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Wine study > Fortified wine > Flashcards

Fortified wine Flashcards

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1
Q

Sherry climate

A

Maritime, cooling wind from the Atlantic

Hot and windy

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2
Q

Sherry Soil types

A

Albariza- white chalky clay (most prized, reflects sunlight to vines and retains water)

Barros- Brown clay

Arenas- Sand (great for Moscatel)

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3
Q

Sherry region name

A

Jerez or Xeres

Province of Andalusia, Atlantic coast near North Africa

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4
Q

When did sherry become protected as a region?

A

1933, one of the first protected Spanish appellations

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5
Q

sherry grapes

A

Palomino (95% of plantings)

Pedro Ximenez

Moscatel

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6
Q

Solera levels

A

Añada- youngest

2nd Criadera
(these two are “nurseries”)
1st Criadera

Solera (oldest, goes to bottle)

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7
Q

What is flor?

A

Film of yeast (saccharomyces) that grows on surface protecting certain sherries from oxidation and spoilage

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8
Q

How does fortifying sherry while making it effect what style is made?

A

The more you fortify it may prevent flor, changing the style

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9
Q

Biological aging sherry vs Oxidative aging

A

Biological aging develops flor

Oxidative aging does not

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10
Q

Sherry ABV

A

Manzanilla 15-17
Fino 15-17

Amontillado 16-17
Palo Cortado 17-22

Oloroso 17-22
Cream 15.5-22
Pedro Ximenez 15-22

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11
Q

Where is Manzanilla sherry made?

A

Sanlucar de Barrameda

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12
Q

Which sherries use Flor? No Flor and both

A

Flor (biological aging): Manzanilla and Fino

Flor, but loses it: Amontillado and Palo Cortado

No Flor (Oxidative aging):Oloroso, Cream, PX

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13
Q

7 Sherry styles

A

Manzanilla- more salty/snappy

Fino- Light and dry

Amontillado- starts as fino, then fortified higher for oxidative aging (flor dies off)

Palo Cortado- Flor plays a roll, but more of a minor role than Amontillado. Almost like an Amontillado/oloroso hybrid

Oloroso- No flor because of higher fortification

Cream- sweetened Oloroso

Pedro Ximenez- Way sweet, grapes dried in sun

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14
Q

What is fortified wine?

A

Base wines that have a high proof neutral grape brandy added to increase alcoholic strength to 15-22%

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15
Q

Timing of fortification

A

Fortified before fermentation- no alcohol is created from fermentation of base wine

Fortified during fermentation- stops the action of yeast retaining residual sugar in the wine (port)

Fortified after fermentation- Boosts alcohol levels; dry wine is most often produced (Sherry)

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16
Q

What is Saca? (Sherry)

A

process of removing wine down to next ciradera or solera

Rocio is refilling

17
Q

En Rama (Sherry)

A

bottled unfiltered, only with fino or manzanilla

18
Q

Madeira location

A

off the coast of Morocco and 625 miles from mainland Portugal

19
Q

Madeira Climate/soil

A

Subtropical

Volcanic

20
Q

Madeira Grapes

A 
(Red)
Tinta Negra (85% of plantings)

(White)
Sercial
Verdelho
Malvasia (malmsey)- makes boal

21
Q

When is Madeira fortified?

A

Depends on style. For sweeter wines, during fermentation. Dryer wines, after fermentation

22
Q

Heating processes of Madeira

A

One of these two processes

Estufagem- Transfered to stainless steel vat, warms the wine with hot coils. Takes at least 3 months

Canterio- Aged in casks for at least 2 years in attics exposed to the natural warmth of sun. This method is for producers best wines. This is a slower, gentler maturation process

23
Q

Styles of Madeira

A

Sercial: (0-6% RS) Driest style

Verdelho: (6-7.5% RS) Medium-dry

Terrantez: (7-8% RS) Rare style, rare grape

Boal or Bual (7.5-10% RS) made from Malvasia

Malmsey (10% or more RS) Richest, sweetest style

24
Q

Quality levels of madeira

A

3 year old: good for cooking

5 year old reserve: youngest component 5 yrs in cask

10 year old special reserve: (youngest 10 years in cask..)

15 year old extra reserve: (youngest 15 years in cask..)

Solera Madeira: can no longer be made

Colheita madeira: basically early Frasquiera

Fransqueira or Vintage Madeira: ultimate quality level

25
Q

Best madeira is made from what grapes?

A

one of the five white “noble” grapes

26
Q

Port Climate and location

A

Northern Portugal along Douro River

Warm/hot maritime closer to Atlantic Ocean, hotter and drier as you move inland

Douro River goes into the Atlantic at Oporto

27
Q

Port Soil

A

Well-draining Schist (and granite)

28
Q

Red Port grapes

A

Touriga Franca

Touriga Nacional

Tinta Barroca

Tinto Cao

Tinta Roriz

(all are small-berried and thick-skinned, therefore able to stand heat spells and droughts)

29
Q

Lagares

A

stone or cement troughs where grapes are crushed by feet

Mechanical ones are now much more common

30
Q

Sub regions of port

A

Baixo Corgo

Cima Corgo

Douro Superior

31
Q

Neutral grape spirit added to port

A

aguardente

Fortified to 19-22% ABV

32
Q

aged tawny port

A

wine matured entirely in cask, generally minimum of 10 years

10 yrs, 20 yrs, 30…. ages are approximations, or what they taste like, not what they actually are

33
Q

LBV port

A

Late bottle vintage

come from single vintage, not necessarily the best

Aged 4-6 years in cask (more time in cask than vintage port, less time in bottle

ready to drink when shipped

34
Q

Vintage port and Single Quinta

A

Most expensive and age worthy, Vintage port can only be made in the best years

2 years aging in oak, then the rest in bottle

Single Quinta (or estate) comes from the best estates in non-declared vintage years. Made in same style as Vintage

Decant both of these

35
Q

Ruby port vs Tawny port

A

Ruby- bottle aged

Tawny- cask aged

36
Q

Les Vins Doux Naturels

A

French fortified wine 15-16% ABV, remains sweet

Muscat Beaumes-de-Venis: Made in Southern Rhone from Muscat Blanc

Banyuls: Made in Roussillon from Grenache

Wine study (37 decks)

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