Sherry

Question 1

Fino/Manzanilla

Answer 1

Color: Pale Lemon
Aroma: Acetaldehyde (bread dough, almonds, apple)
Palate: Bone Dry, Low acidity, Low Alcohol, light to med- body,

Question 2

Amontillado/Palo Cortado

Answer 2

Color: Pale to Med amber
Nose: Biological + Oxidative = Acetaldehyde + almond, caramel, dried fruit (apple, lemon, bruised apple, bread dough)
Palate: Bone Dry, Low-med acidity, med alcohol, med body

Will have definitive acetaldehyde and also color which shows oxidative

Question 3

Olorosso Sherry

Answer 3

• Color: Medium to deep amber to brown
• Nose: Dominated by tertiary + oxidative notes
  *Primary: Dried fruit
  *Secondary: Vanilla, cloves, white chocolate
  *Tertiary: Caramel, toffee, walnut, almond
  *
• Palate: Bone Dry, Low-Med acidity, Med-High alcohol, Med+ - full body
• Isn’t biologically aged Sherry b/c browning of color, abv>16%, little to no acetaldehyde detectable
• Not any other fortied b/c DRY, low/M acid (even driest Madeira — Sercial—has some RS + HIGH acid)

Question 4

Pale Cream

Answer 4

• Color: Pale Lemon
• Nose: Acetaldehyde + lemon
• Palate: Med sweet - Sweet, Low acidity, low alcohol

Question 5

Medium Cream

Answer 5

Color: Pale to Med Amber
Nose: Biological + Oxidative Aging
Palate: Off Dry to Sweet, Low-Med acidity, Med alcohol

Question 6

Cream

Answer 6

Color: Medium to Deep Amber maybe Brown
Nose: Oxidative only (Dried fruits, toffee, nuts)
Palate: Sweet, Low Acid, Med to high Alcohol

Question 7

PX

Answer 7

• Color: Amber to Brown
• Nose: Pronounced Raisins, Molasses, licorice, apple, pear, vanilla coffee
• Palate: Lusciously sweet, Low Acidity, Medium Alcohol, FULL body

not Rutherglen Muscat b/c lower acidity, lacks grape-y, floral character; aged PX
gets darker brown than aged RM
- No hints of red that would come w/ Port, Grenache-based VDN
- Too lusciously sweet to be any other sweet fortified

Question 8

Ruby

Answer 8

• Color: Med-Deep Ruby
• Nose: Red and Black Fruit mostly just primary friut
• Palate: Sweet, Medium-Medium + acidity, Low to Medium tannins, High alcohol, Med-Med+ (sometimes hot)

Ruby color, so comes from red grape. But, not Grenache-based VDN b/c High alcohol, potentially
medicinal or noticeably aguardente / spirit-y aromas/avors

Question 9

LBV Port

Answer 9

Similar to Vintage Port but less pronounced

• Deep Ruby color, so comes from red grape. But, not Grenache-based VDN b/c High alcohol, and likely higher acidity than VDN (anything this color will be Port, VDN from Grenache which has thinner skins so the depth of extraction is not as deep)

Question 9

Vintage Port

Answer 9

• Color:Medium-Deep ruby
• Nose: (young: Ripe black fruit + floral) (old: forest floor + dried)
  *P: Violet, raspberry, blackberry, licorice, ripe fruit, spices
  *S: Cedar, Chocolate, Coffee
  *T: Prune, cooked plum. leather, earth
• Palate: Sweet, Med-Med+ acidity, High Tannins, High Alcohol, Full body
• Deep Ruby color, so comes from red grape. But, not Grenache-based VDN b/c High alcohol, and likely
  higher acidity than VDN (anything this color will be Port, VDN from Grenache which has thinner skins so the
  depth of extraction is not as deep)

Question 10

Basic Tawny Port

Answer 10

• Color: Pale Ruby
• Nose: Redcurrant, raspberry, red cherry, red plum, violet, rose
• Palate: Sweet, Medium Acidity, Low Tannins, high alcohol, med+/full body

Ruby or hints of ruby color, so comes from red grape. But, not Grenache-based VDN b/c High
alcohol, spirit-y aromas/flavors
- Grenache-based VDNs are often fruitier, more like Ruby Ports

Question 11

Colheita/Age indicated tawny

Answer 11

• Color: Pale Tawny/Garnet
• Nose:
  *p: Red Cherry, red plum, licorice, ripe + dried fruit
  *s: Vanilla. cedar, coffee, chocolate
  *t: raisin, dried fruit, cooked cherry, caramel
• Palate: Sweet, M/M+ Acidity, low tannin, high alcohol, full body

Not Premium sweetened Sherry (Cream) b/c more fruit character, likely higher alcohol (even if both are high, old
Cream might only be ~18.5%))
- Not Oxidative VDN b/c hints of spirit-y nature of Port (even if well-integrated), darker fruit character than VDN,
less vegetal/earthy. Likely higher alcohol and fuller body

Question 12

White port

Answer 12

Unaged

*Pale lemon
* Med Body
* aromatic fruity and oral notes, stone fruit, floral

Oxidized:

• Amber to Brown
• Caramel, citrus peel, dried stone fruit, nutty
• Becomes more honey with age

Un-aged style similar color to Muscat-based VDNs but not as aromatic, may be more spirit-y character from
aguardente, likely higher alcohol, aromas stone fruit vs. grape-y & oral; also Fino/Manzanilla but these are dry

Oxidative style compared to oxidative VDNs — similar dierences as un-aged above

Question 13

Rose port

Answer 13

Pale Pink Orange to Deep Pink
The color pretty much dierentiates it from any other fortied wine

Question 14

Basic Madeira

Answer 14

• Color: Depends but if red it’ll be pale to medium tawny
• Nose: Baked or stewed fruit
• Range from off-dry to Sweet; may be sweetness-level label or varietally labeled each of which is associated w/ a
  sweetness level - High acidity - Likely made w/ Tinta Negra, so probably Low Tannins, soft (otherwise N/A) - High alcohol (most); Likely that it won’t be well integrated; Possible to get M - Med+ to Full Body — depending on sweetness level/ RS

Question 15

Sercial

Answer 15

• Palest of madiera
• citrus peel and nuts
• Dry to Off dry
• High acid + High Alcohol

Question 16

Verdelho

Answer 16

medium dry, slightly darker and sweeter than sercial
candied fruit, slightly sweet
High Acidity

Question 17

Boal

Answer 17

Caramel, Chocolate, candied nuts
Medium sweet
SLightly darker and fuller than verdelho
High acidity

Question 18

Malmsey

Answer 18

Sweetest and darkest
Raisins + Caramel
High acidity

Question 19

White VDN unaged (muscat de beaumes de venise)

Answer 19

Pale Lemon
Floral, Grape, peach, lemon, honey
Primary fruit
palate: Sweet, medium acidity, low alcohol, medium body

Generally, the characteristic aromas / avors of the Muscat grape are a dierentiator (grape-y, oral, aromatic), and
aromas/ avors more from grape
- (Much) Lower alcohol than White Port, no spirit-y character on VDNs

Question 20

White VDN Oxidized

Answer 20

Unlikely

Question 21

VDN Red unaged

Answer 21

Color: Medium-deep Ruby
Nose: Blackberries, Raspberries, Plums,
Palate:Medium sweet to sweet, medium acidity, low tannin, medium alcohol, medium + to full body

• Color may suggest Port, but alcohol is lower

Question 22

VDN Red oxidized

Answer 22

More dried fruit

Question 23

Rutherglen

Answer 23

Color: Amber to Tawny
Nose: desirable; grape-y aromas of Muscat should be ID’able regardless of aging; raisins, dates, sweet spices;
rand & Rare = more nutty, treacle, licorice, still some degree of fruit for balance

P: butterscotch, rose, raspberry, red cherry, red plum, peach, apricot, blackberry, blueberry, black cherry, black plum, both ripe
and dried fruit, licorice -
S: Vanilla, chocolate, white chocolate -
T: dried fruit, prune, raisin, g, caramel, toee, fruitcake — grape shriveling results in dried fruit characteristics

Sweet (lusciously)
Med + acidity, Low tannins, medium alcohol, full bodied,

Question 24

If the wine is pale Lemon:

Answer 24

Fino/Manzanilla Sherry if Dry White VDN if sweet

Question 25

If wine is Ruby:

Answer 25

Ruby Port/LBV/Vintage Port- always sweet Red VDN: Primary fruit (Low/no Tannins) + less complexity

Question 26

IF the wine is lusciously sweet:

Answer 26

PX Sherry or Rutherglen Muscat Differences - PX is usually deep brown, almost black, but NOT ALWAYS. You can see through this - RM has a muscat-y, floral note that PX does not; PX is typically more raisin-y and syrupy -

Question 27

Amber to Tawny

Answer 27

* Rutherglen/PX (luscious) * Amontillado/Palo Cortado (oxidative + actaldehyde) * Medium, Cream, (lower acid, lower alc) * Olorosso (Dry) * White Port (sweet, high alc, med acid, not as aromatic) * Tawny Port (higher alc) * Age indicated Port (higher alc) * Madeira (high acid)

Question 28

Ruby

Answer 28

* VDN Red * Ruby * LBV * Vintage

Question 29

Lemon Options

Answer 29

* Fino/Manzanilla (dry) * White VDN Unaged (aromatic + grapey) * White Port Unaged (stone fruit)