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Wines of Portugal FT > Portugal and Fortified Wine > Flashcards

Portugal and Fortified Wine Flashcards

1
Q

What is Enforcado?

A

A traditional vine training method similar to a pergola system used in Vinho Verde.

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2
Q

What are the French, Italian, and Portuguese terms for pomace brandy?

A

Marc, Grappa, and Bagaceira

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3
Q

Describe the Canteiro method of Madeira production.

A

Used for the best wines, cask aged for at least 2 years in lodge attics. A more gentle, natural warmth than estufagem. May only be bottled after 3 years of aged, but many are age 20+ years before being transferred to glass demijohns. Fortified during or immediately after fermentation, and may be fortified again if alcohol decreases over time.

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4
Q

Who makes Quinta do Agua Alta?

A

Churchill

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5
Q

What are the sub-regions of Encostas de Aire?

A

Alcobaça and Ourém (northern end of the Lisboa IGP)

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6
Q

What are the subregions of the Douro Valley?

A

Cima Corgo, Baixo Corgo, Douro Superior

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7
Q

Name the single quinta bottling from:
A. Fonseca
B. Graham’s
C. Taylor’s

A

A. Quinta do Panascal
B. Quinta dos Malvedos
C. Quinta da Vargellas

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8
Q

Name three white Port grapes.

A

Arinto, Verdelho, Viosinho, Donzelina Branca, Malvasia Fina, Rabigato

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9
Q

What are the red grapes of Vinho Verde?

A

Red: Amaral, Borraçal, Alvarelhão, Espadeiro, Padeiro, Pedval, Rabo-de-Anho, Vinhão

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10
Q

What are the two processes used to subject Madeira to heat?

A

Estufagem & Canteiro

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11
Q

What are the four noble white grapes of Madeira?

A

Sercial (aka Esgana Cão), Verdelho (aka Gouveio), Bual (aka Boal, Malvasia Fina), Malmsey (Malvasia Candida)

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12
Q

Approximately how many miles off the coast of Portugal does Madeira lie?

A

625

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13
Q

What is the major city of Douro?

A

Lamego

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14
Q

What were the two categories that the Douro Wine Company originally established for Port vineyards in 1756?

A

Feitoria – the 335 best vineyards, marked with stones, signifying fruit destined for export.
Rama – lesser vineyards for domestic consumption

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15
Q

What is the regulatory body for Port?

A

Douro Port Wine Institute (IVDP)

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16
Q

What does it mean for Madeira to be called Vinho do Roda, Vinho da Torna, or Vinho da Volta?

A

Wines that underwent to “torna viagem” (round trip) to the North American colonies. These wines commanded higher prices early on in Madeira production.

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17
Q

What does “torna viagem” mean in the context of Madeira production?

A

Translates to “round trip” and describes the wines that were naturally heated as they traveled through the tropics to the North American colonies and back.

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18
Q

Name the 14 IGPs of Portugal.

A

Minho, Transmontano, Duriense, Terras do Dão, Terras de Cister, Terras de Beira, Beira Atlântico, Tejo, Lisboa, Alentejano, Península de Setúbal, Algarve, Terras Madeirenses, Açores

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19
Q

What does Garrafeira directly translate to? What does it mean on a bottle of Tinto? Branco? Port?

A

Translates to “private wine cellar” – indicates a min. period of aging prior to release. Tinto - 30 months, with at least 12 in bottle. Branco & Rosado – 12 months, with at least 6 in bottle. Port – must be aged for 8 years in glass demijohns after cask aging.

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20
Q

What does “Reserva” denote on a bottle of Portuguese wine?

A

DOP or IGP still table wines with .5% ABV higher than required. For traditional method sparkling wines, this indicates 12 months on the lees prior to disgorgement.

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21
Q

What does “Colheita Seleccionada” mean on a bottle of Portuguese wine?

A

1% higher ABV than required

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22
Q

What grape did Fonseca bottle under the “Periquita” brand, becoming a synonym for the grape?

A

Castelão

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23
Q

What is the most widely planted red grape in Portugal?

A

Castelão

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24
Q

What does “casta” mean in Portugal?

A

Grape varietal

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25
Q

Name two synonyms for Touriga Nacional.

A

Bical Tinto, Mortágua Preto

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26
Q

What is the Portuguese synonym for Mencía?

A

Jaen

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27
Q

Name two Portuguese synonyms for Tempranillo.

A

Tinta Roriz, Aragonez

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28
Q

What is the most planted white grape in Portugal? What is a synonym for it and in what region is it called that?

A

Fernão Pires, known as Maria Gomes in Bairrada

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29
Q

What IGP is in the far northwestern corner of Portugal?

A

Minho

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30
Q

What DOP shares exact geographic boundaries with the Minho IGP?

A

Vinho Verde DOP.

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31
Q

What is the largest DOP in Portugal?

A

Vinho Verde DOP.

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32
Q

What is the most planted white grape of the Minho? What are the secondary grapes?

A

Loureiro; Trajadura (Treixadura), Avesso, Pedernã (Arinto), Alvarinho.

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33
Q

What sub-region of Vinho Verde is well known for its varietal Alvarinho? What sub-region of Rias Baixas is it directly across the Minho river from?

A

Monção & Melgaço; Condado do Tea

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34
Q

What are the methods used for achieving slight effervescence in Vinho Verde?

A

Whites are traditionally injected with CO2, reds undergo carbonic maceration.

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35
Q

Name the 9 sub-regions of Vinho Verde, from north to south.

A

Monçao & Melgaço, Lima, Cávado, Basto, Ave, Sousa, Amarante, Baião, Paiva

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36
Q

What IGP is located to the east of Minho along the Spanish border?

A

Transmontano

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37
Q

What is the DOP zone of the Transmontano IGP?

A

Trás-o-Montes

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38
Q

What are the 3 non-contiguous sub-regions of the Trás-o-Montes DOP from west to east?

A

Chaves, Valpaços, Planaito Mirandés

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39
Q

What IGP were Douro and Porto once a part of before the creation of the Duriense IGP?

A

Transmontano

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40
Q

What IGP borders Duriense on the north?

A

Transmontano

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41
Q

What are the DOPs of Duriense?

A

Douro & Porto

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42
Q

What mountain ranges define the Duriense IGP?

A

Marão & Montemuro mountains

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43
Q

What is the preferred soil type for Port?

A

Schist

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44
Q

Name the three sub-zones of the Douro, from west to east.

A

Baixo Corgo, Cima Corgo, Douro Superior

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45
Q

What does “Reserva” and “Grande Reserva” denote on Douro wines?

A

White & Rosado – 11.5% instead of 10.5% ABV, with at least 6 months aging
Reds – 12% vs. 11% ABV, 1 year aging
Grande Reserva is determined by a tasting panel

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46
Q

When did Portugal attain EU membership? What Port shipping law was changed?

A

Prior to 1986 (EU membership), all Port was required to be shipped from Villa Nova de Gaia, a suburb of Oporto, the Atlantic. This was restrictive for smaller quintas.

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47
Q

What four IGPs in the Beiras zone split into?

A

Terras do Dão, Terras de Cister, Terras da Beira, and Beira Atlântico

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48
Q

What is the designated sub-zone of the Beira Atlântico IGP?

A

Terras do Sicó

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49
Q

What are the three sub-zones of the DOP Beira Interior?

A

Beira Castelo Rodrigo, Cova da Beira, Pinhel

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50
Q

What style of wine accounts for 3/4 of production in the Dão DOP.

A

Red wine.

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51
Q

What sub-region of the Dão is named for Portugal’s highest mountain range? Name the other six sub-regions.

A

Serra da Estrela; Alva, Besteiros, Castendo, Silgueiros, Terras de Azurara, Terras de Senhorim

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52
Q

What is the major red grape of the Dão?

A

Touriga Nacional

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53
Q

Name three white grapes of the Dão?

A

Encruzado, Bical, Cercial

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54
Q

What additional designation may be assigned to wines from the Dão? What does it designate?

A

“Nobre” (aka “Noble”) – more alcohol, barrel aging, and cepage requirements.

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55
Q

What are the cepage requirements for the Barraida DOP?

A

At least 50% Baga.

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56
Q

What white grapes are common in the Bairrada DOP?

A

Maria Gomes & Arinto

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57
Q

What does “Bairrada Classico” denote?

A

All native grapes, with at least 12.5% ABV (vs. the 11% required by the DOP).

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58
Q

What are the DOPs of the Terras do Dão IGP?

A

Dão DOP & Lafões DOP

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59
Q

What is the DOP of the Terras de Cister IGP?

A

Távora-Varosa DOP

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60
Q

What is the DOP of the Beira Atlântico IGP?

A

Bairrada DOP

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61
Q

What is the DOP of the Terras da Beira IGP?

A

Beira Interior DOP

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62
Q

What geographic feature defines the southern end of the Lisboa IGP?

A

The Tagus River meets the Atlantic

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63
Q

What are the nine DOPs of the Lisboa IGP?

A

Bucelas, Colares, Carcevelos, Arruda, Torres Vedras, Alenquer, Óbidos, Lourinhã, and Encostas de Aire

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64
Q

What IGP releases the greatest volume of wine?

A

Lisboa IGP

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65
Q

What is the main grape of the Bucelas DOP? What style of wine is made there?

A

Dry white wines from min. 75% Arinto

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66
Q

What DOP of Lisboa produces aguardente rather than wine?

A

Lourinhã

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67
Q

What style of wine is made in the Carcavelos DOP of Lisboa?

A

Fortified, sweet wines that are aged for two years in barrel and 6 months in bottle.

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68
Q

What is Vinho Abafado?

A

A partially fermented must preserved with alcohol; used for fortification in the Carcavelos DOP of Lisboa.

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69
Q

What IGP is located across the Tagus Estuary from Lisboa? What other estuary defines the region?

A

Peninsula de Setúbal; Sado

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70
Q

What are the two DOPs of the Peninsula de Setúbal IGP?

A

Setúbal & Palmela

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71
Q

Where would you find the Arrabida Mountain range?

A

Palmela DOP of the Peninsula de Setúbal IGP.

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72
Q

What Portuguese wines gained notoriety alongside Madeira for their “torra viagem” process?

A

Licoroso wines from the Peninsula de Setúbal.

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73
Q

Who is the leading licoroso producer of the Peninsula de Setúbal?

A

JM Fonseca

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74
Q

What is another name for Portugal’s Tagus river, and which regions derive their name from it?

A

Tejo River; Alentejano & Tejo

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75
Q

What is the only IGP of Portugal that is landlocked by other Portuguese IGPs?

A

Tejo IGP; Lisboa to the west, Alentejano to the east, Beiras to the north, Peninsula de Setúbal to the south.

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76
Q

What is the DOP of Tejo IGP? What was it formerly known as? What are its six sub-regions?

A

DoTejo DOP, formerly Ribatejo. Sub-regions: Almeirim, Cartaxo, Chamusca, Coruche, Santarém, Tomar

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77
Q

What IGP covers 30% of Portugal’s landmass?

A

Alentejano

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78
Q

What is the DOP of Alentejano IGP?

A

Alentejo DOP

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79
Q

What are the 8 sub-zones of Alentejo DOP?

A

Moura, Granja-Amareleja, Évora, Vidigueria, Reguengos, Redondo, Borba, Portalegrew

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80
Q

What is the most prominent grape variety of the Alentejo DOP?

A

Trincadeira

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81
Q

What region of Portugal has the most widespread plantings of quercus suber (cork trees)?

A

Alentejano IGP

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82
Q

What is the southernmost IGP on the Portuguese mainland?

A

Algarve

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83
Q

What are the 4 DOP zones of the Algarve IGP?

A

Lagos, Lagoa, Portimão, Tavira

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84
Q

What are the traditional red and white grape varietals of Algarve IGP?

A

Red – Castelão & Tinta Negra Mole

White – Arinto & Síria

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85
Q

Where would you find the Açores islands?

A

About 1000 miles off the coast of Portugal

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86
Q

Which three islands of the Açores isles have DOP zones? What are the DOPs? How many islands are there total?

A

9 total islands
Pico, Pico DOP
Terceira, Biscoitos DOP
Graciosa, Graciosa DOP

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87
Q

Which island of the Açores is a World Heritage Site, and what style of wine is made there?

A

Pico; fortified wine that must be at least 16% ABV and aged for a minimum of three years in barrel. Verdelho, Artino & Terrantez are used in production.

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88
Q

Name the three DOPs of the Açores isles and the styles of wine made on each.

A

Pico & Biscoitos – fortified white wine from Verdelho, Arinto & Terrantez
Graciosa – unfortified, dry table wines

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89
Q

Name the two inhabited isles of the Madeira archipelago.

A

Madeira & Porto Santo

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90
Q

What are the two DOP zones of the Madeira archipelago, and what styles of wine are made on each?

A

Madeira – DOP for fortified wine

Madeirense – Unfortified wine, may be branco, tinto, or rosado

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91
Q

What are the three major methods of fortification? Name an example of each.

A

1) Fermentation arrested with spirit, leaving RS (Port)
2) Fortification after fermentation (Sherry)
3) Fortification before fermentation (Mistelles, Pineau des Charantes, etc.)

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92
Q

When was the Oporto appellation first demarcated?

A

1756

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93
Q

What is the regulatory body for Port production?

A

IVDP – Instituto dos Vinhos do Douro

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94
Q

What is the “law of the third”?

A

Lei do Tergo – a decree from the IVDP that restricts annual sales of Port to 1/3 of the house’s total inventory.

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95
Q

What is beneficio authorization? Who grants it? What is it based on?

A

Beneficio authorization is the maximum amount of wine that may be fortified in a given year; it is given to growers by the IVDP. It is based on a matrix of 12 factors.

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96
Q

For beneficio authorization, how many total points are available? How many points give you an “A” grade? How many a “B” grade?

A

2,361 total points available. Over 1,200 is an “A”; 1,001-1,200 is a “B”.

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97
Q

What are the 12 factors for beneficio authorization in Portugal?

A

7 soil & climate factors: location, altitude, exposure, bedrock, rough matter, slope & shelter
5 vine factors: type of vine, planting density, yield, training system, and vine age

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98
Q

What are the max. yields for Port production?

A

55 hl/ha for red grapes; 65 hl/ha for white grapes.

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99
Q

What are the 9 preferred red grapes for Port? What portion of the blend must they make up?

A

60% – Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinta Cão, Tinta Barroca, Tinta Amarela, Tinta Francisca, Bastardo & Mourisco Tinto.

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100
Q

What are the preferred white grapes of Port production?

A

Gouveio, Malvasia Fina, Viosinho, Rabigato, Esgana Cão, and Folgasão

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101
Q

What does it mean for vines to be planted “Vinhos ao Alta”? Where would you find this?

A

It is a method that abandons terraces and instead plants vines in a vertical line directly up a slope; used rarely in the steep slopes of the Douro for Port production.

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102
Q

What are patamares?

A

Wider terraces that can be navigated by tractors in the Douro.

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103
Q

Is mechanized harvest allowed for Port production?

A

No.

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104
Q

What are autovinifiers, and where were they traditionally found? Why? What other “auto” has been commonplace in this region?

A

Autovinifiers are an Algerian vinification technology whereby fermenting wine would be pumped over the cap by virtue of its own build-up of gas. Labor was/is scarce in the remote Douro, which caused Port producers to adopt this method, as well as automated treading machines.

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105
Q

What are lagares?

A

Traditionally, for Port production, grapes were foot crushed and fermented in low, open, granite troughs called lagares – rare nowadays.

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106
Q

What is the average length of fermentation for Port?

A

2-3 days

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107
Q

What is the word used for mutage in Port production?

A

Beneficio

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108
Q

Approximately how much of the sugar content of has been converted to alcohol when Port is fortified?

A

1/3

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109
Q

What is used to fortify Port, and to what ABV is it fortified to?

A

Aguardente – “burning water” – a 77% ABV grape distillate. The wines are fortified to 19-22% ABV

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110
Q

In approximately what ratio is aguardente added to the wine in the process of fortifying Port?

A

1 part aguardente: 4 parts wine

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111
Q

What is the size of a pipe, and where is it used?

A

The traditional barrel for aging and shipping Port. 534.24 liters is the set size for shipping, but pipes for aging can range from 550-620 L.

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112
Q

Where were Tawny Ports traditionally aged and why? When did it cease being mandatory?

A

Until 1986 – when Portugal joined the EU – Tawnies were aged in lodges in Vila Nova de Gaia, a suberb of Oporto, because it was cooler than the Douro.

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113
Q

What are the aging requirements for Vintage Port?

A

Must be aged in cask before being bottled by 7/30 of the third year after harvest?

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114
Q

How long must a Reserve Tawny Port be aged?

A

At least 7 years in cask before bottling

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115
Q

What does the age statement (10, 20, 30, 40) indicate on a bottle of Tawny Port?

A

It is not the average age of the blend, but an assessment by a tasting panel at the IVDP

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116
Q

What is Colheita Port?

A

Tawny port that is vintage dated and must spend at least 7 years in cask.

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117
Q

Describe LBV Port? What does it mean if it is labeled “Envelhecido en Garrafa”?

A

Late-bottled Vintage Port. Spends between 4-6 years in cask prior to bottling, single vintage, are filtered (unlike vintage port) and generally do not improve with bottle age. If labeled “Envelhecido en Garrafa,” it indicates an additional min. 3 years of bottle aging.

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118
Q

How many Madeira producers are there? Name them.

A

Only 8 producers (not shippers, traders, etc.): HM Borges, Henriques & Henriques, Madeira Wine Company, D’Oliveira, Barbeito, Vinhos Justino Henriques, Faria & Filhos, Artur de Barros e Sousa (does not export)

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119
Q

Who is the longest continually operating Madeira producer?

A

Henriques & Henriques, founded in 1850. D’Oliveira was also founded in 1850, but as a partidista.

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120
Q

Who is the largest independent Madeira producer, and the only company to rely on estate vineyards vs. purchased fruit?

A

Henriques & Henriques

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121
Q

What producer makes Blandy’s & Cossart Gordon Madeira?

A

The Madeira Wine Company

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122
Q

Who is the largest Madeira producer today, responsible for half of all exports?

A

Justino Henriques

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123
Q

What are poios?

A

Terraces on the isle of Madeira that line the island’s perimeter; sustained by walls of basalt

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124
Q

How are vines trained on the isle of Madeira? What are latadas, and how do they relate to training?

A

Vines are trained in a pergola system, suspended on low trellises known as latadas in order to combat fungal disease (sub-tropical climate!)

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125
Q

What are leradas?

A

Canals used on the isle of Madeira to irrigate the island with the rainfall from higher altitude sites.

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126
Q

What is the regulatory body of Madeira?

A

IVBAM – the Wine, Embroidery, and Handicraft Institute of Madeira

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127
Q

What are the three types of companies involved in the Madeira wine trade? Give an example of each.

A

1) Production companies (Henriques & Henriques, D’Oliveira, Barbeitos)
2) Shipping companies – usually based in London (Broadbent)
3) Partidistas – store wine and sell it at maturity to other traders (rare)

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128
Q

What is Madeira’s capital?

A

Funchal

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129
Q

What are the four noble white grapes of Madeira? Name synonyms where appropriate?

A

Sercial (Esgana Cão), Verdelho (Gouveio), Boal (Bual, Malvasia Fina), Malmsey (Malvasia Candida, Malvasia Branca de São Jorge)

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130
Q

What is the most planted grape of Madeira, making up 85% of all production? What is it a crossing of?

A

Tinta Negra; Garnacha x Pinot Noir

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131
Q

How much of a grape must be present in a bottling of Madeira if it is varietally labeled?

A

85% if NV, 100% if vintage

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132
Q

When did phylloxera hit Madeira, and what were four major outcomes?

A

1872–

  • Tinta Negra replaced Verdelho as the the most planted grape
  • American hybrids were introduced
  • Two noble grapes of the 19th century – Bastardo & Terrantez – were not replanted
  • Hectares of vines decreased from 3000 to approx. 500
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133
Q

Order the four noble white grapes of Madeira from sweetest to driest.

A

Malmsey
Bual
Verdelho
Secial

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134
Q

Describe the four noble white grapes of Portugal in regards to when they are harvested and how long they spend fermenting on the skins.

A

Malmsey & Bual are harvested first and undergo a short fermentation with skins; Verdelho & Sercial are harvested last and separated from skins prior to fermentation.

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135
Q

Which of the four noble white grapes of Madeira is Terrantez said to have approximately equivalent sweetness to?

A

Verdelho

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136
Q

What is the ABV of the spirit used for Madeira fortification, and where does it come from?

A

95% ABV; France

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137
Q

Describe the Estufagem process of Madeira?

A

Wines are heated in estufa, stainless steel vats that circulate hot water via coils to a temperature of 45-50’C (113-122’F). Heated for at least 3 months.

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138
Q

What is estágio?

A

The period of rest that Madeira must undergo after being heated and before barrel age – approx. 90 days.

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139
Q

When in relation to harvest can Madeira heated through Estufagem be released?

A

Not until 2 years after harvest.

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140
Q

What are armazens de calor?

A

Armazens de Calor are heated rooms used for Madeira production; a gentler variation on the Estufagem process. Lower temps over a longer period of time.

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141
Q

What is the minimum age that a Canteiro Madeira may be released at?

A

3 years of age

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142
Q

What grape(s) is Rainwater Madeira usually composed of?

A

Usually 100% Tinta Negra

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143
Q

How old are Seleccionada Madeiras?

A

3-5 years of age.

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144
Q

What are the age designates for Reserva Madeira, Reserva Especial, and Extra Reserve?

A

Reserva – 5-10 years
Reserva Especial – 10-15 years
Extra Reserve – 15-20 years

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145
Q

If a Madeira is aged in solera, what method must be used to heat it?

A

Canteiro

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146
Q

What are the conditions for Colheita Madeira?

A
  • 85% of the grapes must come from the stated vintage

- Aged for a minimum of 5 years before bottling

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147
Q

What are the conditions for Frasqueira Madeira?

A
  • Aged for a min. 20 years in casks
  • 85% of stated vintage (may be topped up with younger wine)
  • Heated via the Canteiro method
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148
Q

What is the hottest wine region in Spain?

A

Jerez!

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149
Q

What province is Jerez located in?

A

Cádiz

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150
Q

What river borders Jerez to the NW? What town marks its border on the SE?

A

Guadalquivir River; Chiclana de la Frontera

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151
Q

What are the three towns that are at the center of Sherry production? How many towns are there total? Name the others. Which is the only outside the province of Cádiz?

A

1) Jerez de la Frontera
2) Puerto de Santa María
3) Sanlúcar de Barrameda
4) Chiclana de Frontera
5) Puerto Real
6) Rota
7) Chipiona
8) Trebujena
9) Lebrija (in Seville, not Cádiz)

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152
Q

What are the three principal soil types of Jerez? What defines each? Which is the most desirable and why?

A

1) Albariza – chalky, porous, limestone rich. Most desirable as it allows roots to penetrate and retains moisture. Concentrated in Jerez Superior
2) Barros – fertile clay in low lying valleys
3) Arenas – sandy, more prominent in coastal areas

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153
Q

What are the two DO zones for Sherry?

A

Jerez-Xérès-Sherry and Manzanilla-Sanlúcar de Barrameda

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154
Q

What two winds help define the climate of Jerez and what does each do?

A

The levante wind intensifies the region’s heat, blowing from the east and cooking the grapes on the vine during ripening; the humid, Atlantic poniente wind promotes the growth of flor

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155
Q

Where is Jerez Superior?

A

Between Sanlúcar de Barrameda and the Guadalete River, which flows into the Bay of Cádiz, just south of Jerez de la Frontera.

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156
Q

What is the largest Pago in Jerez? How big is it?

A

Macharnudo, over 2000 acres

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157
Q

What are the three grapes authorized for production in Jerez? Include synonyms where appropriate. Which makes of 95% of the vineyard acreage?

A

Palomino (aka Listán) – 95% of vineyard acreage in Jerez
Pedro Ximénez
Moscatel (Muscat of Alexandria)

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158
Q

Where are most of the Moscatel vines in Jerez? What kind of soil are they found on?

A

Mainly cultivated in the Arenas soils near Chipiona.

159
Q

What is the soleo process, and how is it utilized in Jerez?

A

Soleo is the process of drying out grapes on esparto grass mats after harvest. PX & Moscatel are often submitted to this process for 1-3 weeks. Palomino sometimes is, but rarely for longer than 24 hours.

160
Q

What are the two varieties of Palomino used in Jerez? Which is more desirable and why?

A

Palomino Fino & Palomino de Jerez; Palomino Fino is prized for higher yields and disease resistance

161
Q

What is the method of vine training called in Jerez and how is it carried out?

A

Vara y pulgar; Growers alternate spurs each year – one year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb)

162
Q

When does harvest usually occur in Jerez?

A

Late August

163
Q

Of the three “big” fortified wines (Sherry, Port, Madeira), which are you most likely to see grapes being mechanical harvested for?

A

Sherry

164
Q

What are the maximum yields for Jerez?

A

80 hl/ha for Jerez Superior; 100 hl/ha in the rest of the region

165
Q

What are “pisadores” and “zapatos de pisar”?

A

Traditionally in Jerez, pisadores, wearing zapatos de pisar, would crush and press the grapes manually; rare today

166
Q

How many liters of juice may be pressed from 100 kg. of grapes in Jerez?

A

72.5 liters

167
Q

What is the must called in Jerez? What stages of quality is it divided into?

A

Mosto de yerma:

1) primera yerma – free-run juice, 60-70% of the total must
2) segunda yerma – press wine
3) mosto presna – poorer quality press wine for distillation

168
Q

Is acidification allowed in Jerez?

A

Not only is it allowed, it is terribly uncommon for must to not be acidified before fermentation.

169
Q

What is yeso?

A

Yeso is a plaster that producers in Jerez would traditionally adhere to the grapes prior to pressing, which would aid clarification, and – when combined with cream of tartar – produced tartaric acid.

170
Q

What is desfangado?

A

Racking (SP); used in Jerez before fermentation to clarify the must.

171
Q

Name the two stages that fermentation is divided into in Jerez.

A

1) “Tumultuous Fermentation” – hot, vigorous phase that lasts up to a week
2) “Lenta” – slow fermentation, in which high temperatures subside and the remaining sugar is converted to alcohol over several weeks.

172
Q

What ABV does Sherry naturally ferment to?

A

11.5-12%

173
Q

What are the two classifications for Sherry after fermentation and how are they marked?

A

Palo (with a vertical slash) – fortified to 15-15.5% ABV, destined to become a Fino or Manzanila.
Gordera (with a circle) – fortified to 17-18%, a level that will not allow for the growth of flor, and will become Oloroso sherry

174
Q

What is “mitad y mitad”?

A

Mitad y mitad is a combination of grape spirit and mature sherry – it is what is used to fortify sherry, considered more gentle than a straight spirit.

175
Q

What are the preconditions for flor development?

A

Humid air (poniente wind of Jerez), moderate temperature of 60-70’F, an absence of fermentable sugars, and a particular level of alcoholic strength (15-15.5%)

176
Q

What genus is the flor yeast a part of?

A

Saccharomyces

177
Q

What months does flor grow most vigorously in?

A

The spring & autumn months – milder temperature

178
Q

What does flor metabolize?

A

Alcohol, glycerin, and volatile acids.

179
Q

What stage of the must press are wines destined for biological aging taken from?

A

The primera yerma

180
Q

Name the declared Port vintages of the first decade of the 21st century. Which was the biggest vintage declaration to date?

A

2007, 2003, 2000; 2007

181
Q

Name the declared Port vintages of the 1990s. Which was considered the greatest?

A

1997, 1994, 1992, 1991; 1994

182
Q

Name the declared Port vintages of the 1980s. Which was considered the greatest?

A

1989, 1987, 1985, 1983, 1982, 1980; 1985

183
Q

What was special about the 1931 vintage for Port?

A

Not officially declared due to the stock market crash and depressed market. Declared by only 3 port houses, Quinta do Noval being the most famous.

184
Q

What are considered the two greatest Port vintages before 1950 (and perhaps of the century)?

A

1927, 1912

185
Q

What stage of must press are sherries destined for oxidative aging made from?

A

The segunda yerma

186
Q

Define sobretablas.

A

Wines that develop flor will enter an intermediary stage for 6-12 months before they are classified again.

187
Q

After sobretablas, what are the 5 different classifications for sherries that initially developed flor? Define each.

A

Palma – Fine, delicate sherry in which flor as flourished, will develop into a Fino
Palma Cortada – A more robust Fino, which may eventually emerge as Amontillado
Palo Cortado – Flor is still present, but wine has a richness that leads the cellar master to fortify to 17% and kill the flor.
Raya – Flor growth is anemic, wine is fortified to 17-18% to become an oloroso
Dos Rayas – Flor has disappeared and character is rough & coarse; blended or sweetened for lower quality sherry/vinegar

188
Q

What aging requirement for Sherry was changed in 2010? What does this mean for the requirements for drawing off solera sherry?

A

The minimum solera aging required was decreased from 3 years to 2. For everl liter of wine drawn from the solera, 2 must remain (formerly 3)

189
Q

What is a criadera?

A

A tier of sherry butts in a solera system.

190
Q

What is the last tier of a solera system called, from which the wine is drawn and bottled?

A

The solera!

191
Q

What are the new wines called that enter the first criadera of a solera?

A

Añada

192
Q

What are movements of sherry in a solera called?

A

Trasiegos

193
Q

What is important about the movement of sherry in biological aging?

A

Flor needs oxygen to survive, which is provided through the movement of wine.

194
Q

What is the final alcohol content of Fino sherry?

A

15-18%

195
Q

What is the final alcohol content of an Amontillado sherry?

A

16-22%

196
Q

What is an Amontillado sherry?

A

A sherry produced through biological aging, in which the flor has dissipated somewhat through maturation.

197
Q

What is the alcohol of an Oloroso sherry?

A

17-22%

198
Q

What does it mean for a sherry to be “generoso”? What are the 7 styles of generoso sherry?

A

Totally dry in character: Fino, Amontillado, Oloroso, Palo Cortado, Manzanilla Fina, Manzanilla Pasada, Manzanilla Olorosa

199
Q

What are the classifications for generoso sherry aged in Sanlucar de Barrameda?

A

Manzanilla Fina – similar in style to a Fino, but harvest occurs one week earlier, resulting in wines that are lower in alcohol and fortified less
Manzanilla Pasada – Amontillado-esque style
Manzanilla Olorosa – Oloroso-esque style

200
Q

What is Cabaceo?

A

A process of blending/sweetening sherry on a small scale before done on a large one.

201
Q

What are the three sweetening agents used to make sweeter styles of Sherry? Which is most common in modern Jerez?

A
  • Ducle pasta: mistella produced from “sunned” Palomino (most common)
  • Dulce de Almíbar – a blend of invert sugar and Fino, rare
  • Mistela from PX or Moscatel
202
Q

What is vino de color? What are the two variants of it?

A

A non-alcoholic combination of boiled, reduced syrup & fresh must. If reduced to 1/3, it’s called Sancocho. If reduced to 1/5, it’s called
Arrope

203
Q

What is the cognate in Madeira for an almancista? What is it?

A

Partidista; Traders who buy and age sherry. Rare today.

204
Q

What is Vino Dulce Natural in Jerez?

A

Wines produced solely from “sunned” PX and Moscatel grapes. Fortified after partial fermentation, with 180-500 g/L RS.

205
Q

Define VOS and VORS. In what year were these categories created?

A

In 2010, the Consejo Regulador for Jerez created VOS and VORS. Only Amontillado, Oloroso, Palo Cortado, and PX wines qualify.
VOS – Vinum Optimum Signatum (or Very Old Sherry). May be applied to solera wines with an average age of 20 years. For every liter of sherry drawn off, at least 20 remain.
VORS – Vinum Optimum Rare Signatum (or Very Old Rare Sherry), Solera wines with an average age of 30 years.

206
Q

What kind of oak is most commonly used in Sherry production?

A

American

207
Q

What does en rama mean in Jerez?

A

Unfiltered, bottled straight out of cask

208
Q

What is the max RS for Vino Generoso Sherry, minimum for Cream Sherry?

A

5 g/L; 45 g/L

209
Q

Name three famous pagos of Jerez?

A

Macharnudo, Carrascal, Anina, Balbaina, Miraflores

210
Q

Quinta do Agua Alta

A

Churchill’s

211
Q

Quinta do Gricha

A

Churchill’s

212
Q

Quinta dos Canais

A

Cockburn’s

213
Q

Quinta do Tua

A

Cockburn’s (sold to Graham’s in 2006, but they have yet to produce a SQVP from it)

214
Q

Quinta do Roêda

A

Croft

215
Q

Quinta do Bomfin

A

Dow’s

216
Q

Quinta Senhora da Ribeira

A

Dow’s

217
Q

Quinta do Porto

A

Ferreira

218
Q

Quinta do Seixo

A

Ferreira

219
Q

Quinta do Panascal

A

Fonseca

220
Q

Quinta dos Malvedos

A

Graham’s

221
Q

Quinta do Tua

A

Graham’s (sold from Cockburn’s to Graham’s in 2006)

222
Q

Quinta do São Luiz

A

Kopke

223
Q

Quinta do Passaduoro

A

Niepoort

224
Q

Quinta do Silval

A

Quinta do Noval

225
Q

Name the three single quinta vintage Ports that Quinta do Noval makes.

A

Quinta do Silva, Quinta do Noval, Quinta do Noval Nacional

226
Q

Quinta do Bom Retiro

A

Ramos Pinto

227
Q

Quinta do Ervamoira

A

Ramos Pinto

228
Q

Quinta do Vau

A

Sandeman

229
Q

Quinta da Madalena

A

Smith Woodhouse

230
Q

Quinta de Vargellas

A

Taylor Fladgate

231
Q

Quinta de Terra Feita

A

Taylor Fladgate

232
Q

What was the first single quinta vintage Port? In what year?

A

Quinta de Terra Feita from Taylor Fladgate; 1986

233
Q

Quinta do Junco

A

Taylor Fladgate

234
Q

Quinta do Vale de Dona

A

Taylor Fladgate

235
Q

Quinta da Cavadinha

A

Warre’s

236
Q

When in relation to fermentation is Marsala fortified?

A

Either during or after fermentation, depending on desired level of sweetness

237
Q

What is Marsala fortified with?

A

Either mosto cotto (cooked must) or sifone, a mistelle produced by fortifying the unfermented must of overripe grapes.

238
Q

What are the three “colors” that Marsala can be made in? What grapes are used for each?

A

Ambra, Oro (golden), and Rubino. For Ambra and Oro, Grillo, Cataratto, Inzolia (Ansonica), and Damaschino are used. For Rubino, Perricone, Calabrese (Nero d’Avola), Nerello Mascalese. Max 30% white grapes in Rubino.

239
Q

What is the difference between ambra and oro Marsala?

A

Ambra is lower in quality; it is the only style of Marsala that permits the practice of concia, the addition of mosto cotto.

240
Q

What is concia?

A

The addition of mosto cotto (Marsala production)

241
Q

What are the ranges allowed for residual sugar in secco, semi-secco, and dolce Marsala?

A

secco – max. RS 40 g/L
semi-secco – 40-100 g/L
dolce – min. 100 g/L

242
Q

What are the aging designations for Marsala?

A 
Fine -- 1 yr. in cask
Superiore -- 2 yrs.
Superiore Riserva -- 4 yrs.
Vergine -- 5 yrs.
Vergine Stravecchio -- 10 yrs.
Solera -- 5 yrs.
243
Q

What does the term “vergine” mean on a bottle of Marsala?

A

Fortification occurs after fermentation – does not permit the addition of mosto cotto or sifone. Must be secco in style. Vergine is aged for at least 5 years in cask; Vergine Stravecchio for 10 years.

244
Q

When Marsala is vintage dated, what year does the vintage refer to?

A

The year of fortification.

245
Q

What is the subzone of Montilla-Moriles and why does it have its own designation?

A

Montilla-Moriles Superior (easy one to remember!) because of a higher concentration of albariza soils.

246
Q

What is the main difference between finos made in Jerez vs. Montilla-Moriles?

A

Montilla finos are made with Pedro Ximenez instead of Palomino and rarely fortified (PX naturally acquires more sugar and it is a warmer climate).

247
Q

What is the minimum must weight for vino dulce natural made with Pedro Ximenez in Montilla Moriles?

A

272 g/L

248
Q

Compare the required alcohol ranges for fino, amontillado, oloroso, and palo cortado made in Montilla vs. Jerez.

A

Fino: 15-17.5% vs. 15-17%
Amontillado: 16-22% vs. 16-22%
Oloroso/Palo Cortado: 16-18% (up to 20% allowed to be acquired with age) vs. 17-22%

249
Q

What are the “Rayas” and “Ruedos” styles of wine made in Montilla-Moriles?

A

Raya is similar to, but less quality than, Oloroso. Ruedos is a Raya style with aging (Guildsomm). According to Liem’s book, anything outside of the two highest quality regions – Sierra de Montilla & Moriles Alto, both high elevation, on albarzia soils – is referred to as “ruedos”.

250
Q

What other grapes are authorized in Montila-Moriles besides PX and what percentage of acreage do they account for?

A

About 25% – Layren (Airen), Baladi (Verdejo), Moscatel & Torrontes

251
Q

What are the four styles of Vino Generoso de Licor and what are their corresponding RS requirements? What styles of Vno Generoso are they usually produced from?

A

DRY: 5-45 g/L
MEDIUM: 5-115 g/L (usually made with Amontillado)
PALE CREAM: 45-115 g/L (usually made with Fino)
CREAM: 45-115 g/L (usually made with Oloroso)

252
Q

What are the aging requirements for Vino Generoso wines from Montilla-Moriles?

A

2 years in oak (same as Jerez).

253
Q

What provinces does the Jerez-Xeres-Sherry DO cover?

A

Cadiz and Seville

254
Q

Where does the term “sack” take its name from?

A

Most likely from the verb “sacar” – “to take out” – that is used to describe drawing sherry from the solera system.

255
Q

What is RUMASA?

A

RUMASA stands for Ruiz-Mateos Sociedad Anonima. Became a huge multinational conglomerate in Jerez and beyond, purchasing dozens of bodegas in the area in the 1960s and forcing modernization. Made a huge impact on the industry of Jerez as well as the vinification (less foot crushing, stainless steel being adopted over cask for fermentation).

256
Q

What two rivers form the boundaries of the “marco de Jerez”?

A

Guadalquivir and Guadalete rivers.

257
Q

Compare the relative humidity of the poniente and levante winds?

A

Poniente is the wet, westerly wind from the Atlantic that acts as a moderating influence temperature wise, but ushers in the growth of flor with its 95+% humidity. The Levante is the dry, easterly wind, with less than 30% humidity.

258
Q

In what commune of Jerez are Arenas soils most prominent and what grape thrives there?

A

In the seaside Chipiona; Moscatel.

259
Q

What communes are partially included in Jerez Superior?

A

Jerez de la Frontera, El Puerto de Santa Maria, Sanlucar de Barrameda, Trebujena, Rota, & Chipiona

260
Q

Explain the distinction between “zona de crianza” and “zona de produccion” in Jerez.

A

Zona de Crianza refers to the communes in which sherry may be aged – only Jerez de la Frontera, El Puerto de Santa Maria, and Sanlucar de Barrameda (Sanlucar solely for the production of Manzanilla sherry). However, grapes for these wines do not have to be grown or vinified in these zones – the Zona de Produccion covers all 9 communes.

261
Q

Name four important pagos of Jerez.

A

Balbaina, Anina, Macharnudo, Carrascal, Los Tercios, Miraflores

262
Q

Name three synonyms of palomino fino?

A

Listan, Hagazuela, Palomilla, Alban, Tempranilla, Ojo de Liebre & Jerez

263
Q

Approximately what percerntage of plantings does PX account for in Jerez?

A

.65%

264
Q

What is the only grape allowed to be purchased from outside the boundaries of the Jerez DO and from where?

A

Pedro Ximenez from Montilla-Moriles.

265
Q

Why does Pedro Ximenez grow better in Montilla-Moriles than Jerez?

A

It is prone to rot and mildew, and the coastal Jerez is much more humid. It prefers the hot, dry climate of Montilla, though still favors albariza soils.

266
Q

What type of Muscat is the Moscatel of Jerez?

A

Both moscatel menudo/moscatel de grano pequeno (muscat blanc a petit grains) and moscatel de Alejandria are present, though the latter accounts for most of the plantings.

267
Q

What vine disease are vines in Jerez most susceptible to and why?

A

Chlorosis, caused by a high level of calcium carbonate in the soils. Downey mildew and oidium are both problems as well, due to the high level of humidity

268
Q

Define aserpia/alumbra and alomado.

A

These terms refer to water manipulation that is carried out in Jerez. Aserpia/alumbra refers to a method of collecting and retaining water for the hot, dry summers – albariza is built in ridges between each row, acting as a reservoir. Alomado is the opposite, and in years with excessive rainfall, troughs are created to channel out excess water.

269
Q

What is the typical potential ABV and pH of palomino at harvest?

A

12% ABV (though sometimes as low as 10.5%) with a very high pH of 3.7-4. This is usually corrected to 3.1-3.4

270
Q

Are cultured yeasts common in Jerez?

A

Yes.

271
Q

Why is the use of a “pie de cuba” (aka pied de cuve) common in Jerez.

A

To start the fermentation rapidly in a warm climate, not allowing bacteria a chance to incubate.

272
Q

At what stage in the process of winemaking does flor develop?

A

Immediately post-fermentation.

273
Q

What kind of yeast is flor?

A

Four specific strains of Saccharomyces Cervisiae (the most commonly identified is S. Beticus)

274
Q

Name FOUR things that flor consumes during the development of wine, differentiating the style of biologically aged wines and oxidative ones dramatically.

A
  1. Oxygen – needs it to survive
  2. Alcohol – up to 1% per year, which is replaced through the refreshment with new casks
  3. Acetic Acid – no VA!
  4. Glycerin – wine starts with about 8 g/L and reduces to almost zero; why fino and manzanilla sherry can taste refreshing, even at 15% alcohol
275
Q

How much is a sherry cask destined for biological aging typically filled and why?

A

Typically about 5/6 (500L in a 600L cask) – this allows room for oxygen and the yeasts to survive.

276
Q

Is sulfur usage common in the development of sherry?

A

No. It inhibits the action of flor in biological aging, and it is not needed in oxidative aging because of the higher alcohol of the wine.

277
Q

What is a “fainting cask”?

A

When alcohol decreases rapidly though biological aging of sherry, sometimes down to 13-14%. Can be dangerous in terms of bacteria exposure.

278
Q

What is a venencia?

A

The tool used to sample sherry without disturbing the flor.

279
Q

What is an arroba?

A

The basic unit of liquid volume measured in Jerez, equal to 16.67 liters. There are 36 arrobas in a typical cask (600 liters).

280
Q

What are two uses of the word “añada” in Jerez.

A

Refers to the youngest wines to enter the solera, as well as to vintage-dated wines.

281
Q

Why do soleras in Sanlucar for biological aging have more criaderes than ones in Jerez?

A

Biologically aging soleras typically have more criaderas than oxidatively aged ones due to the youth and variability of the wines, as well as the yeast activity. Because the flor is more active in Sanlucar than Jerez, there are usually more criaderas in soleras there. Sanlucar also sees greater refreshment of its soleras, sometimes 8-9 times per year versus 2-4 in Jerez.

282
Q

What is a “Bota NO”?

A

Bota NO refers to the marking put on a barrel that has been deemed unique from the others in its solera, and intended to be bottled separately rather than blended

283
Q

What is “Bota Punta”?

A

Bota Punta (period, point) refers to the barrel on the ground floor and end of a row – it has a greater exposure to air flow, is often sampled more, and thus exposed to more oxygen. It is often refreshed within its own solera

284
Q

When during fermentation is vino dulce natural typically fortified?

A

Because of the extremely high amounts of sugar in the musts (300-500 g/L), the fermentations move very slowly, and typically only 1-2% alcohol is acquired before the wine is fermented to 15-18%.

285
Q

What is Pale Cream sherry typically sweetened with?

A

Rectified and concentrated grape must rather than Pedro Ximenez, in order to maintain the pale color.

286
Q

What styles of sherry qualify to be labeled VOS and VORS?

A

Amontillado, Oloroso, Palo Cortado, and Pedro Ximenez

287
Q

Name three producers based in Sanlucar de Barrameda?

A

Barbadillo, Hidalgo-La Gitana, La Cigarerra, Pedro Romero

288
Q

What commune of Jerez lies at the mouth of the Guadalquivir river? Which at the mouth of the Guadalete river?

A

Sanlucar de Barrameda; El Puerto de Santa Maria

289
Q

Which of the three “zonas de crianza” is furthest from the sea, and how does this affect the wines aged there.

A

Jerez de la Frontera; wines aged here end to produce rounder, fuller bodied wines than those of Sanlucar and El Puerto de Santa Maria

290
Q

What DO is bounded by the Guadajoz and Genil rivers?

A

Montilla-Moriles

291
Q

What potential ABV does soleo PX in Montila-Moriles typically reach before fermentation/fortification?

A

26-29%

292
Q

What is “mosto” in Jerez? (Hint: it’s not must.)

A

Mosto refers to a dry white wine made en primeur style, intended for early consumption, not aged under flor.

293
Q

Name two producers in Montilla-Moriles.

A

Alvear, Toro Albala, Perez Barquero

294
Q

What is Tintilla de Rota?

A

A historic specialty of Rota, a town on the Atlantic coast. Sweet red wine made from the tintilla grape (thought to be graciano).

295
Q

Besides wine, what other two products have their own DO in the Jerez region?

A

Vinagre de Jerez and Brandy de Jerez

296
Q

What grape is typically used for the production of Brandy de Jerez?

A

Airen! Typically purchased from La Mancha. Virtually none is made from sherry or sherry grapes – it isn’t cost effective

297
Q

What are the two stills used for the production of Brandy de Jerez? Which produces the higher quality distillate?

A

Alembic (steamheated) and alquitara (wood burning) pot stills. Alembic produces aguardiente at a proof of 70-95% while the alquitaras produced a higher quality of spirit called “holandas”, typically 60-70% ABV. Brandy de Jerez can be a blend of the two, but has to be at least 50% holandas.

298
Q

Name three producers of Brandy de Jerez.

A

Fernando de Castilla, Gutierrez Colosia, Bodegas Tradicion.

299
Q 
What are the proper serving temperatures for the following types of sherry:
Fino & Manzanilla 
Oloroso, Amontillado, and Palo Cortado 
Blended Sweet
Moscatel 
PX
A 
Fino & Manzanilla - 45'
Oloroso, Amontillado, and Palo Cortado - 55-60'
Blended Sweet - 50'
Moscatel - 55-60'
PX - 50-55'
300
Q

What two IGPs does the Douro river run through?

A

The Minho and Duriense.

301
Q

What two rivers define the Minho IGP?

A

Douro and the Minho

302
Q

What two sub-regions of the Vinho Verde DOP are south of the Douro river?

A

Baião and Paiva

303
Q 
What are the grape varieties and DOPs for these famous dry wines of Portugal:
Barca Velha 
Evaro Pera Manca 
Quinta do Vale Meão
Luis Pato Quinto do Ribeirinho Pe Franco
A

Barca Velha – 40% Touriga Nacional, 30% Touriga Franca, 20% Tinta Roriz, 10% Tinta Cao; Douro DOP
Evaro Pera Manca – Trincadeira & Aragonez; Alentejo
Quinta do Vale Meão (totally pronounced meow in my mind) – 55% Touriga Nacional, with Touriga Franca, Tinta Barroca, and Tinta Roriz; Douro DOP
Luis Pato Quinto do Ribeirinho Pe Franco – Baga; Bairrada

304
Q

What are the cepage requirements for white and red wines of the Dao to qualify for “nobre”?

A

Red – min. 15% Touriga Nacional, max. 85% Jaen, Rufete, Alfrochiero, and Aragonez
White – min. 15% Encruzado, max. 85% Cercial, Bical, and Malvasia

305
Q

If a wine is labeled as one of the 14 IGPs of Portugal, what percentage of grapes must come from that region?

A

85%

306
Q

Is irrigation common in Vinho Verde?

A

Nope! Quite uncommon, actually. The region receives 2000+ mm of rain each year.

307
Q

What method of vine training is traditional in Vinho Verde and why was it adopted? What are the disadvantages?

A

Enforcado – high hanging pergolas that allow other crops to be grown beneath and provide aeration to discourage fungal growth. This style of vine training does not take to grafting well and promotes too much canopy growth, not allowing sufficient sunlight to ripen grapes properly. Thus most enforcados have been replaced by barra/bardo based on the French Cordon system.

308
Q

What are the primary soils of the Minho?

A

Granite.

309
Q

What grape is the Lima sub-region of Vinho Verde most known for?

A

Varietal Loureiro.

310
Q

Name three tributaries of the Douro River.

A

Corgo, Tua, Sabor, Tavora

311
Q

Describe the climate of the Douro.

A

Continental climate – hot summers, cold winters, short spring and fall.

312
Q

What styles of wine are allowed to be made in the Douro DOP.

A

Branco, Rosado, Tinto, Colheita Tardiva, Espumante do Douro, and Moscatel do Douro Licoroso

313
Q

What wine pioneered the style of the dry Douro red and what was the first vintage?

A

Ferreira’s Barca Velha in 1952

314
Q 
Let's talk about "nobre" ABV/aging requirements...
Branco Nobre
Tinto Nobre 
Branco Nobre Reserva 
Tinto Nobre Reserva 
Branco Nobre Garrafeira
Tinto Nobre Garrafeira
A

Branco Nobre – 11.5%/12 months
Tinto Nobre – 12%/36 months
Branco Nobre Reserva – 12%/12 months
Tinto Nobre Reserva – 12.5%/42 months
Branco Nobre Garrafeira – 12%/18 months (including 9 months in bottle)
Tinto Nobre Garrafeira – 12.5%/48 months (including 18 months in bottle)

315
Q

Name the DOPs of Lisboa that produce the following styles of wine:
Aguardente
Branco from Arinto
Branco from Malvasia and Tinto from Ramisco
Licoroso Tinto & Branco

A

Aguardente – Lourinha
Branco from Arinto – Bucelas
Branco from Malvasia and Tinto from Ramisco – Colares
Licoroso Tinto & Branco – Carcavelos

316
Q

What three DOPs are constantly diminishing in size because of the urban sprawl of Lisboa?

A

Bucelas, Colares, and Carcavelos

317
Q

What styles of wine are made in the Palmela DOP? What white and red grapes dominate?

A

Tinto, Branco, Rosado, Espumante, and Licoroso; Reds must be 2/3 Castelao and whites are dominated by Fernao Pires and Arinto.

318
Q

What are the main white and red grapes of DoTejo DOP?

A

Castelao and Fernao Pires.

319
Q

What sub-region of Alentejo DOP is the most quality-minded and where is it?

A

Portalegre, in the northeast sector of the region, on the slopes of the Marrede Mountains.

320
Q

What are the two sub-regions of the Lisboa IGP and what DOP do they overlap?

A

Estremedura and Alta Estremedura; Encostas de Aire in the northern end of Lisboa.

321
Q

What are the subregions of Alentejo? Which one is more famous for white and sparkling wine?

A 
Portalegre**
    Borba
    Redondo
    Évora
    Reguengos
    Granja-Amareleja
    Vidigueira
    Moura
322
Q

What are the 2 main types of soil for Colares?

A

sandy (ungrafted = ramisco) / chao rija (harder = castelao)

323
Q

Where is Antao Vaz mostly planted?

A

Alentejo

324
Q

What are the main grapes of Algarve?

A

Traditional grape varieties in the region include Castelão and Tinta Negra Mole for red wines, and Arinto and Síria for white wines

325
Q

Name three growing regions on the north side of Madeira. Which two are the #2 and #3 largest growing regions on Madeira?

A

Porto Moniz, Sao Vicente, Santana; Sao Vicente is the second largest growing region (133.7 ha) and Santana is the third largest (73.6 ha).

326
Q

Name three growing regions on the south side of Madeira. Which is the largest area of production? How does the climate of the north side of the island compare to that of the south?

A

Calheta, Camara de Lobos, Funchal, Ponta do Sol, Santa Cruz, Ribeira Brava, Machico; Camara de Lobos is the largest are of production on the island of Madeira, with 175.9 ha. The south coast of the island is warmer and drier than the cool, wet north coast.

327
Q

Name two “recommended” red grapes on Madeira?

A

Bastardo, Malvasia Candida Roxa, Tinta (yep, just “Tinta”), Tinta Negra (aka Tinta Negramoll, Tinta Negra Mole), Verdelho Tinto

328
Q

Which of the “noble” varieties of Madeira is on the IVBAM’s “Authorized” list of grape varieites, NOT on the “Recommended” list?

A

Malvasia Branca de Sao Jorge; This is the Malvasia that accounts for a majority of the Malvasia acreage (not counting Malvasia Fina aka Bual) on Madeira. Malvasia Candida (along with Malvasia Fina) are both “recommended” varieties though Malvasia Candida now accounts for less than 4 hectares. Malvasia Candida (aka Malvasai di Lipari) may be labeled Malvasia, but Malvasia Branca de Sao Jorge may not: just Malmsey.

329
Q

What is the allowed alcohol range for the Madeira DOP?

A

17-22%

330
Q

What about the Tinta Negra grape makes it such a good workhorse variety?

A

It’s ability – unlike most grapes in Madeira – to make quality wines in a range of sweetness styles, from dry to sweet.

331
Q

When is the soonest Madeira of any kind can be sold?

A

October 31st of the year after harvest.

332
Q

What are the aging requirements for Vinho de Canteiro versus Vinho de Estufagem?

A

Estufagem – may only be bottled after 12 months from the conclusion of the estufagem process.
Canteiro – Mandatory 2 years in wood, and may not be bottled for at least 36 months after the final fortification.

333
Q

What are the requirements for solera Madeira?

A

Mininmum 5 years of age; only 10% may be drawn off each year.

334
Q

What are the maximum yields for Madeira?

A

80 hl/ha

335
Q

What is the second most planted grape in Madeira, after Tinta Negra?

A

Verdelho, at 50 hectares (compared to Tinta Negra’s 262 ha)

336
Q

What is the difference in soil type between Madeira and Porto Santo?

A

Both have volcanic soils but Porto Santo has more limestone.

337
Q

Name five international grapes permitted in the Madeirense DOP.

A

A great many grapes are permitted, international as well as indigenous. Some of the international included Cabernet Sauvignon, Merlot, Chardonnay, Chenin Blanc, and Sauvignon Blanc.

338
Q 
Give synonyms for the following grapes:
Esgana Cao
Malvasia Fina 
Malvasia di Lipari 
Semillon 
Malvasia de Sao Jorge 
Folgasao 
Trousseau
A 
Esgana Cao -- Sercial
Malvasia Fina -- Bual
Malvasia di Lipari -- Malvasia Candida
Semillon -- Bual
Malvasia de Sao Jorge -- Malmsey
Folgasao -- Terrantez
Trousseau -- Bastardo
339
Q

Which noble grape is thought to take the longest aging in Canteiro to reach its full potential?

A

Sercial, 7-8 years

340
Q

What is the last grape to ripen on Madeira and what potential alcohol does it typically reach?

A

Secial, 11°

341
Q

Which noble grape was previously considered a workhorse, with over 2/3 of Madeira’s vineyards planted to it?

A

Verdelho; prior to phylloxera 2/3 of Maderia’s vineyards were planted to it. It was not considered a “noble grape” until the mid 20th century.

342
Q

What other grape is Terrantez made in an equivalent sweetness level to?

A

Verdelho

343
Q

What factors deter the replanting of Terrantez?

A

It resists grafting, it is disease prone, and it yields very little.

344
Q

What are the age ranges for the following multi-vintage wines:
Reserve
Special Reserve/Old Reserve
Extra Reserve

A

Reserve – 5-10 years
Special Reserve/Old Reserve– 10-15 years
Extra Reserve– 15-20 years

345
Q

For multi-vintage blends in Madeira DOP, what % must be included to label by variety? For vintage wines?

A

85%/100%

346
Q

What is the Treaty of Windsor? What is the Methuen Treaty?

A

The Treaty of Windsor is an alliance between Portugal and England dating back to 1386 that has heavily informed the development and trade of both Madeira and Portugal.The Methuen Treaty was signed in 1703, reaffirming ties between the two countries – Portuguese imports enjoy tariffs 1/3 less than those from France.

347
Q

In two separate years in the 19th century, what practice was banned on the island of Madeira?

A

Estufa heating

348
Q

What producers are part of the Madeira Wine Company?

A

Blandy’s, Cossart Gordon, Leacock’s, and Miles; all independent British shippers on the island of Madeira are part of the Madeira Wine Company.

349
Q

What company are all independent British shippers on the island of Madeira a part of?

A

Madeira Wine Company

350
Q

When was IVBAM founded?

A

IVM merged with the embroidery regulatory committees on the island, forming IVBAM, in 2006.

351
Q

Name three Port shippers established in the 17th century.

A

Kopke, Warre, Croft

352
Q

When was the Real Compania das Vinhos do Alto Douro set up and what did it accomplish?

A

1756; Fraud had become commonplace with Port production, and the Real Compania sought to fix prices, protect the authenticity of the product, raise takes, etc. British shippers were excluded from the board. This is the time at which vineyards were separated into “Vinho do Ramo” intented for domestic consumption, and “Vinho do Feitoria” – higher quality, intended for export. Production quotas had to be registered to quell adulteration and fraud.

353
Q

When the IVP (Instituto do Vinho do Porto) was established in 1933, what was required in order to obtain a shipping license?

A

Shippers had to maintain a stock of at least 150,000 liters and have possession of a lodge in Vila Nova de Gaia.

354
Q

When multinationals took over most Port shippers in the 1960s and 1970s, what were the only British shippers to remain privately owned?

A

Fonseca/Taylor and Symington (though Symignton sold a partial interest to Pernod Ricard)

355
Q
  1. Which of the three subzones of the Douro…
    …produces the greatest volume?
    …is the coolest?
    …is the hottest and the driest?
    …is responsible for wines the provides the basis for a majority of the premium styles of Port?
    …is the largest?
    …is often used for Vintage Port and unfortified styles?
A

…produces the greatest volume? Baixo Corgo
…is the coolest? Baixo Corgo
…is the hottest and the driest? Douro Superior
…is responsible for wines the provides the basis for a majority of the premium styles of Port? Cima Corgo
…is the largest? Douro Superior
…is often used for Vintage Port and unfortified styles? Douro Superior

356
Q

How are points awarded based on vine training in the beneficio vineyard classification?

A

Vines growing on pergolas are not allowed in Port production; vines trained closer to the ground are seen as yielding riper fruit and are given more points.

357
Q

How is altitude treated in the beneficio vineyard classification?

A

Lower altitudes are prized; vineyards too high in altitude are viewed as too cold.

358
Q

In what units is beneficio awarded and what is a reasonable expectation for what an A grade would be allowed to fortify versus an F grade?

A

Beneficio is awarded in liters/ha. It changes year to year, but in 2011, an A grade was authorized to produce 1560 liters/ha while a F grade could only fortify 523 liters/ha.

359
Q

What are socalcos? Patamares? Vinha ao Alto? What are the benefits and drawbacks of each?

A

Socalcos are a traditional form of terracing in the Douro, where terraces were separated by stone walls. This prohibited any kind of mechanization and allowed for a very low planting density. Patamares were created to allow some mechanization – small caterpillar tractors could come in to work the land – but low planting density was still a huge problem. In the 1970s/80s Ferreira and Ramos Pinto came up with Vinho ao Alto, essentially removing terraces and planting straight up the slope. This allowed planting densities to be much higher, but was only viable up to a 35 degree radiant.

360
Q

What is the most planted grape in the Douro? In what sub-region is it mainly found and why is it prized?

A

Touriga Francesca (Touriga Franca), mainly found in the Baixo Corgo. Prized for hardiness and disease resistance.

361
Q

What two methods of training are commonly used in the Douro? What are the benefits/drawbacks of each?

A

Double guyot – makes vines less susceptible to drought and increase vine longevity
Spur-pruned, cordon-trained – allows for mechanization

362
Q

What was the first Single Quinta Vintage Port?

A

Taylor’s 1958 Quinta da Vargellas

363
Q

What is the required alcohol for Port?

A

19-22% (except “Port Branco Leve Seco” – a light, dry style of white Port – which is 16.5% minimum)

364
Q

How much alcohol has Port typically acquired naturally by the time it is run off the skins to be fortified?

A

Somewhere from 5-7%

365
Q

What are the maximum yields for Port?

A

Branco: 65 hl/ha
Tinto: 55 hl/ha

366
Q

Why was foot treading traditionally used for Port production and what modern techniques have replaced this?

A

Extraction is incredibly important for Port because producers don’t have the luxury of an extended maceration; they have to extract as much phenolics and color from the skins as they can in 2-3 days. Foot treading was the only traditional method that was aggressive enough to do this, but it is incredibly labor intensive. As labor became an issue in the Douro, foot treading was replaced with autovinification in the 60s and 70s, as well as the use of such tools as pistons, plungers, and robots to simulate foot treading.

367
Q

When a 550 liter pipe of Port is being used as a vessel for fortification, how much is typically wine and how much aguardente?

A

435 liters wine : 115 liters aguardente

368
Q

How does the point at which fortification occurs affect house style?

A

Houses that tend to run a little sweeter in style (i.e. Graham’s) run off the wine for fortification earlier, leaving more residual sugar. Houses that tend to run a little drier (i.e. Dow’s) will run off the wine later, letting it ferment closer to dryness.

369
Q

Where does oak used for Port typically come from?

A

Typically bought from Limousin and Alliers and coopered in the Douro.

370
Q

What are the typical methods for getting young, inexpensive tawny to the desired color?

A

Blending of red and white Port; severe filtration

371
Q

What is a geropiga?

A

A geropiga is a very sweet Port made by fortifying early in the fermentation to retain a larger proportion of the natural sugar of the grape than would be the case with a standard Port. The white version is called geropiga branca and the red is known as geropiga loira. In the past a small quantity of geropiga was sometimes added to a blend judged to be too dry but nowadays this pratice is rare. White geropigas are sometimes marketed under the designation of lágrima or lácrima, a style of Port mainly consumed in Portugal

372
Q

When in relation to harvest does vintage declaration typically occur?

A

Approximately 18 months after harvest

373
Q

Describe the practical differences in service and storage between wood-matured Port and bottle-matured Port.

A

Wood-matured Ports – all Ruby, Tawny, Rose, White, Colheita, Reserve, and filtered LBVs – will not keep over the medium to long term and are meant to be consumed relatively quickly after release (though aged Tawnies will certainly not fall off in a hurry). These Ports are usually bottled with a t-top stopper and can be stored upright. These wines will usually keep for 3-4 weeks after being opened. They do not need to be decanted because they’ve been filtered before bottling.

Bottle-matured Ports – all Vintage, SQVP, Crusted, and unfiltered LBVS – are meant to be kept over the long term and will develop in bottle. They are bottled with a true cork and should be stored on their side, like other wine, to catch sediment and to keep the cork elastic. These wines are bottled unfiltered and throw quite a bit of sediment – decanting is necessary. Contrary to popular belief and practice, these wines begin to fall off after just several days of being open. Drink up!

374
Q

Who initiated the style of Port Rose and when?

A

Croft, 2008

375
Q

What labeling designation replaced “Vintage Character” Port and when?

A

“Reserva” in 2002; pretty nebulous category based on quality, not any specific aging requirements.

376
Q

What does “Envelhecido en Garrafa” mean on a bottle of LBV Port?

A

“Matured in Bottle” – must be aged three years in the bottle before being released.

377
Q

Who released the first LBV and when?

A

Noval in 1954.

378
Q

What is a Crusted Port?

A

Sometimes referred to as a “poor man’s vintage port,” this is a blend of wine from 2-3 vintages that is vinified like Vintage Port – aged in wood for up to 2 years before being bottled without fining or filtration. The year of bottling has to appear on the label, and it is usually ready to drink around 6 years of age, but can be aged for longer.

379
Q

How old must Reserva Tawny be? Colheita?

A

Both 7 years old.

380
Q

How would Tawny aged in the Douro differ from Tawny aged at Vila Nova de Gaia?

A

It is much warmer in the Douro, and Tawny matured there undergoes a much more rapid and aggressive aging.

381
Q

Name three decades in the 1990s and 2000s that were split vintages (no consensus either way in declaring or not declaring).

A

2009 – Taylor, Fonseca, and Croft surprised the trade with their declaration; a super ripe, opulent year.
1992 – Rich, concentrated wines from those who waited and picked late. Emerging as a better year than 1991 now.
1991 – Ripe, full flavored wines, some of which are soft and one-dimensional.

382
Q

What is an average vintage declaration in cases of Port?

A

Most shippers declare between 8000 and 15,000 cases in a vintage year, though anomalies exist.

383
Q

What is the optimum age to drink a bottle of Vintage Port?

A

20-30 years of age, though some age much longer!

384
Q

Who is the largest shipper/landowner in the Douro?

A

Symington Estates, which includes Dow’s, Graham’s, Warre, Gould Campbell, Quarles Harris, Smith Woodhouse, Cockburn, and Martinez.

385
Q

What is the worst decade of the 21st century for Port?

A
  1. A near perfect growing season was destroyed by rain at harvest.
386
Q

What brands are part of the Sogrape portfolio?

A

Sandeman, Ferreira, and Offley

387
Q

What brands are part of the Fladgate Partnership?

A

Taylor, Fonseca, Croft

388
Q

What is the largest single brand of Port production?

A

Gran Cruz

389
Q

Who owns Delaforce?

A

Real Companhia Velha (Royal Oporto)

390
Q
  1. What brands are part of the Sogevinus portfolio?
A

Burmester, Calem, Barros, Kopke

391
Q

What styles of wine are permitted in the Setubal DOP?

A

Licoroso Branco, Licoroso Tinto, Licoroso Varietal Moscatel Roxo, Licoroso Varietal Moscatel de Setubal

392
Q

What percentage of Moscatel must be in wines labeled “Moscatel de Setubal” versus those labeled “Setubal Licoroso Branco”?

A

Setubal Licoroso Branco – must be 2/3 combined Moscatel de Setubal & Moscatel Roxo. Moscatel de Setubal or Moscatel Roxo can be varietally labeled and must be 85%

393
Q

What are the minimum aging and ABV requirements for Setubal DOP?

A

Min. 18 months of age and 16-22% ABV

394
Q

What Muscat is Moscatel de Setubal?

A

Muscat of Alexandria

Wines of Portugal FT (4 decks)

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