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Practical > P3 Practical - Spelling and MOP > Flashcards

P3 Practical - Spelling and MOP Flashcards

1
Q

IDing Icewine / Eiswine

A

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)

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2
Q

SPELLING: Grape added to Creme Sherry to add sweetness and darken color

A

Pedro Ximenez

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3
Q

SPELLING: Lightest style of Sherry, aged under flor

A

Manzanilla:
Pasada style: ages under flor longer than the typical 5 years until the flor dies (generally 10-12 years)

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4
Q

SPELLING: VdN Made from Muscat grape in the Rhone

A

Muscat de Beaumes de Venise
More floral: Muscat de Saint Jean de Minervois

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5
Q

MOP: Muscat de Beaumes de Venise

A

Very ripe Muscat a Petits Grains grapes harvested (orange blossom, apricot, orange), 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).

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6
Q

MOP: Rutherglen Muscat

A

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.

Dried fruit (fig, raisin) points to raisinated grapes harvested

Retention of floral aromas/flavours points to fermentation in inert vessel, moderate 18c

The rich sweet style (180-240gr/l RS) combined with the spirity nature (17.5-18%) point to fortification soon after fermentation has begun.

Neutral grape spirit by uninhibited vibrant varietal aromas/flavours

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. (or longer for other aging tiers)

Clear appearance indicates filtration before bottling.

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7
Q

ID: Sauternes / Barsac

A

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)

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8
Q

MOP: Ruby Port, Ruby Reserve, LBV

A

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.

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9
Q

Port Grape Varieties, character

A

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

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10
Q

White Port Grape Varieties

A

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

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11
Q

White Port MOP

A

Floral, citrus zest, bright acidity: blend of grape varieties (Malvasia Fina, Serial, Gouveio)

Fermentation temps of 17-22C in robotic lagers on skins- don’t need aromatics as flavors come from barrel vs. fruit.

Skin maceration for a few hours

Fiery: Fortification with aguardente

1-2 years in large oak to integrate the brandy. Then in pipes until ready to blend.

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.

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12
Q

Commonly Declared Port Vintages

A

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

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13
Q

Tawny Port MOP

A

10: Ruby, tawny rim.
20: 90-130 g RS (ie 123), still some ruby notes, but much lighter and bricking throughout
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 (Varrying age, pipes) 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

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14
Q

Sparkling, Sweetness Levels

A

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

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15
Q

SPELLING: high quality region in Prosecco - hilly

A

Conegliano valdobbiadene – Prosecco DOCG

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16
Q

Lambrusco Grapes

A

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%)

MOP: Min. 9.5% potential abv.
Mostly Charmat method, - though trad. method allowed.

Rectified grape must concentrate allowed to produce sweet style.

Spumante, Frizzante, Rosso, Rosato, Secco, Semi-Secco and Amabile/Dolce (RCGM used) all made.

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17
Q

Madeira Grape Varieties and Sugar Range

A

Sercial: Extra dry to dry - 25-50 g/l. Pale- moderate amber in youth with green reflections. Almond/vegetal notes + soaring acidity make feel almost austere.

Verdelho: M dry - 60-80 g/L. Mod. amber. Candied citrus and tropical fruit, v. vibrant acidity.

Boal/Bual: Med. sweet - 80-100 g/L. Deep amber. Aromas of spice and dried fruit

Malmsey: 95-120 g/L. Deep mahogany. Viscous texture and aromas of coffee, honey, and chocolate.

Madeira Tinta Negra (5 yo sweet): 100
(Med dry): 75 g/L

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18
Q

Ruby Port MOP

A

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

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19
Q

LBV MOP

A

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).

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20
Q

Vintage Port MOP

A

•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

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21
Q

Port Commercial Potential

A

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.
Vintage: denmark, US.

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22
Q

Rosé Port MOP

A

Baixo Corgo vineyards, black grapes
-Few hours of maceration
-Fermentation at 15-16C
-V. neutral Aguardente

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23
Q

PX MOP and Typical Sweetness

A

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.

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24
Q

Manzanilla/Fino MOP

A

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 3- ~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

Starbright colour points to fining and filtration before bottling

Pasada style - some oxidative impact, in solar 7-12 years. Not long enough for Amontillado style, biological aging is still the dominant aromatic impact.

En Rama: Slightly cloudy appearance indicates no filtration before bottling

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25
Q

Spelling: Apple aroma in wines aged under flor

A

Acetaldehyde

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26
Q

MOP: Amontillado

A

See Fino / Manzanilla, but then ages oxidatively for a period deepening the color and adding nutty/savory flavors.

Dif. from Oloroso b/c no bitterness (free run must) & bone dry - flor scavenged glycerol.

Re-fortified to 17% ABV to kill the flor for a period of oxidative aging.

VOS: 20 years min in solera
VORS: 30 years min in solera (higher 20-21.5% ABV)

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27
Q

MOP: Palo Cortado

A

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.

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28
Q

Manzanilla vs. Fino

A

Lighter body and fresher flavors (salty finish) suggest Manzanilla (Sanlucar de Barrameda) over Fino.

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29
Q

Oloroso

A

Press cuts - the higher phenolic load prevents flor.

Fortified to 17% after first classification

Brown color, toffee & walnut aromas

VOS: 20 yrs
VORS: 30 yrs.

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30
Q

En Rama

A

Sherry that is bottled without filtration - will be clear but not star bright. Perhaps more complexity/intensity of flavor. Most common in Fino style

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31
Q

VOS, VORS

A

VOS: min 20 years
VORS: min 30 years

Applies to Amontillado, PC, Oloroso, as well as Cream Sherry

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32
Q

Sherry Market Potential

A

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.

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33
Q

Franciacorta - Saten ID

A

Less atmospheric pressure (max of 5 au), obv. Blanc de Blanc. Persistent bubbles, v. fine silky mousse.

34
Q

Sparkling - Rosé considerations

A

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

35
Q

Franciacorta MOP

A

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)

36
Q

Cava - grapes

A

• 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

37
Q

Rutherglen Muscat, (and Topaque) Quality Tiers

A

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

38
Q

Brown, dry, Sherry ID’s

A

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.

39
Q

Rutherglen Topaque / Tokay - Muscadelle

A

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.

40
Q

Tokaji ID

A

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. 6 puttinyos goes to 150-180 g/L. 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.

41
Q

Tokaji MOP

A

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.

42
Q

Volcanic Regions

A

Smoky aromatics - richness of texture.
Regions include: Soave (Garganega), Santorini (Assyrtiko), Campania (Greco, Fiano), Sicily (Carricante / Cattarato), Tokay (Herslevelu, Furmint).

43
Q

Sauternes Vintages

A

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!

44
Q

Burgundy red vintages

A

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

45
Q

Burgundy Warm Vintages

A

2019, 2018, 2017, 2015

46
Q

Burgundy Classic Vintages

A

2016, 2012, 2010

47
Q

Burgundy cool vintages

A

2014, 2013, 2011

48
Q

French Rosé MOP

A

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)

49
Q

Tavel ID

A

Deeper hue, some structure

Grenache & Cinsault - maceration / saignee

13.5%, blood orange

50
Q

Bandol Rosé, ID

A

Mourvèdre dominant, 6-8 months in vat/tank

Peachy and earthy, slightly earthy

51
Q

Sweet Pink ID

A

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

52
Q

Prosecco MOP

A
  • Glera: 85%+ of blend (DOC and DOCG). Pinot Noir for rosé (since spring 2020). Also allowed: Local grapes, Pinot/PM/Chardonnay
  • Mostly Charmat method- though trad. method allowed.
  • Min. maturation including second fermentation is 30 days. Rosé min. 60 days.
  • Superiore DOCG only: Spumante (sparkling, most common), Frizzante (semi-sparkling) and Tranquillo (still).
  • Brut, Extra-Dry and Dry permitted in both DOC and DOCG. Brut-Extra-Dry for rosé.

Classifications:
-Prosecco DOC
-Prosecco Superiore DOCG (inc. Conegliano Valdobbiadene)
-Rive (appended towns), Cartizze (Grand Cru - often Extra Dry, not Brut).
-11-12% ABV

53
Q

Champagne MOP

A

Traditional/Champagne Method:

Hand harvesting - at cusp of ripeness, low potential Alc. and allows whole-bunch pressing (min. phenolics, gentle extraction)

Moderate ferm temps: 15-24 C - esthers not wanted

Fermentation and maturation in SS or oak or mix. MLF is optional - part of house style and a tool to adjust for climate change.

Blending with reserve / dif. grape varieties.
Chardonnay: acid, elegance, spine.
Pinot Noir: wild cherry, earth, flesh
Meunier: riper fruits, softer acid

Base + tirage: cane/beet sugar, selected yeast (ie Eperney) - 2nd fermentation

4-8 week 2nd ferm, +1.2-1.3%, (precise 12.5% abv)
Autolysis: 15 months min. 3 years typical for high-quality NV. 3 yrs min for vintage. 5-6 yrs common for tete de cuvee.

Riddling for clarity

Adjustment with dosage.

-Further ~3 months aging for all to come together.

54
Q

Asti and Moscato d’Asti DOCG MOP

A

100% Moscato Bianco (Muscat Blanc a Petits Grains)

Asti Method: focus on preserving floral aromatics

Must storage: kept at 0 deg. C to maintain freshness until needed. Finished and released to market in batches.

Single cool fermentation: Tank sealed part way through to trap CO2 - max of 5.5% abv. - can be frizzante (2-3 bars) or spumante (5-6 bars)

RS typically 100-130 g/L.

Filtered under pressure to remove yeast - prevent re-fermentation.

Asti is Spumante (max of 9.5% ABV), range of sweetness from 0-100 g/L

Vendemmia Tardiva (late harvest): for Moscato d’Asti only.

55
Q

Prosecco Sui Lieviti (formerly Col Fondo)

A

Traditional Method without disgorgement, no dosage. Has a haze.

56
Q

Blanquette de Limoux Méthode Ancestrale MOP

A

[ANCESTRAL METHOD]
- No must enrichment/concentration permitted.
- Fermentation starts in tank, no tirage added and must be bottled partly fermented.
-Fermentation continues in bottle until 3 bar is reached. ONLY ONE fermentation.
- Wine stays on lees for min. of 2 months. Yeast removed by either disgorgement or transfer.
- Liqueur d’expédition not allowed.

-Tends to be 6-7% actual abv. and 50+ g/L residual sugar.

57
Q

Sekt (VDP) MOP

A
  • [TRADITIONAL METHOD]
  • Grape and site blends permitted.
  • Must be estate-grown fruit.
  • Manual harvesting and WB pressing.
    VDP Sekt
  • Village designation optional.
  • All wines: min. 15 months on lees.
  • Vintage wines: min. 24 months total maturation.
  • Quality assessment handled regionally.
    VDP Sekt Prestige
  • Vineyard designation optional.
  • All wines: min. 36 months on lees.
  • Vintage wines: min. 36 months total maturation.
  • Quality assessment handled nationally.
58
Q

Clairette de Die MOP (Rhone)

A
  • Dry to off-dry and made from Clairette.
  • [TRANSFER METHOD]
  • Second fermentation in bottle. Disgorgement and filtration to remove yeast.
  • Min. 9 months on lees, max. abv. 13.5%, sugar no more than 15 g/L and min. 3.5 bar pressure.
59
Q

Limoux

A

Crémant de Limoux: Chardonnay (min. 50%), Chenin (10-40%) – together 90% max. Mauzac and Pinot Noir (20% max., 15% max. for Pinot Noir alone).

Blanquette de Limoux: Mauzac (90% min.), Chardonnay and Chenin. Earthy, apple skin aromas.

  • [TRADITIONAL METHOD]
  • Blanquette de Limoux: min. 9 months on lees
    -max. 13% abv.
    -min. 3.5 bar
    -can be produced in Brut and Demi-Sec styles.
60
Q

Franciacorta DOCG

A

-Traditional Method
-High proportion of Chardonnay, Pinot Bianco, Pinot Nero.
- Min. lees ageing: 18 months, typically longer.
Rosato, Satèn (BdB) and Millesimato: min. 30 months. Riserva: 60 months.
- Mostly dry wines. Only standard white and rosato can be made in full range of Dosaggio Zero to Demi-Sec styles.
- Satèn: must be under 5 atmospheres.
ID: riper fruit, less intense acid.

61
Q

Sekt, Deutscher Sekt and Sekt b.A

A

-Charmat method
- If Cheap: grapes brought in from Italy, France and Spain.
- Riesling, Weißburgunder and Spätburgunder most common in Germany (not enforced).
- Requirements: min. 10% abv. and min. 3.5 bar of pressure.
- Sekt: just means ‘sparkling wine’. Base wines can come from any EU country.
- Deutscher Sekt: base wines from Germany.
- Sekt b.A: base wines from specified German quality region.

62
Q

Cava

A
  • Rosado through saignée method only (Trapat or Pinot Noir)
    -Traditional method
  • Riddling by gyropalettes more common.
  • Min. 9 months on lees.
    Reserva: min. 15 months
    Gran Reserva: min. 30 months.
    Cava del Paraje Calificado (est. 2017), min. 3 years.
    Corpinnat- new classification, min 18 months, organic, traditional grapes, estate.
63
Q

Beaujolais Market Potential

A

1 US, #2 UK, #3 Canada, #4 Japan (70% of the market)

64
Q

MOP: White port

A

Malvasia Fina, Sercial, Códega, Gouveio.
Destemmed.
Fermented in robotic lagares at 25–28 °C on skins, as flavors are from barrel rather than fruit aromatics.

Addition of aguadente (fiery spirit) prior to completion of fermentation (110 g/L)

Years one to two in large oak, to integrate the brandy, then in pipes until ready for blending.
Kopke 10 year: TA 4.1 g/l, pH 3.39, RS 116 g/l.

SP Notes: Medium Amber colour. Orange, almonds, zesty. Does not have the intense rancio aroma of Madeira, nor the searing acid. Medium, fresh. Viscosity from sweetness, very long and evolving nutty finsih with some dried stone fruits. Complex and delicious. Alcohol is warming.

RS levels from Kopke:
2011 tawny: 100g

20yo white: 127g
2003 white: 118g

40yo tawny: 147g
1979 tawny: 134g

65
Q

Asti Spumante MOP

A

Sweet ripe Muscat grapes harvested (very floral, orange blossom)– destemmed, crushed, pressed quickly to avoid phenolics (no bitterness)

High levels of aromatic intensity indicates cool fermentation temps (14-15C)

Only one fermentation in tank (7% ABV, pure fruit, no indication of vessel flavor)– CO2 maintained from fermentation (Spumante level of sparkling pressure).

Lack of autolysis, foamy mousse (tank method fermentation)

65 (to 90) g/L of residual sugar indicates fermentation arrested to maintain sugar.

Bottled shortly after fermentation - fresh fruit character.

66
Q

SPELLING:
1) Fermentation with addition of dried grapes
2) Drying of grapes post harvest in

A

1) Appassimento
2) Passerillage (AKA Passito)

67
Q

Moscatel du Setubal, Alambre (entry)

A

Zesty and prominent aromas of honeysuckle, orange blossom and apricot point to healthy Muscat of Alexandria harvested.

Phenolics through the finish (and deep golden color) point to fermentation on the skins - total of 3 months skin contact.

Combination of 140 g/L RS and 18% ABV indicate fortification prior to completion of fermentation.

Purity of fruit and integration indicate neutral spirit used.

Oxidative aromas of walnut, hazelnut, lack of vanilla / clove indicates aged in all neutral wood, intensity suggests 3 years aging.

Starbright - fined & filtered prior to bottling.

68
Q

Cream Sherry

A

-Moderate amber color indicates white grapes used.
-Moderate acidity and neutral fruit character suggests predominantly Palomino in blend.

-Moderate fermentation temps - no fruitiness.

-MLF blocked to preserve moderate acidity.

-18% ABV indicates fortification- integration indicates neutral spirit used.

  • Developed aromas/flavours (brazil nut, hazel nut, fig) point to oxidative ageing. (OR simple for cheap-o) with diffuse character pointing to solera aging.
  • Moderate flavour intensity points to oxidative ageing of around 5 years.
  • High 125g/l residual sugar points to blend with sweet component, with intense fig/raisin aromas/flavours and medium chestnut colour supporting 25% Pedro Ximimez, which underwent drying prior to fermentation.
  • Starbright colour points to fining prior to bottling.
69
Q

Pale Cream Sherry

A
  • Moderate acidity, pale lemon colour, and absence of floral/intense fruit characters points to neutral Palomino as main variety.
  • Absence of bitter phenolics points to gentle press; only free-run juice used [Or subtle phenolics – some second press]
  • Intense almond and green apple juice aromas/flavours points to biological ageing, therefore initial fortification to 15.5%, following fermentation to dryness, to allow flor to form
  • Warming 17.5% abv points to second fortification; absence of brandy character points to neutral spirit used
  • Sweet 100g/l residual sugar indicates sweet component blended; pale colour points to RCGM used
  • Starbright colour points to fining and filtration before bottling
70
Q

Rivesaltes (Ambre)

A

TLDR: Grenache Blanc base, Min 3yr ox, 95g, 16.5%

  • Pale amber colour and restrained apple/peach fruit points to the use of a non-aromatic white grape variety
  • Broad texture, refreshing moderate acidity is consistent with primary use of Grenache Blanc.
  • Some retention of orchard fruit suggests moderate fermentation temperature of 18-20c.
  • Lack of vanilla oak spice suggests fermentation and maturation in neutral vessels.
  • Warming 16.5% abv points to fortification with neutral spirit,
  • Integrated 95 g/l RS suggests fortification prior to completion of fermentation.
  • Slight oxidative characters (almond) and pale amber colour point to maturation in neutral vessels for 3-4 years with regular topping up .
  • Starbright colour points to fining and filtration.
71
Q

Marsala, Sweetness

A

Secco: Max 40g (36)
Semisecco: 40-100g
Dolce: 105-125g

72
Q

Marsala, MOP

A
  • Medium amber colour, absence of ruby hue, points to white grapes used
  • Subtle grapefruit and lemon consistent with Grillo-led blend, likely also Ansonica, Catarratto
  • Drying finish points to base fermented to dryness
  • Warming 18% abv points to fortification, with fruit purity supporting neutral spirit
  • Intense cooked fruit flavours, and 110g/l sugar point to blending in Mosto Cotto
  • Evolved hazelnut, walnut aromas/flavours point to maturation in small oak barreks, 3 years
  • Starbright colour points to fining ad filtration before bottling
73
Q

Passito di Pantelleria MOP

A

-100% Muscat of Alexandria (Zibibbo)
-1st harvest in Aug -Selection in vineyard to remove damaged grapes
-Dried in sun 3-4 weeks
-2nd harvest in Sept and fresh grapes pressed and ferment- dried grapes added (skins add med golden color)
-Cool ferment - purity of fruit character
-8 months in tank (no oak), min 12 months in bottle

74
Q

Vin de Constance MOP

A

-100% Muscats Blanc a Petits Grans
-Green harvest for acid component
-Harvest of botrytis free raisins over 60 days
-Initial weight presses ‘essencia’ fraction (650 g/L RS)
-1 wk pre-fermentation skin maceration
-Inoculated yeasts on skins for 2 weeks
-Protective winemaking
-3 years on gross lees in 60% NFO, some acacia, larger foudres
-6 months in tank

75
Q

Darker colored Rose from Italy (SP)

A

Chiaretto di Bardolino (Corvina, Lale Garda) Cerasuolo di Abruzzo (Montepulciano)

76
Q

Rose with slight spritz from Spain & Portugal (SP)

A

Vinho Verde - Vinhao

Txakoli - Hondarrabi Beltza

77
Q

Muscat VDN

A

TLDR: 15% abv, 100-120g/l, medium lemon

-Medium lemon colour and pronounced floral aromas of honeysuckle, grape, orange blossom point to Muscat Blanc a Petit Grains used
-Absence of phenolic grip points to immediate gentle pressing
Retention of delicate aromas points to low temperature fermentation, max 14c, in inert vessels
-Combination of warming 15% abv and sweet 110g/l residual sugar point to fermentation arrested by fortification, with fruity purity pointing to neutral grape spirit used
-Prominence of pure primary fruits points to minimal maturation in inert vessels, likely stainless steel, 6 months
-Starbright colour points to filtration prior to bottling

78
Q

Banyuls / Maury MOP

A

90g, 16.5-17% abv

Medium ruby colour, combined with intense red fruit aromas/flavours (strawberry, raspberry) point to ripe Grenache used
Intense flavours and absence of estery aromas points to moderate ferment, 25-28c
Combination sweet 90g/l and warming 16.5% abv points to ferment interrupted with fortification; absence of brandy character points to neutral grape spirit used
Moderate+ chewy tannins – high for variety – points to extended maceration (5 weeks total) with regular punch downs before pressing
Slightly evolved dried red fruit aromas/flavours points to maturation in cask, 16 months
Clear appearance points to regular racking before bottling

79
Q

Madeira MOP

A

Tart lemon fruit characters with 45 g/l RS and high searing acidity indicates the use of Sercial at full ripeness.

-The lack of bitter phenolics suggests direct press with no skin contact.
OR: Intense aromas of [evidence] and subtle phenolics points to cold maceration, 5 hours, before pressing

-The integrated 45 g/l RS and 19% abv points to fortification with
neutral spirit 96% after a short fermentation, 5 days

-Searing high acidity aligns with no malolactic conversion.

-The elegant and well-integrated oxidative almond notes with pale amber colour points to maturation in Canteiro for approximately 10 years prior to bottling.

-Pronounced rancio aroma further confirms Canteiro, with heat fluctuations

-Clear appearance points to fining and filtration prior to bottling

80
Q

Australian Fortified Shiraz / GSM

A

-Aromas/flavours of olive tapenade, blue fruit and black fruit points to Shiraz used, with red fruits pointing to Grenche blended in

-Intense flavours and points to moderate fermentation temperature, 25-8c, with absence of oak/clove aromas/flavours points to neutral vessel used

-Deep ruby colour points to frequent punchdowns during fermentation and extended maceration, 3wks total

-Sweet 100g/l combined with warming 20% abv points to fermentation arrested by fortification

-Youthful aromas/flavours and crunchy tannins point to minimal maturation, 4 months neutral oak, before bottling

-Clear appearance points to fining and filtration before bottling

81
Q
A

Practical (3 decks)

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