Csm Level Ii - Sherry, Port, Madeira And Marsala

Front 1

What is a mistelle?

Back 1

Grape must is fortified prior to fermentation. Also known as vin de liquer

Front 2

When was the Douro first demarcated?

Back 2

1756

Front 3

What is the beneficio authorization?

Back 3

The maximum amount of wine that may be fortified granted by the IVDP

Front 4

What is the scoring system of a beneficio authorization?

Back 4

Max 2361 points
Matrix of 12 factors
> 1200 - A
1200 to 1001 - B
1000 to 801 - C
800 to 601 - D
600 to 401 - E
400 to 201 - F

Front 5

What are the soil and climate factors in a beneficio authorization?

Back 5

Location
Altitude
Exposure
Bedrock
Rough matter
Slope
Shelter

Front 6

What are the vine factors in the beneficio?

Back 6

Type of vine
Planting density
Yield
Training system
Vine age

Front 7

What are the maximum yields for red grapes in Port? White grapes?

Back 7

55 hl/ha
65 hl/ha

Front 8

What are the preferred red grapes in Port?

Back 8

Touriga Nacional
Touriga Francesa
Tinta Roriz
Tinta Cao
Tinta Barroca
Tinta Amarela
Tinta Francisca
Bastardo
Mourisco Tinto

Front 9

What percentage must be preferred grapes in Port?

Back 9

60%

Front 10

What are the preferred white grapes in Port?

Back 10

Gouveio
Malavasia Fina
Viosinho
Rabigato
Esgana Cao
Folgaso

Front 11

What is Vinhos ao Alta?

Back 11

Vertical row planting system in Portugal

Front 12

Are grapes destemmed in Port?

Back 12

Yes, fully or partially

Front 13

What are the open granite troughs where Port is crushed?

Back 13

Lagares

Front 14

What is a quinta?

Back 14

A Port house

Front 15

What is an autovinifier?

Back 15

An Algerian technology which uses the pressure of the gas released during fermentation to pump over the wine

Front 16

How long is Port fermentation?

Back 16

2-3 days

Front 17

What is Beneficio? When does it occur?

Back 17

Fortification of wine with spirit after about 1/3 of sugar content has been fortified into alcohol

Front 18

What is aguardente?

Back 18

77% abv neutral grain spirit, means "burning water"

Front 19

What is the final ABV level in port?

Back 19

19-22%

Front 20

What is the typical ratio of Port to aguardente?

Back 20

4:1

Front 21

What is a pipe?

Back 21

Traditional barrel used for aging and shipping port. Douro Valley is 550L while Vila Nova de Gaia is 620L. Size to ship Port is 534.24

Front 22

What are the two major Port styles?

Back 22

Ruby and Tawny

Front 23

What is Ruby Port?

Back 23

Often aged in bulk (wood, cement, stainless) for 2-3 years prior to bottling, no vintage date

Front 24

What is Ruby Reserve Port?

Back 24

AKA Premium Ruby (replaced the term Vintage Character)

Front 25

What is Villa Nova de Gaia?

Back 25

A suburb of Oporto, traditionally where Port was aged (ceased to be mandatory in 1986)

Front 26

What is Vintage Port?

Back 26

1-3% of production
Average declaration of 3 per decade
Must be authorized by IVDP
Aged in cask before being bottled by July 30 of 3rd year after harvest

Front 27

What is Single Quinta Vintage Port?

Back 27

Vintage port from one estate's harvest
Often happens when a Port house cannot confidently declare a vintage

Front 28

What is LBV Port?

Back 28

Spends 4-6 years in cask prior to bottling
Always of a single vintage but quality varies
Filtered prior to bottling and will not require decanting
Superior styles are not filtered and will improve with bottle age (Envelhecido em Garrafa)

Front 29

What is Tawny Port?

Back 29

Without an indication of age, it means the wine does not undergo extensive cask aging

Front 30

What is Reserve Tawny?

Back 30

Ages for seven years prior to bottling
Blended from several vintages
Will not improve with additional bottle age

Front 31

What is Tawny with Indication of Age?

Back 31

May be labeled 10, 20, 30 or 40
Get an oxidative, rancio state
Uses high quality fruit and matured in seasoned wood
Racked annually, often topped off with young wine
Age on label isn't actually an indication of age

Front 32

What is a Colheita Tawny?

Back 32

Vintage dated port that spends minimum of 7 years in cask

Front 33

What are the sub-regions of Douro/Porto DOP?

Back 33

Baixa Corgo
Cima Corgo
Douro Superior

Front 34

What are the characteristics for 2007 Port?

Back 34

98 WS
Structured and refined, good balance with ripe fruit and polished tannins

Front 35

What are the characteristics for 2003 Port?

Back 35

98 WS
Balanced with fresh fruit and aromatics, powerful tannins

Front 36

What are the characteristics for 2000 Port?

Back 36

97 WS
Aromatic, rich and ripe, serious structure

Front 37

What are the characteristics for 1997 Port?

Back 37

96 WS
Lovely aromas, firm tannin backbone and ripe fruit

Front 38

What are the characteristics for 1995 Port?

Back 38

92 WS
Extremely fruit, well-structured with fine tannins

Front 39

What are the characteristics for 1994 Port?

Back 39

99 WS
Classic vintage with superlative structure, fabulous harmony

Front 40

What are the characteristics of 1992 Port?

Back 40

94 WS
Concentrated, tannic and fruity

Front 41

What are the characteristics for 1991 Port?

Back 41

93 WS
Racy, harmonious, rich

Front 42

What is the island of Madeira?

Back 42

Subtropical volcanic island 625 off the coast of Portugal

Front 43

What is torna viagem?

Back 43

"Round trip" refers to aging Madeira on ships as ballast

Front 44

What is Madeira DOP?

Back 44

Islands of Madeira and Porto Santo that produces Madeira wine

Front 45

What are the terroir of Madeira?

Back 45

Subtropical maritime climate
Steep , nearly vertical, slopes with volcanic soils enriched by potash

Front 46

What are poios?

Back 46

Walls of basalt stone that surround terraces in Madeira

Front 47

What is latada?

Back 47

Low training trellises in Maderia's unique pergola system

Front 48

What are levadas?

Back 48

Series of canals on Maderia that make agriculture possible

Front 49

What are the three types of companies involved in Madeira production?

Back 49

Production companies
Shipping companies
Partidistas, who store wine and sell at maturity

Front 50

What are the four noble grapes of Madeira?

Back 50

Sercial (Esgana Cao)
Verdelho (Gouveio)
Boal (Bual, Malvasia Fina)
Malmsey (Malvasia Candida)

Front 51

What are the lesser known grapes in Madeira?

Back 51

Terrantez (Folgaso)
Bastardo (Trousseau)
Tinta Negra Mole (Pinot Noir x Grenache)

Front 52

What is special about the Tinta Negra Mole?

Back 52

Accounts for 80-85% of Madeira's production
Nicknamed "Whore of Madeira" when it arrived after phylloxera along with American hybrid grapes
Non-varietal bottlings often have high proportion

Front 53

What is the sweetness level in Madeira, from sweetest to dryest?

Back 53

Malmsey
Bual
Verdelho
Sercial

Front 54

What types of Madeira are made with Terrantez?

Back 54

Both sweet and dry styles

Front 55

How are Sercial and Verdelho made?

Back 55

Harvested last and separated from skins prior to fermentation

Front 56

How are Bual and Malmsey are made?

Back 56

Harvested first and undergoes a short fermentation on skins

Front 57

How is fortification done in Madeira?

Back 57

95% abv grape spirit is used
Malmsey only ferments a few hours before mutage
Dry Maderia is fortified afterwards

Front 58

What is the minimum abv in Madeira?

Back 58

17%

Front 59

What two processes are used in Maderia?

Back 59

Estufagem
Canteiro

Front 60

Describe the Estufagem process?

Back 60

Heating in estufa (stainless steel vats) to 113-122 for three months
Afterwards a rest (estagio) for min 90 days for cask aging
May not be released until 2 years after harvest
Cheaper wines are fortified after estufagem process

Front 61

What are armazens de calor?

Back 61

More delicate version of estufagem process where roomes are warmed by nearby tanks or steam pipes
Utilizes lower temperature for longer periods of time

Front 62

What is the canteiro method?

Back 62

Wiens are cask aged for two years in lodge attics, warmed by the sun
May be bottled at minimum of three years of age
Best are in cask for up to 20 years before transferred to glass demijohns for long-term storage
May need to be re-fortified before bottling

Front 63

Describe Sercial?

Back 63

Driest Maderia
High acid with youthful citrus notes

Front 64

Describe Verdelho?

Back 64

Medium dry wine with high acid and a smoky, honeyed character

Front 65

Describe Bual?

Back 65

Medium sweet, rich style of wine
Acid still dominates the finish
Highly aromatic, caramel, roasted nut, coffee notes
Tends to be darkest

Front 66

Describe Malmsey?

Back 66

Sweetest and softest in style
Toffee, vanilla and marmalade

Front 67

What is Rainwater?

Back 67

Madeira style popular in the US
Madeira typically made with Tinta Negra Mole
Min 3 years old
Medium dry and light in style

Front 68

What is Seleccionado?

Back 68

Madeira often labeled Finest, Choice or Select
Blended wine 3-5 years in age, mostly from Tinta Negra Mole and heated in estufagem

Front 69

What is Reserve (Reserva) Madeira?

Back 69

Blend aged 5-10 years old

Front 70

What is Special Reserve (Riserva Especial) Madeira?

Back 70

Blend aged 10-15 years old
Often made of a single noble varietal, heated by canteiro method

Front 71

What is Extra Reserve Madeira?

Back 71

Blend aged 15-20 years old
Often made of a single noble varietal, heated by canteiro method

Front 72

What is 20/30/40 year old Madeira?

Back 72

Blended Madeiras where the age indicated is the minimum age of the blend

Front 73

What is Solera Madeira?

Back 73

Madeira wines produced by fractional blended and canteiro method
No longer allowed by the EU but still available on the island

Front 74

What is Colheita Madeira?

Back 74

Vintage Madeira (85% from stated vintage) aged minimum five years priot to bottling
Blend or a single varietal

Front 75

What is Harvest Madeira?

Back 75

Single vintage Maderia aged 5-10 years

Front 76

What is Frasqueira (Garrafeira) Madeira?

Back 76

Vintage Madeira aged minimum 20 years in cask
May be single varietal or blend
Minimum 85% of vintage requirement means often topped up with younger wines
Produced by canteiro method
Epitome of Madeira

Front 77

What is Vinho da Roda/Torno/Volta Madeira?

Back 77

Wines that went around the equator

Front 78

What is Sherry?

Back 78

Fortified wine from Andalucia on the southern coast of Spain

Front 79

When did Sherry get its Consejo Regulador?

Back 79

1933

Front 80

Describe the geography of Sherry

Back 80

Located in the coastal province of Cadiz, bordered by the Guadalquivir River in the NW and town of Chiclana de la Fronera in the SE

Front 81

What are the three major towns of Sherry?

Back 81

Jerez de la Frontera
El Puerto de Santa Maria
Sanlucar de Barrameda

Front 82

What are Sherry's two DO zones? How are they different?

Back 82

Jerez-Xeres-Sherry
Manzanilla-Sanlucar de Barrameda
Almost identical, but the latter must be aged in Sanlucar de Barrameda

Front 83

What are the levante and poniente?

Back 83

Levante - Hot, dry wind that blows from the east and cooks grapes on the vine
Poniente - Humid Atlantic wind that promotes the growth of flor

Front 84

What are the soil types in Sherry?

Back 84

Albariza
Barros
Arenas

Front 85

What is Albariza?

Back 85

Chalky, porous limestone rich soil of white color which produces the best Sherry
Moisture retentive and friable soil structure

Front 86

What is Barros?

Back 86

Soil in Sherry with higher proportion of clay and prominent in low-lying valleys

Front 87

What are Arenas?

Back 87

Sandy soils in Sherry common in coastal areas

Front 88

What are the approved grapes in Sherry?

Back 88

Palomino (Listan)
Pedro Ximenez (PX)
Moscatel (Muscat of Alexandria)

Front 89

What is the most widely used grape in Sherry?

Back 89

Palomino, which has approx 95% of acreage

Front 90

What are the two sub-varieties of Palomino?

Back 90

Palomino Fino (higher yields and disease resistance)
Palomino de Jerez

Front 91

What are Moscatel and Pedro Ximenez used for in Sherry? How are they prepared?

Back 91

Typically used as sweeteners
Typically dried on esparto grass mats for 1-3 weeks

Front 92

What is vara y pulgar?

Back 92

Training system in Jerez where growers prune alternate spurs each year

Front 93

How are grapes traditionally crushed in Sherry?

Back 93

With pisadores (laborers) wearing zapatos de pisar (cowhide boots with angled nails the soles)

Front 94

What are the maximum yield from Sherry pressing?

Back 94

72.5 L / 100 kg
Any extra is used for non-classified wines or distillate

Front 95

What are the three different quality levels for Sherry pressings?

Back 95

Primera yema
Segunda yema
Mosto presna

Front 96

What is yeso?

Back 96

Plaster, typically added to Sherry grapes prior to pressing which aided clarification and, when combined with cream of tartar, produces tartaric acid

Front 97

What is desfangado?

Back 97

Racking, used to clarify Sherry must before fermentation begins

Front 98

What is the difference between classical Sherry fermentation and current fermentation?

Back 98

Used to be fermented in new 600 L American oak
Now done in 50,000 L stainless steel

Front 99

What are the two phases of Sherry fermetnation?

Back 99

Tumultous - hot and vigorous initial phase lasting up to a week
Lenta - Slow fermentation

Front 100

What are the two major styles of sherry?

Back 100

Biological and oxidative

Front 101

What is a palo mark?

Back 101

Vertical slash marked on a Sherry tank
Fortified to 15-15.5%
Becomes Fino or Manzanilla

Front 102

What is a gordura mark?

Back 102

Circular mark on a Sherry tank
Fortified to 17-18%
Becomes Oloroso

Front 103

What is mitad y mitad?

Back 103

A mixture of grape spirit and mature sherry used to fortify the wine
Prevents shocking the young wine

Front 104

What are the major biological styles of Sherry?

Back 104

Fino and Manzanilla

Front 105

What are the major styles of oxidative Sherry?

Back 105

Oloroso

Front 106

What is flor del fino?

Back 106

The yeast that forms on top of biological sherries
Metabolizes glycerin, alcohol and volatile acids in the wine
Prevents oxidation
Grows in spring and fall

Front 107

What are the pre-requisites for flor development?

Back 107

Absence of fermentable sugars
15-15.5% abv
Temp of 60-70F

Front 108

What types of soil are used for biological aging? Oxidative aging? And what types of press are being used for in each style?

Back 108

Albariza (also uses primera yema)
Barros soils (also uses segunga yema)

Front 109

What is Sobretablas?

Back 109

A period of 6-12 months during which a biological sherry under flor will be moved to used 600L American oak and classified for a second time

Front 110

What are the types of Sobretablas classifications?

Back 110

Palma
Palma Cortada
Palo Cortado
Raya
Dos Rayas

Front 111

What is Palma?

Back 111

Fino sherry where the flor has flourished

Front 112

What is Palma Cortada?

Back 112

A robust fino (may emerge as Amontillado)

Front 113

What is Palo Cordato?

Back 113

A rarity; although the flor is present, the richness of of the wine makes the cellarmaster redirect fortify it to kill the flor and make an oxidative style

Front 114

What is Raya?

Back 114

Sherry where flor growth is anemic of the yeast dies. Fortified to 17-18% and becomes an Oloroso

Front 115

What is Dos Rayas?

Back 115

Wine's flor has disappeared, but character is rough and coarse
Blended and sweetened for lower quality Sherry or made into Sherry vinegar

Front 116

What happens after Sobretablas?

Back 116

Wine is either aged three years or put into solera

Front 117

What are the levels of a solera called?

Back 117

Criaderas

Front 118

For every X of wine drawn from a solera, Y mist remain?

Back 118

1 L
3 L

Front 119

What is an Amontillado?

Back 119

A fino sherry that has lost its flor as it matures and begins to age oxidatively

Front 120

What are generoso Sherries?

Back 120

Completely dry cherries
Fino
Amontillado
Oloroso
Palo Cortado

Front 121

What are the generoso classifications for Sanlucar de Barrameda?

Back 121

Manzanilla Fina
Manzanilla Pasada
Manzanilla Olorosa

Front 122

What is Manzanilla Fina?

Back 122

Similar in style to FIno, made in Sanlucar de Barrameda
Grapes harvested a week early, resulting in lower alcohol
Moves through a solera more quickly than a standard fino

Front 123

What is Manzanilla Pasada?

Back 123

Loses flor like Fino-Amontillado wines and begins to show some oxidative characteristics
Made in Sanlucar de Barrameda

Front 124

What is the process of assembling a Sherry blend and sweetening it called? What are the requirements?

Back 124

Cabeceo
Base wines entering must be 17.5% abv

Front 125

What are the sweetening agents available for cabeceo?

Back 125

Dulce pasa - mistela from sunned Palomino
Dulce de alimbar - blend of invert sugar and Fino
Mistela

Front 126

What is vino de color?

Back 126

A non-alcoholic blend of boiled, reduced syrup and fresh must
Used to color a cabeceo

Front 127

What are the levels of reduction for vino de color?

Back 127

Sancocho - reduced to 1/3
Arrope - reduced to 1/5

Front 128

What are the types of Generoso Liqueur made from cabeceo?

Back 128

Pale cream
Cream
Dry
Medium

Front 129

What is Pale Cream Sherry?

Back 129

Sweet Sherry made from Fino

Front 130

What is Cream Sherry?

Back 130

Sweet Sherry made from Oloroso

Front 131

What is Dry Sherry?

Back 131

Paler style of sherry that contains a fair amount of sweetness

Front 132

What is Medium Sherry?

Back 132

Rich amber sweet Sherry which may include Amontillado in the blend
Can have traditional labeling terms such as "Golden, "Milk," or "Brown"

Front 133

What is Vino Dulce Natural in Sherry?

Back 133

Wines made from sunned Moscatel or PX
Misleading because wines are fortified after partial fermentation
180-500 g/L

Front 134

What are two designations for Sherry Wines of Certified Age? When were they created?

Back 134

VOS - Vinum Optimum Signatum
VORS - Vinum Optimum Rare Signatum
2000

Front 135

What are the requirements for VOS Sherry?

Back 135

Solera wines with average age over 20 years
For every L withdrawn, 20 L must remain

Front 136

What are the requirements for VORS Sherry?

Back 136

Solera wines with average age over 30 years
For every L withdrawn, 30 L must remain

Front 137

What Sherries are eligible for VOS and VORS?

Back 137

Amontillado
Oloroso
Palo Cortado
Pedro Ximenez

Front 138

Does VOS and VORS apply to an entire Solera?

Back 138

No, only a single lot of drawn wine

Front 139

What certifications of age can a Consejo Regulador make on a Solera?

Back 139

Approve the use of 12 or 15 years on a lable

Front 140

What is Marsala?

Back 140

Fortified wine from Sicily

Front 141

When was Marsala first manufactured? Who made it?

Back 141

1773 by the English Port and Sherry merchant John Woodhouse

Front 142

What can be used to sweeten and color Marsala?

Back 142

Mosto cotto
Sifone (mistell produced by fortifying unfermented must of overripe grapes)

Front 143

When is Marsala fortified?

Back 143

Before or during fermentation

Front 144

What are the styles of Marsala DOC?

Back 144

Ambra
Oro
Rubino

Front 145

What grapes go into Ambra and Oro Marsala?

Back 145

Grillo
Catarratto
Inzolia (Ansoinca)
Damsachino

Front 146

What is special about Ambra Marsala?

Back 146

Lower quality and only style that permits conica (adding mosto cotto)

Front 147

What are the grapes of Rubino Marsala? Can white grapes be used?

Back 147

Perricone
Calabrese (Nero d'Avola)
Nerello Mascalese

Yes, up to 30%

Front 148

What are the sweetness levels of Marsala?

Back 148

Secco - max 40 g/L
Semisecco - 40-100 g/L
Dolce - min 100 g/L

Front 149

What are the aging levels of Marsala?

Back 149

Fine - 1 year
Superiore - 2 years
Superiore Riserva - 4 years
Vergine - 5 years
Vergine Stravecchio - 10 years

Front 150

What is special about Vergine Marsala?

Back 150

Fortified after fermentation and does not permit addition of mosto cotto or sifnoe (therefore will be secco)

Front 151

What is Solera Marsala?

Back 151

Marsala that has been in a Solera five years

Front 152

What does Vintage Marsala mean?

Back 152

Vintage date refers to when it was fortified