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44 Cards in this Set
- Front
- Back
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among the most celebrated wines from the 16th-20th century |
Sherry, Port, Madeira |
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how does fortification help preserve wines |
by raising the alcohol level of the wine to the point at which spoilage agents, including yeast and bacteria can not live |
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process |
basic winemaking process is the same with the added step of fortification |
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divided into 2 types defined by... |
when the fortification takes place- whether the wine is fortified before or after it has finished fermenting on its own |
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ones that are fortified while fermentaiton is still going on.. |
Port, sweet |
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those that are fermented to dryness before fortification accors |
dry wines such as fino Sherries |
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French fortified made from Grenache |
Banyuls; Rasteau |
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Cypru, made from Xymistseri, Mavro |
Commandaria |
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Portugal; Malvasia, Boal, Tinta Negra Mole |
Madeira (sweeter styles) |
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Italy; Grillo, Catarratto, Inzolia, etc. |
Marsala |
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Spain; Pedro Ximenez, Muscat |
Malaga |
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France, Grenache |
Maury |
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Greece; Mavrodaphne |
Mavrodaphne of Patras |
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France; Muscat |
Muscat de Beaumes-de-Venise and Muscat de Rivesaltes |
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Califo, South Africa, & other NW sites; no limitations on ggrapes but often traditional port grapes, Syrah, or Zinfandel |
New World Port-Style Wines |
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Portugal; Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cao, (also 75 can be used) |
Port |
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Australia; Muscat |
Rutherglen |
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Portugal; muscat |
Setubal |
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process where adding alcohol to wine before or while it is still fermenting and still has a significant amount of sugar in it |
mutage |
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alcohol level where yeast cannot usually survive |
18-20% |
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why is it harder to extract color and other phenolics from the grape skins |
bc fermentation is only allowed to proceed for a short period of time, so special methods may be used to extract these components as quickly as possible. |
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types of sweet , fortified wines that are intentionally left to bake in hot aboveground warehouses |
Madeiras and Rutherglen Muscats |
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most well-known fortified wine made in the dry style |
Sherry (although not all are dry) |
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True Sherry is made in the area surrouding the city of |
Jerez (far southwestern Spain) |
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the primary aroma and flavor characteristics of dry style come from |
the production process rather than the grape varieties |
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madeira's dry fermented wines are made from.. |
Sercial or Verdelho |
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grapes for Sherry |
Palomino, Pedro Ximenez |
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typical fermentation vessels for dry style |
stainless steel tanks for used to keep the wine neutral in flavor |
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t basic typtes of wine for the production of Sherry |
fino and oloroso |
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pale in color, light-bodied and require the action of flor yeast during the aging process |
Fino Sherries |
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an ususual yeast that floast on the surface of Sherry and thrives in a wine that has about 15% alcohol |
Flor |
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how does the winemaker encourage the development of flor in Sherry |
they select the best quality batches of pale, clear, fresh wine and add grape spirits mixed with an equal amount of older Sherry in order to bring the overall alcohol level up to 15-15.5 % but no higher |
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once fortification has taken place, what does the flor do |
survives in the presence of oxygen by consuming any remaining sugars and glycerol in the wine as well as a small amount of alcohol |
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characteristics of flor aroma |
nutty or bruised apple |
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produced from base wines that are not considered to have the quality or deliccacy to be made into fino |
Oloroso Sherry |
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large, (600 L) American Oak barrels |
butts |
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butts containing the oldest wine |
solera |
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other groups of butts are called |
criadera |
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first criadera holds the... |
next oldest wines |
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second criadera |
holds the younger wine |
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winery |
bodega |
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intricate process for topping off sherry in the solera system |
running the scales/fractional blending |
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lightly fortified sweet wines produced throughout the south of france |
vins doux naturels |
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Vins de liqueur - where grape must is fortified before it begins to ferment |
Pineau de Charentes (mistelle, mistela, sifone) |
