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Green Pin Study 2 (imported Cards) > Fortified Wines - Brainscape > Flashcards

Fortified Wines - Brainscape Flashcards

1
Q

What are the VDL’s for the following French regions: Champagne? Cognac? Armagnac? Jura? Calvados?

A
  • Champagne - Ratafia
  • Cognac - Pineau des Charentes
  • Armagnac - Floc de Gascogne
  • Jura - Macvin du Jura
  • Calvados - Pommeau
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2
Q

When was the Douro first demarcated?

A

1756

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3
Q

What is a mistelle?

A

It used to be for VDL’s that grape spirit was added to unfermented grape must. The EU has extended its definition to include all fortified wines.

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4
Q

Who oversees Port production?

A

IVDP (Instituto dos Vinhos do Douro e Porto)

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5
Q

Who oversaw Port production from 1995 - 2003?

A

Commissão Interprofessional da Região Demarcada do Douro

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6
Q

Name 3 pagos in Jerez de la Frontera.

A
  • Macharnudo
  • Añina
  • Carrascal
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7
Q

Who over saw the production of Port prior to 1995? When was it established?

A

The Casa do Douro - est. 1932 (Was a syndicate of growers’ guilds)

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8
Q

Why did the Casa do Douro lose most of its regulatory functions?

A

It purchased controlling shares in the Royal Oporto shipper, which was the surviving remnant of Companhia Geral dos Vinhos do Alto Douro

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9
Q

What oversight company was established in 1756?

A

Companhia Geral dos Vinhos do Alto Douro

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10
Q

What is Vinhos ao Alta?

A

A new planting system without terraces that plants vines in a vertical row leading directly up the slopes

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11
Q

What are patamares?

A

Wide terraces in the Douro

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12
Q

What are lagares?

A

Traditional, open granite troughs used to foot-crush and ferment port in

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13
Q

What are autovinifiers?

A

Algerian vinification technology in which the fermenting wine would be pumped over the cap by virtue of its own buildup of gas

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14
Q

What is lei do tergo?

A

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

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15
Q

What is “beneficio”?

A

Both the action and the amount that can be fortified, assigned by the IVDP

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16
Q

What is the total max points available for grading in the Douro? What scores an “A”?

A
  • 2,361

- 1,200+

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17
Q

The beneficio is a matrix of 12 factors, what is the breakdown of those factors?

A
  • Seven soil and climate factors: location, altitude, exposure, bedrock, rough matter, slope and shelter
  • Five vine factors: type of vine, planting density, yield, training system, vine age
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18
Q

What are the max yields for the Douro?

A
  • Red - 55hl/ha

- White - 65hl/ha

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19
Q

What percentage must preferred grapes constitute in the Douro? What are the preferred red grapes?

A
  • Min 60% of the blend
  • Preferred red grapes:
  • Touriga Nacional
  • Touriga Francesa
  • Tinta Roriz
  • Tinta Cão
  • Tinta Barroca
  • Tinta Amarela
  • Tinta Francisca
  • Bastardo
  • Mourisco Tinto
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20
Q

What percentage must preferred grapes constitute in the Douro? What are the preferred white grapes?

A
  • Min 60% of the blend
  • Preffered white grapes:
  • Gouveio
  • Malvasia Fina
  • Viosinho
  • Rabigato
  • Esgana Cão
  • Folgasão
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21
Q

What is mutage known as in Portugal?

A

Beneficio

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22
Q

When does mutage generally occur in the Douro? What abv is it fortified to?

A

When ≈1/3 of the sugar has been converted to alcohol

-19-22% abv

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23
Q

What is aguardente?

A

(“burning water”)

-77% abv neutral grape spirit

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24
Q

What is the general ratio for aguardente to base wine in the fortification process?

A

Most Port it is added in a 1:4 ratio

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25
Q

Who pioneered rosé port? How is it made?

A
  • Croft in the late 2000s

- Made with a lesser degree of maceration

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26
Q

What size is a pipe used in the Douro Valley? Used in Vila Nova de Gaia? Used for shipping?

A
  • Douro - 550L
  • Vila Nova de Gaia - 620L
  • Used for shipping - 534.24L
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27
Q

Where was Port traditionally aged? When did that cease to be mandatory?

A
  • Vila Nova de Gaia

- 1986

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28
Q

What are the 4 categories of Ruby Port?

A
  • Ruby Port
  • Ruby Reserve Port
  • Vintage Port
  • Single Quinta Port
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29
Q

What is “Vintage Character” Port?

A

It was been replaced by Ruby Reserve Port

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30
Q

How long must Vintage Port be aged in cask?

A

It is aged in cask before being bottle by July 30th of the 3rd year harvest

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31
Q

Vintage Port accounts for approximately what percentage of production?

A

1-3%

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32
Q

What are split vintages?

A

When back-to-back vintages are declare for Port

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33
Q

What are the single quintas for: Warre’s? Taylor’s? Dow’s?

A
  • Warre’s Quinta da Cavadinha
  • Taylor’s Quinta de Vargellas
  • Dow’s Quinta do Bomfim
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34
Q

What are the 4 categories of Tawny Port?

A
  • Tawny Port
  • Reserve Tawny
  • Tawny with Indication of Age
  • Colheita Tawny
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35
Q

How long is Reserve Tawny aged prior to bottling?

A

7 years

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36
Q

What port may show rancio characters?

A

Tawny 40 year

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37
Q

How long will Colheita Tawny spend in cask?

A

min 7 years

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38
Q

What does the Port house Calem specialize in?

A

Colheita Tawny that they do not bottle until an order is received

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39
Q

What is “torna viagem”?

A

“round trip”

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40
Q

What are “poios”?

A

Terraces on Madeira

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41
Q

What are “latadas”?

A

The trellises of Madeira

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42
Q

What size is the average growers estate on Madeira?

A

0.3ha

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43
Q

Who oversees the production of Madeira?

A

IVBAM (The Wine, Embroidery, and Handcraft Institute of Madeira)

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44
Q

What is the capital of Madeira?

A

Funchal

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45
Q

What is the largest exporter of Madeira? How many exporters are there?

A

Justino Henriques

6 actively export

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46
Q

Who is the 2nd largest producer of Madeira? When was it formed?

A
  • The Madeira Wine Co

- Formed as an association of exporters and producers in 1913

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47
Q

Who produces Blandy’s and Cossart Gordon

A

The Madeira Wine Co

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48
Q

Who is the largest independent producer of Madeira? What is significant about them?

A
  • Henriques & Henriques

- It is the only company that owns a significant amount of vineyards

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49
Q

What are “partidistas”?

A

They store wines and sell it at maturity to other traders for a profit. They are similar to almacenistas of Sherry

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50
Q

What are the 8 production companies of Madeira?

A
  • H.M. Borges (1877)
  • Henriques & Henriques (1850)
  • Madiera Wine Co (1913; originally formed as Madeira Wine Assocation; changed in 1981)
  • Pereira D’Oliveira (1850; founded as a partidista)
  • Vinhos Barbeito (1946)
  • Vinhos Justino Henriques (1870)
  • Faria & Filhos (1949)
  • Artus de Barros e Sousa (1922; does not export)
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51
Q

What is the synonym for Gouveio on Madeira?

A

Verdelho

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52
Q

What is the synonym for Malvasia Fina on Madeira?

A

Boal

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53
Q

What is Malvasia Candida?

A

Malmsey - it was originally Malvasia Candida, now more commonly known as Malvasia Branca de São Jorge

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54
Q

What is Malvasia Branca de São Jorge?

A

A synonym for Malmsey

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55
Q

What % of production does Tinta Negra account for?

A

85.00%

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56
Q

What is the min % for variety to be listed: for Multi-vintage? For vintage?

A
  • Multi-vintage - 85%
  • Vintage - 100%
  • Tinta Negra is not allowed to be listed on the label
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57
Q

When did phylloxera hit Madeira?

A

1872

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58
Q

Name 3 hybrids that were imported to Madeira after phylloxera?

A

Cunningham, Jacquet, Isabella

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59
Q

What two noble varieties were not replanted on Madeira after phylloxera?

A

Bastardo (Red) & Terrantez (White)

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60
Q

How much Bastardo was produced on Madeira in 2010?

A

4.5L

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61
Q

How many hectares were under vine prior to the 1870s? Today?

A

-Prior to 1870s - 3,000ha
-Today - under 500
Bananas fetch growers a higher wage

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62
Q

What 2 varieties are generally picked first on Madeira? Last?

A
  • First - Boal & Malmsey

- Last - Sercial & Verdelho

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63
Q

What is the abv of the grape spirit used on Madeira?

A

95% (imported from France)

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64
Q

In the Estufa process, what temp are the wines heated to? For how long?

A
  • 45-50ºC (113-122ºF)

- 3 Months

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65
Q

What is “estágio”?

A

The state of rest, for a min 90 days, after heating in the estufa process, before the wine is transferred to oak

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66
Q

Describe the armazens de calor.

A
  • A more delicated estufagem process.
  • The wine is placed in rooms, and warmed by tanks or steam pipes nearby
  • Chiefly used by the Madeira Wine Co
  • Lower temps over a longer period of time - up to 1 year
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67
Q

Describe the Canteiro process. How long is the minimum? What is the min time before it can be bottled?

A
  • Used for the best wines
  • Aged in cask for min 2 years in lodge attics
  • Naturally warmed by the sun
  • May be bottled at min 3 years
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68
Q

What is “Rainwater” Madeira? What is the min age? Style?

A
  • Multi-vintage
  • Usually 100% Tinta Negra
  • min 3 years
  • med-dry, and light in style
69
Q

What is “Seleccionado” Madeira? What is the min age?

A
  • Multi-vintage
  • Often labeled “finest”, “choice”, or “select”
  • Included blended wine that is at least 3-5 y/o
  • Dominated by Tinta Negra
  • Heated in Estufagem in stainless rather than cask
70
Q

How old is “Reserva” Madeira?

A

Multi-vintage - 5-10 years old

71
Q

Why styles of Multi-Vintage Madeira are usually noble variety and canteiro processed?

A
  • Special Reserva
  • Extra Reserve
  • 20, 30, & 40 years old
  • Solera
72
Q

How old is Special Reserva Madeira?

A

10-15 years old

73
Q

How old is Extra Reserve Madeira?

A

15-20 years old

74
Q

Does the EU permit Solera Madeira?

A

No, but it is still available on the island

75
Q

What is the max that may be drawn off a Madeira Solera? How many additions may be made to each solera?

A
  • 10%

- 10 additions

76
Q

What is the min % of the vintage for a Colheita Madeira?

A

min 85% required

77
Q

What word is interestingly banned from appearing on a Colheita Madeira label?

A

Vintage

78
Q

What are the 3 types of Madeira that underwent an ocean journey across the equator? What producer made these into the early 1900s?

A
  • Vinhos da Roda
  • Vinho da Torna
  • Vinho da Volta

-Shortridge Lawton (now a Madeira Wine co brand)

79
Q

What autonomía of Spain in Sherry produced in?

A

Andalucía

80
Q

When did Sherry get protected as an appellation?

A

1933 - with the establishment of the Consejo Regulador

81
Q

What is the hottest region in Spain?

A

Jerez

82
Q

What province is Jerez located in? What river is it flanked by?

A
  • Cádiz

- Guadalquivier River to the northwest

83
Q

Where is the city Chiclana de Frontera?

A

It marks the southern border of the roughly triangular region for Sherry production

84
Q

What three towns are the center of Sherry production?

A

-Jerez de la Frontera
-El Puerto de Santa María
-Sanlúcar de Barrameda
DO regulations require Sherry to be matured in and shipped from one of these 3 towns

85
Q

What are the two DO zones that produce Sherry?

A
  • Jerez-Xérèz-Sherry

- Manzanilla-Sanlúcar de Barrameda

86
Q

Where must wines labeled Manzanilla-Sanlúcar de Barrameda required to be aged?

A

The seaside town of Sanlúcar de Barrameda

87
Q

How do the average summer temps compare between Jerez vs Sanlúcar?

A

Summer temps may average nearly 20ºF higher in Jerez

88
Q

What is “levante”?

A

A hot, dry wind that intensifies Jerez’s heat

-It blows from the east and essentially cooks the grapes on the vine during ripening (said to drive men mad)

89
Q

What is “poniente”?

A

The humid Atlantic wind - it alternates with the levante, and promotes the growth of flor

90
Q

What town of Sherry is not located in the province of Cádiz? What province is it in?

A
  • Labrija

- Seville province

91
Q

What are the 9 towns of Sherry production?

A 
-Lebrija (Seville)
Located in Cádiz:
-Jerez de la Frontera
-El Puerto de Santa María
-Sanlúcar de Barrameda
-Chiclana de Frontera
-Puerto Real
-Rota
-Chipiona
-Trebujena
92
Q

What is the soil that produces the best Sherry?

A

Albariza

93
Q

What is the major sub-region of Jerez?

A
  • Jerez Superior

- 80% of the appellation’s vines are here

94
Q

What river is near Jerez Superior?

A

Guadalete River

95
Q

What is the largest pago (vineyard) in Jerez de la Frontera?

A

Macharnudo - over 2000ha

96
Q

What are the 3 soil types of Jerez?

A
  • Albariza - chalky, porous, limestone-rich
  • Barros - higher proportion of clay - low-lying valleys
  • Arenas - sandy - coastal areas
97
Q

What 3 grapes are authorized for Sherry production?

A
  • Palomino
  • Moscatel
  • Pedro Ximénez
98
Q

What is Listán?

A

A synonym for Palomino

99
Q

What are the 2 sub-varieties of Palomino in Jerez?

A
  • Palomino Fino - more prevalent

- Palomino de Jerez

100
Q

What clone of Muscat is used in Sherry?

A

Muscat of Alexandria

101
Q

Where is Moscatel cultivated for Sherry?

A

Arenas soil, near Chipiona

102
Q

What is “soleo”?

A

The process in Sherry production in which the grape bunches are dried in the sun on esparto (grass mats) prior to pressing
Generally:
-1-3 weeks
-PX & Moscatel
-Palomino may be “sunned” but rarely for longer than 24 hours and often not at all

103
Q

What is “esparto”?

A

Grass mats used in Sherry production to dry grapes

104
Q

What is the common vine training method for Sherry production?

A

Vara y pulgar

105
Q

What are “pisadores” and “zapatos de pisar”?

A

pisadores - term for laborers in Sherry production

zapatos de pisar - cowhide boots with angled nails on the soles

106
Q

What 3 stages is the mosto de yema (must) divided into during pressing?

A
  • primero yemo - free-run (60-70%)
  • segunda yema - press wine
  • mosto prensa - poor quality press wine for distillation
107
Q

What is “yeso”?

A

Plaster, traditionally adhered to grapes in Sherry production, prior to pressing, which aided in clarification and produced tartaric acid

108
Q

What is “desfangado”?

A

Racking

109
Q

Classically what vessel was used for Sherry fermentation? What is used today?

A
  • Traditional - New American oak butts of 600L

- Today - temp-controlled s/s tanks of 50,000L capacity

110
Q

What is “lenta”?

A

In Sherry production, a slow fermentation that lasts about a week

111
Q

What is the abv of Sherry wines, post fermentation when the base wine is separated from its lees?

A

11-12.5% abv

112
Q

In Sherry, what are the two classifications post-fermentation?

A
  • Palo - marked with a vertical slash

- Gordura - marked with a circle

113
Q

What are the two “paths” of sherry fortified to?

A
  • palo - 15-15.5% abv

- Gordura - 17-18% abv

114
Q

What is mitad y mitad?

A

A gentle mixture of grape spirit and mature sherry, used to fortifiy both palo and gordura

115
Q

What are the prerequisites for flor development?

A
  • Moderate temperature between 60-70ºF
  • Absence of fermentable sugars
  • ABV 15-15.5%
116
Q

What is sobretablas?

A

Wines that develop flor will enter this intermediary stage

  • 6-12 months
  • During this stage the wines evolution may be redirected
  • The wines will be monitored and classified a 2nd time
117
Q

What classifications occur during sobretablas?

A
  • Palma
  • Palma Cortada
  • Palo Cortado
  • Raya
  • Dos Rayas
118
Q

What is “palma”?

A

A fine, delicate Sherry which the flor flourished, generally destined to be Fino

119
Q

What is “Palma Cortada”?

A

A more robust Fino, may emerge as an Amontillado

120
Q

What is “Palo Cortado”?

A

A rarity, although the flor is still present, the wine’s robustness leads the cellar master to redirect the wine toward an oxidative aging path
-They will fortify after sobretabla to min 17% abv, destroying the flor

121
Q

What is “Raya”?

A

Despite initial promise, flor growth is anemic, or the protective yeast has died completely
-The wine’s robust character is reinforced by further fortification (17-18%) and the wine emerges sobratable as Oloroso

122
Q

What is “Dos Rayas”?

A

The flor has disappeared, but its character is rough & coarse
-High levels of VA, these wines are either blended and sweetened or removed from the process and made into Sherry-vinegar

123
Q

In 2010, Sherry authorities decreased the min solera aging required before bottling from what to what?

A

from 3 years to 2 years

124
Q

What is “añada”?

A

Vintage

125
Q

What is a criadera?

A

A tier in the solera

126
Q

What is “trasiegos”?

A

In a solera, wines are refreshed from the first criadera in movements called trasiegos

127
Q

For every liter that is drawn off a Sherry solera, how many liters must remain?

A

2 liters (formerly 3L)

128
Q

What is a Fino-Amontillado aged in Sanlúcar de Barrameda labeled?

A

Manzanilla Pasada

129
Q

What moves through a solera quicker: Manzanilla Fina or Fino?

A

Manzanilla Fina

130
Q

What are the Generoso (totally dry in character) Sherry styles?

A
  • Fino
  • Amontillado
  • Oloroso
  • Palo Cortado
  • Manzanilla Fina
  • Manzanilla Pasada
  • Manzanilla Olorosa
131
Q

What is cabaceo?

A

The process of assembling the final blend of a solera on a small scale and then applied proportionally to the wine at large

132
Q

What is the min abv for a wine to be assembled via cabaceo?

A

min 17.5%

133
Q

What are the sweetening agents for Sherry?

A
  • Dulce pasa - mistela produced from “sunned” Palomino
  • Dulce de almíbar - a blend of invert sugar and Fino (rare)
  • Mistela - “sunned” grapes (Moscatel & PX)
134
Q

What is Vino de color?

A

In Sherry it is used to adjust the color of the final wine
Two styles:
-Sancocho - must reduced to 1/3 its original volume
-Arrope - must reduced to 1/5 its original volume

135
Q

What are the Sherry Generoso de liqueur styles?

A
  • Pale Cream
  • Cream
  • Dry
  • Medium
136
Q

What is a Pale Cream Sherry?

A

A lighter, fresher style blended from Fino and has been sweetened

137
Q

What is a Cream Sherry?

A

A darker, denser product of blended Oloroso and has been sweetened

138
Q

What is a “Dry” Sherry

A

A paler style that actually contains a fair amount of sweetness

139
Q

What is a Medium Sherry?

A

A rich amber Sherry that may include Amontillado in the blend

140
Q

What may legally appear on the label for Medium Sherries?

A
  • Golden
  • Milk
  • Brown
141
Q

Who trademarked the term almacenistas?

A

Lustau

142
Q

What is “Vino Dulce Natural”? What is the sugar range?

A

Wines produced solely from “sunned” grapes (Moscatel or PX)

-Both - 180-500 g/L of RS

143
Q

In 2000, two new categories for Sherry was created, what are they?

A

Sherry Wines of Certified Age: VOS and VORS

144
Q

What is a VOS Sherry?

A
  • VOS - Vinum Optimum Signatum (“Very Old Sherry”)

- For soleras over 20 years old

145
Q

For VOS and VORS Sherry what styles are authorized?

A
  • Amontillado
  • Oloroso
  • Palo Cortado
  • Pedro Ximénez
146
Q

For VOS and VORS Sherry how many liters must remain for every liter drawn off?

A
  • VOS - 20L

- VORS - 30L

147
Q

What is a VORS Sherry?

A
  • Vinum Optimum Rare Signatum (“Very Old Rare Sherry”)

- For soleras over 30 years old

148
Q

For VOS and VORS Sherry, does it apply to the entire solera?

A

No it only applies to the lot drawn

149
Q

What indications of age can the Consejo Regulador certify for a Sherry Solera?

A

12 or 15 years

150
Q

What is the proper serving glass for Sherry

A

Copita

151
Q

What two sweetening and coloring agents are used for Marsala?

A
  • Mosto cotto - cooked must

- Sifone - a mistelle produced by fortifying unfermented must of overripe grapes

152
Q

What 3 colors does Marsala DOC?

A
  • Ambra
  • Oro (golden)
  • Rubino
153
Q

What grapes are used to produce Ambra and Oro Marsala?

A
  • Grillo
  • Catarratto
  • Inzolia
  • Damaschino
154
Q

What is Ansonica?

A

A synonym for Inzolia on Sicily

155
Q

What style of Marsala permits concia? What is concia?

A
  • Ambra

- Concia - the use of mosto cotto (cooked must)

156
Q

What is the uvaggio for Rubino Marsala?

A
  • Perricone, Calabrese, and Nerello Mascalese

- White grapes may comprise a max 30%

157
Q

What is the synonym for Nero d’Avola on Sicily?

A

Calabrese

158
Q

What is the max sugar content for defined styles of Marsala?

A
  • Secco - max 40g/l of RS
  • Semisecco - 40-100g/l of RS
  • Dulce - min 100g/l of RS
159
Q

How long must the following Marsalas spend in oak: Fine? Superiore? Superiore Reserva? Vergine? Vergine Stravecchio? Solera?

A
  • Fine - 1 year
  • Superiore - 2 years
  • Superiore Reserva - 4 years
  • Vergine - 5 years
  • Vergine Stravecchio - 10 years
  • Solera - min 5 years in the solera
160
Q

Which styles of Marsala are dry?

A

Vergine and Vergine Stravecchio

161
Q

When are Vergine and Vergine Stravecchio fortified?

A

After fermentation

162
Q

What styles of Marsala do not allowed mosto cotto or sifone?

A

Vergine and Vergine Stravecchio

163
Q

What is Cremovo Zabione Vino Aromatizzato? What are the requirements?

A

A sweet egg-flavored concoction, permitted by Marsala DOC regulations
-Must be 80% Marsala & min 200g/l of RS

164
Q

What must be on the label for Marsala-based production? What is the min %?

A
  • “Preparato con l’impiego di vino Marsala”

- min 60% Marsala

165
Q

Who is one of the most revered Marsala producers?

A

Marco de Bartoli

166
Q

What is Marco de Bartoli Vergine-quality but lacks fortification?

A
  • Vecchio Samperi

- Released as VdT

167
Q

What is unique about vintage Marsala?

A

It refers to the year of fortification

168
Q

What is the timeline of organizations that have over seen the production of Port?

A
  • 1756 - Companhia Geral dos Vinhos do Alto Douro is est.
  • 1932-1995 - Casa do Douro is est.
  • 1995-2003 - Commissão Interprofessional da Região Demarcada do Douro
  • 2003 - The Douro Porto Wine Institute

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