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2019 MS Alexis Iaconis > Wines Of Process > Flashcards

Wines Of Process Flashcards

1
Q

How are the vinhos licoroso of Setúbal traditionally made?

A

The wines have a particularly pungent, floral fragrance, developed through a lengthy mace ration on Muscat skins- for up to six months- following the fermentation and fortification. The wines mature for up to five years prior to release.

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2
Q

What is an armazen de calor?

A

Gentle method of heating Madeira- room heated by steam pipes.

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3
Q

What are the main grapes for tinto port?

A

Touriga, Tinta Roriz, Touriga Franca, Tinta Cao, Tinta Barroca, Tinta Amarela, Sousão.

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4
Q

Main white port grapes?

A

Gouveio, Malvasia Fina, Voisinho, Rabigato, Esagana Cão, Folgasão.

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5
Q

Which subregion of the Douro is the hottest and the driest?

A

Douro Superior.

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6
Q

Where do the names “Baixa Corgo,” and “Cima Corgo” come from or refer to?

A

Literally means “below Corgo,” and “above Corgo;” Corgo is the river that divides the Douro.

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7
Q

What is the largest sub zone of the Douro where the majority of the famous quintas are located?

A

In the Cima Corgo. This subregion is 45% of the whole Douro.

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8
Q

Which subregion of the Douro has the mildest climate and the most rain? Also is considered the lesser quality subregion of the three.

A

Baixo Corgo

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9
Q

The Douro River has many tributaries- what are they and how do they impact the region?

A

The Varosa, Corgo, Tavora, Torto, and Pinhão form the backbone of the mountain landscape.

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10
Q

What is the difference between a quinta and a casais?

A

“Casais” is a small landholding versus a quinta which is usually a large estate.

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11
Q

What is the max yield in the Douro for port production?

A

55hl/ha for reds and 65hl/ha for whites.

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12
Q

What percentage must the “preferred” grapes be for port?

A

60% of the blend must be the preferred varietals.

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13
Q

What is aguardente that us used for port production?

A

It is a 77% neutral grape spirit.

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14
Q

How is port fortified specifically?

A

Aguardente (77% neutral grape spirit) is added in a 1:4 ratio when the wine has fermented 1/3 dry.

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15
Q

How big was the typical port pipe?

A

550 liters, although the Vila Nova de Gaia pipes were 620 liters and the port shipping pipes were 534 liters.

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16
Q

What are three styles of port that would not have a a vintage date on them or age designation?

A

Ruby Port
Ruby Reserve
Tawny Port
Reserve Tawny

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17
Q

Tawny Port with Indication of age can have which age designations on the label?

A

10, 20, 30, 40 years old.

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18
Q

What is Colheita Tawny?

A

Colheita means “vintage” in Portugal. This is a vintage dated tawny port with 7 years minimum in cask. 10-30 year old wines can be labeled “velha,” or if over 40 years old “muito velha.”

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19
Q

What would “velha,” or “Muito velha,” indicate on a bottle of Tawny port?

A

“Velha” would indicate that the tawny port is 10-30 years old. If the wines are over 40 years they can be labeled “muito velha.”

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20
Q

What is garrafeira port?

A

Ports from a single year which are aged in wood for a short time and longer in glass demijohns. After 20-40 years they are decanted and bottled.

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21
Q

Which grape in port production is known as “red dog?”

A

Tinto Cão,” which is the least planted of the main grapes

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22
Q

What are the most important red grapes for port production?

A

Due to the desire to start mechanizing the vineyards and extensive replanted happened in the Douro which is when the most important grapes were singled out and focused on. They are Tinto Cão, Tinta Roriz, Touriga Francesca, and Touriga National.

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23
Q

Which is the most planted red grape in the Douro?

A

Touriga Francesca. This is a drought resistant grape.

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24
Q

Which is the oldest winery in the Douro which is still in production?

A

Croft which was founded in 1588.

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25
Q

Which is the only company in Madeira to use the “armazem de color” method for heating wines?

A

The Madeira Wine Company

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26
Q

What is the soil type in Madeira?

A

Basaltic bedrock

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27
Q

What is “Cuba de Calor?”

A

This is a low-cost form of Madeira production. Heated water pipes around tanks of wine are heated at 130 degrees for 90 days minimum.

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28
Q

When is the earliest that a bottle of Madeira can be released?

A

The minimum aging is October 31 the second year after harvest.

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29
Q

What does the term “reserve” indicate on a bottle of Madeira?

A

That the wine has been aged for at least 5 years before bottling.

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30
Q

What does “Special reserve” indicate on a bottle of Madeira?

A

That the wine has been aged for 10 years before bottling.

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31
Q

Which wine would spend more time aging before bottling, a Madeira labeled “special reserve,” or one labeled “extra reserve?”

A

Special reserve is aged 10 years

Extra Reserve is aged 15 years

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32
Q

What are the rules for a Colheita Madeira?

A

Must be a single vintage and be aged at least 5 years.

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33
Q

What would be the label designation for the oldest Madeira and Port wine which aren’t vintage dated?

A

For Port it would be “Muito Velha,” which would be over 40 years old. For Madeira it would be 50 year.

34
Q

Why is vintage Madeira referred to as “Frasqueira?”

A

“Vintage,” is a trade marked term by Port shippers.

35
Q

What is the difference in aging requirements for Vinho de Canteiro and Vinho de Estufagem?

A

Vinho de Canteiro is aged 2 years in wood and bottled the third year. Vinho de estufagem is bottled after 12 months.

36
Q

Which grape is known as “Listan Blanco?”

A

Palomino

37
Q

What is the permitted alcohol range for Madeira?

A

17-22%

38
Q

When is the earliest that a Colheita Port can be bottled?

A

The fifth year after the harvest

39
Q

What is the minimum aging for a solera Madeira?

A

Must spend at least 5 years in the solera. No more than 10% can be drawn off at time.

40
Q

What are all the non-vintage age designations that Madeira can have on the label?

A

Reserve, Special Reserve, Extra Reserve, 5 year, 10, 20, 30, 40 and 50 year.

41
Q

What is “seleccionado,” Madeira?

A

Madeiras that can also be labeled “Finest, Choice, and Select.” These are blended wines that are three years old but younger than 5. They are Tinta Negra grapes which have been heated in estufagem.

42
Q

What is the minimum aging for a colheita Madeira?

A

must be aged for 5 years at least.

43
Q

Name three main pagos in Jerez?

A

Macharnudo, Añina, and Carrascal

44
Q

What is the minimum yield of Jerez Superior v. everywhere else?

A

80hl/ha v. 100hl/ha

45
Q

Wines that are makes “palo,” are fortified to which percentage?

A

15-15.5%

46
Q

What is “sobretablas?”

A

This is an intermediary stage for wines which are marked with a gouda. The wine’s evolution may be redirected for a period of 6 months to a year. Wines are monitored and classified for a second time.

47
Q

A sherry that is labeled as “Dos Rayas,” would be headed where?

A

Sherry vinegar bound! Low quality.

48
Q

If a sherry wine is labeled as “raya,” where is this wine headed after sobretablas?

A

This means that the yeast has died completely during the sobretablas stage. The wine is fortified to 17-18% and emerges as oloroso.

49
Q

How would you define a Palo Cortado style of Sherry?

A

Flor is present during the sobretables stage. The wine is redirected from the path of fino due to the richness of the wine and redirected to an oxidative path of aging. The wine is fortified after sobretablas to 17% destroying the flor.

50
Q

If a sherry is labeled as “palma,” during the sobretablas stage, what style of sherry will this likely become?

A

A delicate sherry in the fino styles.

51
Q

What is “Palma Cortado?”

A

A robust fino which may emerge as an amontillado.

52
Q

What is the minimum time in solar for a sherry wine?

A

2 years.

53
Q

What does the term “trasiegos,” mean?

A

Moving wine from criadera to criadera in sherry bodegas.

54
Q

What is the term “Cabeco,” mean?

A

This is the sweetening and blending of sherry.

55
Q

What are three sweetening agents for sherry?

A

Dulce Pasa, Dulce de Almibar, and Mistela. Dulce Pasa and Mistela are produced from must of sunned Moscotel or Pedro Ximenez grapes. Dulce de Almibar is invert sugar and fino.

56
Q

How are the wines of Sanlucar de Barrameda different from those of Jerex in style?

A

The specific climatic conditions of Sanlucar are responsible for a higher humidity and cooler, more constant temperatures than those found in inland bodegas, which contributes to a higher yield of flor. The thicker layer of flor protects the wine even more from air contact, resulting in a slightly lighter variety of Fino, containing virtually no glycerol and combining dry, saline notes with a fresh, zesty liveliness. Manzanilla typically displays more coastal aromas than a Fino, like seaspray, salt or even iodine.

57
Q

What is the difference in style of Manzanilla Fina and Manzanilla Pasada?

A

Manzanilla (sometimes Manzanilla Fina to differentiate from the Manzanilla Pasada) is the traditional Manzanilla sherry, typically bottled around 3 to 5 years. Maturation of at least 2 years is prescribed by law.
Manzanilla Pasada is a richer, older Manzanilla in which the flor starts to fade (usually around 6 to 7 years). Until recently, some of the popular Manzanillas like La Gitana or La Guita were released as a Manzanilla Pasada, but due to their popularity and the consumer’s preference for a lighter style, nowadays they are bottled as younger wines.

58
Q

What are the name of the closest mountains to the Jerez regions?

A

The Cadiz Sierra Mountains

59
Q

What is the name of the main rivers in Jerez?

A

The Gaudalquiver and Gaudalete Rivers

60
Q

What is the name of the bay in Jerez?

A

The Bay of Cadiz

61
Q

What is the Sherry region commonly known as?

A

Marco de Jerez

62
Q

Why are Sherry casks painted black?

A

The “bota jerezana”, the classic Sherry Cask, painted matt black so any leaks are easily spotted, and with a capacity of 600 litres, is the most common in the bodegas of the area although there are different sizes like the “bota chica” or small butt (500 litres), the “media bota” or half butt (250 litres) or the “bocoy” (700 litres) among others.

63
Q

What is the rainfall of the Jerez region?

A

Levels of rainfall are quite high, on average 21 inches, usually falling in autumn and winter. July is the truest month. With certain exceptions, this amount of water is sufficient for the correct evolution of the vines, supplemented as it is by the all important nocturnal humidity provided by the nearby Atlantic Ocean.

64
Q

Climate of Jerez?

A

The prevailing climate of the Jerez region is warm as a direct consequence of its low-lying latitude, it being one of the most southerly winegrowing regions in Europe (the town of Jerez sits on latitude 36º North). Summers in the region are dry and marked by high temperatures, thus provoking equally high levels of evapotranspiration, though the proximity of the Atlantic Ocean has an important role to play in maintaining levels of humidity and moderating temperatures, something that is more evident at night.

65
Q

How are grapes destined for sweet styles of Sherry dried?

A

The grapes of the Pedro Ximénez and Muscat varieties are spread out under the hot sun on mats made of dry grass, or “esparto”. The objective is to achieve what is known as the “pasificación” of the grape, literally for it to turn into raisin, as the water contained inside the grape evaporates; for this reason the grapes are covered at night so as not to absorb moisture in the early morning. The duration of this process varies according to prevailing climatic conditions, and may go on for over a week.

66
Q

What is the permitted press yield for Sherry?

A

The Regulations of the Denomination of Origin governing extraction methods state that only those musts obtained from a maximum yield of 70 litres for each 100kg of grape may be used to produce Sherry Wine. The rest of the must obtained by higher levels of pressure may be used to produce other, non-classified, wines, for the production of wine for distillation or to obtain other sub-products.

67
Q

What does “pies de cuba” refer to in Sherry production?

A

The start of fermentation is normally instigated by means of what are known as “pies de cuba”. Once the musts have been cleaned by the de-mudding process and are in the fermentation tanks, must already in full fermentation is added to the clear must in a proportion that varies between 2 and 10% of the total volume of liquid. This speeds up the start of fermentation and at the same time provides the opportunity to introduce a previously selected strain of yeast as a fermenting agent. Although the pie de cuba operation is sometimes carried out using spontaneous yeasts, more and more registered Denomination firms are opting to use indigenous yeasts selected to produce sherry wines of the best oenological and sensorial characteristics.

68
Q

What does “pasta” mean in spanish?

A

It’s their word for raisin

69
Q

What are “redores?”

A

This is the name for the esparto grass matts for sunning grapes for Sherry production

70
Q

What is a “pasera?”

A

Once harvested the grapes are spread out on paseras, special sites set aside for drying out the fruit in the sun, a process known as “soleo”, or sunning.

71
Q

What is the Portugeuse word for fortification?

A

Beneficio

72
Q

What is a lagares?

A

This is the large concrete tank in which port grapes are crushed.

73
Q

What are the sweetness levels for Port?

A 
Extra seco: 17.5-40
Seco: 40-65
Meio Seco: 65-85
doce: 85-130
Muito doce: 130+
74
Q

What is an “Alquintara?”

A

Pot still named for the Arabs who introduced distillation to Jerez in 711. This is used for Brandy de Jerez production. Airen or Palamino grapes heated over oak fire to distill.

75
Q

The vintage date on a bottle of Marsala indicates what?

A

This is the year of fortification, not harvest.

76
Q

What are the age categories for Malaga?

A 
Malaga Palido- 6 months oak
Malaga- 6-24 months
Malaga Noble- 2-3 years
Malaga Anejo- 3-5 years
Malaga Transanejo- min 5 years.
77
Q

What is Fondillon?

A

This is a wine from Alicante. Made in the Solera, its an oxidative dessert wine made from overripe Monastrell. Aged for 10 years. Unfortified and has no wood flavor.

78
Q

What is Vino Tostado?

A

This is from Ribeiro, a dried grape wine that can be white or red. Made from the primary grapes of Ribeiro which are Godello, Treixadura, Loureiro and Albariño, Tempranillo, Mencia, Caino and Brancellao.

79
Q

What is Ojo de Gallo?

A

This is a rose style wine from Txakolina, specifically the region of Bizkaiko. Must be 50% ondarrabi Beltza.

80
Q

In which region would you find Malvasia de Sitges?

A

This is a sweet fortified wine of historical importance in Penedes.

2019 MS Alexis Iaconis (48 decks)

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