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17 Cards in this Set
- Front
- Back
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Interrupt the fermentation by... |
filtration fortification |
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filtration |
removing the yeast |
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fortification |
fortification - killing the yeast by adding sulfur dioxide |
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Adding a sweet component to a dry wine to make a sweet wine by... |
unfermented grape juice adding sweet wine |
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3 ways to make sweet wines |
interrupt the fermintation adding a sweet component to the blend concentration of sugars in the grapes |
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concentration of sugars in the grapes by... |
dried grapes: late harvested healthy grapes shrivelled on the vine or dried out after picking e.g. Recioto, PX( Pedro Ximenez) Noble rot/ Botrytis: mold attacks ripe, healthy grapes which shrivel on the vine hand-harvested grapes e.g. Sauternes, Tokaji, some German wines |
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Frozen Grapes |
healthy grapes from frozen on the vine e.g. Icewine and Eiswein |
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Aim of fortified wine production |
increase the abv of the wine by adding alcohol usually in the for of grape spirit |
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fortification during fermentation makes a... |
Port |
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fortification after fermentation is complete makes a.... |
Sherry |
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Sherry grape varieties |
Palamino (dry styles) Pedro Ximenez (sweet style) |
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Sherry Production |
dry base wine --> fortified --> aged in a Solera System (system for aging Sherry) Sherry |
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Dry styles of Sherry |
Fino: pale in color dry, medium-bodied flor protects from oxygen Amontillado: higher in abv means flor dies deep amber color nutty flavors Oloroso: deep brown, full-bodied, high alcohol intense kernal flavors (roasted nuts, coffee) |
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Sweet style Sherry |
Pale cream= sweetened Fino sherry Medium= sweetened Amontillado Cream= sweetened Oloroso Pedro Ximenez- used as sweetening agent |
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What is a Port? |
blend of local black grape varieties |
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Port styles |
Ruby style Port: Ruby Port Reserve Ruby Port - higher quality Late Bottled Vintage Port (LBV) - highest quality Vintage style Port vintage ports have to come from highest quality region Tawny Style Port: tawny in color Tawny port Reserve Tawny Port Tawny Port with an Indication of Age (10,20,30,40 years) |
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Port production |
rapid extraction of color and tannin --> partially fermented to retain sugars--> fortified to 20% abv --> sweet wine --> maturation (oak vessels) --> blended and bottled --> Port |
