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Master Sommelier 2025 > Fortified Wines > Flashcards

Fortified Wines Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What are the terraces in Madeira known as? What rock are they carved out of?

A

Poios carved out of basalt

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2
Q

Is Frasqueira the product of a single varietal or blend? What percentage of the vintage wine on the label must comprise the blend? Why is it common for these wines to contain younger wines in addition to the vintage labeled wine?

A

May be single varietal or a blend. Minimum of 85% of fruit from the stated harvest must comprise the blend. These wines are topped up with younger wines during the aging process.

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3
Q

For how long is Madeira wine heated generally during the estufagem process? At what temperatures?

A

45-50 Celsius (113-122F) and held at these temperatures for at lest 3 months

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4
Q

What is Vermouth exactly?

A

Vermouth is a fortified wine flavored by maceration with additional herbs and spices and is properly called an “aromatized wine”

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5
Q

Colheita Tawny is aged for a minimum of how many years? Why may there be bottle variation among Colheita Tawny bottlings?Is it the product of a single vintage or a blend?

A

Minimum of 7 years in cask, though many stay for decades. There may be bottle variation because some producers do not bottle until they receive an order. Product of a single vintage.

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6
Q

Which style of Ruby Port replaced “Vintage Character”? Describe how it compares to basic Ruby Port.

A

Ruby Reserve or Premium Ruby

offers more complexity and character than basic ruby port.

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7
Q

Which town marks the southeastern corner of Jerez?

A

Chiclana de la Frontera

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8
Q

Is a Colheita Madeira produced from a single vintage or blend of vintages? Single grape or blend?

A

Single Vintage though 15% of other vintages can be added as the wine from the stated vintage must be present at a minimum of 85%. It may be a blend or a single varietal.

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9
Q

What three labeling terms can be used to indicate wines produced by the traditional torna viagem process? Who is a champion of this style?

A

Vinho da Roda
Vinho da Torna
Vinho da Volta

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10
Q

What are the three hybrid grapes allowed in Madeira production? Which can not be listed on a Madeira label?

A

Cunningham
Jacquet
Bastardo

Isabella cannot be listed on labels

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11
Q

What grapes are most commonly used in the production of Rubino Marsala? White grapes may make up a maximum of what %?

A

Perricone
Calabrese (Nero d’Avola)
Nerello Mascalese

white grapes make up a maximum of 30%

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12
Q

Describe the variation of the estufagem process chiefly used by the Madeira Wine Company? How is it different from the common estufagem practice?

A

Wines are placed in armazens de calor (rooms warmed by nearby tanks or steam pipes rather than direct heat) This process lasts much longer than three months, sometimes up to a year.

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13
Q

What are the names of the two modern practices that simulate the torna viagem in Madeira production today? Which is used for the production of higher quality wines?

A

Estufagem

Canteiro (used for higher quality wines)

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14
Q

Following initial fermentation, what is the alcoholic strength of Sherry base wines?

A

11-12.5%

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15
Q

List the five varietal styles of Madeira in order from sweetest to driest. Which style can require decades to soften?

A

Malvasia
Boal
Verdelho
Terrantez (close to Verdelho in sweetness)
Sercial (often require decades to soften up)

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16
Q

Summer temperatures on average are how many degrees higher in Jerez de la Frontera than in Sanlúcar de Barrameda?

A

20F

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17
Q

What happens to the flor in the heat and cold of the summer and winter? Spring and Autumn?

A

it thins and turns gray in the winter and summer. Grows vigorously during the spring and autumn forming a frothy white veil over the wine’s surface.

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18
Q

Who is responsible for making the first Marsala? When was this? Where?

A

John Woodhouse
1773
Sicily

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19
Q

Sherry fermentation goes through two stages? What are these stages called and how long does each last? How does the temperature differ between them?

A

Tumultuous Fermentation: hot vigorous fermentation phase lasting up to a week

Lenta: Slow fermentation, in which high temperatures subside and any remaining sugar in the wine is converted to alcohol over a period of weeks.

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20
Q

Name the Single Quinta bottling for the following producers. Warre’sTaylor’sDow’s

A

Warre’s (Quinta da Cavadinha)
Taylor’s (Quinta de Vargellas)
Dow’s (Quinta do Bomfim)

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21
Q

What is the movement of wine through a solera following drawing known as?

A

Trasiegos

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22
Q

How strong is the spirit used for fortification of Madeira?

A

95% abv

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23
Q

What determines when a fermenting wine destined to become Marsala is fortified?

A

The desired level of sweetness in the finished product.

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24
Q

Wines added to the top of a solera are called what?

A

añada

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25
Q

What is the subregion of Jerez that is characterized by having the most Albariza and is home to 80% of the vines in Jerez as well as most pagos of the area?

A

Jerez Superior in Jerez de la Frontera

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26
Q

For Wines with the designation of 12 or 15 years, is the entire solera or just the lot of wine drawn off eligible for the designation?

A

The entire solera

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27
Q

For how long must Solera Madeira age before release?

A

minimum of 5 years in the solera

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28
Q

What is the must for Sherry production called? What are the three states of this must called? Which is used for distillation? Which comes from the free run?

A

The must for Sherry production is called “mosto de yema”

The three stages are:

1) Primera Yema (free-run juice accounting for 60-70% of the total mosto de yema

2) Segunda Yema (Press wine)

3) Mosto prensa (used for distillation)

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29
Q

Which three aging designations allow for the addition of Mosto Cotto or sifone? Which do not?

A

Do allow:
Fine
Superiore
Superiore Riserva do.

Do not allow:
Vergine
Vergine Stravecchio
Vintage

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30
Q

Which grape replaced Verdelho as the island’s most planted grape following phylloxera?

A

Tinta Negra (formerly Tinta Negra Mole)

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31
Q

What aging designations may a Port that is “Tawny with Indication of Age” carry? How are these wine aged?

A

10, 20, 30, or 40 Years Old.These wines are aged in seasoned wood, racked once annually, often freshened with additional spirit or wine as evaporation takes its natural course, and are finally blended together prior to bottling.

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32
Q

Which Marsala Producer produces “Vecchio Samperi” and how is it different than all Marsala. What is it bottled as?

A

Marco de Bartoli

it isn’t fortified!

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33
Q

What is the overwhelmingly preferred grape for Sherry production that constitutes approximately 95% of the vineyard acreage in Jerez?

A

Palomino (Listán)

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34
Q

What are the five secondary classifications for biologically-aged Sherries? Which is destined to become Fino in style? Which may eventually emerge as an Amontillado?

A

Palma (destined to become Fino)
Palma Cortada (may emerge as Amontillado)
Palo Cortado
Raya
Dos Rayas

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35
Q

For how long is a Colheita Madeira aged prior to release?

A

Aged for a minimum of 5 years prior to bottling.

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36
Q

For wines labeled VOS or VORS who authorizes the right to use the terminology? From the solera, is it the lot of wine drawn off or the entire solera that is allowed to used these designations on the label?

A

Consejo Regulador of the DO

Applies to only an individual lot.

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37
Q

Which styles of Port are produced from a single vintage?

A

Late-Bottled Vintage
Vintage
Single Quinta Vintage
Colheita Tawney

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38
Q

There are three types of companies that are involved in the Madeira wine trade list them.

A

Production Companies
Shipping Companies
Partidistas

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39
Q

What is the heart of the biological aging process in Sherry known as? What does it translate to in English? What is it? What does it metabolize instead of sugar?

A

Flor del vino - “the flower”

It is a film-forming yeast that metabolizes glycerin, alcohol, and volatile acids in the wine.

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40
Q

Which secondary biological classification is the most coarse and highest in volatile acidity? What typically happens to these wines?

A

Dos Rayas

These wine’s are similar to Raya, but more rough and coarse in character and higher in VA. These wines are either blended and sweetened for lower quality or removed from the Sherry making process and turned into Sherry vinegar.

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41
Q

Sercial is considered the driest style of Madeira but can have up to what level of RS?

A

40-45 g/L

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42
Q

What are the terraces in Portugal called?

A

Patamares

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43
Q

How are grapes for Sherry production traditionally crushed? What are the name of the boots used for this? What are these laborers known as?

A

Traditionally crushed under the feet of laborers called pisadores wearing cowhide boots with angled nails on the soles known as zapatos de pisar

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44
Q

A bottle of Sherry may be labeled as En Rama? What does this mean? Which styles of Sherry can be produced in this manner?

A

Sherry “En Rama” refers to Sherry that is essentially straight form the cask or the closest thing to it. Only biologically-aged sherries are produced in this manner

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45
Q

How many years on average will a Port house declare a vintage per decade? Describe this style and any additional service required when serving it. When is it bottled?

A

3 out of every ten years. Vintage Port will continue to develop in the bottle for decades, shredding brash fruit in favor of more complex attributes, although many bottles are consumed in their youth. Vintage Port will shed a lot of sediment. Bottled before July 30 of the third year after harvest.

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46
Q

For how long are wines cask-aged during the process of Canteiro? Where does this take place? How is this different than Estufagem and what does it contribute to the wine in comparison, or rather what is absent from the finished product that is present in wines made from estufagem?

A

Minimum of two years in lodge attics.Wine is exposed to a much gentler, natural warmth of the sun as it undergoes a much slower process of maturation, preventing the burnt caramelization of sugars and resulting bitter flavors associated with the rapid heating of estufagem.

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47
Q

Why is a Colheita Madeira considered a bargain “Vintage” Madeira?

A

Because the wine is a product is theoretically from a single vintage bottling though it lacks the extensive aging and complexity and as a result the cost of a true Vintage Madeira, or Frasqueira.

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48
Q

What are the two generoso classifications of Sanlúcar de Barrameda? How do they compare to the other four general generoso style in the Jerez-Xérès-Sherry DO?

A

Manzanilla Fina: similar to Fino, although harvested about a week earlier, and results in a wine that is lower in alcohol and fortified to a lower degree. Manzanilla Pasada: Like Fino-Amontillado because it loses the protection of flor and begins to show more oxidative characteristics.

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49
Q

What is the process called wherein dry generoso wine is blended with sweeter wines produced from Moscatel and Pedro-Ximinez prior to bottling? Base wines that enter the cabeceo process must have a minimum abv of what %?

A

Cabaceo is the process

minimum abv of 17.5%

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50
Q

How does Tawny with an Indication of Age present compared to Reserve Tawny? Are they a blend or vintage?

A

These wines show a progressively more concentrated and developed character, reach a pronounced oxidative, ranch state by forty years of age. Produced by blending. Not single vintage.

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51
Q

Which two grapes in Sherry production are more commonly sunned following picking? What is this process called? For how long does this process generally last? What are the name of the grass mats that are used for this process?

A

Pedro Ximénez
Moscatel

The process is called soleo and generally lasts for a period of 1-3 weeks. Grapes are dried on grass mats known as esparato

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52
Q

For Solera Madeiras what is the maximum amount of a solera that can be drawn off each year? How many additions can be made annually to the solera?

A

10% is the maximum that can be drawn off every year. 10 total additions to the solera can be made annually

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53
Q

Prior to phylloxera there were 3,000 ha of vines on Madeira. How many are there today?

A

Just under 500ha

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54
Q

What are the two DO zones form which all Sherry is produced? In which DO must Manzanilla be aged?

A

Jerez-Xérès-Sherry DO

Manzanilla-Sanlúcar de Barrameda DO (Manzanilla must be aged in this DO)

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55
Q

What is the name of the most common vine training technique in Sherry? How does it work?

A

Vara y pulgar
Growers prune alternate spurs each year: one year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb)

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56
Q

What are the max yields for Jerez Superior? Elsewhere in the region?

A

80hl/ha in Jerez Superior

100hl/ha elsewhere in the region

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57
Q

What was the original ocean voyage that Madeira took to give it its distinctive character?

A

Tourna Viagem

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58
Q

Which style of Multi-vintage Madeira is usually labeled “Finest”, “Choice”, or “Select”? How old must the youngest wine be in the blend? What’s the oldest the youngest wine may be? Which grape dominates this style and what method is used for its production?

A

Seleccionado

youngest wine in the blend must be at least 3 years old but no older than 5.

Tinta Negra dominates and these wines are usually made by Estufagem

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59
Q

What VDN style is created in Jerez and from what grapes? What is the range of RS that these wines can demonstrate in the final product?

A

Vino Dulce Natural

Moscatel and PX are used

180-500g/L

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60
Q

To what range of abv% is a wine fortified to with the addition of spirit? How strong is the spirit?

A

The wine is fortified to 19-22% abv

77% abv is the strength of the aguardente

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61
Q

What is the coloring agent used in Sherry production called? What are the two subtypes and what is the difference between the two?

A

Vino de calor

Sanocho: combination of fresh must and must boiled down to 1/3 of its original volume and made into a syrup.

Arrope: same but reduced to 1/5 of its original volume.

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62
Q

For Solera Marsala wines, the wines must spend at least how many years in solera prior to bottling?

A

5 years

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63
Q

What percentage of a listed grape must comprise a multivintage bottling? Vintage bottling? What grape may never be listed on the bottle no matter what despite it being the island’s workhorse grape accounting for nearly 85% of its total production?

A

85% for multivintage bottling

100% for vintage bottlings

Tinta Negra may never be listed.

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64
Q

Following Sobretablas, Sherry destined to become Palo Cortado is fortified a second time to what % abv?

A

at least 17% abv, which destroys the flor that protects it from oxidation.

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65
Q

In what size barrels was Sherry traditionally fermented in? What kind of oak? How is most Sherry fermented today?

A

New American Oak butts of 600L

Today most Sherry is fermented in temperature-controlled stainless steel tanks.

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66
Q

What are the four Generoso Sherry Styles? Describe each in a few words.

A

Fino (15-18% abv): Light, delicate, almond-toned style characterized by a high concentration of acetaldehyde’s, a salty tang, and a final alcohol content of 15-18%

Amontillado (16-22% abv)Slightly more robust in character than Fino as a result of a loss of flor. Deeper in color, flavor, and strength than Fino.

Oloroso (17-22% abv): Heavily influence by oxidative aging. Meaning “fragrant”, demonstrates spicy, walnut tones and a smooth mouthfeel.

Palo Cortado: (at least 17% abv) Combines the rich body and color of an Oloroso with the penetrating yet delicate bouquet of an Amontillado.

67
Q

Estufagem wines may not be released until how many years after harvest?

A

two years after harvest

68
Q

What is a grower’s beneficio in regards to Port production? This is done on a matrix of how many factors? What are they?

A

Beneficio is the maximum amount of wine that may be fortified in a given year. Done based on a matrix of twelve factors:

Soil and Climate (7)
Location
Altitude
Exposure
Bedrock
Rough matter
Slope
Shelter

Vine Factors (5)
Type of vine
Planting density
Yield
Training system
Vine age

69
Q

What is the sweetest and softest style of Madeira and what is the best food pairings for it?

A

Malmsey or Malvasia

Best paired with a cheese course or dessert flavors of nut, caramel, and dried fruits.

70
Q

Which style tends to develop the darkest color with age?

A

Boal

71
Q

What is the name of the largest production company in Madeira who is responsible for half of the island’s exporters and producers? Who is the second largest?

A

Vinhos Justino Henriques

The Madeira Wine Company is the second largest

72
Q

What are lagares?

A

low, open, granite troughs where grapes are traditionally crushed by foot for Port.

73
Q

In regards to sweetness, Generoso styles of sherry are..?

A

Dry

74
Q

What are the two fundamental styles of Port? Describe what each generally brings to the table?

A

Ruby and Tawny

Ruby Ports, with the exception of well-aged Vintage Ports will display darker color, more youthful fruit and spice tones, and a more aggressive, fiery character.

75
Q

Reserve Tawny is aged for at least how many years prior to bottling? Blend or single vintage? Will it improve with age?

A

Aged for at least 7 years prior to bottling.
Blend from several vintages. Will not improve with additional bottle age.

76
Q

For Frasqueira, what heating method is used in its production?

A

Canteiro method is used.

77
Q

What is the name of the largest independent producer?

A

Henriques & Henriques

78
Q

What is the age range min/max for a bottle of Madeira labeled Special Reserve? Extra Reserve? What heating method is most commonly used for these styles?

A

Special Reserve (at least 10 years old, but younger than 15)

Extra Reserve (at least 15 but not older than 20)

both are made commonly by employing the Canteiro method.

79
Q

What is the most expensive style of Port produced? How much of the total output of Port production does it make up?

A

Vintage

1-3% of total production

80
Q

What river flanks Jerez?

A

Guadalquivir River

81
Q

Describe how Sercial’s expression evolves over time? (note-wise) How is it typically served? (what point of the meal) What is a good pairing suggestion for this style?

A

Over time youthful citrus notes evolve into a more complex almond bouquet.Suitable as an aperitifPairs well with light soups and consommés

82
Q

Why is mechanical harvesting in Madeira essentially impossible if not impractical?

A

The obstacle of terraces and the small size of vineyard holdings render mechanical harvesting unworkable.

83
Q

List the five types of Ruby Port.

A

Ruby
Ruby Reserve/Premium Ruby
Vintage
Single Quinta Vintage
Late-Bottled Vintage

84
Q

Which organization oversees and enforces the production of Port?

A

Instituto do Vinhos do Douro e Porto (IVDP)

85
Q

What are the three main soil types of Jerez? What is the main component of each?

A

Albariza (chalky, porous limestone)
Barros (clay)
Arenas (sand)

86
Q

When was the last split vintage in Port production?

A

‘94/’95

87
Q

What does the age indication on a bottling of “Tawny with an Age Indication” indicate? Which age designation do many Port connoisseurs prefer? Why?

A

The age indication is approximation of age based on the taste of the wine. It is not an average age of the blend. 20 Years is preferred by connoisseurs when the balance of fruit and mature characteristics is even and the spirit is finally integrated and the wine is not overly oxidized.

88
Q

What is lei do tergo?

A

Aka “law of the third”, it is a decree restricting sales of Port to one-third of a house’s total inventory annually

89
Q

What two agents are used in Marsala production for the purposes of adjusting color and sweetness levels? Describe what makes each unique.

A

Mosto cotto (cooked must)

Sifone (mistelle produced by fortifying unfermented grape must of overripe grapes)

90
Q

A bottle of Vintage Marsala’s year refers to what?

A

Year of fortification

91
Q

What does Envelhecido em Garrafa indicate on a bottle of Late-Bottled Vintage Port?

A

This indicates an additional minimum of three years of bottle aging prior to release. Often a sign of the highest quality in its category.

92
Q

What are the three most commonly used sweetening agents in the cabeceo? Which is the most common and produced from sunned Palomino grapes? Which is produced from Moscatel and Pedro Ximinez? Which grape is preferred for this?

A

Dulce Pasta (Mistela produced from sunned Palomino)

Dulce de almíbar (blend of sugar and Fino. Very Rare)

Mistela (produced from Moscatel and Pedro Ximénez. PX is preferred.)

93
Q

The wines of Madeira DOP may produced on the Madeira island itself and what other island?

A

Porto Santo

94
Q

What three additional terms may legally be listed on the labels of Medium Sherries?

A

“golden”, “milk”, or “brown”

95
Q

What were the five declared port vintages of the 90s?

A

‘91, ‘92, ‘94, ‘95, ‘97

96
Q

What do partidistas do? What are they similar to in regards to Sherry production?

A

Partidistas store wine and sell it at maturity to other traders for profit.Similar to almacenistas in Sherry production.

97
Q

How does the process of fortification for Sherry differ from Port and Madeira?

A

Fortification occurs at the conclusion of fermentation for Sherry. Port and Madeira are fermented during fermentation.

98
Q

Sherry Solera wines are often marketed with what year?

A

The year the solera was started.

99
Q

Wines destined for Oxidative aging are called what? What part of the pressing is used for their production?

A

Oloroso

Wines destined for Oloroso come from the segunda yema of the press.

100
Q

For how long must a bottle of Frasqueira be aged prior to release?

A

Frasqueira must be aged for a minimum of 20 years

101
Q

There are three general methods of fortification. What are they?

A

Arrest of fermentation during fermentation (Port and Madeira)

Arrest of fermentation at the conclusion of fermentation (Sherry)

Fortification of must prior to fermentations (vin de liqueur)

102
Q

How is the production of Marsala similar to both Port and Sherry?

A

Similar to both because it can be fortified at both the conclusion of fermentation and during it.

103
Q

For most port, aguardente will be added to the fermenting wine at a ratio of what?

A

1:4 ratio

104
Q

What is dulce de almibar?

A

Blend of invert sugar and Fino

105
Q

Plantings of Pedro Ximinéz in Jerez have diminished so greatly that the Consejo Regulador has granted special dispensation allowing producers to import the grape from which nearby DO?

A

Montilla-Moriles DO

106
Q

By law, from one of which three municipalities must all Sherry be matured in and shipped from ?

A

Jerez de la Frontera

El Puerto de Santa Maria

Sanlúcar de Barrameda

107
Q

Prior to 2010, the minimum amount of years a wine must be aged in solera was what? What is it now?

A

Three years prior to 2010

It is now two years

108
Q

Following flor development, developing wines enter an intermediary stage called what? How long does this stage usually last? In what kind of barrels are these wines kept in? What happens following this stage?

A

Sobretablas

6 months to a year in used 600L American Oak butts

Following Sobretablas the wines are classified for a second time.

109
Q

What are the 4 declared vintages from 2000 to today?

A

‘00, ‘03, ‘07, ‘11

110
Q

How many criaderas may be present at maximum? Minimum?

A

Up to 203 minimum

111
Q

What province in Spain is Sherry produced in?

A

Andalucía

112
Q

What must adjustment is made prior to fermentation? What is adhered to the grapes to assist in this process and aid clarification?

A

Acidification occurs prior to fermentation because Palomino provides notoriously low-acid must. Yeso (plaster) is adhered to the grapes to assist the clarification process when combined with cream of tartar producing tartaric acid.

113
Q

Name 5 grapes for red and white port production respectively.

A

Red:
Touriga Nacional
Touriga Francesa
Tinta Roriz
Tinta Cão
Bastardo

White:
Malvasia Fina
Rabigato
Gouveio
Esgana Cão
Viosinho

114
Q

For how long is Late-Bottled Vintage Port aged? In what vessel? How is it similar/different to vintage Port? Tawny Port? Does it need to be decanted?

A

Aged between 4-6 years in cask prior to bottling.Similar to Vintage Port in that it is produced from a single vintage’s harvest and that some are high enough in quality that they will improve with bottle age. One marked difference in regards to service when comparing LBV to Vintage is that most LBV are filtered prior to bottling so decanting isn’t necessary. Though the highest quality wines aren’t. Another is that they will reach maturity much sooner than Vintage Port. LBV is similar to Tawny in a way because of its lengthier aging prior to bottling. The wine achieves some of the mellowed tones of a Tawny, but retains the youthful fruit and directness that make it more a Ruby.

115
Q

Why does flor form on top of the wine rather than throughout the wine inside the barrel? What does this effectively do for the wine?

A

The yeast needs contact with oxygen to survive, thus it forms on the top of the wine in barrel protecting the liquid from oxidation.

116
Q

What styles of Sherry are created from the Cabeceo process? Which is made from a blend of Fino wines? Which is made from a blend of Oloroso? Which may include Amontillado in the blend?

A

Pale Cream (lighter fresher style blended from Fino wines)

Cream (produced from blended Oloroso)

Dry (paler style that contains a fair amount of sweetness)

Medium (rich amber Sherry that may include Amontillado in the blend.

117
Q

What temperature range is ideal for the formation of flor? What level of alcoholic strength is ideal? What wind current carries humid air that in combination with these prerequisites to create the ideal environment for the yeast to flourish?

A

60-70F is ideal

15-15.5%

Poniente Wind

118
Q

For Solera Madeira wines, those produced by fractional blending, what heating method is used for their production? Why can’t you find these outside of the island?

A

Canteiro method is most commonly used for Solera Madeiras. The EU does not permit the production of these wines so they aren’t allowed for export.

119
Q

What does Oloroso translate to in English?

A

Fragrant

120
Q

What are the two subvarieties of Palomino and which is more preferred? Why? Why must it be pressed quickly after picking?

A

Palomino Fino (more preferred because of its higher yields and disease resistance)

Susceptible to oxidation

Palomino de Jerez

121
Q

How does Verdelho present expresionally? How is it diferent than Sercial?

A

Medium dry wine of high acidity with a smoky, honeyed character. Slightly fuller in body than Sercial

122
Q

How many liters of juice may be pressed from 100kg of grapes? What must the remaining press go towards?

A

72.5 L may be pressed from 100kg of grapes. The remaining press goes towards non-classified wines or distillate.

123
Q

What are the two post-fermentation classifications for wines destined to become Sherry, how are they marked, to what strength are these wines fortified to, and what style are they destined to become?

A

Palo: marked with a circle and fortified to 15-15.5% abv. Destined to become more delicate Fino or Manzanilla styles.

Gordura: marked with a circle on the barrel and fortified to 17-18% which prohibits growth of flor. These wines are destined to become Oloroso Sherries.

124
Q

What is the name of the largest pago in Jerez?

A

Macharnudo

125
Q

For how long must a Canteiro wine age before being bottled?

A

Minimum of three years of aging with two in wood though the best will remain in cask for 20 years or more.

126
Q

What grapes are most commonly used in the production of Marsala Ambra and Marsala Oro (golden)?

A

Grillo, Inzolia (two that are most preferred for Oro), Catarratto, and Damaschino

127
Q

Describe how Raya is aged and to what % abv it is fortified to following sobretablas.

A

Raya had initial promise, but flor growth is anemic, or the flor completely died out during sobretablas. If this is the case then the wine’s robust character as a result of lack of flor is reinforced by further fortification. Second fortification results in abv of 17-18% and the wine emerges from sobretablas as an Oloroso

128
Q

For how long is basic ruby port aged? What vessels are commonly used for this purpose? Does it carry a vintage date? Briefly describe the style.

A

Often aged in bulk (in wood, cement, or stainless steel) for two to three years prior to bottling. Does not carry a vintage date. The wine is uncomplicated, deeply colored, and inexpensive.

129
Q

Which soil type do grapes come from that are destined for biological aging? Which part of the pressing is utilized?

A

Albariza soils produce the best grapes for biological aging and the juice from the primera yema are used for these styles of production

130
Q

What are the five white grapes most commonly used for Madeira production?

A

Sercial (Esgana Cão)

Verdelho (Gouveio)

Boal (Bual, Malvasia Fina)

Malmsey (Malvasia Branca de São Jorge)

Terrantez

131
Q

How does the solera system aid biological aging?

A

Trasiegos (movement of wine through the solera) refreshes the aging wines with oxygen and nutrients for the flor to survive.

132
Q

What are the name of the two winds that have the most significant influence in Jerez? How are they different?

A

Levante (hot, dry)

Poniente (cool, humid)

133
Q

When does fortification for Port take place usually? What is the spirit called that is used in this process? When does fortification take place approximately?

A

Open-top fermenters with pump-over systems and automated treading machines.aguardentefortification for port typically takes place when approximately 1/3 of the sugar content has been converted to alcohol

134
Q

What grape usually makes up 100% of the blend in Rainwater Madeira? How old must the youngest wine in the blend be? What level of sweetness is it? Light/Full? Where is this style the most popular?

A

Tinta Negra

youngest wine in the blend must be a minimum of three years old

Medium dry and light in style.

Most popular in the U.S.

135
Q

Describe basic Tawny Port and how it’s unique from the rest of the Tawny styles? Is it commonly drank as an aperitif or a digestif? Is this typically a blend?

A

Basic Tawny does not undergo the extensive cask aging that is critical to the style, but is simply paler wine- due to the provenance of grapes, a less thorough extraction, or the addition of white Port to the blend.Commonly drank as an aperitif.Typically this wine is the product of a blend of wines produced from lesser vineyards and vintages.

136
Q

What does fortification do for wines destined for this style?

A

Strengthens the base wine for the purpose of added body, warmth, durability, or ageworthiness

137
Q

What two aging designations may Sherry carry on the lablel? What do the acronyms stand for and what is the average age requirement for each?

A

VOS (Vinum Optimum Signatum/ Very Old Sherry) average age of 20 Years

VORS (Vinum Optimum Rare Signatum/ Very Old Rare Sherry) Average age of 30 Years.

138
Q

What is Single Quinta Vintage Port? When is it produced? How is it similar to Vintage Port?

A

The product of one estate’s harvest.Often produced in years when a Port house can’t confidently declare a vintage, but want to showcase the fruit of one of its better estates as vintage wine. Similar to Vintage Port in that it will improve with bottle age.

139
Q

Each level of a solera is known as what?

A

Criaderas

140
Q

What are the 5 aging designations of Marsala in order from youngest to oldest? List the aging requirements that correspond to each. Is there a vintage designation?

A

Fine (1 year in cask)

Superiore (2 years in cask)

Superiore Riserva (4 years in cask)

Vergine (5 years in cask, fortified after fermentation and style does not allow either mosto cotto or sifone additions, thus is secco in style)

Vergine Stravecchio (10 years in cask)

Yes there is a vintage designation and the vintage listed refers to the year of fortification.

141
Q

In a Sherry solera, for every liter of wine drawn from the solera, how many liters must remain?

A

For every liter drawn two must remain (formerly three)

142
Q

Which strain of Muscat is predominantly used for sweetening Sherry? What soil type is it typically planted on and near what town?

A

Moscatel (Muscat of Alexandria)

Mainly cultivated on the arenas soils near Chipiona

143
Q

In what suburb of Oporto has Tawny Port been historically aged in?

A

Vila Nova de Gaia

144
Q

What are the max yields for grapes in the Douro for both red and white respectively?

A

55hl/ha for red

65hl/ha for white

145
Q

What word sometimes replaces Colheita on a bottle of Colheita Madeira that is the translation of the word to English? What word is not allowed to be listed on labels?

A

“harvest” the word “vintage” is not allowed on the label

146
Q

List the seven Multi-Vintage Blend styles of Madeira.

A

Rainwater
Seleccionado
Reserve (Reserva)
Special Reserve (Reserva Especial)
Extra Reserve
20 Years Old, 30”, 40”
Solera

147
Q

How do shipping companies differ from production companies in Madeira? Where are they usually based? What do shippers typically do?

A

Shipping companies trade wine rather than make it like the production companies.
Usually the shipping companies are based in London

Shippers will typically select wines from a producer and then bottle under the shipper’s brand.

148
Q

How does the number of criaderas in a Sherry solera vary in relation to style? Which has more? Less?

A

Fino Sherries have more criaderas. Olorosos have less.

149
Q

What are the two earliest Madeira production companies that started in 1850?

A

Henriques & Henriques

Pereira D’Oliveira

150
Q

What is the age range minimum and maximums for a bottle of Madeira labeled Reserve (Reserva)?

A

at least 5 years old but under 10 years

151
Q

What were the two declared port vintages in the 50s? The three of the 60s? The three of the 70s? The three of the 80s?

A

1955 and 1958
1960, 1963, 1966
1970, 1975, 1977
1980, 1983, 1985

152
Q

How are most vines in Madeira trained? What are the names of the low trellises used in this form of vine training?

A

Most vineyards are trained in a pergola system. This is known as latadas

153
Q

Following estufagem, Madeira wines must enter a period of rest known as what and for how many days? Where does this take place in regards to vessel?

A

estágio for a minimum of 90 days in the stainless steel vat (estufa) before being transferred to cask for aging.

154
Q

Wines that are Palo Cortado have aged biologically/oxidatively/both?

A

Both. After sobretablas process of biological aging, if the wine is too rich it will be redirected toward an oxidative aging path.

155
Q

Which style of Marsala permits the use of mosto cotto?

A

Ambra

156
Q

What are back to back declared vintages known as? Why are they so rare?

A

Split Vintages

They’re rare because few shippers want to flood the market

157
Q

How does an autovinifier work?

A

Fermenting wine pumps over the cap by virtue of its own buildup of gas.

158
Q

What are the three levels of sweetness of Marsala and what are the corresponding RS ranges?

A

Secco (max 40g/L)

Semisecco (40-100g/L)

Dolce (min 100g/L)

159
Q

What does the date on a bottle of solera madeira indicate? Why can this be misleading?

A

The date indicates the starting date of the Solera.This can be misleading because wines older than the solera may be added.

160
Q

How does an Almacenista do business? Who are they commonly compared to in Madeira? Which producer has trademarked the term?

A

Almacenistas purchase young wines, age them, and sell the wines to shippers at proper maturity. Often compared to the Partidistas of Madeira. Lustau has trademarked the term.

161
Q

What is the mixture of fortification spirit and mature sherry that is used for the fortification process called? Why is Sherry fortified with this instead of direct addition of just the spirit?

A

mitad y mitad

it is a gentler way of fortification that is used to avoid shocking the young wine.

162
Q

What level of sweetness classification is Boal? Describe its expression.

A

Medium sweet, rich style of wine, in which the acidity is still powerful enough to dominate the finish.

Highly aromatic, the wines tend to display classic chocolate, roasted nut, and coffee notes.

163
Q

How does Tawny differ from Ruby port in general style?

A

Longer cask aging results in more complex, mature tones of toffee, dried fruit, and toasted nuts with time.

Master Sommelier 2025 (32 decks)

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