P3 Practical Flashcards
IDing Icewine / Eiswine
Pure crystalline fruit w/o evidence of botrytis.
Usually aromatic Riesling grape (esp German) & v. high acid (due to concentration of musts).
In Canada, also Vidal Blanc. Don’t forget Cabernet Franc!
ABV of 7.5-9% (eiswine) or 9.5-12% (ice wine).
Lusciously sweet with 160-180 g/L (eiswine) or 180-240 (ice wine)
SPELLING: Grape added to Creme Sherry to add sweetness and darken color
Pedro Ximenez
SPELLING: Lightest style of Sherry, aged under flor
Manzanilla:
Pasada style: ages under flor longer than the typical 5 years until the flor dies (generally 10-12 years)
SPELLING: VdN Made from Muscat grape in the Rhone
Muscat de Beaumes de Venise
More floral: Muscat de Saint Jean de Minervois
MOP: Muscat de Beaumes de Venise
Very ripe Muscat a Petits Grains grapes harvested (orange blossom, apricot), Crushed. Fermented at cool temperatures (preserve intense aromatics and fruit character. Addition of neutral grape spirit (lack of spirits burn). Bottled youthful- no oak or oxidative aging. 15-16% ABV, 110+ g/L.
V. sim to Muscat de St. Jean de Minervois (but SJdM is even more floral).
MOP: Rutherglen Muscat
Notes of dried fruit (raisins, citrus peel, prunes) point to late harvested Muscat Blancs a Petits Grains, however lack of any ginger/saffron suggest no botrytis.
The rich sweet style (180-240gr/l RS) combined with the spirity nature (17.5-18%) point to fortification soon after fermentation has begun.
The oxidative notes (caramel, toffee, nuts) suggest extended ageing in older oak barrels (lack of vanilla, spice) and concentration of these flavours points to very hot conditions in a solera system for around 3-5 years.
ID: Sauternes / Barsac
Golden color, complex aromas of peach, apricot, saffron.
Medium to high levels of botrytis. 35-100% NFO. Moderate ABV (13-14%), broad, waxy character.
Usually 80% Semillon, 20% SB, sometimes Moscadelle. Fermentation halts with RS (110-150, highest quality ~130-140+).
Greater concentration (and more sugar) than Monbazillac or other satellites. Cadillac (77-150 g/L)
MOP: Ruby Port, Ruby Reserve, LBV
Fiery - Aguardente (77%) added prior to the completion of fortification
RS: 75-100 (Ruby); 80-110 (LBV)
Ruby: 2-3 years
Reserve: 2-4 years
LBV: 4-6 years
Vats/ small barrels
Deep ruby color, intensely fruity flavors.
Port Grape Varieties, character
Touriga Nacional: Highest quality, deep color, high structure, concentration
Touriga Franca: Intensely fruity, aromatic, structured, but less concentration than TN
Tinta Roriz (Tempranillo): Aromatic, complex, “resiny”
Tinta Cao: Tiny berries, high acid, velvet tannins, but austere in youth.
Tinta Barroca: Fragrant, soft and sweet
White Port Grape Varieties
Malvasia Fina: full-bodied, notes of molasses and nutmeg, honeyed
Gouveio: apple aromas, lively acidity
Viosinho: structure and intense aroma
Códega do Larinho: low acidity, high alcohol
Moscatel Galego Branco (Muscat Blanc a Petit Grains): aromatic lift: orange and apricot (essential to white Port)
Rabigato: refreshing acidity
White Port MOP
Floral, citrus zest, bright acidity: blend of grape varieties
Fermentation temps of 17-22C
Skin maceration for a few hours
Fiery: Fortification with aguardente
RS (range of 90-100, exp Chip Dry (30-40)
SS or aged for decades (toffee, caramel - oxidative) in neutral barrels (large)
Can be labeled as Reserve, 10, 20, 30, 40 yr aging designation.
Commonly Declared Port Vintages
2017 Ripe and fresh, fruit driven
2016 Big, Aromatic, Late Season
2011 Benchmark. Ripe and Structured
2007 Velvety - largest production, slightly fresher
2003 Classic, largely declared
2000 Huge Concentration, structured
1997 Classic, ripe, firm tannins
1994 Monumental, best, ripe
1992 Good, but not exceptional - classic
1991 Harmonious and rich
1985 Opulent and Intense
1983 Muscular, great aging
Tawny Port MOP
10: Ruby, tawny rim.
20: 90-130 g RS (ie 123)
30: 110-120 g RS
40: 110-120 g RS
Blend of grapes harvested
• Uses more gentle handling before and during fermentation to extract less color and tannins. Higher quality tawny style port (colheita, aged tawny, with indicated age) go through extended maturation in oak barrels to acquire the tawny colour and to soften the tannins.
• Fermentation is interrupted shortly after its beginning (48-72 hours) by the addition of grape spirit with 77% abv (aguardente ) – spirity aromas point to use of lower alcohol spirit.
o Tawny ports with age indication (10/20/30/40 years)/ colheita – bottled after oxidative aging for either an average age (blended at end for consistency) or individual vintage (colheita). Evidence – colour changes from red-tinged tawny to mahogany over time (ie, the wine loses red tinge with age). Flavours and aromas are largely oxidative in nature, although 10-year-old tawny can still show some primary red fruit notes. The older the wine, the more intense the walnut, caramel, nutty, dried figs, sultanas, orange peel, cedar, toffee notes become.
Basic Tawny: light extraction, sim to Rosé
Sparkling, Sweetness Levels
Brut Nature/Bruto Natural/Naturherb/Zéro dosage: 0–3 g/L*
Extra Brut/Extra Bruto/Extra Herb: 0–6 g/L
Brut/Bruto/Herb: 0–12 g/L
Extra-Sec/Extra-Dry/Extra Trocken: 12–17 g/L
Sec/Secco/Seco/Dry/Trocken: 17–32 g/L
Demi-Sec/Semi-Seco/Medium-Dry/ Abboccato/Halbtrocken: 32–50 g/L
Doux/Dulce/Sweet/Mild: 50+ g/L
SPELLING: high quality region in Prosecco - hilly
Conegliano valdobbiadene – Prosecco DOCG
Lambrusco Grapes
Lambrusco Salamino: most common, deep color, full body, high acid, blender
Lambrusco di Grasparossa DOC: Deep color, full body, M+ tannin (min 85%
Lambrusco di Sorbara DOC: pale, lighter bodied, v. high acid (min 60%)
Madeira Grape Varieties and Sugar Range
Sercial: 25-55 g/l
Verdelho: 60-80 g/L
Bual: 80-100 g/L
Malmsey: 95-120 g/L
Madeira Tinta Negra (5 yo sweet): 100
Ruby Port MOP
Fruit from Baixo Corgo (cooler, wetter, not as much ripeness)
• High extraction of colour and tannins in short period (48-72 hours) thanks to the use of robotic lagares or, in the case of high-quality ports (usually vintage) foot treading is often used. Fermentation is short with maximum extraction using autovinifiers, or very regular punching down of the cap. Fermentation temperatures typically around 26-28C for preservation of bright fruit character.
• Fermentation is interrupted shortly after its beginning (48-72 hours) by the addition of grape spirit with 77% abv (aguardente ) – spirity aromas point to use of lower alcohol spirit.
o Ruby – wines are aged in a range of vessels (wood, cement, stainless steel) before being blended, filtered and bottled after 2-3 years of aging. Evidence - no oxidative character, ruby colour and pure ripe black or red fruit. Tends to be less ‘spirity’ than LBV or vintage port as higher proof alcohol often used for fortification.
Ruby Reserve: 3-4 yrs aging
LBV MOP
o LBV and vintage ports do not show oxidative characters and are deep ruby in colour, with a purple rim in youth. Over time the colour fades to garnet.
-Fermentation temps of 28-32C for high extraction
-Drain from skins then fortify
-Press wine blended back (useful for long aging)
• LBV is typically bottled after 4-6 years spent ageing in oak. Evidence – may be showing some evidence of age in colour (garnet at rim), and typically has softer tannins than vintage port. Fruit character is still usually fairly primary, with red and black berries, plums, spice and chocolate, although usually has some developed character too (leather, earthiness).
Vintage Port MOP
•Gen. mostly Touriga Nacional and Touriga Franca for high levels of color and extraction.
-Fermentation temps of 28-32C for high extraction
-Vintage port is bottled unfiltered (evidence is haziness and possibly deposit in the glass) after 2-3 years in oak (Max of 3, often 18-20 months). Typically fiery and spirity on the finish, with very firm tannins in its youth. Similar in primary fruit character to LBV in its youth, but with far greater intensity. Designed for long ageing.
-Unfined, unfiltered
Port Commercial Potential
Tawny: Increased sales, increased pricing (v. exp to make due to long aging, evaporation etc)
Most known/popular so will have greater success than other fortified/dessert wines.
Traditional markets.
Cocktails
Home + restaurant. Stability factors.
Vintage- collectability.
Rosé Port MOP
Baixo Corgo vineyards, black grapes
-Few hours of maceration
-Fermentation at 15-16C
-V. neutral Aguardente
PX MOP and Typical Sweetness
Dark mahogany color, intensely sweet & ripe - late harvest grapes
Raisin for 2 weeks - concentrate the sugars
Pressed & due to v. high sugar concentration in the must, can’t really ferment. ABV based on the added spirit.
Usually 17-18 ABV
Ages in solera for oxidative impact
2nd fortification to account for alcohol evaporation during aging.
Typical PX RS: 400 g/L
simple, Luciously sweet. V. dark - walnut, banana, treacle.
Manzanilla/Fino MOP
Free run juice (phenolics prevent flor development)
Warm-ish fermentation (22-26C): neutral flavors - want to ferment to full dryness
No buttery character/preserve moderate acidity- chill tp prevent MLF
Lighter bodied wines- classified for biological aging
Fortification with neutral (95%) spirit to 15-15.5% - no spirits character
Aging to allow flor to develop and assess for classification (Fino, Amontillado, Palo Cortado)
Maturation in old wooden vessels - blended in Solera for ~5 years under flor - biological aging (green apple, salty, bone dry, pale lemon color, bread dough, almond)
Lack of glycerol (light body) - indication of flor aging.
Savory/nutty flavors- autolysis if flor dies and aging on lees continues
Spelling: Apple aroma in wines aged under flor
Acetaldehyde
MOP: Amontillado
See Fino / Manzanilla, but then ages oxidatively for a period deepening the color and adding nutty/savory flavors
Re-fortified to 17%ABV to kill the flor for a period of oxidative aging
MOP: Palo Cortado
See Fino and Amontillado, but first classification selects the most robust / full flavored options.
ABV b/w 17-22%. Aromas of Amontillado and body of Oloroso (fuller flavored wine to start) - more oxidative, less bio aging than Amon.
Manzanilla vs. Fino
Lighter body and fresher flavors suggest Manzanilla (Sanlucar de Barrameda) over Fino.
Oloroso
Press cuts - the higher phenolic load prevents flor.
Fortified to 17% after first classification
Brown color, toffee & walnut aromas
En Rama
Sherry that is bottled without filtration - will be clear but not star bright. Perhaps more complexity/intensity of flavor. Most common in Fino style
VOS, VORS
VOS: min 20 years
VORS: min 30 years
Applies to Amontillado, PC, Oloroso, as well as Cream Sherry
Sherry Market Potential
Spain is largest market (1/3 of ttl)- large focus on Fino and Manzanilla
UK is largest export- largely Cream Sherry
Holland, Germany and US are next
Some growth in premium styles driven by on premise.
Franciacorta - Saten ID
Less atmospheric pressure (max of 5 au), obv. Blanc de Blanc. Persistent bubbles, v. fine silky mousse.
Sparkling - Rosé considerations
Prosecco: Pinot Noir blend, strawberry, fruity
Franciacorta Rosé: Pinot Noir (30-100%) - raspberry (Rather than cranberry)
Champagne: PN/PM- still wine (gen 7-15%) is blended prior to 2nd fermentation. More common. OR short maceration/saigneé.
Cava: PN or Trapat (earthy)- skin contact, not blending
Alsace: PN (quite common) Cremant
Franciacorta MOP
Predominantly Chardonnay (w PN). Riper Chard character (stone fruit, peach, ripe apple)
15-18C
12.5-13%, crisp to moderate acidity
MLF partial or often blocked
Less reserve wine (gen 10-15%)
Often Extra Brut (3-6 g/L)
Cava - grapes
• Macabeo – apple and lemon
• Xarel-lo – greengage, gooseberry, herbal/earthy notes, earthy if overripe
• Parellada – floral notes
• Chardonnay – freshness and elegance
• Garnacha – ripe red fruit, spicy notes
• Trepat – strawberry, high acidity
Rutherglen Muscat, (and Topaque) Quality Tiers
General: Raisin, rich fruit, clean spirit, great length. Avg: 3-5 years, RS: 180-240 g/L
Classic: Greater richness & complexity. Aged in dif. format barrels to build “rancio” character. Avg: 6-10 yrs. RS: 200-280 g/L
Grand: Mature rancio character. Avg: 11-19 yrs, 270-400 g/L
Rare: Fully developed and extraordinary. Complexity, intense textural richness. 20+ years, 270-400 g/L
Brown, dry, Sherry ID’s
Amontillado: Acetaldehyde impact from flor + oxidative impact (light tawny, bone dry, elegance from lack of glycerol)
Palo Cortado: Slight Acetaldehyde, but mostly oxidative (nutty, briny). Lack of phenolics (so not Oloroso), lighter bodied than Oloroso
Oloroso: All oxidative, phenolic burn, glycerol builds mouthfeel.
Rutherglen Topaque / Tokay - Muscadelle
Deep gold colour, sweet (180-220 gr/l RS) and fortified nature (17.5-18%) combined with notes of candied fruit, honey, toffee and distinct cold tea character point to Rutherglen Tokay. Rutherglen Muscat also considered but the more youthful, fresh fruit character suggests Tokay over more oxidative Muscat. Moderate acid consistent with the very hot region of Rutherglen, Australia.
Tokaji ID
The pronounced orange marmalade and honey point to botrytis affected grapes and suggest an area where a high degree of botrytis can be achieved, Sauternes or Tokaji. 120-150g/l RS consistent for both. Vibrant acidity is too high for Sauternes and the 9-11.5% abv is too low pointing to Tokaji as the region. Lack of new oak supports Tokaji.
Tokaji MOP
Pronounced nose of apricot, honey and marmalade, viscous mouthfeel and beeswax texture point to botrytis-affected Furmint (apricot) and Harslevelu (smoky/oily).
9-11.5% abv and 120-150 g/l residual sugar suggest 5 puttonyos style (6 puttunyos is 150-170 g/L). Made with a high proportion of aszu berries which are mixed into a paste and added to the dry wine.
Touch of volatile acidity suggests long slow fermentation that either stops naturally or with the addition of SO2.
Lack of overt vanilla or spice notes point to ageing in older barrels for around 2 years.
Volcanic Regions
Smoky aromatics - richness of texture.
Regions include: Soave (Garganega), Santorini (Assyrtiko), Campania (Greco, Fiano), Sicily (Carricante / Cattarato), Tokay (Herslevelu, Furmint).
Sauternes Vintages
Recent strong botrytis vintages:
2019 (came late)
2015: Great!
2014: Best recent vintage (good acids and botrytis)
2011: Excellent, opulent, rich and fresh
2009: V. rich and concentrated
2005: good, despite challenges
2003: V. good
2001: Legendary!
Burgundy red vintages
2019: Outstanding balance of intense fruit, structure & supple texture
2018: Big, fruity, juicy style- NW-like, age worthiness TBC
2016: Uneven
2015: Ripe, succulent, rich. Good quality, but lower acidity.
2014: Light, simple, fruit fly
2013: Ok to good. High acid, lean, aromatic
Burgundy Warm Vintages
2019, 2018, 2017, 2015
Burgundy Classic Vintages
2016, 2012, 2010
Burgundy cool vintages
2014, 2013, 2011
French Rosé MOP
Grapes:
Provence:
Grenache - Strawberry
Cinsault - acid
Vermentino/Rolle: Thiol, Grapefruit
Syrah: richness, herbal, plum/cherry fruit
Direct press (color, extraction) - free run
Cool fermentation (12-14C), SS
Blocked MLF
Lees aging - short
Reductive conditions (sparging, etc)
Tavel ID
Deeper hue, some structure
Grenache & Cinsault - maceration / saignee
13.5%, blood orange
Bandol, ID
Mourvèdre dominant, 6-8 months in vat/tank
Peachy and earthy, slightly earthy
Sweet Pink ID
Rose d’Anjou: Grolleau/Gamay/CF (20 g/L, 10.5%)
Cabernet d’Anjou: CF/CS, white pepper on finish, quite vegetal (25 g/L, 11% ABV)
Mateus: Baga, Touriga Franca, slightly sparkling (15 g/L) , deep pink, UK Market
White Zin: Cloying, strawberry, all fruit. 25 g/L
