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MS Crunch > Port, Sherry, and Fortified Master > Flashcards

Port, Sherry, and Fortified Master Flashcards

1
Q

What is mitad y mitad and what is it used for? Why?

A

a mixture of Sherry and grape spirit that is added in the gradual and delicate fortification of Sherry.

This gentler mixture prevents the fortification from shocking the young wine

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2
Q

What is a split vintage and why are they not common?

A

Back to back declared vintages for vintage port.

Not common because the houses don’t want to flood the market with vintage ports as it would devalue the product.

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3
Q

Which two nations focused largely on fortified wines in the early part of the 19th century before redirecting towards dry table wines?

A

South Africa and Australia

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4
Q

Which of the following styles represents the smallest amount of production in a Sherry bodega? Why?

Fino
Amontillado
Palo Cortado
Oloroso

A

Palo Cortado

Because it is very difficult to make

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5
Q

What is the primary grape of Sherry production? Other two?

A

Palomino

Pedro Ximenez (PX)
Moscatel
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6
Q

Autonomia of Jerez?

A

Anadlucía

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7
Q

What is the zone of Rutherglen Muscat?

A

North East Victoria

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8
Q

What region is Banyuls produced in?

A

Roussillon

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9
Q

Which style shows more oxidative notes, Tawny or Ruby?

A

Tawny

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10
Q

What are the two DOs of Sherry production? How are they similar? How do they differ?

A

Jerez-Xeres-Sherry DO
Manzanilla Sanlucar de Barrameda DO

Geographic limits are the same. Styles produced are different.

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11
Q

What are the 4 main styles of Generoso (dry) Sherry?

A

Fino
Amontillado
Palo Cortado
Oloroso

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12
Q

What are the two Sherry with Certification of Age designations? Which styles are they exclusive to? What are their specifics regarding aging?

A

Vinum Optimum Signatum/Very Old Sherry

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13
Q

What are the two Sherry with Certification of Age designations? What does this age pertain to? Which styles are they exclusive to? What are their specifics regarding aging?

A

Vinum Optimum Signatum/Very Old Sherry:
min 20 years average age
for every 1 L drawn off 20 L must remain

Vinum Optimum Rare Signatum / Very Old Rare Sherry:
min 30 years average age.
for every 1 L drawn off, 30L must remain

Age pertains the to the average age of the wines in Solera.

Exclusive to Amontillado, Palo Cortado, Oloroso, and Pedro Ximenez Vino Dulce Natural

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14
Q

Of the four main generoso styles, which is not eligible for the VOS and VORS designations?

A

Fino

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15
Q

What are the 3 styles of Manzanilla Vino Generoso? Which is most like amontillado?

A

Manzanilla Fina
Manzanilla Pasada (Fino-Amontillado)
Manzanilla Olorosa

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16
Q

Dry, Medium, Pale Cream, and Cream are all styles of what?

A

Vino Generoso de Licor

Which is Vino Generoso (Dry Sherry) blended with either Vino Dulce Natural or concentrated grape must.

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17
Q

What are the 4 styles of Vino Generoso de Licor, RS level ranges, and the most common base generoso sherry that they’re produced from?

A

Dry:
5-45g/L

Medium:
5-115g/L; most often produced from Amontillado

Pale Cream:
45-115g/L; most often produced from Fino base

Cream:
115-140g/L; most often produced from Oloroso base

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18
Q

What are the 4 styles of Vino Generoso de Licor, RS level ranges, and the most common base generoso sherry that they’re produced from?

A

Dry:
5-45g/L

Medium:
5-115g/L; most often produced from Amontillado

Pale Cream:
45-115g/L; most often produced from Fino base

Cream:
115-140g/L; most often produced from Oloroso base

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19
Q

What is Vino Dulce Natural? Most common grapes used? What are the 3 styles and min RS levels?

A

Naturally sweet wine fortified after partial fermentation of “sunned” (soleo) grapes, often bottled varietally as Pedro Ximenez or Moscatel.

Dulce (min 160g/L)
Moscatel (min 160g/L)
Pedro Ximenez (min 212g/L)

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20
Q

What are the two sub-varieties of Palomino? Which is the preferred for Sherry and makes up a majority of Jerez Superior?

A

Palomino Fino

Palomino de Jerez

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21
Q

As of 2010 Sherry wines must age in a solera for a min of how many years? What was it before 2010?

A

Min 2 years.

Min 3 years before

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22
Q

What are the 3 principal soil types of Jerez? What are they composed of? Where are they found? Which is the preferred for quality Sherry?

A

albariza (chalky porous limestone):
Jerez Superior; preferred for quality Sherry

barros (clay):
low-lying valleys

arenas (sand):
coastal areas

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23
Q

Why is albariza preferred for quality Sherry vines?

A

it retains the water from autumn and winter rains and is porous so the vines can dig deep down in search for nutrients

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24
Q

Jerez Superior is located between what town and what river?

A

Sanlucar de Barrameda and the Guadalete River

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25
Q

What are the 3 towns of aging for Sherry? Where are most of the pagos located?

A

Sanlucar de Barrameda

Jerez de la Frontera (most pagos located here)

Puerto de Santa Maria

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26
Q

What are 5 communes of Sherry production?

A

Sanlucar de Barrameda

Jerez de la Frontera

Puerto de Santa Maria

Chipiona

Chiclana de la Frontera

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27
Q

What are the provinces of production for Sherry?

A

Cadiz and Seville

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28
Q

What is the max RS for Vino Generoso Sherries?

A

max 5g/L

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29
Q

What type of aging does Amontillado Sherry experience?

A

Both Biological and Oxidative

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30
Q

Can Sherry be vintage?

A

Yes, but they are very rare because most go through Solera aging.

Vintage Sherry is called Añada

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31
Q

What is the Single Quinta of Calem?

A

Quinta do Sagrado

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32
Q

What is the Single Quinta of Croft?

A

Quinta da Roêda

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33
Q

What is the Single Quinta of Dow’s?

A

Quinta do Bomfim

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34
Q

What is the Single Quinta of Nieeport?

A

Quinta do Passadouro

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35
Q

What is the Single Quinta of Kopke?

A

Quinta do Sao Luiz

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36
Q

What is AXA Millesimes top single Quinta?

A

Quinta do Noval

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37
Q

What is the Symington Family’s top Single Quinta?

A

Quinta do Vesuvio

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38
Q

What is Bergqvist’s top Quinta?

A

Quinta de la Rosa

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39
Q

What is Graham’s top single Quinta?

A

Quinta dos Malvedos

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40
Q

What is Taylor’s top Single Quinta?

A

Quinta de Vargellas

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41
Q

What is Warre’s top Single Quinta?

A

Quinta da Cavadinha

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42
Q

What is Sandeman’s top Quinta?

A

Quinta do Seixo

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43
Q

What is Fonseca’s top Single Quinta?

A

Quinta do Panascal

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44
Q

What are the Vin de Liqueurs for the following:

Jura
Gascony
Cognac
Champagne

A

Jura (Macvin du Jura)
Gascony (Floc de Gascogne)
Cognac (Pineau des Charentes)
Champagne (Ratafia)

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45
Q

Where is Commanderia de St. John produced? What is it? What is its distinction? Appellation?

A

Vin de Liqueur made in Cyprus from dried grapes Xynisteri (white) and Mavro (red) for a min 10 days.

Wine is fortified and then aged for a min 2 years.

Oldest named wine in the world.

Appellation Commandaria Controllée

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46
Q

What Portuguese DOP is located in the Arrabida Hills and the Palmela Plains? What are the soil types for each? Wine produced?

A

Setubal DOP

Arrabida Hills (limestone)

Palmela Plains (sand)

Licoroso (Moscatel de Setubal)

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47
Q

What are the 2 aging label designations for Moscatel de Setubal DOP? What is the min aging requirement?

A

10/20/30/40+ years

Superior: min 5 years

min 18 months aging required

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48
Q

What are the grapes for the main varietal styles of Madeira? What are they from Driest to Sweetest?

A

Sercial
Verdejo
Bual
Malvasia/Malmsey

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49
Q

What are the point ranges for the grading of Port Vineyards for each grade?

A 
A: 1200
B: 1,001-1200
C: 801-1,000
D:601-800
E:401-600
F:201-400
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50
Q

What are the two main wind currents in Jerez? Which is beneficial and vital for the growth of flor? Where does each come from?

A

Levante: (comes from Mediterranean)
hot, dry

Poniente: (comes from Atlantic)
cool, moist; vital for flor

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51
Q

What is the highest alcohol content that Flor is able to withstand?

A

15.5%

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52
Q

What is the min aging required for Frasquera Madeira?

A

min 20 years

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53
Q

What are the declared vintages for Port in the 2000s?

A

2000
2003
2007
2011

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54
Q

What is Moscatel in Sherry synonymous with?

A

Muscat of Alexandria

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55
Q

What is sobretablas? What happens afterwards?

A

Intermediary step for Biological Aging Sherries only. Happens following the addition of wines to barrel for aging under flor.

6-12 month aging process that culminates in a second sorting process for flor-aged Sherry

After this wines are classified for a second time as either Palma, Palma Cortada, Palo Cortado, Raya, or Dos Rayas

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56
Q

What portion of a Sherry butt is filled with wine to allow for growth of flor?

A

5/6

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57
Q

What are the 5 classifications of Sherry following Sobretablas? Describe each. What type of Sherry are each destined to become?

A

Palma:
Fino, as the Flor has flourished

Palma Cortada:
Robust Fino or Amontillado

Palo Cortado:
Richness causes the cellar master to redirect to oxidative aging by fermenting to 17% killing the flor. So Palo Cortado or Oloroso

Raya:
Poor Flor; fortified to 17-18% and will become Oloroso

Dos Rayas:
no flor, rough and coarse, high in volatile acidity. Blended and/or sweetened for cheaper Sherry or will become Sherry vinegar.

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58
Q

Following sobretablas which 2 styles will be fortified to be directed to Oxidative aging? What is the abv strength for each after fortification?

A 
Palo Cortado (17%)
Raya (17-18%)

Dos Rayas has no flor so no need for fortification.

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59
Q

Following sobretablas which 2 styles will be fortified to be directed to Oxidative aging? What is the abv strength for each after fortification?

A 
Palo Cortado (17%)
Raya (17-18%)

Dos Rayas has no flor so no need for fortification.

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60
Q

What are the 2 designations for the first classification of Sherry? How are they marked on barrel? How will each age? What strength are they fortified to?

A

Palo (stick on barrel):
fortified to 15-15.5% to allow for biological aging under the development of flor in barrel.

Gordura (O on barrel):
fortified between 17-18% to prevent flor growth and allow for oxidative aging.

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61
Q

What is the standard size of a Sherry Butt? For biological aging how many L will be added? What if the butt was 1200L?

A

600L is the standard size:
5/6 of 600L= 500L

1000L if the butt was 1200L

62
Q

What is the name of the Moscatel clone used in the production of Moscatel de Setubal DOP? Min %?

A

Min 85% Moscatel Galego Roxo

63
Q

What are the Muscat clones permitted for Muscat de Beaumes de Venise AOP?

A

Muscat Blanc à Petits Grains

Muscat Rouge à Petits Grains

64
Q

What are restanques?

A

Terraces in the southern rhone.

65
Q

Where would you find Muscat de Hambourg?

A

Central Greece. Used as a blending component because of its high aromatics. Can’t be vilified varietally due to its low acidity.

Used also for distillate

66
Q

What is the Lei do Tergo control?

A

Law for Port production that restricts annual sales and release of products from a port house to 1/3 of their total inventory.

67
Q

What is the name of the most famous Muscat wine and producer of Ukraine? What style is it made in? Where is it made?

A

Massandra Pink Muscat

VDN

Made in Crimea

68
Q

Where is Samos PDO? What styles does it produce? Grapes?

A

Aegean Islands

VDN, VDL, and Naturally sweet wines from sun-dried grapes.

100% Moschato Aspro (Muscat Blanc à Petits Grains)

69
Q

What is Muscat de Noël and in what AOPs is it produced? Grapes?

A

Specialty Nouveau Vin Doux Naturels wine produced in 2 AOP in Languedoc and 1 AOP in the Roussillon region.

Muscat de Lunel AOP (Languedoc)
Muscat de Saint-Jean-de-Minervois AOP (Languedoc)
Muscat de Rivesaltes AOP (Roussillon)

Made from Muscat à Petits Grains and Muscat d’Alexandrie

70
Q

What is the synonym for Muscat Blanc à Petits Grains in Samos?

A

Moschato Aspro

71
Q

True or False, there are no fortified DOCGs in Italy?

72
Q

What does “en rama” refer to? What does it mean? What does “en rama” translate to?

A

Refers to Sherry

means that the wine is unfixed and unfiltered

73
Q

What styles are produced in Banyuls?

A

Fortified Red
Fortified White
Fortified Rosé

74
Q

List the aging designations for Rutherglen Muscat from Oldest to Youngest, the aging requirements, and RS values?

A

Rare:
min 20+ years average age, 270-400g/L

Grand:
11-19 years average, 270-400g/L

Classic:
6-10 years average age, 200-280g/L

Muscat:
3-5 years average age, 180-240g/L

75
Q

What are the declared Port Vintages of the 1990s? (4)

A

1991
1992
1994
1997

76
Q

What are the declared vintages of the 1980s? (6)

A 
1980
1982
1983
1985
1987
1989
77
Q

What are the declared vintages of the 1970s? (4)

A

1970
1975
1977
1978

78
Q

What are the most common sweetening and coloring agents of Marsala? What are each? Which styles is each used for?

A

Mosto Cotto (cooked must):

Sifone (mistelle):
produced by fortifying the unfermented must of overripe grapes.

79
Q

What are the 3 most common sweetening agents for Sherry? Which has two types and what are they?

A

Dulce Pasa: (most common)
mistella produced from sunned Palomino grapes

Dulce de Almibar: (rarest)
blend of invert sugar and Fino Sherry

Mistela:
produced from sunned Palomino grapes

80
Q

What are patamares?

A

the name for terraces cut into the hillside in the Douro Valley

81
Q

What is Angel’s Share called in Jerez?

82
Q

When was Marsala first made? By who?

A

1773 (18th century)

John Woodhouse

83
Q

What is concia? What is the only style in Marsala that legally allows its addition?

A

Concia is the addition of Mosto Cotto to Marsala for the purpose of adjusting color and sweetness.

Ambra is the only style it is permitted for and by law must account for 1% of the total blend.

84
Q

What are the three colors Marsala is made in?

A

Ambra (white grapes)
Oro (white grapes)
Rubino (red and up to max 30% white grapes)

85
Q

What is the max amount of white grapes that can be used for Rubino Marsala?

86
Q

What is the max amount of white grapes that can be used for Rubino Marsala?

87
Q

What are the aging designations and requirements for Marsala?

A

Fine:
min 1 year in cask

Fine Superiore:
min 2 years in cask

Superiore Riserva:
min 4 years in cask

Vergine:
min 5 years in cask

Vergine Stravecchio:
min 10 years in cask

88
Q

What are the aging designations and requirements for Marsala?

A

Fine:
min 1 year in cask

Superiore:
min 2 years in cask

Superiore Riserva:
min 4 years in cask

Vergine:
min 5 years in cask

Vergine Stravecchio:
min 10 years in cask

89
Q

Why is Vergine Marsala always dry? (2 reasons)

A

One it is fortified after fermentation.

The addition of sifone and mosto cotto is forbidden

90
Q

Does vintage Marsala exist? What does the vintage refer to?

A

Yes

Vintage refers to the year the Marsala was fortified.

91
Q

For which styles of Marsala is the addition of sifone permitted? Mosto Cotto (Concia)?

A

Sifone is permitted for Rubino, Oro, and Ambra

Mosto Cotto is only for Ambra. Forbidden in the other styles.

Neither is allowed in Vergine Marsalas.

92
Q

For how long must Marsala wines remain in “il perpetuum” if aged in this manner? What is the most common style?

A

min 5 years

Vergine styles are most common

93
Q

What is the name of the bottom row of a solera? What is each row in a solera called? What is the name of the new vintage wine added to the top of the solera each year?

A

Solera is the name of the bottom row.

Each row in a solera is called the criadera.

Añada is the name for the wine added to the top each year.

94
Q

What is Trasiegos?

A

The movement of sherry wine through the solera system usually resulting from the drawing off of wine from the bottom row (solera)

95
Q

What are the red grapes permitted for Marsala Rubino?

A

Calabrese (Nero d’Avola)
Nerello Mascalese
Perricone

plus max 30% white grapes

96
Q

What are the red grapes permitted for Marsala Rubino?

A

Calabrese (Nero d’Avola)
Nerello Mascalese
Perricone

plus max 30% white grapes

97
Q

What are the historic acronyms for Marsala? What styles do they pertain to?

A

Fine:
I.P. or Italia Particolare

Marsala Superiore:
S.O.M. or Super Old Marsala
G.D. or Garibaldi Dolce
L.P. or London Particular

98
Q

What does “Vecchio” mean on a bottle of Marsala?

A

The wine has met the min aging requirements for Marsala Superiore

99
Q

What is the most prized grape for Marsala? What grape is used for mosto cotto production? What grape is used for Sifone?

A

Grillo is the most prized

Cataratto is used for mosto cotto

Late harvested Grillo grapes are used for Sifone

100
Q

What is the most prized grape for Marsala? What grape is used for mosto cotto production? What grape is used for Sifone?

A

Grillo is the most prized

Cataratto is used for mosto cotto

Late harvested Grillo grapes are used for Sifone

101
Q

What is the term for drawing sherry off of a solera?

A

“saca”

102
Q

What is Vino de Calor? What are the two types of Vino de Calor used for the coloring of Sherry prior to bottling?

A

Vino de Calor is a combination of syrup and fresh grape must that is cooked and reduced and used for the purpose of coloring sherry

Sancocho:
if syrup is reduced to 1/3 its original volume

Arrope:
if syrup is reduced to 1/5 of its original volume

103
Q

What are 2 French appellations for both fortified and unfortified wines?

A

Rasteau AOP

Maury AOP

104
Q

What styles are produced in Grand Roussillon AOP?

A

VDN Blanc
VDN Rouge
VDN Rosé
VDN Rancio

105
Q

What is the geographic designation of Côte de Roussillon AOP? What does it require vs basic AOP?

A

Les Asprès

Min 3 varieties vs 2
Higher ABV 12.5% vs 12%
Higher min must weight
1 year aging

106
Q

What are the grape requirements for Côtes du Roussillon Les Asprès?

A

Min 3 varieties must be present

No 2 combined may make up more than 90%

min 25% Mourvèdre plus max 50% Syrah and max 50% Grenache and max 25% Carignan

107
Q

Les Asprès refers to what AOP? Tautavel, Lesquerde, Caramany, and La Tour de France rerfer to what AOP?

A

Les Après is a geographic subzone designation for Côtes du Roussillon AOP

Tautavel, Lesquerde, Caramany, and La Tour de France are geographic commune designations that may be appended to Côtes du Roussillon-Villages

108
Q

According to EU law, VDN and VDL are separate styles?

A

False

The EU defines wine as “the product obtained exclusively from the total or partial alcoholic fermentation of fresh grapes, whether or not crushed, or of grape must”

So technically with the addition of spirit which was derived from wash that was the product of a fermentation both VDL and VDN are technically wine.

109
Q

What was the first vintage of Seppeltsfield Grand Tawny?

110
Q

What are the different styles of Rivesaltes and what are their aging requirements?

A

VDN Rosé:(1 year roughly)
bottled no later than Dec 30 of year after harvest

VDN Grenat: (2 years roughly)
aged oxidatively until May 1 of year after harvest and bottled no later than June 30 of the second year after harvest.

VDN Ambré
VDN Tuilé:
Aged oxidatively for 3 years

VDN Hors d’Age (Tuilé or Ambré):
Aged oxidatively for 5 years

VDN Rancio (Tuilé or Ambré):
shows oxidative character
111
Q

Min % of Grenache for Maury AOP Rouge vs VDN Grénat?

A

min 60% (max 80%) for rouge

100% Grenache for VDN Grénat

112
Q

What is the difference between Maury AOP Grénat and Maury AOP Tuilé?

A

Grenat is aged reductively while Tuilé is aged oxidatively.

113
Q

What are the 5 best Port vintages from 1960-2000?

A

1963, 1970, 1977, 1994, 2000

114
Q

Select all the statements that are true applying to Rasteau, Maury, and Rivesaltes Rancio?

Must be minimum 15% alcohol
Must contain min 75% Grenache Noir
Must show oxidative characteristics
Must be aged for a min 5 years

Minimum must weight is 252g/L

A

Must be minimum 15% alcohol

Must show oxidative characteristics

Minimum must weight is 252g/L

115
Q

What is the min % of Grenache in the following?

Maury Grenat
Maury Tuilé
Rivesaltes Grenat
Rivesaltes Tuile
Rasteau
Rasteau
A 
Maury Grenat: 100%
Maury Tuilé: min 75%
Rivesaltes Grenat: 100%
Rivesaltes Tuilé: no min spec
Rasteau Grenat: min 75%
Rasteau Tuilé: min 75%
116
Q

Which of the following does not produce VDN Blanc? Why?

Rivesaltes AOP
Maury AOP
Banyuls AOP
Rasteau AOP

A

Rivesaltes AOP

Because they produce their blanc VDN wines under the Muscat de Rivesaltes AOP.

117
Q

Banyuls AOP makes the same VDN styles as Rivesaltes, Maury, and Rasteau plus the addition of what styles?

A

VDN “Rimage” (vintage)

VDN Traditionelle: This is nv rouge

118
Q

What is the max % of spirit that can be added in proportion to the whole blend for fixing alcoholic strength in Banyuls?

119
Q

Min aging for Banyuls AOP VDN rouge? Banyuls Grand Cru AOP VDN rouge?

A

Banyuls (12 months)

Banyuls Grand Cru (min 30 months)

120
Q

Min % of Grenache for Banyuls AOP rouge vs Banyuls Grand Cru AOP rouge?

A

Banyuls AOP rouge (min 50%):
called “Traditionelle”

Banyuls Grand Cru AOP (min 75%)

121
Q

What is the min % of Grenache in Banyuls Rimage AOP?

122
Q

What is the difference between Banyuls Rimage and Banyuls Rimage Mise Tardive?

A

Mise Tardive refers to Banyuls AOP Rimage that has been bottled after at least 15 months in foudre.

Banyuls Rimage is usually bottled shortly after mutage.

Mise Tardive is richer and rounder due to the time in barrel.

Essentially a Late-Bottled Banyuls.

123
Q

Are the names of grapes listed on the bottle of Banyuls?

A

No unless it is produced from a single varietal and then it is permitted.

The exception is that the grape Muscat may not appear on the bottle. A law put into place to maintain the distinction between Banyuls Blanc and the less prestigious nearby Muscat de Rivesaltes.

124
Q

What do the following Madeira terms mean:

Poios
Latadas
Levadas
Torna Viagem

A

Poios:
Terraces upon which vines are planted.

Latadas:
Low trellises used for vine training

Levadas:
System of canals that transports water to the rest of the island.

Torna Viagem:
“Round Trip” Atlantic voyage that Madeira once took to achieve its flavor.

125
Q

After sobretablas, wine destined to become Amontillado is classified as what?

A

Palma Cortada

126
Q

What is the legal abv range for Moscatel de Setubal? What is the legal abv range for the major French VDN appellations? Port? Marsala?

A

16-22% (Moscatel de Setubal)

15-21.5% (French AOPs)

18-22% (Port)

Fine Marsala (17.5%)

Marsala Superiore, Superiore Riserva, Vergine styles, Solera (18%)

127
Q

What is the max yield for Sherry production?

A

72.5L/100kg

128
Q

What does Evelhecido em Garrafa mean on a bottle of LBV Port?

A

Means it was aged for an additional 3 years in bottle prior to release for LBV Port

129
Q

What is Vino Vimblanc? Where is it produced? From what grapes?

A

Vino de Licor made in the town of Vinebre in the Monsant DO from 100% dried Pansa (Xarell-lo) grapes.

130
Q

What is Vino Vimblanc? Where is it produced? From what grapes?

A

Vino de Licor made in the town of Vinebre in the Monsant DO from 100% dried Pansa (Xarell-lo) grapes.

131
Q

What is the name of the Vino de Licor specialty wine of Monsant made from 100% dried Pansa grapes (Xarell-lo)? What town is it made in?

A

Vino Vim Blanc

132
Q

Monsant was previously a sub zone of Tarragona. What was it called then?

133
Q

Monsant was previously a sub zone of Tarragona. What was it called then?

134
Q

What are the aging requirements for the following Tawny Styles? What’s the difference?

Colheita
Reserve Tawny

A

Both are min 7 years in cask. Colheita is a single vintage. Reserve Tawny is usually not.

135
Q

What are the aging requirements for Vintage Port?

A

Min 2 years aging and bottled by July 30 of the 3rd year following harvest.

May be sold from May 1 of 2nd year following harvest.

136
Q

On a bottle of Port the aging designations 10 year, 20 year, 30 year, 40+ year refer to which style of Port? Which two additional aging designations can be labeled for this particular permutation of this style and what are the age requirements?

A

Tawny

Velho:
10-30 years old

Muito Velho:
over 40 years old

137
Q

Max yield for Branco and Tinto port grapes respectively?

A

65hl/ha for Branco

55hl/ha for Tinto

138
Q

Rounded to the nearest tenth what is the standard size of a pipe used for shipping port?

139
Q

What are the 6 aging designations of Madeira and their requirements?

A

Vinho de Canteiro:
2 years in wood and may not be bottled until 3 years after the final fortification

Vinho de Estufagem:
may be bottled after 12 months following the etufagem process

Colheita:
min 5 years following the harvest

Frasqueira:
min 20 years in wood

Solera:
min 5 years

140
Q

What are the 3 vintage-dated styles of Madeira?

A

Colheita:
min 85% of stated vintage and aged for min 5 years following harvest.

Frasqueira:
min 85% stated vintage and aged for min 20 Years in wood

Vinho da Roda/Torna/Volta:
archaic rarity where the wine made the traditional round trip journey

141
Q

What are the 7 styles of multi vintage Madeira? Aging?

A

Rainwater

Seleccionado: at least 3 but below 5

Reserve: at least 5 but below 10 years

Special Reserve: at least 10 but below 15

Extra Reserve: at least 15 but below 20

5/10/15/20/30/40/Over 50

Solera: min 5 years in solera

142
Q

What does “Colheita” mean?

143
Q

What does “Vendemmia” mean?

144
Q

What does “Vendange” mean?

145
Q

What are the three parts of a pressing for Sherry?

A

Primera Yema:
free-run that accounts for 6070%

Segunda Yema:
Press wine

Mosta Prensa:
Poorer quality press wine used for distillation

146
Q

What is the cabeceo?

A

Cabeceo is the process of sweetening and blending Sherry prior to bottling.

147
Q

What are 3 Island DOPs of Portugal making fortified wine?

A

Madeira DOP
Pico DOP
Biscoitos DOP

148
Q

What are the 3 DOPs of Açores? Which are for fortified wines?

A 
Biscoitos DOP (fortified)
Pico DOP (fortified)
Graciosa DOP
149
Q

What are the 3 DOPs of Açores? Which are for fortified wines?

A 
Biscoitos DOP (fortified)
Pico DOP (fortified)
Graciosa DOP
150
Q

If a Sherry is bottled from the solera without being blended and sweetened what is it called? If it is blended and sweetened after solera what is it called?

A

Vino Generoso if not blended and/or sweetened

Vino Generoso de Licor if blended and sweetened following solera with Vino de Licor and/or concentrated grape must

151
Q

Must Aguardente used for Port be produced in Portugal?

152
Q

What is the largest Jerez Pago? Where is it? What are two other pagos there?

A

Macharnudo

Jerez de la Frontera

Añina and Carrascal are also there.

MS Crunch (60 decks)

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