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

Fortified Wines COPY Flashcards

1
Q

Fortified Wines through out the world

A

France: VDN, Spain: Sherry, Malaga, Montilla Moriles, Condado de Huelva. Portugal: Port, Madeira, Setubal, Carcavelos, Pico. Italian: Marsala. Greece: specific PDO wines

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2
Q

Methods of fortification

A

Arresting fermentation w/ the addition of spirit (a la Port) creates a fortified wine w/ residual sugar. Adding spirit post fermentation (a la Sherry) creates a dry fortified wine, although sugar can also be added after fortification. Adding spirit to grape must prior to fermentation creates a mistelle or Vin de Liqueur rather than a fortified wine

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3
Q

French Vin de Liqueurs

A

Ratafia in Champagne, Pineau de Charantes in Cognac. Floc de Gascogne in Armagnac, Macvin de Jura in the Jura. Pommeau in Calvados

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4
Q

Macvin du Jura. Grapes, Producers

A

AOP for Vin de Liqueur in the Jura. Blanc: Chard &/or Savagnin. Rose/Rouge: PN, Poulsard &/or Trousseau. Henri Maire, Jean Bourdy, Berthet-Bondet

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5
Q

Floc de Gascogne. Grapes, Producers

A

AOP for VDL in Armagnac. Blanc: must be a blend, min 70% comb’d Colombard, Ugni Blanc, Gros Manseng. Rose: varietal or blend: CF, CS, Fer, Merl, Cot, max 50% Tannat. Laubade. Delord (Armagnac producers)

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6
Q

Pineau de Charentes

A

AOP for VDL in Cognac. Blanc: Ugni Blanc, Folle Blanche, Colombard. Rose/Rouge: CF, CS, Malbec, Merl. Chateau d’Orignac, Pierre Ferrand

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7
Q

Ratafia de Champagne

A

IGP for VDL in Champagne, new as of 2018

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8
Q

Pommeau

A

A VDL made in the Calvados region, in Normandy. Made by mixing apple juice w/ apple brandy

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9
Q

cadastro

A

Porto vineyard register

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10
Q

beneficio

A

the licensing of Port production granted to growers by the IVDP, dictates the maximum amount of wine that may be fortified in a given year—based on a matrix of twelve factors using a points system classification

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11
Q

IVDP

A

Instituto dos Vinhos do Douro e Porto, or Douro Port Wine Institute. a government run regulatory body that absorbed the powers of the Commissão Interprofessional da Região Demarcada do Douro in 2003, which in turn replaced the Casa do Douro in 1995. supervises the promotion, production, and trade of all Porto and Douro DOP wines. Both growers and shippers must submit to its authority. The IVDP requires Port houses to maintain compliance with the lei do terço. In addition, the IVDP guarantees label integrity and age designations, and samples all appellation wines for authenticity

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12
Q

The Casas do Douro

A

a syndicate of growers’ guilds established in 1932 that assumed control over the regulation of viticulture, lost many of its regulatory functions after it bought controlling shares in Royal Oporto, a port shipper and the surviving remnant of the Companhia Geral dos Vinhos do Alto Douro, the original oversight “company” established in the Douro in 1756

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13
Q

Companhia Geral dos Vinhos do Alto Douro

A

The original oversight company established when Douro was first demarcated in 1756.

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14
Q

lei do terco

A

“law of the third”, a decree enforced by the IVDP restricting sales of Port to one-third of a house’s total inventory annually

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15
Q

Beneficio Classification

A

Max 2031, hypothetical min -3129. Class A: >1200 Class B: 1001-1200, and so on every 200 points through Class I: minus 201-minus 400

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16
Q

Beneficio Classification Factors

A
  1. 7 for soils and climate: location (Cima corgo and part of Douro Superior +), altitude (up to 150 m +), exposure (south facing, site dependant +), bedrock (Schist soil +), rough matter (stony soils +), slope (higher inclination +) and shelter (more +). 5 for the vine: type of vine (recommended grapes +), planting density (min 3000 vines/ha for full pts), yield (max 55 hl/ha for full pts), training system (up to 0.8 m +, no pergolas), and vine age (older +, < 5yo not allowed)
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17
Q

Douro max Yields

A

Red: 55 hl/ha, White: 65 hl/ha

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18
Q

Socalcos

A

Stone terraces in Porto DOP, traditional vineyard layout

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19
Q

Patamares

A

Common Porto DOP vineyard layout, wide terraces with steep ramps, tractor friendly

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20
Q

Vinhos ao Alta

A

Newer Porto DOP vineyard layout in which the rows are panted vertically up and down the slope, achieves higher planting density

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21
Q

Porto preffered grapes and “top 5”

A

Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinta Cão, Tinta Barroca

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22
Q

Dow’s SQVP

A

Quinta do Bomfim (Cima Corgo)

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23
Q

Warre’s SQVP

A

Quinta da Cavadinha (Cima Corgo)

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24
Q

Taylor Fladgate SQVP

A

Quinta de Vargellas (Douro Superior)

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25
Q

Quinta do Noval SQVP

A

Quinta do Noval is also the SQVP

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26
Q

Quinta do Vesuvio SQVP

A

Quinta do Vesuvio is the SQVP

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27
Q

Croft SQVP

A

Quinta do Roeda

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28
Q

Fonseca SQVP

A

Quinta do Panascal

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29
Q

Graham’s SQVP

A

Quinta dos Malvedos

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30
Q

Sandeman SQVP

A

Quinta do Seixo

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31
Q

lagares

A

Traditional Porto open granite troughs used for grape crushing by foot and fermentation. Still in use at some smaller quintas but not the norm

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32
Q

Porto production from harvest to fortification

A

Grapes are usually hand harvested and destemmed then crushed. Fermentation occurs over a quick 2-3 days over which the goal is to extract as much concentration and color as possible. When the wine reaches the desired residual sugar level, typically when 1/3 of the sugar has been converted to alcohol, the wine is fortified to 19-22% abv, tyoically achieved by adding aguardente at a 1:4 ratio

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33
Q

aguardenete

A

Neutral grape spirit, 77% abv, used for porto fortification

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34
Q

beneficio aka in french

A

mutage: the fortification of wine w/ spirit

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35
Q

Porto producers responsible for advocating rose and white Porto styles

A

Croft

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36
Q

“The Portuguese House”

A

Ferreria, still portuguese owned

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37
Q

Port pipe

A

Traditional vessel used for the aging and shipping of Port. Douro Valley: 550L, Vila Nova de Gaia: 650 L, Shipping: 534.24 L

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38
Q

Ruby Port

A

Often aged in bulk, in wood cement or SS 2-3 years before bottling. Not vintage dated

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39
Q

Ruby Reserve Port

A

aka Premium Ruby, has replaced the term Vintage Character

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40
Q

Vintage Port

A

Most expensive, 1-3% of production. Declared vintages ~3 yrs per decade, split vintages are rare for fear of flooding the market. Must be authorized by the IVDP. Must age in Cask until July 30, 3rd year after harvest. Typically require decanting.

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41
Q

Single Quinta Vintage Port

A

SQVP. A vintage port coming from a single vineyard. Usually released on undeclared years as often much of the fruit would be needed for the Vintage bottling in a declared year. Many smaller quintas release their own vintage wines as well

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42
Q

Late-Bottle Vintage Port

A

LBV. 4-6 years in cask before bottling, always a single vintage. Most are filtered, no decanting required. Typically won’t improve with age. Quality varies extremely, superior bottlings that will improve a bit w/ age exist

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43
Q

Ramos-Pinto SQVP

A

Quinta de Ervamoira

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44
Q

Envelhecido em Garrafa

A

LBV w/ additional 3 years of bottle age, often the higher quality LBV bottlings may be labeled thusly, are often unfiltered an attempt to approach the vintage style more than their lesser counterparts

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45
Q

Tawny Port

A

Many wines labeled as Tawny Port do not undergo the extensive cask aging that is critical to the style, but are simply paler wines—due to the provenance of grapes, a less-thorough extraction, or the addition of white Port to the blend. Lesser vineyards and vintages constitute these wines, which are a popular aperitif in France

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46
Q

Reserve Tawny

A

Min. 7 years cask aging, blended from several vintages, and retain some youthful freshness while gaining a hint of the creamy, delicate nature of a true old Tawny, will not improve w/ age

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47
Q

Tawny with indication of age

A

10, 20, 30, or 40 Years Old. Show a progressively more concentrated and developed character, reaching a pronounced oxidative, rancio state by forty years of age. high-quality fruit, and are matured in seasoned wood. Typically racked annually and topped up w/ spirit or wine, blended together before bottling

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48
Q

IVDP requirement for listing an indication of age

A

Not an actual measure of age, the wineshould “taste like” the years old it is labeled

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49
Q

Colheita Tawny

A

a vintage dated port that spends min 7 years in cask, many spend decades. Some producers will leave the Tawny in cask until ordered, thus causing bottle variation w/in a vintage

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50
Q

LBV vs Colheita Tawny

A

Both are vintage dated. LBV spends less time in cask, retaining more Ruby character, best bottlings may improve slightly in bottle. Colheita spends more time in cask, sometimes much more, exhibiting greater tawny expression, will not improve in bottle

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51
Q

Term for the round trip voyage through the tropics madeira traditionally went on

A

Torna Viagem

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52
Q

The stone terraces of Madeira

A

poios

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53
Q

Where can Madeira DOP wines be made

A

on the Islands of Madeira itself and Porto Santo

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54
Q

Madeira soils

A

Fertile volcanic

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55
Q

Madeira training system

A

latadas: a pergola system using low trellises, keeps vines off the ground so less suscpetible to rot and fungal disease in the subtropical climate

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56
Q

Madeira climate

A

subtropical, rainy, constant cloud cover

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57
Q

levadas

A

canals from the mountain tops in Madeira, making agriculture possible

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58
Q

The Madeira wine trade

A

Average vineyard holding is .3 ha, often separated among plots. Farmers sell fruit to one of 8 IVBIM authorized large production companies who make the wine and are based in Funchal, Madeira’s capital. The wine is then either marketed and sold by the production company or more often bottled and sold to shippers based in London under their own brand. Wine may also be sold to Partidistas who store until maturity and then sell at a profit

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59
Q

IVBIM

A

the Wine, Embroidery and Handicraft Institute of Madeira. regulates harvesting and production of Madeira

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60
Q

Madeira capital

A

Funchal

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61
Q

Largest Madeira production company

A

Vinhos Justino Henriques, responsible for 1/2 the countries exports

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62
Q

Madeira production companies

A

Vinhos Justino Henrqiues (largest, provides wines to Broadbent), Madeira Wine Company (2nd largest, brands Blandy’s and Cossart Gordon, Henriques & Henriques (largest independent, only firm w/ significant vineyard holdings), Vinhos Barbeito

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63
Q

Varietal labeling in Madeira

A

Tinta Negra (85% of production): formerly vilified, now recommended, may appear on labels as of 2015. Noble grapes: Sercial, Verdelho, Boal, Malmsey. min 85% for multi vintage, 100% for vintage dated

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64
Q

Sercial Madeira

A

aka Esgana Cao, piercingly acidic, harvested last w/ Verdelho, crushed off skins prior to fermentation. Driest style, 9-27 g/l RS. citrus in youth, complex almond w/ age, suitable as an apertif, good w/ light soups and consumes

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65
Q

Verdelho Madeira

A

aka Gouveio, harvested last w/ Sercial, crushed off skins prior to fermentation. medium dry, 27-45 g/l RS, high acid, with a smoky, honeyed character, slightly fuller bodied than Sercial

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66
Q

Boal Madeira

A

aka Bual, Malvasia Fina, harvested first, w/ Malmsey, short fermentation on the skins. medium sweet, 45-63 g/l RS, rich style of wine, in which the acidity is still powerful enough to dominate the finish. Highly aromatic, chocolate, roasted nut, and coffee notes, raisin. With age, tends to be the darkest Madeira wine in color

67
Q

Malmsey Madeira

A

aka Malvasia Branca de São Jorge, harvested first w/ Boal, short, sometimes just a few hours, fermentation on the skins. Sweetest, 63-117 g/l RS, softest style. Vanilla, toffee, marmalade

68
Q

Terrantez Madeira

A

The fifth noble grape, almost extinct, exceedingly rare but making a comeback, ranges in sweetness between that of Verdelho and Boal Madeiras

69
Q

Estufagem

A

Modern, most common Madeira aging technique. After fortification, wine is transferred to a SS tank (estufa) that warms the wine to a temperature of 45-50° C (113-122°F) by circulating hot water through serpentine coils inside the tank. Wine is held at least 3 months as the sugars slowly caramelize. The wine then rests (estagio) for min 90 days before being transferred to cask. Wines may not be released until 2 years after harvest

70
Q

armazens de calor

A

Heating rooms, used as a more gentle Estufagem method variant by the Madeira Wine company. The rooms arewarmed by nearby tanks or steam pipes rather than the direct heat of the estufa. Heats the wine to a lower temp over a longer period of time, up to 1 year

71
Q

Canteiro

A

Madeira aging method utilized for the best bottlings. the wines are cask-aged for a period of at least two years in lodge attics, a much slower process of maturation, preventing the burnt caramelization of sugars and resulting bitter flavors associated with rapid heating. may be bottled at a minimum three years of age, the best Vinhos de Canteiro will remain in cask for 20 years or more

72
Q

Rainwater

A

Multi-vintage Madeira style. Usually 100% Tinta Negra. The wine is medium dry, and light in style

73
Q

Selecciondo Madeira

A

Multi-vintage Madeira style, aka “Finest,” “Choice,” or “Select,” and include a blended wine that is at least 3 years old (but below five years of age). These wines are dominated by the Tinta Negra grape, heated in Estufagem and aged in tank rather than cask

74
Q

Reserva Madeira

A

Multi Vintage style. 5 years of age or older (but below 10 years of age)

75
Q

Reserva Especial Madeira

A

Multi Vintage style. 10 years of age or older (but below 15 years of age). often made of a single noble variety, heated by the Canteiro method

76
Q

Extra Reserve Madeira

A

Multi-vintage style. 15 years of age or older (but below 20 years of age). often made of a single noble variety, heated by the Canteiro method.

77
Q

Madeira with “years old” labeling

A

Mutli-vintage style: 5,10,15,20,30,40,50 years old. often made of a single noble variety, heated by the Canteiro method

78
Q

Solera Madeira

A

peoduced by fractional blending and the canteiro method. max 10% of a solera’s stock may be made per year, only 10 additions may be made to each solera. Wines are bottled w/ the starting date of the solera, but wines added to a solera may actually be older than the original wine

79
Q

Colheita Madeira

A

aka “harvest” single vintage (min 85%), min 5 years aging. may be a blend or single varietal

80
Q

Frasqueira

A

Vintage Madeira (min 85%) aged for a minimum 20 years in cask, may be a blend or single varietal, canteira method. typically topped up with younger wines during the aging process. may be aged for additional time—sometimes decades—in glass demijohns after the period of cask aging

81
Q

Vinho da Roda

A

aka Vinho da Torna, Vinho da Volta, Extremely rare, journeyed past the equator and back by ship. Shortridge Lawton, now a brand of the Madeira Wine Company, produced wines in this traditional style as late as the early 1900s

82
Q

When was Marsala first produced

A

1773 by the English Port and Sherry merchant, John Woodhouse

83
Q

mosto cotto

A

cooked/reduced grape must used to adjust color and sweetness of Marsala. only allowed and required for Ambra style, min 1%

84
Q

When are Marsala wines fortified

A

either during fermentation or after depending on desired sweetness.

85
Q

sifone

A

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

86
Q

Marsala wine colors

A

Ambra (amber), Oro (gold), Rubino (Ruby)

87
Q

Ambra Marsala

A

Lowest quality Marsala color, only style that permits concia. White grapes: Grillo, Inzolia (preferred), Catarrato, Damaschino

88
Q

concia

A

the addition of mosto cotto to Marsala. only allowed for Ambra syle

89
Q

Oro Marsala

A

“Gold” White grapes: Grillo, Inzolia (preferred), Catarrato, Damaschino. Concia not allowed

90
Q

Term for VDN or fortified wine in Italy

A

liquoroso

91
Q

Marsala ABV requirements

A

Wines are to be vinified to a min 12% abv. Fine: min 17% abv, all other styles: min 18%

92
Q

Rubino Marsala

A

“Ruby,” Perricone, Calabrese (Nero d’Avola), and Nerello Mascalese; plus a max. 30% white grapes. Concia not allowed

93
Q

Marsala sweetness labeling

A

Secco: max. 40 g/l
Semisecco: 40-100 g/l
Dolce: min. 100 g/l

94
Q

Fine Marsala

A

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

95
Q

Superiore Marsala

A

Min. 2 years in oak or cherry wood. min 18% abv

96
Q

Superiore Riserva Marsala

A

Min. 4 years in oak or cherry wood. min 18% abv

97
Q

Vergine Marsala

A

min 5 years in oak or cherry wood. min 18% abv. Must be secco, no mosto cotto or sifone allowed

98
Q

Vergine Riserva/Stravecchio

A

min 10 years in oak or cherry wood. min 18% abv. Must be secco, no mosto cotto or sifone allowed

99
Q

Solera Marsala

A

min 5 years in oak or cherry, min 10 years for Solera Riserva/Stravecchio

100
Q

Vintage Marsala

A

exists, year of fortification

101
Q

Marsala producers

A

Florio, Pelegrino

102
Q

Consejo Regulador

A

The governing body of the Jerez appellation, est in 1933, making it oneof Spains first protected areas

103
Q

Sherry location, climate

A

in the Province of Cadiz, in Andulucia. the hottest region in Spain. Cooler on the coast but can be 20 degrees celsius warmer inland. The alternating hot and humid winds (levante and poinente) promote good conditions for yeast development necessary for Sherry’s maturation process

104
Q

levante

A

Hot, dry wind, blows over the Sherry region from the east

105
Q

Poinente

A

Humid Atlantic wind that blows over the Sherry from the west.

106
Q

albariza

A

a chalky, porous, limestone-rich soil of brilliant white color, produces the best Sherry. Moisture retentive and friable for deep root penetration. Concentrated on the slopes of Jerez Superior subregion, home to 80% of vineyard acreage

107
Q

pago

A

Spainish vineyard

108
Q

Largest pago in Jerez

A

Macharnudo, over 2000 acres, in Jerez de la Frontera

109
Q

barros

A

fertile clay soils found in low lying valleys of Jerez, more difficult to work than the preferred albariza soils

110
Q

arenas

A

sandy soils found along the coast in Jerez

111
Q

Soils of Jerez

A

albariza: best, chalk. barros: clay arenas: sand

112
Q

Grapes of Jerez

A

Palomino (Listán): 95% of vineyard acreage, Pedro Ximénez (PX) and Moscatel (Muscat of Alexandria): typically used for sweetening sherry, varietal bottlings are rare, often go through the soleo process for 1-3 weeks. Moscatel mainly cultivated on arenas soils near Chipiona. PX plantings have diminished so much, special dispensation from the consejor regulador allows producers to import PX must from Montilla-Moriles

113
Q

soleo

A

Grape suuning process used in Jerez. grape bunches are dried in the sun on esparto grass mats prior to pressing. Used primarily for Moscatel and PX, 1-3 weeks. Sometimes Palomino, no more than 24hrs

114
Q

vara y pulgar

A

“Stick and thumb” Traditional vine training method used in Jerez. growers prune alternate spurs each year: one year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb). Similar to the head trained, cane pruned single Guyot method

115
Q

Jerez max yields

A

80 hl/ha in Jerez Superior, 100 hl/ha everywhere else

116
Q

mitad y mitad

A

mixture of grape spirit and mature Sherry used to fortify the delicate palomino wine, gentler than straight spirit so as not to shock the wine

117
Q

palo tank marking

A

vertical slash, used to signify which tanks are destined for biological aging in Sherry production. typically wines from premera yema (free run must) and alabriza soils

118
Q

gordura

A

Circle tank marking, used to signify which tanks are destined for oxidative aging in Sherry production. typically wines from segunda yema (press wine must)

119
Q

Mosto de yema

A

grape must in Sherry production. separated into three parts: premera yema (free run juice, 60-70%), Segunda Yema (press wine), and mosto prensa (poorer quality press wine for distillation). The premera and segunda yema are vinified separately

120
Q

Biological aging

A

Sherry production. Post fermentation, tanks marked as palo (vertical strike), typically premera yema must from albariza soils. Fortified to 15-15.5% w/ mitad y mitad and transferred to old 600 L American oak Sherry butts. Flor is allowed to develop, wines enter the sobretables period (~6months to a year) for a second classification determining the final style of the wine

121
Q

Conditions for flor development

A

flor, a specialized set of yeast species of the genus Saccharomyces, requires contact w/ oxygen and metabolizes glycerin, alcohol,and volatile acids in the wine. Humid poinente winds, a specific abv 15-15.5%, moderate temp of 60-70 degrees, and an absence of fermentable sugars are required for its healthy development. florished in the spring and fall, turns gray and thin in winter and summer months. The solera system is critical as well, the movement of wine provides oxygen and introduction of new anada provides fresh nutrients.

122
Q

Sobretablas

A

An intermediary stage in Sherry biological aging. After fortification, flor begins to develop and the wines are monitored over 6months to a year after which point the wines are classified a second time, determining their final style

123
Q

anada

A

vintage in sherry making

124
Q

criadera

A

a tier of butts in the solera system. As few as 3-4, as many as 14

125
Q

Solera requirements in Jerez

A

min 2 years solera aging as of 2010 (previously 3 years). For every L drawn from the solera craidera, 2 (formerly 3) must remain. Wines are often marked with the year the Solera started (Sherry is rarely marked w/ a vintage)

126
Q

trasiegos

A

movement of wine through a solera system

127
Q

Oxidative aging

A

Sherry production. Post fermentation, tanks marked as gordura w/ a circle, typically segunda yema must. Fortified to 17-18% abv w/ mitad y mitad, will become Olorosso Sherries

128
Q

Sherry second classification

A

following the sobretablas, the wines are classified into 5 categories depending on the condition of the wine and flor: Palma, Palma Cortado, Palo Cortado, Raya, Dos Rayas

129
Q

Palma

A

After sobretablas, if the wine is fine and delicate and the flor has flourished, protecting it from oxygen. will become Fino Sherry

130
Q

Palma Cortado

A

After sobretablas, if the wine is more robust, but the flor healthy, will become amontillado

131
Q

Palo Cortado

A

After sobretablas, if the flor is still present, but the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified to at least 17% abv, destroying the veil of flor that protects it from oxygen

132
Q

Raya

A

After sobretablas, if flor growth is anemic, or the protective yeast has died completely, the wine is fortified to 17-18% and becomes an Olorosso

133
Q

Dos Rayas

A

After Sobretablas, if the flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar

134
Q

Fino Sherry

A

Biological aging. 15-18% abv. light, delicate, almond-toned style characterized by a high concentration of acetaldehydes, a salty tang

135
Q

Amontillado Sherry

A

Biological aging followed by Oxidative aging. 16-22% abv. began it’s life as a fino, as the wine aged, the flor finally disappeared, the wines start to age oxidateivly, taking on a more robust, hazelnut character and slowly increasing in alcohol. a laborious process, and soleras devoted to the wine are expensive to maintain

136
Q

Oloroso Sherry

A

Oxidative aging. 17-22% abv. spicy, walnut tones and a smooth mouthfeel

137
Q

Palo Cortado

A

Biological and redirected Oxidative aging during sobretablas. 17-22% abv. combines the rich body and color of an Oloroso with the penetrating yet delicate bouquet of an Amontillado.

138
Q

Generoso Sherry

A

Dry style, max 5 g/l RS. includes Fino, Amontillado, Palo Cortado, Oloroso

139
Q

Manzanilla Generoso Sherry

A

Dry style, max 5 g/l RS. includes Manzanilla Fina, Manzanilla Pasada, Manzanilla Olorosa

140
Q

Manzanilla Pasada

A

Fino-Amontillado style Generoso Sherry aged in Sanlucar de Barrameda

141
Q

Manzanilla Fina

A

Genersoso Sherry aged in Sanlucar de Barrameda. Similar in style to fino but harvest occurs a week earlier, and the resulting wines are lower in alcohol and fortified to a lower degree, and are entered into—and moved through—the solera more quickly

142
Q

Cabeceo

A

Sherry production. When producing sweet Sherry, the final blend is created on a small scale and applied proportionally to the wine at large. min 17.5% abv for base wines

143
Q

dulce pasa

A

a sweetening agent in Sherry production. mistela produced from sunned Palomino—is the most common sweetening agent in modern Jerez

144
Q

dulce de alimbar

A

rarely seen Sherry sweetening agent. a blend of invert sugar and Fino

145
Q

Sherry sweetening agents

A

dulce pasa, dulce de alimbar, mistella from sunned Moscatel or PX (preffered but expensive), vino de color

146
Q

vino de color

A

Sherry color adjusting agent. a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must. sancocho: If reduced to one-third of its original volume. arrope: If reduced to one-fifth of its original volume. Also adds sweetness to the Sherry

147
Q

sancocho

A

Sherry production. vino de color, a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must, if reduced to 1/3 of its original volume

148
Q

arrope

A

Sherry production. vino de color, a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must, if reduced to 1/5 of its original volume

149
Q

Generoso liqueur

A

Vino Generoso blended with Vino Dulce Natural or concentrated must (vino de color). Styles: Dry, Medium, Pale Cream, Cream

150
Q

Dry Sherry

A

Generoso Liqueur style. 5-45 g/l residual sugar

151
Q

Medium Sherry

A

Generoso Liqueur style. 5-115 g/l residual sugar, usually produced from Amontillado. May additionally be labeled Golden, Milm, Browm, etc

152
Q

Pale Cream Sherry

A

Generoso Liqueur style. 45-115 g/l residual sugar, usually produced from Fino

153
Q

Cream Sherry

A

Generso Liqueuer style. 115-140 g/l residual sugar, usually produced from Oloroso

154
Q

Vino Dulce Natural

A

“naturally sweet wine” fortified after partial fermentation of “sunned” (soleo) grapes, often bottled varietally as Pedro Ximénez or Moscatel. also Dulce

155
Q

Dulce Sherry

A

Vino Dulce Natural style. min 160 g/l RS

156
Q

Moscatel Sherry

A

Vino Dulce Natural style, min 160 g/l RS

157
Q

Pedro Ximinez Sherry

A

Vino Dulce Natural style. min 212 g/l RS

158
Q

VOS Sherry

A

Vinum Optimum Signatum/Very Old Sherry: min. 20 years average age. For every liter drawn, 20L must remain. only applies to an individual lot of drawn wine, not the entire Solera. only allowed for Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez Vino Dulce Natural. Certified by a tasting panel

159
Q

VORS

A

Vinum Optimum Rare Signatum/Very Old Rare Sherry: min. 30 years average age. For every lier drawn, 30L must remain. only applies to an individual lot of drawn wine, not the entire Solera. only allowed for Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez Vino Dulce Natural. Certified by a tasting panel

160
Q

Major cities of Jerez

A

Aging towns: Jerez de la Frontera, Sanlucar de Barrameda, El Puerto de Santa Maria. Other major cities: Cadiz, Chipiona, Rota, Lebrija, San Fernando, Puerto Real, Chiclana de la Frontera

161
Q

Sherry producers

A

Tio Pepe (fino), La Gitana (Manzanilla)

162
Q

Kopke SQVP

A

Quinta do Sao Luiz

163
Q

Niepoort SQVP

A

Quinta do Passadouro

164
Q

Calem SQVP

A

Quinta do Sagrado

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