Certified Specialist Wine Study Guide Review Fortified Wines
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Certified Specialist Wine Study Guide Review Fortified Wines
- 1. Certified Specialist of Wine Study Guide Review Fortified Wine Production
- 3. Sherry
- 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
- 17. The Port Wine Scoring System
- 25. MADEIRA
- 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 .
Notas del editor
- TALKING POINTS:
- 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
- “ estufa” means ‘oven’ in Portugese
- “ estufagem”: ovens, in Portugese. Containers in rooms with very high heat to “cook” or maderize the wine.
- “ estufagem”: ovens, in Portugese. Containers in rooms with very high heat to “cook” or maderize the wine.