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Sommelier > Fortified Wine > Flashcards

Fortified Wine Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What are the three grapes of Jerez

A

PX Pedro Ximenez
Palomino
Muscat

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2
Q

Why is the Palomino grape ideal for Sherry

A

it’s low in acid and lacks aromas which works for sherry styles that undergo biological or oxidative maturation

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3
Q

Why is PX grape ideal for sweet Sherries

A

Because it’s a thin skin grape that is likely to sun dry in the hot climate and has little aromas.

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4
Q

Which grape is just to make dry sherry

A

Palomino

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5
Q

What is the typical characteristic of MUSCAT

A

Low to med acidity with perfume aromas ofOrange blossom rose and grape

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6
Q

Why is Muscat not raisined after picking in fortified wine

A

Because the dried fruit flavors would mask the pure aromas and flavors of the grape

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7
Q

What practice is used to give aged Rutherglen fortified wines luscious sweetness

A

Raisining prior to picking to concentrate the sugar

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8
Q

What are the two styles of Muscat

A

Youthful, unaged and full development after extended aging

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9
Q

At what alcohol level is the spirit that is used to stop fermentation in fortified wine

A

96% abv

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10
Q

What is the style of Rutherglen fortified wine

A

Developed, Luscious and Aged in warm conditions, oxidative aromas

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11
Q

What is the style of Muscat Beaune de Venise fortified wine

A

Youthful, unaged, sweet but not luscious, pure fruit aromas

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12
Q

What are the two coastal cities that produce PORT

A

Porto

Vila Nova de Gaia

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13
Q

What are the three vineyards sub regions of port

A

Baixo Corgo
Cima Corgo
Douro Superior

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14
Q

What is the climate and effecting components of the port vineyards

A

Warm Continental with the Serra do Marao shielding Cool rainy Winds from the Atlantic

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15
Q

What is the climate difference of Baixo Corgo from other regions in port

A

Coolest and wettest

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16
Q

What are the climate challenges for Jerez

A

Spring Frost and heavy rain disrupting flowering, Hot summers with low rain. Schists bedrock reserves water from winter rains

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17
Q

What is the description of SOCALCOS terraces where vines are planted

A

Supported by Stone walls, narrow rows, no machine harvest is possible. Walls are expensive to maintain

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18
Q

Port: What is the description of PATAMARES Terrace where vines are planted

A

Built without walls, wide enough for machine harvest, prone to erosion

19
Q

What is the description of VINHA AO ALTO where vines are planted

A

Unterraced, low slopes, roads cut across slopes where machines operate, prone erosion

20
Q

What are the grape variety of port

A 
TOURIGA NACIONAL
TOURIGA Franca 
Tinta Roriz
Tinta Cao
Tinta Barroca
21
Q

To create sweetness, fermentation is stopped by fortification in Port wines once alcohol reaches what level

A

5 - 9% abv

22
Q

How long does fermentation last in port and what are the results

A

24-36 hours

Not enough tannin and color extraction

23
Q

What are the techniques used to extract color and tannin for port

A

Foot treading
Autovinifers
Piston plungers
Robotic lagares

24
Q

What is the strongest amount of spirit used for port wine

A

77% abv

25
Q

What is the name of the spirit used in port

A

Aguardente

26
Q

Where are PORTS transported to mature

A

The cooler coastal area of vila nova de Gaia

27
Q

Where are TWANY PORTS transported to mature

A

Warmer region of Douro for faster aging and loss of color

28
Q

How are ruby style PORTS aged

A

Short period of time in large old oak or stainless steel to retain primary fruit flavors

29
Q

How are tawny style PORTS aged

A

Long oxidative maturation in barrels called pipes fading primary fruit notes.

30
Q

What are the categories of port

A

Reserve/reserva
Vintage
Late bottle vintage LBV
Tawny with age indicator 10,20,30,40

31
Q

LBV indicates what amount of aging time

A

Wine aged in bottle btw 4-6 years

32
Q

Reserva indicates

A

High quality port or tawny

Reserva Tawny wood aged minimum 6years

33
Q

Vintage wines indicate

A

Aged in large oak or stainless steel

Producer must register intent to make 2nd year AFTER harvest and bottled the 3rd year

34
Q

What is the criteria for classifying wines for Oxidative aging

A
  • grapes grown in warm, inland vineyards
  • high temp fermentation
  • dark, rich and heavy wine
35
Q

What is the criteria for classifying wines for Biological aging

A

Grapes grown in cool, coastal vineyards
Cool fermentation
Pale, light with Finesse wine

36
Q

What is Sobretabla

A

The period of months the fortified wines is examined to see if Flor develops before merging in the Solera system.

37
Q

What gives biological ages sherry its flavors

A

Acetaldehyde that is form when the flor feeds off of oxygen and alcohol in the wine.

38
Q

Most solera systems wines are blended from other solera systems. True or False

A

True

39
Q

What are the Natural sweet oxidative styles

A

Muscat (oxidative)

PX (oxidative)

40
Q

What are the sweeten style sherry

A

Pale Cream - Biological
Medium Cream - biological and oxidative
Cream - oxidative

41
Q

What are the dry style sherry

A 
Fino (Bio)
Manzanilla (Bio)
Amontillado (Bio Oxi)
Oloroso (Oxi)
Palo Cortado (Bio Oxi)
42
Q

In order to thrive flor needs what

A

Humidity
Right temperature (cool-moderate)
Alcohol

43
Q

What is the rare, high quality style of sherry

A

Palo Cortado

Sommelier (13 decks)

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