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Wine Knowledge > Vin de Liqueur (VDL) / Fortified > Flashcards

Vin de Liqueur (VDL) / Fortified Flashcards

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1
Q

Name the VDL which is produced by adding one-year-old Armagnac to unfermented grape juice.

A

Floc de Gascogne

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2
Q

VDL made in the Jura by blending hardly fermented grape juice with Marc du Jura that was awarded its own appellation in 1991.

A

Macvin du Jura

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3
Q

Where is Flor de Gascogne produced and since when did it become an AOC?

A

Armagnac

1990

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4
Q

What are lagares?

A

Traditional, open granite troughs used to foot-crush and ferment port in

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5
Q

What is the total maximum points available for grading in the Douro? What scores an “A”?

A

2,361

1,200+

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6
Q

What are the maximum yields for the Douro?

A

Red - 55hl/ha

White - 65hl/ha

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7
Q

What is mutage known as in Portugal?

A

Beneficio

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8
Q

What is aguardente?

A

77% abv neutral grape spirit (“burning water”)

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9
Q

What are the four categories of Ruby Port?

A

Ruby Port
Ruby Reserve Port
Vintage Port
Single Quinta Port

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10
Q

Where was Port traditionally aged? When did that cease to be mandatory?

A

Vila Nova de Gaia

1986

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11
Q

What are the four categories of Tawny Port?

A

Tawny Port
Reserve Tawny
Tawny with Indication of Age
Colheita Tawny

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12
Q

What are “poios”?

A

Terraces on Madeira

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13
Q

What are “latadas”?

A

The trellises of Madeira

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14
Q

What is the capital of Madeira?

A

Funchal

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15
Q

Who produces Blandy’s and Cossart Gordon?

A

Madeira Wine Co

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16
Q

Who is the largest independent producer of Madeira? What is significant about them?

A

Henriques & Henriques

It is the only company that owns a significant amount of vineyards

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17
Q

What is the synonym for Gouveio on Madeira?

A

Verdelho

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18
Q

What is the synonym for Malvasia Fina on Madeira?

A

Boal or Bual

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19
Q

What is Malvasia Candida?

A

Malmsey

It was originally Malvasia Candida, now more commonly known as Malvasia Branca de São Jorge

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20
Q

What % of production does Tinta Negra account for?

A

85%

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21
Q

What two noble varieties were not replanted on Madeira after phylloxera?

A

Bastardo (Red)

Terrantez (White)

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22
Q

What two varieties are generally picked first on Madeira? Last?

A

First - Boal & Malmsey

Last - Sercial & Verdelho

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23
Q

In the Estufa process, what temperature are the wines heated to? For how long?

A

45-50ºC (113-122ºF)

3 Months

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24
Q

What is “estágio”?

A

The state of rest, for a min 90 days, after heating in the estufa process, before the wine is transferred to oak

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25
Q

Describe the Canteiro process. How long is the minimum? What is the min time before it can be bottled?

A

Used for the best wines
Aged in cask for min 2 years in lodge attics
Naturally warmed by the sun
May be bottled at min 3 years

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26
Q

What is “Rainwater” Madeira? What is the minimum age? Style?

A

Multi-vintage
Usually 100% Tinta Negra
Minimum 3 years
Medium-dry and light in style

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27
Q

How old is “Reserva” Madeira?

A

Multi-vintage

5-10 years old

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28
Q

How old is “Special Reserva” Madeira?

A

10-15 years old

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29
Q

How old is “Extra Reserve” Madeira?

A

15-20 years old

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30
Q

What is the min % of the vintage for a Colheita Madeira?

A

Minimum 85% required

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31
Q

What three towns are the center of Sherry production?

A

Jerez de la Frontera
El Puerto de Santa María
Sanlúcar de Barrameda

(DO regulations require Sherry to be matured in and shipped from one of these 3 towns)

32
Q

When did Sherry get protected as an appellation?

A

1933 (with the establishment of the Consejo Regulador)

33
Q

What are the two DO zones that produce Sherry?

A

Jerez-Xérèz-Sherry

Manzanilla-Sanlúcar de Barrameda

34
Q

What is “levante”?

A

A hot, dry wind that intensifies Jerez’s heat

It blows from the east and essentially cooks the grapes on the vine during ripening (said to drive men mad)

35
Q

What is “poniente”?

A

The humid Atlantic wind - it alternates with the levante, and promotes the growth of flor

36
Q

What is the soil that produces the best Sherry?

A

Albariza

37
Q

What is the largest pago (vineyard) in Jerez de la Frontera?

A

Macharnudo - over 2000ha

38
Q

Name three pagos in Jerez de la Frontera.

A

Macharnudo
Añina
Carrascal

39
Q

What are the three soil types of Jerez?

A

Albariza - chalky, porous, limestone-rich

Barros - higher proportion of clay - low-lying valleys Arenas - sandy - coastal areas

40
Q

What three grapes are authorized for Sherry production?

A

Palomino
Moscatel
Pedro Ximénez

41
Q

What are the two sub-varieties of Palomino in Jerez?

A 
Palomino Fino (more prevalent) 
Palomino de Jerez
42
Q

What clone of Muscat is used in Sherry?

A

Muscat of Alexandria

43
Q

Where is Moscatel cultivated for Sherry?

A

Arenas soil, near Chipiona

44
Q

What is “esparto”?

A

Grass mats used in Sherry production to dry grapes

45
Q

What is “soleo”?

A

The process in Sherry production in which the grape bunches are dried in the sun on esparto (grass mats) prior to pressing

(Generally: -1-3 weeks for PX & Moscatel and Palomino may be “sunned” but rarely for longer than 24 hours and often not at all)

46
Q

What is the common vine training method for Sherry production?

A

Vara y pulgar (stick and thumb)

47
Q

What three stages is the mosto de yema (must) divided into during pressing?

A

Primero yemo - free-run (60-70%)
Segunda yema - press wine
Mosto prensa - poor quality press wine for distillation

48
Q

Classically what vessel was used for Sherry fermentation? What is used today?

A

Traditional - New American oak butts of 600L

Today - temp-controlled stainless steel tanks of 50,000L capacity

49
Q

What is “yeso”?

A

Plaster, traditionally adhered to grapes in Sherry production, prior to pressing, which aided in clarification and produced tartaric acid

50
Q

What is “lenta”?

A

In Sherry production, a slow fermentation that lasts about a week

51
Q

What is the abv of Sherry wines, post fermentation when the base wine is separated from its lees?

A

11-12.5% abv

52
Q

In 2010, Sherry authorities decreased the minimum solera aging required before bottling from what to what?

A

From 3 years to 2 years

53
Q

What is “añada”?

A

Vintage

54
Q

What is a criadera?

A

A tier in the solera

55
Q

What is a Fino-Amontillado aged in Sanlúcar de Barrameda labeled?

A

Manzanilla Pasada

56
Q

What is cabaceo?

A

The process of assembling the final blend of a solera on a small scale and then applied proportionally to the wine at large

57
Q

Who trademarked the term almacenistas?

A

Lustau

58
Q

What is “Vino Dulce Natural”? What is the sugar range?

A

Wines produced solely from “sunned” grapes (Moscatel or PX)

Both - 180-500 g/L of RS

59
Q

In 2000, two new categories for Sherry was created, what are they?

A

Sherry Wines of Certified Age: VOS and VORS

VOS : Vinum Optimum Signatum (“Very Old Sherry”) -For soleras over 20 years old

VORS : Vinum Optimum Rare Signatum (“Very Old Rare Sherry”) - For soleras over 30 years old

60
Q

What is the proper serving glass for Sherry?

A

Copita

61
Q

What three colours does Marsala DOC produce?

A

Ambra
Oro (golden)
Rubino

62
Q

What is Ansonica?

A

A synonym for Inzolia on Sicily

63
Q

What grapes are used to produce Ambra and Oro Marsala?

A

Grillo
Catarratto
Inzolia (Ansonica)
Damaschino

64
Q

What grapes are used to produce Rubino Marsala?

A

Nerello Mascalese
Nero d’Avola (Calabrese)
Perricone (locally Pignatello)
(White grapes may comprise a max 30%)

65
Q

What is the synonym for Nero d’Avola on Sicily?

A

Calabrese

66
Q

What is the maximum sugar content for defined styles of Marsala?

A

Secco - maximum 40g/l of RS
Semisecco - 40-100g/l of RS
Dulce - minimum 100g/l of RS

67
Q

Which styles of Marsala are dry?

A

Vergine and Vergine Stravecchio (both fortified after fermentation)

68
Q

Who is one of the most revered Marsala producers?

A

Marco de Bartoli

69
Q

What is unique about vintage Marsala?

A

It refers to the year of fortification

70
Q

What two sweetening and colouring agents are used for Marsala?

A

Mosto cotto - cooked must

Sifone - a mistelle produced by fortifying unfermented must of overripe grapes

71
Q

What zones of North East Victoria in Australia are famous for sweet fortified wines?

A

Rutherglen and Glenrowan

72
Q

What is the grape of Rutherglen?

A

Brown Muscat (Muscat a Petits Grains Rouge)

73
Q

When was the Muscat of Ruthernglen Network established?

A

1995

74
Q

What logo denotes that a producer is a member of the Muscat of Rutherglen Network?

A

A stylized ‘R’ on the label

75
Q

What are the four voluntary classifications of Rutherglen Muscat?

A

Rutherglen Muscat (3-5 years)
Classic Rutherglen Muscat (6-10 years)
Grand Rutherglen Muscat (11-19 years)
Rare Rutherglen Muscat (20+ years)

76
Q

Name a few Floc de Gascogne producers.

A

Delord

Chateau de Laubade

Wine Knowledge (33 decks)

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