Fortified Wines Flashcards
True or False: Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.
True
Fortified wines are manipulated through the addition of _____, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness.
neutral grape spirit
Name the three great archetypes of fortified wine, yet each is utterly distinct.
Port, Madeira, and Sherry
The methodologies—or manipulations of the base material—have become inextricably linked to the terroir of the wines.
Marsala from _____; Vin doux naturel from ____; many of Greece’s OPE wines; Setúbal, Carcavelos, and Pico from _____; Sherry’s close cousins Málaga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula—Tarragona Clásico, Rueda Dorado, etc
Sicily; France; Portugal
True or False: Vermouth and quinquinas, fortified wines flavored by maceration of additional herbs, spices (cinchona bark is essential to the flavor of quinquinas) are properly considered _______ wines.
True; aromatized
There are three general methods of fortification.Describe the method for Port?
Port is produced from grapes grown and processed in the demarcated Douro region.
[The wine produced is then arrested/fortified by the addition of a neutral grape spirit known as aguardente in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content.]
What is an example of a wine that may be fortified after the fermentation has concluded producing a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup.
Sherry-After fermentation is complete, base wines are fortified with grape spirit in order to increase their final alcohol content. Fino and Manzanilla are fortified until they reach a total alcohol content of 15.5%. Those wines that are classified to undergo aging as Oloroso are fortified to reach an alcohol content of at least 17% They do not develop flor and so oxidise slightly as they age, giving them a darker colour.
The third method, in which grape must is fortified prior to fermentation, produces a ____ rather than a fortified wine or known as vins de liqueur.
mistelle–It is produced by adding alcohol to non-fermented or partially fermented grape juice.The addition of alcohol stops the fermentation and, Mistelle is sweeter than fully fermented grape juice, the sugars turn to alcohol.
Vin de liqueur: in Champagne, there is Ratafia; in Cognac, Pineau des Charentes; in Armagnac, Floc de Gascogne; in the Jura, Macvin du Jura.
What style of fortified wine relies on heat and oxidation to develop its particular character? • Port • Sherry • Madeira • Marsala
Madeira (correct answer)
• Port -no heat/oxidation
• Sherry -biological/oxidative aging
• Marsala -fortified with grape spirit either during or after fermentation with addition of either mosto cotto (cooked must) or sifone, a mistelle produced by fortifying the unfermented must of overripe grapes
What vin de liqueur is produced in Champagne? • Macvin du Jura • Ratafia • Pineau des Charentes • Floc de Gascogne
Ratafia (correct answer) -Champagne
• Macvin du Jura -Jura, France
• Pineau des Charentes -Cognac, France
• Floc de Gascogne -Armagnac, France
