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MONTH 2- Beer/Sake/Spirits, Fortified Wine, Burgundy, Central/Southern Italy > Fortified Wines > Flashcards

Fortified Wines Flashcards

You may prefer our related Brainscape-certified flashcards:
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1
Q

Fortified wines are manipulated through the addition of neutral grape spirit, with what purpose?

A

To strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness

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2
Q

What are examples of Fortified wines from all over the world?

A

France- VDN
Greece- OPE
Portugal- Setúbal, Carcavelos, and Pico
Spain- Tarragona Clásico, Rueda Dorado, Sherry’s close cousins: Málaga, Montilla-Moriles, Condado de Huelva

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3
Q

What are properly considered aromatized wines?

A

Vermouth and quinquinas

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4
Q

What is essential to the flavor of Quinquinas?

A

cinchona bark is essential to the flavor of quinquinas

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5
Q

What are Vermouth and quinquinas?

A

fortified wines flavored by maceration with additional herbs and spices (aromatized wines)

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6
Q

What are the 3 general methods of fortification?

A
  1. spirit added during fermentation (Port)
  2. spirit added when fermentation complete (Sherry)
  3. spirit added before fermentation
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7
Q

When a spirit is added before fermentation to the juice, what does this produce?

A

A “mistelle” rather than a fortified wine

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8
Q

What was “mistelle” once known as?

A

exclusively as vins de liqueur (liqueur wines), but the EU has extended its definition to include all fortified wines

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9
Q

What are examples of vin de liqeurs in France?

A

Champagne- Ratafia
Cognac- Pineau des Charentes
Armagnac- Floc de Gascogne
Jura- Macvin du Jura

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10
Q

What is one of the world’s oldest appellations?

A

the Douro was first demarcated in 1756

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11
Q

What is now a protected term in the EU?

A

“Port”

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12
Q

The production of Port is overseen and enforced by who?

A

The Douro Port Wine Institute, or Instituto dos Vinhos do Douro e Porto (IVDP)

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13
Q

What regulatory body absorbed the powers of the Commissão Interprofessional da Região Demarcada do Douro in 2003, which in turn replaced the Casa do Douro in 1995?

A

The Douro Port Wine Institute

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14
Q

What is the Casa do Douro?

A

A syndicate of growers’ guilds established in 1932 that assumed control over the regulation of viticulture

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15
Q

Why did the Casa do Douro lose many of its regulatory functions?

A

B/c it bought controlling shares in Royal Oporto, a port shipper and the surviving remnant of the Companhia Geral dos Vinhos do Alto Douro, the original oversight “company” established in the Douro in 1756

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16
Q

The IVDP requires Port houses to maintain compliance with what law?

A

The lei do tergo(“law of the third”), a decree restricting sales of Port to one-third of a house’s total inventory annually. I

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17
Q

The IVDP grants each grower’s beneficio authorization—the maximum amount of wine that may be fortified in a given year—based on what?

A

A matrix of twelve factors

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18
Q

What are the 12 factors of the beneficio authorization matrix?

A 
soil and climate factors are scored:
1. location
2. altitude
3. exposure
4. bedrock
5. rough matter
6. slope 
7. shelter
vine, itself, factors:
8. type of vine
9. planting density
10. yield
11. training system
12. vine age
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19
Q

What are the Maximum yields in the Douro for red grapes?

A

55 hl/ha

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20
Q

What are the Maximum yields in the Douro for white grapes?

A

65 hl/ha

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21
Q

For Porto, what are the preferred red grapes?

A

Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinta Cão, Tinta Barroca, Tinta Amarela, Tinta Francisca, Bastardo and Mourisco Tinto.

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22
Q

The preferred red grapes for Porto must constitute a minimum ___% of the blend

A

60%

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23
Q

For Porto, what are the preferred white grapes?

A

Gouveio, Malvasia Fina, Viosinho, Rabigato, Esgana Cão, and Folgasão

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24
Q

Many of the Douro’s vineyards are planted on what?

A

steep, terraced slopes

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25
Q

What one new Douro planting system abandons traditional terraces in favor of planting vines in vertical rows leading directly up the slopes?

A

Vinhos ao Alta

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26
Q

What are Patamares?

A

wider terraces that can be navigated by tractor, most common in Douro

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27
Q

Porto grapes are harvested by ___

A

HAND

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28
Q

In Porto, traditionally, grapes were foot-crushed and fermented in what?

A

low, open granite troughs called lagares

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29
Q

What are Autovinifiers?

A

an Algerian vinification technology in which the fermenting wine would be pumped over the cap by virtue of its own buildup of gas, became more and more common during labor shortages in the 1960s and 1970s

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30
Q

__ ___ ___ designed in the 1990s, and open-top fermenters with pump-over systems are newer alternatives for Porto

A

Automated treading machines

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31
Q

Ultimately, what is the goal of the short, two-to-three day Port fermentation?

A

to maximize extraction of color and flavor in the limited available time

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32
Q

What is Beneficio?

A

the fortification of wine with spirit

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33
Q

When does Beneficio occur?

A

when approximately 1/3 of the sugar content has been converted to alcohol

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34
Q

Porto is fortified to what abv?

A

19-22% abv

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35
Q

What is added to Porto to halt fermentation?

A

aguardente, “burning water”, a 77% abv neutral grape spirit.

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36
Q

What is the process of beneficio known to the French as?

A

mutage

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37
Q

For most Port, aguardente will be added to the fermenting wine in what ration?

A

1:4 ratio, although lower alcohol (and drier) styles of white Port are produced

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38
Q

What category in Port was pioneered in the late 2000s by Croft?

A

rosé Ports

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39
Q

How are White and Rose Ports made?

A

with lesser degrees of maceration

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40
Q

What choices following fortification determine the final style of the Porto?

A

the length of aging and the type of vessel

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41
Q

What is the traditional barrel used for both aging and shipping Port wine?

A

A pipe

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42
Q

Pipes used in the Douro Valley usually hold __ liters

A

550

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43
Q

Pipes in Vila Nova de Gaia may often contain ___ liters.

A

620

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44
Q

The size of a pipe used for shipping Port is set at ___liters

A

534.24

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45
Q

Pipes used for shipping Madeira or Marsala are ___ than those used for Porto

A

smaller

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46
Q

What are the 2 broad, fundamental styles of Port?

A

Ruby and Tawny

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47
Q

Ruby Ports, which include Vintage Ports, are ____

A

bottle-aged

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48
Q

What are Ruby ports in character?

A

display darker color, more youthful fruit and spice tones, and a more aggressive, fiery character

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49
Q

What are Tawny Ports in character?

A

cask-aged, and develop more complex, mature tones of toffee, dried fruits, and toasted nuts with time

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50
Q

Tawny Port, naturally, develops what as it ages in wood?

A

lighter, amber tones of color

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51
Q

Aging has historically occurred where in Porto?

A

the Port lodges of Vila Nova de Gaia, a suburb of Oporto, although this ceased to be mandatory in 1986

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52
Q

While the cooler air of coastal Oporto is preferable to the warmer Douro DOP for long-term maturation, what makes this a moot point today?

A

modern climate control

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53
Q

Today, many smaller quintas choose to age their Port wines where?

A

At their facilities in the Douro Valley

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54
Q

Describe basic Ruby Port

A

often aged in bulk (in wood, cement, or stainless steel) for 2-3 yrs prior to bottling. Uncomplicated, deeply colored, and inexpensive, no vintage date.

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55
Q

What is Ruby Reserve/Premium Ruby Port?

A

replaced the term “Vintage Character”, offers more complexity and character than a basic Ruby Port

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56
Q

____ Port is the most expensive style of Port to purchase and constitutes approximately 1-3% of production.

A

Vintage

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57
Q

A Port house will usually declare a vintage year only in exceptional harvests—often a given house will, on average, declare a vintage ___ years out of every decade.

A

3

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58
Q

Vintage Port must be authorized by the IVDP, and is aged in cask before being bottled when?

A

by July 30 of the third year after harvest

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59
Q

What is a Single Quinta Vintage Port?

A

the product of one estate’s harvest

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60
Q

Often, if a Port house cannot confidently declare a vintage, it may nonetheless do what?

A

showcase the fruit of one of its better estates as a vintage wine

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61
Q

What are examples of some Port Houses best estates?

A

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

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62
Q

What is a Late-Bottled Vintage Port:?

A

A ruby port that spends between 4-6 years in cask prior to bottling

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63
Q

What are the characteristics of a Late-Bottled Vintage Port?

A

wines obtain some of the mellowed tones of a Tawny Port, while retaining the youthful fruit and directness of a Ruby Port

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64
Q

LBV Port is always the product of what?

A

a single vintage

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65
Q

The majority of LBV wines are filtered prior to bottling and do not usually what?

A

improve with additional bottle age

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66
Q

What are higher quality styles of LBV Porto?

A

unfiltered, labeled as “Envelhecido em Garrafa,” indicating an additional min 3 years of bottle aging

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67
Q

Many wines labeled as Tawny Port do not undergo what?

A

the extensive cask aging that is critical to the style, but are simply paler wines—due to the provenance of grapes, a less-thorough extraction, or the addition of white Port to the blend.

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68
Q

What are Reserve Tawny Ports?

A

age for at least 7 years prior to bottling, blended from several vintages, retain some youthful freshness while gaining a hint of the creamy, delicate nature of a true old Tawny

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69
Q

Tawny Port will not improve with ____

A

additional bottle age

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70
Q

Tawny Port may be labeled with an indication of what?

A

Age- 10, 20, 30, or 40 Years Old.

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71
Q

Tawny Portos with Indication of Age show a progressively more concentrated and developed character, reaching what by 40 years of age?

A

A pronounced oxidative, rancio state

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72
Q

The age indication on a Tawny Porto is what?

A

not an average age of the blended wines in the bottle, but rather an approximation

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73
Q

The IVDP deems a Port labeled “10 Year Old Tawny” to __ like a 10 Year Old Tawny, regardless of the wine’s___ ___

A

taste, actual age

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74
Q

Many Port connoisseurs prefer what age of Tawny Port?

A

20 years of age, when the balance of fruit and mature characteristics is even, the spirit is finely integrated and the wine is not overtly oxidized.

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75
Q

What is a Colheita Tawny Port?

A

a vintage-dated Port that spends a min of 7 years in cask—many stay in cask for decades

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76
Q

What house that specializes in the Tawny style will not bottle it’s Colheita Tawny until an order is received?

A

Calem

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77
Q

What are among the longest-lived wines in the world?

A

The fortified wines of Madeira

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78
Q

Where is Madeira?

A

A subtropical island rising sharply from the Atlantic nearly 625 miles off the coast of Portugal

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79
Q

The wines of Madeira originally developed their distinctive character from what?

A

lengthy ocean voyages through the tropics, where the wines would be subjected to repeated heating and cooling.

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80
Q

What is approximated today by heating Maderia during the production process?

A

The torna viagem(“round trip”)

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81
Q

Madeira DOP wines may be produced on Madeira and where else?

A

the neighboring Porto Santo, the only other inhabited isle in the Madeira archipelago

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82
Q

What ring the island of Madeira’s perimeter like steps on the nearly vertical mountainside, and support viticulture on the vertiginous incline?

A

walls of basalt stone sustain terraces known as “poios”

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83
Q

What is Madeira’s soil?

A

fertile volcanic soils

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84
Q

On Maderia, most of the vineyards are trained on what?

A

a pergola system

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85
Q

On Madeira, vines are suspended on low trellises known as latadas, in order to combat what?

A

dangers of fungal disease in the damp subtropical environment

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86
Q

Madeira rises to a high altitude, the perpetual cloud cover over its mountainous interior results in abundant rainfall on the higher peaks which feeds what?

A

A system of levadas, or canals, and makes agriculture possible

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87
Q

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

A

mechanical

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88
Q

The average grower’s estate is 0.3 hectares, often separated among several plots; thus, production is concentrated in the hands of what?

A

several large companies

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89
Q

What regulates harvesting and production methods of Madeira wines?

A

Embroidery and Handicraft Institute of Madeira (IVBAM)

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90
Q

What are the 3 types of companies involved in the Madeira wine trade?

A
  1. Production Companies
  2. Shipping Companies
  3. . Partidistas
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91
Q

What do the production companies do in Madeira?

A

make the wine, most are based in Funchal, Madeira’s capital.

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92
Q

How many production companies are currently registered with the IVBAM?

A

8, but only 6 actively export wine

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93
Q

_____ is the largest company today in Madeira, and is responsible for half of the island’s exports

A

Vinhos Justino Henriques

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94
Q

What is The Madeira Wine Company?

A

formed as an association of exporters and producers in 1913, commands the second largest market share and produces recognizable brands such as Blandy’s and Cossart Gordon

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95
Q

What is the largest independent producer in Madeira?

A

Henriques & Henriques, also the only company that owns a significant amount of vineyards

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96
Q

What are Shipping companies?

A

They trade wine, rather than make it, and are usually based in London

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97
Q

A Madeira shipper will select wines from a producer, who will then bottle the wine under the _____

A

shipper’s brand

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98
Q

What is an example of a Madeira trader?

A

Broadbent Selections, a Shippping company founded by Bartholomew Broadbent (son of Michael) selects wines produced by Justino’s

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99
Q

What are Partidistas?

A

they store wine and sell it at maturity to other traders for a profit

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100
Q

Partidistas are similar to what of the sherry trade?

A

the almacenistas

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101
Q

What are the Madeira Production Companies?

A
  1. H.M. Borges (founded 1877)
  2. Henriques & Henriques (founded 1850)
  3. Madeira Wine Company (originally formed in 1913 as Madeira Wine Association, changed its title in 1981)
  4. Pereira D’Oliveira (founded 1850 as a partidista)
  5. Vinhos Barbeito (founded 1946)
  6. Vinhos Justino Henriques (founded 1870)
  7. Faria & Filhos (founded 1949)
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102
Q

What are the principal noble white grapes of Madeira today?

A
  1. Sercial (Esgana Cão)
  2. Verdelho (Gouveio)
  3. Boal (Bual, Malvasia Fina)
  4. Malmsey (originally Malvasia Candida, now more commonly Malvasia Branca de São Jorge)
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103
Q

What is Madeira’s workhorse, accounting for nearly 85% of its total production?

A

Tinta Negra (formerly called Tinta Negra Mole)

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104
Q

What is Tinta Negra capable of?

A

has been vilified in the wine press, but it is capable of producing good quality wines across a wide range of sweetness levels

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105
Q

Madeira regulations are a tacit acknowledgement of Tinta Negra’s poor reputation, as the DOP prohibits what?

A

using the name of the variety on labels

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106
Q

Old or new, Madeira wine without a variety on the label is likely the product of what?

A

Tinta Negra

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107
Q

If a variety (aside from Tinta Negra) is included on the label, the wine must contain a minimum ___ of the stated grape if it’s a multi-vintage blend, or ___ of the stated variety if a vintage is indicated

A

85%, 100%

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108
Q

What served as a precursor to many significant and long-lasting changes to the Madeiran viticultural landscape?

A

The incursion of phylloxera in 1872

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109
Q

Tinta Negra displaced ___ as the island’s most planted grape in the decades after Phylloxera

A

Verdelho

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110
Q

What was introduced to Madeira during the Phylloxera crisis?

A

American hybrid grapes (Cunningham, Jacquet, Isabella, and others)

111
Q

What two great noble varieties of the 19th century were not replanted on Madeira after Phylloxera?

A

the red Bastardo and the white Terrantez

112
Q

Describe Terrantez on Madeira

A

delivers a miniscule yield and is difficult to graft, is prized today but commercially insignificant

113
Q

What grape is virtually extinct in Madeira?

A

Bastardo

114
Q

What fetch growers a higher wage than grape-growing?

A

Bananas

115
Q

What are the Madeira varietal wines, in order from sweetest to driest?

A

Malvasia, Boal, Verdelho, and Sercial

116
Q

What is Sercial Madeira like?

A

A piercingly acidic dry wine that can often require decades to soften.

117
Q

The rare Terrantez also produces compelling Madeira wines at what level of sweetness?

A

comparable to Verdelho

118
Q

How are Sercial and Verdelho harvested and vinified?

A

harvested last, are separated from their skins prior to fermentation

119
Q

How are Boal and Malmsey harvested/vinified?

A

picked first, and may undergo a shorter fermentation on the skins

120
Q

If a sweeter style of Madeira is desired, what occurs during fermentation?

A

fortification with 95% abv grape spirit, imported from France

121
Q

___ Madeira may only ferment for a few hours prior to fortification, so that most of the sugar remains

A

Malvasia

122
Q

If a medium dry or dry wine is the goal, a winemaker will allow fermentation to continue for a longer period of time, but even the “dry” wines of Madeira contain what?

A

significant amounts of residual sugar

123
Q

After fortification, the young wine is then subjected to either the ___ or ___ process, the 2 modern heating methods that lend Madeira its distinctive character

A

Estufagem, Canteiro

124
Q

What is an estufa?

A

a stainless steel vat that warms the wine by circulating hot water through serpentine coils inside the tank

125
Q

In the estufa method, what occurs?

A

wine is heated to a temperature of 45-50° C (113-122°F), held there for at least 3mos; during this period sugars in the wine will slowly caramelize

126
Q

Once the Estufagem process is completed, the wine enters a period of rest (estágio) for a minimum ___ before being transferred to cask for aging.

A

90 days

127
Q

Estufagem wines may not be released until ___ after the harvest.

A

two years

128
Q

What is a more delicate variation on the Estufagem process?

A

Involves placing the wine in “armazens de calor,” rooms warmed by nearby tanks or steam pipes rather than the direct heat of the estufa

129
Q

What company chiefly uses the “armazens de calor” technique?

A

Madeira Wine Company

130
Q

The “armazens de calor” utilizes lower temperatures over a longer period of time—sometimes up to ___.

A

one year

131
Q

Producers use the ___ method for their best Madeira wines

A

Canteiro

132
Q

What occurs in the Canteiro process?

A

wines are cask-aged for a period of at least two years in lodge attics

133
Q

How is the Canteiro process superior?

A

wine is exposed to the 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 rapid heating

134
Q

Canteiro wines may be bottled at what age?

A

Min 3years of age, but the best Vinhos de Canteiro will remain in cask for 20 years or more

135
Q

What are some of the rarest and most treasured wines in Madeira?

A

Frasqueiras

136
Q

Describe the driest varietal Madeira, Sercial

A

displays searing acidity and, over time, its youthful citrus notes evolve into a more complex almond bouquet

137
Q

While considered dry, Sercial wines may still contain around ___ g/l RS

A

40-45

138
Q

Describe Verdelho Madeiras

A

a medium dry wine of high acid, with a smoky, honeyed character, slightly fuller in body than Sercial.

139
Q

Describe Boal Madeiras

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. With age, Boal tends to be the darkest Madeira in color.

140
Q

Describe Malvasia (Malmsey) Madeiras

A

the sweetest/softest style, toffee, vanilla, and marmalade aromas

141
Q

Describe the Multi-Vintage style blend of Rainwater

A

popular in the US, is usually 100% Tinta Negra, the youngest wine in the blend is a min 3yrs old, medium dry, and light in style.

142
Q

Describe the Multi-Vintage style blend of Seleccionado

A

often labeled “Finest,” “Choice,” or “Select,” a blended wine that is at 3-5yrs of age, dominated by Tinta Negra, heated in Estufagem, aged in tank rather than cask.

143
Q

What is a Madeira when labeled “Reserva”?

A

Between 5-10yrs of age

144
Q

What is a Madeira when labeled Reserva Especial?

A

10-15yrs of age, often made of a single noble variety, heated by the Canteiro method

145
Q

What is a Madeira when labeled Extra Reserve?

A

15-20yrs of age, often made of a single noble variety, heated by the Canteiro method

146
Q

What other age labeling can go on Multi-Vintage Madeira blends?

A

20, 30 and Over 40 Years Old

147
Q

What are Solera Madeiras?

A

Madeira wines produced by fractional blending and the Canteiro method

148
Q

Why can you not find Solera Madeiras outside of Madeira?

A

The EU does not permit its production

149
Q

In Madeira, A max ___ of a solera’s stock may be drawn off each year, and only __ total additions may be made to each solera.

A

10%, 10

150
Q

Solera wines will be bottled with the starting date of the solera, but wines added to the solera may actually be what?

A

older than the original wine—a solera on Madeira often served to extend the lifespan of a particular vintage, when there was little or no wine to sell in the following year

151
Q

What is Colheita (Harvest) Madeira?

A

from a single vintage (85% minimum required) and is aged for a minimum 5 years prior to bottling

152
Q

What may Colheita Madeiras be?

A

It may be a blend or a single varietal wine

153
Q

What do Colheita Madeira’s offer?

A

a “vintage” Madeira without the extended cask aging, complexity, or cost of a true Vintage Madeira, or Frasqueira.

154
Q

What is not allowed on labels in place of Colheita? What is?

A

“harvest” is sometimes used, “vintage” is prohibited

155
Q

What are Frasqueira Madeiras?

A

Vintage Madeira aged for a minimum 20 years in cask.

156
Q

Frasqueira, like Colheita, may be produced from what?

A

a single variety or a blend

157
Q

Since only a minimum 85% of the vintage is required, Frasqueira wines are topped up with what?

A

younger wines throughout the aging process

158
Q

Frasqueiras are produced and aged in what method?

A

the Canteiro method, may be aged for additional time, sometimes decades in glass demijohns after the period of cask aging

159
Q

What are Vinho da Roda/Vinho da Torno/Vinho da Volta Madeiras?

A

rarity, underwent an ocean journey across the equator

160
Q

Who produced [Vinho da Roda/Vinho da Torno/Vinho da Volta] Madeiras as late as the early 1900s?

A

Shortridge Lawton, now a brand of the Madeira Wine Company

161
Q

Where is Sherry produced?

A

Andalucía on the southern coast of Spain

162
Q

When did Sherry become a protected Spanish appellation?

A

in 1933 with the establishment of a Consejo Regulador

163
Q

What is the hottest wine region in Spain?

A

Jerez

164
Q

Where is Jerez located?

A

within the coastal province of Cádiz, flanked by the Guadalquivir River to the northwest

165
Q

What marks the southeastern border of the roughly triangular Sherry region?

A

The town of Chiclana de la Frontera

166
Q

The DO regulations require Sherry to be matured in and shipped from one of what 3 municipalities?

A
  1. Jerez de la Frontera
  2. El Puerto de Santa María
  3. Sanlúcar de Barrameda
167
Q

Sherry is the product of what 2 DO zones?

A

Jerez-Xérès-Sherry & Manzanilla-Sanlúcar de Barrameda

168
Q

The 2 Sherry DO’s differ in what way?

A

share an identical production zone and similar production guidelines, but Manzanilla-Sanlúcar de Barrameda must be aged in the seaside town of its name

169
Q

What alleviates the heat on the coast of Sherry?

A

cool Atlantic breezes

170
Q

Summer average temperatures may be nearly __° F higher in Jerez de la Frontera than in Sanlúcar de Barrameda

A

20

171
Q

What 2 winds are important to the Sherry region?

A

Levante & poniente

172
Q

What is the Levante wind like?

A

hot, dry wind intensifies the region’s heat, blows from the east and essentially cooks the grapes on the vine during ripening

173
Q

What is the Poniente wind like?

A

humid, Atlantic wind that alternates with the levante, and promotes the growth of flor

174
Q

What Three principal soil types characterize the Jerez region?

A
  1. albariza
  2. barros
  3. arenas
175
Q

Albariza soil produces the best Sherry, why?

A

chalky, porous, limestone-rich, of brilliant white color, moisture-retentive and retains water from autumn and winter rains, while the friable soil structure allows vine roots to penetrate deeply in a search for water trapped beneath its baked, impermeable surface during the arid growing season

176
Q

Where are the albariza soils concentrated on?

A

the gentle slopes of Jerez Superior

177
Q

What is Jerez Superior?

A

a sub-region between Sanlúcar de Barrameda and the Guadalete River, which flows into the Bay of Cádiz just to the south of Jerez de la Frontera

178
Q

80% of the appellation’s vines are located in Jerez Superior, and most pagos (vineyards) are located within the area of Jerez de la Frontera, including what?

A

Macharnudo, Añina, and Carrascal

179
Q

What is the largest pago in Jerez?

A

Macharnudo, at over 2000 acres

180
Q

What are the barros soils like?

A

more fertile, but more difficult to work, have a higher proportion of clay and are prominent in low-lying valleys.

181
Q

The sandy arenas soils are most common where?

A

in coastal areas

182
Q

What 3 white grapes are authorized for the production of Sherry?

A
  1. Palomino (Listán)
  2. Pedro Ximénez (PX)
  3. Moscatel (Muscat of Alexandria)
183
Q

___ a neutral grape that usually yields lackluster, low-acid table wines, is overwhelmingly preferred for Sherry and constitutes approximately 95% of the vineyard acreage in Jerez.

A

Palomino

184
Q

What 2 sub-varieties of Palomino are encountered in Jerez?

A 
Palomino Fino (more prevalent, prized for its higher yields and disease resistance)
Palomino de Jerez
185
Q

What are Moscatel and Pedro Ximénez predominantly used for?

A

sweetening Sherry; varietal bottlings of either grape are extremely rare in Jerez.

186
Q

Where is Moscatel mainly cultivated?

A

in the arenas soils near Chipiona

187
Q

Plantings of Pedro Ximénez in Jerez have diminished so greatly that the Consejo Regulador has granted special dispensation allowing producers to do what?

A

import Pedro Ximénez must from the nearby Montilla-Moriles DO

188
Q

What grapes usually undergo the soleo process?

A

Moscatel and Pedro Ximénez for a period of 1-3 weeks, Palomino rarely for longer than 24 hours, often not at all.

189
Q

What is the “soleo” process?

A

grape bunches are dried in the sun on esparto grass mats prior to pressing

190
Q

In Jerez, each vine is commonly trained in the traditional manner of what?

A

vara y pulgar, in which 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).

191
Q

What are Maximum yields for Sherry?

A

80 hl/ha in Jerez Superior, 100 hl/ha elsewhere

192
Q

Although modern mechanical methods now reign, grapes were traditionally crushed and pressed under what?

A

the feet of pisadores (laborers) wearing zapatos de pisar—cowhide boots with angled nails on the soles

193
Q

Why must Palomino Fino be pressed quickly after picking?

A

It is prone to rapid oxidation

194
Q

For Sherry, A maximum __ liters of juice may be pressed from __kg of grapes

A

72.5, 100

195
Q

The must (mosto de yema) is divided into what three stages of quality?

A
  1. primera yema (free-run juice, accounting for 60-70% of the total mosto de yema)
  2. segunda yema (press wine)
  3. mosto prensa (poorer quality press wine for distillation).
196
Q

Before fermentation commences, the Sherry must is what?

A

acidified—Palomino provides a notoriously low-acid must

197
Q

Today, most producers add what to their Sherry must?

A

tartaric acid directly and utilize a system of racking (desfangado) to clarify the must before fermentation begins.

198
Q

Classically, Sherry base wines underwent alcoholic fermentation in what?

A

new American oak butts of 600 liters, a seasoning technique that would both impart tannin to the wine and leech oak flavor, neutralizing the wood before it was employed in the aging processes

199
Q

Today, most Sherry is fermented in what?

A

temperature-controlled stainless steel tanks of 50,000 liter capacity

200
Q

The Sherry fermentation is divided into what 2 stages?

A
  1. tumultuous fermentation, a hot and vigorous initial phase lasting up to a week
  2. lenta, or slow fermentation, in which high temperatures subside and any remaining sugar in the wine is converted to alcohol over a period of weeks
201
Q

What 2 divergent paths of aging divide Sherry wines?

A

biological and oxidative aging

202
Q

At the conclusion of fermentation, the Sherry wine is classified in what way?

A

each tank is either classified as palo (marked with a vertical slash) or as gordura (marked with a circle)

203
Q

Wines marked as palo are fortified to what?

A

15-15.5% abv and are destined to become the more delicate Fino or Manzanilla styles

204
Q

Wines marked as gordura are fortified to what?

A

17-18%—a high level of alcohol that will not permit the growth of flor—and will become Oloroso Sherries

205
Q

Since direct fortification would shock the young sherry wine, what occurs?

A

a gentler mixture of grape spirit and mature Sherry, “mitad y mitad,” is used

206
Q

What is used for Sherry ageing?

A

old Sherry butts of American oak

207
Q

Fino and Manzanilla styles undergo ___ aging, whereas Oloroso Sherry undergoes ___ aging.

A

biological, oxidative

208
Q

At the heart of the biological aging process in Sherry is what?

A

the film-forming yeast, flor del vino—the “flower.”

209
Q

While the normal yeasts responsible for alcoholic fermentation die as the wine’s sugar is wholly consumed, what arrives?

A

a specialized set of yeast species (of the genus Saccharomyces), to metabolize glycerin, alcohol, and volatile acids in the wine

210
Q

What are prerequisites for the development of flor?

A
  • Humid air carried on the poniente wind
  • a moderate temperature between 60°-70° F
  • an absence of fermentable sugars
  • a particular level of alcoholic strength (15-15.5% abv)
211
Q

As flor requires contact with oxygen, it forms what?

A

a film on the surface of the wine that will protect the liquid from oxidation

212
Q

What is the seasonal growth of flor?

A

grows vigorously in the spring and autumn months, forming a frothy white veil over the wine’s surface; in the heat and cold of the summer and winter it thins and turns gray.

213
Q

Wines that develop under flor will enter what intermediary stage?

A

the Sobretablas, for a period of 6mos-1yr, during which the course of the wines’ evolution may be redirected

214
Q

What are the options for second classifications of Sherry that developed flor?

A

Palma, Palma Cortada, Raya, Dos Rayas

215
Q

What are Palma Sherries?

A

Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.

216
Q

What are Palma Cortada Sherries?

A

A more robust Fino, which may eventually emerge as Amontillado

217
Q

What are Palo Cortada Sherries?

A

A rarity, flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen

218
Q

What are Raya Sherries?

A

Despite its initial promise, flor growth is anemic, or the protective yeast has died completely, robust character is reinforced by further fortification to 17-18%, and emerges from Sobretablas as an Oloroso.

219
Q

What is a Dos Rayas second classification?

A

The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar

220
Q

After the second classification, the Sherry wines are ready to begin what?

A

the long aging process

221
Q

In 2010, authorities decreased the minimum solera aging required before bottling from __ years to ___

A

3, 2

222
Q

Rarely are Sherry wines marketed as vintage wines; most enter a system of fractional blending known as the solera, wherein what occurs?

A

new añada (vintage) wines enter an upper scale, or tier, of butts known as a criadera

223
Q

Several descending criadera scales separate the young wines from the ___—the tier of butts from which wine is drawn and bottled.

A

solera

224
Q

For every liter of wine drawn from the solera, __ (formerly three) must remain

A

2

225
Q

Solera butts are only partially emptied at a time and refreshed with wines from the first criadera in movements of wine known as __

A

trasiegos

226
Q

The movement of wine from one butt to another provides ___; the addition of añada wines provides a constant influx of ___ for the flor to prosper

A

oxygen, nutrients

227
Q

What is Fino Sherry like?

A

a light, delicate, almond-toned style characterized by a high concentration of acetaldehydes, a salty tang, and a final alcohol content of 15-18%.

228
Q

As Fino matures, the flor may finally disappear. In this case, the Fino begins to what?

A

age oxidatively, taking on a more robust, hazelnut character and slowly increasing in alcohol

229
Q

If the loss of its protective veil is not ruinous and the wine is of good quality, it has the capacity to evolve into what?

A

a Fino-Amontillado, finally becoming an Amontillado as its flavor, strength and color deepen

230
Q

The final alcohol content of Amontillado must be what?

A

between 16% and 22%

231
Q

What is the darker Oloroso style like?

A

Oloroso, meaning “fragrant,” demonstrates spicy, walnut tones and a smooth mouthfeel, 17% to 22% abv

232
Q

The rare Palo Cortado combines what elements?

A

the rich body and color of an Oloroso with the penetrating yet delicate bouquet of an Amontillado

233
Q

What are generoso wines?

A

Totally dry in character- Fino, Amontillado, Oloroso, and Palo Cortado

234
Q

Sanlúcar de Barrameda has its own classifications for generoso wines, what are they?

A
  • Manzanilla Fina
  • Manzanilla Pasada
  • Manzanilla Olorosa
235
Q

What is Manzanilla Fina?

A

similar in style to Fino, although the harvest occurs about a week earlier, and the resulting wines are lower in alcohol and fortified to a lower degree.

236
Q

Manzanilla wines are entered into—and moved through—the solera more ___ than a standard Fino.

A

quickly

237
Q

What is Manzanilla Pasada?

A

like Fino-Amontillado wines, lose the protection of flor and begin to show some oxidative characteristics

238
Q

What are the Generoso Sherry Styles?

A 
Fino
Amontillado
Oloroso
Palo Cortado
Manzanilla Fina
Manzanilla Pasada
Manzanilla Olorosa
239
Q

Although Sherry may be bottled as a dry generoso wine directly from the solera, it is more likely to be what?

A

sweetened and blended before sale

240
Q

What is the sweetening process known as in Sherry?

A

The cabeceo

241
Q

Base wines entered into the cabeceo must have a minimum abv of what?

A

17.5%

242
Q

What sweetening agents are available to the Sherry producer?

A
  • dulce pasa
  • dulce de almíbar
  • mistela (produced from must of sunned Moscatel or PX)
243
Q

What is Dulce pasa?

A

mistela produced from sunned Palomino, is the most common sweetening agent in modern Jerez

244
Q

What is Dulce de almíbar?

A

a blend of invert sugar and Fino, is rare

245
Q

A Sherry house may also adjust the color of the final wine with what?

A

vino de color, a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must

246
Q

For vindo de color, If reduced to 1/3 of its original volume, syrup is called ___; if reduced to 1/5, called ___

A

sancocho, arrope

247
Q

Vino de color, naturally, also adds a level of what?

A

sweetness to the wines

248
Q

Generoso Liqueur wines produced by the vindo de color blending process include what?

A
  • Pale Cream- lighter, fresher style blended from Fino wines
  • Cream- darker, denser product of blended Oloroso
  • Dry- paler style, contains a fair amount of sweetness
  • Medium- rich amber, may include Amontillado in blend
249
Q

Producers may legally label Medium Sherries with additional traditional terms, such as what?

A

“Golden,” “Milk,” or “Brown.”

250
Q

In the past, shippers relied heavily on who when configuring their Sherry blends?

A

almacenistas

251
Q

The role of almacenistas today is minor, and the term itself has been trademarked by who?

A

Lustau

252
Q

Although the role of Moscatel and Pedro Ximénez in Sherry production is often supporting, wines produced solely from sunned grapes are occasionally sold as what?

A

Vino Dulce Natural, or “naturally sweet wine.”

253
Q

Vino Dulce Natural’s are fortified after a partial fermentation and their Sugar content is what?

A

from 180 to 500 g/l

254
Q

In 2000, the Consejo Regulador for Jerez created what 2 new categories for Sherry Wines of Certified Age?

A

VOS and VORS

255
Q

What are VOS Sherries?

A

Vinum Optimum Signatum or “Very Old Sherry”, may be applied to solera wines with an average age of over 20 years.

256
Q

What are VORS Sherries?

A

VORS—Vinum Optimum Rare Signatum, or “Very Old Rare Sherry”—may be applied to solera wines with an average age of over 30 years

257
Q

What are the only wines authorized for consideration of VOS and VORS?

A

Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez

258
Q

Marsala is a fortified wine from the island point of Sicily, first manufactured when?

A

in 1773 by the English Port and Sherry merchant, John Woodhouse

259
Q

Marsala wines are fortified with grape spirit when?

A

either during or after fermentation, depending on the desired level of sweetness

260
Q

What is sifone?

A

a mistelle produced by fortifying the unfermented must of overripe grapes

261
Q

The addition of either mosto cotto (cooked must) or sifone are used to adjust what in Marsala?

A

both color and sweetness

262
Q

Marsala DOC wines are available in what 3 colors?

A
  1. ambra
  2. oro (golden)
  3. rubino
263
Q

Ambra and Oro styles of Marsala are produced from what grapes?

A

White grapes- Grillo, Catarratto, Inzolia (Ansonica), and Damaschino

264
Q

What are the preferred white grapes for Oro and Ambra styles of Marsala?

A

Grillo and the more delicate Inzolia, (Catarratto and Damaschino are high-yielding grapes of less interest)

265
Q

What is the Ambra style of Marsala like?

A

of lower quality and is the only style that permits the practice of concia

266
Q

What is the practice of Concia?

A

the addition of mosto cotto (cooked must)

267
Q

Rubino wines are produced from what red grapes?

A

Perricone, Calabrese (Nero d’Avola), and Nerello Mascalese. (White grapes may comprise a max 30%)

268
Q

The three colors of Marsala will also have their sugar content defined on the label as what?

A
  • Secco- max 40 g/l RS
  • Semisecco- 40-100 g/l RS
  • Dolce-minimum 100 g/l RS
269
Q

Marsala is further classified by the time it spends in cask as what?

A 
1yr- Fine
2yrs- Superiore
4yrs- Superiore Riserva
5yrs- Vergine
Min 10yrs- Vergine Stravecchio
270
Q

Vergine Marsala is fortified after fermentation and the style does not permit what?

A

the addition of either mosto cotto or sifone; thus, it must be secco in style

271
Q

Solera versions of Marsala also exist, and must spend at least ___ years in the solera prior to bottling

A

Five

272
Q

Marco de Bartoli, one of the most revered producers of Marsala, releases his Vergine-quality “Vecchio Samperi” as what?

A

vino de tavola due to its lack of fortification

273
Q

Vintage Marsala does exist and the vintage refers to the year of ___.

A

fortification

MONTH 2- Beer/Sake/Spirits, Fortified Wine, Burgundy, Central/Southern Italy (6 decks)

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