1
Q
Pressing for Sherry
A
Immediately - no skin contact
Phenolics restrict flor growth
2
Q
What is the lightest press called in Sherry
A
Primera Yema
3
Q
Which press fractions are used for biologically aged Sherry
A
Free run
Lightest pressings
4
Q
Which press fractions are used for Oloroso Sherry
A
Later press fractions
Segunda Yema
5
Q
What is the second press fraction called in Sherry
A
Segunda Yema
6
Q
What are the latest press fractions called in Sherry and what are they used for
A
Prensas
Used to season barrels and produce distilled grape spirit
7
Q
Max Press YIeld Sherry
A
70L/100kg
8
Q
When does clarification take place in Sherry
A
Before fermentation
9
Q
Types of Clarification used in Sherry
A
Sedimentation
Centrifugation
Flotation
10
Q
Yeast Sherry
A
Cultured
Need to reliably ferment to dryness
11
Q
Fermentation Temperature Sherry
A
22-26C
12
Q
Fermentation Vessel Sherry
A
Stainless Steel (most)
Old Barrels (few)
13
Q
MLF Sherry
A
BLOCKED
Warm climate and already low acid levels
14
Q
What is determined during the 1st classification in Sherry
A
Wine tested to decide biological (lighter body, less intensity) or oxidative (fuller body, greater intensity)
15
Q
What % are biological sherries fortified to
A
15-15.5%
16
Q
What % are oxidative sherries fortified to
A
17%
17
Q
Fortification Spirit for Sherry
A
95% abv grape spirit
18
Q
What are sobretablas
A
Post-fortification storage of current vintage wines
19
Q
What happens during 2nd classification in Sherry
A
Wines are analyzed prior to entering solera:
Biologically marked Full Flor and Fresh - Fino or Manzanilla
Biologically marked Less Delicate - Palo Cortado
Oxidatively marked - straight to Oloroso Solera
20
Q
Harvest for naturally sweet sherry
A
later harvest
grapes dried in sun 2-3 weeks
21
Q
Fermentation Stop % for Naturally Sweet Sherries
A
Stops naturally at 4-6%
22
Q
What % are naturally sweet sherries fortified to
A
15-16%
23
Q
Maturation for naturally sweet sherries
A
Oxidative
Increases sugar and flavor concentration
24
Q
Fermentation sweetness level for sweetened sherry
A
Fermented to dryness
25
Timing of fortification for sweetened sherry
after fermentation
26
Maturation for sweetened sherry
Biological, Oxidative, or BOTH
27
Timing of sweetening for sweetened sherry
Before Solera (mid-priced)
Just before bottling (inexpensive)
28
Maturation Vessel for Sherry
Old Wooden Casks
American Oak
29
Maturation Vessel Size for Sherry
600L butts
30
Characteristics of Maturation Bodegas in Sherry
Thick walls
High ceilings
Wettable earth floors
31
What is the Solera System
Fractional blending used to maintain consistency and quality
32
What are Criadera
Sections of butts with the same aged wines, more than one vintage
33
What is the criadera with the oldest wine
Solera
34
How much wine can be removed from the criadera each year
40% max
35
Minimum Aging before release for Sherry
2 years
36
Requirements for Flor to survive
Max 15.5% abv
No addition of S02
Oxygen (headspace, loose bung)
Temperatures 16-20C
Humidity 65%
37
Affects of flor
Protects from oxygen (pale lemon)
consume alcohol
release acetaldehyde (hay, bread, cheese, chamomille, bitter)
consume glycerol (dry taste, lighter body)
lowers acetic acid
Create autolysis (nutty, texture)
38
Affects of oxidative aging in Sherry
Color deepens (gold>amber>brown)
Alcohol increases (water evaporates quicker than ethanol)
Aromas/flavors evolve to tertiary (caramel, nuts)
Glycerol increases (fuller body)
Acetaldehyde decreases
Acetic acid (VA) increases
39
Finishing/Packaging for Sherry
Tartrate Stabilised
Fined/Filtered
Cork, Stoppers, or Stelvin
40
Requirements for VOS and VORS
VOS 20 years aging
VORS 30 years aging
Dry, premium priced
41
RS Port
80-120 g/L
42
Extraction Time Port
1-2 Days
43
Extraction Methods Port
Food Treading
Robotic Lagares
Steel Pistons
Autovinifiers
Pumping Over
44
Fermentation Vessel Port
Stainless Steel Lagares (most)
Granite, Concrete, Old Wood (small volume)
45
Is acidification allowed in Port production
Yes
Common
46
How is harvest determined in Douro
Ripeness of flavors and tannins
47
MLF Douro?
Why or why not?
NO
Lactic acid bacteria can't tolerate high abv
48
Stem inclusion Port
Common
49
Yeast Port
ambient
50
Fermentation Temperature Red Port
28-32C
51
Fermentation Temperature White Port
17-22C
52
Fermentation Stopped % in Port
5-7%
53
Fortification Agent Port
77% Grape Derived Spirit
54
Final abv Port
19-22%
*exception - basic Port 18%*
55
What is blended in Port
vineyards
grapes
vintages
co-fermentation
different treatment in the winery
sweetness levels
concentration levels
acidity levels
different colors
56
Maturation Vessel Port
Old Oak
57
Maturation Vessel Size Port
600L pipes (gentle oxidation)
100,000L Balseiros (freshness)
58
Winemaking Style Basic Ruby Port
Protective
59
Fermentation Vessel Basic Ruby Port
Steel or concrete
60
Max Aging Basic Ruby Port
3 years
61
Aging vessel Basic Ruby Port
Steel or Concrete
Large Vats
62
Extraction and Draining Basic Tawny Port
Light
Early
*avoids too much color*
63
Max Aging Basic Tawny Port
3 years
64
Minimum Aging Reserve Ruby Port
No minimum
65
Minimum Aging Reserve Tawny Port
6 years in wood
66
Aging Vessels Age Indicated Tawny Port
620-640L Old Wooden Casks
67
Aging Vessel Colheita Port
small old barrels
550L
68
Minimum Aging Colheita Port
7 years
69
Extraction Vintage Port
High
70
Maximum Aging Vintage Port
3 years
71
Finishing Vintage Port
unfined
unfiltered
72
Aging vessel Vintage Port
Old Wood
73
Minimum Aging Crusted Port
2 years
74
Finishing Crusted Port
Unfined
Unfiltered
75
Minimum Aging "Bottle Matured" Port
3 years
76
Aging Requirements LBV Port
4-6 years
77
Finishing LBV Port
Filtered OR unfiltered
78
Rose Method Rose Port
Short Maceration (few hours)
79
Fermentation Temp Rose Port
15-16C
80
Aguardente Rose Port
Neutral and high quality
81
Minimum Aging Reserve White Port
7 years in wood
82
3 styles of white port
1) Fruity, unoxidized (stone fruit, floral, moscatel)
2) Oxidative (honey, nutty, caramel, citrus, malvasia)
3) Intermediate (slightly oxidative, fresh fruit, nutty)
83
Grape Reception Madeira
All grapes checked by IVBAM
84
Skin Contact Madeira
Varies by producer
85
Fermentation Vessel Madeira
Stainless Steel
86
yeast Madeira
Ambient
87
Fortification spirit Madeira
96% Grape Spirit
88
Final abv Madeira
17-18%
89
Fining agent Madeira
Bentonite
Gelatin
Albumin
90
Filtering agent Madeira
DE
91
Maturation Types Madeira (2)
Estufagem
Canteiro
92
Estufagem temp
45-50C
93
Estufagem quality
less premium styles
94
Estufagem tank maturation time
3 months
95
Estufagem release date
10/31 2 years after harvest
96
Canteiro quality
higher quality wines
97
Canteiro temps
25-40C
98
Canteiro Cask Size
400L or 700L
99
Canteiro Release Date
1/31 4 years after harvest
100
What is blended in Madeira
Vintages
Casks
Estufagem with Canteiro
RCGM with drier style
101
Adjustments allowed in Madeira
Carmel (color)
RCGM (sweetening)
102
Frasquera Madeira Requirements
vintage dated
min 20 years in wood
single grape
super premium
Complex and concentrated
103
Colheita Madeira Requirements
single vintage
Min 5 years in wood
single grape OR blend
104
VDN method to achieve sweet wine
Fortified during fermentation
105
VDN Muscat Min RS
100 g/L
106
VDN Grenache Min RS
45 g/L
usually closer to 100
107
VDN Fortification Spirit
95-96%
108
VDN Fortification Spirit to Must Ratio
1L spirit for 10-20L must
109
VDN Fortification Timing (i.e. what % is fermentation stopped)
when must reaches 5-8%
110
VDN Final Abv
15-18%
111
VDN Fermentation Vessel
Steel
112
VDN White Ferm Temperature
cool 15C (off skins)
113
VDN Red Ferm Temperature
Warm 28C (on skins)
114
VDN White Skin Contact
6-24 hours
115
VDN Oxidative Aging Vessels
Old Oak
Glass Demi-Johns
116
VDN Unaged Aging vessels
steel
117
Roussillon VDN Unaged Reds Terms:
Banyuls
Maury
Grenat
Rimage
118
Roussillon VDN Oxidative Reds Terms
Banyuls
Maury
Tuile
Traditionnel
119
Rousillon VDN Oxidative Whites Term
Ambre
120
Roussillon VDN Extra Oxidative Reds and Whites Terms
Hors d'Age
Rancio
121
VDN Banyuls Required % Grenache
50%
*some whites made with Grenache Blanc/Grenache Gris*
122
VDN Banyuls Grand Cru Required % Grenache and required aging
75% Grenache
30 months min aging
123
VDN Maury Required % Grenache
75%
Some unaged whites made
124
Condition of grapes at harvest Rutherglen Muscat
partially shriveled and crushed
125
Fermentation Rutherglen Muscat
On skins until 1-2% abv
then pressed, drained, and fortified
126
Fermentation Adjustments Rutherglen Muscat
Pectolyc enzymes (increase extraction)
127
Fortification % Rutherglen Muscat
17.5%
128
Fortification Spirit Rutherglen Muscat
96% neutral spirit
129
Post fortification adjustments Rutherglen Muscat
Clarification
Light filtration
pH Adjustment
Fining for protein stability
130
Aging vessel Rutherglen Muscat
very old casks
1300-9K L (large)
180-500L (small)
131
Aging temps Rutherglen Muscat
warm conditions = evaporation
132
blending Rutherglen Muscat
older wines with newer wines for balance and consistency
133
Average aging:
Rutherglen Muscat
Classic Rutherglen Muscat
Grand Rutherglen Muscat
Rare Rutherglen Muscat
Rutherglen - 3-5 years
Classic - 6-10 years
Grand 11-19 years
Rare - 20+ years
134
Min RS Rutherglen Muscat
180-240g/L
135
Min RS Classic Rutherglen Muscat
200-280g/L
136
Min RS Grand/Rare Rutherglen Muscat
270-400g/L
D5 Fortified
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