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Certified Specialist Wine Study Guide Review Fortified Wines

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Certified Specialist of Wine Study Guide Review Fortified Wine Production
Fortified Wines ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Sherry
The Making of Sherry ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The Production Process ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],The Palomino Grape of Jerez
two different types of ageing: The Ageing of Sherry at 17º alcohol the wine loses the flor at 15º alcohol the wine keeps the flor biological ageing the flor protects the wine from oxidation oxidative ageing without the flor, the wine is exposed to oxidation
 
The Making of Sherry ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The Making of Sherry ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The Solera System ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
consejo regulador de las DDOO jerez-xérès-sherry y manzanilla Sherry Solera System the solera - how the system works ,[object Object],[object Object],[object Object],[object Object],solera 1st criadera 2nd criadera sobretablas
 
The Making of Sherry ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Port and Port-Style Wines ,[object Object],[object Object],[object Object]
Oporto ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Instituto da Vinha e Vinho (IVV) & Instituto do Vinho do Porto (IVP) control Port Production
Port Grape Varieties ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Touriga Nacional
The Port Wine Scoring System
Fermentation Methods Modern lagares ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Fermentation Methods ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
How Port Is Matured ,[object Object],[object Object],[object Object],[object Object],[object Object]
Blending ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Types of Port ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Wood-Aged Ports ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Wood-Aged Ports ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
MADEIRA
Madeira ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Styles of Madeira ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The noble varieties are usually pressed and fermented separately from Tinta Negra Mole , often in lodge pipes. Malvasia and Bual are traditionally fermented on their skins. Sercial and Verdelho musts are separated from the grape skins before fermentation .
Madeira ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Marsala ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Types of Marsala ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Málaga ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Montilla-Moriles ,[object Object],[object Object],[object Object],[object Object],[object Object]
Vins Doux Naturels ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

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Certified Specialist Wine Study Guide Review Fortified Wines

  • 1. Certified Specialist of Wine Study Guide Review Fortified Wine Production
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  • 6. two different types of ageing: The Ageing of Sherry at 17º alcohol the wine loses the flor at 15º alcohol the wine keeps the flor biological ageing the flor protects the wine from oxidation oxidative ageing without the flor, the wine is exposed to oxidation
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  • 17. The Port Wine Scoring System
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  • 28. The noble varieties are usually pressed and fermented separately from Tinta Negra Mole , often in lodge pipes. Malvasia and Bual are traditionally fermented on their skins. Sercial and Verdelho musts are separated from the grape skins before fermentation .
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Hinweis der Redaktion

  1. TALKING POINTS:
  2. TALKING POINTS: High alcohol wines are sometimes balanced with sugar content e.g. port. Wines with a high ripe fruitiness (jammy) are also a good balance high alcohol levels e.g. Zinfandels Alcohol should never be the dominate feature in wine
  3. “ estufa” means ‘oven’ in Portugese
  4. “ estufagem”: ovens, in Portugese. Containers in rooms with very high heat to “cook” or maderize the wine.
  5. “ estufagem”: ovens, in Portugese. Containers in rooms with very high heat to “cook” or maderize the wine.