Fortified Wine Test 2013

Front 1

What is a fortified wine?

Back 1

A fortified wine is a wine that has had its alcoholic content increased by the addition of grape brandy. They were invented as a way to stabilze wine so it wasn’t ruined by oversea shipment.

Front 2

There are three main ways to make a fortified wine. What are they?

Back 2

Add the grape brandy to the wine before it has finished fermenting. Add the grape brandy after it has finished fermenting. Add the grape brandy to juice that never even began fermenting.

Front 3

There are different Categories of fortified wines. What are they?

Back 3

VDN (Vin Doux Naturale): Brandy added during fermentation. VDL (Vin de Liqueur or Mistelle): Brandy added before fermentation. Also there are aromatized wines

Front 4

Where is Port Produced?

Back 4

Port is produced, and only produced, in the Douro Valley in northern Portugal. You cannot call it Port unless it is made there.

Front 5

What are the grapes of Port?

Back 5

Port is made from a blend of grapes. Though many are allowed, the preffered grapes are: Touriga Nacional, Touriga Francesca, Tinta Roriz, Tinta Barroca, Tinta Cão, Bastardo. These [red grapes] must comprise 60% of the blend at least. Then the white grapes are Malvasia, Gouveio, Viosinho, Esgana Cão, Folgasão.

Front 6

Describe the port making process.

Back 6

The grapes are crushed. the juice begins to ferment in large open top fermenters. When 1|3 of the sugar content has fermented, the grape spirit (Aguardente) is added in a 1:4 ratio. The added alcohol kills the yeast and halts the fermentation, leaving 2|3 of the fermentable sugars left in the liquid. This process is essentially the same for all styles of port produced. The tools and methods used to age the port will ultimately determine the style.

Front 7

Port falls into two categories. What are they?

Back 7

Ruby Port (Bottle aged) & Tawny Port (Cask-aged) Each of these categories has many different sub-styles.

Front 8

Describe a ruby port.

Back 8

Ruby ports are bottle aged ports. They are darker and fruitier than tawnies.

Front 9

List different types of Ruby Port.

Back 9

Basic, Reserve, Vintage, LBV, Single Quinta Vintage.

Front 10

Define a Basic ruby.

Back 10

Aged 2-3 years in bulk vats, then bottled.

Front 11

What is a reserve ruby?

Back 11

Reserve Ruby: Used to be called “vintage character.” Just a better ruby.

Front 12

Define a Vintage Ruby.

Back 12

Vintage: Made in years of exceptional harvest. Aged in cask until July 30th three years after harvest. Will develop in bottle. Must be decanted.

Front 13

What is a LBV?

Back 13

(Late Bottled Vintage): vintage ruby port that spends 3-6 years in cask before bottling. Filtered, so decanting is not necessary. Accelerated vintage port that shows a few characteristics of a tawny.

Front 14

What is a Single Quinta Vintage?

Back 14

A ruby style where a port house will pick one of its best estate’s offerings. Made like a vintage port.

Front 15

Define a tawny port.

Back 15

Tawny ports are aged in wood for a time before bottling. They are usually lighter in color (hence the name) and show a creamy texture and wood aged notes, like toffee, vanilla, and dried fruit. Tawny port does not improve with bottle age.

Front 16

Name types of Tawny port.

Back 16

Basic, reserve, 10yr, 20yr, 30yr, 40yr, Colheita.

Front 17

What is a reserve tawny?

Back 17

non-vintage port aged for 6 years in cask, then bottled.

Front 18

What are the 10yr and other “aged” tawnys really stating?

Back 18

Oxidative high quality blended tawny. The age listed only indicates how old the tawny “theoretically tastes.”

Front 19

What is a Colheita?

Back 19

translates to vintage. Vintage dated Tawny port that must age 7+ years in cask.

Front 20

Where is Sherry produced?

Back 20

Sherry is produced in Jerez in southern Spain, in the province of Andalucia.

Front 21

What are the DOs of Sherry?

Back 21

There are 2 Sherry DOs that cover exactly the same geographic area, but have one principal difference: Jerez-Xérès-Sherry & Manzanilla-Sanlúcar de Barrameda (Must be aged in the town of Sanlúcar de Barrameda)

Front 22

How many towns of Sherry are there?

Back 22

There are 9 towns in the region where Sherry is produced, but it must be matured in an shipped from one of three towns: Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda.

Front 23

Which towns must sherry be matured and shipped from?

Back 23

Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda.

Front 24

What are the 3 famous sherry soil types?

Back 24

Albariza, Barros, arenas.

Front 25

What is Albariza?

Back 25

white chalky limestone soil that traps water and reflects heat.

Front 26

What is Barros?

Back 26

higher clay content soil of sherry.

Front 27

What is Arenas?

Back 27

Sandy sherry soil type.

Front 28

What are the GRAPES OF SHERRY?

Back 28

Palomino (most common) , Pedro Ximénez (PX) , Moscatel. Note: All of these grapes are white.

Front 29

What is Mitad y Mitad?

Back 29

A mixture of old sherry and grape spirit.

Front 30

Describe the sherry making process.

Back 30

Grapes are usually harvested by hand. They are crushed and pressed in three stages, acid and sulfur is added, and each stage is made into wine separately. The wine completes fermentation and is completely dry. The wine is divided into two categories: Palo or Gordura.

Front 31

Is sherry fortified during or after fermentation?

Back 31

After.

Front 32

What does sherry ferment in?

Back 32

The wine ferments traditionally in new American oak (600L barrels) or giant stainless steel tanks

Front 33

What two categories is the basic sherry divided into when the style is decided?

Back 33

The wine is divided into two categories: Palo or Gordura.

Front 34

What is sherry fortified with?

Back 34

The wines are fortified with mitad y mitad ( mixture of old sherry and grape spirit)

Front 35

How are the Palos and Gorduras different in ABV%?

Back 35

Palos reach roughly 15%, Gorduras reach 17-18%

Front 36

After division between Palo and Gordura, what happens?

Back 36

The wines are put into neutral casks and age differently depending on whether they will become Fino|Manzanilla or Oloroso.

Front 37

What is Flor?

Back 37

A yeast that forms a frothy, lace like cover on the top of the liquid in barrel, protecting it from Oxidation.

Front 38

What happens to the Palo?

Back 38

The lower alcohol wine is put into the neutral cask. Flor, a yeast that forms a frothy, lace like cover on top of the liquid in the barrel, protects the liquid from oxygen. These will become the Finos and Manzanillas.

Front 39

What happens to the Gordura?

Back 39

The higher alcohol liquid will not allow Flor to form. Without the protection of the flor, the liquid is exposed to oxidation. These will become Oloroso Sherries.

Front 40

How long does sherry age before the second classification?

Back 40

Either way, Palo or Gordura, the sherry ages for 6 months to a year, and depending on its progress, it goes through a second classification. Some changes are made, some sherry is altered to put it down a different aging path. Then the sherry reaches its final aging arc, which must be a minimum of three years.

Front 41

How long must a sherry age total?

Back 41

3 years.

Front 42

What is THE SOLERA SYSTEM?

Back 42

a fractional blending system used to produce most [but not all] sherries. Sherry’s are almost always NV (non-vintage.) Most are put through a fractional blending process called the Solera system, which is basically a stacking of barrels. The newest wine is put in the top tier of barells, and no more than a third of the sherry is drawn from each tier, starting at the base with the oldest. Then that missing third is refilled from the younger wine above it.

Front 43

What is Manzanilla?

Back 43

A light, low Abv % style fino that must be produced in Sanlucar de barrameda. Is dry.

Front 44

What are the subcategories of Manzanilla?

Back 44

Manzanilla Fina, Manzanilla Pasada, and Manzanilla Olorosa. These mean approximately the same thing as the following distinctions between the levels of Fino and oloroso.

Front 45

What are the levels of Fino Sherry?

Back 45

Fino|manzanilla, Amontillado, and Palo Cortado.

Front 46

Describe a Basic Fino.

Back 46

Dry, light and delicate. Is 15-18% Abv. Almond note, salty tang.

Front 47

Descirbe an Amontillado.

Back 47

Richer, deeper in color, because the Flor died during the process and it started to oxidate. Is dry. 16-22% Abv.

Front 48

Descirbe a Palo Cortado.

Back 48

Palo Cortado. Richest fino. Is dry. Smells like a Amontillado, looks like an oloroso.

Front 49

Describe an Oloroso Sherry.

Back 49

Dry, Deep, Spicy, Nutty. 17%-22% ABV

Front 50

What is A Generoso sherry?

Back 50

A dry sherry. Finos and Olorosos alike.

Front 51

Is sherry ever sweet?

Back 51

yes. Sometimes a sweeting agent is added when the final sherry is bottled.

Front 52

What are sweet sherries sweetened with?

Back 52

There are three typical sweetening agents: Dulce Pasta (from slightly dried Palomino grapes) Dulce de Almibar (Sugar & Fino Sherry) and Mistela (from slightly dried Moscatel or PX grapes)

Front 53

What happens when color is added through non-alcoholic, reduced grape juice & Syrup?

Back 53

It becomes a cream sherry.

Front 54

What are types of Cream Sherry?

Back 54

Pale Cream, Cream, Dry, Golden or Milk.

Front 55

Pale Cream sherries are based in what?

Back 55

Fino sherry. Light and fresh.

Front 56

Cream sherries are based in what?

Back 56

Oloroso.

Front 57

What does VOS mean?

Back 57

Vinum Optimum Signatum) or (Very Old Sherry) = average 20+ yrs old.

Front 58

What does VORS mean?

Back 58

(Vinum Optimum Rare Signatum) or (Very Old Rare Sherry) = average 30+ yrs. Old. Can only be applied to Amontiallado, Oloroso, Palo Cortado, Pedro Ximenez.

Front 59

Sometimes you will also see “12 years” or “15 years” on the sherry label. What does this mean?

Back 59

This refers to the age of the entire solera used to make the sherry.

Front 60

Where is Madiera produced?

Back 60

Madiera is produced on the island of Madeira off the coast of Portugal. The general area of Madiera DOP also includes a tiny island called Porto Santo.

Front 61

Describe the soils of Madeira.

Back 61

The soils are volcanic & ash laden.

Front 62

What are the 4 noble grapes of Madeira?

Back 62

If one of these is listed, it must comprise 85% of the blend. These 4 grapes are also the names for the 4 styles of Madiera. Sercial, Verdelho, Boal, Malmsey

Front 63

If no grape is listed, the Madiera is probably based in __________.

Back 63

Tinta Negra Mole (Pinot Noir x Grenache)

Front 64

What is Tinta Negra Mole?

Back 64

A pinot noir x Grenache hybrid.

Front 65

WHAT IS DIFFERENT ABOUT MADIERA?

Back 65

Madiera is different because the wine is deliberately heated & oxidized. This is done to mimic the heating & cooling process that took place on board the shipping vessels.

Front 66

Describe the Madeira production process.

Back 66

Grapes are picked by hand (Mechanical harvesting is impossible) Grapes are deskinned (only Sercial and Verdelho) then pressed .Fermented. Fortified with 95% Abv. Grape Spirit. This will be used to arrest fermentation for sweeter styles. For Drier styles, the fortification happens post-fermentation. At this point, the wine must be 17% + Abv. Then the wine is heated by one of 2 processes: Estufagem or Canteiro.

Front 67

Describe Heating by Estufa.

Back 67

Madiera Wine is transferred to stainless steel heating tank.Heating coils raise the temperature inside the tank.Heated for 3 months, Rests for 90 days, then Casked. Must age for a minimum of 2 years. Sometimes instead of the tanks, they will use a heated room for a longer time period.

Front 68

How long must a Estufa made Maderia age for?

Back 68

2 years

Front 69

Describe HEAT BY CANTEIRO.

Back 69

Wines are put into Cask. Ages for two years in warm attics that are heated by the sun. Minimum age is 3 years, but usually will be aged much longer. (20+ yrs)

Front 70

How long must a canteiro produced Madeira age?

Back 70

3 years min. but usually will be aged much longer. (20+ yrs)

Front 71

Describe a sercial

Back 71

Sercial: Dry, Super acidic. Citrus & Almond scented.

Front 72

Describe a Verdelh

Back 72

Medium Dry, acidic, Honeyed. Fuller.

Front 73

Describe a Boal

Back 73

Medium sweet, lesser acid. Caramel. Darkest.

Front 74

Describe a Malmsey.

Back 74

Sweet. Softest. Toffee, vanilla, marmalade.

Front 75

Are maderias solera produced?

Back 75

Only rarely. Usually not.

Front 76

‘Solera’ on a madeira label means what?

Back 76

Solera: A mix of the caneiro process and the sherry solera process. Happens rarely.

Front 77

What does ‘rainwater’ on a madeira label mean?

Back 77

Rainwater: Made from Tinta Negra Mole, usually. Light, medium dry. Meant to simulate the effects of rainwater leaking into the madeira barrels during transport on ships. Min 3 years old.

Front 78

What are the age levels for madeira?

Back 78

Reserve, Special reserve, Extra Reserve, Bottles may list “X years old.”

Front 79

Reserve Madeira ages for:

Back 79

5-10 yrs.

Front 80

Special Reserve Madeira ages for:

Back 80

(Reserva Especial): 10-15 yrs.

Front 81

Extra Reserve Madeira Ages for:

Back 81

15-20 yrs.

Front 82

True or false: Madeira Bottles may list “X years old.”

Back 82

true .

Front 83

What does Colheita mean on a Madiera?

Back 83

Colheita: Vintage Madiera Barrel-aged for 5 yrs.

Front 84

What does Harvest mean on a Madiera bottle?

Back 84

Harvest: Vintage Madiera barrel aged for 5-10 yrs.

Front 85

What does frasquiera or garrafeira mean on a madeira bottle?

Back 85

frasquiera & Garrafeira: Vintage Madiera barrel aged for 20+ yrs., then kept in bottle for longer.

Front 86

What does Vinho de (Roda or Torno or Volta) mean?

Back 86

Wine that actually crossed the equator on a ship.

Front 87

what are mistelles?

Back 87

These are fortified wines where the grape spirit is added before the grape must begins fermentation.

Front 88

What is ratafia?

Back 88

A mistelle from Champagne.

Front 89

What is Pineau de Charentes?

Back 89

Mistelle of Cognac.

Front 90

What is Floc de Gascogne?

Back 90

Mistelle from Armagnac.

Front 91

What is Macvin du Jura?

Back 91

A mistelle from Jura.

Front 92

Name some mistelles.

Back 92

Ratafia from Champagne. Pineau de Charantes from Cognac. Floc de Gascogne from Armagnac. Macvin du Jura

Front 93

What are AROMATIZED WINES?

Back 93

These are fortified wines that have an added aromatic, sometimes stemming from bark, herbal, spice addition. Styles include: Vermouth, Quinquinas.

Front 94

What is a fortified wine?

Back 94

A wine that has had its alcoholic content increased through the addition of grape spirit.

Front 95

Name 3 famous categories of Fortified wine.

Back 95

port sherry madiera

Front 96

Does the fortification for Port take place before fermentation stops or after fermentation stops?

Back 96

Before

Front 97

Describe the Solera Process used when making Sherry.

Back 97

The solera system is a process using fractional blending, where 1|3 of each tier replaces the wine drawn off from the one below.

Front 98

What is the main difference between a ruby port and a tawny port?

Back 98

Rubys are aged predominately in bottle. Tawnys are aged longer in Cask. This aging difference keeps rubys darker and fruitier, and Tawnys paler, mellower.

Front 99

What one factor in the Madiera process makes it different from other fortified wines?

Back 99

It is deliberately heated and oxidized.

Front 100

Where is Sherry from?

Back 100

Southern Spain in Jerez.

Front 101

Which is generally a richer style of Sherry: Fino or Oloroso?

Back 101

Oloroso

Front 102

What Grapes are made to make sherry?

Back 102

Palomino, Pedro Ximenez, Moscatel.