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WSET D5 > KeyTerms > Flashcards

KeyTerms Flashcards

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1
Q

Flor

A

A layer of yeast cells that forms on the surface of sherry wines, contributing to their unique taste and aroma.

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2
Q

En rama

A

A term used in Sherry production to refer to a wine that has been bottled directly from the barrel with minimal filtering and fining.

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3
Q

Almacenista

A

In the context of Sherry, an almacenista is a stockholder or warehousekeeper who ages Sherry, often selling it to larger sherry houses.

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4
Q

Poniente

A

A cool, damp wind from the Atlantic that influences the climate of Jerez, providing a cooling, humid influence in the summer.

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5
Q

Levante

A

A hot, drying wind from North Africa that can make the climate of Jerez more arid.

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6
Q

Zona de Producción / Marco de Jerez

A

The delimited area in which grapes for Sherry must be grown.

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7
Q

Albariza

A

A type of white soil in Jerez, rich in limestone, known for its ability to retain water.

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8
Q

Pagos

A

Small, delimited vineyard areas within Jerez that are believed to produce wines with unique characteristics.

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9
Q

Pago

A

Singular of ‘pagos’, referring to a single vineyard area within Jerez.

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10
Q

Barros

A

A type of soil in the Jerez region, which has a greater clay content.

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11
Q

Arenas

A

A sandy soil type found in the Jerez region.

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12
Q

Vara y pulgar

A

A traditional pruning system used in the vineyards of Jerez. (replacement cane pruning)

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13
Q

Aserpia

A

One of the tasks carried out on the albariza hillside during the winter in order to retain water is known as “aserpia” or “alumbra” and is specific to the region. It takes place after the harvest and involves building up ridges of earth between the vine rows to create a series of rectangular pits that serve to catch and store rainwater during the autumn and winter months, preventing it from running off and being lost down the hillside slopes.

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14
Q

Primera yema

A

Free run juice from the lightest pressings in Sherry, used particularly for biologically aged wines

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15
Q

Sobretablas

A

The initial aging period after Sherry has been fermented and fortified, but before it is classified and enters the solera system.

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16
Q

Zona de Crianza

A

The area in which Sherry wines are aged.

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17
Q

Criadera

A

Rows of barrels used in the solera system for aging Sherry, each row represents a different stage of aging.

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18
Q

Solera

A

A system of fractional blending used in Sherry production to ensure consistent quality over time.
Also, the name of the oldest Criadera in a Solera system.

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19
Q

Bodegas de la Zona de Producción

A

Wineries located in the grape-growing area for Sherry.

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20
Q

Bodegas de Crianza y Almacenado

A

Wineries dedicated to the aging and storage of Sherry.

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21
Q

Bodegas de Crianza y Expedición

A

Wineries where Sherry is aged, stored, and also packaged for sale.

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22
Q

Almacenistas

A

In Sherry production, almacenistas are small operations that age and mature Sherry, typically selling their stocks to larger houses for further aging or bottling.

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23
Q

Consejo Regulador de Jerez

A

The governing body responsible for ensuring that Sherry wines meet all appellation requirements.

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24
Q

Companhia Geral da Agricultura das Vinhas do Alto Douro / Real Companhia Velha

A

The oldest wine company in Portugal, established by the Marquis of Pombal in 1756, which had a monopoly on the trade of Port wine for over a century.

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25
Q

Quintas

A

Portuguese term for a wine estate, particularly those in the Douro Valley which produce Port wine.

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26
Q

Instituto do Vinho do Porto (IVDP)

A

The regulating body that oversees the quality and production of Port wines.

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27
Q

Aguardente

A

A neutral grape spirit added to Port wine to halt fermentation and increase alcohol content.

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28
Q

Patamares

A

Modern terraces without walls used in the steep vineyards of the Douro Valley.

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29
Q

Socalcos

A

Traditional terraces with walls used in the steep vineyards of the Douro Valley.

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30
Q

Vinha ao alto

A

Vines planted in rows going up and down the slope, as opposed to terraces, in the Douro Valley.

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31
Q

Lagares / lagar

A

A traditional, often granite, trough-like vat used for the foot-treading of grapes in Port production.

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32
Q

Balseiros

A

Large wooden vats used for the aging or storage of Port wine. Can hold 100,000 litres, these are generally used to store wines and keep them fresh. If gentle oxidation is desired, the wines are usually matured in 600 L barrels called pipes.

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33
Q

Beneficio

A

A system that controls the amount of Port wine produced each year by granting ‘benefícios’ or permissions to use a specified amount of grapes for Port production.

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34
Q

Latadas

A

A traditional Madeira vine training system where vines are trained horizontally above the ground on low trellises.

This type of trellis allows air circulation above and beneath the vine which helps reduce incidence of fungal disease in the humid climate. It also permits other crops to be grown on the land underneath, making effective use of a small landholding.

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35
Q

Espaldeira

A

A vine training system (VSP) used in Madeira where vines are trained vertically and closely spaced.

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36
Q

Levadas

A

An irrigation system in Madeira using small canals to distribute rainfall from the wetter regions to the vineyards.

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37
Q

Estufagem

A

The unique process of heating Madeira wines to mimic the conditions they would have endured during long sea voyages in the past.

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38
Q

Estufas

A

Tanks where Madeira wine is heated during the estufagem process.

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39
Q

Canteiro

A

The traditional and premium method of aging Madeira wine where the wine is stored in barrels and naturally heated in warm rooms over a period of years.

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40
Q

Corrente

A

A term used in Madeira wine production for wines that are aged for less than three years and usually used for cooking.

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41
Q

IVBAM

A

The Instituto do Vinho, do Bordado e do Artesanato da Madeira. This organization oversees the quality and appellation regulations of Madeira wine.

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42
Q

Bonbonnes

A

Glass demijohns used in the production of Vin Doux Naturel (VDN) for aging the wine outdoors.

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43
Q

Saignée

A

A method in winemaking where some of the pink juice from red grapes is removed at an early stage.

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44
Q

The Muscat of Rutherglen Network

A

A group of Rutherglen producers who banded together to protect and promote the distinctive Muscat of Rutherglen, renowned for its rich, complex, and unique dessert wines.

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45
Q

A layer of yeast cells that forms on the surface of sherry wines, contributing to their unique taste and aroma.

A

Flor

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46
Q

A term used in Sherry production to refer to a wine that has been bottled directly from the barrel with minimal filtering and fining.

A

En rama

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47
Q

In the context of Sherry, a stockholder or warehousekeeper who ages Sherry, often selling it to larger sherry houses.

A

Almacenista

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48
Q

A cool, damp wind from the Atlantic that influences the climate of Jerez, providing a cooling, humid influence in the summer.

A

Poniente

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49
Q

A hot, drying wind from North Africa that can make the climate of Jerez more arid.

A

Levante

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50
Q

The delimited area in which grapes for Sherry must be grown.

A

Zona de Producción / Marco de Jerez

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51
Q

A type of white soil in Jerez, rich in limestone, known for its ability to retain water.

A

Albariza

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52
Q

Small, delimited vineyard areas within Jerez that are believed to produce wines with unique characteristics.

A

Pagos

53
Q

Singular of ‘pagos’, referring to a single vineyard area within Jerez.

A

Pago

54
Q

A type of soil in the Jerez region, which has a greater clay content.

A

Barros

55
Q

A sandy soil type found in the Jerez region.

A

Arenas

56
Q

A traditional pruning system used in the vineyards of Jerez.

A

Vara y pulgar

57
Q

The building up ridges of earth between the vine rows to create a series of rectangular pits that serve to catch and store rainwater during the autumn and winter months, preventing it from running off and being lost down the hillside slopes.

A

Aserpia

58
Q

Free run juice from the lightest pressings in Sherry

A

Primera yema

59
Q

The initial aging period after Sherry has been fermented and fortified, but before it is classified and enters the solera system.

A

Sobretablas

60
Q

The area in which Sherry wines are aged.

A

Zona de Crianza

61
Q

Rows of barrels used in the solera system for aging Sherry, each row represents a different stage of aging.

A

Criadera

62
Q

A system of fractional blending used in Sherry production to ensure consistent quality over time.

A

Solera

63
Q

Wineries located in the grape-growing area for Sherry.

A

Bodegas de la Zona de Producción

64
Q

Wineries dedicated to the aging and storage of Sherry.

A

Bodegas de Crianza y Almacenado

65
Q

Wineries where Sherry is aged, stored, and also packaged for sale.

A

Bodegas de Crianza y Expedición

66
Q

In Sherry production, are small operations that age and mature Sherry, typically selling their stocks to larger houses for further aging or bottling.

A

Almacenistas

67
Q

The governing body responsible for ensuring that Sherry wines meet all appellation requirements.

A

Consejo Regulador de Jerez

68
Q

The oldest wine company in Portugal, established by the Marquis of Pombal in 1756, which had a monopoly on the trade of Port wine for over a century.

A

Companhia Geral da Agricultura das Vinhas do Alto Douro / Real Companhia Velha

69
Q

Portuguese term for a wine estate, particularly those in the Douro Valley which produce Port wine.

A

Quintas

70
Q

The regulating body that oversees the quality and production of Port wines.

A

Instituto do Vinho do Porto (IVDP)

71
Q

A neutral grape spirit added to Port wine to halt fermentation and increase alcohol content.

A

Aguardente

72
Q

Modern terraces without walls used in the steep vineyards of the Douro Valley.

A

Patamares

73
Q

Traditional terraces with walls used in the steep vineyards of the Douro Valley.

A

Socalcos

74
Q

Vines planted in rows going up and down the slope, as opposed to terraces, in the Douro Valley.

A

Vinha ao alto

75
Q

A traditional, often granite, trough-like vat used for the foot-treading of grapes in Port production.

A

Lagares / lagar

76
Q

Large wooden vats used for the aging or storage of Port wine.

A

Balseiros

77
Q

A system that controls the amount of Port wine produced each year by granting ‘benefícios’ or permissions to use a specified amount of grapes for Port production.

A

Beneficio

78
Q

A traditional Madeira vine training system where vines are trained horizontally above the ground on low trellises.

A

Latadas

79
Q

A vine training system used in Madeira where vines are trained vertically and closely spaced.

A

Espaldeira

80
Q

An irrigation system in Madeira using small canals to distribute rainfall from the wetter regions to the vineyards.

A

Levadas

81
Q

The unique process of heating Madeira wines to mimic the conditions they would have endured during long sea voyages in the past.

A

Estufagem

82
Q

Special rooms or tanks where Madeira wine is heated during the estufagem process.

A

Estufas

83
Q

The traditional and premium method of aging Madeira wine where the wine is stored in barrels and naturally heated in warm rooms over a period of years.

A

Canteiro

84
Q

A term used in Madeira wine production for wines that are aged for less than three years and usually used for cooking.

A

Corrente

85
Q

The Instituto do Vinho, do Bordado e do Artesanato da Madeira. This organization oversees the quality and appellation regulations of Madeira wine.

A

IVBAM

86
Q

Glass demijohns used in the production of Vin Doux Naturel (VDN) for aging the wine outdoors.

A

Bonbonnes

87
Q

A method in winemaking where some of the pink juice from red grapes is removed at an early stage.

A

Saignée

88
Q

A group of Rutherglen producers who banded together to protect and promote the distinctive Muscat of Rutherglen, renowned for its rich, complex, and unique dessert wines.

A

The Muscat of Rutherglen Network

89
Q

What are the two parts of Zona de Production?

A

Jerez Superior / Jerez Zona

90
Q

The 3 C’s of Albariza?

A

Clay, Crust, Cooling

91
Q

Sherry varietals?

A

Palomino (almost 99%)
Moscatel
Pedro Ximenez

92
Q

What is the process for making Sherry

A

Quick fermentation (~22C)
MLF blocked (chilling not SO2)
Tasted and sent for analysis (First Classification) - to decide on aging.
Fortified to 15-15.5% for bio aged, 17% for ox. aged
Sobretables
Second classification after some months - Fino or Manzanilla, Amontillado, or Palo Cortado
Enter Solara

93
Q

Maturation of Sherry takes place in…

A

Typically old American oak (600L most used)
No oak flavors imparted

94
Q

How much wine can be removed from one solera for blending?

A

Max 40%

95
Q

Maximum ABV to allow aging under flor?

A

15.5%

96
Q

What are the influences of flor during the maturation of Sherry

A
  • protects from oxidation, keeps wine pale lemon
  • consumers alcohol and produces acetaldehyde
  • consumes glycerol = lighter body
  • reduces acetic acid
97
Q

Manzanilla Passada

A

Manzanilla subject to short period of oxidative aging. Couple of years older than regular Manzanilla and closer to Amontillado

98
Q

Manzanilla subject to short period of oxidative aging. Couple of years older than regular Manzanilla and closer to Amontillado

A

Manzanilla Passada

99
Q

What are the 2 Sherry DOs

A

DO Jerez-Xeres-Sherry
DO Manzanilla - Sanlucar de Barrameda

100
Q

Three subregions in Duoro

A

Baixo Corgo - more inexpensive wines
Cima Corgo - vintage/age indication
Duoro Superior - sparsely planted
(West to East, wet to dry, cool to warm)

101
Q

Black varietals used in port production

A

Touriga Franca
Tinta Roriz
Tinta Barroca
Touriga Nacional (best)
Tinta Amarela
Tinta Cao
Sousao

102
Q

White varietals in port production

A

Malvasia Fina (Boal in Madeira)
Moscatel Galego Branco (Muscat Blanc a Petit Grains)

103
Q

What ABV is fermentation of Port stopped?

A

5-7%

104
Q

The area Ports are typically aged, in ‘lodges’, nearer to the Atlantic

A

Vila Nova de Gaia

105
Q

Vila Nova de Gaia

A

The area Ports are typically aged, in ‘lodges’, nearer to the Atlantic

106
Q

Pipes

A

600L vessels used for aging Port - provide gentle oxidation

107
Q

600L vessels used for aging Port - provide gentle oxidation

A

Pipes

108
Q

Styles of Port

A

Basic Ruby/Tawny
Reserve Ruby/Tawny
Tawny with indication of Age
Colheita (single vintage Tawny)
Vintage (declared 3y aging)
LBV (aged longer 4-6y)
Crusted (NV)
Single Quinta

109
Q

Estufagem tends to be used for…

A

3-5 year old wines made from Tinta Negra

110
Q

Difference between Estufagem and Cantiero…

A

Estufas are heated to 45-50C for min 3 months
Cantiero is large old oak matured in warm environment (25-40C) (sold min 3 years following harvest)

111
Q

Colheita

A

Term for…
Single vintage Tawny
OR
Vintage Madeira

112
Q

Rhone VDN Appellations

A

Muscat de Beaumes-de-Venise
Vin Doux Naturel Rasteau

113
Q

Roussillon VDN styles

A

Grenat - unaged Red
Tuilé - oxidative aged red
Ambré - oxidative aged white
Hors d’age - oxidative red or white, longer than above
Rancio - red or white with Rancio character

114
Q

Rancio

A

Tasting term used to describe a collection of aromas and flavours that are found in some styles of wines.
Typical descriptors include
- leather,
- wood varnish
- strong coffee
The chemistry concerning their origin is not well understood, but it appears that the compounds extracted from wooden vessels, oxygen and time all play a role.

115
Q

Roussillon VDN Appellations

A

Grand Rousillon
Banyuls
Banyuls Grand Cru
Maury
Muscat de Rivesaltes AOC
Rivesaltes

116
Q

Rutherglen Muscat Classifications

A

Rutherglen Muscat (3-5y)
Classic Rutherglen Muscat (6-10y)
Grand Rutherglen Muscat (11-19y)
Rare Rutherglen Muscat (20+y)

117
Q

Describe Maturation of Rutherglen Muscat

A

Old oak vessels, sizes vary.
Warm conditions
Warehouses with tin roofs (warm in summer)
Barrel position matters
Gradual water evaporation (concentrates alcohol, sugar, acid)

118
Q

Is must for sherry clarified before fermentation, and why or why not?

A

Yes. Albariza is dusty and these particles need to be removed

119
Q

What is Flor composed of

A

4 strains of S. Cerevisea

120
Q

What does Flor require?

A

Max 15.5 abv
No so2 added
Oxygen (headspace)
16-20 C
Humidity over 65%

121
Q

How are sweetened sherries made

A

Fermented dry
Fortified
Aged
Sweetened (pale cream w/RCGM, medium and cream w/PX)

122
Q

Aged sherries?

A

VOS/VORS (> 20/>30yo)
12/15yo

123
Q

Key points in port fortification.

A
  • drained off skins before aguardente added
  • left overs pressed and much added back to free run for colour and tannin
124
Q

When does blending of port occur

A

Anytime in process

125
Q

Reserve tawny minimum age?

A

6 y

126
Q

Colheita port minimum age

A

7 y

127
Q

How does the declaration of vintage ports work

A

Producer must register intention to release in the second year after harvest.
The young wine must be approved by panel

128
Q

White ports key varietals

A

Reductive - Muscatel
Oxidative - Malvasia

129
Q

How are vineyards rated in the Beneficio system

A

Assign A-I
Below F can’t make port, only unfortified or aguardente

WSET D5 (2 decks)

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