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Old World > Fortified Wines > Flashcards

Fortified Wines Flashcards

1
Q

definition of a fortified wine

A

Wines either fully or partially fermented with alcohol (primarily grape spirit) added

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2
Q

What are the flavour differences in something that is fortified during fermentation and something fortified after. Give examples of each.

A

During fermentation=sweet (Port) After fermentation=dry (Sherry)

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3
Q

What is the Method Mistelle and 4 examples

A

Grape must is fortified PRIOR to fermentation. Previously known as vin de liqueur not included in fortified. Eg. Champagne, Ratafia ; Cognac, Pineau des Carentes; Armagnac, Floc de Gascogne ; Jura, Macvin du Jura

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4
Q

What is Rafatia ?

A

A fortified with using the method mistelle. Made from the third press of Champagne grapes (“stemyness” disappears with distillation)

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5
Q

When did Jerez become a DO?

A

1933 – oldest DO in Spain, one of oldest in Europe

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6
Q

What is the governing body in Jerez that insures integrated control systems from vineyard to shelves ? What does it guarantee?

A

El Consejo Regulador – guarantees quality and origin

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7
Q

What are the 5 things El Consejo Regulador are responsible for?

A

1 – Industry’s interperfessional organization

  1. Established the operating rules of the D.O.
  2. Guarantees the authenticity of the wines produced
  3. Acts as custodian of the collective assets of the D.O. Sherry
  4. Promotes in a wide sense: product quality, training, sales…
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8
Q

Sherry is the ______ most wine region in Europe

A

Southern

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9
Q

What are the 3 cities of the Sherry triangle?

A

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

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10
Q

How many hectars does Sherry DO have?

A

10,500 ha

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11
Q

What are the 2 winds that blow in Jerez?

A

Levante (East) – hot winds that shrivel grapes Poniente (West)- bring yeast in

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12
Q

Which of the three main cities has the most delicate and yeasty sherries?

A

Sanlucar de Barrameda – the Poniente wind blows from here

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13
Q

How many registered Bodegas in Jerez?

A
  1. 64-Bodegas de crianza y expedicion, 20-Bodegas de criana y almacenado, 19-Bodegas de zona de production
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14
Q

How many growers, co-ops and wine making plants does Jerez have?

A

2,800 growers, 7 co-ops, 45 wine-making plants

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15
Q

How many days of sunshine does the sherry region get?

A

300

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16
Q

What kind of soil does the Sherry region have?

A

albariza soil – chalky (high Calcium carbonate content)- creates crusty layer so water does not evaporate. High porosity to help keep the humidity. Other soils: arenas (coastal areas), barros (valleys)

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17
Q

What are the 3 main grapes in Sherry production

A

Palomino, Pedro Ximenez, and Moscatel

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18
Q

Which grapes makes the highest quality sherry?

A

Palomino Fino – large bunches, med sized fruit, pale green colour, colourless juice. Neutral grape

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19
Q

What pruning method do they use to to make in Jerez?

A

Vara y Pulgar (thumbs up)

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20
Q

Describe the harvesting of grapes for sherry. Timing, brix, how they are picked.

A

Grapes are early ripeners and picked in September. 11-12.5 Baume , 90% hand picked because tractors would ruin albariza soil

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21
Q

How are grapes for Sherry pressed?

A

Quick, whole bunch pressing, avoid oxidation, allows separation of juice qualities

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22
Q

Describe the fermentation process for Sherry

A

cool ferment, 22-26 C, stainless steel with cooling jackets. Slow or fast fermetnation.

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23
Q

Describe the base wine for Sherry?

A

aka Deslio made by the end of Nov. Dry white wine, 11-12.5%alc. Stored in 600L barrels that are 500L full to allow for oxygen to feed floor, but protect the rest of the wine from oxidation.

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24
Q

What is Flor?

A

veil of natural (local) yeast – different strains of Saccharomices Ellipsoideus. Protects wine from oxidation, perminant interaction with the wine. Requires precise living conditions b/t temp, humidity, aeration, alc content

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25
Q

Fino sherries are marked with __ on the barrel? Describe the style and the flor use.

A

Diagonal line. Lighter, elegant style with well developed flor. Fortified up to 15%

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26
Q

Oloroso sherrys are marked with ____ on the barrel. Describe the style

A

And “O”. Darker, heavier wines, no flor – fully oxidative. Fortified up to 17%

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27
Q

Wine aged with flor and without flor are also known as

A

Biological ageing and Oxidative ageing

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28
Q

What is sherry aged in and for how long

A

oak botas (butts) min 3 years – 600L barrels used for ageing Scotch after. American oak. Filled 500L. Aged in a criaderas y solera system.

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29
Q

Describe the solera system

A

New wine at the top called criadera, oldest wine at the bottom called solera. From the bottom you take out 1/3 of the wine to bottle and 2/3 remains. Emptying 1/3 of the 1st criadera into the solera row “saca” and continually filling each row down “racios” until the top criadera where the newest wine is put.

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30
Q

What do most bodegas look like?

A

Cathedrals. High ceilings, orientation towards poniente winds, albero floors. Stable micro-climatic conditions

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31
Q

Name for a dry sherry according to the Regulamento

A

Vinos Generosos

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32
Q

Name for natural sweet wines according to Reglamento

A

Pedro Ximenez & Moscatel

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33
Q

Name for blended styles of sherry according to reglamento

A

Vinos Generosos de Licor

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34
Q

What is the name of the sherry that undergoes both oxidative and biological ageing?

A

Amontillado

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35
Q

Describe Fino Sherry

A

Aged excessively through biological ageing under Flor. Pale staw colour. Pungent nose, fresh dough, dried nuts. Dry, light delicate taste.

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36
Q

Describe Manzanilla Sherry

A

Biological ageing in Sanlucar de Barrameda. Very pale straw, yeasty nose, almonds and cammomile, light and dry with slightly bitter palate and salty notes

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37
Q

Describe Amontillado sherry

A

partially aged with flor. Both Bio and Oxi. Ageing. Amber to plae mahogony. Slightly pungent, complex nutty nose, rounded palate, long aftertaste.

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38
Q

Describe Oloroso Sherry

A

exclusively oxidative ageing. Intense mahogany colour, darkens as it ages. Deep aromas, warm and complex, smooth full bodied. Glyceric and very long after taste.

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39
Q

Describe Palo Cortado Sherry

A

Very rare type of Oloroso sherry – long oxidative ageing of very fine wines. Bright mahogany colour. Deep aromas, touch of lactic note. Smooth full bodied. Rounder glyceric complex aftertaste.

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40
Q

Describe Pale Cream sherry

A

biological ageing, notes of almost, pale straw, sweet light and fresh on the palate. 100g/L sugar,

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41
Q

Describe the process of making Natural Sweet Wines (sherry)

A

Using Pedro Ximenez and Moscatel grapes. Extra maturaiton of grapes though sun drying the grapes “Soleo”. Partial fermentation of the grape must before fortification.

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42
Q

How are Vinos Generosos de Licor made?

A

Blending together dry wines with natural sweet wines (or concentrated grape must)

43
Q

What is a medium sherry?

A

A blend of amontillado sherry with a touch of sweet wines. Amber to light mahogany, nutty aroma, full bodied, rounded palate. “medium” sherries are called “golden”

44
Q

What is a cream sherry?

A

oloroso sherry with generous portion of natural sweet wines. Dark mahogany colour, dense appearance. Intense oloroso aroma with dried fruits and nuts, full bodied, sweet velvety on the palate.

45
Q

What is Pedro Ximenez sherry?

A

extremely dark mahogany colour, dense, syrupy appearance. Deep aromas of dried fruits, complexity with ageing leads to toffee and licorice. Very sweet, smooth velvety texture. Long aftertaste. Pair with dried fruit and chocolate.

46
Q

Minimum ageing requirements for VOS and VORS sherry

A

VOS min 20 years, VORS min 30 years

47
Q

VOS and VORS is only applicable for what 4 styles of sherry?

A

Amontillado, Oloroso, Palo Cortado, and Pedro Ximenez

48
Q

What does the 3 tier qualification procedure entail for VOS and VORS sherry

A
  1. blind tasting 2. analytical parameters 3. shipping quota
49
Q

Marquis de Pombal

A

1756 – set up measures to reduce fraudulent Porto

50
Q

Port production today is regulated by

A

Instituto do Vinho do Duero e Porto

51
Q

5 main grapes of Port production

A

Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinta Cao

52
Q

White grapes allowed in Port

A

Arinto, Cercial, Gouveio, Malvasia Fina, Viosinho, Verdelho

53
Q

Soil in Porto

A

Schist – a form of slate with strata that allow the vine roots to penetrate and grow.

54
Q

Where are vineyards located in Porto

A

Traditionally planted on sttep slopes (up to 60o) on terraces called Socalcos

55
Q

Where are port warehouses located and why?

A

Vila Nova de Gaia, a suberb of Oporto. Cooler climate near the coast optimal for maturing young wines in a cask

56
Q

What is the special device used in port making that automatically breaks the cap of skins during fermentation?

A

Auto-Vinification. Cycle acts every 20 min for up to 2 days.

57
Q

What is the system uses a numerical score to determine whether or not grapes can make port

A

Beneficio System - must score >1200 to make Port

58
Q

What spirit is port fortified with

A

Neutral brandy (77%alch) called Aguardente. Added in ratio of 1 part alch: 4 part fermenting wine

59
Q

When does fortification occur in Port making?

A

during fermentation, usually once 5-8% alch in the fermenting wine. Brings raises alcohol to 18-20%

60
Q

How much wine does a traditional Port cask hold. How much of that is aguardente?

A

550L 440L wine, 110L spirit

61
Q

What does the age indication mean on a bottle of Tawny port?

A

What a wine is supposed to taste like at that age, not necessarily the actual age of the wine.

62
Q

What are the 5 types of bottle aged port?

A

Vintage, Late-Bottle Vintage, Single Quinta, Ruby Reserva Port, Ruby Port

63
Q

What is ruby reserva port?

A

aka Premium Ruby – replaced the name “Vintage Character”

64
Q

What are the 3 types of wood aged port?

A

Tawny, Tawny with indication of age, Colheita

65
Q

What is Ruby Port?

A

the “house wine” of each lodge. Least expensive. Less than 1 year wood ageing, or not at all. Does not improve in bottle. Multiple vintages and vineyard sources. Consistent house styles. Quality depends on producer – best are aged up to four years.

66
Q

Vintage port accounts for ____ % of production.

A

3%

67
Q

Criteria for a vintage port

A

single harvest of superior quality from top vineyards (quintas), bottled 2-3 years after harvest, ust be declared by shippers/producers and approved by IVP tasting panel. Quality of vintage and market conditions are considered.

68
Q

When was the first Port vintage?

A

1734

69
Q

Late-Bottled Vintage (LBV)

A

Wine from good, but not necessarily great, single vintage. Not generally a declared year. Aged for 4-6 years in wood to speed up maturation – then bottled. Ready to drink upon release, some will improve in bottle.

70
Q

If a bottle says “Envelhecido em Garrafa” what does it mean?

A

A LBV that had an additional min 3 years of bottle ageing before release.

71
Q

Single Quinta Port

A

From a single vineyard. Made for vintage years, or as a special release in non-vintage years. Similar in style to LBV but aged longer after bottling and less in wood. Must state vintage on bottle. Ageworthy. Excellent value.

72
Q

Tawny Port

A

Inexpensive style blended from various vintaged of barrel-aged wines, often both red and white. Autovinification used during production. Best are at least 8 years old, no indication of age required on label.

73
Q

Tawny with Indication of Age

A

high quality wines, no legal requirements, age indication is more of a guideline. 10,20,30,40 are common.

74
Q

Colheita Tawny

A

Vintage dated port that spend a minimum of 7 years in cask (many stay in cask for decades). Some producerd like Calem will not bottle Colheita Tawny Ports until an order is made -> Bottle variation

75
Q

Vintage Character Port style

A

blended from various vintages and aged in wood for up to 4 years, said of have character of vintage port. More correctly called Fine Old Ruby Port

76
Q

Crusted Port style

A

best non-vintage ruby port. Blend of high quality wines aged for up to 4 years in cask and ideally 3 months in bottle. Throws heavy sediment like vintage port. Ready to drink upon purchase, though can improve.

77
Q

Port vintages since 1970

A

1970, 75, 77, 1980, 82, 83, 85, 1991, 92, 94, 97, 2000, 03, 07, 08, 09, 11

78
Q

What wine is made in DOC Moscatel de Setubal?

A

Fortified (18%) wood-aged, sweet Muscat (of Alexandria). 5-6 months skin contact post fermentation. Most NV blends, 5-6 years olf, up to 20-25. Located 30km south of Lisbon

79
Q

What types of soils are in Madeira vineyards and where are they located?

A

steeply terraced vineyards on volcanic soils. Most of production is done at high altitudes in the mountains.

80
Q

White grape varieties of Madeira

A

Sercial (Esgana Cao), Verdelho, Boal (Bual, Malvasia Fino), Malvasia (Malmsey Candida), Terrantez, Moscatel

81
Q

Red grapes of Madeira

A

Bastardo (Trousseau) and Tinta Negra Mole

82
Q

What type of trellising system do they use to grow Madeira grapes?

A

A Pergola system – vines are suspended on low trellises known as latada, in order to combat the dangers of fungal disease in damp, subtropical environment

83
Q

What are the canals used to make agriculture possible in Madeira

A

Levadas, canals on mountains edge

84
Q

Name the main Madeira production company and a large producer.

A

The Madeira Wine Company and Henriques&Henriques

85
Q

What is meant by companies trade wine, rather than make it

A

A shipper wil select wines from a producer, who will then bottle the wine under the shippers name

86
Q

What are Partidistas? Who are they similar to?

A

They store wine and sell it at maturity for profit. Similar to almacenistas of Sherry trade.

87
Q

special maturation of Madeira wines

A

wine is subjected to high temperature for several months, either by estufagem or hot attics (estufas).

88
Q

the name of the heating process that causes caramelizing of the sugars and promotes complete oxidation

A

maderization

89
Q

estufa do sol

A

finest wines are cask aged in lodges exposed to the sun for many years

90
Q

Vinho da Torno

A

an actual ship journey across the equator – very rare now aka Vinho de Roda, Vinho da Volta

91
Q

how hot/long to estufagems heat the wine for?

A

120oF for 6-12 months

92
Q

Armazens de calor

A

more delicate variation of Estufagem, involves placing wine in the armazens de calor - rooms warmed by nearby tanks or steam pipes rather than direct heat of the estufa. Lower temps for longer period of time (up to 1 yr). Used by Madeira Wine Company

93
Q

Canteiro Method

A

madeira wine are cask-aged for min 2 years in lodge attics. Gentler warmth of the sun, slower maturation, preventing burnt caramelization of sugars. Bottled min 3 years, best 20 years

94
Q

humidity of madeira causes what to happen with ageing of wine?

A

Alcohol decreases with long term ageing in casks. Often refortified before bottling.

95
Q

Sercial/Verdelho Madeira style

A

dry, served as aperitifs, alcohol added after fermentation complete

96
Q

Bual/Malmsey Madeira style

A

medium sweet and sweet madeiras, served with dessert or cheese. Fortification done during fermentation

97
Q

What does the age indication on a bottle of Madeira mean?

A

The age of the youngest component of the blend

98
Q

Selleccionado

A

Multi-vintage Madeira, 3-5 yr, made from lesser grapes, esp. Tinta Negre Mole

99
Q

Rainwater Madeira

A

Soft Verdelho style, lightest madeira, casks stored in open areas absorbed rain water during storms. Registered name of Barbeito firm

100
Q

Five Year Old Reserve (Reserva velho)

A

noble grapes used, must be 85% varietal, youngest wine in the blend is 5 years old

101
Q

10 year old Special Reserva Madeira

A

youngest wine in the blend is 10 years old. Labelled by variety if min 85% of blend

102
Q

15 year old Extra Reserva Madeira

A

youngest wine in the blend is 15 years old

103
Q

Vintage Madeiras (Garrafeira/Frasqueira)

A

Must be made from 100% of the variety stated. Must be aged a min 20 years in wood and two years in bottle before release.

Old World (4 decks)

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