Sparkling Wine and Port

Question 1

Champagne

Answer 1

Chardonnay, Pinot Noir and Meunier, Traditional Method, Green fruit, apple and citrus fruit, autolytic notes (toasted bread and biscuit)

Question 2

Cava

Answer 2

Spain, Traditional Method, Apple and Pear, less subtle autolytic flavours

Question 3

Method Cap Classic

Answer 3

New world regions, Traditional Methods, riper fruit flavours because of the warmer area.

Question 4

Asti Method

Answer 4

Asti DOGC, Juice is put in a tank and left to ferment, tank is sealed so CO remains in the tank, half way threw yeast filtered to stop fermentation, result is a sweet sparkling with low alcohol.

Question 5

Tank Fermentation

Answer 5

Prosecco DOC, base wine of Glera, sealed tank to keep in the CO and produce a sparkling wine, apple and melon flavours, typically dry or off dry

Question 6

Sherry Production

Answer 6

Starting wine Palomino

Alcohol added and entered into a solera system

Question 7

Fino Sherry

Answer 7

ages under a thick layer of yeast, pale lemon in colour and aromas of apple, almonds, and prononced flavours of bread and biscuit, best served chilled and for early drinking

Question 8

Oloroso Sherry

Answer 8

Fortified to 17%, flora cannot survive, wines ages because of contact with oxygen. Over time becomes brown in colour, dried fruit, raison and prunes and walnuts and caramel

Question 9

Amontillado Sherry

Answer 9

Inbeween Fino and Oloroso, aged under flora for a period and then fortified to around 17%, flavours from Fino and OIoroso

Question 10

Jerez de la Frontera

Answer 10

Area in Spain that is know for Sherry

Question 11

Pale Cream

Answer 11

Signifies a sweetened Fino Sherry

Question 12

Medium and Cream

Answer 12

Sweetened Amontillado and Oloroso Sherry

Question 13

PX (Pedro Ximenez)

Answer 13

Sherry made from grapes that have been concentrated by sun drying, the resulting wine is almost black in colour, flavours of prune and raisin, often used as the sweetening component in Cream sherry

Question 14

Port

Answer 14

Wines pressed, traditionally using foot pressing, and fermented, the fermenting process is interupted by adding grape spirit, this kills the yeast, wine is then matured for a period of time before bottling or blending

Question 15

Upper Douro

Answer 15

Region in Portugal responsible for port

Question 16

Ruby Style Ports

Answer 16

Deep coloured and fruity, extended period spent ageing before they are released and ready to drink. Cooked black fruit and black pepper. Traditionally in oak casks

Question 17

Ruby Port

Answer 17

Sweet, simple and fruity, lower tannins

Question 18

Reserve Ruby Ports

Answer 18

Greater quality wines with greater flavour intensity, sometimes matured longer than Ruby Ports

Question 19

Late Bottled Vintage LBV

Answer 19

Similar to Reserve Ruby, but come from a single vintage

Question 20

Vintage Port

Answer 20

Highest quality Vintage, high in tannins and concentrated in flavours, matured in the bottle for at least 20 years, colour turns from ruby to garnet, complex tertiary aromas of dried fruit, leather and coffee. Thick sediment and will need to be decanted

Question 21

Tawney-Style Ports

Answer 21

Made from extended oxidative aging in the bottle, turning it from ruby to tawny, flavours of walnut, caramel and coffee