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Fortified Wines > Fortified Wines > Flashcards

Fortified Wines Flashcards

1
Q

What are the three general methods for fortification?

A
  1. Arrested through addition of spirit while sugars remain
  2. Addition of spirit after the fermentation has concluded
  3. Grape must is fortified prior to fermentation (mistelle)
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2
Q

List 4 regions in France where grape-grape growing is associated with a style of vin de liqueur.

A
  1. Ratafia in Champagne
  2. Pineau des Charentes in Cognac
  3. Floc de Gascogne in Armagnac
  4. Macvin du Jura in Jura
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3
Q

What is Ratafia?

A

Ratafia is a liqueur and usually around 18% alcohol content. A creamy and smooth tasting sweet liqueur expressing plenty of grape juice, almonds, marzipan and ripe fruits in syrup sauce.

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4
Q

Name one producer of Ratafia.

A

Jean Diot

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5
Q

What is Macvin du Jura AOP?

A

A vin de liqueur. Aged marc is added to unfermented grape must, resulting in a sweet, unfermented but alcoholic grape juice. Macvin du Jura may be red, white, or rosé, and must be aged for 10 months in oak after mutage.

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6
Q

When was the Douro first demarcated?

A

1756

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7
Q

What body oversees the production of Port?

A

The Douro Port Wine Institute.

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8
Q

What is the Lei do Terco?

A

Law of the third. a decree restricting sales of Port to one-third of a house’s total inventory annually

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9
Q

What seven factors contribute to the grading of vineyards in Porto?

A

location

altitude

exposure

bedrock

rough matter

slope and shelter

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10
Q

What are the maximum yields in the Douro?

A

white grapes: 65 hl/ha

red grapes: 55 hl/ha

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11
Q

What are the preferred red grapes for Porto?

A

Touriga Nacional

Touriga Francesa

Tinta Roriz

Tinta Cao

Tinta Barroca

Tinta Amarela

Tinta Francisca

Bastardo

Mourisco Tinto

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12
Q

What percentage of the blend must red grapes make up in Porto?

A

60%

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13
Q

What are the subzones of Porto?
West to East

A

Baixo Corgo

Cima Corgo

Douro Superior

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14
Q

What is a Patamare?

A

A wider terrace that can be navigated by tractor

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15
Q

What is a Lagare?

A

Low, open granite troughs that traditionally grapes for Port were foot-crushed and fermented

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16
Q

What is an Autovinifier?

A

An Algerian vinification technology in which the fermetming wine would be pumped over the cap from its own buildup of gas

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17
Q

What does Beneficio mean?

A

The fortification of wine with spirit-occurs when approximately one-third of the sugar content has been converted to alcohol

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18
Q

What is Aguardante?

A

‘Burning Water’ a 77% neutral grape spirit that is used to fortify port.

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19
Q

What is a pipe?

A

the traditional barrel used for both aging and shipping Port wine

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20
Q

What is the size of a Pipe?

A

Duoro Valley: 550 liters

Vila Nova de Gaia: 620 liters

For shipping: 534.24 liters

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21
Q

What is the difference between a Ruby and Tawny Port?

A

Ruby: bottle aged

Tawny: barrel aged

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22
Q

Aging requirements for Ruby Port

A

2-3 years in wood, cement or stainless steel prior to bottling

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23
Q

Aging requirements for Ruby Reserve Port

A

This term implies greater quality when used for “Ruby” Port but it does not carry any minimum aging requirement.

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24
Q

Aging requirements for Vintage Port/Single Quinta Vintage Port.

A

Wines must be bottled by July 30 of the third year after harvest.
Wines may be sold from May 1 of the second year after harvest.

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25
Q

Aging requirements for LBV Port.

A

Wines are aged in cask for at least four years and bottled before December 31 of the sixth year after harvest.

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26
Q

What does the term Envelhicido em Garrafa refer to?

A

‘Bottle-matured’ LBV wines

-additionally aged for 3 years in bottle.

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27
Q

What is Colheita Port?

A

Tawny wines from a single vintage aged in cask for a minimum of 7 years.

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28
Q

What does Velho indicate?

A

Tawny that is 10-30 years old.

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29
Q

What does Muito Velho indicate?

A

Very old Tawny that is over 40 years old

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30
Q

Aging requirements for reserve Tawny

A

The wine must have been cask-aged for at least 7 years.

A blend from several vintages.

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31
Q

Soils of Porto?

A

Schist

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32
Q

Soils of Madeira

A

Madeira volcanic soils and tufa!

Saibro (decomposed red tufa)

Cascalho (stony soil)

Pedra molle (an arenaceous soil, of decomposed yellow tufa)

Massapes (clay resulting from the decomposition of dark tufa)

Porto Santo: volcanic and limestone

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33
Q

What is a Poios?

A

Walls of basalt stone on the island of Madeira

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34
Q

Vine training system in Madeira

A

Pergola with vines suspended on low trellises

This combats fungal disease in the damp subtropical environment

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35
Q

What are the three types of companies involved in the Madeira wine trade?

A
  1. Production companies (Vinhos Justino Henriques is the largest, Madeira Wine Co is the second largest)
  2. Shipping companies (trade wine, i.e. Broadbent)
  3. Partidistas - store wine and sell it at maturity to other traders for profit
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36
Q

What are the noble grapes of Madeira?

A

Sercial, Verdelho, Boal, Malmsey

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37
Q

What is the workhorse grape of Madeira? What is its parentage?

A

Tinta Negra Mole; Pinot Noir x Grenache
85% of production

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38
Q

Label laws of Madeira if a variety is included on the label.

A

Multi-Vintage Blend: must be a minimum 85% of the stated variety
Vintage Dated: must be 100% of the stated variety

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39
Q

Esgana Cão is the synonym for what?

A

Sercial

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40
Q

Gouveio is a synonym for what?

A

Verldelho

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41
Q

What are the synonyms for Boal?

A

Bual, Malvasia Fina

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42
Q

What are the clones of Malmsey?

A

Malvasia Candida, Malvasia Branca de São Jorge

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43
Q

List the varietal wines of Madeira in order from sweetest to driest.

A

Malvasia

Boal

Verdelho

Sercial

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44
Q

What two noble grapes were never replanted post-phylloxera?

A

Bastardo and Terrantez

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45
Q

Which varieties of Madeira are separated from their skins pre-fermentation?

A

Verdelho and Sercial

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46
Q

What is an estufa? Estufagem process

A

A stainless steel vat that warms the wine by circulating hot water through serpentine coils inside the tank.

Wine is heated to a temperature of 45-50 degrees Celcius (113-122 F) and held for three months.

Then rests for minimum 90 days.

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47
Q

Aging requirements of Estufagem proccess?

A

Vinho de Estufagem: May be bottled after 12 months from the conclusion of the estufagem process

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48
Q

What is an Armazen de Calor?

A

A room warmed by nearby tanks or steam pipes rather than the direct heat of the estufa

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49
Q

What is the Canteiro method?

A

Wines are cask-aged for a period of at least two years in lodge attics. May not be bottled for 36 months after the final fortification.

aged for 3 years, min 2 in wood

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50
Q

Rainwater

A

Multi-Vintage Blend

Usually 100% Tinta Negra

Aged maximum 10 years

Medium dry and light

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51
Q

Seleccionado

A

Multi-Vintage Blend

Aged 3-5 years

Tinta Negra main grape

Heated in Estufagem

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52
Q

Reserve

A

Multi-Vintage Blend Madeira

-aged 5-10 years

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53
Q

Special Reserve

A

Multi-Vintage Blend

  • aged 10-15 years
  • Often made with a single noble variety
  • Canteiro method
54
Q

Extra Reserve

A

15-20 years

55
Q

Solera

A

Min. 5 years in the solera (must spend 5 years in solera before wine can be drawn off and only 10% may be drawn off each year)

  • 10 total additions may be made to each solera
  • bottled with starting date of the solera

Canteiro method

56
Q

Colheita (harvest)

A

Single vintage (85% minimum required)

Aged for 5 years

Blend or single varietal

57
Q

Frasqueira

A

Vintage

20 years in wood

Can be produced from a single varietal or blend

Minimum 85% of vintage required

May be aged for additional time in glass demi-johns after the Canteiro process.

58
Q

What are the terms for Madeira that underwent an ocean journey across the equator
Shortridge Lawton is an example from Madeira Wine Company

A

Vinho da Roda/Vinho da Torno/Vinho da Volta

59
Q

When is Marsala fortified?

A

During or after fermentation

60
Q

What is Mosto Cotto?

A

Cooked must, used to adjust sweetness and color in Marsala

61
Q

What is Sifone

A

A VDL used to adjust sweetness and color in Marsala

62
Q

What are the three colors of Marsala?

A

Ambra (Amber)

Oro (golden)

Rubino (Ruby)

63
Q

Ambra and Oro are produced from what grapes?

A

Grillo

Catarratto

Inzolia (Asonica)

Damaschino

64
Q

In what style of Marsala is the addition of Mosto Cotto allowed?

A

Ambra

65
Q

What does Concia mean?

A

The addition of Mosto Cotto.

66
Q

What grapes are allowed in Rubino Marsala?

A

Perricone

Calabrese (Nero d’Avola)

Nerello Mascalese

-white grapes may comprise a maximum of 30% of Rubino

67
Q

Residual Sugar Levels of Marsala

A

Secco: max. 40 g/l

Semi-secco: 40-100 g/l

Dolce: min. 100 g/l

68
Q

Aging requirements for Marsala

A

Fine: Min. 1 year in oak or cherry wood (first 4 months may be in alternative containers); 17% abv

Superiore: Min. 2 years in oak or cherry wood; 18% abv

Superiore Riserva: Min. 4 years in oak or cherry wood; 18% abv

Vergine/Solera: Min. 5 years in oak or cherry wood; 18% abv

Vergine Stravecchio / Solera Riserva: Min. 10 years in oak or cherry wood

69
Q

What percentage of Mosto Cotto is required in Ambra Marsala?

A

minimum 1%

70
Q

What is Vergine Marsala

A

A secco marsala that is fortified after fermentation and is not allowed to be sweetened with mosto cotto or sifone

71
Q

What is unfortified Marsala called?

Name a producer.

A

Vecchio Samperi

-Marco de Bartoli

72
Q

Minimum alcohol for Marsala

A

12% (natural)
Fine: 17.5% after fortification
Superiore, Vergine, Solera, and Riserva styles: 18% (after fortification)

73
Q

What is the hottest region in Spain?

A

Jerez

74
Q

Jerez is located in which province?

A

Cadiz and Seville

75
Q

Aging for Jerez-Xérès-Sherry DO must be carried out where?

A

Jerez de la Frontera
Sanlúcar de Barrameda
El Puerto de Santa María

76
Q

Aging for Manzanilla Sanlúcar de Barrameda DO must be carried out where?

A

Sanlúcar de Barrameda

77
Q

What are the principal soil types for Sherry?

A

Albariza (chalky porous, limesone rich, located in Jerez Superior)
Barros (more clay, located in low-lying valleys)
Arenas (sand, coastal areas)

78
Q

What grapes are authorized for Sherry production?

A

Palomino (Listan)
Pedro Ximenez
Moscatel (Muscat of Alexandria)

79
Q

What are two sub varieties of Palomino

A

Palomino Fino
Palomino de Jerez

80
Q

What soil type is Moscatel mainly cultivated in?

A

Arenas near Chipiona

81
Q

Where is Pedro Ximenez allowed to be imported from?

A

Montilla-Moriles DO

82
Q

What is the Soleo process?

A

Grape bunches are dried in the sun on grass mats prior to pressing.

83
Q

What is the vine training system in Jerez?

A

Vara (stick) y pulgar (thumb): growers prune alternate spurs each year.

84
Q

Maximum yields in Jerez

A

Jerez Superior: 80 hl/ha
Elsewhere: 100 hl/ha

85
Q

What is the maximum amount of juice that may be pressed in Jerez?

A

72.5 liters/100kg of grapes

86
Q

What are the three stages of quality of the must (mosto de yema) in Jerez?

A

Primera Yema (free-run juice, accounts for 60-70% of total mosto de yema)
Segunda Yema (press wine)
Mosto Prensa (poorer quality press wine for distillation)

87
Q

What is added to the must before fermentation in Jerez in order to clarify it?

A

Tartaric acid

88
Q

Sherry is fermented in what kind of vessel today?

A

Stainless steel 50,000 liter tank (traditionally in American oak butts of 600 liters)

89
Q

What is Palo?

A

A slash marked on the vessel of wine to indicate it is destined for biological aging. Fortified to 15-15.5%

90
Q

What is Gordura?

A

Wines marked with a circle to indicate it is destined for oxidative aging. Fortified to 17-18%

91
Q

What is Mitad y Mitad?

A

Used to fortify sherry Mix of grape spirit and mature Sherry

92
Q

What are the prerequisites for the development of flor?

A

Humid air carried on the poniente wind
Moderate temperature between 60-70 degrees Farenheit
Absence of fermentable sugars
Alcoholic strength of 15-15.%%

93
Q

What are the two winds in Jerez called?

A

Levante - hot and dry
Poniente - humid wind from Atlantic

94
Q

What is Sobretablas

A

An intermediary stage that wines that develop under flor enter for a period of six months to a year, during which the course of the wine’s evolution may be redirected.

95
Q

What are the classifications of Sherry?

A

Palma: Starts and finishes as a Fino
Palma Cortado: Fino that may emerge as Amantillado
Paolo Cortado: Starts as biologically aged and redirected towards an oxidative path
Raya: Flor can’t survive, wine is reinforced by more fortification, becomes an Oloros
Dos Rayas: Flor disappears, high VA, either blended and sweetened for lower quality sherry or becomes sherry vinegar

96
Q

Styles of Generoso (dry) Sherry Produced

A

Fino: Matured by biological aging
Amontillado: Mature Fino, oxidative aging follows biological aging
Palo Cortado: A Fino, redirected toward oxidative aging during the second classification
Oloroso: Matured by oxidative aging

97
Q

Styles of Sanlucar de Barameda Generoso sherry produced

A

Manzanilla Fina
Manzanilla Pasada (Fino-Amontillado style)
Manzanilla Olorosa

98
Q

Styles of Vino Generoso de Licor: Vino Generoso blended with Vino Dulce Natural or concentrated must

A

Pale Dry: 5-50 g/l residual sugar
Medium: “Dry” 5-50 g/l, “Sweet” 45-115 g/l residual sugar. Usually produced from Amontillado
Pale Cream: 45-115 g/l residual sugar, usually produced from Fino
Cream: 115-140 g/l residual sugar, usually produced from Oloroso

99
Q

What is the Cabeceo process?

A

Sherry is blended and sweetened on a small scale and then applied to the wine at large. Base wine must have an ABV of 17.5%.

100
Q

What is the most common sweetening agent in Jerez?

A

Dulce pasa-mistela produced from sunned Palomino grapes

101
Q

What is Sancocho?

A

If the vino de color is reduced to one-third of its original volume.

102
Q

What is Arrope?

A

If the vino de color is reduced to one-fifth of its original volume.

103
Q

What are the styles of Generoso Liquer wines

A

Pale Cream: lighter, fresher blended from Fino
Cream: darker, denser product of blended Oloroso
Dry: paler style that has sweetness
Medium: rich amber Sherry that may include Amantillado in the blend (can be labeled Golden, Milk or Brown)

104
Q

What is a Vino Dulce Natural?

A

Naturally sweet wine produced solely from sunned grapes
Dulce: min 160 g/l residual sugar
Moscatel: min 160 g/l residual sugar
Pedro Ximénez: min 212 g/l residual sugar

105
Q

What are the aging requirements for Sherry going through Solera?

A

All wines must be aged in solera for a min. 2 years prior to release (prior to 2010, wines were aged for a minimum of 3 years)

106
Q

Sherry with Certified Age Designation

A

Only Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez Vino Dulce Natural are authorized
VOS (Vinum Optimum Signatum/Very Old Sherry): min. 20 years average age
VORS (Vinum Optimum Rare Signatum/Very Old Rare Sherry): min. 30 years average age

107
Q

Minimum/Maximum alcohol for Sherry

A

Fino: 15-17% (the process of biological aging may reduce alcohol content below 15%)
Amontillado: 16-22%
Oloroso and Palo Cortado: 17-22%
Medium/Dry: 15-22%
Pale Cream/Cream: 15.5-22%

108
Q

What is the driest part of the Douro Valley?

A

Douro Superior

109
Q

Where is the wettest, coolest part of the Douro Valley?

A

In the western part downstream of the Corgo tributary.

110
Q

Where are the best vineyards for port?

A

Around the town Pinhao.

111
Q

Tinto Roriz is also known as what?

A

Spain’s Tempranillo

112
Q

Where is most Port aged?

A

Shipper’s lodges in Vila Nova de Gaia

113
Q

Boal is also known as what?

A

Malvasia Fina

114
Q

What grape is associated with the sweetest traditional style of madeira?

A

Malvasia Branca de Sao Jorge

115
Q

Sercial in Madeira is known as what on the mainland?

A

Esgana Cao

116
Q

What are the 8 production companies of Madeira?

A

H.M. Borges (founded 1877)
Henriques & Henriques (founded 1850)
Madeira Wine Company (originally formed in 1913 as the Madeira Wine Association, the MWC formally changed its title in 1981)
Pereira D’Oliveira (founded 1850 as a partidista)
Vinhos Barbeito (founded 1946)
Vinhos Justino Henriques (founded 1870)
Faria & Filhos (founded 1949)
Madeira Vintners (Cooperativa Agricola do Funchal) (founded 2013)

117
Q

How many years does Vergine Solera Marsala required to spend in the Solera?

A

5 years

118
Q

In vintage Marsala, what does the vintage refer to?

A

The year of fortification.

119
Q

What does In Perpetuum refer to in Marsala?

A

Similar to the Solera method.

120
Q

What is vino de color in Sherry?

A

Used to adjust the color of the final wine. A non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must. Adds a level of sweetness to the wines.

121
Q

Name one producer of Macvin du Jura AOP

A

Domaine Labet
Joseph Dorbon
François Rousset-Martin

122
Q

Name 2 producers of Pineau de Charentes

A

Normandin-Mercier
Pierre Ferrand
Jean Fillioux

123
Q

What is the largest production company of Madeira?

A

Vinhos Justino Henriques

124
Q

What is the second largest production company of Madeira?

A

Madeira Wine Company

125
Q

Name a shipping company of Madeira.

A

Broadbent Madeira

126
Q

List the varietal wines of Madeira from driest to sweetest.

A

Sercial

Verdhelo

Boal

Malmsey

127
Q

List 4 producers of Marsala

A

Marco di Bartoli

Pellegrino

Vito Curatolo

Florio

128
Q

Why is Mosto Cotto added in the production of Marsala?

A

To add color and sweetness.

129
Q

What does ‘in perpetuum’ refer to in Marsala?

A

Process used to make Marsala that is similiar to the solera system.

130
Q

What is the term used in Marsala for a Secco wine, where fortification occurs after fermentation is complete?

A

Vergine Marsala

-no mosto cotto or sifone allowed

Fortified Wines (1 decks)

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