Port, Sherry, and Fortified wines Flashcards
What are fortified wines?
Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness.
What are the three general method of fortfication?
A wine’s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry).
The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup.
The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liqueur (liqueur wines), but the EU has extended its definition to include all fortified wines.
Who oversees the development of Port?
the Douro Port Wine Institute, or Instituto dos Vinhos do Douro e Porto (IVDP) a regulatory body that absorbed the powers of the Commissão Interprofissional da Região Demarcada do Douro in 2003, which in turn replaced the Casa do Douro in 1995.
What does the IVDP do?
Today, the government-run IVDP supervises the promotion, production, and trade of all Porto and Douro DOP wines. Both growers and shippers must submit to its authority.
What is the law of third?
The IVDP requires Port houses to maintain compliance with the lei do terço (“law of the third”), a decree restricting sales of Port to one-third of a house’s total inventory annually. In addition, the IVDP guarantees label integrity and age designations, and samples all appellation wines for authenticity.
What is the beneficio authorization?
The IVDP grants each grower’s beneficio authorization—the maximum amount of wine that may be fortified in a given year—based on a matrix of twelve factors.
Each factor has a minimum and maximum point score associated with it, and there are a total of 2,361 points available. Vineyards that score over 1,200 are awarded an “A” grade, “B” vineyards score between 1,001 and 1,200 points, and so on through “I”—the lowest grade.
A-level sites are licensed to vinify the greatest percentage of Port, whereas vineyards classified G or lower cannot even produce Port.
Points are given based on 12 criteria, also known as the Moreira da Fonseca method.
Points are given based on 12 criteria. What is the criteria?
Seven soil and climate factors are scored: location, altitude, exposure, bedrock, rough matter, slope and shelter.
The next five factors relate to the vine itself: type of vine, planting density, yield, training system, and vine age.
Maximum yields in the Douro for red grapes are set at 55 hl/ha; for white grapes the maximum yield is 65 hl/ha.
What are the main red grapes for Port?
For Porto, the preferred red grapes are Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinta Cão, Tinta Barroca, Tinta Amarela, Tinta Francisca, Bastardo and Mourisco Tinto. They must constitute a minimum 60% of the blend.
What are the main white grapes for Port production?
Preferred white Port grapes include Gouveio, Malvasia Fina, Viosinho, Rabigato, Esgana Cão, and Folgasão.
What are the vineyards like in the Douro Valley?
Many of the Douro’s vineyards are planted on steep, terraced slopes—although one new planting system abandons traditional terraces in favor of planting vines in vertical rows leading directly up the slopes (Vinhos ao Alta). Patamares—wider terraces that can be navigated by tractor—are more common. Grapes are harvested by hand.
What are lagares?
Traditionally, grapes were foot-crushed and fermented in low, open granite troughs called lagares. Smaller quintas may continue this practice, sometimes set to music for the benefit of both worker and tourist, but most large Port houses have switched to more modern means.
What is Beneficio?
the fortification of wine with spirit—occurs when approximately one-third of the sugar content has been converted to alcohol. The wine is fortified to 19-22% abv by the addition of aguardente—“burning water”—a 77% abv neutral grape spirit. The spirit is raw and uncomplicated; it is a young, fiery alcohol that contributes nothing to the character of the wine, rather it imparts the robustness necessary for the new Port to reach a proper maturity.
What is a pipe?
A pipe, the traditional barrel used for both aging and shipping Port wine, varies in size: pipes used in the Douro Valley usually hold 550 liters, whereas pipes in Vila Nova de Gaia may often contain 620 liters.
The size of a pipe used for shipping Port is set at 534.24 liters, although pipes used for shipping Madeira or Marsala are smaller.
What is Ruby Port?
Ruby Port is often aged in bulk (in wood, cement, or stainless steel) for two to three years prior to bottling. The wine is uncomplicated, deeply colored, and inexpensive. Ruby Port does not carry a vintage date.
What is Ruby Reserve Port?
Ruby Reserve, or Premium Ruby, replaced the term “Vintage Character” and offers more complexity and character than a basic Ruby Port.
What is Vintage Port?
Vintage Port is the most expensive style of Port to purchase and constitutes approximately 1-3% of production. A Port house will usually declare a vintage year only in exceptional harvests—often a given house will, on average, declare a vintage three years out of every decade. Vintage Port must be authorized by the IVDP, and is aged in cask before being bottled by July 30 of the third year after harvest. Vintage Port will continue to develop in the bottle for decades, shedding brash fruit in favor of more complex attributes, although many bottles are consumed in their youth—particularly in the US. Mature Vintage Port requires decanting, as it will develop a significant deposit in the bottle. Quality is a chief factor in determining a vintage year, and a house will utilize the best vineyards available to it when creating a vintage blend, yet market concerns also play a role. Back-to-back, or “split” vintages are rare, as few shippers want to flood the market lest prices plunge.
What is Single Quinta Vintage Port?
A single quinta Vintage Port is the product of one estate’s harvest. Often, if a Port house cannot confidently declare a vintage, it may nonetheless showcase the fruit of one of its better estates as a vintage wine. In a vintage year, such an esteemed estate would usually provide the backbone of a shipper’s Vintage Port. Examples include Warre’s Quinta da Cavadinha, Taylor’s Quinta de Vargellas, and Dow’s Quinta do Bomfim. Many smaller quintas release their own vintage wines as well. Single quinta wines are made in the same fashion as other Vintage Ports, and will improve with additional bottle age.
What is Late-Bottled Vintage Port?
Late-Bottled Vintage Port (LBV) spends between four and six years in cask prior to bottling. Thus, the wines obtain some of the mellowed tones of a Tawny Port, while retaining the youthful fruit and directness of a Ruby Port. LBV Port is always the product of a single vintage, but quality may vary greatly. The majority of LBV wines are filtered prior to bottling; they will not require decanting and do not usually improve with additional bottle age. However, superior styles may achieve quality nearer that of a true Vintage Port and improve with bottle age, although they will always reach full maturity sooner than a Vintage Port. Such styles are often unfiltered, and may be labeled as Envelhecido em Garrafa, indicating an additional minimum three years of bottle aging.
What is Tawny Port?
Many wines labeled as Tawny Port do not undergo the extensive cask aging that is critical to the style, but are simply paler wines—due to the provenance of grapes, a less-thorough extraction, or the addition of white Port to the blend. Lesser vineyards and vintages constitute these wines, which are a popular aperitif in France.
What is Reserve Tawny?
Reserve Tawny Port ages for at least seven years prior to bottling. Reserve Tawny wines are blended from several vintages, and retain some youthful freshness while gaining a hint of the creamy, delicate nature of a true old Tawny. Tawny Port will not improve with additional bottle age.
What is Tawny with Indication of Age?
Tawny Port may be labeled as 10, 20, 30, or 40 Years Old. These wines show a progressively more concentrated and developed character, reaching a pronounced oxidative, rancio state by forty years of age. Tawny Ports that display an age indication result from high-quality fruit, and are matured in seasoned wood. Typically, such Ports are racked once annually, often freshened with additional spirit or wine as evaporation takes its natural course, and are finally blended together prior to bottling. The age indication is not an average age of the blended wines in the bottle, but rather an approximation: for example, the IVDP deems a Port labeled “10 Year Old Tawny” to taste like a 10 Year Old Tawny, regardless of the wine’s actual age. Many Port connoisseurs prefer Tawny Port at 20 years of age, when the balance of fruit and mature characteristics is even, the spirit is finely integrated and the wine is not overtly oxidized.
What is Colheita Tawny?
Colheita Tawny Port is a vintage-dated Port that spends a minimum of seven years in cask—many stay in cask for decades. Some producers, such as Calem, a Port house that specializes in the Tawny style, will not bottle Colheita Tawny Ports until an order is received. Thus, Colheita Tawny Port from a particular vintage may vary in character from bottle to bottle.
Where is Madeira?
a subtropical island rising sharply from the Atlantic nearly 625 miles off the coast of Portugal
Where can Madeira be made?
Madeira DOP wines may be produced on Madeira itself, or on the neighboring Porto Santo, the only other inhabited isle in the Madeira archipelago.
What are poios?
On Madeira itself, walls of basalt stone sustain terraces known as poios
What is the soil of Madeira?
Volcanic
What system are the vines in Madeira trained?
pergola system, with vines suspended on low trellises known as latadas, in order to combat the dangers of fungal disease in the damp subtropical environment.
How is agriculture possible in Madeira?
Madeira rises to a high altitude, and the perpetual cloud cover over its mountainous interior results in abundant rainfall on the higher peaks, which feeds a system of levadas, or canals, and makes agriculture possible.
Is Mechanization essentially impossible in Maderia’s vineyards why?
Mechanization is essentially impossible in Madeira’s vineyards: the obstacle of terraces and the small size of vineyard holdings render mechanical harvesting unworkable. The average grower’s estate is 0.3 hectares, often separated among several plots; thus, production is concentrated in the hands of several large companies.
There are three types of companies involved in the Madeira wine trade. What are they?
The production companies make the wine - Vinhos Justino Henriques ( the largest)
Shipping companies trade wine, rather than make it, and are usually based in London - Broadbent Selections
Partidistas, who store wine and sell it at maturity to other traders for a profit, make up the third category. Partidistas are similar to the almacenistas of the Sherry trade.
Name some Madeira production companies.
H.M. Borges (founded 1877)
Henriques & Henriques (founded 1850)
Madeira Wine Company (originally formed in 1913 as the Madeira Wine Association, the MWC formally changed its title in 1981)
Pereira D’Oliveira (founded 1850 as a partidista)
Vinhos Barbeito (founded 1946)
Vinhos Justino Henriques (founded 1870)
Faria & Filhos (founded 1949)
Madeira Vintners (Cooperativa Agrícola do Funchal) (founded 2013)
What are some of the main grapes of Madeira?
The principal noble white grapes of Madeira today are Sercial (Esgana Cão), Verdelho, Boal (Bual, Malvasia Fina), and Malmsey (originally Malvasia Candida, now more commonly Malvasia Branca de São Jorge).
Tinta Negra (formerly called Tinta Negra Mole) is the island’s workhorse, accounting for nearly 85% of its total production.
When did phylloxera hit Madeira?
1872
The varietal wines of Madeira, in order from sweetest to driest, are as follows
Malvasia (Malmsey)
Boal
Verdelho
Sercial
How are the 4 main styles harvested?
Sercial and Verdelho are actually harvested last, and are separated from their skins prior to fermentation, whereas Boal and Malmsey are picked first, and may undergo a shorter fermentation on the skins.
What are the heating methods of Madeira called?
Estufagem or Canteiro process
What is the Estufagem process?
a stainless steel vat that warms the wine by circulating hot water through serpentine coils inside the tank. In this method, the wine is heated to a temperature of 45-50° C (113-122°F) and held there for at least three months; during this period sugars in the wine will slowly caramelize and give the estufa wine its distinctive character.
Once the Estufagem process is completed, the wine enters a period of (blank)
rest (estágio) for a minimum 90 days before being transferred to cask for aging.
When can Estufagem wines be released?
Two years after harvest
A more delicate variation on the Estufagem process involves placing the wine in (blank), rooms warmed by nearby tanks or steam pipes rather than the direct heat of the estufa.
armazens de calor
What is the Canteiro method?
In this process, the wines are cask-aged for a period of at least two years in lodge attics. In this manner, the wine is exposed to the gentler, natural warmth of the sun as it undergoes a much slower process of maturation, preventing the burnt caramelization of sugars and resulting bitter flavors associated with rapid heating.
When can Canterio wines be bottled?
Although Canteiro wines may be bottled at a minimum three years of age, the best Vinhos de Canteiro will remain in cask for 20 years or more, developing into the rarest and most treasured wines of the island: Frasqueiras.
What are the residual sugar ranges of the main styles of Madeira?
Driest to Sweetest Sercial - 18 to 65 grams per liter Verdelho - 49 to 78 grams per liter Boal - 78 - 96 grams per liter Mavasia (Malmsey) - 96 - 135 grams per liter
What is rainwater?
Rainwater: A popular style in the US, Rainwater Madeira is usually 100% Tinta Negra. The wine is medium dry, and light in style.
What is reserva in Madeira?
Reserve (Reserva): Madeira that is 5 years of age or older (but below 10 years of age) may use this designation.
What is Colheita?
Colheita (Harvest): Colheita Madeira is produced from a single vintage (85% minimum required) and is aged for a minimum 5 years prior to bottling. It may be a blend or a single varietal wine. Colheita offers the consumer a “vintage” Madeira without the extended cask aging, complexity, or cost of a true Vintage Madeira, or Frasqueira. The word “harvest” is sometimes used in place of Colheita but producers are not allowed to use the word “vintage” on labels.
What is Farsqueira?
Frasqueira: Vintage Madeira aged for a minimum 20 years in cask. Frasqueira must be produced from a single “noble” variety. Since only a minimum 85% of the vintage is required, these wines are topped up with younger wines throughout the aging process. Vintage wines are produced by the Canteiro method and may be aged for additional time—sometimes decades—in glass demijohns after the period of cask aging. Frasqueira is the epitome of Madeira, and one of the world’s legendary and long-lived wines.
What is Vinho da Roda/Vinho da Torno/Vinho da Volta?
Vinho da Roda/Vinho da Torno/Vinho da Volta: An exceptional rarity, wines so labeled underwent an ocean journey across the equator. Shortridge Lawton, now a brand of the Madeira Wine Company, produced wines in this traditional style as late as the early 1900s.
Where is Sherry from?
Sherry is a fortified wine from Andalucía on the southern coast of Spain
What is the hottest wine region in Spain?
Jerez
Where is Jerez located?
is located within the coastal province of Cádiz, flanked by the Guadalquivir River to the northwest. The town of Chiclana de la Frontera marks the southeastern border of the roughly triangular region.
What are the three towns of Jerez?
The three towns of Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda are at the center of Sherry production, and DO regulations require Sherry to be matured in and shipped from one of these three municipalities.
What are the two DO zones of Sherry?
Jerez-Xérès-Sherry and Manzanilla-Sanlúcar de Barrameda
What is levante?
The hot, dry levante wind intensifies the region’s heat. Said to drive men mad, the howling levante blows from the east and essentially cooks the grapes on the vine during ripening. The humid Atlantic poniente wind alternates with the levante, and promotes the growth of flor, a film-forming yeast necessary in the maturation of Sherry.
What are the Three principal soil types characterize the Jerez region?
albariza - a chalky, porous, limestone-rich soil of brilliant white color, produces the best Sherry
barros - soils have a higher proportion of clay and are prominent in low-lying valleys
arenas - sandy arenas soils are most common in coastal areas
What are pagos?
Vineyards
What color are the albariza soils?
chalky white
There are three grapes authorized for Sherry production. What are they?
Palomino (Listán) - constitutes approximately 95% of the vineyard acreage in Jerez
Pedro Ximénez (PX)
Moscatel (Muscat of Alexandria)
Where can you import PX from?
Montilla-Moriles DO
What is the soleo process?
soleo process for a period of one to three weeks, in which grape bunches are dried in the sun on esparto grass mats prior to pressing. Palomino may also be sunned, but rarely for longer than 24 hours and often not at all.
typically for PX and Moscatel
In Jerez, each vine is commonly trained in the traditional manner of vara y pulgar, in which growers prune alternate spurs each year. What does this mean?
In Jerez, each vine is commonly trained in the traditional manner of vara y pulgar, in which growers prune alternate spurs each year: one year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb).
True or False: Palomino Fino, the grape used for the majority of Sherry wines, must be pressed quickly after picking as it is prone to rapid oxidation.
True
The must (mosto de yema) is divided into three stages of quality. What are they?
the primera yema (free-run juice, accounting for 60-70% of the total mosto de yema), segunda yema (press wine), and mosto prensa (poorer quality press wine for distillation).
Are the wines of Sherry acidifed?
Majority are because Palomino is a low acid grape
How are sherry wines fermented?
Sherry base wines underwent alcoholic fermentation in new American oak butts of 600 liters, a seasoning technique that would both impart tannin to the wine and leech oak flavor, neutralizing the wood before it was employed in the aging processes. Today, however, most Sherry is fermented in temperature-controlled stainless steel tanks of 50,000 liter capacity.
What are the two stages of fermentation for Sherry?
the tumultuous fermentation, a hot and vigorous initial phase lasting up to a week, and the lenta, or slow fermentation, in which high temperatures subside and any remaining sugar in the wine is converted to alcohol over a period of weeks. The delicate base wine of 11-12.5% abv is then separated from its lees, and the process of transformation begins.
Once the base wine is made, what two path is Sherry put onto?
Two divergent paths of biological and oxidative aging divide Sherry wines. At the conclusion of fermentation, the wine is classified: each tank is either classified as palo and marked with a vertical slash, or as gordura, marked with a circle. Wines marked as palo are fortified to 15-15.5% abv and are destined to become the more delicate Fino or Manzanilla styles. Wines marked as gordura are fortified to 17-18%—a high level of alcohol that will not permit the growth of flor—and will become Oloroso Sherries.
What is mitad y mitad?
Neither wine is fortified directly with spirit, rather a gentler mixture of grape spirit and mature Sherry, mitad y mitad, is used to avoid shocking the young wine. Both sets of wines are transferred to old Sherry butts of American oak.
What are the prerequisites for the development of Flor?
Humid air carried on the poniente wind, a moderate temperature between 60°-70° F, an absence of fermentable sugars, and a particular level of alcoholic strength (15-15.5% abv) are prerequisites for the development of flor.
When does Flor grow?
The flor grows vigorously in the spring and autumn months, forming a frothy white veil over the wine’s surface; in the heat and cold of the summer and winter it thins and turns gray. In the past, the growth of flor determined a particular wine’s future; it was a mysterious gift.
Wines destined to undergo biological aging are sourced from grapes grown in the finer (blank), and are produced from the primera yema, whereas those destined for the oxidative aging path of the Oloroso are produced from the pressed (blank).
albariza soils
segunda yema must.
Wines that develop under flor will enter an intermediary stage, the (blank), for a period of six months to a year, during which the course of the wines’ evolution may be redirected.
Sobretablas
The wines, now kept in used 600 liter American oak butts, will be monitored and classified for a second time. The classifications are as follows:
Palma: Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.
Palma Cortada: A more robust Fino, which may eventually emerge as Amontillado.
Palo Cortado: A rarity. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.
Raya: Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as an Oloroso.
Dos Rayas: The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.
Explain the solera system.
rarely are Sherry wines marketed as vintage wines; most enter a system of fractional blending known as the solera, wherein new añada (vintage) wines enter an upper scale, or tier, of butts known as a criadera. Several descending criadera scales separate the young wines from the solera—the tier of butts from which wine is drawn and bottled. There may be as few as three to four criaderas, or as many as fourteen. For every liter of wine drawn from the solera, two (formerly three) must remain; thus the solera butts are only partially emptied, and refreshed with wines from the first criadera in movements of wine known as trasiegos. The first criadera is then refreshed with wines from the second criadera, and so forth. In this manner a solera—derived from the Latin solum, or “floor”—will theoretically continue some small portion of its original wine, regardless of its age. Solera wines are often marked with the year the solera was started. The solera system is integral to biological aging, as flor requires certain nutrients and oxygen to survive. The movement of wine from one butt to another provides oxygen; the addition of añada wines provides a constant influx of nutrients for the flor to prosper. While not necessary for oxidative aging, many Oloroso wines are nonetheless aged in their own solera systems.
If the loss of its protective veil is not ruinous and the wine is of good quality, it has the capacity to evolve into a (blank), finally becoming an (blank) as its flavor, strength and color deepen.
Fino-Amontillado
Amontillado
The final alcohol content of Amontillado must be between
16% and 22%
Olorosso abv ranges from?
17% to 22% abv.
What are the Generoso Sherry Styles?
Fino Amontillado Oloroso Palo Cortado Manzanilla Fina Manzanilla Pasada Manzanilla Olorosa
What is Palo Cortado?
The rare Palo Cortado combines the rich body and color of an Oloroso with the penetrating yet delicate bouquet of an Amontillado, and is greatly prized by Sherry aficionados.
What is cabeceo?
Although Sherry may be bottled as a dry generoso wine directly from the solera, it is more likely to be sweetened and blended before sale. The final blend is assembled on a small scale—often in a glass or test tube—and then applied proportionally to the wine at large.
Base wines entered into the cabeceo must have a minimum abv of
17.5%.
(blank)—mistela produced from sunned Palomino—is the most common sweetening agent in modern Jerez.
Dulce pasa
In 2000, the Consejo Regulador for Jerez created two new categories for Sherry Wines of Certified Age: What are they?
VOS and VORS. VOS—Vinum Optimum Signatum, or “Very Old Sherry”—may be applied to solera wines with an average age of over 20 years.
Info about VOS and VORS.
For every liter of VOS Sherry drawn from the solera, at least 20 liters must remain. VORS—Vinum Optimum Rare Signatum, or “Very Old Rare Sherry”—may be applied to solera wines with an average age of over 30 years. 30 liters must remain in the solera for every liter withdrawn. A tasting panel certifies all VOS and VORS wines, and only Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez wines are authorized for consideration. Approval to use either label only applies to an individual lot of drawn wine, not the entire solera. The Consejo Regulador may certify an indication of age of either 12 or 15 years for use on a label; in such cases the certification applies to the entire solera, not just a particular lot of wine.
What is Marsala?
is a fortified wine from the island point of Sicily, first manufactured in 1773 by the English Port and Sherry merchant, John Woodhouse. Marsala wines are fortified with grape spirit either during or after fermentation, depending on the desired level of sweetness. The addition of either mosto cotto (cooked must) or sifone, a mistelle produced by fortifying the unfermented must of overripe grapes, are used to adjust both color and sweetness.
Marsala DOC wines are available in 3 colors. What are they?
ambra, oro (golden), and rubino
How are ambra, oro (golden), and rubino produced?
The ambra and oro styles are produced from the white grapes Grillo, Catarratto, Inzolia (Ansonica), and Damaschino. Grillo and the more delicate Inzolia are preferred; Catarratto and Damaschino are high-yielding grapes of less interest. The ambra style is of lower quality and is the only style that permits the practice of concia: the addition of mosto cotto. Rubino wines are produced from Perricone, Calabrese (Nero d’Avola), and Nerello Mascalese. White grapes may comprise a maximum 30% of the rubino production.
The three colors of Marsala will also have their sugar content defined on the label: What are they?
secco indicates a maximum 40 grams per liter of residual sugar
semisecco indicates 40 to 100 g/l of residual sugar
dolce indicates a minimum 100 g/l of residual sugar.
Marsala is further classified by the time it spends in cask: What are they?
one year for Fine two years for Superiore four years for Superiore Riserva five years for Vergine and a minimum ten years for Vergine Stravecchio
True or False: Vergine Marsala is fortified after fermentation and the style does not permit the addition of either mosto cotto or sifone; thus, it must be secco in style. Solera versions also exist, and must spend at least five years in the solera prior to bottling.
True
Who is a famous producer of Marsala?
Marco de Bartoli
Mitad y mitad is a wine and spirit mixture used to fortify which of the following wines?
Sherry
What is the term for the fractional blending method used in Sherry production?
Solera
Vintage Port falls into which larger style of Port?
Bottle aged
Which region of Italy is home to Marsala?
Sicily
True or False: Manzanilla Sherry can only be produced and matured in Sanlúcar de Barrameda.
True
Which of the following styles can’t be made into a vintage wine?
Sherry
Which of the following styles typically represents the smallest amount of production in a Sherry bodega?
Palo Cortado
Where is Jerez DO located?
Andalucía
In the 18th century, ________ was the most popular style of wine in the American colonies.
Maderia
What type of aging does Amontillado Sherry undergo?
Both biological and oxidative aging
Colheita Madeira is made using which production method?
Canteiro
There are no fortified DOCG wines.
True
What is the minimum aging required for Frasqueira Madeira?
20 years
What is the term for the additive used in the gradual and delicate fortification process of Fino Sherry?
Mitad y Mitad
Match the style of wine to the point in time it underwent fortification.
Vintage Port
Pineau des Charentes
Manzanilla Olorosso
Vintage Port - during
Pineau des Charentes - before
Manzanilla Olorosso - after
Select the option that lists all of the generally declared Port vintages between 2000 and 2012.
2000, 2003, 2007, 2011
What is en rama?
Sherry that is unfiltered and unfined.
Select the style(s) of wine produced in Banyuls AOP.
Foritifed white, rose, red
Select the town(s) that Jerez-Xérès-Sherry can legally be matured in.
Jerez de la Fronteira
Sanlucar de Barrameida
El Puerto de Santa Maria
List the following bottlings of Port from least expensive to most expensive (1 = least, 4 = most). A. Quinta do Crasto 2008 LBV B. Kopke 1966 Vintage C. Niepoort 20 Year Tawny D. Sandeman's Fine Ruby NV
D. Sandeman’s Fine Ruby NV
A. Quinta do Crasto 2008 LBV
C. Niepoort 20 Year Tawny
B. Kopke 1966 Vintage
Where are you most likely to encounter patamares?
Douro
What is the highest alcohol content flor is able to withstand?
15.5abv
What portion of a Sherry butt is usually filled with wine to allow for the growth of flor?
5/6
Which of the following grapes is known as Moscatel in Sherry country?
Muscat of Alexandria
