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34 Cards in this Set
- Front
- Back
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SHERRY - Jerez, Spain (Overview)
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SHERRY - Jerez, Spain (Overview)
1. fortified (most are intentionally oxidized) 2. bad reputation (market was flooded with bad quality sherry) 3. British market is most important 4. complicated system |
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SHERRY - Jerez, Spain
Location Climate Soil Varietals |
SHERRY - Jerez, Spain
Location: - Sherry Country is Jerez, Spain - southwest of Spain Climate: - coast is strong Atlantic - inland is arid Soil: 1. Albariza (Chalk) ---- where Fino Sherry grows 2. Arenas (Sand) 3. Barros (Clay) Varietals: 1. Palomino ---- used for Fino Sherries ---- white grape 2. Pedro Ximenez (PX) ---- dessert ---- dried under sun to concentrate sugars 3. Moscatel ---- dessert ---- considered inferior |
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SHERRY - Jerez, Spain
Viticulture Vinification |
SHERRY - Jerez, Spain
Viticulture: - high yield is observed Vinification: - pressed immediately after harvest - acids can be adjusted - fermented in stainless steel or sherry BUTTS - most are fermented DRY |
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SHERRY - Classification (based on FLOR growth)
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Sherry Classification
(Based on FLOR growth) 1. FLOR --- becomes FINO SHERRY --- 15.5% ABV --- FLOR is an indigenous yeast --- FLOR forms film on surface of wine --- FLOR needs moist and warm environment --- barrel is filled 2/3 full to allow space to oxidize wine 2. NON-FLOR --- becomes OLOROSO --- none or minimal FLOR --- 18% ABV |
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What vessel is used to ferment Sherry?
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Sherry BUTTS = 600 liters
Same size as PIPES (used in Port production) |
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Describe FLOR yeast and what it is used for?
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- Flor yeast is used in FINO SHERRY production.
- an indigenous yeast - prevents oxidization - forms film on top - has a life cycle (grows and dies) - some regions have FLOR that exists all the time |
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Describe the SHERRY PRODUCTION process.
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- Base wine is 12% to 13% ABV
- Base wine is made from Palomino or PX grapes 1. Fermentation 2. Fortification --- with brandy or distilled spirit 3. For FINO style, yeast called FLOR allowed to grow on top to prevent oxidization (this is not done for OLOROSO) 4. Ageing --- 2/3 full to allow FLOR to develop --- usually american oak --- SOLERA SYSTEM is used (also called FRACTIONAL BLENDING) 5. Bottled --- drink immediately --- no benefit from further ageing --- once opened, must use immediately |
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What are the types of FLOR INFLUENCED Sherry?
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Types of FLOR Sherry
1. FINOS --- acquired taste --- aged under FLOR --- driest and lightest Sherry --- brine, olives, green --- drink after opening (only good for 1 week) --- serve chilled --- 15.6% to 17% ABV --- sold from 6 years onward 2. MANZANILLA --- aged entirely in Sanlucar de Barrameda (where there is year-round FLOR) --- lighter and drier --- faintly salty tang 3. AMONTILLADO --- aged FINO --- FLOR has died naturally or intentionally --- pale golden brown --- oxidized characteristics makes it a darker FINO ------- nutty ------- hazelnut ------- yeasty --- minimum 10 to 12 years --- can be 50 to 60 years |
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What are the types of NON-FLOR Sherry?
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NON-FLOR Sherry
1. OLOROSO --- deliberately oxidized --- dry --- strong alcohol --- darker --- richer --- 18% to 20% ABV (kills incipient FLOR) |
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Describe OTHER Sherry types.
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SWEET SHERRIES
1. Cream Sherries --- sweet, low grade --- generic term --- commercial --- could be OLOROSO 2. PX (Pedro Ximenez) --- dry grapes in sun to raisinate --- oxidized wine --- high quality 3. Muscat PALO CORTADO --- rare --- occurs in certain years only --- indentified when FLOR dies --- loses its FLOR after a certain stage MALAGA --- desert wine from Spain |
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Compare FINOS and AMONTILLADO Sherries?
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Both are Flor influenced
FINOS - Oxidize - Sweeten - Remove color - Final product is PALE AMONTILLADO - Oxidize - Sweeten - Leave color as is - Final product is GOLDEN |
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Describe the Solera System used in ageing Sherry.
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Solera System
- also called "fractional blending" - blend newer wines with older wines - done by hand or pump - progressive topping up of older barrels from younger barrels of the same style - wine is continuously blended - the oldest (lowest) layer of butts is called the SOLERA - the whole system from the youngest/top layer to the oldest/lower layer is called the SOLERA SYSTEM - 1st criadera is the barrel layer above the solera - 2nd criadera is the barrel layer above the 1st criadera - "running the scales" is a term used to move the wine from the top criadera down through all the criadera layers to the bottom called the solera - aged in solera for 3 years - average age depends on number of layers |
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MADEIRA - Madeira Portugal
Overview |
MADEIRA - Madeira Portugal
Overview - shipped all over the world - Secret Madeira Society - used to toast the U.S. Constitution |
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MADEIRA - Madeira Portugal
Location Climate Soil Varietals |
MADEIRA - Madeira Portugal
Location: - Madeira, Portugal - Volcanic islands off the coast of Morocco Climate: - warm throughout the year - no extremes Soil: - volcanic soil Varietals: - cannot make Madeira with non-vitis vinifera 1. Sercial 2. Verdelho 3. Bual 4. Malvasia (Malmsey) 5. Tinta Negra Mole |
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MADEIRA - Madeira Portugal
Viticulture Vinification |
MADEIRA - Madeira Portugal
Viticulture: - cannot make Madeira with non-vitis vinifera - mountainous terrain - lush vegetation - after Phylloxera, planted with American species and hybrids - these are not allowed in Madeira production Vinification: - use ESTUFAGEN process (cook by heating) ----- promotes oxidization ----- promotes maderization - fortified + oxidized + maderized (cooked/sugars caramelized) |
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MADEIRA - Madeira Portugal
Describe the types of Madeira wine? |
Types of Madeira
VS 1. Sercial ------ driest style ------ high altitude, high acid VS 2. Verdelho ------ off-dry moderate sweetness ------ lower slopes VS 3. BUAL ------ Med sweetness VP 4. Malmsey ------ fully sweet and rich ------ sea level P 5. Rainwater ------ Tinta Negra Mole is the varietal ------ fortified + oxidized + maderized + diluted ------ poorly defined wine V - varietal S - Sherry method P - Port method ------ |
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Dessert Wines - Summary
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VDN - Vin Doux Naturel
(Sweet Wine Naturally) ------ it is fortified not really natural Muscat ---- Beaunes de Venice AOC Grenache (most impt in Rhone) ---- Banyuls AOC If these two are oxidized slightly - RANCIO (Rancid) MARSALA - Italy (Sicily) Australia - Muscat - oxidized - fortified - Rutherglen, Victoria |
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Sparkling Wine - Overview
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- wine with CO2 trapped in liquid
- amount of pressure varies (9 lbs per sq inch) - Champagne uses "HOUSES" - Year 2000 panic that supply would run out (this was a lie) - Champagne --- expanding region due to demand --- powerful brand --- protected by law - original region for sparkling wine was LIMOUX - CIVC is the body that protects sparkling wine - Veuve Cliquot - responsible for disgorgement - smaller bubbles means better quality |
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What is AUTOLYSIS
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AUTOLYSIS is the breakdown of yeast cells. Flavoring of sparkling wine comes from this.
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Sparkling Wine - CHAMPAGNE
Location Climate Soil Varietals |
Sparkling Wine - CHAMPAGNE
Location: - Northern France - Near Paris Climate: - Cold Region - Continental - Concerns: frost and winter freeze - Hazards: spring frost and fungal disease Soil: - CHALK Varietals: 1. Pinot Noir 2. Chardonnay 3. Pinot Meunier |
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Sparkling Wine - CHAMPAGNE
Viticulture |
Sparkling Wine - CHAMPAGNE
Viticulture: - frost protection - high yields - hand harvesting - small growers supply major houses |
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What are the methods used for making Sparking Wine?
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Sparkling Wine methods:
1. TRADITIONAL Method (Formerly called Champagne Method) --- secondary fermentation in bottle --- most difficult and costly --- produces finest sparkling wine --- best flavor --- best bubbles 2. TANK Method --- second fermentation is induced in a pressured tank 3. TRANSFER Method - secondary fermentation in bottle then transferred to a pressurized tank in which it is filtered 4. INJECTION Method - CO2 is injected into liquid in a similar fashion to carbonated drinks. |
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What are the steps in the TRADITIONAL method of making Sparkling Wine?
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TRADITIONAL Method of Sparkling Wine producton
1. HARVEST GRAPES - must be underripe (acidity is needed) - Pinot Noir for structure - Pinot Meunier for fruitiness - Chardonnay for elegance 2. FIRST FERMENTATION - pressing is done gently - each varietal is fermented separately - vin clair (low alcohol 9% ABV for underripe cruses) - mostly stainless steel 3. BLEND - also called ASSEMBLAGE - cellar master decides how much of each varietal to use 4. BOTTLE 5. SECONDARY FERMENTATION - add sugar and yeast to each bottle - "Liqueur de Tirage" - induces fermentation in bottle 6. CROWN CAPPED - like beer cap - to hold CO2 7. ALLOW FOR SUR LIE AGEING - yeast gives flavor - Non Vintage (15 months) - Vintage (3 years) - Cava (9 months) - bottle rests on its side to spread the sugar/yeast 8. RIDDLING (REMUAGE) - turn bottles - manual by hand or use gyropalette machines 9. DISGORGEMENT (DEGOUREMENT) - fine particles accumulate at bottle neck - bottle top is frozen in nitrogen to make it easier to remove the yeast plug 10. SWEETENING - Liqueur d'Expedition dosage - wineries secret recipe made up of sugar and wine. - final dryness based on sugar added 11. CORK and HASP |
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Describe how the Cava traditional method is different from the Champagne traditional method.
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The only differences between the Cava and Champagne traditional methods of making sparkling wine are:
1. Varietals - Xarello - Macabeo-Viura - Parellada 2. Aging on the lees is 9 months which give less yeast taste 3. Gyropalette is used which automates the riddling process. This reduces the time from 6 months to 6 days. 4. Yeast pellets are used - this cannot be done in Champagne - yeast is in a sock in each bottle - makes it easier to remove |
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Compare Champage and Cava sparking wines.
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Champagne
1. Sur Lie ageing - 15 months 2. Riddling - Manual 3. Riddling time - takes 6 weeks 4. Flavor - More yeasty 5. Secondary Fermentation - solution is added 6. Varietals - Pinot Noir, Pinot Meunier and Chardonnay Cava 1. Sur Lie ageing - 9 months 2. Riddling - automated with Gyropalette 3. Riddling time - 6 days 4. Flavor - applish, lighter color, less developed 5. Secondary Fermentation - yeast pellets (sock with yeast sugar) 6. Varietals - Xarello, Macabeo-Viura, Parellada |
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Sparkling wine - Tank Method
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Tank Method
1. Bulk wine 2. Charmat 3. Cuvee Close |
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Sparkling Wine - Italy
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1. Moscato di Asti (DOCG)
--- lower in alcohol --- less bubbles --- frizzante (less sparkling) 2. Asti (DOCG) --- most amount of bubbles --- spumante (most sparkling) |
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What are the two types of Champagne?
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Types of Champagne
1. Vintage - label has vintage year - not made every year but only when the wine is good enough - the best Champagne - Tête de Cuvée - Dom Perignon - declared by individual houses - 3 years on lees 2. Non-Vintage --- is the region's bread and butter --- consistency (can adjust blend for consistency) --- 15 months on lees |
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What are the Champagne sweetness levels?
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Champagne Sweetness Levels
EXTRA BRUT/BRUT SAVAGE/BRUT ZERO (driest, no dosage added) BRUT EXTRA BRUT SEC DEMI SEC - dessert DOUX - dessert |
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Sparkling Wine - Bottle, Cork, Hasp
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Sparkling Wine
1. Bottle --- must be strong --- should be able to hold pressure --- indentation in bottom ------ collects sediment ------ reinforces bottle 2. Cork - ball and stem - more dense 3. HASP - wire cage |
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What are the four styles of Sparkling Wine.
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1. Blanc de Blanc (Chardonnay only)
2. Blanc de Noir --- Pinot Noir only --- Pinot Meunier only --- or both Pinots 3. ROSE --- pink --- added red wine or skin contact 4. RD - recently disgorged - longer aging on the lees |
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What are the three main areas in Champagne?
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Three main areas in Champagne:
1. Montagne de Reims - best Pinot Noir grow (for body and structure) 2. Cote des Blancs - the best Chardonnay grow (for freshness/elegance) - Cotes means "hillside" 3. Vallée de la Marne - the best Pinot Meunier grow (for fruitiness, aroma) |
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Other Sparkling Wine regions in France.
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Other sparkling wine areas in France outside of Champagne
- use traditional method - use region's local varietal 1. Cremant d'Alsace (no Gewurztraminer used) 2. Cremant de Bourgogne 3. Cremant de Limoux 4. Cremant de Loire (no Cab Franc used) |
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Name other regions in the world that produce Sparkling Wine.
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Italy
-- Franciacorta DOC California -- Carneros -- Anderson Spain -- Freixenet (largest producer in the world) |
