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WINE STUDY > WSA/NASA > Flashcards

WSA/NASA Flashcards

0
Q

What are the different service temperatures for every single type of wine?

A 
Sparkling                            43-46F
Young White                      46-50F
Aromatic White                  50-54F
Rose&Late Harvest   50-54F
Full Body White                 54-57F

Young Red 57-61F
Medium Body Red 61-64F
Full Body Red 64-68F

averages:
sparkling = 46
white = 50
Red = 64

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1
Q

What are the three main grapevine training systems called?

A
  • Goblet/Alberello system: the oldest training style still in use. The trunk is kept very short and the vine is pruned so that at its head only three upward-growing arms remain. Pruning method: shoots are kept short so only one or two buds remain. Yields low crop.
  • Guyot system: the most commonly used by quality European winemakers and also by quality conscious producers around the world, it is essentially a single cane pruning system. Each vine has only one cane preserved each year. The other main spur that is going to shoot out from the other side is preserved and will be used for next year’s cycle. Medium to low yields with good quality berries.
  • Cordon system: the one most used around the world. Pruning and tying the vine is relatively easy, requiring little experience or skill. Pretty short trunk with a permanent branch (cordon) trained along the side of the vine. The cordon is never pruned and bears a certain number of spurs which are usually subject to some spur pruning. Cordons can be monolateral or bilateral. Good for mechanical pruning and high hields sometimes mass production wines also.
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2
Q

Bottle Sizes

A 
Half-Bottle .375l
•Regular Bottle .75l
Liter 1l
•Magnum 1.5l
Jeroboam 3l
Rehoboam 4.5l
Mathusalem 6l
•Salmanazar 9l
Balthazar 12l
Nabuchodonosor 15l
Salomon 18l
Primat 27l
Melchizedec 30l
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3
Q

What is the ideal long term storage temperature recommendation?

A

Constant temperature between 50-55F / 10-13C

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4
Q

What are the 5 main and most common grapes of Port?

A 
Touriga Nacional
Touriga Francesca
Tinta Roriz
Tinta Cao
Tinta Barroca
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5
Q

Where do we find Aligote?

A

It’s the second grape of Burgundy

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6
Q

What are the two most important AOC of Provence focusing on red wine?

A

Bandol-focusing primarily on Mourvèdre (50%min). Closer to the coast with limestone+clay
Palette-focusing primarily on Grenache (80%min made up of red Rhone varietals). More inland with almost all clay

Both wines are big and structured

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7
Q

What are the roles of SO2(sulfur dioxide) in wine?

A
  • Antiseptic
  • Selective over Yeasts
  • Antioxidant
  • Clarification
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8
Q

What are the main wine regions of Champagne?

A 
Reims
Montagne de Reims
Vallee de Marne
Cotes des Blancs
Cote de Sezanne
Aube
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9
Q

List the three classification levels of Wachau wines

A

Steinfeder- up to 11.5% alcohol level
Federspiel- between 11.5~12.5%
Smaragd- minimum of 12.5% alcohol

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10
Q

When was the Judgment of Paris?

A

1976

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11
Q

When was the first AVA created, and where?

A

1980 Augusta, Missouri

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12
Q

What makes an AVA?

A

Geology (soil), Climate, Location (altitude)

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13
Q

What are the three main grapes of Marsala?

A

Inzolia
Grillo
Cataratto

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14
Q

What are the 5 most important Grand Crus of Alsace?

A 
Brand
Altenberg
Muenchberg
Moenchberg
Schlossberg
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15
Q

What is the main grape of Uruguay?

And its main wine regions?

A

Tannat

Canelones, Montevideo, San Jose

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16
Q

What are the respective appellations of Australia and South Africa that primarily focus on fortified wines?

A
  • Rutherglen, Victoria for Australia

- Constantia, CapeTown for South Africa

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17
Q

What is phylloxera?

A

From Greek “fullon”leaf+”kseron”dry, it is a plant louse that is a pest of vines.
It is originally native to eastern North America and especially thrives on vitis vinifera rootstock’s vines.

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18
Q

What are the 3 maturations/ripenesses in viticulture?

A
  • Technological (sugars) = alcohol
  • Phenolic (tannins and colors)
  • Aromatic (primary flavors/aromas) = complexity
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19
Q

What are the only 2 higher level DOCa in Spain?

A

Rioja

Priorat

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20
Q

What are the main grapes of Franciacorta DOCG? Method, styles, and lees ageing requirements?

A 
Chardonnay, Pinot Bianco, Pinot Nero
Traditional Method Only
NV 18months min sur lie
Vintage 30months min sur lie
Saten=blanc de blancs
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20
Q

What is the most important region for Cava? Its grapes? Minimum lees contact aging?

A 
Penedes
Macabeo, Xarel-lo, Parellada
but also Chardonnay, Malvasia Riojana
9 months regular
15 months reserva
30 months gran reserva (only dry)
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22
Q

What is the other famous Portuguese fortified wine besides Port?

A

Moscatel de Setubal

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23
Q

List the left bank Bordeaux classification, its chateaus and locations

A 
1855 Bordeaux Wine Official Classification (Napoleon 3rd) was based on the price at the time:
Premier Cru Superior(Ch.d'Yquem only,Sauternes, graves)
Premiers Cru down to Fifth Growths
Mouton-Lafite-pauillac (1973)
Mouton-Rotschild-pauillac
Chateau Margaux-margaux
Chateau Latour-pauillac
Chateau Haut Brion-pessac leognan,graves
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24
Q

List the right bank Bordeaux classification method, its chateaus and locations

A

Only St.Emilion is classified! None for Pomerol (Petrus is unclassified)
Premier Grands Crus Classes A- cheval blanc, pavie, angelus,ausone
Premier Grands Crus Classes B
Grands Crus Classes
Cru Classes
The classification is updated every 10years

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25
Q

10 steps of Champagne

A
  1. Must
  2. Primary Fermentation
  3. Cuvee
  4. Liqueur de Tirage
  5. Secondary Fermentation
  6. Maturation, sur lies aging
  7. Remuage
  8. Degorgement
  9. Liqueur d’Expedition
  10. Labeling
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26
Q

What term in Switzerland indicates a blend between gamay and pinot noir?

A

Dole

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27
Q

What are the two fundamental grapes of Tokaji Aszu’? How’s the sweetness level measured? What is the aging requirement?

A

-Furmint and Harslevelu
-Aszu is the ground paste of BOTRITIZED berries which is added to the must or wine
-the Aszu amount determines the sweetness level which is measured in PUTTONYOS:
3puttonyos 60g/l
4puttonyos 90g/l
5puttonyos 120g/l
6puttonyos 150g/l
-wine ages a minimum of 3 years (2in casks 1 in btl)

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28
Q

What are the three groups (categories) of spirits?

A 
-Distilled Beverages
36% min alcohol
2% sugar maximum
-Liquors
15% min alcohol with the addition of aromas or flavorings
10% sugar minimum
-Amari (bitter taste)
addition of bitter herbs
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29
Q

Cognac labels

A

The distillate is always blended:
VS or *** (youngest 2.5 years)
VSOP (youngest 4.5 years)
XO (youngest 6.5 years)

Fine champagne (blend from petite and grande champagne)
Grande champagne (cognac only from grande champagne)
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30
Q

What are the styles of Sherry?

A 
Fino
Manzanilla
Amontillado
Oloroso
Palo Cortado
Creams, Pedro Xenenez (PX), etc.
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31
Q

What is Eau de Vie?

A

The concentration of alcohol by distillation of fermented vegetal substances.

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32
Q

Components of distilled beverages (and percentages)

A

98% water and alcohol

2% acids, sugar, aromatic components

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33
Q

How would you describe the process of making wine vs. distillates?

A 
Wine = bio chemical process - (has room for navigation)
Distillates = physical process - (a precise scientific process)
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34
Q

Where does color come from in distilled beverages?

A

Barrel aging process or added caramel coloring

All distillates are white!

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35
Q

What are the 3 groups of spirits and their characteristics?

Give examples of each.

A
  1. Distilled beverages
    •36% alcohol minimum
    •2% sugar ‘maximum’
    whiskey, scoth, bourbon, vodka, gin, rum, grappa, sake, tequilla, calvados, framboise
2. Liqueurs
•always sweet, fortified
•Infused with aromas or creams
•15% alcohol minimum
•10% sugar minimum
absinthe, amaretto, frangelico, grand marnier
3. Amari 
•a bitter tasting liquere
•herbal liqueur drunk as digestif
•addition of bitter aromas and tastes always alpine herbs
•sometimes syrupy
Jaegermeister,
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36
Q

What are the components of the three concentrations of distillates?

A

1- Heads = methyl alcohol (volotile, evaporates)
2- Hearts = ethyl alcohol, aromas
3 - Tails = acids (heaviest - requires mort heat-discarded)

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37
Q

What are the 2 types of distillation methods?

Name an example of each.

A

1 - Pot still alambic = Discontinuous - the process is interrupted manually to finesse (cognac)

2- Mechanized = Continuous - done by computer and lesser in quality (Armagnac)

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38
Q

Cognac labels

A

VS = Three star - blend where youngest 2.5 yrs

VSOP = blend where youngest 4.5 yrs

Napoleon (XO) = blend where youngest 6.5 yrs

Fine Champagne = blend of 2 cognac from Petite and Grand Cahmpagne

Grand Champagne = Cognac only from Grand Champagne

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39
Q

What are 6 distilled spirits classifications and examples

A

1- WINE = cognac, armagnac, brandy
2- GRAPE POMACE = Grappa, Marc
3- MALTS/cereals, tubors, corn can make flour
(beer) = Gin, whiskey, scotch, bourbon, vodka, steinhager
4- SUGAR PLANTS = rum (sugar can) Tequilla (agave)
5- RICE = sake (Ka Pay, Sura, Choum)
6- FRUITS = Calvados from Normandy (apples), framboise, kirsch

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40
Q

formula for deriving proofs of distillates

A

double the alcohol content (or other way around)

80% alcohol = 160 proof

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41
Q

The 6 crus of cognac

What is the Cognac grape?

A 
1- Grand Champagne
2- Petite Cahmpagne
3- Fine Bois
4- Bons Bois
5- Bois Ordinaires
6- Borderies

Grape=Ugni blanc

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42
Q

What are some bad and superior cognacs?

A

Low end
Hennesey - Christian Brothers, Remmy Martin

High end
Frapin, Hine, Park, Camus

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43
Q

3 Cru of Armagnac

Armanac grape

A

1 - Bas Armagnac
2 - Tenareze
3- Haute Armanac

Collombard = grape

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44
Q

What happens when distillate ends up in the barrel after the pot still?

What is cask strength?

A

Diluted to 40% alcohol with water

The % of alcohol.
Undilluted alcohol is 60-70% alcohol - advise you to add your own water if undiluted

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45
Q

What is Bourbon Whiskey?

What is the most important flavor in Bourbon and where does it come from?

A

American whiskey a blend of different grains with 51% corn. Never say just Bourbon. Originated in Kentucky.
Cannot add color or flavor & aged 25 yrs to call bourbon

Vanillin from American oak+how the barrel was charred
Corn is agressive - must be flavored and smoothened in American Oak

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46
Q

How many times does distillate go through the pot still system?

A

2 to 3 times cognac

up to 40 times fro vodka - they ‘want’ to strip away all aroma to make it perfect blending.

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47
Q

Single malt vs blended whiskey

A

Single malt = Estate controlled cereal from 1 distillery house - they grow their own grain, make their own beer = more character and quality of raw material.
*concepts of single malt and blended are unique to Scotland - everything else is blended.

Blended = purchased and multi estate grain - everything in N.America is except Glen Bretton in Nova Scotia

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48
Q

Why is Grappa special?

What are the three types?

A

Maintains the character of the grape varietal - can even be single varietal - but the more its’ aged in oak the more it strips the varietal character

Grappa Giovane- unaged
Vecchia - 1 year in barrel
Stravecchia - 18 months in barrel

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49
Q

What is rum and what distinguishes it?

What is the French AOC?

A

Fermented sugar cane from the Carribean with the smell and flavor of molasses

Martinique AOC

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50
Q

What is a beer somm called?

A

Cicerone

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51
Q

What is beer?

What are its’ components?

A

Beer is a fermented cereal beverage.

Water, barley (rye or spelt), hops and yeast

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52
Q

What is malting?

A 
Maltose in cereal is a complex sugar that cannot be broken down by yeast. So the cereal is malted: made into simple sugar by allowing to germinate and hot water added to make a mash that can ferment.
1- add water to cereal
2- germination
3- toast - to stop germination
4- add more water - make mash
5- add hops
6- ferment

Now can ferment with the addition of selective yeast (no indigenous yeast for beer)

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53
Q

What are the 4 main characteristics (choices) of beer?

A

1- Which cereals used? (single, double, triple malt means more cereal added to increase sugars for higher alcohol.)
2- Which hops and how much? (How bitter?)
3- Top or bottom (high temp/low temp)
4- How was it toasted? (High toast/light toast=blonde)

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54
Q

Why does beer have foam?

A

Made in pressure controlled tanks where CO2 cannot escape and, like champagne, is carbonated.

Britain has less CO2(not as tightly sealed) because thought foam was a ripoff

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55
Q

What are hops?

A

The green, herbaceous flowers that provide flavor in the form of bitter units.

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57
Q

Top fermented

Bottom fermented

A

High temp - mash rises - bigger, thicker more powerful - more alcohol
Saccharomyces Cerevisiae yeast
popular in Britain and Belgium

Low temp - mash sinks - lighter, more elegant, more delicate
Saccromyceas Uvarum yeast

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57
Q

What is the main difference between a Trappiste and an Abbey style beer?

A

MAKE SURE YOU REVIEW AND KNOW THIS ANSWER

Made by monks originally - oily, thick, high alcohol still with floral
double/triple malt - higher alcohol
low toast (blonde)
58
Q

Lager

Pilsner

Ale

Witbier

Stout

Porter

A

Lager = bottom fermented, low toast , most common, lightest, thirstquenching

Pilsner = low fermented - low toast - bohemian hops- a lager with higher bitter units pilsner urquell czech republic

Ale= Great Britain most typical - IPA = Indian Pale Ale (but with xtra xtra bitter hops) Top fermented-single malt -High toast (amber)

Witbier=Made with wheat - more deliciate - bottom fermented
low toast, lighter, low alcohol and fruity

Stout = high fermentation, triple malt, high toast, heavy fat chewy dark

Porter = aged in oak having been used for Port wine- from Britain, top fermentation

59
Q

Bottle Conditioned

A

fermented in the bottle - they have yeast in them

60
Q

Lager & Pilsner

Ales - Stout & Porter

A

Bottom fermented - summer -light, refreshing, thirst quenching

Top fermented - winter - high extract, high alcohol

62
Q

Name 5 categories of sweet wine

A

1- SWEET - still - semi or fully sparkling
2- PASSITI - dry on vine - outdoor - indoor
3- FORTIFIED WINE - spirit - heat
4- FLAVORED WINES - herbs - roots
5- VINS DOUX NATURELLE - naturally sweet wines

63
Q

What is a sweet wine?

3 ways to stop fermentation-

A

First fermentation is stopped before yeast turns all natural grape sugar into alcohol.

Create an environment where the yeast won’t survive.
a- lower temp (refrigerate)
b-racking
c-add alcohol

64
Q

5 ways to increase the sugar in a wine

A

1- IN VINEYARD
1A- USE GRAPES WITH HIGHER SUGAR and thicker skin to resist during drying process. (i.e. Moscato, Malvasia, Grenache, Greco, Pedro Xeminez)
1B - ACHIEVE FULL RIPENESS
a-practices like canopy management
b- green harvest = riper fruit
c- Late harvest = decreases water in pulp
d- Sorting table = only ripest grapes chosen
1C - REMOVE WATER TO CONCENTRATE SUGAR
a- warm climate = air dry grape to make raisin wine
b- frosty climate = freeze water in pulp to make ice wine
c- damp climate = fungal infection to naturally desiccate grape (Botrytis Cinera, noble rot)
2- ADD SUGAR OR HONEY
a- before fermentation = chapitalization
b- after fermentation = unfermented must
3-FORTIFY - add distilled spirit before sugar fermented=marsala, sherry, port, madeira
4-FLAVOR OR AROMATIZE - fortify and infuse with sugar, spices and herbs
5- NATURALLY SWEET WINE - fortified with a neutral grape to 15% alcohol to stop fermentation = Vins Doux Naturelle a Languedoc-Roussillon tradition - Banyuls AOC)

65
Q

Sweet wine - Italy

Passito style by region in 
1- Piemonte
2- Veneto
3- Trentino Alto Adige
4- Emilia Romagna
5- Tuscany
6- Calabria
7- Sicily
A

1- Piemonte= Moscato d’Asti, Brachetto d’Acqui

2- Veneto= Recioto della Valpolicella
Recioto di Soave

3- Trentino Alto Adige= Vin Santo - dessert wine dried grapes (pressed Easter holy week)

4- Tuscany= Vin Santo -dessert wine dried grapes (pressed Easter holy week)

6- Umbria = Passito di Montelfalco Sagrantino

7- Sicily = Passito di Pantelleria

66
Q

Sweet wine - France

1 - Bordeaux - name 1 and classification
2- Alsace - name and describe 3

A

1- Bordeaux
Sauternes AOC, Premier Cru Superior Chateau d’Yquem, semillon and sauvignon blanc- Botrytis

2- Alsace
a. Cremant d’Alsace = sweet sparkling-hand picked, whole cluster, age 9 mo. sur lie - 2nd fermentation in bottle, blended

b. Vendage Tardive = late harvest, by hand, no destemming, no malolactic
c. Selection de Grains Nobles = only botrytis infected picked by hand, complex and intense

67
Q

Sweet wine - Germany

Pradikat - what is it and what are the levels?

A

6 levels of ripeness of berry measured by Ochsles. Not a true indication of wine sweetness as winemaker decides level of fermentation
1- Kabinett - 67-82 - normal vine ripeness
2- Spatlese - 76-90 Ochsle- late harvest (1 week later on vine)
3- Auslese - 83-100 Ochsle - selected bunches, late harvest usually w/ botrytis
4- Beerenauslese - 110-128 Ochsle- hand selected berries with botrytis - shriveled halfway
5- Trockenbeerenauslese - 150 Ochsle - dessert wine - 100% botrytis - shriveled berry like raisin - hand picked berry, riesling
6- Eiswein - min. 110 Ochsle - dessert wine - similar in concentration to BA, but grapes picked frozen on vine and pressed to separate out water - more concentrated

68
Q

Sweet wine - German

sweetness terms and sugar levels

A

1- Trocken (dry) 4-9 gr/l
2- Halbtrocken (medium dry) 9-18 gr/l
3- Lieblich (medium) 18-45 gr/l
4- Suss (sweet) 45+ gr/l

  • A trocken riesling is drier than an Xtra brut champagne
69
Q

Sweet wine - Hungary

Name the most famous style of sweet wine and historical significance

Which grape used

A

•Tokaji Aszu

  • The first botrytized grapes and wines were made in Tokay region in mid 1600s. A priest winemaker delayed the harvest of grapes due to an impending attack by the turks.
  • wine of Kings
  • was used to kill Rasputin

Furmint grape

70
Q

Sweet wine - Hungary

What is Aszu?

How is sweetness level measured?

What is Tokay Aszu?

A

Aszu = affected by noble rot

Aszu (botrytized berries) are ground into paste which is added to the wine or must.

The amount of aszu paste determines the sweetness measured in puttonyos - (3 to 6)

The sweet wine made with the addition of azsu paste 3 to 6 puttonyos

71
Q

Sweet wine - Hungary

Puttonyos levels

A

3 puttonyos = 60 gr/l = 6 to 9% residual sugar
4 puttonyos = 90 gr/l = 9 tp 12% residual sugar
5 puttonyos = 120 gr/l = 12 to 15% residual sugar
6 puttonyos = 150gr/l = 15 to 18% residual sugar

Reminder sparkling sugar levels
Pas Dose/Brut Nature- 3g/l max
Extra Brut- 6g/l max
Brut- 2g/l max
Extra Dry 12-17g/l max
Dry or Sec 17-32g/l max
DemiSec 32-50g/l max
Doux/Sweet over 50g/l

Reminder German sweetness levels
1- Trocken (dry) 4-9 gr/l
2- Halbtrocken (medium dry) 9-18 gr/l
3- Lieblich (medium) 18-45 gr/l
4- Suss (sweet) 45+ gr/l
72
Q

Sweet wine - Hungary

Szamorodni style

A

A sweet tokay wine style - only partially botrytized, matured oxidatively can be sweet to dry

73
Q

Sweet wine - Hungary

Difference between
Tokay Aszu Eszencia and
Tokay Eszanzia

A

Tokay Eszancia =
450-900 gr/l (syrup eat with spoon)
40 to 70 % residual sugar - off the charts
Made from free run juice of aszu berries - (weight of berries and goose quill under bunghole traditionally)
Can age forever
Less than 5% alcohol
Takes years to ferment

Tokay Aszu Eszenzia = 
180 gr/l (7 puttonyas)
more than 18% residual sugar
This is the addition of Takay Eszancia to 6 puttanyos regular Tokay Aszu. Still precious, not as much as former.
Sweetest Aszu
Made only in best years
Last vintage 2009
aged 5 years - three in barrell
74
Q

Sweet wine

Vin Santo

A

A passito style made in some Italian regions with dried out grapes and ‘pressed during Easter holy week’.

Most important is the one made in Tuscany
(V.S. del Chianti, V.S. del Chianti Classico, V.S. di Montepulciano)

Indoor drying (always ventilated, more or less)
Vin Santo (white) = Trebbiano Toscano + Malvasia
Occhio di Pernice (red only) = Sangiovese primarily
aged oxidatively for 3 years min. in very small local barrels called ‘caratelli’.

75
Q

Sweet wine

Passito

A

WARM CLIMATE METHOD
Wine made from dried grapes
Trebbiano, Malvasia grapes

Concentration technique to increase sugar, decrease water

Maximum extract, sugars, low yields, thick skin
Maintains good acid level

Open air = Passito di Pantelleria DOC Sicily - Volcanic
Indoor = Vin Santo

76
Q

Sweet wine

Eiswein wine (German)
Icewine (Canada)
A

COLD CLIMATE METHOD
•Grapes pressed while frozen which separates out the frozen water from concentrated must
•Most laws require below 19F before picking grapes
•Requires a special yeast - long time to feremtn
•Wines very sweet but with lots of balancing acidity

77
Q

Sweet wine

Botrytis Cinera - noble rot

A

DAMP CLIMATE METHOD
•A fungal disease that can destroy a crop of grapes or enhance the quality of wine.
•This noble rot dessicates ripe, healthy light skinned grapes (removes water, concentrates juice)
•Drier conditions follow wetter conditions when grapes are very ripe or partially dried. (i.e. rainstorm occurs just before harvest, then sun comes out and dries the grapes).
•Fungus causes small performations in the skin of grape allowing water to escape resulting in concentrated must

78
Q

Sweet wine

Botrytis regions, grapes and classification

A

Bordeaux, France = Semillon grape •Sauternes •Barsac

Tokay, Hungary = Furmint grape

Germany = Riesling grape •Auslese •Beerenauslese •Esiwein •Trockenbeerenauslese

Italy = Albana grape •Passito Riserva

79
Q

Sweet wine

Vins Doux Naturelle

A

Lightly fortified wine sweetened naturally by stopping fermentation with ‘grape spirit’.

Languedoc-Rousillon region of Southern France - Banyuls most popular made from Grenache

80
Q

Sweet wine

Name sweet wine styles from:
Hungary 
France (2 regions)
Sicily
Tuscany
Veneto
A

Tokaji Aszu in Hungary
Sauternes and Barsac in Graves, France (Chateux d’Yquem)
Selection de grain nobles in Alsace, France
Passito di Pantelleria in Sicily, Italy
Vin Santo in Tuscany, Italy
Recioto della Valpolicella, in Veneto, Italy

81
Q

Sweet wine

What is Asti in Piemonte famous for and describe

A

Asti Spumante - sweet sparkling
•higher pressure, more fizz
•higer alcohol
•Champenoise method

Moscato d’Asti - sweet sparkling
•lower pressure, less fizz
•lower alcohol therefor sweeter wines
•Charmat method (has to be to maintain aromatic varietal character )

82
Q

Sweet wine

Flavored Wines
What are some examples?

A

Flavored wines don’t have to be sweet (depending on winemaker’s choice of residual sugar) but are infused with various flavors and aromas

  • Vermouth - aromatized, fortified wine flavored with botanicals (Herbs, roots and wormwood)
  • Retsina - resinated with Aleppo pine resin
  • Barolo Chinato - Special tree bark is soaked in Barolo and made as a digestif - flavored with cinnamon, mint, vanilla
83
Q

Sweet wine

What is Retsina

A

It is a flavored wine made in the Attica region of Greece. It is primarily made from Savatiano and Assyrtyco grapes and has to be characterized by the addition of pine resin

84
Q 
Where are these wines made and from which grapes?
1- Cerasuolo di Vittoria DOCG
2- Nobile de Montepulciano DOCG
3- Taurasi DOCG
4- Aglianico del Vulture Superiore DOCG
A

1- The only DOCG in Sicily - Nero d’Avola and Frappato
2- Tuscany - Sangiovese
3- Campania - Aglianico
4- The only DOCG in Basilicata - Aglianico (rich volcanic)

85
Q

Aglianico

A
  • Primary red varietal of Campagna and (Bascilicata)
  • Best of Southern Italy - Barolo of South (like Nebbiolo)
  • First vine cultivated in Greece
  • Volcanic soils

•pair well with lambchops seared, breaded with eggwhite only - dill and sour cream - middle eastern and exotic

*Diego’s wine

86
Q

Sparkling

What are 7 sparkling wines around the world called? (3 in France - 2 in Italy) Method used and grape?

A

Champagne - France = CHAMPENOISE
Chardonnay, Petit Meunier, Pinot Noir

Cremant - France (everywhere else) = CHAMPENOISE

Mousseau - France = CHARMAT

Cava - Spain (Penendes) = CHAMPENOISE
Macabeu, Xarel-lo, Paralleda

Franciacorta - Italy (Lombardy) = CHAMPENOISE
Chardonnnay, Pinot Bianco, Pinot Nero

Prosecco -Veneto, Italy = ‘USUALLY’ CHARMAT
Glera grape

Sekt - Germany, Austria, Czech, Slovak = 95% CHARMAT
Riesling, Pinot blanc, Pinot gris and Pinot noir

87
Q

Sparkling

CHAMPAGNE METHOD

A

CHAMPAGNE METHOD
1- Base wine - 1st fermentation - malolactic encouraged
2- Assemblage - Blending
3- Liquer de Tirage -Add sugar and yeast cultures
4- bottling - sur latte (horizontally) in puptire. Capped with Bidule.
5- 2nd fementation - yeast + psugar = CO2
6- Lees aging - the more contact w/ lees the more complex. Bready, toasty notes.
7- Riddling - (Remuage) traditionally by hand to move lees toward neck of bottle - sur pointe
8- Disgorgement - freeze & remove plug containing dead yeast at bottle neck
9- Dosage - Liquere d’exposition - special sauce (secret) aroma and additional sweetness since so dry
10- Corking, caging

88
Q

Sparkling

CHARMAT

A 
CHARMAT - Sekt, Prosecco - cheaper -not for aging
1- Base wine - 1st fermentation
2- Assemblage - Blending
3- Liquer de Tirage -Add sugar and yeast TO TANK
4- Pressure tank
5- 2nd fementation - mousse en prie
6- Cooling
7- Clarification
8- Dosage - Liquere d'exposition
9- Corking, caging
89
Q

Sparkling

WHAT IS SPARKLING WINE?

A

Wine with CO2 to make it fizzy as result of 2nd alcoholic fermentation or CO2 injection. (Yeast eats sugar = ethanol and CO2)

90
Q

Sparkling

TRANSFER METHOD

A

TRANSFER
1-6 is the same as traditional -
7- Add to tank (bottles emptied under pressure into tank)
8- Clarification (Dosgae added then filtered to a bottle)
9- Re-bottling

91
Q

Sparkling

What are the different styles for making sparkling wines called?

A 
1- Traditional
2- Transfer
3-Tank/ Charmat
4- Asti
5-Methode Ancestral
6- CO2 injection
92
Q

Sparkling

Methode Ancestral

A
  • Partially fermented must is fermented in bottle
  • Yeast removed by disgorgement
  • Liquere de Tirage and Liquere d’Exposition not permitted

ex: Blanquette de Limoux - Languedoc - 1st sparkling wine in Frace

93
Q

Sparkling

What are the wine districts of Champagne?

A 
1 - Reims
2 - Reims Montagne
3 - Vallee de Marles
4 - Cotes des Blancs - exclusively chardonnay
5 - Cotes des Sezanne
6 - Aubes - mostly Pinot Noir
94
Q

Enology

Contents of wine
How many components are there and what are the main components? Be specific.

A

There are over 600 components of wine

WATER

POLYPHENOLS
•Pigments = anthocyanins (red), flavones (white)
•Tannin - tannin = antioxidant, add complexity to flavor - undesirable in whites
•Terpens

ACIDS
•Nonvolatile (fixed) Acids from grape = Tartaric, Malic, Citric = supply TASTE
•Volatile Acids from fermentation = accetic, succinic = supply AROMA, bouquet, fragrance

  • Malic acids from Malolactic fermentation
  • Lactic acid as byproduct or mall

ALCOHOL (Ethyl and Methyl) 9-17%

GLYCEROL- oily and odorless - gives wine more pleasant texture

RESIDUAL SUGAR

MINERALS

95
Q

Viticulture

Contents of grape berry and what do they do?

A

Grape cluster = berry (pulp, skin, seed), stem
Grape = skin, pulp, seeds

EVERYTHING GOOD IS IN THE SKIN:
•Sugar = determines alcoholic strength
•Polyphenols = Tannins (antioxidant), Anthrocyanin & flavones (colors), and terpens (flavor/aroma profile)
•Acids (fixed) = Tartaric, Malic, Citric (‘effects’ fermentation and flavor)
•Potassium = effects PH

96
Q

Enology

Main types of acids (and descriptions) found in wine

A

FIXED from GRAPE
1- Tartaric - fresh, palatable, elegant, crystalizes on cork
2- Malic = agressive, harsh, bad, kiwi, green apple
3- Citric = Sour, squeezed lime juice (prone to vinegar taint can turn to acetic acid)

VOLATILE from FERMENTATION
4- Acetic = nail polish, vinegar responsible for VA
5- Succinic = Vinous, fresh vine & must (young wine)

97
Q

Enology

Name 3 Tactile and 3 Flavor sensations

A

TACTILE
tannin, alcohol, polyalcohol

FLAVOR
sugar, acidity, sapidity

Temperature affects both - cold brings out hardness, warmth brings out softness

98
Q

Sparkling

1-Where is best fruit from?
2-Who made famous in 1668?
3- Who invented riddling and pupitres?

A

1- Cool sites (low sugar, high acidity)
2- Dom Perignon at abbey of Hautvillers (master blender)
3- Madame Veuve CLicquot

99
Q

Viticulture

Main condsiderations to make in the vineyard

A

1- Grape variety
2- Rootstock = phyloxerra dictated mostly (grafted rootstock - not vinifera)
3- Soil = limestone favorite soil
4- Microclimate - temp, light, rainfall can vary 10ft away
5- Cultivation method =training, pruning
6- Yield per vine = lower yield better wine more flavor
7- Harvest choices = late harvest? whole cluster press?

100
Q

Viticulture

What is terroir?
What are some factors that make up terroir?

A

Wine is an expression of the soil and the climate combined.
(Topsoil, subsoil, climate ‘sun, wind, rain’, slope of hill, altitude.)

1- Temperature both day and night
2- Annual rain distribution
3- No. of hours of sunshine
4- Deep structure of ground and ability to retain water
5- PH value and mineral composition of the ground
6- Shape of terrain - slope, closeness to water etc.

101
Q

Viticulture

What does vintage vs nonvintage mean in Europe?
What does reserve mean?

A

Nonvintage = blends where grapes are harvested
Vintage = 75% - 100% grapes harvested that year.
Reserve in Europe is a specially selected, usually longer aged vintage wine. Reserve means nothing in America. No regulation.

102
Q

Viticulture

What is wine?

A

A hydro alcoholic beverage - wine is not a natural product. It is chemically and bio-chemically produced. Man made.

Vitus Vinifera

103
Q

What does vintage vs nonvintage mean in Europe?

A 
Nonvintage = blends where grapes are harvested
Vintage = 75% - 100% grapes harvested that year.
104
Q

Viticulture

Where was the first wine said to have been made and when?

A

Mesopotamia (Syria) in 6,000BC

105
Q

Viticulture

What is selection marsalle?

A

Old world selection of vines. Taking cuttings from healthy old plants. Old form of propagation.
(Reverse of relying on clones.)

106
Q

Viticulture

Where was the first wine said to have been made and when?

A

Mesopotamia (Syria) in 6,000BC

107
Q

Viticulture

Why is low yield important?

A
  • plant can only bring limited fruit to ripeness by harvest
  • flavor compund low w/ more fruit. Wine is watery and insipid

•high yield = loss of qulaity, concentration & density
DECREASED MUST WEIGHT

108
Q

Viticulture

5 ways to reduce yield

A

1- choose correct training system = goblet
2- plant more densely= compete for nutrients
3-choose right vine clone (with less fruit set)
4-winter pruning = fewer shoots, smaller fruit set
5-summer pruning = some still green

109
Q

Viticulture

What is the vegetative cycle of the vine?

A
  • Dormancy
  • Bud burst - beginning of cycle of new vintage
  • Blooming (inflorescence) - flowers bloom, bees polinate
  • Bud set (fruit set) - fruit begins to form
  • Verasion (ripening) - change color- enrichment
  • Full ripening - polyphenols, sugars & aromas develop
110
Q

Viticulture

When is the best time to harvest?

A

When all three ripening periods converge (technological, phenolic and aromatic

111
Q

Viticulture

What does wine quality depend upon?

A

Yield control
canopy management
a terroir driven philosophy

112
Q

Viticulture

What is yield and what does it depend on?

A

Wine production statistic - measures how much a vineyard can produce.
AOC?DOCG regulates it
•vine age - old vine produce less fruit
•vine management practices = pruning, vine training, vine density, crop thinning (green harvest)
•region = alpine vs mediterranean - acidity vs sugar
•climate = frost can kill shoots
•weather = drought vs too much rain

113
Q

Viticulture

Organic Agriculture

A

•Certified and regulated by US Dept. of Agriculture’s National Organic Program (NOP)

•Prohibits use of synthetic chemical inputs
(fertilizer, pesticides, herbicides, GMO products)

•Organic inputs allowed = mulch, manure, compost
Spraying of leaves and flowers with less dangerous chemical called BORDEAUX MIXTURE increases resistance to disease. Used for a century.

114
Q

Viticulture

Biodynamic Agriculture

A
  • Organic farming system developed by Rudolph Steiner 1920s
  • Artificial fertilizers and biocides prohibited on the farm
  • Emphasis on farm animals vs machinery
  • Incorporates a metaphysical perspective - encourages timing cultivation and harvest activities to the lunar and astrological phases

Nicolas Joly in Savennieres Loire famous for this philosophy as Nature Assistant rather than Winemaker

115
Q

Enology

Smoothness/Hardness in wine attributed to:

A

Smooth= Glycerol (polyalcohol), Ethyl alcohol, Residual Sugar

Hard = Acids, tannins, mineral salts

116
Q

Enology

Name the three family types of smells (aromas)

A

Primary = (from grape) fruit, varietal terpens

Secondary = (from fermentation) mineral, floral, alcohol & esthers

Tertiary = (from aging) Brett, leather, forest floor, tobacco, smoke, oxidative

Complex wines must have all three
Young wine has no tertiary - Old wine has no fruit

117
Q

Enology

Step and choices a winemaker makes before fermenting

A

1- Stemming vs destemming = ex. Boujolais has no tannins - uses whole cluster press is stylistic choice - more agressive and bitter - the stem has woody tannin, stronger, rougher but can age better

2-Crush vs press = extraction of tannin and substance
crush is harder, but don’t want bitter, green woody tannins of seed - pressing avoids seeds - pressing always for finer wines. Quality of fruit (or vintage) determines this choice. Crush when you have crappy fruit and can’t get juicy fruit. Or bad vintage - ripeness off.

3- Must adjust or not? = old world/new world debate (Europe=don’t touch it)
a- Acidification = (tartaric acid added) notes of aspirin, spritzy - new world uses a lot, hot climate
b- Chapitalization = add sugar - cold regions can’t fully ripen- refined fructose added to help reach alcohol levels
c- Sulfidication = 99% wineries do it. Add sulfites to must. Avoids spoilage (antiseptic, antioxidant.) Avoid fermentation to start until I choose - inhibits organisms from acting.

4- choice of yeast = indigenous (mushroom, leather) or selective (banana, blueberry)

5- macerate or not - ferment with or without the skins. Or cryomacerate.

6- malo-lactic fermentation or not = chardonnay vs riesling - occurs naturally so must lower tempt to 50 choose not to

7- Devat (rack) then choose to filter or fining = All wineries rack and devat -removes yeast. Filtering a choice. Strips of terroir, but makes clear

8- Stabilization - add sulphites (astringent) kills bacteria to avoid form spoiling

9- Aging or not - Barrell? Bottle? Tank? Sell it?

10- Bottle and sell

118
Q

Enology

Yeast - what’s it called, where does it live?

1- Indigenous yeast

2- Selective yeast

3- What do you do to prevent indigenous yeast to grow if you’ve decided upon selective?

A

Sacchromyces Cerivesae - in powdery white bloom of berry

1- Enhances the recognition of terroir. More earthy, bretty.

2- Still a natural yeast, but is selected for various profiles - controlled outcome.

3- Dose it with sulfites. Selective yeast is stronger than the sulfites.

119
Q

Enology

1- Why is temperature control for fermentation important?

2- What is ideal temp?

3-a. When use cold fermentation?
b.When use warm fermentation?

A

1- 90% wineries use temp control. Letting it get too hot can cook the wine AND cause bacteria to grow which will contaminate wine. Up side, sometimes you want short, hot ferm. to extract only softest tannins in a high tannin grape.
White wine depends on primary aromas (fruit) that are volatile - heat evaporates them
Temp control keeps wine clean and develop more elegant fine wine - downside = takes longer

2- Ideal temp = 55-60

3- a- for coiffable, light, pleasant, thirst quenching, perfumy whites
b- for bigger, jammier, powerful extracted thicker red or white - but the danger is bacteria growing

120
Q

Enology

Cryomaceration

A

To garner more complexity from a white grape - need to get it from the skins without browning.

Macerate at very cold temperatures because white grapes don’t contain polyphenol (antioxidants) and oxygen can brown it.

About 4 hours at cold temperatures.

121
Q

Enology

Maceration - red grape

A

The longer the maceration the bigger the extraction (polyphenols) ex: Barolo = 2 weeks maceration -massive tannins age 50 years

122
Q

Enology

Rose

A

Brief maceration (1 hour)

1- Seigne A WAY TO MAKE A ROSE FROM A RED WINE
•Maceration 4 to 12 hours
•Extract light juice from bottom of tank leaving red wine at top
dark, bold, bigger closer to a red - Tavel in Rhone- tuscany puglia

2- Rose de Presse - WHOLE TANK USED FOR ROSE
•Cold temperature, soft press no more than 4 hours.
•Skins thrown away
pink, salmon, provence

123
Q

Enology

What is micro-oxgygenation?

A

Tiny amounts of oxygen infused into fermented wine

It polymerizes, removes VA and integrates wood flavor faster. (Wine which normally spends 1 yr in oak may mature in a few weeks.)

124
Q

Enology

1- Malo-lactic fermentation

2- What are some whites which contain some amounts of malic?

A

100% red wines do it
Choice to do it with whites

1 - 2ndary malolactic ferementation. Lactic bacteria (same as in yoghurt) responsible. They eat malic acid and produce lactic acid. NOT PRESENT IN GRAPES. Traditionally Spring starts process when temps reach 68. Lower the temperature to 60 to stop bacteria from activating if you don’t want malo-lactic.

Creamier (pastry cream), softer, buttery, milky

2- Riesling, Gruner Vetliner, Sancerre, N.Italy whites

125
Q

Enology

Tannins - what are they?

List in 4 components

A

Main components of Polyphenols. Tannins are antioxidants which preserve the wine and enable them to age. They also provide mouthfeel and texture to the wine. When the tannins polymerize they cause the wine to mellow, smooth and become more elegant.

  • NOBLE TANNINS = Highest quality found in grape skin - especially when ripe. 20-30% available phenols.
  • STEMS = harsh - even when destemed, some find their way in
  • SEEDS = woodiest, harshest, least pleasant
  • OAK = No more than 10% available tannins derived from new oak barrels. These tannins will not polymerize, therefore won’t change over time.
126
Q

Enology

Carbonic Maceration

A

Beaujoulis Nouveau

Used to produce very specific types of fruity, fresh, vinous wine. It will never age or have complexity or be sophisticated - coiffable, serve chilled low alcohol. Won’t age because no tannin (structure).

Young vineyard with not great fruit. Wineries make to use fruit they wouldn’t otherwise use.
•Full cluster thrown in tank
•seal tank and pump with CO2. A pressure environment. •The CO2 cracks the skin of berries. Yeast ferments juice in the tank.

CO2 speeds up process (it also diminishes complexity.)
Fast, warm fermentation makes super fruity but not complex. Never for fine wine.

127
Q

Enology

What are the 5 procedures that take place as wine ages?
Physiochemical procedures

A

Organoleptic profile

1- Tannin polymerization (softening)
2- Salinification of acids (higher sapidity)
3- Integration and confession (flaws come out and increase)
4- Tertiary character development
5- Color variation

128
Q

Enology

SS vs Oak aging vs Bottle

A

SS tank = Vibrant and youthful wines aged in steel tank 4 to 6 months to a year to preserve freshness and varietal characteristic - not meant to age

Wood = ‘Important’ wines age this way. Cost more to make and buy. that choice covers to some degree the varietally driven character.

Bottle= Reduction (not exposed to oxygen). Hyper sleep. Give wine opportunity to integrated all components and round itself out. ALL wines bottle age dat least 3-12 mo.

129
Q

Enology

4 question once decided on barrel aging

A

1- WOOD TYPE?
•Most noble wood = oak, gentle, elegant
•Slovenian = Neutral
•French = Elegant but impactful - vanilla, chocolate
•American = Most intense, powerful, overwhelming - coconut and eucalyptus (tobacco)
2- CHARRING = How much toasty, cacoa flavors can grape handle? Light, medium, heavy
3- SIZE = barrique 225l? tonneau 500l? Surface ratio - larger barrels = less oakiness
4- NEUTRALITY - the older the barrel gets, the less flavor it imparts.

130
Q

Enology

What is most important reason for aging in oak?

A

Oxygenates slowly (smoothens, softens) the wine. Oxygen enters through the barrell and mellows it. Adding chips doesn’t do this. Oxygen ages wine.

131
Q

Enology

Flaw

A

Integrated and elegant

1- Brett A = (Brettanomyces) barnyard, musky (Brunello - Cote Rotie)
2- Brett B = notes of bandaid
3- Sulfer Dioxide = SULFIDIZATION burnt match (screw caps - goes away when aerated)
4- VA = volatile acidity =vinegar, nail polish remover - comes from not properly controlling temperature during fermentation
5- Diacetyl = synthesized butter

132
Q

Enology

Fault

A

Disturbs the experience of the wine - cannot evaluate in a technical tasting

1- Corked - TCA - Trichloralanisole - most common wine fault 1 in 12 bottles but very specific - infection in cork from mold which feeds on chlorine - imparts a wet cardboard aroma- overused term
2- Heat damage - bad storage, cooked wine - poor transporting/shipping - anything over 86 degrees
3- Vinegar - exposure to acetic bacteria & oxygen
4- Hydrogen Sulfide = Rotten eggs - viticulturists’ fault (sprayed sulfer on crops too close to harvest)
5- Oxidation = browned or aged prematurely - improper storage(standing up so cork dries out). Smells rusted, over ripe apples, sherry like
6- Gout Lumiere = overexposed to light -displayed in window- canned corn-
7- High brett or high VA
8- Refermentation - gassy, frothy, fizzy in mouth

133
Q

Sparkling

What is in the Lees?

A

Deposits which settle after fermentation

  • dead yeast cells
  • bacteria
  • tartrate crystals
  • bits of grapeskin
  • fragments of pulp
134
Q

Enology

Some examples of wine made with unclarified must

A

Meursault, Puligny-Montrachet, Corton Charlemagne (white Burgundy)

Must is already very clean - hand selected grapes

135
Q

Enology

6 Soils, example of region, and expression on grape

A

1- GRAVEL = Medoc = river gravel and Marl
2- CHALK - Champagne = ideal for Pinot Noir and Chardonnay
3- LIMESTONE = pinot noir of Cote d’Or in Burgundy
Limestone and flint in Loire Valley (Pouilly fume)
4- SLATE = Mosel (Rieslings with slate notes)
5- TERRA ROSA = Coonewara Australia - henna red - Cabernet Sauvignon and Shiraz - lime and mint on nose
6- GNESSIC SOIL - only at foot of Vosage mountain in Alsace France

136
Q

Enology

Pros and cons
1-Cork
2-Screwcap
3-Synthetic

A

1-Cork
Pro- Biodegradable, age development, Tradition!
Con- TCA

2-Screwcap
Pro- Good for young fresh wine, chepa, convenient, no TCA low cork supply
Con- sulfidization (airtight), nonbiodegrabdable, anaerobic can’t age

3-Synthetic
Pro- No TCA, cheapest
Con- Nonbiodegradable, plasticides (toxic), not airtight (oxidation and can’t age properly)

137
Q

Enology

Must weight measurement in:
1- US
2- Germany & Switzerland
3- Italy, France, Canada
4- Austria
A

1- brick
2- Oechsle
3- Baume
4- KMW

138
Q

Beer

Trappiste vs Abbey style beer

A

Both beers are Ales which means they were top fermented with the use of Saccromyceas Cervisea yeast.

They both use rock candy sugar as an adjunct giving them a wine like flavor.
•Trappiste Ales are brewed by monks in the only 6 remaining monesteries that produce beer in Belgium (1 in Holland.)
•Abbey Ales, made to be in the same style, aren’t brewed by monks but commercially

139
Q

Fortified

Sherry 1 of 2
Region, grapes, soil, method

A

Sherry is a fortified wine (with Airen brandy grape spirit) from the Jerez DO in Adalucia Southern Spain which uses a fractional blending system. The other regions of the DO are Sanlucar de Barrameda and Puerto Santa Maria. Humidity characterizes the area.
•Albarizza soil = diatemoceous, white, cake mix, reflective (ripens grapes and non pourous (retains water must be tilled) and full of marine sediment and fossils.
•100% white grapes - 95% Palamino, Moscatel and Pedro Xeminez
•Solera system = Fractional blending and never ending aging system. Solera (floor) is the oldest chronologically in what was traditionally a pyramid of stacked American Oak barrels from oldest at bottom to newest at top. Sherry is bottled and sold from the bottom barrel which is replenished from the row above (Cridera #1) which in turn is replenished from the barrel above that. They’re never stacked higher than 5 barrels due to weight, the top barrel containing the freshest wine. The barrels are never emptied, so continue to mix with older and older sherry. The barrels are sometimes 100 years old,s o it is possible to have DNA form a 200 year old sherry in your glass.

140
Q

Fortified

Sherry 2 of 2
styles, characteristics and methods for making

A

2 main styles - Fino and Olorosso
Fino- the base wine is free run juice fortified up to 15% and put through the solera process. As a result of the microclimate, flor develops on the top layer in the barrel. This is frothy yellow yeast which protects the wine from oxygen. BIOLOGICAL aging.
Impart crips, fresh, yeasty, tangy quality.
Manzanillo- Fino which comes ONLY from microclimate and region of Sanlucar de Barrameda. Distinct marine traces, pronounced acidity and oysters.
Amantillado - Fino once completed is fortified slightly again and undergoes aging in solera with no flor. Partial oxidation results in deeper amber hue and nutty flavor.
Palo Contado - An unusual abnormality - a failed Fino made into an Olorosso. (When flor doesn’t develop properly.)
Olorosso - OXIDATIVE aging. The higher fortification of pressed grape wine prevents flor from growing. 18%. The addition of tannins and slow movement through solera makes more complex, richer, nuttier. Roasted nuts, toffee, fig, caramel - can be sweetened by PX
Cream- Olorosso sweetened with 15% PX grape - chocolate, licorice on top of Olorosso aromas
Pedro Xeminez - Passito style wine to sherry - black, thick, syrupy 200 grams residual sugar - also used just to sweeten others

141
Q

Fortified

Madeira
Region, grapes, soil, method, styles

A

Madeira is a fortified wine of a volcanic, subtropical island of Southern Portugal. The wine is characterized by being maderized (cooked) and aged.
Slightly sweet and fortified placed in barrels and heated to 140 degrees up to 5 months OR stored in hot attics for up to 20 years. ‘ESTEFAGEM’
Then cooled for 1 year to recover - then aged or sold.
The styles are also the grape varieties from direst to sweetest;
Sercial, Verdelho, Bual, Malmsey (Malvasia)
One red = Tinto Negro Mole

142
Q

Fortified

Marsala

A

Marsala is a fortified wine from Southern tip of Sicily with three classifications - color, sweetness. age. Tradition came from trying to save wine on long ship voyages by adding neutral spirit.

Oro = Golden color-Made from white grapes
Ambra = Amber - Made from cooked must of white grape
Rubino = Ruby (red) - Made from red grape

Secco, Semisecco, dolce

Fine has minimal aging, typically less than a year.
Superiore is aged at least two years.
Superiore Riserva is aged at least four years.
Vergine e/o Soleras is aged at least five years.
Vergine e/o Soleras Stravecchio e Vergine e/o Soleras Riserva is aged at least ten years.

Grape = White - Insolio, Grillo, Catarratta
Red - Nero d’Avola

143
Q

Fortified

Port
1 of 2
Everything but grapes

A

Fortified wine produced in Douro Valley - 70 miles from Douro to Oporto.
Typically sweet, red wine, often served as a dessert wine, comes in dry, semi-dry, and white varieties.
Addition of a neutral grape spirit known as aguardente
••WHITE PORT
SS tanks - cheap, volume, consume young
••RUBY - 3 yrs
••RUBY RESERVE - 5 yrs
Oxidative - barrel blends - lose color and volume
••TAWNY
••RESERVE TAWNY 7 yrs
••AGE INDICATED - 10, 20, 30, 40
••COLHEITO - 8 yrs (1 vintage)
Reductive ‘slow’ aging in bottles: Throws sediment-must decant- produces a wine which is smoother on the palate and less tannin.
••LBV (Late Bottle Vintage) - Aged 2 years longer than the declared vintage - lack of demand- Cheaper, has been filtered, does not need decanting
••VINTAGE PORT - From rare, single estate declared vintage years- not a blend must be decanted
••SINGLE QUINTA - Single estate non declared vintage

144
Q

Fortified

Port
2 of 2
Grapes

A 
Touriga Nacional
Touriga Francesca
Tinta Roriz
Tinta Cao
Tinta Barroca

WINE STUDY (10 decks)

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