lesson 14 Flashcards
what does an oxidated fortified wine usually have as a flavor
typical nutty flavors
how can fermentation be stopped
(1) use of SO2, chilling and filtering
(2) fortification (add spirits to kill yeast)
‘traditional method’ sparkling wine bubbles are made out of…?
CO2
how much is the alcohol content of fortified wines?
> 16%
process for charmat method/martinotti method sparkling wine…?
rarely takes a couple of weeks
regarding ‘traditional metho’ sparking wine?
low alcohol, high acidity
southern main grape varieties
aglianico, primitivo, hegroamaro, nero d’avola, nerello mescales, greco, fiano, falanghina, vermentino
can wines be sweetened and if so which ones?
only sparkling can be sweetened with sugar
mix of sugar and yeast added to base wine to start second fermentation is called…?
liqueur de triage
southern regions
Campania, Puglia, Sicily
Marsala
first DOC in italy (1968); variety of local grapes are used, prestigious
how is the must cooked?
via boiling, caramelized and thickened
how does adding distilled spirits to wines stop fermentation?
yeasts die and result in alc and sweet wine
noteable demoninations
taurasi DOCG, Primitivo di Manduria DOC, Etna DOC, Cerasuolo di Vittoria DOCG
sparkling wines are often labeled ‘non-vintage’?
true
what can be added to marsala to strengthen sugar content and color?
cooked must
most wines are femernted with….
dryness – some retain some unfermented sugar (residual sugar)
malolactic fermentation…?
can start spontaneously
what kind of reputation does Marsala have?
bad reputation, mostly used for cooking
solera method
oldest part of the blend (know as “solera”) is kept in barrels and each time a portion of the liquid is removed for bottling it is replaced with an equal amount on younger liquid from the next oldest barrel
what does oxidative in style mean?
exposed to oxygen for extended periods, typically in partially wooden barrels, rather than be protected from it
what are most fortified wines
oxidative in style
balance with…
acidity; sweetness and intensity of fruit to make sure its not too cloying
who is the author, “who’d be happy, let him be so:/nothing’s sure about tomorrow”?
lorenzo de’medici
how is the fermentation of fortified wines stopped
by means of the addition of distilled spirits making a greater alcohol content
