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a master 2.0: you've got this!!! > Jerez-Xeres-Sherry > Flashcards

Jerez-Xeres-Sherry Flashcards

1
Q

DOs of Andalucia

A

Condado do Huelva
Jerez-Xeres Sherry and Manzanilla
Sanlucar de Barrameda
Malaga/Sierras de Malaga
Montilla-Moriles
Granada (2021)

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2
Q

How big is a bota

A

600L

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3
Q

Producing provinces of Sherry

A

Cadiz (main port town)
Séville

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4
Q

en rama means this

A

Unfiltered

Popular relatively new style of Sherry released with only lightest of clarifications. tastes like a sample straight from cask

Fino manzanilla

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5
Q

Townships of the sherry triangle

A

Jerez de la Frontera
Sanlucar de Barrameda
El Puerto de Santa Maria

Chipiona
Rota
Trebujera
Puerto Real
Chiclana de la Frontera
Lebrija
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6
Q

what year did Sherry gain DO status

A

1935

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7
Q

Authorized grapes for Sherry

A

Palomino Fino
Palomino de Jerez
Moscatel (only allowed for varietal moscatel wines)

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8
Q

palomino is also called this

A

Listán (in France)

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9
Q

largest producers of Sherry

A

Gonzales Bypass
Williams and Humbert
Domecq
Sandeman
Sanchez Romate
Emilio Lustau
Valdespino

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10
Q

who produces La Gitana Sherry what is it

A

Manzanilla, Hidalgo

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11
Q

alcohol levels for sherry

A

15 to 17% Fino
16 to 22% amontillado
17 to 22% oloroso/ Palo Cortado
15 to 22% medium dry
15.5 to 22% pale cream

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12
Q

Main soil type of Xerez

A

Albariza (white chalk)

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13
Q

name of Strait that Bridges Africa and Europe

A

Strait of Gibraltar

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14
Q

how did the term Sherry come about

A

Jerez de la frontera is “sherish” in Arabic

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15
Q

English call Sherry this

A

Sack

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16
Q

name some Sherry yeasts

A

Rouxii
montelenisis
Baticis

These yeast can withstand higher temperature

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17
Q

Aging requirement for Sherry

A

All wines must be age in Solera at minimum two years prior to release

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18
Q

Only these styles of Sherry are authorized for certified age designation

A

Amontillado
oloroso
Palo Cortado
PX vino dulce Natural

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19
Q

What is VOS

what is VORS

A

20 average age

30 average age

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20
Q

what is a sobretable?

A

The period of time a new wine spends before it goes in Solara usually 6 to 8 months

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21
Q

What is Mitad Y Mitad

A

Half and half

when they fortify they mix spirit with older wine first then into fresh sherry so it’s not too much

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22
Q

Dry sherry is this

A

5 to 45 g/L fortified with VDN

sweeter than manzanilla Or fino

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23
Q

Who produces La Cigarrera? What is it?

A

Ignacio Hidalgo

Manzanilla, Sanlucar de Barrameda

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24
Q

manzanilla can only be produced in this town

A

Sanlucar de Barrameda

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25
Q

some of the earliest sherry firms

A

Osbourne
Garvey
John Harvey (now Domecq)

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26
Q

three principal soils of Sherry

A

Albariza (limestone)
Barros (clay)
Arenas (sand)

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27
Q

Max yields for Sherry

A

Jerez Superior: 80 hl/ha
All other vineyards: 100 hl/ha

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28
Q

min RS for Pedro Ximenez VDN

A

212 g/l

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29
Q

Min RS for Dulce VDN
And Moscatel VDN in Sherry

A

160g/l

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30
Q

what is Amontillado

A

Mature Fino

oxidative aging follows biological aging

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31
Q

What is Palo Cortado

A

A fino, redirected toward oxidative aging during second classification

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32
Q

two types of fermentation in Sherry production

A

Tumultuous (first)
Lenta (second)

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33
Q

styles produced in Sherry

A

Vino generoso: dry and style max 4 g/L RS (fino, Amontillado, Palo Cortado, Oloroso)

Manzanilla Vino generoso: (fina, pasada, olorosa) aged

Vino Generoso de Licor: (Vino generoso blended with VDN)

Vino Dulce Natural: soleo grapes, sweet, fortified
Dulce: 160 g/l RS
Moscatel:160 g/l
PX: 212 g/l

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34
Q

what is Vino de Color

A

Non-alcoholic, cane sugar wine added to must after fermentation

Often added to cream sherry, to add sweetness and color

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35
Q

What is the term for aged Manzanilla

A

Pasada

36
Q

What is “Pale Cream” sherry

A

Sherry deliberately robbed of color

37
Q

Where is Pedro Ximenez Grown

A

Montila-Moriles DO

38
Q

PX Producers

A

Alvear
Toro Albala
Perez Barquero

39
Q

Romé is a red grape native to this DO in Andalucia

A

Sierras de Málaga DO

Can be blended with Cabernet Sauvignon, Merlot, Syrah, Tempranillo

40
Q
A
41
Q

Palomino in France is distilled into this

A

Armagnac

42
Q

This town marks the marks the southeastern border of the roughly triangular region of sherry

A

Chiclana de la Frontera

43
Q

Sherry is the product of two DO zones:

A

Jerez-Xérès-Sherry and Manzanilla-Sanlúcar de Barrameda.

he two DOs share an identical production zone and similar production guidelines, but the latter must be aged in the seaside town of Sanlúcar de Barrameda.

44
Q

Which is warmer: Jerez de la Frontera or Sanlúcar de Barrameda.

A

summer average temperatures may be nearly 20° F higher in Jerez de la Frontera

45
Q

These towns are at the center of Sherry production, and DO regulations require Sherry to be matured in and shipped from one of these three municipalities.

A

Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda

46
Q

How does the levante influence Xerez?

A

The hot, dry levante wind intensifies the region’s heat blowing in from the east

47
Q

The humid Atlantic poniente wind alternates with the levante, and promotes this

A

the growth of flor, a film-forming yeast necessary in the maturation of Sherry.

48
Q

These Pagos are located in Jerez Superior (where 80% of vines are located in Jerez-Xeres-Sherry)

A

Macharnudo, Añina, and Carrascal.

49
Q

Largest Pago in Jerez

A

Macharnudo, at over 2000 acres

50
Q

95% of the vineyard acreage in Jerez

A

Palomino (fino is more prevalent, higher yields, more disease resistant)
Palomino de Jerez

51
Q

These two grapes primarily used for sweetening sherry

A

Moscatel and Pedro Ximénez

52
Q

Where in Xerez is Moscatel cultivated, for the most part?

A

Moscatel is mainly cultivated in the arenas soils near Chipiona

53
Q

The Consejo Regulador allows this grape to be grown outside the Sherry Triangle due to diminished plantings

A

Pedro Ximénez grown in Montilla-Moriles DO

54
Q

Mats on which Moscatel and PX go through soleo (sunning) for one to three weeks in sherry

A

esparto grass mats

55
Q

Training method of sherry, how does it work?

A

vara y pulgar, in which growers prune alternate spurs each year: one year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb)

56
Q

Most Sherry harvest is in Late August and is this:

A

Machine harvested

57
Q

Max yields sherry

A

Maximum yields are set at 80 hl/ha in Jerez Superior and 100 hl/ha elsewhere in the region.

58
Q

Name for laborers in Xerez

A

pisadores (laborers) wearing zapatos de pisar—cowhide boots with angled nails on the soles.

59
Q

Max press yield for Palomino

A

maximum 70 liters of juice may be pressed from 100 kg of grapes

60
Q

What is the must called in Sherry? What are the stages of pressing?

A

(mosto de yema) is divided into three stages of quality: the primera yema (free-run juice, accounting for 60-70% of the total mosto de yema), segunda yema (press wine), and mosto prensa (poorer quality press wine for distillation).

61
Q

How are The free-run primera yema and pressed segunda yema fermented?

A

Separately

62
Q

Palomino fino is notorious for this

A

oxidation, low acid

Must is acidified prior to fermentation

63
Q

What did producers of Sherry traditionally add to Palomino to aid in clarification?

A

Traditionally, producers adhered yeso (plaster) to the grapes prior to pressing, which aided clarification and—when combined with cream of tartar—produced tartaric acid. Today, most producers add tartaric acid directly and utilize a system of racking (desfangado) to clarify the must before fermentation begins.

64
Q

Today, how is most Sherry fermented?

A

most Sherry is fermented in temperature-controlled stainless steel tanks of 50,000 liter capacity.

Used to be fermented in 600L Butts of new American oak

65
Q

Basewine for sherry is this % abv

A

The delicate base wine of 11-12.5%

66
Q

barrels of sherry marked with a vertical slash are this:

A

palo: fortified to 15-15.5% abv and are destined to become the more delicate Fino or Manzanilla styles

67
Q

Sherry barrels marked with a circle are this:

A

gordura: fortified to 17-18%—a high level of alcohol that will not permit the growth of flor—and will become Oloroso Sherries.

68
Q

These conditions are necessary for the development of flor

A

Humid air carried on the poniente wind, a moderate temperature between 60°-70° F, an absence of fermentable sugars, and a particular level of alcoholic strength (15-15.5% abv) are prerequisites for the development of flor.

69
Q

Oloroso are produced from this pressing

A

the pressed segunda yema must.

70
Q

Manzanilla and Fino are made from this pressing and this soil

A

albariza soils, and are produced from the primera yema,

71
Q

Secondary classifications of wines marked “Palo” after going through sobretables

A

Palma: Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.
Palma Cortada: A more robust Fino, which may eventually emerge as Amontillado.
Palo Cortado: A rarity. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.
Raya: Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as an Oloroso.
Dos Rayas: The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.

72
Q

For every liter of wine drawn from the solera, this many may remain

A

two (formerly three) must remain

For VOS: 20 L must remain for every liter withdrawn
For VORS: 30 L must remain for every liter withdrawn

73
Q

movements of wine in criadera (sherry solera levels) is called this:

A

trasiegos.

74
Q

solera is named for this latin word

A

derived from the Latin solum, or “floor”

75
Q

What does generoso mean in sherry?

A

dry wine directly from the solera

76
Q

What is the cabeceo in sherry production?

A

The final blend is assembled on a small scale—often in a glass or test tube—and then applied proportionally to the wine at large. Basewine must be 17.5% abv. This is when sweetening agents may be used.

77
Q

Sweetening agents for Sherry

A

dulce pasa (from sunned Palomino, most common)
dulce de almíbar (blend of invert sugar and Fino, is rare)
mistela produced from the must of sunned Moscatel or Pedro Ximénez grapes.

78
Q

In Sherry, If Vino de Color (non alcoholic grape must to add sweetness and color) is reduced to one-third of its original volume, it is called:

If it is reduced to 1/5 of original volume it is called:

A

1/3, the syrup is called sancocho

1/5, the syrup is called arrope.

79
Q

Styles of Generoso Liqueur wines produced by the cabeceo (blending process of sherry)

A

Pale Cream: a lighter, fresher style blended from Fino wines;
Cream: darker, denser product of blended Oloroso;
Dry, a paler style that actually contains a fair amount of sweetness
Medium: a rich amber Sherry that may include Amontillado in the blend.

80
Q

Medium Sherries can have additional traditional terms, such as:

A

“Golden,” “Milk,” or “Brown.”

81
Q

The term “almacenistas” has been trademarked by this producer

A

almacenistas would purchase young wines, age them, and sell the wines to shippers at proper maturity.

Lustau.

Like the Like the partidistas of Madeira

82
Q

What is the term Vino Dulce Natural in sherry for Moscatel and Pedro Ximenez

A

wines produced solely from sunned grapes

the wines are fortified after a partial fermentation. Sugar content for both wines ranges from 180 to 500 grams per liter.

83
Q

2000, the Consejo Regulador for Jerez created two new categories for Sherry Wines of Certified Age:

A

VOS and VORS. VOS—Vinum Optimum Signatum, or “Very Old Sherry”—may be applied to solera wines with an average age of over 20 years. For every liter of VOS Sherry drawn from the solera, at least 20 liters must remain. VORS—Vinum Optimum Rare Signatum, or “Very Old Rare Sherry”—may be applied to solera wines with an average age of over 30 years. 30 liters must remain in the solera for every liter withdrawn.

84
Q

Only these wines are considered for VOS and VORS sherry

A

Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez wines are authorized for consideration

85
Q

If the Consejo Regulador decides a wine is VOS or VORS, does it apply to the entire solera?

A

No, Approval to use either label only applies to an individual lot of drawn wine, not the entire solera.

86
Q

If the The Consejo Regulador denotes an indication of age of either 12 or 15 years for use on a label for sherry:

A

in such cases the certification applies to the entire solera, not just a particular lot of wine.

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