Free Flashcards for DipWSET D5: Fortified
DECK Number 1
Instructions before starting:
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GOOD LUCK!!
[qdeck]
[h] DipWSET D5 SET 1 Intro
[i] DipWSET D5 – Fortified Wines Flashcards
SET 1 Intro
I RECOMMEND YOU LEAVE THE CARDS IN THE INITIAL ORDER AND USE THE “SHUFFLE” OPTION ONLY WHEN YOU MASTER THE WHOLE DECK (= 0 MISTAKE)
– Read the Term on the Card and give your answer
– Click on “Check the Answer” button to check your knowledge
– Click on “Got It!” if your answer was correct
– Click on “Need more practice” to review the card at the end of the deck and try answering another time
– Click on “Shuffle” button to change cards order
[start]
[q] Give example of grapes that provide flavour to the finished fortified wines?
[a] Muscat à Petits Grains Blancs = VDN South of France
Muscat à Petits Grains Rouges = Rutherglen Muscat
[q] Give an example of a neutral grape that does not provide flavour to the finished fortified wine?
[a] Sherry (Jerez) = Palomino Fino
[q] Madeira is usually what level is acidity?
Why?
[a] Medium to High.
High natural acid in Madeira varieties like Sercial and Verdhelo
[q] Which fortified wines are generally made by letting the grapes macerating on skins
[a] Madeira, Muscat VDN, White Port
[q] Why are some fortified wines made through letting skins to macerate on skins?
[a] Because it provides Body, Texture and Flavours
[q] What are the alcohol ranges for low, medium and high alcohol for assessing fortified wines?
[a] Low – 15% – 16.4%
Med – 16.5% – 18.4%
High – 18.5% +
[q] Why is colour extraction important for vintage port?
[a] They are expected to retain colour over many years of bottle ageing
[q] Sherry is usually what level of acidity?
Why?
[a] Low-Med.
Palomino is naturally low acidity
[q] Why does Sherry may sometimes taste acid?
[a] The combination of Dryness + high alcohol can give a sensation of acidity to the palate
[q] What are the 3 key viticultural factors that affect style, quality & price of fortified wines?
[a] Grape variety
Time of harvest
Vineyard site
[q] What are the 6 key winemaking choices that effect style, quality & price of fortified wines?
[a] Skin contact & extraction
Timing of fortification
Fortifying spirit
Maturation
Blending
Finishing
[q] Which style of fortified wine has the most obvious varietal character?
[a] Vin Doux Naturel made from Muscat
[q] Which grape varieties/fortified styles are harvested with shrivelled grapes?
[a] Pedro Ximenez
Sherry made from Moscatel
Rutherglen Muscat
[q] Which variety is an example of a neutral grape variety that produces fortified wines with dominant flavours from winemaking?
[a] Palamino to make Sherry
[q] What is the advantage of harvesting Palomino grapes as soon as minimum potential alcohol levels have been reached?
[a] To pick while the grapes are healthy, before autumn weather increases risk of botrytis – which must be avoided for sherry
[q] Which Port varieties are good at imparting colour?
[a] Touriga Nacional and Sousao
[q] For which styles of fortified wines are tannins desirable?
[a] Long aged wines such as vintage port
[q] In red fortified, why does extraction usually need to be vigorous?
[a] Because fortification happens before the end of fermentation for many of these styles, meaning there is often only 2-3 days for maceration.
[q] What is the most common calculation made for determining timing of fortification?
[a] The desired level of residual sugar in the final wine
The greater the amount of sugar, the earlier the fortification
[q] What are two advantages of using a high alcohol (90-90%ABV) grape spirit for fortification?
[a] Neutral, so don’t mask flavours of the wine
Less is needed, so there’s less dilution of flavour
[q] Why is skin contact undesirable for biologically aged sherries?
[a] Phenolic compounds can inhibit the growth of flor
[q] What are the implications of using a spirit fortified to a lower level for Port?
[a] The spirit has a higher impact on the flavour of the wine
It can add more complexity
You have to use a higher amount
[q] What styles of sweet foritified wines are made by adding a sweetening component to a dry fermented and then fortified wine?
[a] Pale cream, medium and cream sherries
[q] What is generally being described by the term “rancio”?
[a] Oxidative ageing in wood leading to flavours/aromas of leather, coffee and wood varnish
[q] Which technique can be used to produce low-cost Tawny Ports in order to achieve the desired colour?
[a] Blend light colored grapes in the winemaking process which can give a light colored blend similar to aged tawny
[q] What three factors will effect the rate of oxygenation for oxidatively aged fortified wines?
[a] Vessel – usually small and wooden
Evaporation – ullage management in each vessel
Temperature – warmer temperatures speed up process
[q] What are three points of interaction of blending with style?
[a] Creating a house style
Creating a style that with suit the desired ageing
Blending to a style of desired sweetness
[q] What is the alcohol level of the fortifying spirit for Port?
[a] 77% abv (+/-0.5%)
[q] What is the practice of maturing wine from each vintage separately?
[a] Static maturation
[q] What styles of fortified wines would most likely not be filtered before bottling?
[a] Ports designed for some degree of bottle ageing – vintage, single quinta, crusted and some LBVs
[q] How is blending important in relation to volume? (2)
[a] Vineyard holdings are small in most fortified production regions
Maturation is generally in small vessels
[q] What are the six reasons for blending?
[a] Balance
Consistency
Style
Complexity
Volume
Price
[q] Sherry is usually what level of acidity?
Why?
[a] Low-Med.
Palomino is naturally low acidity
[q] What are the 3 key viticultural factors that affect style, quality & price of fortified wines?
[a] Grape variety
Time of harvest
Vineyard site
[q] What does ‘en rama’ refer to?
[a] Fino and Manzanilla that has not been fined or filtered, or possibly only very lightly
[q] Why is colour extraction important for vintage port?
[a] They are expected to retain colour over many years of bottle ageing
[q] Which style of fortified wine has the most obvious varietal character?
[a] Vin Doux Naturel made from Muscat
[q] What is generally being described by the term “maderisation”?
[a] Wine that has been heated AND oxidised
[q] Which grape varieties/fortified styles are harvested with shrivelled grapes?
[a] Pedro Ximenez
Sherry made from Moscatel
Rutherglen Muscat
[q] In red fortified, why does extraction usually need to be vigorous?
[a] Because fortification happens before the end of fermentation for many of these styles, meaning there is often only 2-3 days for maceration
[x] GOOD JOB!! [restart]
[/qdeck]
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