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WSET3 > Sherry, Port and Fortified Muscat > Flashcards

Sherry, Port and Fortified Muscat Flashcards

1
Q

What more than any other wine defines the wine style of Sherry

A

The process by which it is made

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2
Q

What is the name of the town that the Sherry producing region of Spain surrounds. What are the 2 other towns that are permitted to make Sherry

A

Jerez de la Frontera

Sanlucar de Barrameda and El Puerto de Santa Maria

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3
Q

What is the climate of Jerez and what do the coastal vineyards benefit from the cooling effects of

A

Hot, dry and sunny

The cooling humid westerly winds known as the Poniente

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4
Q

What is the hot wind that blows from the East in Jerez

A

The levante

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5
Q

What is the soil of Jerez called.. How does it help the vines cope with low rainfall in growing season

A

Albariza. Chalky well draining soil but has good water retention

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6
Q

What is done in autumn to improve the water content of the Albariza. What does the Albariza do itself in the hot season to improve water retention

A

rectangular pits are dug between the vines to trap rainwater and reduce run off. These are filled in the spring. In hot season the soil grows a crust that reduces evaporation

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7
Q

What are the 3 grape varieties allowed in Jerez

A

Palomino, Muscat of Alexandria and Pedro Ximinez

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8
Q

What is the profile of Palomino. Why is it ideal for Sherry

A

Low acid, neutral. The style of wine is determined by the oxidative or biological maturation selected not by the varietal flavors

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9
Q

What makes PX ideal for sweet sherry production. Where does most of it come from

A

With its thin skin it is easily dried

Most comes from neighboring Montilla Moriles

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10
Q

What is Muscat of Alex used for

A

Sweet sherry - v little planted

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11
Q

At what temp are Palomino grapes fermented for dry styles of Sherry - why. What is typical base wine ABV

A

20 - 25 C. High temp for white wines but the winemaker is trying to make a neutral base wine with no varietal flavors. Typical ABV is 11 - 12 %

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12
Q

How are the base wines categorized in the autumn. Which wines will be selected for which kind of maturation

A

Into those which will go for oxidative and biological maturation
Lighter wines with some finesse will go to biological
Heavier richer wines will go to oxidative

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13
Q

At the time of categorization in the autumn what will already have started to grow on all of the wines regardless of what maturation method they are selected for

A

Flor yeast layer

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14
Q

As well as wine style what do producers need to bear in mind when classifying base wines

A

The market demands for the various styles of wine

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15
Q

What simple rule of thumb can be applied to selection of base wines for the 2 kinds of maturation

A

Grapes grown from cooler coastal vineyards and fermented at lower temps more likely to go to biological
Grapes from warmer sites fermented at higher temps likely to go to oxidative

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16
Q

What happens to the base wines once classification is complete. What is this stage known as

A

The wines are fortified using 96% ABV neutral spirit then set aside for a few months before entering the Solera. This stage is known as Sobretabla

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17
Q

Wines destined for biological aging are fortified to what level ABV. Why is this. Why is the period of Sobretabla important for these wines

A

15 - 15.5 %. This is the ideal ABV for flor formation. Sobretabla is important so the producer can see if the flor is growing correctly

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18
Q

Wine destined for oxidative aging are fortified to what ABV - why is this.

A

17% ABV. This is the level at which flor dies

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19
Q

When making dry sherry from Palomino grapes what must happen as quickly as possible in the winery

A

The grapes must be pressed asap to avoid oxidation

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20
Q

Once picked what happens to grapes destined for sweet sherry. When are the grapes fermented

A

They are dried until the desired must weight is achieved then they are pressed and fermentation starts

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21
Q

Describe the fermentation in sweet sherry

A

The must is so sweet the yeast struggles to acheive just a few % ABV before it stops. Once stopped the wine is fortified to 17%

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22
Q

In what must Sherry be aged. Are oak flavors desirable

A

600 litre oak barrels called Butts. No oak flavor is desirable so Butts often used to mature unfortified wines first

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23
Q

If no oak flavor is desirable in Sherry why is it used. What is also done to encourage this

A

To allow ingress of O2

Butts are only filled 5/6

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24
Q

How is temp controlled during maturation in Jerez

A

Bodegas have thick whitewashed walls and high celings. Windows point west in the direction of the Poniente. Earth floors are kept wet to ensure correct humidity

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25
Q

What are the various levels in a Solera called

A

Criaderas

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26
Q

Summarize the Solera maturation process

A

Wines for bottling removed from the Solera System from the Solera. An equal amount of wine is removed from each Butt at that Criadera.
These butts are replenished with an equal volume of wine from the next oldest Criadera and so on

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27
Q

What wine is used to fill the criadera with the youngest wine

A

Wine from the Sobretabla

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28
Q

How may criaderas can there be

A

Anywhere from 3 to 14

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29
Q

What happens to the younger wine when it is introduced to the older wine in the next criadera

A

It takes on the character of the older wine

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30
Q

What can jepoardize the consistency of the Solera system

A

If a poor quality young wine is introduced or if too much wine is removed each year

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31
Q

What is often done to minimise the risk of losing an entire solera system in a single catastrophic event

A

The butts are spread out in different locations

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32
Q

What does flor feed off and what does it produce

A

Alcohol and O2 producing CO2 and acetaldehye

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33
Q

What is it that gives biologocally aged Sherry its unique characteristics

A

Acetaldehyde

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34
Q

What conditions does Flor require to thrive. What time of year does it grow most vigorously

A

ABV below 15.5, high humidity and cool temps

Spring and Autumn

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35
Q

What does the layer of flor protect the wine from

A

Oxidation

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36
Q

Why does flor require replenishment of nutrients

A

It is constantly consuming alcohol and and other nutrients so fresh wine needs to be added periodically to refresh these

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37
Q

What is done to replenish nutrients throughout the solera

A

Wine is drawn off at regular intervals throughout the year.

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38
Q

What is the typical average age of the biological wines in a solera. At what age do the nutrients in the oldest criadera ( solera ) drop to a level where the flor can fail and oxidation begins

A

3-4 years

7 years

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39
Q

Which wines are aged oxidatively

A

Olorosa, PX and some Muscat Sherry

Amontillado is aged oxidatively after a period of biological aging

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40
Q

How long are some oxidatively aged sherries aged. What happens to the ABV over time

A

Up to 30 years

ABV can rise to 22% as water evaporates

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41
Q

What is the main advantage of the solera system

A

It produces wines of consistent quality and style

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42
Q

True or False. Most sherry is a blend of wine from more than one Solera

A

True

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43
Q

What happens to the sherry before bottling

A

Fined and filtered

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44
Q

What are the dry styles of Sherry called. How have these been aged. What is their profile

A

Fino and Manzanilla
Biologically
Pale lemon with aromas of citrus fruit, almonds and herbs. Bready notes from the flor. Sometimes tangy or salty

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45
Q

How do the sherries from Sanlucar de Barrameda compare to Jerez. Explain any differences

A

The area is cooler and more humid so a thick layer of flor is present year round. This results in a more tangy flavor

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46
Q

What are sherries which have not been filtered or fined labelled as

A

en Rama

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47
Q

What is the name of the sherry which has undergone only oxidative aging. What is its profile

A

Oloroso

Deep brown, full bodied, toffee, leather, spice and walnut

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48
Q

What negative character can old oloroso develop. How is this mitigated

A

An astringency which can be neutralized by blending with younger wine

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49
Q

What are Amontillado’s, what is their profile

A

Biologically aged first then refortified to 17% to kill the flor and introduced into an Amontillado solera system.
Amber or brown, less full bodied than Oloroso, combine yeast derrived aromas with oxidative ones ( yeast aromas fade with age )

50
Q

How are Palo Cortado sherries described.

A

Aromas of Amontillado and body and richness of Oloroso.

51
Q

When are Palo Cortados sometimes identfied

A

At the second classification

52
Q

Palo Cortados can be difficult to tell apart from Amontillados and Olorosos but what can be said about them

A

They are almost always of very high quality

53
Q

What kind of aging occurs in naturally sweet wines

A

Oxidative

54
Q

What is the profile of PX

A

Deep brown lusciously sweet ( 500 g/l RS ), aromas of dried fruit, coffee and liquorice

55
Q

What is the profile of Muscat Sherry

A

Same as PX but with a dried citrus peel character

56
Q

What are the 2 styles of sweetened sherry

A

Pale Cream

Medium and Cream

57
Q

What are the best 2 of the 4 categories of Sherry with an Indication of Age. How old are they on average. What is the average age of the lesser categories

A

VORS - Vinum Optimum Rare Signatum ( very old rare sherry) - 30 years
VOS - Vinum Optimum Signatum ( very old sherry ) - 20 years
15 and 12 years

58
Q

What style of sherry is permitted to qualify for age indicated status

A

Amontillado, Palo Cortado, Oloroso and PX

59
Q

Describe the aging of Pale Cream sherry. How is it sweetened

A

Short biological prior to sweetening with RCGM. Rarely have a pronounced flor character

60
Q

Describe the aging process of medium sherry and Cream sherry. How are the premium wines in this category sweetened

A

Biological and Oxidative / Oxidative only

Sweetened with PX sherry

61
Q

What do the best meduim and cream sherries taste like

A

They balance the toffee, leather and walnut flavor of the dry wine with the dried fruit notes of the sweet wine

62
Q

True or false. The terms Oloroso, Amontillado and Palo Cortado can be used for either dry or sweet wines

A

False. Dry only as a result of recent law changes

63
Q

In general how are Ports made

A

By adding grape spirit to a fermenting wine

64
Q

True or false. Port can be made in red, white and rose styles

A

True

65
Q

Between what 2 coastal cities is the Port industry divided. They are on opposite sides of which river

A

Porto and Vila Nova de Gaia

River Douro

66
Q

The vineyard area of Port production is divided into what 3 areas. What are they recognized for

A

Baixo Corgo - lightest wines
Cima Corgo - biggest number top vineyards
Douro Superior - also top quality

67
Q

Broadly speaking what is the climate. The region is shielded from the cool rain bearing Atlantic winds by what geographic feature. What is the climate variation between the 3 regions

A

Warm continental.
Serra do Marao mts
Baixo Corgo in the W is coolest and wettest. Increasing heat and dryness the further east you go

68
Q

What do Port growers have to contend with in terms of adverse weather

A

Frost in spring and heavy rainfall during flowering and harvest. Summers are very hot and dry

69
Q

What allows viticulture to be possible in the adverse summer weather conditions

A

Schist bedrock that is fractured vertically allowing roots to travel deep accessing water reserves built up over the winter.

70
Q

Describe the topography of the Baixo and Cima Corgo regions

A

Vines planted on the tall steep slopes on the banks of the Douro river. Some site deliberately use North facing slopes to avoid the scorching sun

71
Q

What are the terraces on the steep banks of the Douro known as. What are they supported by

A

Socalos. Stone walls

72
Q

What are the newer system of Douro terraces that allow some level of mechanisation called. What allows the mechanisation

A

Patamares

The terraces are built wide enough to allow access by a tractor

73
Q

What is the name for the unterraced system used in Port. When is it possible to use this. How are the vines planted and accessed

A

Vinha ao alto may be used when the slope is not too steep
Vines are planted up and down the slope and accessed via roads that cut across the slope from where machinery is operated by winches

74
Q

What is the downside of the vinha ao alto and patamare systems

A

They are prone to errosion

75
Q

What are the 5 varietals preferred for premium Port production in Douro. What do they have in common

A 
Touriga Nacional
Touriga Franca
Tinta Roriz
Tinta Cao
Tinta Barroca
Thick skinned, high in tannin, black fruit and floral aromas
76
Q

How long does a Port fermentation typically last. At what ABV is the wine fortified

A

24 - 36 hours. 5 - 9 % ABV

77
Q

Why are the typical extraction methods used for regular wine not practical for Port

A

The short ferment time does not allow sufficient extraction of color and tannin

78
Q

What special techniques are employed to speed up the extraction process in Port production

A

Foot Treading
Autovinifiers
Piston Plungers and Robitic Lagares

79
Q

Describe the process of foot treading

A

Large teams of workers tread the grapes for 3-4 hours in large shallow granite troughs called Lagares. Once fermentation begins the treading stops and the cap is regularly punched down

80
Q

Describe Autovinification

A

Ferment occurs in a sealed vessel. As CO2 pressure rises the liquid is forced up through pipes into a holding tank. Once pressure is built up enough it is released and the liquid falls back down over the cap and the process starts over.

81
Q

How often might the autovinification cycle occur when the ferment is very active. What does this mean in terms of skin contact compared to pumping over

A

Every 15 - 20 mins

Skin contact is much higher than pumping over

82
Q

How do Piston Plungers work

A

Round shallow open top SS tanks where the cap is pushed down with robotic pistons

83
Q

What is a robotic lagar

A

Shallow rectangular SS tank around the same size as a traditional lagar. It carries a self propelled gantry with the feet imitating the motion of human feet. Once ferment is done the tanks carry out regular punch downs

84
Q

to what level is port normally fortified

A

19 - 22 % ABV

85
Q

what does the timing of Port fortification depend on

A

the must weight and the desired sweetness of the wine

86
Q

what is the name given to the spirit used to fortify Port. What is its max allowable strength. What does this mean in terms of the amount that is needed for fortification. How much of the finished wine is spirit

A

agurardente. 77% ABV

Requires a significant amount of spirit. 20% of the finished wine will be spirit. ( 3.5% for Fino sherry )

87
Q

In what location is Port generally matured - why

A

Vila Nova de Gaia. The coastal climate is cooler and more suited to the slow maturation of port

88
Q

Which wines do not follow this trend of maturing in VNdeG and remain in Douro. What is the effect

A

Wines destined for Tawny Port. The wines mature more quickly in the higher temps and lose color as a result

89
Q

What 2 styles of red port are a direct consequence of the vessel selected for aging

A

Tawny and Ruby Port

90
Q

True or False. Many ports are aged in new oak

A

No - new oak flavors are not desirable in any Port

91
Q

What styles of Port are bottled after a relatively short aging process in large oak vats or SS vessels. Why

A

Ruby, Reserve Ruby, LBV and Vintage Ports

To minimise exposure to O2 and maximise the primary fruit character

92
Q

Of the Ports which are aged non oxidatively which are fined and filtered. Do these benefit from bottle age. What is their flavor profile

A

Roby, Reserve Ruby and some styles of LBV

Primary fruit, concentrated,

93
Q

Which ports are not filtered or fined before bottling. Do these benefit from bottle aging ?

A

Some LBV ports and all Vintage ports. These benefit from long bottle aging

94
Q

What flavors do long bottle aged vintage ports have

A

Garnet color, tertiary cooked fruit and vegetal notes ( prune, leather, wet leaves )

95
Q

In contrast to Ruby and vintage ports describe the aging process of tawny ports. What are the barrels called that are used

A

Long oxidative aging process

Pipes

96
Q

What happens to the color and flavor of tawny Ports over time during maturation. Do these benefit from filtration and bottle aging

A

They go from ruby to garnet to tawny in color. Fruit flavors fade and becomes raisiny and is accompanied by flavors of coffee, caramel, chocolate, and walnuts
The wines do not need filtering and do not benefit from bottle age

97
Q

Describe inexpensive Ruby port

A

blend of wines that are between 1 - 3 years old. Lack the complexity, concentration or tannins of premium ports

98
Q

Describe inexpensive tawny port

A

These wines although tawny in color have not gone through an extensive oxidative again process. They are no older than cheap Ruby port

99
Q

What options does a winemaker have for adjusting the color of cheap tawny port without aging it

A

Use of lighter wines from Biaxo Corgo
Blending in white port
Hot maturation in Douro
Heavy fining to remove color

100
Q

What is reserve port

A

ruby or tawny port that is deemed by a panel to be of sufficient quality. Reserve tawny must be aged in wood for at least 6 years

101
Q

What are LBV ports

A

VINTAGE wines that have undergone at least 4 - 6 years aging typically in large oak vessels prior to bottling. They are more approachable than Vintage Port on release. Filtered LBV is similar in style to high quality Reserve Ruby Port and will not need bottle age

102
Q

Can unfiltered LBV be bottle aged

A

Yes. These are similar in style to Vintage ports

103
Q

Which ports require decanting

A

Unfiltered LBV and Vintage

104
Q

What are tawny ports with an indication of age. How can they be labelled

A

undergo a long period of maturation in pipes. They can be labelled as 10, 20, 30 or 40 years old. This is an average age

105
Q

What must be included on a label of a tawny port with indication of age - why

A

Year of bottling

Wine loses its freshness after bottling

106
Q

what are tawny ports with indication of age considered to be

A

The best tawny ports

107
Q

When must a producer declare an intention to release a vintage port and when must it be bottled

A

In the second year after harvest. Bottled in the third

108
Q

Prior to bottling a vintage port how are they aged

A

in large oak or SS vats

109
Q

Roughly how often is a vintage port released

A

perhaps 3 times a decade

110
Q

when by general agreement of most producers was a vintage port released in the last 20 years (4)

A

2000, 2003, 2007 and 2011

111
Q

What are single estate vintage ports labelled as

A

Single Quinta ( name of the estate or quinta appears on the label )

112
Q

when would a large port producer with several quinta chose to release a vintage port / single quinta vintage. Which is considered higher quality

A

Vintage in the best years - single quinta vintage in the worst years.
Vintage is best

113
Q

What is the profile of Muscat. Where does it grow best

A

Low to med acid with aromas of orange blossom and grape.

grows best on warm / hot sites with some kind of cooling mitigation to preserve acid and aromas

114
Q

Describe youthful, unaged Muscat

A

Med gold in color, floral and aromatic, sweet but rarely luscious

115
Q

Give an example of a youthful unaged Muscat

A

Muscat de Beaumes de Venise from S Rhone

116
Q

Describe production of youthful unaged Muscat

A

Grapes picked ripe and not dried, Some skin contact prior to and perhaps during fermentation. Fermentation is cool and stopped by addition of 96% ABV grape spirit Stored in inert vessels prior to bottling

117
Q

What is the overall strategy of a winemaker when making a youthful style of fortified muscat

A

To preserve the primary fruit and aroma character

118
Q

What is an example of an aged Muscat in a luscious style. What color is it likely to be

A

Rutherglen in Australia

Amber or Brown

119
Q

What determines the style of an aged Muscat

A

Timing of the harvest, when the wine is fortified and type of aging

120
Q

Describe production of aged luscious Muscat

A

Grapes picked when ripe but some are allowed to raisinate ( not too much or Muscat character is obscured )
Fermentation on skins. If luscious style then ferment will be stopped at 2% ABV
Oxidative aging for decades in large old oak vats

121
Q

Aged muscats develop what type of flavors. What is sometimes done prior to bottling some older Muscats

A

Pronounced oxidative flavors yet they still retain their Muscat character
Freshening of the wine by blending with a small amount of youthful wine

WSET3 (25 decks)

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