Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

WSET 3 by Sarp Sarac > 43. Sherry > Flashcards

43. Sherry Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET ® Level 2 Wine flashcards WSET ® Level 1 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

The name of the region of Sherry production comes from the name of the village…

A

Jeres de Frontera

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Sherry must be matured in which city/towns?

A
  • Jeres de Frontera
  • Sanlucar de Barrameda
  • El Puerto de Santa Maria
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the climate of Jeres?

A

Hot Mediterranean. Vineyards near to the coast are little cooler

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the 2 winds that affect Jeres region?

A
  • Poniente: Cool, humid wind from west

- Levante: Hot and dry wind from east which can seriously stress the vines and damage grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the soil in Jeres called? What are its properties?

A
  • Albariza
  • Very chalky soil with good drainage and excellent water holding capacity
  • During summer it forms a hard crust on the surface, which that limits evaporation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What do the grape growers do in Jeres to maximize the amount of water retained by the soil?

A

They dig rectangular pits between the rows of vines to trap water and reduce run-off

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are the grape varieties that are used to produce Sherry?

A
  • Palomino
  • Pedro Ximenez
  • Muscat of Alexandria
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the characteristics of the base wine produced from Palomino?

A
  • Low acidity

- Lack obvious varietal aromas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Where are the most of the Pedro Ximenez grapes grown?

A

Montilla-Moriles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Describe the grape handling and fermentation process for dry style Sherries

A
  • Grapes are presses as quickly as possible to avoid oxidation
  • Fermentation is done in large stainless steel tanks at temperatures between 20 to 25 degrees Celsius
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the alcohol level of base wine for dry sherry?

A

11-12 % abv

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How are the base wines selected for biological and oxidative maturation?

A
  • Biological maturation: Lighter, paler wines with more finesse. Wines made from grapes that are grown in relatively cooler coastal vineyards and/or fermented at lower temperatures
  • Oxidative maturation: Darker, richer, heavier wines. Wines made from grapes that are grown in warmer inland vineyards and/or fermented at higher temperatures
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is used to fortify the base wine for Sherry production?

A

96 % abv neutral spirit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Sherry wines destined for biological aging are fortified to what percentage? Why?

A
  • 15% to 15.5% abv

- It is the ideal strength for the development of flor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What happens if the wines destined for biological aging fail to develop a style and character that is suitable for its respective solera system?

A

Either refortifed, sent to oxidative aging or rejected altogether

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is sobretabla?

A

After fortification, the wines are set aside for a few months before they are incorporated into the solera system, which is called sobretabla

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Why is sobretabla is not critical for the wines for oxidative aging?

A

Because there is no need to wait and see if flor flavours develop or not

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Describe the grape handling and fermentation process for naturally sweet style Sherries

A
  • After picking, the grapes are sun-dried
  • This process increase the sugar concentration and leads to development of raisin flavours
  • Because of very high sugar, the yeast struggle to ferment the sugar and the alcohol level is only a few degrees when the fermentation stops
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Sherry wines destined for oxidative aging are fortified to what percentage?

A

17% abv

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What kind of vessel is used for maturation of Sherry?

A

600 lt oak barrels called butts (used before to mature unfortified wines to eliminate any oak flavour)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

How is the maturation environment kept cool in traditional Bodegas in Jeres?

A
  • Thick whitewashed walls
  • High ceilings
  • Windows pointing towards cooling Poniente
  • The earth floor is kept damp to maintain correct level of humidity
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Is the solera system used for biological or oxidative aging?

A

Both

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are criaderas?

A

They are levels of group of butts in different average ages

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is the number of criaderas?

A

Between 3 to 14

25
Q

What is the final level of criadera called?

A

Solera

26
Q

What is the advantage of solera system?

A

Wine taken out for bottling or blending is the same every time

27
Q

What practices can damage the consistency of the wine obtained from solera

A
  • Feeding poor quality wine

- Taking too much wine each year

28
Q

Why are the criaderas of the same solera system kept in different buildings?

A

To reduce the risk of losing the entire solera system in case of a catastrophic event

29
Q

What is flor made up of?

A

Number of yeast strains

30
Q

What does flor consume? What does it produce?

A
  • Flor consumes alcohol and other nutrients in wine and oxygen in the atmosphere
  • It produces carbon dioxide and acetaldehyde
31
Q

Which compound gives the unique flavour of biologically aged Sherries?

A

Acetaldehyde

32
Q

What are the favorable conditions that promotes the development of flor?

A
  • Alcohol levels less than 15.5% abv
  • Moderate temperatures
  • High humidity
33
Q

In which seasons flor grows vigorously and in which seasons it dies back?

A
  • In spring and autumn, it grows vigorously

- In summer and winter, it dies back

34
Q

What does flor provide other than giving unique flavour?

A

It keeps the wine from oxidation

35
Q

What do the Sherry producers do, to maintain the needs of flor?

A

With regular additions of new wine from the solera system at frequent and regular periods throughout the year

36
Q

After which average years, the flor can start to fail and oxidative characteristics can develop due to insufficient nutrients?

A

7

37
Q

Which Sherries are aged oxidatively?

A
  • Olorosso
  • PX
  • Some Muscat Sherries
  • Amontillodo (after a period of biological aging)
38
Q

What is the advantage of solera system for oxidatively aging Sherries?

A

Introduction of young wine helps to preserve the base Sherry, which would otherwise be overly oxidized

39
Q

How log can the Sherries be matured oxidatively?

A

30 years, but very few wines make it to this age

40
Q

Alcohol levels rise to what percentage abv, in the wines aged oxidatively? Why?

A
  • 22% abv

- Due to the evaporation of the water content

41
Q

Do the wines used for the production of Sherry come from one solera system?

A

Most are blends of wines from several solera systems

42
Q

Do the Sherries undergo fining and filtration?

A

Most Sherries do. New trend is to minimize the interventions especially for biologically aged wines

43
Q

What are the types of dry Sherries?

A
  • Fino and Manzanilla
  • Olorosso
  • Amontillado
  • Palo Cortado
44
Q

Tasting notes for Fino Sherry

A
  • Pale lemon in color
  • Aromas of citrus fruit, almond and herbs
  • Bready notes from the action of flor
45
Q

Does bottle aging improve Fino Sherries?

A

No, they should be consumed as fresh as possible

46
Q

What is Manzanilla?

A

Wines matured in Sanlucar de Barrameda qualify as Manzanilla de Sanlucar de Barrameda, a seperate DO

47
Q

What is the difference between Fino and Manzanilla?

A
  • Due to cooler and more humid conditions on the coast, a thick layer of flor survives throughout the year in Sanlucar de Barrameda
  • It results in wines that have a more intensely tangy aroma
48
Q

What are the types of Manzanilla? (E)

A
  • Manzanilla Fina: Manzanilla Sherry bottled around 3 to 5 years
  • Manzanilla Pasada: Manzanilla Sherry bottled around 6 to 7 years in which flor starts to fade
49
Q

When do the Fino Sherries laballed as “en rama”?

A

When they undergo minimal fining and filtering

50
Q

Tasting notes of Olorosso Sherry

A
  • Brown color

- Toffee, leather, spice and walnut aromas

51
Q

Tasting notes of Amontillado Sherry

A
  • Amber or brown color
  • Less bodied than Olorosso
  • Combines yeast derived aromas with oxidative aromas
52
Q

What is the characteristics of Palo Cortado?

A

It has the aroma character of Amontillado but the body and richness of Olorosso

53
Q

Tasting notes for Pedro Ximenez

A
  • Lusciously sweet (500 mg/L residiual sugar)

- Pronounced aromas of dried fruit, coffee and liquorice

54
Q

Tasting notes for Muscat

A
  • Similar to PX

- They retain varietal orange peel character

55
Q

How are pale cream, medium and cream produced?

A

Pale cream: Fino + RCGM
Medium: Amontillado + PX
Cream: Olorosso + PX

56
Q

What are the tasting characteristics of pale cream, medium and cream?

A

Pale cream: Rarely have pronounced flor character
Medium: Show both biological and oxidative characteristics
Cream: Show only oxidative characteristics

57
Q

Tasting notes for premium wines sweetened with PX wine

A

Balanced toffee, leather and walnut flavours from the dry wine with the dried fruit notes of the sweet wine

58
Q

What are the top two categories of age-indicated Sherries?

A
  • VORS (Vinum Optimum Rare Signatum): At least 30 years old

- VOS (Vinum Optimum Signatum): At least 20 years old

WSET 3 by Sarp Sarac (36 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions