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Fortified Wines Flashcards

1
Q

T or F: Sherry, Port, Madeira, and Marsala must be fortified with grape-based neutral spirit?

A

True

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2
Q

T or F: Manzanilla Sherry can only be produced and matured in Sanlúcar de Barrameda.

A

True

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3
Q

Fortification of Port happens ________ in the winemaking process than in the fortification of Oloroso Sherry.

A

Earlier

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4
Q

Match the following producers to the style of wine they produce.

A. Dow’s
B. Tío Pepe
C. Henriques & Henriques
D. Marco de Bortoli

A

a) Port
b) Sherry
c) Madiera
d) Marsala

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5
Q

In the 18th century, ________ was the most popular style of wine in the American colonies.

A

Madiera

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6
Q

What is the French term for the process of fortifying a wine during fermentation?

A

Mutage

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7
Q

Colheita Madeira is made using which production method?

A

Cantiero

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8
Q

Select the style(s) of wine produced in Banyuls AOP.

A

Fortified Rose
Fortified White
Fortified Red

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9
Q 
Match the Vin de Liqueur to the region it is produced in: 
 	A.	Macvin
 	B.	Ratafia
 	C.	Floc de Gascogne
 	D.	Pineau des Charentes
A

a) Jura
b) Chamapgne
c) Gascogne
d) Cognac

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10
Q

T/F: There are no fortified DOCG wines.

A

True

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11
Q 
Match the Muscat-based fortified wine to its country of origin. 
 	A.	Muscat of Samos
 	B.	Muscatel de Sétubal
 	C.	Muscat de Noël
 	D.	Massandra Pink Muscat
A

a) Greece
b) Portugal
c) France
d) Ukraine

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12
Q 
Match the single quinta to its owner.	 
 	A.	Quinta do Sagrado
 	B.	Quinta da Roeda
 	C.	Quinta do Bomfim
 	D.	Quinta do Passadouro
 	E.	Quinta do Sao Luiz
A

a) Calem
b) Croft
c) Dow’s
d) Niepoort
e) Kopke

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13
Q

What does the term “poniente” refer to?

A

A cool, moist wind that blows into Southern Spain from the Atlantic

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14
Q

Where are you most likely to encounter patamares?

A

Duoro

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15
Q 
Which of the following AOPs produce both still and fortified wine?
  A. Banyuls
  B. Rasteau
  C. Maury
  D. Bandol
  E. Rivesaltes
A

Maury

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16
Q

What styles of wine are produced in Banyuls?

A

Fortified white, rose, and red wines

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17
Q 
List the following styles of Rutherglen Muscat in order of average age.
 	 	 Choice	 
 	A.	Classic
 	B.	Grand
 	C.	Rare
 	D.	Muscat
A

Muscat
Classic
Grand
Rare

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18
Q

Where is Commanderia St. John produced?

A

Cyprus

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19
Q

T/F: American producers that use terms such as Port and Sherry on their labels can sell those wines in the EU

A

False

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20
Q

What is the minimum average age of wines in a VORS solera?

A

30 years

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21
Q

What is sobretablas?

A

A 6-12 month aging period that culminates in a second sorting process for flor-aged Sherry

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22
Q

What is en rama?

A

Sherry that is unfiltered and unfined

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23
Q

What is a “mistelle?”

A

A wine that is fortified prior to fermentation beginning

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24
Q

What is the “lei do tergo?”

A

The Law of Thirds; a decree that restricts a port house from selling no more than 1/3 of its inventory annually

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25
Q

What is the “Beneficio Authorization?”

A

A grant assigned to a port house by the IVDP that alots the maximum amount of wine that may be fortified in a year

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26
Q

The traditional foot-crushing vessels for port wine?

A

Lagares

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27
Q

What are “Patamares?”

A

Wider terraces in the vineyards of the Duoro

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28
Q

What is “Beneficio?”

A

The fortification of wine with spirit

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29
Q

Port wine is typically fortified to this range? With what?

A

a) 19-22% ABV

b) Aguardente - a 77% ABV neutral grape spirit

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30
Q

Who pioneered the rose style of port in the late 2000’s?

A

Croft

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31
Q

What is the capacity of a pipe in the Duoro? In Vila Nova de Gaia?

A

a) 550L

b) 620L

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32
Q

Until 1986, aging of all ports was required to take place in?

A

Vila Nova de Gaia

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33
Q

How long is Ruby Port typically aged before bottling?

A

2-3 years

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34
Q

When most vintage port be bottled from cask by?

A

July 30th of the third year after harvest

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35
Q

Single Quinta Vintage Port is what kind of port? What can it take the place of in an inclement vintage?

A

a) Ruby Port

b) Vintage Port

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36
Q

Name a single quinta from the following houses:

a) Dow’s
b) Taylor
c) Warre

A

a) Quinta do Bonfim
b) Quinta de Vargellas
c) Quinta de Cavadinha

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37
Q

How long does LBV port typically spend in cask?

A

4-6 years

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38
Q

T/F: A LBV port is always the product of a single vintage?

A

True

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39
Q

What does “Envelhecido em Garraffa” mean?

A

An additional 3yrs bottle aging for a LBV port

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40
Q

How long does reserve Tawny age in cask before bottling?

A

7 years

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41
Q

What are the age designations permissible for tawny port?

A

10 year
20 year
30 year
40 year

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42
Q

Most consider this age of Tawny to be the pinnacle of its flavor curve?

A

20 year

43
Q

What is a Colheita Tawny port?

A

A vintage-dated port that spends a minimum seven years in cask

44
Q

Preferred red and white grapes of port:

A

a) Red (60% min of blend) - Touriga Nacional, Touriga Frasca, Tinta Roriz, Tinta Cao, Tinta Barroca, Bastardo
b) White - Guoveio, Malvasia, Esgana Cao, Viosinho

45
Q

The “Torna Viagem” stands for what pertinent to Madiera?

A

Round-trips through the tropics while shipping

46
Q

The two islands where Madiera DOP wines are produced?

A

Madeiera

Porto Santo

47
Q

What are “Poios?”

A

Basalt stone terraces that house the vineyards of Madiera

48
Q

What are “latadas?”

A

Low trellises for pergola training in the vineyards of Madiera

49
Q

The regulating body of Madiera?

A

IVBAM - Embroidery and Handicraft Institute of Madeira

50
Q

Name four of the eight production companies of Madiera.

A

Henriques & Henriques (the oldest)
Madiera Wine Co
D’Oliviera’s
Justino Henriques

51
Q

The three types of Madiera exporters?

A

a) Independent wineries
b) Shipping companies that trade wine (select wines and label by shipper)
c) Partidistas - store wine and sell it at maturity to other traders for a profit

52
Q

What is Sercial known locally as? Verdelho? Boal? Malmsey?

A

a) Esgana Cao
b) Gouveio
c) Bual
d) Malvasia Branca de Sao Jorge

53
Q

This grape accounts for nearly 85% of Madiera production?

A

Tinta Negra

54
Q

Wines from this grape produce fine styles of Madiera similar to that of Verdelho?

A

Terrantez

55
Q

Amount of time that wine typically remains in the “estufa” for cooking?

A

At least 3mos

56
Q

What is “Armazens de Calor?”

A

The warming of wine from rooms of warming tanks or steam pipes; an indirect and more gradual method of madierizing wine

57
Q

The “Cantiero” process takes a minimum of how many years? Finest wines remain in cask for? Resulting in these; the most prized wines of Madiera?

A

a) At least two years
b) More than 20 years
c) Frasqueira

58
Q

Which of the following grapes is known as Moscatel in Sherry country?

A

Muscat of Alexandria

59
Q

What is the term for the additive used in the gradual and delicate fortification process of Fino Sherry?

A

Mitad y Mitad

60
Q

List the four generally declared port vintages of the 21st century?

A

2000
2003
2007
2011

61
Q

What is the highest alcohol content flor is able to withstand?

A

15.5%

62
Q

What is the term for the Portuguese spirit commonly used for fortification?

A

Agaurdente

63
Q

T/F: Porto, Madeira, and Muscatel do Sétubal have all been protected appellations longer than Douro.

A

True

64
Q

Name the five best Port vintages between 1960 and 2000.

A 
1963
1970
1977
1994
2000
65
Q 
List the following in order of their earliest possible release from earliest to latest (1 = earliest, 4 = latest).
 	A.	Rivesaltes Ambré
 	B.	Rivesaltes Grenat
 	C.	Rivesaltes Hors d'Age
 	D.	Rivesaltes Rosé
A

a)
b)
c)
d)

66
Q

Fortification typically happens when with Madiera?

A

During fermentation; the earlier the fortification, the more residual sugar

67
Q

What is “rainwater” Madeira?

A

A NV, 100% Tinta Negra wine popular in the USA. The youngest wine in the blend is no less than 3 years old

68
Q

Arrange the NV styles of Madeira from least to most demanding aging requirements.

A 
Seleccionado - 3-5yrs
Reserva - 5-10yrs
Reserva Especial - 10-15yrs
Extra Reserve - 15-20yrs
20, 30, 40yrs
69
Q

Name three types of vintage Madeiras and briefly describe each.

A

Colheita - single vintage (85%) aged at least 5yrs prior to bottling

Frasqueira - Vintage Madeira aged for a minimum of 20yrs produced by Cantiero method

Vinho da Roda - Wines that underwent an ocean journey across the equator

70
Q

The three towns at the heart of Sherry producution?

A

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

71
Q

The two opposing winds in Jerez?

A

a) Levante - hot, dry wind that cooks the grapes on the vine

b) Poniente - humid, cooling breeze that promotes the growth of flor

72
Q

The three principal soil types of Jerez DO? Which typically produces the finest wines?

A

a) Albariza, Barros, Arenas
b) Albariza - chalky and limestone-rich. Found in high concentration in Jerez superior, a region of gently-sloping hills between Sanlucar de Barrameda and the Guadalete river

73
Q

What is a “pago?”

A

A vineyard

74
Q

The three white grapes authorized for Sherry production?

A

Palomino
Moscatel
Pedro Ximenez

75
Q

Palomino is also known as?

A

Listan

76
Q

Moscatel and Pedro Ximenez are typically used for this style of Sherry?

A

Sweet styles

77
Q

As plantings of PX have diminished, producers have been granted the ability to outsource from this DO?

A

Montilla-Moriles

78
Q

What is “soleo?”

A

The drying of grape bunches in the sun

79
Q

Explain “vara y pulgar?”

A

(Jerez) A system of vine training by which growers prune alternate spurs each year

80
Q

The three stages of must quality in sherry production?

A

Primera Yema - Free Run
Segunda Yema - Press wine
Mosto Prensa - back end of press wine destined for distillation

81
Q

Traditional fermentation vessel for Sherry? Contemporary?

A

a) New American oak butts (600L)

b) Stainless steel

82
Q

The ABV of the base wine in Sherry?

A

11-12.5%

83
Q

Fino and Manzanilla sherries are fortified to what ABV? Oloroso?

A

a) 15-15.5%

b) 17-18%

84
Q

Four conditions that allow “flor” to flourish.

A

Humid-wind
Lack of fermentable sugars
60-70deg temperatures
An ABV of 15-15.5%

85
Q

Explain “sobretablas?”

A

An intermediary stage of 6mos to a year where wines that are developing under flor may have their path redirected

86
Q

Explain the following classifications of sherry:

a) Palma
b) Palma Cortado
c) Palo Cortado
d) Raya
e) Dos Raya

A

a) fine, delicate sherry that will emerge as a a top Fino
b) more robust fino, may emerge as an Amontillado
c) A wine that was on a Fino path, but its richness calls for fortification to 17%, destroying the flor and aging oxidatively
d) flor on the wine dies and the wine is further fortified for oloroso
e) flor has been destroyed and the wine is coarse; wines are blended or sweetened and destined for low-quality bottlings

87
Q

What is the “Criadera?”

A

Top-tier of the solera pyramid where new wines enter

88
Q

The movement of wines between different levels of the solera is known as?

A

Trasiegos

89
Q

ABV range for the following styles:

a) Fino
b) Amontillado
c) Oloroso

A

a) 15-18%
b) 16-22%
c) 17-22%

90
Q

The three-tier classification of Gereroso wines from Sanlucar de Barrameda?

A

Manzanilla Fina
Manzanilla Pasada
Manzanilla Olorosa

91
Q

What is “Cabeceo?”

A

The sweetening/blending of a sherry before sale

92
Q

What is Dulce Pasa?

A

Must of sunned Palomino grapes used for adjusting final sweetness of a sherry

93
Q

What is Mistela?

A

Must of sunned PX grapes used for adjusting final sweetness of a sherry

94
Q

What are Vino Dulce Natural wines?

A

Wines made solely from sunned PX or Moscatel grapes which is then fortified leaving anywhere from 180-500g/l RS

95
Q

Explain requirements for VOS and VORS wines.

A

a) VOS (Very old sherry) - wines from a solera with an average age of no less than 20yrs
b) VORS (Very Old Rare Sherry) - wines from a solera with an average age of no less than 30yrs

96
Q

The pioneer of Marsala production?

A

John Woodhouse

97
Q

When is Marsala fortified?

A

During or after fermentation

98
Q

The three colors of Marsala wine production.

A

Ambra (lower quality)
Oro
Rubino

99
Q

White grapes used in the production of Oro and Ambra Marsalas?

A

Grillo
Catarratto
Inzolia
Damaschino

100
Q

Rubino Marsalas can be produced from?

A

Calabrese (Nero d’Avola)
Perrifone
Nerello Mascalese

101
Q

Give the RS ranges for the three permissible levels of sweetness in Marsala?

A

Secco - < 40g/l
Semisecco - 40-100g/l
Dolce - > 100g/l

102
Q

Give the four tiers of cask aging classification for Marsala wines?

A 
Fine - 1yr
Superiore - 2yrs
Superiore Riserva - 4yrs
Vergine - 5yrs
Vergine Stravecchio - 10yrs
103
Q

In what style are Vergine Marsalas made?

A

Secco

104
Q

The consumate producer of Marsala?

A

Marco de Bartoli

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