Q

Ageing for Rose Port

A

In one year

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30
Q

VVO Port

A

Over 80 years old

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31
Q

Garrafeira Port

A

4-8 years oak + min 15 years glass container

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32
Q

Yield for Porto

A

Branco 65hl/ha

Tinto 55hl/ha

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33
Q

Soil for Porto

A

Schist

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34
Q

White grapes for Port

A

Gouveio
Malvasia Fina
Moscatel Galego Branc

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35
Q

What is Muscatel Galego Branc

A

Muscat Blanc Petit Grain

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36
Q

What is Aragonez

A

Tinta Roriz

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37
Q

Red grapes for Port

A

Tinta Roriz( Aragonez)
Tinta Cao
Tinta Barroca
Touriga National
Touriga Franca

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38
Q

Pionieer for Rose Port

A

Croft 2005

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39
Q

SQP for Dow’s

A

Quinta do Bomfim
Quinta Senhora da Ribeira

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40
Q

SQP for Ferreira

A

Quinta do Porto
Quinta do Seixo

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41
Q

SQP for Niepoort

A

Quinta do Passadouro

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42
Q

SQP for Quinta do Noval

A

Quinta do Silval
Quinta do Noval
Quinta do Noval Nacional

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43
Q

SQP for Warre’s

A

Quinta da Cavadinha

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44
Q

SQP for Croft

A

Quinta do Roeda

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45
Q

SQP for Ramos Pinto

A

Quinta do Bom Retiro
Quinta do Ervamoira

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46
Q

SQP for Taylor

A

Quinta de Vargellas

Quinta de Terra Feita

Quinta do Junco

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47
Q

SQP for Graham

A

Quinta dos Malvedos

Quinta do Tua

48
Q

Declared vintage in 00s

A

00,03,07

49
Q

Declared vintage in 10s

A

11,16,17

50
Q

Declared vintage in 90s

A

91,92,94,97

51
Q

Declared vintage in 80s

A

80,82,83,85,87,89

52
Q

Declared vintage in 70s

A

70,75,77,78

53
Q

Varieties for Madeira from dry to sweet

A

Sercial (extra dry to dry)
Verdelho (medium dry)
Boal (medium sweet)
Terrantez (medium dry to medium sweet)
Malvasia (sweet)
Tinta Negra (all sweetness)

54
Q

Levadas

A

Small irrigation channels in Madeira

55
Q

Small irrigation channels in Madeira

A

Levadas

56
Q

Fortification spirit for Madeira

A

96% abv

57
Q

Estufagem

A

Heating in stainless steel tank, 45-50 degree for min 3 months

58
Q

Canteiro

A

Naturally heated in 400-700L barrels with ullage, 25-40 degree

59
Q

Max yield for Madeira

A

150hl/ha

60
Q

Size for shipping barrel for Madeira

A

418L Pipe

61
Q

Ageing for Estufagem

A

Bottled after 12 months after heating

62
Q

Ageing for Canteiro

A

3 years totally after fortification, 2 years oak.

63
Q

Ageing for Rainwater

A

Max 10 years

64
Q

Ageing for Colheita Madeira

A

Min 5 years oak

65
Q

Ageing for Frasqueira/Garrafeira Madeira

A

Min 20 years oak, single variety labeled

66
Q

Ageing for Solera Madeira

A

5 years in Solera

67
Q

Ageing Indication Madeira

A

5,10,15,20,30,40,50,more than 50

68
Q

Latadas

A

The Pergola trellising system in Madeira

69
Q

Espaldeira

A

Cordon+VSP training system in Madeira

70
Q

Poios

A

Terrace in Madeira

71
Q

Organisation overseeing Madeira

A

IVBAM

72
Q

Largest independent Madeira producer

A

Henriques & Henriques

73
Q

Madeira producers

A

H.M.Borges
Pereira D’Oliveira
Vinhos Barbeito
Faria & Filhos
Artus de Barros e Sousa
Justino Henriques
The Madeira Wine Co.
Henriques & Henriques

74
Q

Red grapes for Madeira

A

Bastardo
Tinta
Tinta Negra
Verdelho Tinto

75
Q

White grapes for Madeira

A

Terrantez
Malvasia Fina
Sercial
Verdelho
Malvasia Branca de São Jorge

76
Q

Organisation overseeing Sherry

A

Consejo Regulador

77
Q

The cool, damp wind in Jerez

A

Poniente

78
Q

Zona de Producció

A

Jerez-Xérès-Sherry

Sanlúcar de Barrameda

79
Q

Zona de Crianza

A

Jerez de la Frontera
El Puerto de Santa Maria
Sanlúcar de Barrameda

80
Q

Where else can PX grape come from

A

Montilla

81
Q

Grapes for Sherry

A

Palomino ( Palomino Fino/Listan)
Moscatel (Muscat Alexandria)
Pedro Ximenez

82
Q

Aseptiser

A

Troughs down each row to catch winter rains in Jerez

83
Q

Fortification spirit for Sherry

A

Mitad y Mitad 95% abv

84
Q

Barrel for Sherry production

A

Butt 600-650L

85
Q

Barrel for Sherry shipping

A

Bota Chica 500L

86
Q

How much wine can be take out from Solera every year

A

Max 40%

87
Q

Criadera

A

Layer for solera

88
Q

Min ageing for Sherry

A

2 years in solera

89
Q

Ageing for Manzanilla Pasadoar

A

7 years

90
Q

VOS Sherry

A

Min 20 years

91
Q

VORS Sherry

A

Min 30 years

92
Q

En Rama

A

Unfiltered, unfined Sherry from barrel

93
Q

Pruning system in Jerez

A

Vara y Pulgar

94
Q

Sugar for Vino Dulce Natutal PX

A

212g/L

95
Q

Sugar for Vino Dulce Natural Moscatel

A

160g/L

96
Q

Pale Cream

A

45-115g/L, from Fino

97
Q

Cream Sherry

A

115-140g/L, from Oloroso

98
Q

Who produce Scion

A

Taylor

99
Q

Who produce Ne Oublie

A

Graham

100
Q

What is Vin de Liqueur

A

Adding alcohol to grape must, no natural fermentation of the grape juice.

101
Q

Samples of Vin de Liqueur

A

Pineau de Charente,
Floc de Gascogne,
Ratafia de Champagne,
Macvin du Jura

102
Q

Ageing for Rutherglen Muscat (entry

A

2-5 years wood

103
Q

Ageing for Rutherglen Classic

A

5-10 years wood

104
Q

Ageing for Rutherglen Grand

A

10-15 years wood

105
Q

Ageing for Rutherglen Rare

A

More than 20 years wood

106
Q

What is Pineau de Charentes

A

75% grape must + 25% Cognac

107
Q

What is Floc de Gascogne

A

Grape must fortified with 1/3 Armagnac and aged for 10 months

108
Q

What is Ratafia fortified with

A

Marc de Champagne

109
Q

Varieties for Sherry expect the three main ones

A

Mantuo Castellano,
Mantuo de Pilas,
Vijiriega,
Perruno,
Canocazo,
Beba

110
Q

What is Soleo

A

The process to sun dry PX grape

111
Q

What is Saca

A

The extracted wine from Solera system to be bottled

112
Q

What is Anada

A

Vintage dated Sherry

113
Q

What is Colheita Port

A

Single vintage Tawny Port aged min 7 years in cask.

114
Q

Alcohol for Madeira

A

17-22% abv

115
Q

For Solera Madeira, how much can be drawn off every year?

A

10%

116
Q

Min alcohol for your oxidative aging Sherry

A

Min 17% abv, Amontillado is min 16% abv

Advanced Sommelier (35 decks)

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