Fortified Wine Production

Front 1

The reason that fortification helped preserve wines:

Back 1

It raised the alcohol level to a point at which yeast and bacteria can not survive

Front 2

Three differences in Fortified Wines:

Back 2

1. Grapes Used
2. how long fermentation is allowed to progress before the high-alcohol spirits are added
3. the aging regime after fortification

Front 3

Those that are fortified while fermentation is going on such as port are:

Back 3

Sweet

Front 4

Those which are fermented dry such as Fino and Oloroso Sherry are fortified when?

Back 4

After fermenting dry

Front 5

A practice to make sweet wine by adding alcohol to the wine before or while it is still fermenting and still has a significant amount of sugar

Back 5

Mutage

Front 6

If alcohol is raised above 15% but 18% to be sure what happens?

Back 6

Fermentation of the remaining sugar, but also ensures that fermentation will not restart later

Front 7

Port comes from where?

Back 7

Douro Valley of Portugal

Front 8

Marsala is from?
It is fortified when?

Back 8

Italy
During Fermentation

Front 9

Setubal is from?
It is fortified when?

Back 9

Portugal
During Fermentation

Front 10

Madeiras is from?
It is fortified when?

Back 10

Portugal
During Fermentation (some)

Front 11

Mavrodaphne of Patras is from?
It is fortified when?

Back 11

Greece
During Fermentation

Front 12

Commandaria is from?
It is fortified when?

Back 12

Cyprus
During Fermentation

Front 13

Banyuls is from?
It is fortified when?

Back 13

France
During Fermentation

Front 14

Muscat de Beaumes-de-Venise is from?
It is fortified when?

Back 14

France
During Fermentation

Front 15

Rutherglen Muscats is from?
It is fortified when?

Back 15

Australia
During Fermentation

Front 16

What type of Fortified wine uses this grape Touriga Nacional

Back 16

Port

Front 17

What type of Fortified wine uses this grape Touriga Franca

Back 17

Port

Front 18

What type of Fortified wine uses this grape Tinta Roriz?

Back 18

Port

Front 19

What type of Fortified wine uses this grape Tinta Barroca?

Back 19

Port

Front 20

What type of Fortified wine uses this grape Tinto Cao

Back 20

Port

Front 21

What type of port-Fortified wine uses this grape Malvasia

Back 21

Madeira

Front 22

What type of port-Fortified wine uses this grape Boal

Back 22

Madeira

Front 23

What type of port-Fortified wine uses this grape Tinta Negra

Back 23

Madeira

Front 24

What type of port- Fortified wine uses this grape Mole

Back 24

Madeira

Front 25

What type of port- Fortified wine uses this grape Muscat

Back 25

Setubal, Rutherglen and many vins doux naturels
and Malaga

Front 26

What type of port-Fortified wine uses this grape Grenache

Back 26

Banyuls, Maury, and Rasteau

Front 27

What type of port-Fortified wine uses this grape Pedro Ximenez

Back 27

Malaga

Front 28

What type of port-Fortified wine uses this grape Grillo, Catarratto, Inzolia, and others

Back 28

Marsala

Front 29

What type of port-Fortified wine uses this grape shiraz and zinfendal

Back 29

new world ports

Front 30

Fortification will typically take place when the remaining sugar level drops to what %

Back 30

between 8-12%

Front 31

During fortification how is fermentation halted?

Back 31

through the addition of a high alcohol spirit

Front 32

Vins de liqueur, best know example is Pineau des Charantes is what?

Back 32

to fortify grape must before it begins fermentation

Front 33

Mistelle

Back 33

Fortifying grape must

Front 34

Mistela

Back 34

Fortifying grape must

Front 35

Sifone

Back 35

Fortifying grape must

Front 36

Why do they fortify grape must?

Back 36

usually to make a sweetening agent

Front 37

Most fortified wines are blended years and sold based on what?

Back 37

An Average Year

Front 38

When fortified after fermentation, ther is an added aging regime with assorted variations featuring a film forming yeast called:

Back 38

Flor

Front 39

True Sherry is made where:

Back 39

The area surrounding the city of Jerez in far southwestern Spain

Front 40

Where is the Montilla-Moriles Region?

Back 40

Southern Spain

Front 41

Madeira and Marsala are fortified when

Back 41

Post-fermentation

Front 42

The difference between Sherry and Madeira and Marsala is?

Back 42

the aging strategy

Front 43

What types of grapes are used, when you fortify a wine after fermentation?

Back 43

relatively flavorless, white grapes

Front 44

What types of tanks are used when fermenting wine that will be fortified after fermentation?

Back 44

Stainless Steel

Front 45

A type of Sherry that is pale-colored, lighted bodied version, which requires the contribution of flor yeast

Back 45

Fino

Front 46

A type of Sherry that is oxidized and darker brown in color

Back 46

Oloroso

Front 47

An usual yeast that floats on the surface of the wine and survives in the presence of oxygen by consuming any remaining sugars, alcohols and glycerol in the wine.

Back 47

Flor

Front 48

Flor thrives in wine that has what % of alcohol?

Back 48

15%

Front 49

In Sherry production, what agent is crucial for biological aging?

Back 49

Flor

Front 50

In Sherry production, biological aging results in:

Back 50

lower alcohol
lower acid levels
higher amounts of acetaldehyde

Front 51

Acetaldehyde give Sherry what flavors

Back 51

Nutty yeasty flavors

Front 52

Sherry Wines with out Flor, and are directly exposed to air in the top of the unfilled barrels experience_______

Back 52

Oxidative Aging

Front 53

During Oxidative Aging what happens to the alcohol and acid levels

Back 53

alcohol and acid increase

without acetaldehyde the color of the wine deepens

Front 54

Which type of Sherry getst the best quality batches of wine-pale, cleare and not bitter?

Back 54

Fino

Front 55

Fino Sherry's Alcohol level is typically around what %

Back 55

15-15.5%

Front 56

Oloroso Sherry's Alcohol level is typically around what %?

Back 56

17-18%

Front 57

Because bacteria can not thrive in the high alcohol of an olorso when exposed to oxygen what happens or does not happen

Back 57

The exposure to O2 would normally cause the wine to turn to vinegar, but without bacteria the wine darkens and gives off caramelized aromas

Front 58

Grapes Sercials and Verdelhos, used in making Madeira, are treated roughly the same as:

Back 58

Olorosos
Fortified to 17-18% Alcohol
and aged in the presences of Alcohol

Front 59

Both Fino and Oloroso Sherry's are aged in what type of system?

Back 59

Solera

Front 60

A Solera System consists of several groups of____

Back 60

Butts

Front 61

Butts are:

Back 61

large american oak barrels

Front 62

In a solera system, the group that contains the oldest wine is called the:

Back 62

Solera

Front 63

In a Solera System, other than the oldest barrel, the other barrels are called:

Back 63

Criadera

Front 64

In a Solera System, the 1st Criadera System holds

Back 64

the 2nd Oldest Wine

Front 65

What does Bodega Mean?

Back 65

Winery

Front 66

In a Solera System, No more than how much wine can be removed for the criaderas?

Back 66

1/3

Front 67

In a solera System, when wine is run down the criaderas from the top to the bottom is called also known as fractional blending system:

Back 67

running the scales

Front 68

What two types of Ports are primarily bottle aged:

Back 68

Vintage
and
Single Quinta (estate)

Front 69

Which type of parts are better prepared for later air exposure and will maintain their quality longer after they are opened by the consumer?

Back 69

Wood-aged Ports

Front 70

Which type of port doesn't usually get enough time to clarify, therefore may need to be decanted to remove sediment?

Back 70

Bottle-Aged Ports

Front 71

The Simplest of Ports

Back 71

Ruby

Front 72

This type of port lacks the longevity and complexity of flavors in other styles of Port. Typically aged in large oak casks for around 2 years

Back 72

Ruby

Front 73

A blend of premium ruby Ports bottled after four to six years in oak vats.

Back 73

Reserve

Front 74

Ruby Port aged long enough in oak for the color to oxidize from ruby red to a golden brown shared, developing richer more oxidized flavors along the way.

Back 74

Aged Tawny Port

Front 75

Basic Tawny Ports age for how long

Back 75

2 years--the same as Ruby Ports

Front 76

The Age on a bottle of port reflects what:

Back 76

The average

Front 77

These are highly complex and rich wines that represent the pinnacle of quality for wood aged Ports

Back 77

Aged Tawny Ports that represent an averaged age port

Front 78

A Port from a single excellent year (most are blends from several harvest)

Back 78

Vintage

Front 79

How often are Vintage Ports produced?

Back 79

only a few times a decade

Front 80

How long does it take a Vintage Port to reach Market?

Back 80

It will spend 2 winters in a cask, the it is bottled, and it can spend decades aging in the bottle

Front 81

A Port Wine from a single year matured in large oak vats for 4-6 years after harvest

Back 81

Late Bottled Vintage(LBV)

LBVs are filtered before bottling and are intended to be consumed upon release

Front 82

A Port from a single year and a single estate. Basically the same as a Vintage Port, but the region wide could not declare a "vintage year"

Back 82

Single Quinta

Front 83

A single-vintage tawny Port. It must remain in the cask for 7 years, but in practice usually spends much longer time in the wood. Few produce this.

Back 83

Colheita

Front 84

Produced from Malvasia Fina, Gouveio, Rabigato. It should be drier than red Port

Back 84

White Port

Front 85

A pale delicate, dry wine made from the Palomino grape under the influence of flor yeast. One of the driest wines in the world.

Back 85

Fino

Front 86

A Palomino-based Sherry aged in partially filled barrels without flor and therefore with considerable oxidation. It changes in color from gold to light brown to deep brown as it ages and increases in alcohol. body, and aroma

Back 86

Oloroso

Front 87

A sherry produced in the seaside town of Sanlucar de Barrameda

Back 87

Manzanilla

Front 88

Manzanilla is what type of Sherry?

Back 88

Fino

Front 89

Manzanilla is different from other Fino Sherry's how?

Back 89

the maritime humidity encourages a more vigorous flor yeast population

Front 90

A Sherry that was aged under a layer of flor, but lost its protective flor after a few years and thereafter it was aged with oxygen.

Back 90

Amontillado

Front 91

A sherry made from the highest quality of grapes but is aged without Flor. It does not have the Flor Aroma. It is pale in color

Back 91

Palo Cortado

Front 92

A sweetened Oloroso

Back 92

Cream

Front 93

A sweetened Fino

Back 93

Pale Cream

Front 94

A sweetened Amontillado

Back 94

Medium

Front 95

A very dark, very sweet sherry made from Pedro Ximenez grapes rather than Palomino and aged for a number of years in butts

Back 95

Pedro Ximenez

Front 96

The most delicate of finos

Back 96

Palma

Front 97

a transitional phase of an aging Fino that has not yet become a true amontillado

Back 97

Fino-Amontillado

Front 98

Sherry from the coastal town of Puerto de Santa Maria

Back 98

Puerto

Front 99

A coarse Oloros

Back 99

Raya