Tasting - RS and ABV levels

Question 1

PX Sherry minimum, typical RS levels, ABV?

Answer 1

212 g/L minimum, typical 350-400 g/L

ABV: 17-18%

Question 2

Rutherglen Muscat minimum, typical RS levels, ABV

Answer 2

no minimum, 200-280 g/L typical, can reach 400g/L

ABV: 17-18%

Question 3

Sercial Madeira minimum, typical RS levels, ABV

Answer 3

Sercial: 9-27 g/L RS
ABV: Estufagem 17-18%, Canteiro 19-20%

Question 4

Verdelho Madeira typical RS levels, ABV

Answer 4

Verdelho: 27-45 g/L RS
ABV: Estufagem 17-18%, Canteiro 19-20% (evaporation of water)

Question 5

Bual Madeira minimum, typical RS levels, ABV

Answer 5

Bual: 45-63 g/L RS
ABV: Estufagem 17-18%, Canteiro 19-20% (evaporation of water)

Question 6

Malmsey Madeira minimum, typical RS levels, ABV?

Answer 6

Malmsey: 100-120 g/L RS
ABV: Estufagem 17-18%, Canteiro 19-20% (evaporation of water during aging process)

Question 7

Grenache VdN minimum, typical RS levels, ABV?

Answer 7

minimum RS 45g/L, this is also typical, can be up to 100g/L

ABV 15-18, 15.5-16% typical

Question 8

Pale Cream Sherry minimum, typical RS levels, ABV?

Answer 8

minimum 45 g/L, up to 115 g/L RS , Croft Original Pale Cream 110 g/L typical
ABV: 17.5%, can be 15.5 - 22%

Question 9

Medium Cream Sherry minimum, typical RS levels, ABV?

Answer 9

minimum 45 g/L, up to 115 g/L RS , Croft Original Pale Cream 110 g/L typical
ABV: 17.5%, can be 15.5 - 22%

Question 10

Fino / Manzanilla Sherry max RS, typical ABV

Answer 10

<5g/L RS

ABV: 15-15.5%

Question 11

Amontillado Sherry max RS, typical ABV

Answer 11

<5g/L RS

ABV: young 17-17.5%, aging-evaporation can get to 22%

Question 12

Oloroso Sherry max RS, typical ABV

Answer 12

<5g/L RS, young 17-17.5%, can reach up to 22% with aging

Question 13

Palo Cortada Sherry max RS, typical ABV

Answer 13

<5g/L RS

ABV: 17-17.5%, can reach up to 22% from aging process

Question 14

Port typical RS, ABV

Answer 14

80-120 g/L RS (dependent on house style)

ABV: 19-22%

Question 15

Muscat VdN typical RS, ABV

Answer 15

120-125g/L RS

ABV: 15-18%, 15-16% typical

Question 16

Secco Marsala typical RS, ABV

Answer 16

<40g/L RS

ABV: 15-20%

Question 17

Semi-secco Marsala typical RS, ABV

Answer 17

50-100g/L RS

ABV: 15-20%

Question 18

Dolce Marsala typical RS, ABV

Answer 18

> 100 g/L RS

ABV: 15-20%

Question 19

Vin de Constance typical RS, ABV

Answer 19

172g/L (2018 vintage)

ABV: 14%

Question 20

Alsace Muscat and Riesling Vendange Tardive minimum must weight

Answer 20

244 g/L at harvest, can end up as almost dry to very sweet wine
(Sugar - alcohol conversion is 16.83g/L per degree ABV)

Question 21

Alsace Pinot Gris and Gewurztraminer Vendange Tardive minimum must weights

Answer 21

270 g/L at harvest, can end up as almost dry to very sweet wine
(Sugar - alcohol conversion is 16.83g/L per degree ABV)

Question 22

Alsace Selection de Grains Nobles Muscat and Riesling minimum must weight

Answer 22

276 g/L at harvest, can end up as almost dry to very sweet wine
(Sugar - alcohol conversion is 16.83g/L per degree ABV)

Question 23

Alsace Selection de Grains Nobles Pinot Gris and Gewurztraminer minimum must weight

Answer 23

306g/L at harvest, can end up as almost dry to very sweet wine
(Sugar - alcohol conversion is 16.83g/L per degree ABV)

Question 24

Bonnezeaux min RS and typical ABV

Answer 24

minimum 34 g/Lu, usually near 100

ABV: minimum 12%, lately 13-13.5

Question 25

Quarts du Chaume minimum RS and typical ABV

Answer 25

minimum 34 g/L, usually near 150

ABV: minimum 12%, lately 13-13.5

Question 26

Sauternes typical RS, ABV

Answer 26

minimum 45g/L, 80-120 g/L on average, can go as high as 150g/L
ABV: minimum 12%, average 13.5-14%

Question 27

Tokaji 5 Puttonyos typical RS, ABV

Answer 27

minimum 130 g/L, typical 158-165

ABV: 11-11.5%