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52 Cards in this Set
- Front
- Back
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Legs are more prominent in what two type of wines |
High Alcohol and Sweet Wines |
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What are wine legs? |
Droplets of wine that form on the inside of a wine glass; they are an example of the Gibbs-Marangoni effect |
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What is actually happening when wine legs are formed? |
As you swirl your wine, the alcohol evaporates (creating wine aromas), the leftover wine-water mix collects on the sides of the glass |
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When do you ad distilled spirits to fortified wines? |
Either during or after fermentation |
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In a still, the purity of the finished product depends on the number of ______ in a continuous column still, or the number of distillations in a pot still. |
"Plates" |
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The more plates you use in fortified wines, the higher the concentration of ______. |
Alcohol |
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A type of still used in distilling spirits such as whisky or brandy |
Pot Stills |
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When heat is applied directly to pot stills containing the whisky or wine |
Batch distillation (as opposed to a continuous distillation) |
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Port is from where? |
Douro Valley, Portugal |
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Blend of grapes most commonly used in Port Wines |
Tinta and Touriga varieties |
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Port is fortified by the addition of distilled spirits ____ fermentation |
during |
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The addition of spirits during fermentation ___ the yeast, and leaves residual sugar |
kills |
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What are the two major types of ports? |
Barrel Aged or Bottle Aged |
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What are the three types of Barrel Aged Port? |
1. Tawny Port-red grapes, wood barrels, golden brown in color, nutty flavors 2. Colheita-tawny port from single vintage, barrel aged 10-20 years 3. Garrafiera-vintage dated tawny port, wood barrels followed by glass demijohns, rare |
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What are the three types of Bottle-Aged Ports? |
1. Ruby Port: aged in concrete or steel; no oxidation; bright red in color 2. Vintage Port: "declared" vintage; barrel aged, then bottle aged; most expensive ports 3. Late Bottled Vintage Port: lack of demand led to longer barrel age than expected |
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The name Sherry comes from where? |
the town of Jerez in Spain |
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Sherry is a fortified wine made of what kind of grapes? |
White |
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Sherries are fortified with spirits _____ fermentation. For sweet sherries (cream sherries) sugar is added later |
After |
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Normally oxidation is the enemy, but Sherry wines are allowed to oxidize during fermentation. Why? |
These wines marry sweetness with the bitter flavors of oxidative products to produce flavors of walnuts or brazilnuts, salted caramel and bitter orange or hints of almodt |
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Sherry Production |
1. Wine is fermented to dryness 2. Aged in large oak barrels (3/4 full) 3. The flor (floating yeast) forms on top 4. Flor protects wine from oxidization 5. Olorosos (type of sherry)-->Flor is removed 6. Wine is further aged in Solera system |
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A rack of wine barrels; wine is first put into the top barrel, then after a period of time moved down into a lower barrel in the rack. The wines from the bottom are bottled and sold. This system is known as what? |
Solera |
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Other aspects of Solera System: |
1. Oxidization occurs since barrels aren't full 2. Since they are not stored in caves they get warm 3. Since Flor isn't removed, there is extensive interactions with the Flor |
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Madeira is a fortified wine from where? |
Portugal, specifically the Madeira Islands |
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Madeira wines can either be dry or sweet depending on when the spirits are added. If they are added before they are ______, if added after they are ______. |
sweet; dry |
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Madiera wines are deliberately heated. They are either heated in a sauna, or left in the sun for how many years? (essentially these wines are pasteurized) |
20-100 |
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terms to indicate sweetness 1. Seco=? 2. Meio Seco=? 3. Meio Doce=? 4. Doce=? |
1. Seco= dry 2. Meio Seco= medium dry 3. Meio Doce= Medium sweet 4. Doce= Sweet |
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Aging times: 1. Reserve = ? 2. Special Reserve = ? 3. Extra Reserve = ? |
1. reserve = five year 2. special reserve = 10 years 3. Extra reserve = over 15 years |
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Colhelta's are a single vintage Madiera. Vintage Madiera's are aged for at least ______ years. |
20 |
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Marsala is produced where? |
The Italian cit of Marsala in Sicily |
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Marsala wine has a unique taste for two reasons: |
1. The use of only Sicilian indigenous grapes 2. complex wine-making process |
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Maury and Banyuls are from Southern France and are late-harvest red wines made mostly from ______. |
Grenache
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Two ways to make sparkling wine: |
1. Bottle the wine before fermentation has finished, thus trapping the carbon dioxide (ancestral method/champagne method) 2. Add bubbles from pressurized carbon dioxide gas, like they do for soda pop or kegged beer (Charmat method) |
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Champagne uses which method to make sparkling wine? |
Ancestral Method |
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Champagne is sparkling wine from what regions in France? |
Champagne and Epernay |
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The "champagne method" wines all have a secondary yeast fermentation in ______, that produces the bubbles. |
In the bottle |
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The primary grapes used in champagne are: |
Chardonnay Pinot Noir Pinot Meunier |
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The word champagne is protected by what treaty? |
Treaty of Madrid of 1891 |
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Most champagne is non-vintage meaning what? |
it is a bled of wines from several vintages |
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Champagne production: old vs. new style |
Old Style: Basket Press New Style: Disgorging, Dosage, and Corking Machines |
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Grower Champagne |
Currently all the rage, but makes up less than 5% of all French champagne; it is sparkling wine crafted by grape growers and their families; it embodies those who grow grapes in their own vineyards and produce blends that reflect their distinct vineyard styles |
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(House) Champagne |
makes up 87% of champagnes imported into the USA; consistent taste every year |
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Cooperatives |
growers who don't have all the sparkling-wine making equipment can opt into a village co-op |
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Different ways to add sugar to make sweet wines: |
1. Chaptalization: add sugar before fermentation 2. Fortify: add sugar after fermentation 3. Harvest late when sugars are higher 4. Ice Wine: Freeze the grapes 5. Botrytis: dehydrate the grapes 6. Amarones: Air-drying |
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Sweet wine variations
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Ice Wine Port Riesling Passito Sauterne Moscato Plonk |
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Ice Wine
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Frozen grapes in Germany |
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Port
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Spirits added halfway through fermentation in Portugal |
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Riesling
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Winter arrives before fermentation is complete; late harvest and selective picking of partly "raisined" berries gets you higher sugars
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Passito
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Dried grapes from Tuscany or Umbria |
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Sauterne
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Botrytis infected (the so called "noble rot") grapes from Semillion, Sauvignon blanc, and Muscadelle in Bordeaux; Botrytis dehydrates the grapes and leads to high sugar |
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Moscato di Asti
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From Northwest Italy (Asti), is a DOCG made from Moscato Bianco grape
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Plonk
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Sugar is added; (plonk is a generic phrase used to describe crappy wine) |
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Dessert-style Rieslings
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Some are Botrytis infected, some are picked at raisin stages; low alcohol; winter stops long fermentation; The best wines retain prominent acidity, which balances the sweetness
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