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Fortified Wines_revised-Mar-2013 Flashcards

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1
Q 
Single Quinta(s) of
Cockburn
A

2
Tua
do Canais

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2
Q

Single quinta vintage port of

Churchill

A

2
Aqua Alta
Gricha

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3
Q 
Single Quinta(s) of
Delaforce
A

Corte

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4
Q 
Single Quinta(s) of
Croft
A

Roeda

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5
Q 
Single Quinta(s) of
Sandeman
A

Vau

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6
Q

Single Quinta(s) of Dow

A

2
Bomfim
Senhora da Ribeiro

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7
Q 
Single Quinta(s) of
Taylor
A

2
Terra Feita
de Vargellas

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8
Q 
Single Quinta(s) of
Fonseca
A

Panascal

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9
Q 
Single Quinta(s) of
Simmington
A

Vesuvio

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10
Q 
Single Quinta(s) of
Niepoort
A

Passadouro

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11
Q 
Single Quinta(s) of
Graham
A

Malredos

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12
Q 
Single Quinta(s) of
Noval
A

Silval

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13
Q 
Single Quinta(s) of
Warre
A

Cavadinha

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14
Q 
Single Quinta(s) of
Calem
A

2
Foz
Sagrado

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15
Q 
Single Quinta(s) of
Champalimaud
A

Cotto

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16
Q 
Single Quinta(s) of
Ramos-Pinto
A

3
Urtiga
Bom Retiro
Evramoira

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17
Q 
Single Quinta(s) of
Kopke
A

São Luiz

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18
Q 
Single Quinta(s) of
Martinez
A

2
Chousa
Eira Velha

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19
Q 
Single Quinta(s) of
Ferreira
A

2
Porto
Seixo

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20
Q 
Single Quinta(s) of
Quinta da Romaneira
A

Liceiras

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21
Q 
Single Quinta(s) of
Messia
A

Cachão

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22
Q 
Single Quinta(s) of
Van Zeller
A

Roriz

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23
Q 
Single Quinta(s) of
Quinta do Vesuvio
A

A Capella

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24
Q 
Single Quinta(s) of
Burmester
A

2
Nova de Nossa
Senhora do Carmo

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25
Q

Styles of Marsala

A

Ambra
Oro
Rubino

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26
Q 
Single Quinta(s) of
Wiese & Krohn
A

Retiro Novo

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27
Q

Generoso Liqueur

A

Sherry produced by blending dry wine with sweetening and/or coloring agents

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28
Q

Labeling terms for medium sherries

A

Golden
Milk
Brown

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29
Q

Marsala Ambra/Oro grapes

A 
4
Grillo
Inzolia
Cataratto
Damaschino
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30
Q

Arrope

A

Grape syrup and fresh must reduced to 1/5 volume used to color/sweeten Sherry

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31
Q

Vino de Color

A

Sancocho

Arrope

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32
Q

Sancocho

A

Grape syrup and fresh must reduced to 1/3 volume used to color/sweeten Sherry

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33
Q

Generoso Liqueur

A

Sweetened Sherry

34
Q

Palma

A

Destined to be Fino

Excellent flor, no oxidisation

35
Q

Generoso

A

Dry Sherry

36
Q

Biologically aged Sherry styles

A

Fino

Manzanilla

37
Q

Oxidative Sherry styles

38
Q

Sherry grapes

A

Palomino
Moscatel
Pedro-Ximinez

39
Q

Classifications during sobretablas

A 
Palma
Palma Cortada
Palo Cortado
Raya
Dos Rayas
40
Q

Winds of Sherry

A

Poniente (promotes flor)

Levante (cooks grapes on vine)

41
Q

Vintage Madeira

A

Colheita
Harvest
Frasqueira/Garrafeira
Vinho do Roda/Torno/Valta

42
Q

Pagos of Jerez Superior

A

Macharnudo
Añina
Carrascal

43
Q

Noble Madeira varieties from driest to sweetest

A

Sercial
Verdelho
Bual
Malvasia

44
Q

Reserve Tawny

A

Minimum 6 yrs cask aging

Non-vintage

45
Q

Multi-vintage Madeira

A 
Rainwater
Seleccionado
Reserve/Reserva
Reserva Especial
Extra Reserve
20 year
30 year
Over 40 year
Solera
46
Q

Colheita Tawny

A

Vintage-dated

Min 7 yrs

47
Q

Tawny with Indication of Age

A

10, 20, 30 or 40 year

Progressively more concentrated

48
Q

Ruby Reserve Port

A

AKA Premium Ruby
Replaced Vintage Character
More complex than Ruby

49
Q

Vintage Ports

A

Aged in cask

Bottled by 7/30 of 3rd year following harvest

50
Q

Ruby Port

A

Aged in bulk for 2-3 years before bottling

51
Q

Envelhecido em Garrafa

A

LBV with 3 additional years

52
Q

Ruby Port styles

A 
Ruby
Ruby Reserve
Vintage
Single Quinta Vintage
LBV
Envelhecido em Garrafa
53
Q

LBV

A

Late-bottled Vintage
4-6 yrs in cask
Most filtered, do not approve with age

54
Q

Ratafia

A

Vin de Liqueur do Champagne

55
Q

Pineau des Charentes

A

Vin de Liqueur of Cognac

56
Q

Beneficio

A

Fortification of Port wine with aguardiente added in 1:4 ratio to abv of 19-22%

57
Q

Macvin du Jura

A

Vin de Liqueur of Jura

58
Q

Muscat de Nöel

A

Nouveau style of Muscat VDN produced in Muscat de Lunel AOP & Muscat de Rivesaltes AOP

59
Q

Marsala Rubino grapes

A

Perricone
Calabrese
Nerello Mascalese
max. 30% white grapes

60
Q

Floc de Gascogne

A

Vin de Liqueur of Armagnac

61
Q

Marsala Rubino grapes

A

Perricone
Calabrese
Nerello Mascalese
max. 30% white grapes

62
Q

Declared vintages for Port in the 2000s

A

2000
2003
2007

63
Q

Declared vintages for Port in the 1990s

A

1991
1992*
1994*
1997

64
Q

Declared vintages for Port in the 1980s

A 
1980
1982
1983
1985***
1987
1989
65
Q

Declared vintages for Port in the 1970s

A

1970***
1975
1977
1978

66
Q

Declared vintages for Port in the 1960s

A

1960*
1963*
1966***
1967

67
Q

Mistelle

A

synonym for VDL

68
Q

minimum abv for mistelle/VDL

69
Q

Tinta Negra Mole

A

AKA Whore of Madeira
used in bulk production, 85% of all Madeira
Pinot Noir X Grenache

70
Q

Island(s) other than Madeira that can legally produce Madeira wine

A

Porto Santo

71
Q

mutage

A

French term meaning fortification

72
Q

aguardente

A

77% abv grape spirit used to fortify Port

73
Q

Vinho da Roda

A

AKA Torno, Volta

extremely rare style of Madeira that underwent an ocean journey

74
Q

Harvest Madeira

A

single vintage, cask aged for 5-10 years

75
Q

Colheita Madeira

A

min. 85% from vintage
min. 5 years aging
varietal or blend

76
Q

Frasqueira Madeira

A

AKA Garrafeira
min 85% vintage
min. 20 years in cask
topped with younger wines during process

77
Q

ways to warm wine in Madeira process

A

Estufa (direct heat)

Armazens de Color (more delicate/takes longer)

78
Q

Manzanilla-Sanlucar de Barrameda

A

one of 2 DOs for Sherry
similar production methods
must be aged in Sanlucar de Barrameda
20% cooler than Jerez

79
Q

Armazens de Color

A

rooms used as more delicate alternative to estufa that are warmed indirectly through steam pipes at lower temps for longer periods used by Madeira Wine Co.

80
Q

Estufa

A

stainless steel vat for heating wine in Madeira process by circulating hot water through serpentine coils
heats to 113-122 F
holds for 3 months

81
Q

Estufagem Process

A 
fermentation
fortification according to style
heating in estufas to between 113-122 F
hold in estufas for 3 months
 min. 90 days estagio before aging in oak cask
82
Q

Tinto Negra Mole

A

AKA Whore of Madeira
80-85% of all Madeira plantings
cross between Pinot Noir & Grenache

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