Sweet Wine Flashcards
Bordeaux:
(-) Region
(-) Grape
(-) How the sweet wine was made
Sauternes
Semillion
Noble Rot (Botrytis)
Alsace:
(-) Region
(-) Grape
(-) How the sweet wine was made
(-) Vendange Tardive (VT)
(-) Sélection de Grain Nobles (SGN)
(-) Riesling, Pinot Gris, Muscat, Gewürztraminer
(-) Noble Rot (Botrytis)
Germany:
(-) Region / Level
(-) Grape
(-) How the sweet wine was made
Auslese, Beerenauslese (BA),
Trockenbeerenauslese (TBA)
Riesling
Noble Rot (Botrytis)
Loire Valley:
(-) Region / Level
(-) Grape
(-) How the sweet wine was made
(-) Quarts de Chaume
(-) Quarts de Bonnezeaux
(-) Vouvray Moelleux
(-) Chenin Blanc
(-) Noble Rot (Botrytis)
Hungary:
(-) Region / Level
(-) Grape
(-) How the sweet wine was made
Tokaji Aszú
Furmint
Noble Rot (Botrytis)
Italy:
(-) Regions / Appellations
(-) How the sweet wine was made
Vin Santo DOC
Recioto di Soave DOC
Recioto della Valpolicella DOC
Drying
What Grape Variety is Vin Santo made from
Trebbiano
What Grape Variety is Recioto di Soave DOC made from
Garganega
What Grape Variety is Recioto della Valpolicella made from
Corvin
Canada
Ontario VQA (Vintners Quality Alliance)
Vidal, Riesling, Cabernet Franc
Freezing
Germany
Riesling
Freezing
Austria
Freezing
Recioto
Refers to wines that have been made from ‘dried’ grapes, or grapes that are harvested when ultra ripe then left out to dry and ‘raisin’ before fermentation
Vendange Tardive
Means ‘late harvest’ in French
The phrase refers to a style of dessert wine where the grapes are allowed to hang on the vine until they start to dehydrate
Sélection de Grains Nobles
French for “selection of noble berries” and refers to wines made from grapes affected by noble rot
Moelleux
French term that translates to “sweet,”
Noble Rot
Botrytis Cinerea
Classification of Sauternes (1855)
Superior First Growth (Premier Cru Supérieur)
Key producers of Sauternes
Château d’Yquem
True or False: Eiswein and Icewine must be free of noble rot
True
Sweet winemaking - what’s the important step
Stop the action of yeast by:
- Chilling and filtering
- Chilling and adding SO2
Service of Beverage
A by-the-glass serving is usually 2 oz (59.1ml).
Open bottles can typically last for a week if kept cold in the refrigerator.
Business of the Sommelier
Many of these wines are bottled in clear bottles.
They can age for a very long time but should be kept out of direct light.
Full-sized bottles age better than half bottles.
Tokaji is often bottled in 500ml bottles, cost by the glass correctly.
Rules for pairing food
- Match the weight of the dessert and the wine. The wine should be sweeter than the dessert being paired
- Contrast sweet wines to fatty and salty foods such as foie gras and blue cheese
- Really old wines become drier over time.
