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Certified specialist of wine > Fortified wines-Ch. 7 > Flashcards

Fortified wines-Ch. 7 Flashcards

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1
Q

Traditionally what was the purpose of making fortified wines?

A

Allowed the wine to last much longer without spoiling for long sailing trips.

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2
Q

When was fortified wines most popular? and while was there a decline in popularity?

A

12-19th centuries…they declined in popularity b/c of the worlds change in palate from high to lower alcoholic wines.

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3
Q

The differences in fortified wines are based on what (3) things?

A

(1) What grapes are used, (2) When does fortification take place, (3) How long is it aged.

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4
Q

What is the difference in the fortification timing b/t Sherries and Ports?

A

Sherries-fortified after fermentation….Ports fortified either before or during fermentation.

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5
Q

What is the term for adding alcohol to a wine before or while it is still fermenting and still has a significant amt. of sugar in it?

A

Mutage

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6
Q

What is the common characteristic of grape varieties that are used to make sweet fortified wines?

A

They have high sugar levels

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7
Q

What can be done to help a grape produce higher sugar level if grown in a cold climate?

A

(1) Pick them late-harvested….(2) allow to dry for a period of time after harvest

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8
Q

Usually the fermentation of sweet fortified wines are stopped at what sugar levels?

A

18-20%

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9
Q

At what alcohol level is needed to kill off the yeast quickly during the production of sweet fortified wines?

A

18-20%

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10
Q

Gove 2 examples of sweet fortified wines that are aged in a warm-to-hot environment? and why is that done?

A

Madeiras and Rutherglen Muscats…….it removes any heat-unstable compounds and essentially makes the wine indestructible.

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11
Q

When is the blending process in sweet fortified wines?

A

A few months to several years after the aging process.

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12
Q

True sherry comes from what region and country?

A

Jerez in the south of Spain.

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13
Q

Give another region in the south of Spain besides Jerez that is known for making Sherrys?

A

Montilla-Moriles

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14
Q

What is the name for the drier style fortified wine is made in Portugal? and what grape varieties are used?

A

Madeira…..(1) Sercial, (2) Verdelho

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15
Q

What is the name for the drier style of fortified wine made in Italy? and what grape varieties are used?

A

Marsala…(1) Grillo, (2) Catarratto, (3) Inzolina

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16
Q

Why are neutral white grapes used for he production of Sherry style wines?

A

Because the flavor profile comes from the production not from the grapes.

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17
Q

What are the (2) most commonly used white grape varieties used for making Sherry in Spain?

A

Palomino……Pedro Ximenez

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18
Q

Explain the wine making style for making Sherry style wines?

A

Grapes are handled delicately trying to avoid any phenolics. Carefully pressing (like sparkling wines) and fermented at high temperatures to evaporate the floral/fruity aromas.

19
Q

What are the (2) types of Sherrys? and what are the differences?

A

Fin and Oloroso…..Fino-pale, light-bodied and require Flor (reductive style); Oloroso-dark, fuller bodied more flavorful and NO flor (oxidized style).

20
Q

What is flor? and how does it survive?

A

Special type of yest the floats on the surface of wines….It thrives at high alcohol levels such as 15%. At this high level it multiplies and forms a thick blanket on top of the wine protecting it from oxygen.

21
Q

Describe the classic reductive style of wine? And what is the classic aromas?

A

Lighter bodied, reduced alcohol (b/c the yest feed on alcohol as well), reduced sugars, reduced acid (b/c the yest feeds on acetic acid)….Nutty or bruised apples aromas.

22
Q

What is the term to describe wine changes largely due to living yest? and what type of wine style does it create?

A

Biologic aging…..lower alcohol and acids and higher amts. of acetaldehyde.

23
Q

What is the typical alcohol levels of Fino Sherrys?

A

15-15.5%

24
Q

What is the typical alcohol levels of Oloroso Sherrys?

A

17-24%

25
Q

What is the major difference b/t Fino’s and Oloroso’s?

A

Fino-made with flor/NO oxygen…….Oloroso made w/o flor loves oxygen.

26
Q

What is the name for the type of aging for Fino’s and Oloroso’s?

A

Fino-biological aging…..Oloroso-oxidative aging.

27
Q

What is the term for a wine that has been aged in the presence of oxygen? and what type of style does it create?

A

Oxidative aging….Higher alcohol and higher acid levels, darker color. Caramelized aromas

28
Q

What is the name of the system that matures sherrys through a complex series of barrels?

A

The solera system

29
Q

Briefly describe the soler system? and why is the purpose?

A

It consist of maturing wine in several barrels progressively blended together by incorporating younger wine into the maturing wines….The purpose it to maintain the flor.

30
Q

Usually how long can the flor be maintained? and what is the minimal age requirements?

A

6-7yrs……By law it has to be aged for 3yrs.

31
Q

What is the name of the barrels used in the solera system? and what is the size? and what kind of oak barrel is it?

A

Butts….Large 600L…American oak

32
Q

What is the name of the oldest barrels in the solera system? and what are the other barrels called and what is the translation?

A

Solera…..Criaderas (nurseries)

33
Q

What is the nickname of the blending of wine using the solera system? and what is the official name for that type of blending?

A

Running the scales……Fractional blending system

34
Q

What are Vin Doux Naturals? and what is its translation?

A

Slightly fortified sweet wine made in the south of France…..Naturally sweet wine

35
Q

Give 4 examples of Vin Doux Naturals? and where are they located?

A

(1) muscat de Rivesaltes (Roussillon), (2) muscat de Beaumes-de-Veines (Rhone), (3) Banyuls (Roussillon/Grenache), (4) Maury (Roussillon/Grenache)

36
Q

Where was the technique developed to stop fermentation early by adding liquor? and what is that technique called?

A

Banyuls……Mutage

37
Q

What is the term used to describe a grape must, before fermentation starts, that is added to brandy? and what is it called in Spain and Italy and by another name in france?

A

Pineau des Charentes…..Mistelle (france), Mistela (Spanish), Sifone (Italy)

38
Q

What is the sweet foritified wine of Cyprus called? and what grapes do they use?

A

Commandaria….(1) Xynisteri, (2) Mavro

39
Q

What grapes are used to make sweet madeira?

A

Malvasia, Boal, Tinta Negra Mole

40
Q

What is the name for the fortified wine from Greece? and what grape is it made with?

A

Mavrodaphne of Patras….Mavrodaphne

41
Q

What grapes are used to make Port?

A

(1) Touriga Nacional, (2) Touriga Franca, (3)Tinta Roiz, (4) Tinta Barroca, (5) Tinta cao

42
Q

What are the 3 types of fortified wines from Portugal?

A

Port, Maderia, Setubal

43
Q

What grape is Setubal made from?

A

Muscat

44
Q

What is the name of the fortified wine from Australia? and what grape is it made from? and what is special about it? and what is it similar too?

A

Rutherglan……Muscat……It is heated…..Madeira

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