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WSET3 🍷 > FORTIFIED WINES 💪🏼 > Flashcards

FORTIFIED WINES 💪🏼 Flashcards

1
Q

Famous towns for Sherry production

A

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

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2
Q

Climate in Sherry area

A

Hot Mediterranean

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3
Q

Grape varieties used for Sherry

A

Palomino, Pedro Ximénez (PX), Muscat of Alexandria

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4
Q

“Albariza”

A

Type of soil in Jerez with a very high chalk content

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5
Q

Dry styles of Sherry

A

Fino/Manzanilla, Oloroso, Amontillado, Palo Cortado

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6
Q

Naturally sweet styles of Sherry

A

Pedro Ximénez, Muscat

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7
Q

Sweetened styles of Sherry

A

Pale Cream, Medium, Cream

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8
Q

Types for the first classification in Sherry production

A

Biological ageing, Oxidative ageing

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9
Q

Alcohol in biological ageing of Sherry

A

15-15,5% abv

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10
Q

Alcohol in oxidative ageing of Sherry

A

17% abv

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11
Q

Alcohol in base wine of Sherry

A

11-12% abv

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12
Q

“Butts”

A

600-litre oak barrels to age Sherry

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13
Q

“Criaderas”

A

Levels of different ageing in solera system

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14
Q

“Sobretala”

A

Wine before ageing in solera system

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15
Q

criaderas

A

3/14

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16
Q

“Flor”

A

Thick layer on the surface of wine, made up of a number of yeast strains. They feed off the alcohol in the wine and oxygen in the atmosphere to rproduce carbon dioxide and acetaldehyde.

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17
Q

Ideal conditions for flor

A

Wine with less 15,5% abv, cool/moderate temperature, high humidity

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18
Q

Biologically aged Sherry wines

A

Fino/Manzanilla, Pale Cream

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19
Q

Biologically and oxidatively aged Sherry wines

A

Amontillado, Medium

20
Q

Oxidatively aged Sherry wines

A

Oloroso, Cream, Pedro Ximénez

21
Q

VORS

A

Vinum Optimum Rare Signatum/Very Old Rare Sherry with at least 30 years old

22
Q

VOS

A

Vinum Optimum Signatum/Very Old Sherry with at least 20 years old

23
Q

Palo Cortado

A

Aroma of Amontillado but body of Oloroso. It starts out biologically but flor dies so starts ageing oxidatively. When cellar master realises, fortified to 17.5% abv then continues being oxidised.

24
Q

Types of Sherry that can have age indicated status

A

Amontillado, Palo Cortado, Oloroso, Pedro Ximénez

25
Q

Towns for Port production

A

Porto, Vila Nova de Gaia

26
Q

Sub-regions of Port area

A

Baixo Corgo, Cima Corgo, Douro Superior

27
Q

Port’s sub-region with the most vineyards located

A

Cima Corgo

28
Q

Main grape varieties used for Port

A

Touriga Franca, Tinta Roriz, Tinta Barroca, Touriga Nacional, Tinta Cão

29
Q

Climate in Port area

A

Warm continental

30
Q

Types of terraces used in Port area

A

Socalcos - Traditional, supported stone walls, no mechanisation.
Patamares - Newer type, no walls, allows tractor access.
Vinha ao alto - Unterraced, allows mechanisation but can only be used on gentle slopes.

31
Q

Types of Port (from the cheaper to the most expensive)

A

Ruby/Tawny, Reserve/Reserva, Late Bottled Vintage, Vintage

32
Q

Alcohol in base wine of Port

A

5-9% abv

33
Q

Alcohol in spirit for the Port fortification

A

77% abv

34
Q

Alcohol in spirit for the Sherry fortification

A

96% abv

35
Q

“Lagares”

A

Shallow granite troughs used for foot treading

36
Q

Methods used to extract color and Tannins from Port grapes

A

Foot treading, autovinifiers, piston plungers and robotic lagares

37
Q

Similar system to foot treading

A

Piston plungers and robotic lagares

38
Q

“Aguardente”

A

Spirit used for Port fortification

39
Q

Alcohol in Port

A

19-22% abv

40
Q

Characteristics of LBV

A

Late Bottled Vintage Port, aged 4/6 years before bottling, usually fined and filtered, ready to drink on release

41
Q

“Quinta”

A

Portuguese term to mean single estate

42
Q

Famous fortified Muscats

A

Muscat de Beaumes-de-Venise (France), Rutherglen (Australia)

43
Q

Main styles of fortified Muscats

A

Youthful (unaged), fully developed (aged)

44
Q

Ageing conditions for Reserve Tawny Port

A

6 years

45
Q

Ageing conditions for LBV Port

A

4/6 years

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