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Fortified Wines Flashcards

1
Q

Málaga, Montilla-Moriles, and Condado de Huelva

A

Close relatives of Sherry in Southern Spain

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2
Q

Vermouth and quinquinas

A

fortified wines flavored by maceration with additional herbs and spices

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3
Q

What are the three general methods of wine fortification

A
  • arrested through the addition of spirit while sugars remain (Port)
  • fortified after the fermentation has concluded ( case of Sherry). Produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup.
  • grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liqueur (liqueur wines), but the EU has extended its definition to include all fortified wines.
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4
Q

Cognac, Pineau des Charentes; in Armagnac, Floc de Gascogne; in the Jura, Macvin du Jura.

A

Popular Vin de Liqueur in different French regions grape must is fortified prior to fermentation

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5
Q

Beneficio

A

fortification of wine with spirit

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6
Q

When is the fortification of wine with spirit done in Port production

A

When one third of the sugar content has been converted to alcohol, usually two to three days

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7
Q

Aguardente

A

Burning water, 77% ABV neutral grape spirit that fortifies wine to become Port

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8
Q

Pipe

A

Traditional barrel used for both aging and shipping Port wine

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9
Q

What is the most expensive style of Port to purchase

A

Vintage Port

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10
Q

What is the simplest style of Port

A

Ruby, aged in bulk for two to three years before bottling, uncomplicated, deeply colored and inexpensive

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11
Q

What is a Colheita Tawny

A

Vintage dated Port that spends a minimum seven years in cask

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12
Q

Where are the two places that Madeira can be produced

A

Island of Madeira or Porto Santo

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13
Q

Poios

A

Terraces on island of Madeira, ring the island’s perimeter

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14
Q

Latadas

A

Low trellises where vines are suspended on Madeira

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15
Q

Levadas

A

Canals in the peaks of Madeira that make agriculture possible

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16
Q

What are the three types of companies involved in the Madeira trade

A

Production companies who make the wine, Shipping companies who select wines from a producer, who bottles it under their name and they trade it under their name, and Partidistas, who store wine and sell it to other traders for a profit

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17
Q

What are the four noble white grapes of Madeira

A

Sercial (Esgana Cao), Verdelho (Gouveio), Boal (Bual, Malvasia Fina) and Malmsey (Malvasia Branca de Sao Jorge)

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18
Q

Sercial

A

driest Madeira wine, acidic, suitable aperitif, can go with soups and consommes

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19
Q

Verdelho

A

Medium dry Madeira, high acid, smoky, fuller in body than Sercial

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20
Q

Boal

A

Medium sweet, rich Madeira, good acidity, highly aromatic, chocolate and coffee notes, aged Boal is the darkest colored Madeira

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21
Q

Malmsey

A

Sweetest and softest Madeira, toffee, vanilla and marmalade aromas, good with cheese course, or dried fruit or caramel desserts

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22
Q

Rainwater

A

Madeira popular in the US, usually 100% Tinta Negra, medium dry and light, minimum three years old

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23
Q

Colheita Madeira

A

Offers consumer a “vintage” Madeira without the extended cask aging, complexity or cost of a true vintage Madeira (Frasqueira).Single Fvintage, aged minimum 5 years before bottling

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24
Q

Frasqueira

A

Vintage Madeira aged for minimum 20 years in cask, can be blend or single variety, the epitome of Madeira

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25
What three towns are allowed for maturing and shipping Sherry
Sanlucar de Barrameda, Jerez de la Frontera, El Puerto de Santa Maria
26
What are the three soil types of Jerez region
Albariza (chalky, white limestone), Barros (clay based, fertile but more difficult to work, in low lying valleys), Arenas (sandy, in coastal areas)
27
Jerez Superior
Sub region between Sanlucar de Barrameda and the Guadalete River just south of Jerez de la Frontera. 80% of the appellation's vines are here, with most pagos(vineyards) in Jerez de la Frontera
28
What are the three grapes authorized for the production of Sherry
Palomino (Listan), Pedro Ximinez (PX), Moscatel (Muscat of Alexandria)
29
Soleo process
Grape bunches are dried in the sun on esparto grass mats prior to pressing, usually PX and Moscatel
30
vara y pulgar
Traditional vine training system in Jerez, where growers alternate pruning of spurs each year, one year's vara (stick) becomes the next year's pulgar (thumb)
31
Mosta de yema
Must in Jerez
32
Mosto prensa
Press wine used for distillation in Jerez
33
Desfangado
Racking in Jerez, clarifies the must before fermentation
34
Mitad y mitad
mix of grape spirit and mature sherry used to fortify young Sherry gently
35
Flor de vino
Film forming yeast that is at the heart of the Sherry aging process
36
Which type of sherry undergoes oxidative aging
Oloroso; produced from pressed segunda yema must
37
flor de vino
film-forming yeast, second set of alcohol and die; they metabolize glycerin, alcohol and volatile acids in the wine
38
What conditions are required for flor to form
Humid air, temperature between 60-70 degrees, ae bsence of fermentable sugars and 15-15.5% alcohol in the wine, film forms on the wine and protects liquid from oxidation; these wines are sourced from finest albariza soils and produced from primera yerma
39
Sobretablas
intermediary stage for wines that develop under flor (biologically), 6 months to a year in 600 liter American oak butts
40
What are the classifications for wines developed under flor from best to worst
Palma, Palma Cortada, Palo Cortado, Raya, Dos Rayas
41
Criadera
Scale of butts in the solera system, can be anywhere from three to fourteen
42
Trasiegos
The movements of wine from one barrel to the next oldest in the solera system
43
Fino Sherry
light, delicate, 15-18% alchohol, made under flor
44
Amontillado Sherry
A Fino that has begun to develop oxidatively after flor disappears ,16-22% alcohol
45
Oloroso Sherry
Aged oxidatively, darker and richer than Fino, 17-22% alcohol
46
Palo Cortado Sherry
Rare wine, richness of the wine under flor leads to being redirected down an oxidative path, so it has the delicacy of an Amontillado and the richness of an Oloroso
47
Cabaceo
small scale blending of sherry which is then applied proportionally to the wine at large
48
Dulce Pasa, dulce de almibar and mistela
sweetening agents available to Sherry producers. Dulce Pasa is the most common and is mistela produced from sunned Palomino
49
Dulce de almibar
Blend of invert sugar and Fino, rare
50
Sancocho
Vino de color that has been reduced to one third of its original volume
51
Arrope
Vino de color that has been reduced to one fifth of its original volume
52
Pale Cream Sherry
Light style of Generoso Liqueur wine (vino de color added for sweetness) from Fino Wines
53
Cream Sherry
Dark, dense sherry of blended Oloroso with vino de color added for sweetness
54
Dry sherry
Pale style with vino de color added that may be fairly sweet
55
Medium sherry
rich Amber sherry that may have Amontillado in the blend; also has vino de color added
56
VOS and VORS
two new categories for Sherry wine of Certain Age
57
VOS
Vinum Optimum Signatum, average age of 20 years, 20L must remain for every liter taken out of the solera
58
VORS
Vinum Optimum Rare Signatum, average age of 30 years, 30 liters must remain for every liter that is taken out
59
Mosto cotto
cooked must; added to lower quality ambra Madeira to adjust color and sweetness
60
Sifone
Mistelle produced by fortifying unfermented must of overripe grapes
61
what grapes are used in ambra and oro styles of Marsala
the white grapes Grillo, Inzolia, also Catarrato and Damaschino (these two of less interest)
62
Perricone, Calabrese (Nero d'Avola) and Nerello Mascalese
Grapes used to produce Rubino Marsala wines
63
What are the three colors of Marsala wines
Rubino (red), Oro (golden) and Ambra
64
What are the time classifications for Marsala
Fine (one year), Superiore (two years), Superiore Riserva (four years), Vergine (five years), Vergine Stravecchio (ten years)
65
Marco de Bartolio
Top producer of Marsala, releases Vergine Marsala as "Vecchio Samperi" and it is dry unfortified table wine

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