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22 Cards in this Set
- Front
- Back
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Banyuls |
France (Roussillon) Made from Grenache Vin doux naturel |
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Commandaria |
Cyprus Made from Xynisteri, Mavro |
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Madeira (sweeter styles) |
Portugal Made from Malvasia, Boal, Tinta Negro Mole Exposed to heat during aging |
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Madeira (drier styles) |
Portugal Made from Sercial, Verdelho, Tinta Negra Mole Exposed to heat during aging |
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Málaga |
Spain Made from Pedro Ximénez, Muscat |
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Marsala |
Italy Made from Grillo, Catarratto, Inzolia, and others |
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Maury |
France (Roussillon) Made from Grenache Vin doux naturel |
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Mavrodaphne of Patras |
Greece Made from Mavrodaphne |
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Muscat de Beaumes-de-Venise |
France (Rhône Valley) Made from Muscat Vin doux naturel |
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Muscat de Rivesaltes |
France (Roussillon) Made from Muscat Vin doux naturel |
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New World Port Style Wines |
New World, especially CA and South Africa No limitations on grapes; often Port grapes, Syrah, or Zinfandel |
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Port |
Portugal Primarily made from Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, and Tinto Cão; other grapes may also be used |
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Rasteau |
France Made from Grenache |
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Rutherglen |
Australia Made from Muscat Exposed to heat during aging |
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Setúbal |
Portugal Made from Muscat |
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Pineau de Charentes AOC |
France (Cognac) Made from Ugni Blanc, Folle Blanche, Colombard, as well as other grapes (including red grapes - both reds and rosés are made) Fortified with Cognac Mistelle |
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Floc de Gascogne AOC |
France (Armagnac) Made from mostly Colombard, Gros Manseng, and Ugni Blanc - mostly white, a very small amount of rosé Mistelle |
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Mistelle/mistela/vino licor/sifone |
A fortified wine fortified either before fermentation or right after it starts to ferment mistelle - France mistel - Spain (fortified before fermentation) vino licor - Spain (fortified shortly after fermentation starts) sifone - Italy |
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Running the Scales |
The topping off that is done from criadera to criadera when using the solera system |
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Oloroso sherries |
Less delicate than fino Higher alcohol and acid levels Deeper color Fuller bodied Oxidative aging No flor aging used 17%-24% alcohol |
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Fino sherries |
Best quality base wine used Paler Lighter bodied Lower acid levels, lower alcohol than Oloroso Sherry Higher amounts of acetaldehyde/lower acetic acid Biological aging (using flor yeast) No higher than 15.5% alochol |
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Mutage |
Adding alcohol before or while it is still fermenting and while it still has a signifigant amount of sugar in it |
