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62 Cards in this Set
- Front
- Back
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The IVDP requires Port houses to maintain compliance with the lei do tergo (“_____?”), a decree restricting sales of Port to one-third of a house’s total inventory annually. |
law of the third |
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For Porto, the preferred red grapes are ____________?. They must constitute a minimum 60% of the blend. |
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Preferred white Port grapes include ? |
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Many of the Douro’s vineyards are planted on steep, terraced slopes—although one new planting system abandons traditional terraces in favor of planting vines in vertical rows leading directly up the slopes (_____?). ______?—wider terraces that can be navigated by tractor—are more common. Grapes are harvested by hand. |
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Traditionally, grapes were foot-crushed and fermented in low, open granite troughs called ? |
lagares |
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—the fortification of wine with spirit—occurs when approximately one-third of the sugar content has been converted to alcohol. Known as? |
Beneficio |
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The wine is fortified to 19-___?% abv by the addition of _______?—“burning water”—a 77% abv neutral grape spirit. The spirit is raw and uncomplicated; it is a young, fiery alcohol that contributes nothing to the character of the wine, rather it imparts the robustness necessary for the new Port to reach a proper maturity. |
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The process of _____? (known to the French as mutage) halts fermentation, killing the yeasts and preserving sweetness in the Port. The winemaker relies on a complex series of calculations to determine the amount of aguardente to add to the base wine. For most Port, aguardente will be added to the fermenting wine in a __?:__?ratio, although lower alcohol (and drier) styles of white Port are produced. |
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A ___?, the traditional barrel used for both aging and shipping Port wine, varies in size: |
pipe |
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Pipes used in the Douro Valley usually hold ____? liters, whereas pipes in Vila Nova de Gaia may often contain 620 liters. The size of a pipe used for shipping Port is set at ____? liters, although pipes used for shipping Madeira or Marsala are smaller. |
550 Liters 534.24 Liters |
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This style of Port often aged in bulk (in wood, cement, or stainless steel) for two to three years prior to bottling. The wine is uncomplicated, deeply colored, and inexpensive. does not carry a vintage date. |
Ruby Port |
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______?or Premium Ruby, replaced the term “Vintage Character” and offers more complexity and character than a basic Ruby Port. |
Ruby Reserve Port |
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The most expensive style of Port to purchase and constitutes approximately 1-3% of production. A Port house will usually declare a vintage year only in exceptional harvests—often a given house will, on average, declare a vintage three years out of every decade. Must be authorized by the IVDP, and is aged in cask before being bottled by July 30 of the third year after harvest. |
Vintage Port |
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Often, if a Port house cannot confidently declare a vintage, it may nonetheless showcase the fruit of one of its better estates as a vintage wine. In a vintage year, such an esteemed estate would usually provide the backbone of a shipper’s Vintage Port. Examples include Warre’s Quinta da Cavadinha, Taylor’s Quinta de Vargellas, and Dow’s Quinta do Bomfim. |
Single Quinta Vintage Port |
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Spends between four and six years in cask prior to bottling. Thus, the wines obtain some of the mellowed tones of a Tawny Port, while retaining the youthful fruit and directness of a Ruby Port. Always the product of a single vintage, but quality may vary greatly. The majority are filtered prior to bottling; they will not require decanting and do not usually improve with additional bottle age. |
Late-Bottled Vintage Port |
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Many wines labeled as _____? do not undergo the extensive cask aging that is critical to the style, but are simply paler wines—due to the provenance of grapes, a less-thorough extraction, or the addition of white Port to the blend. Lesser vineyards and vintages constitute these wines, which are a popular aperitif in France. |
Tawny Port |
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This Port ages for at least seven years prior to bottling. These wines are blended from several vintages, and retain some youthful freshness while gaining a hint of the creamy, delicate nature of a true old wine. This will not improve with additional bottle age. |
Reserve Tawny |
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Tawny Port may be labeled as __? __? __? or __?Years Old. These wines show a progressively more concentrated and developed character, reaching a pronounced oxidative, rancio state by forty years of age. Tawny Ports that display an age indication result from high-quality fruit, and are matured in seasoned wood. Typically, such Ports are racked once annually, often freshened with additional spirit or wine as evaporation takes its natural course, and are finally blended together prior to bottling. The age indication is not an average age of the blended wines in the bottle, but rather an approximation |
10, 20, 30, or 40 |
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A vintage-dated Port that spends a minimum of seven years in cask—many stay in cask for decades. Some producers, such as Calem, a Port house that specializes in the Tawny style, will not bottle their Ports until an order is received. Thus, this Port from a particular vintage may vary in character from bottle to bottle. |
Colheita Tawny |
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The ______?(“round trip”) is approximated today by heating the wine during the production process. When coupled with lengthy cask aging, the resulting wine is nearly indestructible—the ravages of heat and air are embraced, as they impart Madeira’s distinctive character. |
torna viagem |
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Madeira DOP wines may be produced on Madeira itself, or on the neighboring _____?, the only other inhabited isle in the Madeira archipelago. |
Porto Santo |
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The principal noble white grapes of Madeira today are 1___?2___?3___?4___? |
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_______ ?grape is the island's workhorse, accounting for nearly 85% of its total production. |
Tinta Negra (formerly called Tinta Negra Mole) |
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The varietal wines, in order from sweetest to driest, are as follows: 1___?2___?3___?4___?—the latter a piercingly acidic dry wine that can often require decades to soften. |
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Most wines are transferred to the ____?, a stainless steel vat that warms the wine by circulating hot water through serpentine coils inside the tank. In this method, the wine is heated to a temperature of 45-50° C (113-122°F) and held there for at least three months; during this period sugars in the wine will slowly caramelize |
estufa |
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Once theEstufagem process is completed, the wine enters a period of rest (_____?) for a minimum 90 days before being transferred to cask for aging. |
estágio |
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A more delicate variation on the Estufagem process involves placing the wine in ______?, rooms warmed by nearby tanks or steam pipes rather than the direct heat of the estufa. This variant technique, chiefly utilized by the Madeira Wine Company, utilizes lower temperatures over a longer period of time—sometimes up to one year. |
armazens de calor |
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Finally, producers use the ______? method for their best wines. In this process, the wines are cask-aged for a period of at least two years in lodge attics. In this manner, the wine is exposed to the gentler, natural warmth of the sun as it undergoes a much slower process of maturation, preventing the burnt caramelization of sugars and resulting bitter flavors associated with rapid heating. |
Canteiro |
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A popular style in the US, _____? Madeira is usually 100% Tinta Negra, and the youngest wine in the blend is a minimum three years old. The wine is medium dry, and light in style. |
Rainwater |
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Such bottles are often labeled “Finest,” “Choice,” or “Select,” and include a blended wine that is at least 3 years old (but below five years of age). These wines are dominated by the Tinta Negra grape, heated in Estufagem and aged in tank rather than cask. |
Seleccionado |
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Madeira that is 5 years of age or older (but below 10 years of age) may use this designation. |
Reserve (Reserva) |
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Madeira that is 10 years of age or older (but below 15 years of age) may use this designation. Wines of this category (and all older designations) are often made of a single noble variety, heated by the Canteiro method. |
Special Reserve (Reserva Especial) |
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Madeira that is 15 years of age or older (but below 20 years of age) may use this designation. |
Extra Reserve |
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Madeira that is produced from a single vintage (85% minimum required) and is aged for a minimum 5 years prior to bottling. It may be a blend or a single varietal wine. |
Colheita (Harvest) |
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Vintage Madeira aged for a minimum 20 years in cask. _____?, like Colheita, may be produced from a single variety or a blend. Since only a minimum 85% of the vintage is required, these wines are topped up with younger wines throughout the aging process. Vintage wines are produced by the Canteiro method and may be aged for additional time—sometimes decades—in glass demijohns after the period of cask aging. |
Frasqueira |
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An exceptional rarity, wines so labeled underwent an ocean journey across the equator. Shortridge Lawton, now a brand of the Madeira Wine Company, produced wines in this traditional style as late as the early 1900s. |
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DO regulations require Sherry to be matured in and shipped from one of these three municipalities. |
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Sherry is the product of two DO zones: ? |
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Three principal soil types characterize the Jerez region: 1___?2___?3___? |
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______?, a chalky, porous, limestone-rich soil of brilliant white color, produces the best Sherry. |
Albariza |
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Three white grapes are authorized for the production of Sherry: ? |
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In Jerez, each vine is commonly trained in the traditional manner of ______? |
vara y pulgar in which growers prune alternate spurs each year: one year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb). |
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Wines marked as palo are fortified to 15-15.5% abv and are destined to become the more delicate ________?. |
Fino or Manzanilla styles |
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Wines marked as gordura are fortified to 17-18%—a high level of alcohol that will not permit the growth of flor—and will become _____?. |
Oloroso Sherries |
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_____?Sherry is a light, delicate, almond-toned style characterized by a high concentration of acetaldehydes, a salty tang, and a final alcohol content of 15-18%. |
Fino |
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As Fino matures, the flor may finally disappear. In this case, the Fino begins to age oxidatively, taking on a more robust, hazelnut character and slowly increasing in alcohol. If the loss of its protective veil is not ruinous and the wine is of good quality, it has the capacity to evolve into a Fino-Amontillado, finally becoming an _____________? as its flavor, strength and color deepen. |
Amontillado |
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The darker _________?sherry, meaning “fragrant,” demonstrates spicy, walnut tones and a smooth mouthfeel. |
Oloroso |
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Generoso Sherry Styles? |
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Sanlúcar de Barrameda has its own classifications for generoso wines:? |
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____?a lighter, fresher style blended from Fino wines |
Pale Cream |
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_____?, a darker, denser product of blended Oloroso |
Cream |
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_____?, a paler style that actually contains a fair amount of sweetness |
Dry |
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_____?, a rich amber Sherry that may include Amontillado in the blend |
Medium |
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VOS—Vinum Optimum Signatum, or “Very Old Sherry”—may be applied to solera wines with an average age of over ___? years. |
20 |
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VORS—Vinum Optimum Rare Signatum, or “Very Old Rare Sherry”—may be applied to solerawines with an average age of over ____? years. |
30 |
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Fino, properly served in a _____?, with some of its traditional tablemates: olives, Iberian ham, almonds, and a plate of shellfish, grilled sardines or Spanish mackerel. |
copita |
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_____? is a fortified wine from the island point of Sicily, first manufactured in 1773 by the English Port and Sherry merchant, John Woodhouse |
Marsala |
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Marsala DOC wines are available in three colors: ? |
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The ambra andoro styles are produced from the white grapes ?. |
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Rubino wines are produced from 1___?2___?3___? White grapes may comprise a maximum 30% of the rubino production. |
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Marsala is further classified by the time it spends in cask: 1___? for Fine, 2___? for Superiore, 3___? for Superiore Riserva, 4___?for Vergine, and a minimum 5___? for Vergine Stravecchio. |
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Vintage Marsala does exist and the vintage refers to the year of ___?. |
fortification |
