Fortified Wine Flashcards
1
Q
What styles of Fortified Wine are designed for long-term aging and maturation?
A
Vintage Ports, Single Quinta Ports, Crusted Ports, Rare Bottle-Aged Sherries, and Frasqueira Madeira.
2
Q
Grapes grown on what soil type produce the finest fino and manzanilla sherries? Describe this soil type.
A
Albariza. White, chalky looking soil with a high limestone content (around 40%) with the rest being clay and sand. It dries without caking and can slowly release moisture to the vines during the growing season.
3
Q
What is an almacenista and how do they operate?
A
A sherry stockholder who sells wine to shippers. It has been used as a marketing term by Lustau, who buy in and bottle wines from almacenistas.
4
Q
In essence what is an aged Fino Sherry called?
A
Fino Pasado
5
Q
What is the minimum alcohol for an Amontillado? Why?
A
min 16%; because this is the alcoholic limit at which Flor cannot exist thus contributing the Fino wine to the oxidative aging it needs to become an Amontillado.
6
Q
What are the 6 unofficial first growth port houses?
A
Taylor Fonseca Graham Warre Dow Quinta do Noval
7
Q
What is the name for Malvasia on Madeira?
A
Boal/Bual or Malmsey
8
Q
What was sherry called in the 16th century by the British?
A
Sack
9
Q
“Camara de Lobos” or “Cama de Lobos” would most likely be found a bottle of what?
A
Ancient Madeira as it is a wine district west of Funchal on the south coast of the island associated with noble vine varieties and fine wine.
10
Q
What are the different aging requirements for Colheita Port vs Colheita Madeira?
A
Colheita Port must be aged for a minimum of 7 years in wood prior to release. (7 years)
Colheita Madeira must be aged prior to bottling until October 31 of the fifth year following harvest. (5 years)
11
Q
Theoretically speaking, Madeira meant to become Frasqueira is technically what style until it reaches 20 years of age?
A
Colheita.
12
Q
What are the aging requirements for standard Madeira?
A
Aged until October 31 of the second year following harvest. (2 years)
13
Q
What are the aging requirements for Vinho de Canteiro?
A
Aged for a minimum of 3 years following fortification and for at least 2 years in wood.
14
Q
What are the aging requirements for Vinho de Estufagem?
A
Aged for a minimum 12 months from the conclusion of the Estufagem process
15
Q
What are the aging requirements for Vinho de Canteiro vs Vinho de Estufagem?
A
Vinho de Canteiro must be aged for a minimum of 3 years including at least 2 years in wood.
Vinho de Estufagem must be aged for at least 12 months from the conclusion of the estufagem process.
16
Q
What are the aging requirements for Frasqueira Madeira?
A
Aged for a minimum 20 years in wood.
17
Q
What does “passagem” refer to in regards to Madeira production? What process does this follow and what happens following it?
A
Passagem refers to racking following the estagio (resting) process. The wine is usually pumped so that it falls from a height into a trough in order to pass air through the wine.
Following passagem, madeira is then stored in casks of a solera system where it will be used for blending or put into vacant casks to become potentially a vintage Madeira.
18
Q
What are the traditional trough presses in Madeira called?
A
Lagares
19
Q
Regarding Madeira production, what is “impesa” refer to? What follows this?
A
Impesa refers to the first treading of grapes in lagares (wooden troughs) to start the flow of the mosto.
Following the impesa is the repisa, or the retreading/second treading
20
Q
In regards to Madeira production, what is the “vinho da corda”?
A
Vinho da corda translates to “rope wine” and is essentially press wine extracted from the skins and pulp remaining in the lagar following traditional foot treading.
21
Q
What is agua pé?
A
A drink for the vineyard workers that is essentially the product of blending of water and marc following a pressing for Madeira that has been strained.
Agua pé translates to “foot wine”
22
Q
What is a Poncha?
A
Traditional cocktail of Madeira composed of Aguardiente (sugar cane brandy), honey, sugar, and lemon juice.
23
Q
What is a Cream Sherry?
A
A style of Vino Generoso de Licor produced by blending of Vino Generoso Sherry, typically Amontillado or Oloroso, or blend of the two with sweet Pedro Ximinez (PX) to a RS level between 115-140g/L
24
Q
What is Pale Cream Sherry?
A
Pale Cream is essentially either Cream sherry that has had the color removed by charcoal filtration or other methods
-or-
Can be a Fino, Amontillado, or blend that has been sweetened to a lesser extent typically between 45-115g/L
25
What style of Sherry is the Port House Croft credited with innovating?
Pale Cream Sherry
26
What is Crusted Port?
A multivintage blend of Ports designed to emulate the quality of vintage port but that is accessible at an earlier age. It is often aged in cask for 2-4 years but must be aged in bottle for at least 3 years before released. Crusted Port is bottled unfiltered and thus throws a sediment which after a decade can become crusty, similar to what you would find in Vintage Port with age, thus both the name and the similarity to the style its meant to emulate.
27
What does the date on a bottle of Crusted Port indicate?
Indicates the bottling date, not the harvest date.
28
What is a Ducellier?
Special fermenation vat designed to extract maximum color and tannin even during the shortest fermentation periods and used to produce Port.
29
What does "en rama" indicate?
En rama literally means "raw" and is in theory the closest thing you can get to a manzanilla or fino sherry that is bottled straight from the cask. Typically very lightly filtered and has a more intense flavor.
30
What is the Sercial grape in Madeira known as in Portugal's mainland?
Esgana Cão
31
Why do bodegas in Jerez sprinkle water on the ground around barrels?
To combat the low humidity to ensure that the flor in barrels does not die due to increasing alcohol levels resulting from evaporation in the dry climate.
32
What sort of vintages will produce wines of higher extract?
Wines produced in cooler and/or wetter vintages where acid levels are naturally higher.
33
What is the single quinta produced by Taylor Fladgate?
Quinta de Vargellas
34
What quinta has long produced the backbone for the vintage ports produced by Croft?
Quinta da Roèda
35
What is the name for the Vin de Liqueur produced by adding young Armagnac to arrest fermentation?
Floc de Goscogne
36
What are the styles and aging requirements for Floc de Gascogne?
Blanc and Rosé; may not be released until March 15th of the year following the harvest.
37
Between what abv % of alcohol does Flor typically thrive? What happens when levels are below this? What happens when they're above?
Between 14.5-16%; below 14% the wine would typically become vinegar and above 16% the Flor would completely die out and the sherry would become Oloroso in style.
38
Why must manzanilla and fino sherries be produced in wood?
Because the flor yeasts metabolize so much alcohol the wine would become watery in stainless steel and acetify. Because a certain amount of evaporation occurs in the low humidity cellars of Jerez, preferential evaporation occurs balancing out the loss of alcohol.
39
What are three other DO in Spain where flor is used to produce wine outside of Jerez?
Montilla DO
Rueda DO
Condado de Huelva DO
40
What were the original purposes for fortification?
To stabilize the wine and prevent spoilage by yeast and bacteria as they are impotent when alcohol levels reach more than 16-18%
41
What is a mistelle?
A vin de liqueur wine where unfermented grape juice or just slightly fermented must has been fortified with a brandy or spirit.
42
What is the general abv% of Port? What about for Vin de Liqueur wines?
18-20% for Port; 15-16% in most vins doux naturels.
43
Why are spirits used for mutage usually distilled in continuous stills?
Because they tend to produce spirits with the least amount of flavor congeners and thus are more neutral in flavor. This allows the character of the wine to shine through.
44
What is Jerepigo?
Vin de liqueur wine produced in South Africa from Muscat grapes.
45
What is arrope used for? What is the difference between this and sancocho?
Arrope is a syrupy reduction of grape must to 1/5 its original volume. It is a form of Vino de Color produced principally from Palomino grapes and used to adjust the sweetness and the color of some blended sherries.
When reduced to 1/3 of its volume it is known as Sancocho.
46
What does the "liberdade" refer to in the production of Port?
The point in time following hours of treading on grapes in a lagar for Port production where the color and flavor compounds have sufficiently been "freed" from the skins. This follows hours of treading known as the "corte"
47
What step of production does "encuba" refer to in regards to Port production?
The running off of fermenting must from skins when approximately 5-6% of alcohol has been produced. This must will be mixed with aguardiente and fortified to between 19-22% abv
48
What step of port production does the "corte" refer to?
The corte, or the cut refers to the treading on grapes in lagar to release the juice from the grapes and encourage extraction of color and flavor compounds from the skins prior to fermentation. This takes place the night harvest is completed and can last for hours.
49
In regards to Port production, what is the manta and what are macacos?
The manta refers to the cap or chapeau of grape skins and stalks that rise to the top of the vat during fermentation.
Macacos, which means monkeys, are the tools used to submerge the cap back into the fermenting must.
50
What is the name of the traditional boat used for the shipping of Port?
Barco Rabelo
51
Croft is credited with creating Pale Cream Sherry, but who was credited with creation of the original Cream Sherry?
Harveys of Bristol
52
What are two pagos located in the Jerez de la Frontera?
Macharnudo
Carrascal
Anina
53
Miro & Yzaguirre are producers of what?
Spanish Vermouth
54
What is passification as it applies to Sherry production?
Raisining of the grapes during the soleo process.
55
What are two Sherry producers in Sanlucar de Barrameda?
La Cigarera
La Guita
Hidalgo
Barbadillo
56
For how long is must for Port production traditionally fermented?
2-3 days
57
Why is Port fermented for such a short period of time?
To achieve an ideal balance of extraction of color and flavor while also preserving natural residual sugar.
58
Which scores better in regards to a Beneficio rating, vineyards at lower or higher altitudes?
Lower altitudes
59
For how long are Madeira Special Reserve wines aged?
Between 10-15 years
60
What does the "lei do terço" entail?
Port producers may only sell 1/3 of their annual inventory. This also known as the Law of the Third.
61
What style of Port is labeled "Lagrima"?
Sweet white Port
62
How would you describe the flavor profile of Tawny ports?
Smooth, rich mellow flavor, sublime complex aromas of caramel, chocolate, dried fruit, and nuts becoming increasingly concentrated and complex with age.
63
Why are the ceilings of Port Warehouses often black?
This is a growth of fungus that feeds on the Angel's Share from the aging Port.
64
What is "beeswing" as it applies to Port?
These are transluscent flakes of sediment that forms in the bottle of aging Vintage Port or unfiltered port wine.
65
What is beneficio as it applies to Port production?
Benificio refers to the total volume of grape juice that is allowed to be made into port in a given year. Port houses with a higher classification grade will be granted a larger beneficio or proportion of their total produce to be allowed to be produced into Port.
66
When asked "Do you know the Bishop of Norwich?" you are likely drinking what? Why would you be asked this question?
Port
Likely asked this as a polite reminder to please keep passing the port to the next person and that the bottle is likely next to you.
67
What is the volume of a Tappit-hen and what wine is this bottle a traditional bottle for?
3 standard bottles or 2.25L; traditionally used for Port
68
What is the Portuguese name for the brandy used for the fortification of Port wine?
Aguardiente vínica
69
What event in the 1780s led to the development of the Douro Superior as a quality region for Port and Douro table wine?
The destruction of the Cachão da Valeira clearing the way for boats to safely travel upstream into the area which was previously blocked by massive rock outcrops.
70
Why do some bottles of Port have a white chalk mark on them?
This is to reference the side of the bottle opposite from which the sediment is located aiding in the practice of decanting to ensure minimal sediment when decanting Vintage Port or unfiltered bottles of Port.
71
What style of port is considered the tawny version of Vintage Port?
Colheita
72
How is Crusted Port similar to Vintage Port? How is it different?
Like Vintage Port, Crusted Port is also high in quality, full-bodied, concentrated, and will throw sediment.
Unlike Vintage Port, Crusted Port is most commonly a blend of multiple vintages.
73
Why are tawny ports typically free of sediment?
Due to their aging in casks sediment usually settles in the cask and the wine is racked off of this and often filtered prior to bottling.
74
When do Port Houses declare vintages?
In the spring of the second year following the harvest.
75
What is Douro Bake?
Douro bake is the character often associated with wines that have been exposed to excessive heat which can often be seen in Douro. This accelerates oxidation giving wines a high level of nuttiness of both aroma and flavor and sometimes be accompanied by high levels of volatile acidity.
76
What was Marquis of Pombal's major contribution to Port?
He drew up the initial boundaries of the Douro Demarcated Region in 1756. No vines outside of this region may produce fruit that can qualify for Port production.
77
For how long may wood-aged ports last once opened?
Several weeks
78
What is Dry White Port and how is it different than most styles of Port? Who first created this style?
Dry White Port is produced from must that is allowed to ferment longer having about 1/3 of the RS than most ports.
Taylor was the first to create and market this.
79
What is the Factory House as it applies to the Port Wine Trade?
Neo-classical buildings in Oporto that used to house British firms for Port trading.
Today no business is practiced here and instead this space is largely used for the entertainment of the guests of Port Houses.
80
What does "Feitoria" indicate in regards to Port?
This is considered the top grade for the classification of Port vineyards and stone pillars known as Marcos de Feitoria were placed at the boundaries of vineyards that qualified for this designation.
Vineyards classified with feitoria status were allowed to sell their wines to the British Market and fetched the highest prices.
81
What is the rough proportion of aguardiente to fermenting must used in the production of Port wine?
1:4
82
What is a Geropiga? What is the white style called? What is the red style called?
This is typically Port that has been fortified earlier during fermentation than normal to preserve a much higher amount of residual sweetness.
White: Geropiga branca
Red: Geropiga loira
83
What is lágrima or lácrima as it applies to Port?
Indicates a sweet white Port style.
84
What is a Hoggit and for what wine is it most commonly used?
A hoggit is a round-bottomed decanter that can only be placed on the table in a wooden base.
The hoggit is used most commonly for Port as it's customary to pass the Port complely around the table and back to the host the Hoggit ensures that everyone will get a pour and that no one diner may "hog it"
85
What are Lagares as they refer to Port production?
Granite troughs that grapes are trodden in prior to fermentation.
86
Which two mountains ranges most significantly impact the climate of the Douro? Which shelters the region from the Atlantic influences extending the growing season?
Morao Mountains (west and north) and the Montemuro (south)
The Morao mountains shelter the region from Atlantic influence.
87
What is the westernmost subregion of the Douro and what is the name of the town at its center?
Baixo Corgo; Peso da Régua is at the center.
88
What is the most humid subregion and known for making the lightest and most inexpensive Port wines?
Baixo Corgo
89
What are the two main towns found in the Cima Corgo?
Pinhão and São Jão da Pesqueira
90
What is the easternmost and hottest subregion of Douro?
Douro Superior
91
What are mortorios as they refer to the Douro?
Terraces in the Douro that have been devastated by phylloxera and which have been replanted to almond and olive trees instead of grapes.
92
Who is responsible for producing the first Organic Port? What is this called in Europe? What is this wine called in the US?
Fonseca; called Terra Prima in Europe and Terra Bella in the United States market.
93
What are patamares as they apply to the Douro?
Terraces that vines are planted on that are not supported by stone but rather by earth.
94
What is the volume of a Pipe today? What is the volume of a Pipe used for shipping Port?
550L; Shipping Pipes are 534L in size
95
What is the Portuguese name for an estate in the Douro?
Quinta
96
What are vinhos de ramo or ramos as they apply to Port?
Traditionally wines of more modest quality than the superior vinhos de feitoria and designed to be enjoyed exclusively in the domestic market.
97
What is a roga?
Rogas are teams of harvesters used in the vineyards for Port production in the Douro Valley.
98
What is the main soil type of the Douro Valley that the finest vineyards for Port are planted to?
Schist
99
What is the vine planting technique where vines are planted in rows that run up slope and perpendicular to the hill? What are two advantages of this practice?
Vinha ao Alto; better drainage and more leaf canopy exposure to the sun.
100
Vintage Character is no longer used as these wines while vintage in character were not produced from a single vintage. What style of wine is this style called today?
Reserve or Reserve Ruby
101
What is Xisto?
This is the Portuguese word for Schist
102
Tajón, lantejuela, and barrajuela are all subtypes of what?
Albariza soil in Jerez
103
What is amoroso as it applies to Sherry?
a sweetened oloroso Sherry
104
Andanas/piernas refer to what in Jerez?
a row of casks in a bodega.
105
What are single-vintage Sherries known as?
Añada Sherry
106
What are the four historic pagos of Jerez?
Balbaína
Añina
Macharnudo
Carrascal
107
What is the standard volume of a bota in Jerez?
600L
108
What is a bota desmayada as it applies to Sherry production?
Literally, a "fainting cask": a barrel of biologically-aged wine that has consumed alcohol at an abnormally rapid rate, resulting in an alcoholic strength well below the optimum level of 15 degrees
109
What is a bota NO as it applies to Sherry production?
A cask of exceptional quality or character, marked "NO" indicates that it is not to be blended with others.
110
What is a bota punta as it applies to Sherry production?
This is considered a cask at the end of the row of butts in a solera often sampled more frequently than the others due to its more accessible location, and thus exposed to more oxidation, concentrating its flavors.
111
What is a brown sherry?
A dark, rich sherry, typically blended form rayas and olorosos, and sweetened with Pedro Ximinez.
112
What does "cabaceo" refer to in regards to the production of Sherry?
the blending of wine, or the blend that results.
113
What is cabazuela as it refers to the production of Sherry?
the fine lees that accumulate in the bottom of a Sherry cask after many years of biological aging.
114
What is the name of a cellar master of a bodega in Jerez?
Capataz
115
What is the easternmost of the four historically renowned pagos of Jerez? How would the wines of this pago be described?
Carrascal; known for full-bodied wines due to it inland location.
116
What is the role of the catador during the production of Sherry?
To taste for quality control of the wines and musts in a bodega.
117
What is the star grape of Chipiona?
Moscatel
118
What is a cono in Jerez?
Synonym for tinaja
119
What is the style of Sherry most often used as the base for Cream Sherry? What is the min abv and residual sugar range for these wines?
Typically based on Oloroso with a minimum abv of 15.5% and a min RS of 115g/L and up to 140g/L
120
Describe what an "East India" style of Sherry is.
Rich, full-bodied style of sherry named for having been sent by ship to the East Indies and back, in a similar fashion to Madeira.
121
What does the term "encabezado" refer to in regards to Sherry production?
Fortification, or the addition of grape spirits to a wine to increase its alcoholic strength.
122
What is the abv range for Fino sherry?
Between 15-17% abv
123
What is a fino amontillado?
An old fino Sherry that is losing or has recently lost its flor, progressing towards amontillado.
124
What is a garceta used for in the production of Sherry?
A garceta, or a cloth sack or sleeve is used to refresh a cask with wine during the rocío: it diffuses the new wine gently and evenly into the old one, blending the two without distrubing either the flor above or the sediment below.
125
A generoso Sherry is dry or sweet?
Dry
126
Sherry wines with "gordura" are considered to have more of what characteristics? What styles is this mostly found in?
Fatness or richness; a full-bodied presence and girth derived from oxidative aging.
It is typically found in an oloroso, and often a palo cortado, but not an amontillado.
127
What is the name of the river that flows through El Puerto de Santa Maria?
Guadalete
128
Which river forms the northern border of the sherry region, emptying into the Atlantic Ocean near the town of Sanlúcar de Barrameda?
Guadalquivir
129
What are holandas in Jerez?
Holandas are lower alcohol (below 70%) spirits used for the production of Brandy de Jerez and must make up a min 50% of the total.
Aguardientes and Destilados are the other two types of spirits that can be used for the production of Brandy de Jerez.
130
What is the name for a palo cortado in Sanlúcar de Barramdea?
Jerez cortado
131
What is Palomino known as in Sanlúcar?
Listán
132
What is a manzanilla pasada?
A manzanilla aged for an extended period of time in cask, not yet becoming an amontillado but often at a point where the flor is old and fragile, with the wine showing a greater complexity and depth due to an increased oxidation.
133
What is the RS range for Sherries labeled "Medium"?
45-115g/L
134
What does "merma" refer to in regards to Sherry production?
"Angel's Share" of Sherry during aging.
135
In what area of Jerez is the Miraflores pago located?
Sanlúcar
136
What is Combinado or Vino Borracho also known as in Jerez, what is it, and what is used for?
mitad y mitad; it is an equal parts mixture of sherry and neutral grape spirits used for the fortification of Sherry.
137
What is the name of the DO south of Cordoba producing both dry and sweet wines from Pedro Ximinez?
Montilla-Moriles DO
138
What is the primary version of Muscat known as Moscatel in Jerez?
Muscat of Alejandria or Muscat of Alexandria
139
What is the difference between mosto and sobretabla?
Mosto refers to fermented must or grape juice up until the point of fortification.
Following fortification the mosto is then henceforth known as sobretabla.
140
What is a pago as it applies to vineyards for Sherry production?
A pago is a named vineyard district, encompassing smaller individual vineyards that share similar characteristics.
141
What is pajarete?
Sweetened, concentrated vino de calor originally from the mountainous vineyards east of Jerez and popular during the 17th-19th centuries but is virtually non-existent today.
142
What style of Sherry typically provides the base for Pale Cream Sherry?
Fino or light Amontillado
143
What is "palma" as it applies to Sherry?
Term used to designate top-quality finos.
144
What are the two subvarieties of Palomino found in Jerez?
Palomino Fino and Palomino de Jerez
145
Sherry known as "Pata de Gallina" or "hen's foot" refers to what style of Sherry? What are the characteristics that define this designation?
Full-bodied style of Oloroso with an elevated level of glycerol that can give an impression of sweetness, although the wine is dry.
146
What is the pie de cuba as it applies to the production of Sherry?
fermenting must that is added to unfermenting must for the purpose of initiating the fermentation process. This is known as pied de cuve in France.
147
What are the two meanings of "raya" depending on the context?
Raya when it refers to a classification of must indicates a wine of delicacy and finesse.
When applied as a term of classification of sobretablas or finished wine it indicates an oloroso-type wine of lesser refinement.
148
What does "rocío" refer to in regards to Sherry?
The topping up of casks after a saca, refreshing them with wine from the previous tiers
149
What is the grape, style, and region of production for Tintilla de Rota?
Made from Tintilla (Graciano) that have been dried for a few days and fortified and sometimes sweetened with arrope.
This is a specialty of Rota, which is located in a town between Sanlucar and El Puerto
150
What does the saca refer to in regards to Sherry?
Refers to the withdrawing of Sherry from the solera.
151
What is a sacristia in regards to Sherry?
a tasting room in a bodega; also the portion of the cellar where the oldest and most precious wines of the bodega are kept.
152
What does "running the scales" refer to in regards to Sherry?
This is the act of the saca or withdrawal of Sherry combined with the topping up or rocio process of refreshing the solera.
The criaderas and solera combined are called the scales. Running the scales is the process of withdrawing and toping up.
153
What are considered the two best viticultural zones of Montilla Moriles DO?
Sierra de Montilla
Moriles Alto
154
What is a sobretabla?
A young wine for the production of Sherry that has finished its fermentation and has been fortified and considered ready for the solera.
Sobretabla means "on the board"
155
What does "soleo and asoleado" refer to?
The process of drying grapes in the sun for the production of sweet Sherries from Moscatel and PX
156
What was tierra de Lebrija traditionally used for in regards to Sherry?
This finely-grained clay high in aluminum silicate is traditionally used for fining.
157
What is the volume of a Tinaja and what region near Jerez uses this vessel most?
6,000-8,000L and traditionally used in Montila-Morilles.
158
A tonelero is what?
A cooper in Jerez
159
What does "trasiego" refer to in regards to Sherry?
The movement of wine within a solera following the saca and rocio.
160
What is the name for the traditional dual cane pruning method used in Jerez?
Vara y Pulgar
161
What is the "velo" as it applies to Sherry?
The velo refers to thin layer of Flor in a barrel of biologically-aging Sherry.
162
What is the name of the long tool used tool used in Sherry bodegas for pulling samples from barrel?
Venencia
163
What is a vino de color?
Dark, concentrated wine traditionally used to add color and character to sweetened sherries. It is produced by combining arrope or sancocho with grape must and then fermented.
164
What is a vino de pasto as it applies to Sherry?
A sweetened Oloroso Sherry
165
What does VORS indicate on a bottle of Sherry?
Stands for Very Old Rare Sherry or Vinum Optimum Rare Signatum and indicates that the average age of the wine in bottle is at least 30 years old.
166
What does VOS indicate on a bottle of Sherry?
Stands for Very Old Sherry or Vinum Optimum Signatum and indicates that the average age of the wine in bottle is at least 20 years old.
167
What is Xerez-Quina?
This an aromatized wine produced by flavoring Sherry with quinine. Virtually extinct today as the style is rarely seen.
168
What is "yema" as it applies to Sherry?
Yema is the equivalent of the free run during a pressing for Sherry wine. This is considered to be the highest quality of a pressing.
169
What is yeso used for in Sherry production?
Yeso is aka Calcium Sulfate and is often sprinkled on to grapes prior to pressing to drop the pH which raises acidity protecting the must from bacteria and insuring a smooth fermentation.
170
What are the names of the traditional shoes used in the past for crushing grapes for the production of Sherry must?
Zapatos de pisar.
171
What is are Alumbra/Asperia and Alomado as they apply to Sherry production?
alumbra/aserpia refer to the method of collecting and retaining water for the hot, dry summers where ridges are dug into the albariza soil for this purpose.
alomado is the opposite and used in years where excessive water from rainfall is present and troughs are dug for the purpose of channelling out water.
172
Within what Quinta is the Nacional vineyard located?
Quinta do Noval
173
Who owns the Quinta do Noval?
AXA Millesiemes
174
Who owns Quinta do Vesuvio?
Symington Family
175
Who owns Quinta de la Rosa?
Bergqvist
176
Who owns Quinta dos Malvedos?
Graham's
177
Who owns Quinta de Vargellas?
Taylor's
178
Who owns Quinta do Bomfim?
Dow's
179
Who owns Quinta da Cavadinha?
Warre's
180
Who owns Quinta do Seixo?
Sandeman
181
Who owns Quinta do Panescal?
Fonseca
182
Who owns Quinta da Roêda?
Croft
183
What is the top quinta of AXA Millesiemes?
Quinta do Noval
184
What is the top quinta of Symington Family?
Quinta do Vesuvio
185
What is the top quinta of Bergqvist?
Quinta de la Rosa
186
What is the top quinta of Graham's?
Quinta dos Malvedos
187
What is the top quinta of Taylor's?
Quiinta de Vargellas
188
What is the top quinta of Dow's?
Quinta do Bomfim
189
What is the top quinta of Warre's?
Quinta da Cavadinha
190
What is the top quinta of Sandeman?
Quinta do Seixo
191
What is the top quinta of Fonseca?
Quinta do Panescal
192
What is the top quinta of Croft?
Quinta de Roêda
193
What are three producers located in San Lucar de Barrameda?
Barbadilla "Solear"
Hidalgo "La Gitana"
La Cigarrera
194
What are the aging requirements for Madeira Reserva? For what styles of Madeira is this designation used and what other names exist for it?
Min 5 years old, but below 10 years old.
Used for multi-vintage blends
AKA Vieux, Velho, or Old
195
What are the aging requirements for Velho Madeira?
Min 5 years old, but below 10 years old.
196
What is the main grape of Rainwater Madeira? Describe this style?
Typically 100% Tinta Negra and usually medium dry and light in style
197
Madeira labeled as "Finest", "Choice", or "Select" may also be labeled what? What are the aging requirements?
Seleccionado
Multi Vintage blend that must be at least 3 years old but under 5 years of age.
198
Seleccionado is typically produced using what method?
Estufagem
199
What are the aging requirements for Madeira Reserva Especial?
AKA Special Reserve
Age of blended wine is at least 10 years old but below 15 years of age.
200
Madeira Special Reserve is typically produced by what method and with what grapes?
Typically produced using the Canteiro method and form a single noble varietal.
201
What is the max amount of toatal additions permitted for a Madeira Solera. What is the max amount of a solera that may be drawn off in a single year?
10 additions max and a max of 10% may be drawn off annually.
202
What are the 7 styles of multi vintage Madeira produced and the aging requirements for each where they apply?
Rainwater
Seleccionado / Finest / Choice/ Select (min 3 years old, below 5 years old)
Reserve / Reserva / Velho / Vieux (min 5 years old, but below 10 years old)
Special Reserve / Reserva Especial / Reserva Velho / Muito Velho / Old Reserve / Very Old (min 10 years old, but below 15 years old)
Extra Reserve / Reserva Extra (min 15 years old, but below 20 years old))
Madeira with indication of age : 5 Years Old, 10 years Old, 15 Years Old, 20 Years Old, 30 Years Old, 40 Years Old, Over 50 Years Old
203
What are the aging requirements for Muito Velho Madeira?
AKA Special Reserve, Old Reserve, or Very Old
Min 10 years old, but below 15 years Old
204
What are the aging requirements for Reserva Extra Madeira?
Min 15 years old, but below 20 years old.
205
What are three requirements for Colheita Madeira?
Must be aged for a min 5 years in cask prior to bottling.
May be a single varietal (min 85%) or a blend
Producers may not use the word "harvest" on the label
206
What is the common aging regiment for Frasqueira post cask aging of 20 years?
Aging in demijohns for decades prior to bottling.
207
What are the noble varietals of Madeira from driest to sweetest?
Sercial
Verdelho
Bual
Malmsey (Malvazia)
208
Still wines of Madeira are produced under what DOP?
Madeirense DOP
