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DipWSET - D5 - Fortified Wine > 2. Sherry > Flashcards

2. Sherry Flashcards

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1
Q

What is the name of the governing body that is responsible for setting regulations and controlling Sherry production?

A

Consejo Regulador

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2
Q

Describe the climate of Marco de Jerez

A

Hot Mediterranean climate with hot, dry summers and mild, relatively rainy winters

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3
Q

Which ocean influences Marco de Jerez?

A

Atlantic

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4
Q

What is the latitude and altitude of Marco de Jerez?

A

Low (36 degrees north) and Low (0-90m)

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5
Q

What is the name of the Atlantic ocean wind that effects Jerez? What are it’s effects?

A

‘Poniente’ - cool, humid influences.

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6
Q

What is the name of the North African wind that effects Jerez? What are it’s effects?

A

‘Levante’ - hot, dry influences.

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7
Q

What are the positive and negative effects of Jerez’ high number of cloud free days?

A

Lots of sunshine hours means fully ripe grapes is not an issue. But sunburn is a risk without sufficient shading.

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8
Q

What are the two names given to the sherry production area within Andalucia?

A

Zona de Produccion or Marco de Jerez

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9
Q

What are the two DOs within the Zona de Produccion?

A
  1. Jerez-Xeres-Sherry

2. Manzanilla - Sanlucar de Barremeda

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10
Q

In what one circumstance can grapes be grown outside the Zona de Produccion and still labelled DO Jerez-Xeres-Sherry?

A

PX grapes grown around Montilla (north of Malaga) but aged within the Zona de Crianza

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11
Q

What are the two parts that Zona de Produccion is split into?

A
  1. Jerez Superior (over 90%)

2. Jerez Zona

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12
Q

What is the name of the small, delimited areas within the Zona de Produccion, not currently legally defined for labelling purposes?

A

Pagos

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13
Q

What are the three soil types of Marco de Jerez?

A
  1. Albariza - limestone/silica/clay
  2. Barros - clay
  3. Arenos - sand
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14
Q

What are the three main positive effects of albariza soil?

A
  1. Water retention and gradual release through clay component
  2. Water retention through formation of crust on topsoil, reducing evaporation
  3. Light reflection to help ripening.
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15
Q

What is the effect of good water retention on yield?

A

Better water retention allows for higher density planting, meaning higher possible yield per hectare (when compared to other, similar climates in Spain)

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16
Q

What are two synonyms for Palomino?

A

Palomino Fino and Listan

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17
Q

What is the synonym for Moscatel?

A

Muscat of Alexandria

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18
Q

What is the percentage of Palomino planting in the 7000 hectares of Jerez?

A

99%

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19
Q

What are the key characteristics of Palomino? (5)

A
  1. Neutral
  2. High yielding
  3. Mid-late ripening
  4. Likes warm, sunny weather
  5. Loses acid quickly at ripeness
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20
Q

What soil is Moscatel generally grown on?

A

Arenas - sandy

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21
Q

What are the key characteristics of Moscatel? (3)

A
  1. Aromatic
  2. Late ripening
  3. Likes warm climate
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22
Q

What are the key characteristics of PX grape variety? (3)

A
  1. Neutral
  2. Thin-skinned
  3. High sugar content
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23
Q

What used to be the principal pruning method for Sherry? What is it called in the region?

A

Replacement cane pruning, known as “vara y pulgar”

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24
Q

Which pruning method is gradually becoming more prevalent in Marco de Jerez and why?

A

Cordon trained, spur pruned. Easier for mechanisation.

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25
Q

What are the maximum yields allowed for Sherry production?

A

80hL/hectare.

Ussualy yields are 60-70hL/hectare

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26
Q

What is “aserpia”?

A

A system of digging troughs across the rows to help stop water from simply flowing down the slope and accumulating at the bottom.

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27
Q

What diseases, pests and threats exist in Marco de Jerez? (3)

A

Few.

  1. Mildew in the Spring, combatted by VSP & fungicide when necessary
  2. European grapevine moth, combatted with pheromone traps
  3. Water stress, combatted by ‘aserpia’
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28
Q

What level potential alcohol, acidity and pH are Palomino grapes usually harvested?

A

12% potential alcohol
5g/L TA
3.3-3.5 pH

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29
Q

What is the harvest method for Sherry grapes?

A

60% machine harvest, at night or in the early morning when it’s cool to prevent oxidation.

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30
Q

What press cut is mostly used for biologically aged wines and why? What is it called in the region?

A

Free run and early, gentle press cuts.
Limits the phenolic compounds which can stop the growth of flor.
It is called “primera yera”

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31
Q

What press cut is most commonly used for Olorosso style sherries and why?

A

Later press cuts with more pressure and extraction.

Higher phenolic compound helps to inhibit the growth of flor.

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32
Q

What is the maximum juice yield permitted in sherry production?

A

70L/100kg

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33
Q

What are the three common methods for pre-fermentation clarification and why is this important for Palomino grapes?

A
  1. Centrifugation
  2. Flotation.
  3. Cold settling
    It is important to remove albariza dust particles from the must.
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34
Q

How do dry sherry producers ensure a ferment reliably ferments to dryness? (2)

A 
Cultured yeasts.
Warm ferment (22-25C).
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35
Q

How is MLF prevented for Sherry and why?

A

Chilling the must.

The use of S02 can negatively affect the growth of flor yeast.

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36
Q

What is the “First Classification”?

A

A sample of each batch is sent for testing/tasting after primary fermentation to decide whether it will be used for biological or oxidative ageing.

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37
Q

What is the fortification level for biological and oxidatively aged sherries? Why?

A

Biological - 15-15.5% (flor can grow)

Oxidative - 17% (flor cannot survive)

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38
Q

What is the name for wines that are fortified but not yet added to a solera?

A

Sobretablas

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39
Q

What is the “Second Classification”?

A

Wines that have been stored as Sobretablas for a number of months are tested/tasted to review the flor development. Full, healthy flor growth will be added to Fino or Manzanilla soleras. Less well developed flor batches will be added to Amontillado or Palo Cortado soleras.

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40
Q

What are the three municipalities allowed for maturation of DO Jerez-Xeres-Sherry? What are they collectively known as?
What is the exception to this?

A
  1. Jerez de la Frontera
  2. El Puerto de Santa Maria
  3. Sanlucar de Barrameda
    Collectively known as the Zona de Crianza
    The exception is Sherry from Moscatel, which has additional areas of Zona de Crianza around the Chichlana de la Frontera and Chipiona
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41
Q

What is the most widely used maturation vessel?

A

600L butt, predominantly very old, American oak.

42
Q

What are the traditional architectural elements of the bodegas that are suited for maturation?

A
  1. Thick walls for constant temperatures
  2. High ceilings to let hot air rise above butts
  3. Windows high up to let cool Atlantic air in and hot air out
  4. Blinds on windows to keep out dust and insects
  5. Earth floors that can be wetted to increase humidity
43
Q

What is a solera system?

A

A method of fractional blending that used to maintain consistency and quality year after year.

44
Q

What are the sections of barrels in the solera system called?

A

Criadera

45
Q

True or false: the higher the number cridera, the younger the wine it contains.

A

True

46
Q

What is the maximum amount of wine that can be removed for blending and bottling from a single solera in one year?

A

40%

Therefore the solera system always retains most of its wine.

47
Q

What is the minimum average age for wine that is removed from a solera and bottled to be sold?

A

2 years

48
Q

Why would wine be removed from the solera system before it reaches the solera level?

A

Style, price - maturation is expensive. Taking portions from different levels can give you options across a range of price points.

49
Q

What is flor composed of?

A

four strains of saccharomyces cerevisiae

50
Q

What does flor need? (4)

A
  1. Alcohol (max 15.5%)
  2. Oxygen (headspace in barrel)
  3. Temperature of 16-20 C
  4. Humidity above 65%
51
Q

What will inhibit flor? (3)

A
  1. SO2
  2. Alcohol above 16%
  3. Phenolics
52
Q

What does flor do?

A
  1. Protects wine from oxidation (keeps colour pale lemon)
  2. Consumes alcohol
  3. Releases acetaldehyde (flavours)
  4. Consumes glycerol (lightens body, increases dryness)
  5. Reduces acetic acid levels
53
Q

What flavours are associated with acetaldehyde?

A

Bruised apple, apple skin, hay, chamomile, bitterness

54
Q

How does flor differ in each bodega?

A

The levels of each strain of saccaromyces cerevisiae can differ and will affect how much acetaldehyde is released and how much alcohol is consumed.

55
Q

What happens to the flor yeast over time in barrel?

A

It reproduces, dies, and falls to the bottom of the barrel where yeast autolysis takes place.

56
Q

What does yeast autolysis do to sherry?

A

brings savoury nutty flavours and enhance texture.

57
Q

How is the flor kept alive?

A

The wine in the sobretablas and the younger soleras are rich in nutirents (alcohol, glycerol, acetic acid).

58
Q

Why are smaller parts of biologically aged soleras removed and bottled more frequently than in oxidative soleras?

A
  1. To keep the flor as healthy as possible and avoid oxidation.
  2. To allow the ifnished product to be consumed as fresh as possible.
59
Q

How does oxidative ageing affect the finished wine? (6)

A
  1. Colour gradually gets darker
  2. Levels of alcohol increase slightly (evaporation, 3-5%)
  3. Glycerol increases (increase body, texture)
  4. Aroma & flavours compounds become more concentrated, change to tertiary
  5. Acetaldehyde decreases
  6. Acetic acid and ethyl acetate increase (VA)
60
Q

What are the most common finishing processes for sherries?

A
  1. Tartrate stabilised (contact process)
  2. Fined
  3. Filtered
61
Q

Why is it important to filter biologically aged sherries?

A

To remove the flor yeast so it doesn’t grow once the bottled is opened and exposed to oxygen.

62
Q

What kind of closures can be used for Sherry?

A

Driven cork, cork stoppers, screw-cap.

63
Q

What is packaging requirement for Sherry?

A

All Sherries must be packaged and sealed within the three sherry towns.

64
Q

What is the maximum level of residual sugar for dry sherries?

A

5g/L

65
Q

What is unique about Manzanilla de Sanlucar de Barrameda?

A

It’s proximity to the Atlantic - less extreme summers/winters, higher humidity = healthier flor year round. This means that it needs to be fed more.

66
Q

How does Manzanilla differ in flavour to Fino and why?

A

Often lighter and fresher.

Because of thicker flor (due to climate) and particular strains of yeast here producing less acetaldehyde.

67
Q

What is Manzanilla Pasada?

A

Manzanilla that has been subjected to a short period of oxidative ageing.
Typically they are on average a couple of years older than Manzanilla, otherwise they start to look like Amontillado.

68
Q

What is an Amontillado?

A

A sherry that has been aged both biologically and oxidatively.

69
Q

What is the process for making Amontillado?

A

Wines start in Fino solera, then are re-fortified to 17% to kill flor yeast, then moved to an Amontillado solera.

70
Q

What is the difference between an inexpensive and a premium Amontillado?

A

Average age and therefore complexity. Inexpensive are typically made with wine from younger criaderas.

71
Q

What is a Palo Cortado?

A

A sherry that has aromas similar to an Amontillado but a palate similar to Olorosso.

72
Q

What is the process for making a Palo Cortado?

A

There is no stipulation for winemaking for Palo Cortado. Typically - Wine starts in a Fino solera, the flor dies naturally or is killed through refortification, wines are then placed in a Palo Cortado solera.

73
Q

What are the technical requirements for Palo Cortado?

A

Sugar level under 5g/L

Alcohol between 17-22%

74
Q

What is the difference between an Amontillado and a Palo Cortado in terms of winemaking?

A

Typically a Palo Cortado will have spent less time under biological ageing than an Amontillado.

75
Q

What is the difference between an Amontillado and a Palo Cortado in terms of flavour/characteristics?

A

Palo Cortado will have less present flavours of acetaldehyde, and will be slightly rounder and fuller bodied. Both due to less time spent biologically ageing.

76
Q

What is an Olorosso?

A

A sherry that has been matured only oxidatively.

77
Q

What is the process for making an Olorosso?

A

After fermentation, wines chosen in the 1st classification to be Olorosso are fortified to 17% to stop the growth of flor and added to an Olorosso solera.

78
Q

What does en rama mean?

A

It has no legal definition but refers to wines that have been released with minimal interventions after being removed from barrel. Possibly unfined and unfiltered, more commonly just unfined. They tend to taste more intense and complex, and sell for higher prices.

79
Q

What is the process for making naturally sweet sherries?

A

Grapes are harvested and laid out to dry in the sun for 2-3 weeks.
Sugar levels concentrate, raisin flavours develop.
Fermentation begins and is naturally stopped at 4-6%.
Wines are fortified to 15-16% .
Wines are added to their own solera for maturation.

80
Q

What are the most common grape varieties used for naturally sweet sherries?

A

PX and Moscatel.

81
Q

What is the minimum residual sugar level for PX?

What is typical?

A

212g/L.

Usually 450-550g/L

82
Q

What is the minimum residual sugar level for Moscatel?

What is typical?

A

160g/L

Usually 325-375g/L

83
Q

How are naturally sweet sherries matured?

A

PX - almost always oxidatively.

Moscatel - either protected to enhance fruity flavours, or oxidatively to bring complexity from oxidative characters.

84
Q

What is the process for making sweetened Sherry?

A

Palomino is fermented dry, fortified, aged, and the sweetened with a sweetening component.

85
Q

What is a Pale Cream Sherry?

A

A sweetened Sherry that has undergone a period of biological ageing prior to sweetening. Sweetened with RCGM.

86
Q

What is a Medium Sherry?

A

A sweetened Sherry that has undergone some period of biological ageing prior to sweetening. Amontillado sweetened with PX.

87
Q

What is a Cream Sherry?

A

A sweetened Sherry that has only been aged oxidatively. Olorosso sweetened with PX.

88
Q

What does VOS and VORS stand for?

A

VOS - Vinum Optimum Signatum/Very Old Sherry

VORS - Vinum Optimum Rare Signatum/Very Old Rare Sherry)

89
Q

What are the minimum ages for VOS and VORS Sherries?

A

VOS - 20 year average or more

VORS - 30 year average or more

90
Q

How are VOS/VORS Sherries classified?

What wines are eligible?

A

By tasting panel and carbon testing, for every batch released.
Amontillado, Palo Cortado, Olorosso and PX

91
Q

How are 12 and 15 year old Sherries classified?

A

By tasting panel and carbon testing, only once a year.

Amontillado, Palo Cortado, Olorosso and PX

92
Q

What are total vineyard plantings in the zona de produccion as of 2016, and how is ownership split?

A

Just under 7000 hectares.

Just under 3000 owned by co-ops, approximately 2000 each owned by independent growers and shippers.

93
Q

What are the three categories a company be registered to?

A
  1. Bodegas de la Zona de Produccion (Production Bodega)
  2. Bodegas de Crianza y Almacenado (Ageing and Storage Bodega)
  3. Bodegas de Crianza y Expedicion (Ageing and Shipping Bodega)
94
Q

What is a Bodegas de la Zona de Produccion?

A

A bodega that is usually a large cooperative that press grapes and ferment the must into base wine. Located in the zona de produccion but they don’t have to be in the zona de crianza. Their wines cannot be DO classified.

95
Q

What is a Bodegas de Crianza y Almancenado?

A

A bodega that matures wines.

They are also known as almancenistas. They must be located within the zona de crianza. They cannot sell DO wiens.

96
Q

What is a Bodegas de Crianza y Expedicion?

A

A bodega that matures and ships wines. They are the only classified bodegas that are permitted to sell DO wines to market. Must be located in the zona de crianza.

97
Q

Which register of bodegas suffered the most from the decline in Sherry sales?

A

Bodegas de crianza y almacenado. Shippers relied on their own stocks and stopped buying from the almacenistas.

98
Q

What is the name for the regulatory body that set parameters for Sherry?

A

Consejo Regulador

99
Q

What are the responsibilities of the Consejo Regulador? (5)

A
  1. Maintains vineyard registers
  2. Sets parameters like maximum yields and minimum alcohol
  3. Verifies authenticity of age-dated Sherries.
  4. Promotion and marketing.
  5. Regulates the use of the term ‘Sherry’
100
Q

What stage of product life cycle is Sherry?

A

Decline.
Particularly for sweetened styles.
Manzanilla being the only category that has remained relatively stable over the last two decades.

101
Q

What are the profitable categories for shippers at present?

A

PX, Palo Cortado and aged indicated sherries.

102
Q

What are the successful markets for Sherry? (strengths)

What are growing markets? (opportunities)

A

Strengths - Domestic (just of 1/3 of all production in 2016, relatively stable), followed by the UK (still in decline)
Opportunities - on-premise in export markets, younger drinkers, unfortified table wines.

DipWSET - D5 - Fortified Wine (6 decks)

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