Sparkling Wine and Port Flashcards
Champagne
Chardonnay, Pinot Noir and Meunier, Traditional Method, Green fruit, apple and citrus fruit, autolytic notes (toasted bread and biscuit)
Cava
Spain, Traditional Method, Apple and Pear, less subtle autolytic flavours
Method Cap Classic
New world regions, Traditional Methods, riper fruit flavours because of the warmer area.
Asti Method
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.
Tank Fermentation
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
Sherry Production
Starting wine Palomino
Alcohol added and entered into a solera system
Fino Sherry
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
Oloroso Sherry
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
Amontillado Sherry
Inbeween Fino and Oloroso, aged under flora for a period and then fortified to around 17%, flavours from Fino and OIoroso
Jerez de la Frontera
Area in Spain that is know for Sherry
Pale Cream
Signifies a sweetened Fino Sherry
Medium and Cream
Sweetened Amontillado and Oloroso Sherry
PX (Pedro Ximenez)
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
Port
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
Upper Douro
Region in Portugal responsible for port
Ruby Style Ports
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
Ruby Port
Sweet, simple and fruity, lower tannins
Reserve Ruby Ports
Greater quality wines with greater flavour intensity, sometimes matured longer than Ruby Ports
Late Bottled Vintage LBV
Similar to Reserve Ruby, but come from a single vintage
Vintage Port
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
Tawney-Style Ports
Made from extended oxidative aging in the bottle, turning it from ruby to tawny, flavours of walnut, caramel and coffee
