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Fortified Wines Study Guide Flashcards

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1
Q

Fortifying base wines with a neutral grape spirit strengthens them for what 4 purposes?

A

Added body, warmth, durability, and age worthiness.

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2
Q

What are the three great archetypes of fortified wine?

A

Sherry, Port, and Madeira

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3
Q

What is Sicily’s star fortified wine appellation?

A

Marsala

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4
Q

What are Portugal’s four star fortified wines?

A

Port, Setúbal, Carcavelos, and Pico

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5
Q

What are Sherries 3 close Spanish cousins? What are two other traditional but fading Spanish fortified wines?

A

Málaga, Montilla-Moriles, and Condado de Huelva

Tarragona Clásico and Rueda Dorado are traditional but fading

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6
Q

What are aromatized wines?

A

Fortified wines flavored by maceration with additional herbs and spices

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7
Q

What are the three general methods of fortification?

A

Fortification that arrests fermentation through addition of spirit while sugars remain (Port, VDN)

Fortification following the conclusion of fermentation (Sherry)

Fortification prior to fermentation (mistelle/VDL)

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8
Q

What are the vin de liqueur for the following: Champagne, Cognac, Armagnac, and Jura?

A

Ratafia (Champagne)
Pineau des Charentes (Cognac)
Floc de Gascogne (Armagnac)
Macvin du Jura (Jura)

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9
Q

When was the Douro first demarcated for Port production?

A

1756

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10
Q

Who oversees and enforces regulation regarding production of Port?

A

Douro Port Wine Institute

a.k.a

Instituto dos Vinhos do Douro e Porto (IVDP)

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11
Q

The Instituto dos Vinhos do Douro e Porto absorbed the regulatory powers of what precursor organization in 2003?

A

Commissão Interprofessional da Região Demarcada do Douro

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12
Q

What is the lei do terço?

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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13
Q

What does the IVDP supervise?

A

The promotion, production, and trade of all Porto and Douro DOP wines while enforcing the lei do terço. Additionally, the IVDP guarantees label integrity and age designations, and samples all appellation wines for authenticity.

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14
Q

What is a grower’s “authorized benefico”?

A

Authorized beneficio is the maximum amount of wine that may be fortified in a given year-based on a matrix of 12 factors.

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15
Q

What 7 soil and climate factors are scored for a grower’s beneficio?

A 
location
altitude
slope
shelter
exposure
bedrock
rough matter
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16
Q

What 5 vine factors are scored and contribute to the score for a port producer’s benefico?

A 
type of vine
planting density
yield
training system
vine age
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17
Q

What are the maximum yields for Douro red and white grapes respectively?

A

55hl/ha (red) and 65hl/ha (white)

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18
Q

What are the 9 red grapes that must combine for a min 60% of the blend for Porto DOP wines?

A 
Touriga Nacional
Touriga Francesa
Tinta Roriz
Tinta Cão 
Tinta Barroca
Tinta Amarela
Tinta Francisca
Bastardo
Mourisco Tinto
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19
Q

What are the 6 preferred white grapes for Porto DOP wines?

A 
Rabigato
Esgana Cão
Folgasão
Viosinho
Malvasia Fina
Gouveio
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20
Q

What are the two methods in which vines are planted in the Douro?

A

Vertical rows planted up the slope (Vinhos ao Alta)

Terraces (Patamares)

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21
Q

What are lagares?

A

Traditional open granite troughs used for foot-crushing and fermentation in Port production.

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22
Q

What modern fermentation vessel from Algeria is used in Port production introduced in the 1960s and 70s? How does it work?

A

Autovinifiers

Fermenting wine is pumped over the cap by virtue of its own buildup of gas.

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23
Q

How many days is a Port fermentation typically?

A

2-3 days

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24
Q

Beneficio, or the fortification of wine with spirit occurs when what fraction of the fermentable sugars has been fermented?

A

Approximately 1/3

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25
Q

Between what percentages abv is Port fortified to?

A

Between 19-22%

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26
Q

What is the spirit used for the fortification of port called?

A

Aguardente “burning water”

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27
Q

Aguardiente is what % abv in strength?

A

77%

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28
Q

What is benificio known as in France?

A

mutage

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29
Q

Each producer’s proportion of aguardiente is different, but generally the spirit is added to the fermenting must in what proportion?

A

1:4 ratio

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30
Q

White and rosé ports were pioneered in the late 2000s by who?

A

Croft

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31
Q

What is the traditional barrel for both aging and shipping port wine? What is it’s volume in the Douro Valley? What is its volume in Vila Nova de Gaia? What is the standard set size of the same named barrel used for shipping Port?

A

Pipe

550L Douro Valley
620L in Vila Nova de Gaia

534.24L is the standard size Pipe for shipping Port

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32
Q

What are the two broad fundamental styles of Port?

A

Ruby and Tawny

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33
Q

What is the fundamental difference in regards to production of Port that will determine its style?

A

Where the Port ages.

Ruby ports are aged in bottle whereas Tawny Ports have extended cask aging

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34
Q

What is the difference in general style between Ruby and Tawny ports?

A

Ruby Ports display darker color, more youthful fruit and spice tones and more aggressive, fiery character.

Tawny Ports display more complex, mature tones of toffee, dried fruit, and toasted nuts with time. Tawny port displays lighter color as it is oxidatively aged in wood.

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35
Q

Prior to 1986 it was mandatory for port to be aged in what suburb of Oporto? Why was this?

A

Vila Nova de Gaia

Prior to climate control air conditioning the cooler air of Oporto was much more preferable to the warm climate of the Douro Valley.

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36
Q

What are the 5 styles of Ruby Port?

A 
Ruby 
Ruby Reserve
Vintage
Single Quinta Vintage
Late-Bottled Vintage (LBV)
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37
Q

What style of port replaced the term “Vintage Character”? What is this also called?

A

Ruby Reseve

also called Premium Ruby

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38
Q

What is the difference between Ruby and Ruby Reserve?

A

Both are simple Ruby ports aged in bulk for 2-3 years in wood, cement, or stainless steel but Ruby Reserve offers more complexity and character than basic Ruby.

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39
Q

What percent of total production is Vintage Port?

A

1-3%

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40
Q

In a decade how many times on average will a Port house declare a vintage?

A

3 years out of every 10

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41
Q

Who authorizes the production of Vintage Port?

A

IVDP

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42
Q

For how long may Vintage Port age in cask prior to bottling?

A

Until July 30th of the third year following harvest

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43
Q

What are back to back declared vintages in Port called? Why are they so rare?

A

Split Vintages

Rare because few shippers want to flood the market at the expense of pricing for their products.

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44
Q

Port houses can have several estates. If a single vintage’s harvest isn’t exceptional universally but one estate’s fruit is quite exceptional, what style of ruby port may that port house decide to produce? The wines from these estate’s usually provide what to the port house during vintage years?

A

Single Quinta Vintage

These estates usually provide the backbone for the blend that will become a Port house’s vintage bottlings.

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45
Q

What are 3 examples of Quintas making Single Quinta Vintage Port and what are their corresponding houses?

A

Quinta da Cavadinha (Warre’s)
Quinta de Vargellas (Taylor)
Quinta do Bomfim (Dow’s)

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46
Q

For how long will Late-Bottled Vintage Port remain in cask prior to bottling?

A

Between 4-6 years

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47
Q

Will Late-Bottle-Vintage throw sediment?

A

The majority won’t as they are commonly filtered prior to bottling, but exceptions do exist for the higher quality bottlings that are closer to Vintage Port in character. These will continue to mature in bottle though reach maturity before Vintage Ports and will often be unfiltered.

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48
Q

What are the aging requirements for Envelhecido em Garrafa LBV Port?

A

4-6 years in cask plus min additional 3 years in bottle prior to bottling

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49
Q

The term Envelhecido em Garrafa applies to what style of port?

A

Late-Bottled Vintage Port

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50
Q

Why is basic Tawny Port paler in color despite not going through the extensive cask aging associated with the style? Grapes used for these wines come from where?

A

These wines are paler due to the provenance of grapes, a less-thorough extraction, or the addition of white Port to the blend.

Grapes used for these wines are from lesser vineyards and/or lesser quality vintages

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51
Q

Reserve Tawny Port ages for how many years in cask prior to bottling?

A

7 years

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52
Q

Are Reserve Tawny Ports the product of a single vintage?

A

No, they are blended from several vintages

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53
Q

How does Reserve Tawny compare to basic Tawny?

A

Reserve Tawny is aged extensively in cask (min 7 years) unlike basic Tawny, and shows a hint of the creamy, delicate nature that the tawny style is known for.

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54
Q

What are the four designations for Tawny with Indication of Age? Are these an indication of the average age of the wines used in the blend?

A

10 Year
20 Year
30 Year
40 Year

Not an indication of average age of wines used. This is simply an approximation based on taste determined by the IVDP.

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55
Q

For Tawny port after how many years is a Tawny Port said to take on oxidative, rancio state?

A

After 40 Years

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56
Q

In regards to Tawny with Indication of Age, what age designation to most connoisseurs prefer? Why?

A

20 Year

Because these wines have the best balance of fruit and mature characteristics of an aged Tawny with the spirit finely integrated and the wine not overtly oxidized.

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57
Q

For how long is Colheita Tawny port aged in cask? Is it the product of a single vintage?

A

Minimum 7 years though most producers age for much longer.

Yes, product of a single vintage.

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58
Q

Which style of Port are the product of a single vintage?

A

Vintage (ruby)
Single Quinta Vintage (ruby)
Late-Bottled Vintage (ruby)
Colheita (tawny)

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59
Q

For how long is Vintage and Single Vintage Quinta Port aged either in Cask or bottle prior to release?

A

Min 2 years, but must be bottled prior to July 30 of the 3rd year following harvest

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60
Q

What are the widely declared vintages for the from 1950 to today?

A 
'50, '55, '58
'60, '63, '67
'70, '75, '77, '78
'80, '82, '83, '85, '87, '89
'91, '92, '94, '97
2000, 2003, 2007
2011, 2016, 2017
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61
Q

What is the name of the large wooden vessel used to store port wine in bulk prior to bottling?

A

balseiro

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62
Q

For how long following the harvest of Port grapes does a producer have to determine whether or not they would like to declare a vintage for their harvest?

A

2 years

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63
Q

What is Crusted Port?

A

Crusted port is a style of Ruby Port pioneered by British port shippers to provide Vintage port lovers with a cheaper alternative. It is typically a blend of wines from a number of years and bottled young. Gets its name due to the fact that it is unfined and unfiltered prior to bottling thus throws sediment just like Vintage Port.

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64
Q

Which 3 styles of Port should be decanted?

A

Vintage Port
Crusted Port
Some Late-Bottled Vintage Port

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65
Q

What are the 3 split vintages since 1950?

A

‘77/’78
‘82/’83
‘91/’92
16/17

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66
Q

What kind of climate does the island of Madeira experience?

A

subtropical

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67
Q

What is the torna viagem?

A

Old traditional lengthy ocean voyage that Madeira used to make that originally gave the wines of Madeira their character.

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68
Q

On what two islands may the wines of Madeira DOP be produced?

A

Madeira and Porto Santo

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69
Q

What are terraces for viticulture in Madeira called? What soil type are they composed mostly of?

A

poios

made mostly of basalt

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70
Q

What is the name of the most common training system for vines in Madeira? Describe it. What is its purpose?

A

Latadas

pergola system with vines suspended on low trellises.

Combats the dangers of fungal disease in the damp subtropical environment.

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71
Q

What are levadas in Madeira?

A

Levadas are canals that channel runoff rainfall from the top of Madeira that is used to make agriculture possible on the island.

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72
Q

What governing body regulates harvesting and production methods of Madeira wines?

A

the Wine, Embroidery and Handicraft Institute of Madeira (IVBAM)

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73
Q

What are the three types of companies involved with the Madeira wine trade? Describe how each functions

A

Production companies:
Make the wine. Most of these are based in Funchal, Madeira’s capitol. Currently 8 total with only 6 exporting.

Shipping companies:
Trade wine rather than produce it. Most of these are based in London. Shipper will select wines from a producer, who will then bottle the wine under the shipper’s brand.

Partidistas
Store wine and sell it at maturity to other traders for a profit.

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74
Q

What is the sherry equivalent of the partidistas of Madeira?

A

almacenistas

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75
Q

Which production company is the largest on Madeira and responsible for half of the island’s exports?

A

Vinhos Justino Henriques

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76
Q

What is the second largest Madeira production company which was formed as an association of exporters and producers? What popular brands do they produce?

A

The Madeira Company

Blandy’s and Cossart Gordon

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77
Q

What is the largest independent producer of Madeira as well as the only company that owns a significant amount of vineyards?

A

Henriques and Henriques

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78
Q

What are the two oldest production companies in Madeira?

A

D’Oliveira (founded in 1850 as a partidista)

Henriques and Henriques (1850)

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79
Q

What are 5 quality production companies of Madeira other than D’Oliveira and Henriques and Henriques?

A 
Vinhos Barbeito
Madeira Wine Company
Vinhos Justino Henriques
Faria and Filhos
H.M. Borges
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80
Q

What are the 4 noble white grapes of Madeira?

A

Sercial (Esgana Cão)
Verdelho (Gouveio)
Boal (Bual, Malvasia Fina)
Malmsey (Malvasia Candida originally but more often Malvasia Branca de São Jorge)

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81
Q

Sercial, Verdelho, Boal, and Malmsey are the four noble white grapes of Madeira. What are their synonyms?

A

Sercial (Esgana Cão)
Verdelho (Gouveio)
Boal (Bual, Malvasia Fina)
Malmsey (Malvasia Candida originally but more often Malvasia Branca de São Jorge)

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82
Q

While the four noble white grapes of Madeira produce the island’s highest quality bottlings they only account for a minority of total production. What grape accounts for 85% of the island’s total production?

A

Tinta Negra (formerly Tinta Negra Mole)

83
Q

Madeira without the mention of a variety on the label is likely produced from what grape?

A

Tinta Negra Mole

84
Q

Which grape is forbidden from being listed on the label of Madeira DOP wines?

A

Tinta Negra Mole

85
Q

If a multi vintage bottling of Madeira list a grape on the label, what min percent of grapes used must be that varietal? What about for vintage bottlings?

A

85% for multivintage bottlings

100% for vintage bottlings

86
Q

Prior to the phylloxera invasion in Madeira in 1872, what grape had more ha planted under vine than Tinta Negra Mole?

A

Verdelho

87
Q

After phylloxera invasion in Madeira, what two noble grapes were not replanted?

A

Bastardo and Terrantez

88
Q

Why was Terrantez not replanted?

A

It delivers minuscule yields and is difficult to graft

89
Q

What are the varietal Madeira wines from sweetest to driest? Which requires the longest aging to soften out?

A

Malvasia, Boal, Verdelho, Sercial

Sercial requires the longest aging to soften out as its acid profile is piercing.

90
Q

Terrantez produces Madeira wines at a level of sweetness comparable to which of the four main varietal wines?

A

Verdelho

91
Q

Of the four main noble varietals picked for Madeira production, which two are harvested first? Which two are separated from their skins prior to fermentation? Which two will see fermentation for a short period of time on their skins typically?

A

Boal and Malmsey are harvested first and will see some period of maceration during fermentation.

Sercial and Verdelho are harvested last and are separated from their skins prior to fermentation.

92
Q

What are the two modern heating methods that give Madeira its character? Which is most commonly used? Which is used for the highest quality wines?

A

Estufagem and Canteiro

Estufagem is most commonly used
Canteiro is used for highest quality wines.

93
Q

How does the Estufagem process work?

A

Fortified wine is transferred to the estufa which is a stainless steel tank with serpentine coils with hot water running through them.

The wine heats up to 113-122F and held there for at least three months caramelizing the sugars and giving the estufa wine its distinctive character.

Once Estufagem process is completed, the wine is rested (estágio) for a min 90 days before being transferred to cask for aging.

94
Q

What are the aging requirements for estufagem?

A

min 2 years following the harvest or 12 months following the completion of the estufagem process.

95
Q

What variation of the Estufagem process does the Madeira Wine Company employ? How does it work?

A

Fortified wine is placed into rooms warmed by nearby tanks or steam pipes called armazens de calor. Wines are heated at lower temperatures over a longer period of time up to a year prior to estágio.

96
Q

How does the Canteiro method of producing Madeira work? What does this method prevent?

A

Fortified wines are cask aged in lodge attics where they are exposed to the gentler, natural warmth of the sun as it undergoes a much slower process of maturation.

This process prevents the burnt caramelization of sugars and resulting bitter flavors associated with rapid heating.

97
Q

What are the aging requirements for Vinhos de Canteiro?

A

Minimum 3 years of aging including 2 years in wood.

though many age for much longer

98
Q

What are the aging requirements for Frasqueira Madeira

A

20 years in wood

99
Q

Which of the noble 4 varietal madeiras is the driest? Despite this how much RS can it often have?

A

Sercial

Can often have 40-45g/L RS

100
Q

At what point of a meal is Sercial Madeira often served?

A

Often served as an aperitif and with light soups and consommés

101
Q

Describe a Verdelho madeira. How does it compare to Sercial?

A

Medium-dry, high acid, with a smoky, honeyed characters.

Slightly fuller in body than Sercial

102
Q

Which of the noble 4 varietal Madeiras is traditionally darkest? Describe this style

A

Boal

Medium sweet, rich in style. Highly aromatic displaying notes of chocolate, roasted nut, and coffee notes.

103
Q

What is the sweetest Madeira in regards to the noble 4 varietals and what kind of food does it work with best?

A

Malmsey is the sweetest and softest

Notes of toffee, vanilla, and marmalade aromas. The wine can frame a cheese course or dessert flavors of nut, caramel, and dried fruits equally well.

104
Q

What are the 7 styles of multi vintage Madeira?

A 
Rainwater
Seleccionado
Reserve (Reserva)
Special Reserve (Reserva Especial)
Extra Reserve
Indication of Age (20 Years Old, 30 Years Old, Over 40 Years Old)
Solera
105
Q

Rainwater is a popular multi vintage style of Madeira in the US. What is the main grape and what is the minimum age of the youngest wine in the blend? Sweetness?

A

Usually 100% Tinta Negra

Youngest wine must be min 3 years old.

Wine is medium dry, and light in style.

106
Q

If a Madeira is labeled “Finest”, “Choice”, or “Select” what style is it most likely? What is the min age of the youngest wine? Oldest wine? What is the main grape? How is it produced and aged?

A

Seleccionado (multivintage)

Youngest wine in blend min 3 years old.
Oldest wine in blend max 5 years old.

Tinta Negra is the main grape.

Produced using Estufagem and aged in tank rather than cask.

107
Q

What are the three “reserve” designations for multi vintage Madeira? What are their corresponding age ranges?

A

Reserve/Reserva (5-10
Special Reserve/Reserva Especial (10-1years)
Extra Reserve (15-20 years)

108
Q

After Extra Reserve what 3 aging designations may apply for multi vintage Madeira?

A

20 Years Old, 30 Years Old, Over 40 Years Old

109
Q

Is Solera Madeira permitted for production in the EU?

A

No, but it’s available.

110
Q

A max of what % may be drawn off of a Madeira solera annually?

A

Max 10%

111
Q

If Solera Madeira bottlings are not permitted by the EU, why do production companies have them?

A

Soleras were a form of reserve stock to be used for vintages when the harvest wasn’t so great.

112
Q

What is the min age requirement for Solera Madeira?

A

Min 5 years in Solera

113
Q

What three styles of Madeira carry a vintage date?

A

Colheita/Harvest
Frasqueira
Vinho da Roda/Vinho da Volta/Vinho da Torna

114
Q

What Madeira wines made today have undergone the traditional torna viagem? Same style but 3 different names

A

Vinho da Roda/Vinho da Torno/Vinho da Volta

115
Q

What is the min % of fruit from the stated vintage that must be used in the production of a bottle of Madeira labeled “Colheita” or “Harvest”? Is this required to be a single varietal or blend? What are the aging requirements?

A

Min 85% of fruit used must be from that vintage.

Can be a single varietal or blend.

Min 5 years aging prior to bottling

116
Q

Colheita/Harvest Madeira is considered a “vintage” Madeira without what?

A

The extended cask aging, complexity, or cost of a true Vintage Madeira, or Frasqueira

117
Q

What is the min % of fruit from the stated vintage that must go into a bottle of Frasqueira? Why is this allowed?

A

Min 85%

Allowed because as the wine ages it needs to be topped up and younger wines are used to top it up.

118
Q

Is a Frasqueira Madeira required to be a blend or single varietal?

A

Can be either

119
Q

What form of heating the wine is used for the production of Frasqueira?

A

Canteiro

120
Q

Who first manufactured Marsala in 1773?

A

John Woodhouse, an English Port and Sherry merchant.

121
Q

When are Marsala wines fortified?

A

During or after fermentation depending on the desired level of sweetness.

122
Q

What two agents are used for adjusting both color and sweetness in Marsala?

A 
Mosto cotto (cooked must)
Sifone (mistelle from fortification of unfermented must of overripe grapes)
123
Q

What three colors is Marsala produced in?

A

Ambra
Oro (golden)
Rubino

124
Q

What 4 grapes are used for the production of Ambra and Oro Marsalas?

A

White grapes Grillo, Catarratto, Inzolia (Ansonica), and Damaschino

125
Q

What is the addition of mosto motto called? What is the only style of Madeira that permits it?

A

Cancia

Ambra is the only style that allows this

126
Q

Which is considered higher in quality, Ambra or Oro?

A

Oro

127
Q

What are the three main red grapes used for the production of Rubino Marsala? What percentage of the blend may be comprised of white Marsala grapes?

A

Perricone, Calabrese (Nero d’Avola), and Nerello Mascalese

Max 30% may be white grapes

128
Q

What are the three sweetness designations permitted for Marsala? What are their corresponding RS values?

A

Secco: max 40g/L
Semisecco: 40-100g/L
Dolce: min 100g/L

129
Q

What are the 5 aging designations for Marsala and their corresponding requirements for cask aging?

A 
Fine (1 year)
Superiore (2 years)
Superiore Riserva (4 years)
Vergine (5 years)
Vergine Stravecchio (10 years)
130
Q

When is Vergine Marsala fortified? What style results and is compulsory? What is forbidden for this style?

A

Fortified after fermentation

Secco (dry) style is compulsory

The addition of Mosto Cotto or Sifone is forbidden.

131
Q

What are the cask aging requirements for Solera Marsala and Vergine Marsala?

A

Min 5 years in cask prior to bottling.

132
Q

On a bottle of vintage Marsala, what does the vintage indicate?

A

When the wine was fortified

133
Q

Why is Marco de Bartoli’s “Vecchio Samperi” bottled as vino de tavola?

A

Because it is not fortified and thus doesn’t qualify for Madeira DOP

134
Q

If Stravecchio is listed on the label following either the terms Vergine or Solera, for how long must that wine be cask aged?

A

min 10 years.

135
Q

What is the main province of Sherry production? Wine region? Coast?

A

Cádiz, Jerez, Andalucía

136
Q

What is the main river that flows west of Jerez?

A

Guadalquivir River

137
Q

What are the three towns for Sherry production required to be where the wine is to mature in and shipped from?

A

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

138
Q

What town marks the southeastern border of the triangular region for Sherry production?

A

Chiclana de la Frontera

139
Q

What are the two DO zones for Sherry production? How are they similar? How are they different?

A

Jerez-Xérès-Sherry DO
Manzanilla-Sanlúcar de Barrameda DO

Both share identical production zone and similar production guidelines, but the latter must be aged in the seaside town of Sanlúcar de Barrameda.

140
Q

The Atlantic breezes provide relief from the heat on the coast around the town of Sanlúcar de Barrameda but the temperatures further inland can be how much higher in the summer?

A

20f higher

141
Q

What are the two main wind currents of Jerez? Describe them. Which promotes the growth of Flor?

A

Levante (hot and dry)

Poniente (humid) promotes the growth of Flor

142
Q

What are the three principal soil types found in the Jerez region? Describe them in regards to makeup and where they’re found? Which is the most desirable for quality Sherry?

A

Albariza: (best for quality Sherry)
mosture-rentitive chalky, porous, and limestone rich. Found on the gentle slopes of Jerez Superior

Barros
fertile, clay dominated soils of the low-lying valleys

Arenas
sandy soils common in the coastal areas

143
Q

Where are 80% of the pagos (vineyards) for Sherry located?

A

Jerez Superior, a sub-region between Sanlúcar de Barrameda and the Guadalete River.

144
Q

What are the two main rivers of Jerez?

A

Guadalete River

Guadalquivir River

145
Q

What is the largest Pago in Jerez? What are two other quality Pagos near here?

A

Macharnudo

Añina and Carrascal

146
Q

What are the three white grapes authorized for the production of Sherry?

A

Palomino (Listán)
Pedro Ximénez (PX)
Moscatel (Muscat of Alexandria)

147
Q

Moscatel in Jerez is the same grape as what Muscat clone?

A

Muscat of Alexandria

148
Q

What is the synonym for Listán in Jerez?

A

Palomino

149
Q

Which is the preferred grape for Sherry production and constitutes 95% of plantings in Jerez? What are the two sub-varieties of this grape found here and which is the preferred? Why?

A

Palomino

Palomino Fino and Palomino de Jerez

Palomino is preferred for its higher yields and disease resistance

150
Q

What are PX and Moscatel primarily used for?

A

Sweetening sherry

151
Q

Which grapes used for Sherry production are rarely bottled varietally?

A

PX and Moscatel

152
Q

What soils of what town are home to a majority of the Moscatel plantings in Jerez?

A

Arenas soils near Chipiona

153
Q

Because plantings of Pedro Ximénez are so minuscule in Jerez, the consejo regulador allows for the importing of PX grapes from what DO?

A

Montilla-Morilles DO

154
Q

What is the soleo process? Describe this process. What grapes are commonly used for this? How long does this process last? Which grape is rarely subjected to this process and if so rarely over 24 hours?

A

Soleo process is the process of drying grapes in the sun on grass mats (esparto) for a period of 2-3 weeks.

PX and Moscatel are the grapes most commonly used in this process.

Palomino may be sunned but rarely over 24 hours.

155
Q

What is the traditional vine training technique in Jerez called? Describe it

A

Vara y Pulgar

Pruning of alternate spurs each year: one year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb)

156
Q

What are the maximum yields observed in Jerez Superior? The rest of Jerez?

A

80hl/ha in Jerez Superior

100hl/ha elsewhere in Jerez

157
Q

How are grapes traditionally crushed and pressed in Jerez? How are most Jerez grapes pressed today?

A

crushed and pressed under the feet of pisadores (laborers) wearing zapatos de pisar (cowhide boots with angled nails on the soles)

most are crushed and pressed mechanically today

158
Q

Why must Palomino be pressed quickly after picking?

A

It is very prone to oxidation

159
Q

What is the maximum yield in L per 100kg of grapes for Sherry production? What must additional yield be used for?

A

72.5L

additional yield must be used for non-classified wines or distillation

160
Q

The pressing for Sherry is divided into three stages of quality. What are the three stages and what are they composed of? Which stages yield is used for Manzanilla and Fino Sherries? Which stage is used for Oloroso?

A

Primera yema:
free-run; 60-70% of total mosta yema
used for Manzanilla or Fino

segunda yema:
press wine
used for Oloroso

Mosto prensa:
poorer quality press wine for distillation

161
Q

For Sherry Production, are the primera yema and segunda yema cofermented or fermented separately?

A

Fermented separately

162
Q

What happens to the mosta yema for Sherry prior to fermentation? How is this done traditionally? How is it done more frequently today?

A

Acidification and addition of sulfur

Traditionally achieved by adding yeso (plaster) to the grapes prior to pressing, which aided clarification and when combined with cream of tartar produced tartaric acid.

Today most producers just add tartaric acid directly

163
Q

What happens to the acidified mosta yema prior to fermentation?

A

Must is racked (desfangado) for clarification purposes.

164
Q

What is the traditional fermentation for Sherry base wines? What is more commonly used today?

A

600L American Oak butts were traditionally used but 50,000L temperature-controlled stainless steel is more commonly used today

165
Q

What stage of Sherry does desfangado refer to?

A

Racking of must prior to fermentation of base wines.

166
Q

What are the two stages of fermentation for Sherry base wines and how long do they typically last?

A

Tumultuous fermentation, a hot and vigorous fermentation lasting up to a week.

Lenta:
slow fermentation at lower temperatures that ferment the last remaining sugars over the period of weeks.

167
Q

The delicate base wines used for Sherry production are usually within what range of abv?

A

11-12.5%

168
Q

What are the two divergent paths for aging Sherry following the fermentation of Sherry base wines? What are the corresponding styles for each?

A

biological and oxidative

Fino or Manzanilla (biological)
Oloroso (oxidative)

169
Q

What are the two marks used for classifying Sherry base wines indicating that they’re destined for biological or oxidative aging?

A 
vertical slash (palo) for biological
circle (gordura) for oxidative
170
Q

Sherry base wines marked with a palo and thus destined for biological (manzanilla or fino) aging under flor are fortified to what strength?

A

15-15.5%

171
Q

Sherry base wines marked with a gordura and thus destined for oxidative (Oloroso) aging are fortified to what strength?

A

17-18%, a high level of alcohol that will not permit the growth of flor

172
Q

How are Sherry base wines fortified? Why is this done in this manner?

A

Fortified with mitad y mitad, a mixture of grape spirit and mature Sherry.

Gentler manner like this is used to avoid shocking the young wine.

173
Q

What is the film forming yeast that is paramount for biological aging of manzanilla or fino Sherry? What does it metabolize as the yeast responsible for alcoholic fermentation dies as the wine’s sugar is wholly consumed?

A

flor del vino

metabolizes glycerin, alcohol, and volatile acids in the wine.

174
Q

What are the 4 required conditions that allow the flor to develop and function in the biological aging and production of manzanilla and fino Sherries?

A

humid air from the poniente wind
moderate temperature between 60-70F
absence of fermentable sugars
a particular level of alcoholic strength (15-15.5% abv)

175
Q

Why does flor sit on the top of biologically aging Sherry? What does it protect the Sherry from?

A

Forms a film on the top because it requires oxygen.

This protects the liquid from oxidation.

176
Q

During what seasons does Flor grow vigorously over aging Manzanilla or Fino Sherries? What does it look like then? What does it look like during the other two seasons?

A

Grows vigorously during the spring and autumn months and looks frothy and white

Turns gray from the heat and cold of the summer and winter.

177
Q

Grapes used for Manzanilla or Fino Sherries come from vines planted on what soil type?

A

albariza

178
Q

What is the intermediary stage for biological aging of Sherry wine known as? What happens during this stage? How long does this last? What may happen during and/or following this period?

A

Sobretablas

Wine is aged in 600L American butts and monitored over the course of 6 months to a year.

During and/or following this period the course of the wines’ evolution may be redirected. The wines are classified a second time as a result.

179
Q

in regards to the second classification of manzanilla and fino wines following sobretablas, what are the five classifications? Describe what each indicates.

A

Palma:
Fine, delicate Sherry in which Flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.

Palma Cortada:
more robust Fino, which may emerge as Amontillado

Palo Cortado:
Flor is still present, but the wine’s richness leads the cellar to redirect the wine toward an oxidative aging path. The wine will be fortified after sobretablas to 17% abv destroying the veil of flor.

Raya:
Despite initial promise, the flor is anemic or the yeast has died completely. The wine’s robust character is reinforced by fortification to 17-18% abv and the wine emerges from the Sobretablas as an Oloroso

Dos Rayas:
Flor has disappeared and the wine has a rough and course character with high levels of volatile acidity. These wines are either blended and sweetened for lower quality Sherry or removed from Sherry-making process and produced as Sherry vinegar.

180
Q

For Manzanilla or Fino Sherry wines following Sobretablas or Oloroso wines following fortification, what is the min number of years that these wines must age in solera before bottling?

A

Min 2 years. Used to be 3

181
Q

Do Vintage Sherries go through Solera?

A

No

182
Q

What are the rows of barrels called above the bottom row of a solera? What is the bottom row of a solera called where the wine is ultimately drawn off?

A

Criadera are the rows above the bottom row

Solera is the bottom row.

183
Q

For every liter of wine drawn off from a solera how many must remain?

A

2L. Used to be 3

184
Q

What is the movement of wine through the criaderas in a solera following the drawing of wine from the solera called?

A

Trasiegos

185
Q

Sherry wine drawn from Solera is often labeled with a year on it. What does this year indicate?

A

The year that the solera was started.

186
Q

Flor requires oxygen and nutrients to function effectively and survive. Why is solera aging vital for biological aging?

A

The trasiegos, or movement of sherry wine through the solera provides oxygen for the flor and the addition of young añada wines at the top provides nutrients.

187
Q

Is solera aging necessary for Oloroso wines?

A

No but it is done so nonetheless.

188
Q

What are the 7 Generoso styles of Sherry?

A 
Fino
Amontillado
Oloroso
Palo Cortado
Manzanilla Fina
Manzanilla Pasada
Manzanilla Olorosa
189
Q

What does generoso imply in regards to Sherry? What happens to most sherry prior to bottling? What is this process called?

A

That the wine is dry in style bottled directly from solera. This represents high quality sherry but is the minority of annual production.

Most wines are blended and sweetened prior to bottling. This process is called cabeceo

190
Q

Base wines that enter the cabeceo process for Sherry production must have a minimum abv of what?

A

17.5%

191
Q

What are the three main sweetening agents used for Sherry production that goes through the cabeceo? What grapes are used for these? Which is the most common? What is the most rare? Which is produced from a combo of Fino Sherry and invert sugar?

A

Dulce pasa (Palomino) is the most common

dulce de almíbar (rarest) produced from combo of Fino sherry and invert sugar

mistela (Pedro Ximinéz and Moscatel)

192
Q

Misela for the purposes of sweeting Sherry is produced from what grape that is expensive but the most preferred?

A

PX

193
Q

What is vino de color in regards to Sherry production and what is it used for? What are the variations of the syrup used in this? Describe them.

A

a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must. Used to adjust the color of Sherry.

sancocho and arrope are the variations of the reduced syrup used here.

If the reduced syrup is reduced to 1/3 of its original volume it is called sancocho. If it is reduced to 1/5 of original volume it’s called arrope

194
Q

Sherries that are sweetened prior to bottling are called what?

A

Generoso Liqueur

195
Q

What are the 4 stylistic designations for Generoso Liqueur Sherries? Describe them

A

Pale Cream:
lighter, fresher style blended from Fino wines.

Cream:
darker, denser product of blended Oloroso

Dry
pale style that contains a fair amount of sweetness.

Medium
rich amber style that may include Amontillado in the blend.

196
Q

Pale Cream and Cream are Generous Liqueur Sherries that are blends of what styles of Sherry respectively?

A

Pale Cream:
blends of Fino Sherries

Cream:
blends of Oloroso Sherries

197
Q

The terms “Golden”, “Milk”, or “Brown” correspond to what style of Sherry and are legally allowed to be listed on the label?

A

Medium Sherries

198
Q

What is the equivalent of partidistas in Sherry? What doe they do? What is the most notable example of this?

A

almacenistas

they purchase young wines, age them, and sell the wines to shippers at proper maturity.

Lustau

199
Q

Wine produced exclusively from sunned grapes in Jerez are called what? What style is this comparable to in France? What is the range of sweetness level that these are produced in?

A

Vino Dulce Natural

Comparable to Vin Doux Naturels

Produced with between 180-500g/L RS

200
Q

When were the terms VOS and VORS created by the Jerez Consejo Regulador? What are the aging requirements for each? Which styles are authorized for these aging designations? Do these designations apply to the whole Solera or only individual drawn off wines?

A

2000

VOS stands for Vinum Optimum Signatum/Very Old Sherry:
solera with an average age of 20 years. For every liter of VOS Sherry drawn from the solera, at least 20 liters must remain.

VORS stand for Vinum Optimum Rare Signatum/Very Old Rare Sherry:
solera wines with an average age of 30 years. For every liter of VORS Sherry drawn off 30L must remain.

Only Amontillado, Oloroso, Palo Cortado, and Pedro Ximinéz wines are authorized for consideration.

Applies only to the individual drawn off wines.

201
Q

What two age designations exist for the entire solera for Sherry?

A

12 or 15 years

202
Q

What is the traditional glass for drinking Sherry?

A

Copita

203
Q

What are traditional table mates for Fino Sherry?

A

Olives, Iberian ham, almonds, and a plate of shellfish, grilled sardines, or Spanish mackerel

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