1 - Sherry Styles Flashcards
The labelling
Attributes set by the CONSEJO REGULADOR
- level of re residual sugar
- typical alcohol level
- colour
- characteristics in line with how the wine as been matured
Dry Sherry
- max 5g/L of residual sugar
-sherry styles
—manzanilla—manzanilla Pasada
—palma -
—palma cortada -amontillado Fino —fino -
—palo cortado
—oloroso
—px
—moscatel
—pale cream
—medium
—cream
Fino sherry 15-15.5%abv
- aged under a film of flor
- pale lemon colour
- dry, light to medium bodied on the palate
- low acidity
- low alcohol 15-15.5% abv
-aromas and flavours depend the length of time spend in the SOLERA
-most of aromas are associated with ACETALDEHEYDE rather done primary fruit
(bread dough and almonds
-wine range
good to outstanding in quality
inexpensive to premium or super-premium
Manzanilla 15-15.5%abv
Fino matured in the coastal municipality of Sanlúcar de Barrameda
- closed of the Atlantic
- less extreme summers and winters
- the flor in the SOLERA have thicker layers
- aged under a film of flor
- pale lemon colour
- dry, light to medium bodied on the palate
- lighter and fresher than finos on the palate
- low acidity
- low alcohol 15-15.5% abv
-aromas and flavours depend the length of time spend in the SOLERA
-most of aromas are associated with ACETALDEHEYDE rather done primary fruit
(bread dough and almonds
-higher levels of acetaldehyde than fino
-wine range
good to outstanding in quality
inexpensive to premium or super-premium
Manzanilla Pasada 15-15.5%abv
- short period of oxidative ageing
- the flor may die naturally or not refreshing the butts with new wine for around a year
- the wine enter the Manzanilla Pasada SOLERA System
- the wine are average a couple of years olderthan normal Manzanilla
- become more like Amontillado
Amontillado 17%abv
- show biological and oxidative ageing
- inexpensive amontillado (are likely to used young biologically aged wine from one of the criaderas in the Fino SOLERA then blended into an Amontillado SOLERA for short ageing
-wine range
good to outstanding in quality
inexpensive to premium or super-premium
- start in the Fino SOLERA and re-fortified to 17% abv to kill the flor and matured in amontillado SOLERA
- more expensive wines will be matured for longer and hence be more complex
Palo Cortado 17-22%abv
- classified as this style aromas similar to those of an amontillado and the palate similar to that of an oloroso
- generally spend less time biologically ageing then the amontillado some characteristic acetaldehyde aromas lighter done amontillado, also means glycerol levels remain higher
- slightly fuller done amontillado
- rounder body done amontillado
- under 5 g/L
- 17-22%abv
- wine undergone a number of years in a fino SOLERA and after moved to Palo Cortado SOLERA
- Palo Cortado are generally finos from second classification (less delicate, more complexity, less able to support a thick layer of flor, undergone some mild oxidation)
- cost mid-price to premium
- quality very good to outstanding
Oloroso 17%abv
- oxidative ageing
- 17%abv
- brown colour
- dominated by tertiary, oxidative aromas, toffee, walnut
- inexpensive wines are acceptable and good quality will be released from the SOLERA earlier than the more expensive
- well-matured often very good to outstanding in quality and sell at premium prices
En Rama
No a legal definition
- describe wines that have been finish and packaged in a way to be the best representation of the wine straight from the barrel
- some bodegas this may mean no fining or filtration
- exported is common a light fining and filtration
- taste more intense
- more complex
- sell for higher price
Naturally Sweet Wines 15-16%abv
PX minimum 212g/L sugar but usual reach 450-550g/L
15-22%abv
Moscatel minimum 160g/L sugar but usual reach 325-375g/L
15-22%abv
- after harvest the grapes for naturally sweet wines are laid out to dry in the sun from 2-3weeks
- water evaporates
- concentrate the sugar levels
- raisin-like aromas develop
- the natural fermentation stop around 4-6%abv because very high sugar levels
- fortified around 15-16%abv
- usually matured oxidatively in their own SOLERA
- gradual evaporation causes the sugar and flavours to concentrate further
-PX(-full body similar to syrup)
(-low acidity)
(-pronounced aromas and flavours of raisins molasses and liquorice)
- Moscatel much less common
- non-oxidative style
- aged in butt for several years oxidative style
- both wines can be used as blending components for sweetened sherries
Sweetened Wines
- sweetened sherries made from Palomino that was been fermented dry, fortified, age and then sweetened using a sweet component
- inexpensive wines made from young wines and just sweetened before bottling
- mid-price and premium after sweetened may be further matured in the SOLERA
Pale Cream 15.5-22%abv
- must have undergone a period of biological ageing prior to sweetened
- RCGM(rectified concentrated grape must) generally used as the sweetening component so don’t and colour or flavours to the wine
- frequently have a very subtle flor character
- often is not age for very long
- medium-sweet to sweet
- inexpensive and acceptable to good quality
Medium 15-22%abv
-Medium range from
Off-dry to sweet
-Medium must show biological and oxidative ageing
-blended with PX for sweetening
-range from inexpensive to premium in price and acceptable to outstanding in quality
-cheapest wines tend to be made with young wines
-premium made with high proportion of well matured amontillado, oloroso and PX
Cream 15.5-22%abv
- Cream usually always sweet
- Cream only oxidative ageing
- blended with PX for sweetening
- range from inexpensive to premium in price and acceptable to outstanding in quality
- cheapest wines tend to be made with young wines
- premium made with high proportion of well matured amontillado, oloroso and PX
