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theory deep dive > Fortified Wines > Flashcards

Fortified Wines Flashcards

1
Q

What are the 3 main methods of fortification?

A

Fortification during fermentation (i.e. Port)
Fortification after fermentation (i.e. Sherry)
Fortification before fermentation (i.e. VDL/mistelle)

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2
Q

Name 3 popular VDL wines of France.

A 
Champagne = Ratafia
Cognac = Pineau des Charentes
Armagnac = Floc de Gascogne
Jura = Macvin du Jura
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3
Q

What is Port’s “lei do terço”?

A

lei do terço = “law of the third”, a decree restricting sales of Port to one-third of a house’s total inventory annually.

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4
Q

What are “Patamares” in Port?

A

wider terraces that can be navigated by tractor

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5
Q

What are the 12 factors the IVDP uses to determine the beneficio authorization?

A

(7 influenced by nature)
- location, altitude, exposure, bedrock, rough matter, slope, shelter.

(5 essentially influenced by man)
- grape variety, planting density, yield, training system, vine age.

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6
Q

What does the beneficio authorization in Port determine?

A

the max amount of wine that may be FORTIFIED in a given year, based on a matrix of the 12 factors

(Beneficio = the fortification of wine with spirit aka MUTAGE in France)

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7
Q

Port preferred red grapes

A

Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinta Cão, Tinta Barroca, Tinta Amarela, Tinta Francisca, Bastardo and Mourisco Tinto

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8
Q

Port preferred white grapes

A

Gouveio, Malvasia Fina, Viosinho, Rabigato, Esgana Cão, and Folgasão

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9
Q

How long is the average Port fermentation? What’s the ultimate goal?

A

average 2-3 days (very short!), the idea is to extract as much color and flavor in that short amount of time.

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10
Q

What is the average ratio of aquardente added to Port? What is the abv?

A

77% abv neutral spirit, generally added in a 1:4 ratio

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11
Q

What is the name of the traditional barrel used for aging and shipping Port?

A

a pipe.

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12
Q

Flavor differences in Ruby vs Tawny Port

A

Ruby Ports display darker color, more youthful fruit and spice tones, and a more aggressive, fiery character.

Tawny ports are oak-aged and develop more complex, mature tones of toffee, dried fruits, and toasted nuts over time.

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13
Q

What is a Single Quinta Vintage Port?

A

Essentially a single vineyard vintage Port. Oftentimes this is what a Port house will do when they cannot declare a vintage but want to showcase a single quinta’s vintage.

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14
Q

What is an LBV Port?

A

Late-Bottled Vintage Port (LBV) spends4-6 years in cask prior to bottling. (so the wines obtain some of the mellowed tones of a Tawny, but still retain the youthful fruit and directness of a Ruby Port)

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15
Q

What does the age indication refer to on a Tawny with age (i.e. 10 year, 20 year, etc)?

A

The age indication is not an average age of the blended wines in the bottle, but rather an approximation: for example, a Port labeled “10 Year Old Tawny” should taste like a 10 Year Old Tawny, regardless of the wine’s actual age.

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16
Q

What is Colheita Tawny Port?

A

a vintage-dated Port that spends minimum 7 years in cask (many stay in cask for decades).

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17
Q

What is the difference between a Producer, a Shipper, and a Paradista in Madeira?

A 
producer = makes the wine
shipper = purchases and trades wine, doesn't make it
paradista = stores wine to sell it at maturity for a profit to traders
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18
Q

What are the 4 noble grapes of Madeira?

A

Sercial, Verdehlo, Bual, Malmsey (Malvasia)

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19
Q

What is considered the workhorse grape of Madeira?

A

Tinta Negra

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20
Q

If a variety is listed on a Madiera label, how much of the wine has to be that variety?

A

85% for NV, 100% if it is vintage

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21
Q

What were the major impacts of Phylloxera (1872) on Madeira?

A

the Tinta Negra workhorse grape replaced almost all of the red Bastardo and white Terrantez grapes. Previously in 1870s almost 3000 ha were planted, now only ~500 ha are planted.

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22
Q

Describe the Estugagem versus Canteiro process in Madeira.

A

estufagem process = wine is warmed in a stainless steel vat with coils of circulating hot water inside the tank

Canteiro process = wines are cask-aged for at least two years in lodge attics. Wine is exposed to the gentler, natural warmth of the sun for a much slower maturation, preventing burnt caramelization of sugars and resulting bitter flavors associated with rapid heating.

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23
Q

What is Rainwater Madeira?

A

popular in the US, medium dry and light in style, usually 100% Tinta Negra

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24
Q

What is Frasqueira Madeira?

A

Vintage Madeira aged for minimum 20 years in cask, the “epitome” of Madeira

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25
Q

What is Colheita Madeira?

A

single vintage, aged for at least 5 years, can be varietal or blend

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26
Q

What are Sherry’s 2 DO zones?

A

Jerez-Xérès-Sherry and Manzanilla-Sanlúcar de Barrameda (only difference is that Manzanilla has to be aged in Sanlucar)

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27
Q

What are the names of the 2 influential and alternating winds that blow through Sherry?

A

levante = dry wind that cooks the grapes

poniente = humid wind that promotes the growth of flor

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28
Q

What are the 3 white grapes authorized for Sherry production?

A

Palamino, Pedro Ximenez, Moscatel

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29
Q

What is the “soleo” process in Sherry?

A

grape bunches are dried in the sun on esparto grass mats prior to pressing, usually for PX and Moscatel grapes

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30
Q

What does it mean if the sherry tank is marked with a palo (vertical slash)?

A

Wines marked as palo are fortified to 15-15.5% abv and are destined to become the more delicate Fino or Manzanilla styles.

31
Q

What does it mean if the sherry tank is marked with a gordura (circle with a slash)?

A

Wines marked as gordura are fortified to 17-18%—a higher level of alcohol that does not permit the growth of flor—and will become Oloroso styles.

32
Q

What is “Sobretablas” in Sherry?

A

the intermediary stage of aging for biological wines, at which point their final path is determined (i.e. as a Fino, Amontillado, Palo Cortado, etc).

33
Q

What is Sherry’s solera process?

A

a system of fractional blending

34
Q

Can Sherry wines be vintage?

A

yes, but it is very rare given the solera process

35
Q

What is a “criadera” in Sherry?

A

the tier of butts from which wine is drawn and bottled, often 3-4 tiers but can be as many as 14

36
Q

What is Manzanilla Pasada?

A

Manzanilla Pasada wines are like Fino-Amontillado wines, they lose the protection of flor and begin to show some oxidative characteristics.

37
Q

Which Sherry style has a final abv of 15-18%?

A

Fino = light, delicate, almond-toned characterized by a high concentration of acetaldehydes, a salty tang

38
Q

Which Sherry style has a final abv of 16-22%?

A

Amontillado = when Fino wines begins to age oxidatively, taking on a more robust, hazelnut character and slowly increasing in alcohol, and its flavor, strength, and color deepen.

39
Q

Which Sherry style has a final abv of 17-22%?

A

Oloroso = meaning “fragrant,” demonstrates spicy, walnut tones and a smooth mouthfeel.

40
Q

Describe Palo Cortado wines.

A

Palo Cortado combines the rich body and color of an Oloroso with the penetrating yet delicate bouquet of an Amontillado wine.

41
Q

Are Sherry wines sweetened?

A

Often times, yes. They can be bottled directly from the solera but often they are sweetened and blended before bottling. They can also adjust the final color.

42
Q

What does VOS or VORS indicate on a bottle of Sherry?

A

VOS = solera wines with an average age of over 20 years, VORS = solera wines with an average age of over 30 years.

ONLY Amontillado, Oloroso, Palo Cortado, and PX are authorized!

43
Q

Name 3 fortified Spanish wines outside of Sherry.

A

Rueda Dorado, Málaga, Malvasia de Sitges (historical specialty of the Baix-Penedès)

44
Q

Name 3 fortified wines of Portugal outside Port (and Madeira).

A

Setubal, Carcavalos, Pico

45
Q

Can Fino or Manzanilla sherry be labeled as VOS or VORS?

A

No, only Amontillado, Oloroso, Palo Cortado, and PX.

46
Q

What is Marsala?

A

Fortified wine from Sicily

47
Q

What are the 3 colors of Marsala?

A

ambra, oro (golden), and rubino (red)

48
Q

What are the 3 Marsala labeling terms indicating sweetness?

A

secco (maximum 40 RS), semisecco (40-100 RS), dolce (minimum 100 RS)

49
Q

What does the vintage date indicate on a bottle of Marsala?

A

the vintage refers to the year of fortification, not the harvest.

50
Q

Marsala aging designations and time:

A

(defined by time spent in cask)

fine = 1 year in cask
superiore = 2
superiore riserva = 4
vergine = 5 years
Vergine Stravecchio = 10 years in cask
51
Q

What is Vermouth?

A

a fortified wine flavored by maceration with additional herbs and spices

52
Q

Describe Palo Cortado and why a winemaker may classify their Sherry this way.

A

“It is critical to understand Palo Cortado is defined by taste profile and not process. It should have an aroma reminiscent of an Amontillado and the palate of a dry Oloroso. You will see a range of how producers explain the process of achieving this—some of which is more romantic lore than practical reality.” - Geoff Kruth

53
Q

How long must Marsala Vergine Stravecchio age in cask?

A

10 years

54
Q

What are the sweetening agents used in the production of Marsala?

A

mosto cotto (cooked must) or sifone (mistelle)

55
Q

Are Marsala wines sweetened during or after fermentation?

A

can be either during or after fermentation, depending on the desired level of sweetness

56
Q

What is “sifone” and where is it used?

A

Sifone is a mistelle produced by fortifying unfermented must of overripe grapes, used to adjust both color and sweetness in Marsala wines.

57
Q

What are the three colors of Marsala wines?

A

ambra, oro (golden), and rubino

58
Q

Describe the practice of “concia” in Sicily.

A

Concia is the addition of mosto cotto (cooked must) used to color or sweeten Marsala, but only permitted in ambra styles.

59
Q

What red grapes are allowed for Marsala Rubino wines?

A

Perricone, Calabrese (Nero d’Avola), and Nerello Mascalese (and White grapes may comprise a maximum 30% of the rubino production.)

60
Q

What are the 3 categories to indicate Marsala sweetness on a label? How much RS is in each?

A

secco (maxium 40 g/l RS), semisecco (40-100 g/l RS), and dolce (minimum 100 g/l RS)

61
Q

What does Vergine Stravecchio indicate on a bottle of Marsala?

A

The wine has spent a minimum ten years in cask.

62
Q

What is the primary difference between Vintage Marsala and other Vintage fortified wines?

A

The vintage refers to the year of fortification, not the harvest.

63
Q

What are the aging classifications for Marsala?

A

Fine: Minimum 1 year in cask
Superiore: Minimum 2 years in cask
Superiore Riserva: Minimum 4 years in cask
Vergine/Solera: Minimum 5 years in cask
Vergine Riserva/Solera Riserva/Vergine and Solera Stravecchio: Minimum 10 years in cask

64
Q

Name the grape varieties used in Marsala Ambra or Oro wines. Which ones are considered the more desirable grapes?

A

Grillo, Ansonica (Inzolia), Catarratto, Damaschino. Grillo and Inzolia are the preferred grapes. Catarratto is a high-yielding grape and still the most planted grape in Sicily.

65
Q

True or False: Vergine styles of Marsala may not be sweetened.

A

True, Vergine Marsala is fortified after fermentation and does not permit the addition of sweetening agents and is therefore secco in style.

66
Q

How long does Marsala Superiore spend in cask?

A

at least 2 years.

67
Q

How long does Marsala Superiore Riserva spend in cask?

A

at least 4 years.

68
Q

How long does Marsala Solera spend in cask?

A

at least 5 years.

69
Q

Can you name a Marsala producer other than De Bartoli?

A

Lombardo, Pellegrino

70
Q

Potential pairings for Marsala?

A

Pair dry Marsala with smoked meats, assorted nuts or olives, or simply Classic Chicken Marsala. Chocolate-based desserts are great for sweet Marsala.

71
Q

How long does Marsala Vergine Riserva spend in cask?

A

at least 10 years (Vergine Riserva is the same as Vergine Stravecchio).

72
Q

What was Sicily’s first DOC?

A

Etna, shortly followed by Marsala DOC.

73
Q

What part of the island is Marsala made?

A

far west side, in and around town of Marsala

74
Q

About what alcohol range are Marsala wines?

A

Minimum for Fine is 17.5%, for all other styles the minimum is 18%

theory deep dive (3 decks)

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