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WSET Level 3 > Fortified Wines > Flashcards

Fortified Wines Flashcards

1
Q

What are the 3 distinct soil types found in Jerez.

A

Albariza - most important - chalky

Barros - clay - inferior

Arenas - sandy - inferior

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2
Q

A small group of producers that are permitted to mature Sherry but not sell it is called what.

A

Almacenistas

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3
Q

What is the climate in Jerez?

A

Hot Mediterranean, sunny

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4
Q

Aging warehouses in Jerez, Sanlucar de Barrameda or Puerto de Santa Maria are called what.

A

Bodegas

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5
Q

What are the 2 winds that affect the climate in Jerez?

A

Poniente - is cool and humid

Levante - is hot and drying

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6
Q

What are the 3 grapes permitted in Jerez used to make sherry?

A

Palomino (thrives on Albariza)

Pedro Ximenez PX - used to make sweet wine

Muscat of Alexandria (Moscatel) - grows best in Arena soils used to make sweet wines

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7
Q

What is the grape used to make Dry Sherries?

A

Palomino

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8
Q

What does flor feed upon?

A

Alcohol and Oxygen to produce CO2 and acetaldehyde which gives certain sherries their unique flavour.

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9
Q

Flor cannot thrive off wine above what level of abv?
A) 12%
B) 15.5%
C) 17%

A

B) 15.5%

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10
Q

PX and Muscat are raisinated in the sun prior to making sweet sherries.

A

True

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11
Q

Finos are fortified to _ % abv and Olorosos _ % abv.

A

15% and 17%

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12
Q

Wines that have a well developed flor and light body are classified as Fino where fuller body and little to no flor developed are classified as Oloroso.

A

True

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13
Q

The maturation system used for Sherry is called what.

How does it work?

A

Solera - fractional blending

Young wines are blended with older wines in a criaderas (3-14)
Each criadera is blended with a slightly younger wine from a higher criadera to achieve consistency.

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14
Q

What are the 8 styles of Sherry?

A 
Fino
Manzanilla 
Amontillado 
Palo Cortado
Oloroso
Pedro Ximenez (PX)
Cream
Pale Cream
  • all made mainly of Palomino except PX
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15
Q 
Which of these Sherry styles is not aged oxidatively?
A) Fino
B) Oloroso
C) Amontillado
D) PX
A

A)

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16
Q 
Which of these wines are fortified after fermentation
A) Port
B) Madiera
C) Vin Doux Naturels
D) Rutherglen Liqueur Muscat
E) Sherry
A

E) Sherry

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17
Q 
Which of these wines are not aged biologically? 
A) Fino
B) Manzanilla
C) Amontillado 
D) Palo Cortado
A

C + D

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18
Q

What is Vinos Generosos?

A

Dry Sherry bottled directly from Solera System - low volume, premium price

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19
Q

Montilla-Moriles is fortified after fermentation.

A

True

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20
Q

Describe Fino.

A

Pale lemon, aromas of almonds, herbs, and dough. Sometimes tangy, salty. Should be consumed fresh.

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21
Q

Describe Olorosos.

A

Deep Brown dominated by oxidative aromas like toffee, leather, spice and walnut. PX adds flavour of dried fruit. Alcohol level of oldest wines can reach 22%.

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22
Q

Describe Amontillado.

A

Amber or brown - yeast and oxidative aromas. Halfway between a Fino and Oloroso.

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23
Q

Describe Palo Cortados.

A

Rare and considered finest sherry.

Have flor character of Amontillado and weight of Oloroso. Expensive.

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24
Q

Describe PX Sherry.

A

Deep brown intensely sweet. Dried fruit, coffee and liquorice.

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25
Q

What are the 3 Categories of sherries known as Vinos Generosos de Licor.

A

Pale Cream - sweetened fino

Medium Sherry - Amontillado and sweet sherry blend

Cream Sherries - Oloroso and sweet sherry blend

26
Q

What is Manzanilla.

A

Wines matured in the coastal town of Sanlucar de Barrameda - separate DO to Jerez. Wines have an intense tangy aroma - most famous is Manzanilla Fina.

Manzanilla Passada is Amontillado style.

27
Q

What is VORS and VOS?

A

Age indication classifications for Sherry. Avg age of blend is 30 yrs old.

28
Q

What is the climate for Madeira?

A

Hot, humid and sub tropical.

29
Q

What is the climate for Port in Duoro Valley and Vila Nova de Gaia.

A

Duoro Valley - hot continental

Vila Nova de Gaia - warm maritime (maturation lodges)

30
Q

Describe the maturation of Port.

A

Old oak casks of various sizes for a few mos to 40 yrs. Long oxidative aging results in age indicated on Tawny Port. Some Ruby and Vintage styles matured in stainless steel and bottle only.

31
Q

What forms a rain shadow in Duoro vineyards.

A

Serra do Murao.

32
Q

Vineyards in Baixo and Cima Corgo require a lot of spraying for mildew.

A

False - very dry and hot springs and summers.

33
Q

What is the biggest viticulture challenge in Duoro?

A

Steep slopes - narrow terraces - cannot be mechanized - expensive to maintain.

34
Q 
Which is not a type of vineyard planting  in Duoro? 
A) socalos
B) patamares
C) vinho ao alto
D) beneficio
A

D. A beneficio is a system used to control port production (approved vineyards)
A, B are terrace systems
C is an unterraced layout.

35
Q

What is Dulces Naturales?

A

Naturally sweet sherries, rare, used as a component in sweetened sherries.

36
Q

What is the beneficio.

A

Quality level of vineyard used to control Port production. Includes factors like yield, grape variety, aspect, soil type - vineyards awarded A - F (A being the best).
Each year IVDP authorizes how many grapes can me made into Port using predictions for vintage and stock levels. The “beneficio” is divided by approved vineyards - better vineyards get to sell more grapes into Port production.

37
Q

How many grape varieties can go into Port production?

A

Over 29 are recommended, over 80 are authorized.

38
Q

What are the main grape grape varieties in Port?

A 
Touriga National
Touriga Franca
Tinta Roriz
Tinta Barroca
Tinto Cao
39
Q

What are 2 white Port grape varieties?

A

Serial and Malvasia

40
Q

Describe the vinification of Port

A

Rapid extraction of colour and tannin in 24-36 hours after wine is fortified with aguardente during fermentation when sugar has been converted to 6-9% abv. This kills the yeast and stops fermentation. Fortification takes place in seasoned oak or SS vats.

41
Q

New wood is used to age Port.

A

False - that wild give excessive wood flavours - old seasoned casks and vats are used to age Port.

42
Q

Describe white Port.

A

Golden colour, low acid, some honey and nut from oxidation. Off dry to sweet. Non- Vintage, sold at 2-3yrs old. Some wood ageing.

43
Q 
Where is Rutherglen Muscat produced?
A) Tulbagh
B) Sierra Foothills
C) New South Whales
D) Victoria
44
Q

What type of soil is in the Duoro Valley?

45
Q

What are the 3 main Ruby Port Categories and describe their styles.

A

Ruby Port - deep coloured, fruity, ready to drink, no benefit from bottle aging.
Reserve Ruby Port - blend of higher qlty wine from 1 or more vintages, cask matured up to 5yrs prior to bottling - full bodied, richer fruit, integrated alcohol, filtered - no decanting needed
LBV - from a specific vintage, aged 4-6 yrs before bottling - 2 styles - Modern LBV is filtered doesn’t need decanting - most common
Bottle Matured LBV - unfiltered - released after 3 yrs of bottle ageing.

46
Q

What are the 4 main Tawny Port Categories and describe their styles.

A

Tawny Port - lighter colour, less extracted than Ruby
Reserve Tawny Port - 7+ yrs matured in wood, more complex, smooth - more tawny colour - blend of different vintages
Age Indicated Tawny - 10, 20, 30 or 40 + - age is an average - bottle must state yr of bottling as they lose freshness after bottling. Complex and concentrated. No sediment. Aromas of walnuts, coffee, chocolate, caramel, faded berry.
Colheita Port - rare, single vintage, aged in wood min 8 yrs.

47
Q

Vintage Ports are intended for bottle ageing without filtration.

48
Q

Compare Vintage Ports to Single Quinta Vintage Ports.

A

Vintage Ports are blends of producers best vineyards when they declare a vintage year (2000, 2003, 2007). Full, Rich, tannic when young - mature slowly, need decanting.

Single Quinta Vintage Ports - made same way as Vintage Ports but from a single estate that declare a vintage year - made more frequently than Vintage Ports.

49
Q

What is the climate for Madeira?

A

Hot, humid, sub tropical.

50
Q

What are the 4 noble varieties for Madeira?

A

Serial - acid, fruit and nut
Verdelho - acid, aromatic
Boal - sweet
Malvasia (Malmsey) - sweetest, honey, raisin, caramel

51
Q

Tinta Negra is a noble variety used to make Madeira.

A

False - it is not a noble variety. It is a red grape used to produce Madeira wines dry to sweet.

52
Q

Madeira is fortified during fermentation.

A

True - with 96% abv grape spirit.

53
Q

What are the 2 methods used to heat Madeira during production.

A

Canteiros - left in casks in the lofts of lodges, heated by the sun
Sold after 3 yrs ageing
Estufa - Pumped into heated containers for 3 mos at 45-50C
sold after 2 years ageing

54
Q

Describe the maturation of Madeira?

A

Heated in early stages in Canteiros or Estufas. Then inert or oak barrels depending on style and quality.

55
Q

What are the 2 categories of vintage dated Madeira.

A

Colheita - 5 yrs cask aged, Tinta Negra blend

Frasqueira (Vintage) - ultimate expression, noble based, aged 20+ yrs in cask.

56
Q

What are Vin Doux Naturels (VDN)

A

Fortified wines from France made by adding grape spirit to a partially fermented must to make a strong sweet wine (15-20%)

57
Q

Muscat de Beaumes de Venise is a VDN from where?

58
Q

Muscat de Beaumes de Venise AC and Muscat de Saint Jean de Minervois AC are examples of what kind of wine from what grape?

A

Vin Doux Naturels from Muscat Blanc a Petit Grains

59
Q

Name 4 VDNs made with Grenache?

A

Rasteau AC - Rhone

Banyuls AC, Maury AC, Rivesaltes AC (Roussillion)

60
Q

Which is the only VDN AC that permits the inferior Muscat of Alexandria?

A

Muscat de Rivesalts AC

61
Q

Rutherglen is a fortified sweet wine from where?

A

North - East Victoria - Australia

WSET Level 3 (22 decks)

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