Free Flashcards DipWSET D5: Fortified – 1/Intro

[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] Return to page view

[/qdeck]