Fortified Wines Flashcards
▢ the meaning of the labelling term ‘Fino’ and how it indicates style and quality for Sherry fortified wines
▢ the meaning of the labelling term ‘Amontillado’ and how it indicates style and quality for Sherry fortified wines
▢ the meaning of the labelling term ‘Oloroso’ and how it indicates style and quality for Sherry fortified wines
▢ the meaning of the labelling term ‘Pale Cream’ and how it indicates style and quality for Sherry fortified wines
▢ the meaning of the labelling term ‘Medium’ and how it indicates style and quality for Sherry fortified wines
▢ the meaning of the labelling term ‘Cream’ and how it indicates style and quality for Sherry fortified wines
▢ the meaning of the labelling term ‘PX’ and how it indicates style and quality for Sherry fortified wines
Sherry: dry base wine from Palomino grape, produced in Jerez in southern Spain. Solera system of old oak casks.
Fino: dry sherry. Aged under flor (biological ageing). Pale lemon color, aromas of apple, almonds and promounced flavors of biscuit and bread dough from the flor.
Oloroso: dry sherry. no flor. ages oxidatively. Brown color. Flavors of dried fruits and note of oxidation (walnut, caramel)
Amontillado: dry sherry, between a Fino and Oloroso. Ages under flor for a period of time before killing it when refortified. Biological and oxidative ageing. Deeper in color than finos, have both flavors of biscuit/bread and walnuts/caramel.
Pale Cream Sherry: sweetened Fino. Medium and Cream Sherry: sweetened Amontillado or Oloroso. Pedro Ximenez (PX): sweet sherry made from Pedo Ximenez grapes that are concentrated by sun-drying. Black in color, pronounced dried fruit of fig/prune, raisin. Oftern used as sweetening component in cream sherries.
▢ the meaning of the labelling term ‘Ruby’ and how it indicates style and quality for Port fortified wines
▢ the meaning of the labelling term ‘Reserve Ruby’ and
how it indicates style and quality for Port fortified wines
▢ the meaning of the labelling term ‘LBV’ and how it indicates style and quality for Port fortified wines
▢ the meaning of the labelling term ‘Vintage’ and how it indicates style and quality for Port fortified wines
▢ the meaning of the labelling term ‘Tawny’ and how it indicates style and quality for Port fortified wines
Ruby Ports: deeply colored and cooked black fruits and sometimes black pepper. Generally sweet, simple, low tannins. Aged in large old oak after fortification.
Reserve Ruby ports: better quality wine with greater flavors. Sometimes matured longer.
LBV Ports: contains wines from a single vintage.
Vintage Ports: highest quality wines from a single exceptional vintage. High in tannins, concentrated flavors. Potential to mature in bottle at least 20 years. Turns from ruby to garnet; develops complex tertiary aromas; forms a thick sediment.
Tawny Ports: Turn tawny in color from extended oxidative ageing in small barrels. Typically have an age indication
Where is Port produced?
a. Jerez
b. Upper Duoro
c. Madeira
d. Lisbon
b. Upper Duoro
The terms Medium & Cream on a Sherry wine label signifiy a sweetened…
a. PX
b. Fino
c. Amontillado or Oloroso
c. Amontillado
c. Amontillado or Oloroso
What is a solera?
a. a system to blend port wines of different ages
b. the name of the new oak casks used for Sherry maturation
c. a system of older oak casks containing wines of varying ages for Sherry production
d. a dry Sherry style aged under a layer of flor.
c. a system of older oak casks containing wines of varying ages for Sherry production
Which of these is NOT an aroma or flavor you would expect in an older Vintage Port?
a. dried black fruits
b. leather
c. ripe red fruits
d. coffee
c. ripe red fruits
Which one of these is NOT a sweet Sherry style?
a. PX
b. Pale cream
c. Cream
d. Amontillado
Amontillado
Which one of these does NOT describe a Fino Sherry?
a. pale lemon in color
b. can age in the bottle for a long time
c. aromas of apple, almonds, biscuit and bread dough
d. pronounced intensity of aromas and flavors
b. can age in the bottle for a long time
Which one of these statements about Port is FALSE?
a. Port is made from a blend of local black grape varieties
b. most ports are blends of wined from several vintages
c. ports can be either dry or sweet fortified wines
d. maturation plays the most important part in determining the final style of the port wine
c. ports can be either dry or sweet fortified wines
What does it mean to say that a wine is “fortified”?
a. the wine is sweet
b. the wine is more concentrated
c. the wind has a full body
d. the wine had additional alcohol added to it.
d. the wine had additional alcohol added to it.
When shopping for a Tawny-style Port, what would you look for on the label if you wanted one that showed aromas and flavors of deliberate oxidation?
a. any bottle that says “Tawny Port”
b. “Reserve”
c. a vintage
d. Tawny Port with an age indication on the label (10,20,30 years)
d. Tawny Port with an age indication on the label (10,20,30 years)
Before fortification, almost all Sherry starts as a…
a. complex, sweet wine
b. low tannin red wine
c. simple, dry white wine
d. simple, off-dry white wine
c. simple, dry white wine
How do Tawny Ports develop their color?
a. extended oxidative ageing in small barrels
b. extended biological ageing in small barrels
c. extended oxidative ageing in large barrels
d. short oxidative ageing in small barrels
a. extended oxidative ageing in small barrels
Which of these fortified wines would you NOT expect to have flavors of deliberate oxidation?
a. Oloroso Sherry
b. Ruby port
c. Amontillado Sherry
d. 10 year Tawny port
b. Ruby port
What are the traditional vessels used to mature a Ruby-style Port?
a. small old oak casks
b. large new oak casks
c. stainless steel tanks
d. large old oak casks
d. large old oak casks
When does fortification take place in Sherry production?a. after fermentation and before entering the solera
b. before fermentation
c. immediately before bottling
d. while in the solera system
a. after fermentation and before entering the solera
Which of these statements about Pedro Ximénez is FALSE?
a. It is the name of a Sherry style and a grape
b. it is paler in color than Oloroso
c. it is made from sun dried, concentrated grapes
d. it is often used as a sweetening component for Cream Sherry
b. it is paler in color than Oloroso
What is Pale Cream Sherry?
a. a dry Oloroso Sherry
b. a sweetened Fino Sherry
c. a pale Amontillado Sherry
d. a sweetened Oloroso Sherry
b. a sweetened Fino Sherry
What aromas are associated with deliberate oxidation of fortified wines?
a. ripe citrus fruit
b. fresh apple and almonds
c. biscuit, bread dough
d. walnuts, coffee, caramel
d. walnuts, coffee, carame
What purpose does the flor serve in a Fino Sherry?
a. protects the wine from oxygen
b. helps darken the color of the Sherry
c. adds aromas of dried fruits
d. add sweetness to the wine
a. protects the wine from oxygen
A Fino Sherry is fortified to about…
a. 15% ABV
b. 16%
c. 17%
d. 18%
a. 15% ABV
How are Port wines made sweet?
a. they are fortified before fermentation is complete
b. a sweetening compoment is added to the wine during maturation
c. they are fortified after fermentation
d. a sweetening component is added during fortification
a. they are fortified before fermentation is complete
Which of these statements is FALSE in regards to Ruby-style Ports?
a. Reserve ruby port has greater flavor intensity than ruby port
b. ruby style ports typically have flavors of cooked black fruits and sometimes black pepper
c. ruby ports tend to have higher tannins than reserve ruby and LBV ports
d. LBV port contains wines from a single vintage.
c. ruby ports tend to have higher tannins than reserve ruby and LBV ports
Which of the Ruby-style Ports would you expect to be the least expensive?
a. Reserve Ruby port
b. 20 year Tawny port
c. Ruby port
d. LBV port
c. Ruby port
Which of these is NOT one of the 3 most important Sherry styles?
a. Fino
b. Oloroso
c. Amontillado
d. Reserva
Reserva
Which style of Sherry has flavors of both biological and oxidative ageing? a. Fino b. Pale Cream c. Olorosso D. Amontillado
D. Amontillado
Which of these Port styles needs decanting?
a. Vintage port
b. Ruby port
c. LBV port
d. 10 year tawny port
a. Vintage port
Where is Sherry produced?
a. Jerez de La Frontera
b. Barcelona
c. Pedro Ximenez
d. Fino
a. Jerez de La Frontera
Which style of Port is made from the highest-quality wines from a single exceptional vintage?
a. Late Bottle Vintage port
b. Vintage port
c. Reserve Ruby Port
d. 40 year Tawny port
b. Vintage port
What is flor?
a. the casks used in a solera system
b. thick white layer of yeast formed on the surface of a Sherry wine
c. a style of dry Sherry
d. an oxidative method of maturation of Sherry wines
b. thick white layer of yeast formed on the surface of a Sherry wine
Why is Oloroso Sherry fortified to 17% abv?
a. to prevent a layer of flor from developing
b. to give the wine more intense aromas
c. to keep the aromas fresher for longer
c. to prevent oxidation
a. to prevent a layer of flor from developing
At what temperature should Fino Sherry be served?
a. well chilled
b. lightly chilled
c. chilled
d. room temperature
chilled
What is the grape variety from which almost all Sherry wines are made & what is its color?
a. Pedro Ximenez-white grape
b. Palomino-white grape
c. Pedro Ximenez-Red grape
d. glera-white grape
b. Palomino-white grape
Which of these is NOT a reason for the distinct differences among Fino, Oloroso & Amontillado Sherries?
a. different ageing periods
b. level of alcohol added during fortification
c. conditions within the solera
d. grape variety used for the base wine
d. grape variety used for the base wine
Which of these Sherry styles would you expect to be the darkest color?
a. Pedro Ximenez
b. Oloroso
c. Amontillado
d. Fino
a. Pedro Ximenez
Which of the following statements is true regarding the maturation of Vintage Port? Check all that apply.
a. it can mature in bottle for 20+ years
b. the wine will turn from ruby to garnet over time
c. the color of the wine will not change over time
d. it will form a thick sediment
e. it will develop complex tertiary aromas
a. it can mature in bottle for 20+ years
b. the wine will turn from ruby to garnet over time
d. it will form a thick sediment
e. it will develop complex tertiary aromas
