Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Master Sommelier Theory > Fortified Wines > Flashcards

Fortified Wines Flashcards

You may prefer our related Brainscape-certified flashcards:
Introductory Sommelier Exam (CMS) flashcards
1
Q

When was the Douro first demarcated?

A

1756 - by Marquis de Pombal, the vineyards were classified as feitori (inferior ones called rama) and marked for sale in the english market

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is the typical alcohol range of fortified wines in Portugal?

A

16-22 %

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Define Frasqueira Madeira

A

Single varietal, must spend 20 years in wood, must show vintage, often aged in demijohns

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Which classic fortified wines underwent the ‘Torna Viagem’?

A

Madeira, Setubal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

When does beneficio usually occur in Port production?

A

When 1/3 of the sugars have been fermented

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

In what part of the Douro Valley is the town of Pinhao located?

A

Cima Corgo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Who makes the vintage port ‘Nacional’

A

Quinta do Noval, Grade A vineyard in the Cima Corgo, 40+ year old ungrafted vines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is a Colheita Tawny?

A

The port must be aged in cask for 7 years, made in a single vintage, often bottled to order

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Who makes vintage port from ‘Quinta do Bomfim’

A

DOW’s, Grade A, Cima Corgo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How long must ‘Extra Reserve’ Madeira be aged?

A

15 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Madeira DOP wines can only be produced where?

A

2 islands - Madeira or Porto Santo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the process of Canteiro?

A

Wines are cask-aged for minimum 2 years in lodge attics, bottled at minimum 3 years, practiced for the finest madeiras - frasqueiras in particular

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How sweet is ‘Meio Seco’ Madeira?

A

54-78 g/L RS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How sweet are Extra Seco and Seco Madeira?

A

Extra Seco < 40; Seco < 65 g/L RS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How sweet are Meio Doce, Doce, and Muito Doce?

A

Meio Doce 78-100; Doce > 100; Muito Doce > 135

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Grape adapted to the Douro for resistance to heat and dryness?

A

Touriga Franca

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Douro main grapes, tinto and branco

A

Touriga Nacional / Tinta Roriz / Touriga Franca; Viosinho / Rabigato / Gouveio

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Who makes the vintage port ‘A Capela’

A

Quinta do Vesuvio, Douro Superior, 90+ yr old vines - only ’07, ’11, ‘16

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Declared port vintages of the 2010’s

A

11 (LEGENDARY), 16, 17, 19, 20

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Declared port vintages of the 2000’s

A

00, 03, 07

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Declared port vintages of the 90’s

A

91, 92, 94 (LEGENDARY), 97

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Declared port vintages of the 80’s

A

80, 82, 83 (BEST), 85, 87, 89

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Declared port vintages of the 70’s

A

70, 75, 77, 78

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

When was fascism overthrown and democracy installed in Portugal?

A

1974

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Declared port vintages of the 60’s

A

60, 63, 66, 67

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Classic old port vintages

A

1927, 1931 (Noval’s Quinta do Silval and Nacional first produced), 1947

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Who makes ‘Quinta de Terra Feita’?

A

Taylor Fladgate - inaugural 1986, Cima Corgo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Port house that bottles its Colheita port to order

A

Calem

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Ports made in the traditional style by foot treading in lagares

A

Niepoort “Biomha Vinha Velha,” “Garrafeira,” Noval “Nacional”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

In 2018 the minimum alcohol range for port dropped from 19% to

A

18%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What is Porto Branco Leve Secco?

A

white port which has a min. 16.5% abv

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Port residual sugar usually falls in what range?

A

70-120 RS, most vintage ports around 100g/L

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What treaty kicked off the Port and Madeira industries?

A

Treaty of Methuen 1703 - switch allegiance from France to England

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Ruby port aging

A

bulk aged 2-3 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Reserve Ruby / Vintage character

A

4-6 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

LBV

A

4-6 years, if ‘envelhecido em garrafa’ extra 3 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Vintage and SQV

A

3 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Tawny

A

no age required, sometimes white port is blended in

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Reserve Tawny

A

min. 7 years in cask, blend of vintages

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Colheita Tawny

A

min. 7 years, somtimes bottled to order (Offley, Niepoort, Calem)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Tawny 10 / 20 / 30 / 40

A

racked, refreshed, blended to taste of the style

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Touriga contribution

A

intensity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Tinta Cao

A

freshness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Tinta Roriz

A

succulence

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Touriga Francesca

A

fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Tinta Amarela

A

color, yield

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Duration of port fermentation

A

2-3 days (lagares or autovinifiers)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Aguardiente beneficio percentage

A

77% clear flavorless brandy added in a 1:4 ratio

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

When does mutage/beneficio occur?

A

1/3 of the sugar is fermented (must at 90 g/L)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Size of a shipping Pipe

A

Douro - 550L
Vila Nova - 620L
Export shipping - 534L

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Mountain range protecting the Douro from the Atlantic

A

Marao Mountains and Montemurro mountains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Douro tributaries W-E

A

Corgo (Lamego, Regua), Tedo, Tavora, Torto (Pinhao), Tua

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Class B ranking for Port vineyard

A

1,001 - 1,199

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Class C ranking for Port vineyard

A

801 - 1,000

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Terroir matrix for port vineyard rank

LAAGSM

A

Location, Aspect, Altitude, Gradient, Soil, Microclimate (shelter)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

Vineyard matrix for port vineyard rank

VPMAD

A

Varieties, Productivity, vine Maintenance, vine Age, vine Density

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

How much of their production are port houses allowed to sell annually?

A

“lei do tergo” - 1/3

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Who owns Quinta de Napoles, Carril, and Passadouro?

A

Niepoort (1842)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Who owns Quinta da Leda?

A

SoGrape - now the source for Barca Velha since 2001 (from 1952 was Quinta do Vale Maeo)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

Who owns Quinta do Panascal?

A

Fonseca (1815)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

Who owns Quinta de Vargellas and Quinta da Terra Feita?

A

Taylor Fladgate (1692)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

Who owns Quinta do Silval?

A

Quinta do Noval (1715)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

Who owns Quinta dos Malvedos?

A

Graham’s (1820)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

Who owns Quinta do Bomfim?

A

Dow’s (1877)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

Who owns Quinta do Bom Retiro?

A

Ramos Pinto (1880)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

Who owns Quinta da Cavadinha?

A

Warre’s (1670)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

Who owns Quinta do Vau and Quinta do Seixo?

A

Sandeman (1790)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

Where is Quinta do Vesuvio?

A

Douro Superior

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

Who owns Quinta do Roeda?

A

Croft (1678)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

Who owns Quinta dos Canais?

A

Cockburn’s (1815)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

Who owns Quinta das Carvalhas?

A

Royal Oporto (1756) - 2nd largest landholder

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

Colheita and Frasqueira Madeira vintage minimum

A

85%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

Colheita Madeira minimum aging

A

5 years - may be a blend

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

Sercial Madeira sweetness

A

40-45 g/L - citrusy, nutty

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

Verdelho Madeira sweetness

A

65-80 g/L - smoke, honey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

Bual Madeira sweetness

A

80-96 g/L - chocolate, coffee

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
77
Q

Malvasia Madeira sweetness

A

96 + g/L - toffee, marmalade

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
Q

Seleccionado blended Madeira

A

min. 5 years - finest, choice, select

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
79
Q

Reserva blended Madeira

A

min. 5 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
80
Q

Reserva Especial blended Madeira

A

min. 10 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
81
Q

Extra Reserve blended Madeira

A

min. 15 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
82
Q

Solera Madeira

A

canteiro aged, may draw off 10% per year, labelled with original date of solera

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
83
Q

blended madeiras are typically aged how?

A

estufagem, aged in tank

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
84
Q

poios

A

basalt terraces

85
Q

latadas

A

low trellises - grapes suspended below canopy to stay dry

86
Q

levadas

A

rainwater irrigation canals

87
Q

estufagem

A

stove tanks used to heat wine to 45-50 C for 3 months and then rested for 90 days - not marketed for 2 years

88
Q

minimum for canteiro aging

A

3 years

89
Q

armazems de calor

A

steam pipes used to heat a port lodge for low, slow maderization

90
Q

The best soil for port vineyards is made from

A

schist

91
Q

Describe albariza soil

A

lime-rich chalk made from Triassic diatom algae - high active lime content helps grapes retain acidity

92
Q

Size of a sherry butt

A

600-700 L

93
Q

Sherry butts are filled to __ %

A

90%

94
Q

What happens after primary fermentation of sherry?

A

Wines are racked and fortified to 15.3% abv - ideal for flor but kills off acetobacter - then racked again

95
Q

What is used to fortify sherry?

A

Mitad y Mitad - mixture of pure alcohol and grape juice

96
Q

What is the optimal temperature for the growth of flor?

A

60-85 F

97
Q

Maximum amount of sherry allowed to be drawn from a solera?

A

1/3

98
Q

What is a criadera?

A

a level of a solera - usually 7 but can be up to 40 criaderas!

99
Q

How is sherry sweetened “cabaceo” and colored?

A

Mistela - made of sunned pedro ximenez grapes
Dulce Pasta - mistela of sunned palomino grapes
Dulce de Almibar - blend of fino and invert sugar

Vino de Color - boiled, reduced syrup and must
Sancocho - reduced to 1/3
Arrope - reduced to 1/5

100
Q

How sweet is Dry sherry?

A

5-45 g/L

101
Q

How sweet is Medium Dry? Sweet?

A

5-45; 45-115 g/L - usually made from amontillado

102
Q

How sweet is Pale Cream?

A

45-115 g/L - usually made from fino

103
Q

How sweet is Cream?

A

115-140 g/L - usually made from oloroso

104
Q

Fino sherry

A

biological aging of free-run primera yema 15-17% abv (sometimes lower abv after flor aging) - “Palma” sobretablas - healthy flor

105
Q

Sherry press yield, and must additions?

A

72.5 L / 100kg of grapes; must is acidified with tartaric acid and sulfured after pressing, then racked off sediment

106
Q

Manzanilla sherry

A

fino aged in Sanlucar

107
Q

Amontillado

A

mature fino - “Palma” cortada sobretablas - flor recedes

108
Q

Palo Cortado

A

fino redirected to oxidative aging in sobretablas (second classification) - usually within 2 years

109
Q

Oloroso

A

press wine - segunda yema - “gordura” or “una raya” in sobretablas - fortified to 18% for oxidative aging

110
Q

Is Samos Nectar a fortified wine?

A

No, a dried grape wine; But Samos PDO can be made as a VDN

111
Q

Name the fortified Greek wine that is blended with black currants (mavri korinthiaki). Who is the most storied producer?

A

Mavrodaphne of Patras; Achaia-Clauss

112
Q

Where is the birthplace of Vin Doux Naturel and who introduced the process of ‘mutage’?

A

Rivesaltes; Arnaud de Villeneuve - 13th century - Doctor to King James of Mallorca

113
Q

What is the most common fortified Muscat of the Languedoc?

A

Muscat de Frontignan

114
Q

What does the term “rimage” signify?

A

Banyuls that is vintage-dated, grenache-based, and bottled within one year

115
Q

What is Corsica’s fortified-only AOP?

A

Muscat du Cap Corse

116
Q

Name the mistelle (vin de liqueur) associated with each of the following regions: Champagne, Jura, Cognac, Armagnac, Calvados

A

Ratafia, Macvin, Pineau de Charentes, Floc de Gascogne, Pommeau de Normandie

117
Q

What style of Marsala permits ‘concia’? What is ‘concia’?

A

Ambra, the use of mosto cotto (cooked must) as a sweetener

118
Q

What are the first two possible classifications for sherry post-fermentation?

A

Palo (slash) - wines destined for biological aging; Gordura (circle) - wines destined for oxidative aging

119
Q

What grapes are authorized for the production of Pico DOP Licoroso?

A

Verdelho, Arinto, Terrantez

120
Q

What are the fortified wine styles of Tarragona DOP?

A

Garnatxa de Tarragona (Vi di Licor made from Garnaxa blanca y negre), Moscatel de Tarragona (Vi di Licor made from Alejandria y Gra petit); vino rancio or vimblanc - vi di licor from overripe grapes

121
Q

What is the min. RS for varietally labelled PX (VDN) from Jerez? Montilla Moriles PX?

A

212 g/L; 272 g/L

122
Q

Muscat of Rutherglen - age, RS, taste

A

3-5 years aged, 180-240 g/L, - primary fruit

123
Q

Classic Rutherglen - age, RS, taste

A

6-10 years aged, 200-280 g/L, some rancio - primary fruit

124
Q

Grand Rutherglen

A

11-19 years aged, 270-400 g/L, mature rancio

125
Q

Rare Rutherglen

A

20+ years aged, 270-400 g/L, mature rancio

126
Q

Cape Vintage

A

Single vintage, no aging requirement, recognized by industry/trade publications

127
Q

Cape LBV

A

Single vintage, aged 3-6 years - min. 2 years in oak

128
Q

Cape Tawny

A

Mandatory red wine, must be aged in wood - no min. aging requirement, just tawny color

129
Q

Cape Dated Tawny

A

Single vintage, matured in wood, no min. requirement, may not blend white and red

130
Q

Cape White

A

Port-style made from non-muscat cultivar (chenin, colombard, fernao pires) aged in wood for 6 months

131
Q

Name a PDO from the Aegean Islands which produces VDN Grand Cru (single vineyard) wines

A

Samos, Muscat of Rhodes (Aspro - petit grains), Muscat of Lemnos (Alexandrias)

132
Q

Fino cannot be age designated T or F

A

True! Fino and Moscatel VDN are meant for near term consumption. Amontillado, Oloroso, Palo Cortado, and PX VDN can be age designated.

133
Q

The sub zone of Montilla-Moriles DO?

A

Montilla-Morilles Superior (albariza soils)

134
Q

What is Hanepoot?

A

Fortified wine made from Muscat d’Alexandrie; non-fortified referred to as Muscadel

135
Q

Aging requirement for Malaga vs. Malaga Transanejo

A

6-24 months in oak; 60+ months in oak (in between- Palido 6mo, Noble 2-3yr, Anejo 3-5yr)

136
Q

Malaga terms : Arrope

A

Rectified Concentrated Grape Must, heated and reduced to 1/3 volume

137
Q

Pantomima

A

RGCM heated and reduced to 1/2 volume

138
Q

Pajarete

A

Traditional Malaga VDL or VDN made without arrope

139
Q

Lagrima

A

Traditional Malaga VDL or VDN made without mechanical pressing

140
Q

Which Languedoc Muscat AOP has the highest min. RS requirement for VDN?

A

Saint-Jean de Minervois - 125 g/L; others are 110 g/L (Muscat de Frontignan VDL is 185 g/L)

141
Q

Maury VDN blanc must be vintage dated T or F

A

True! Grenat VDN is also required to be vintage dated

142
Q

Maury styles?

A

rouge sec, VDN blanc, ambre, VDN grenat, tuile, VDN hors d’age, VDN rancio

143
Q

What is the best quality Marsala grape?

A

Grillo - textural, high sugar levels (esp. trained alberello - gobelet style), structure, prone to oxidation

144
Q

What Andalusian DO is famous for being wines of the discovery of America?

A

Condado de Huelva - shipped to the West Indies in 1502

145
Q

What is Jerepigo?

A

Red or white sweet VDL from South Africa, min. 160 g/L usually muscat blanc or rouge

146
Q

What are the possible zonas de crianza for Jerez-Xeres-Sherry

A

Sanlucar de Barrameda, Jerez de la Frontera, El Puerto de Santa Maria

147
Q

What is the difference between Palido and Dorado? (Rueda, Condado de Huelva)

A

Palido is biologically aged; dorado is oxidative; 3 years in wood for Palido, 4 years for Dorado with 2 in wood

148
Q

What is trasiego

A

the movement of wine within a solera

149
Q

mitad y mitad

A

half brandy (grape spirit) half mature sherry - used to fortify (gentler on the young wine than straight alcohol) also called “vino borracho” or “combinado”

150
Q

desfangado

A

racking to clarify sherry must

151
Q

saca

A

a drawn lot of sherry (withdrawal for bottling) - sacar - “to take out”

152
Q

barro

A

dark, clay-dominated soil (less than 30% limestone) southeast of Jerez, mixed between the albarizas of Jerez and Sanlucar - produces lesser quality wines in general

153
Q

soleo

A

process of drying grapes 1-3 weeks on esparto (grass mats) - practiced with PX and moscatel, also called asoleado

154
Q

alumbra

A

a practice carried out after harvest of digging rectangular pits between vine rows on albariza hill sides to catch and store rainwater during the autumn and winter

155
Q

Where in Jerez is most Moscatel planted?

A

Chipiona (Florido)

156
Q

3 iconic pagos in Jerez

A

Macharnudo, Anina, Balbaina, Carrascal - all relatively large in size

157
Q

min. aging of Cape LBV

A

3 years

158
Q

min. aging for Biscoitos licoroso?

A

2 years, min. 16%

159
Q

5 grapes of Rivesaltes?

A

Grenache Blanc, Gris, Noir, Macabeo, Tourbat (Malvoisie de Roussillon)

160
Q

Which appellations may bottle a Muscat de Noel?

A

Lunel, Rivesaltes, and Saint Jean … NOT Frontignan or Mireval

161
Q

min. aging and encepagement for Banyuls Grand Cru?

A

min. 30 months in barrel, 3 years (5 years for Hors d’Age) encepagement - min. 75% grenache blanc, gris, noir, macabeu, muscat blanc a petit grains, muscat d’alexandrie, tourbat; max 10% accesoires - carignan, cinsaut, counoise, mourvedre, syrah

162
Q

What is Commandaria?

A

Dried grape wine (sun-dried for 2 weeks) from Cyprus named after the Crusaders, 2 main types - nonvintage fortified made from mavro; unfortified made with some portion of xynisteri

163
Q

What is Para liqueur? What is unique about it?

A

single vintage fortified wine made with grenache, shiraz, and mataro, matured in seasoned oak barrels for 28 years, made by Seppeltsfield

164
Q

Who is the largest producer of Marsala? Smaller artisanal label?

A

Cantine Florio or Pellegrino, De Bortoli

165
Q

What are the fortified wines of Sardinia?

A

Vernaccia di Oristano (sherry-like)
Giro di Cagliari (black grape)
Moscato di Sorso/Sennori (moscato bianco)
Cannonau di Sardegna
(Malvasia di Bosa can be sherry-like but is unfortified)

166
Q

2 PDO fortified wines from Greece? Pairing suggestions?

A

Mavrodaphne of Patras or Cephalonia PDO - baklava; Monemvassia-Malvasia PDO (oxidative) - saganaki

167
Q

3 fortified wines that may be made in a “rancio” style?

A

Rare Muscat of Rutherglen, Maury, Madeira, Sherry

168
Q

Where would you find fortified verdejo?

A

Rueda “Dorado” or Palido

169
Q

VOS vs. VORS sherries?

A

for amontillado, oloroso, palo cortado, or PX - average age of a lot drawn is 20 for VOS, 30 for VORS

170
Q

What 4 conditions spur the development of flor?

A

humidity from the poniente, alcohol level at 15-15.5%, moderate temperature between 60-70 degrees, and a absence of fermentable sugars, also primera yema (free-run juice)

171
Q

Marsala grapes

A 
Ambra/Oro - 
Grillo (best), 
Inzolia, 
Cataratto, 
Damaschino;

Rubino -
Perricone,
Calabrese (Nero Davola)

172
Q

What is the most used grape for generoso wines from Condado de Huelva DO?

A

zalema

173
Q

Dry wines from Sierras de Malaga DO come from what part of the region?

A

High elevation sites with continental climes 750+ m altitude, “dry” wines are less than 12 g/L RS

174
Q

What is the name for moscatel grano menudo in Malaga?

A

moscatel morisco

175
Q

White grapes of Sierras de Malaga

A

PX, moscatel (alejandria + grano menudo), SB, Macabeo; authorized: airen, doradilla

176
Q

What is the only native red grape of Malaga?

A

Romé - others recommended: CS, merlot, syrah, temp; authorized: garnacha, CF, PN, PV

177
Q

vinas de uvas pasificadas dulce

A

sweet wines from dried grapes

178
Q

vino de licor

A

fortified

179
Q

vino maestro

A

mistela

180
Q

vino tierno

A

sun-dried and fortified

181
Q

vino naturalmente dulce

A

unfortified PX or moscatel

182
Q

vino de uvas sobremaduras

A

late harvest (passerillage sur souche)

183
Q

Dry table wines can be produced in Malaga DO T or F?

A

True! from 70% PX, moscatel (grano menudo or alejandria)

Not just Sierras de Malaga!

184
Q

What is the minimum residual sugar level for all Port wines?

A

17.5 g/L

185
Q

EU regulations recognize Vin Doux Naturel as a separate style of wine than Vin de Liqueur ? T or F

A

False

186
Q

Aguardente used to fortify Porto must be produced in Portugal?

A

False

187
Q

What is Muscat de Noel?

A

Bottled before Dec. 1 - made in Lunel, and Rivesaltes, St Jean Minervois

188
Q

Where is Muscat de Noel NOT made?

A

Mireval , Frontignan

189
Q

Minimum RS for Muscat de Beaumes de Venise?

A

100 g/L (as opposed to 110 g/L for the Languedoc Muscats)

190
Q

Minimum RS for Muscat de Rivesaltes?

A

100 g/L

191
Q

Minimum abv for Rivesaltes, Maury, Banyuls, Rasteau, Muscats?

A

15%

192
Q

Monemvasia Malvasia aging requirements

A

2 years oxidative or 4 years total

193
Q

Min. aging for Carcevelos, Pico, Biscoitos, Graciosa

A

2 years

194
Q

Min. aging for Banyuls “traditionnel”

A

3 years (grenache only)

195
Q

Min. aging for Banyuls/Maury/Rivesaltes “Ambre”

A

3 years

196
Q

Min. aging for “Blanc” or “Rimage”

A

May 1 year following harvest

197
Q

Fine Marsala aging

A

1 year

198
Q

Marsala Superiore (or “Vecchio”) aging?

Superiore Reserva aging?

A

2 years,

4 years

199
Q

Marsala Vergine aging

A

5 years

200
Q

Marsala Vergine Stravecchio aging

A

10 years

201
Q

What is “concia”

A

Mosto coto - used as sweetener up to 1% - only for Ambra style, similar to arrope - used for cheap marsala

202
Q

What is “sifone”

A

Mistelle used as sweetener

203
Q

Oro/Ambra Marsala varieties

A

Grillo, Inzolia, Cataratto, Damaschino

204
Q

Rubino Marsala varieties

A

Perricone, Calabrese (Nero d’Avola), Nerello

205
Q

Who discovered Marsala for the British market?

A

John Woodhouse 1773 - fortified for safe shipment, claret was heavily taxed at the time

206
Q

Superiore-level only label terms

A

SOM (Superior Old Marsala), Garibaldi Dolce, London Particular

207
Q

Fine IP Marsala label term?

A

“Italy Particular” - no legal meaning

208
Q

How is Muscat of Rutherglen produced?

A

Fortified and aged under hot tin roofs

209
Q

What is the minimum RS for each Muscat VDN

A

Muscat du Cap Corse - 90

Muscat Beaumes de Venise - 100

Muscat de Rivesaltes, Languedoc - 110

Muscat de St Jean Minervois - 125

Master Sommelier Theory (68 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions