43. Sherry

Question 1

Center ? 2 other cities? maturation?

Answer 1

• Jerez de la Frontera
• Sanlúcar de Barrameda
• El Puerto de Santa Maria
• maturation must be done within city limits

Question 2

climate? winds? soil?

Answer 2

• hot, mediterranean
• more humid on coast
• westerly, humid wind: poniente
• easterly, dry: levante
• albariza soil, very high chalk, excellent water holding capacity

Question 3

3 grape varieties?

Answer 3

• Palomino: little varietal flavour, majority
• Pedro Ximénez (PX): little varietal flavour, only for sweet
• Muscat of Alexandria: very small amounts, also only for sweet

Question 4

process for Sherry (dry)

Answer 4

1. press Palomino grapes
2. fermentation for base wine
3. let flor grow on wines
4. first classification: lighter wines go to biological ageing, fuller-bodied to oxidative ageing
5. Fortification and Sobretabla: at 96% spirit and let stand (15-15.5% for biological, 17% for oxidative)
   6a. wines for biological ageing: 15% ideal for flor - if grows well then into solera system (2nd classification)
   6b. wines for oxidative ageing: at 17% flor dies, so go into solera system

Question 5

process for Sherry (sweet)

Answer 5

1. sun dry
2. if must weight achieved then press and ferment
3. once fermentation stopped than fortification up to 17%

Question 6

Solera system - barrels? oak? purpose? levels? process?

Answer 6

• 600L oak: butts
• old oak for oxidation
• blending system for old and new wines, giving consistency
• levels for different ages: criadera
• lowest level: solera
• 2 steps: emptying - one tank for each criadera, then refilling on the level below, solera volumes takes for bottling

Question 7

flor and biological ageing - yeast feeds from? purpose? consume quickly?

Answer 7

• each butt contains flor
• feeds from alcohol and nutrients
• produces acetaldehyde and gives this flavour to wine
• protects against oxidation
• biologically aged Sherrys need to be consumed quickly as they can oxidize

Question 8

Oxidative ageing - types (3)? Amontillado?

Answer 8

• Oloroso, PX, Muscat Sherries: without flor but oxidative

- Amontillado: first some biological ageing but then oxidative

Question 9

Blending?

Answer 9

most Sherrys are blended products from several Solera systems

Question 10

4 dry styles?

Answer 10

• Fino and Manzanilla: biological, Manzanilla is same as Fino but a separate DO from Sanlucar de Barrameda (on coast)
• Oloroso: oxidatitve
• Amontillado: first biological, then oxidative

Question 11

2 naturally sweet styles?

Answer 11

• Pedro Ximenez (PX): deep brown, lusciously sweet (500g/L)

- Muscat, similar to PX

Question 12

Sweetened styles - 2?

Answer 12

• Pale cream: RCGM added to biological ageing (fino, manzanilla)
• Medium: PX added to Amontillado
• Cream: PX added to Oloroso

Question 13

indication of age - 2?

Answer 13

• Very Old Rare Sherry: VORS- 30 years average

- Very Old Sherry: VOS- 20 years