9. Andalucía

Question 1

The ____ _____ is a high pressure system that develops over the Atlantic and contributes to hot, dry summers in Andalucía.

Answer 1

Azores High

Question 2

Much of Andalucía is impacted by the _____ and the _____ winds.

Answer 2

Levante and Poniente

Question 3

The _____ _____ provides a natural northern border between Andalucía and the autonomous regions of Extremadura and Castilla-La Mancha.

Answer 3

Sierra Morena

Question 4

The _____ _____ is the highest mountain range on the Iberian Peninsula and is found in southern Andalucía.

Answer 4

Sistema Bético

Question 5

The highest peak in mainland Spain is the ____ de ______ found in the Sierra Nevada of the Sistema Bético

Answer 5

Pico de Mulhacén

Question 6

Some of the highest vineyards in Europe, with elevations up to 3,937 ft/ 1,200m, are found in ______.

Answer 6

Granada

Question 7

The _____ and the _____ rivers flow through Sherry country.

Answer 7

Guadalete and Guadalquivir

Question 8

Provide three reasons why Albariza is vital to the success of vines in Andalucía.

Answer 8

1. Reflects sunlight and thus creates a cooler mesoclimate.
2. Retains humidity
3. Stores water from winter rains by forming a hard crust at the surface during hot summer months.

Question 9

True or False?

Albero is a typically white, calcium carbonate rich soil found in DO Manzanilla-Sanlucar de Barrameda.

Answer 9

False.
Albero is the name for this soil in DO Montilla-Moriles.

In DO Manzanilla-Sanlúcar de Barrameda and DO Jerez – Xérès – Sherry, it is called Albariza.

Question 10

____% of the vineyard land in DO Manzanilla-Sanlúcar de Barrameda and DO Jerez – Xérès – Sherry is comprised of ______ soil.

Answer 10

90%

albariza

Question 11

True or False?

The three most important grapes in Andalucía are Palomino Fino, Pedro Ximénez and Moscatel de Grano Noble.

Answer 11

False

Palomino Fino, Pedro Ximénez and Moscatel (de Alejandria)

Question 12

The dominant pruning technique in Andalucía is ___ y ______.

Answer 12

Vara y pulgar.

Question 13

Phylloxera arrived in Andalucía in 1894. In what way did the arrival of the louse change viticulture?

Answer 13

Recovery from the louse was rapid as the remedy was well known. Afterwards, replanting was carried out by matching each varietal to its ideal growing environment.

Question 14

Palomino Fino is also known as _____ _____.

Answer 14

Listan Blanco

Question 15

Explain why Palomino Fino is the perfect grape for infusing character via the criadera y soleras system.

Answer 15

It ripens with low sugar levels and low acidity, resulting in a neutral, flat, low alcohol wine upon which sherry traits can be imbued. It’s also prone to oxidation.

Question 16

What is the principal sweetening agent in sherry production?

Answer 16

Pedro Ximénez

Question 17

Where can Sherry producers purchase finished sweet wine for blending purposes?

Answer 17

DO Montillla-Moriles

Question 18

Which grape is grown for wine as well as consumption as a fruit or raisin?

Answer 18

Moscatel (de Alejandria)

Question 19

When the architecture of Sherry Cathedrals was re-designed in the early 19th century, what where the two principal vinification needs that it addressed?

Answer 19

Retention of humidity and reduction of heat. A third consideration was the accommodation of vertically stacked casks as part of the solera ageing system.

Question 20

Name at least three features of Sherry Cathedrals that helps retain humidity and reduce heat.

Answer 20

Several possibilities.

1. High ceilings so that heat can rise and casks can be stacked.
2. Windows in the top third of the buildings that release heat.
3. Covering windows with esparto grass blinds to temper light and, when moistened, to cool incoming air.
4. Thick porous walls to help retain humidity inside and maintain constant cooler temperatures.
5. Painting outer walls white to reflect sunlight.
6. Covering the floors with Albero, an absorbent sand that, when watered, helps regulate humidity within the bodega.
7. Rectangular buildings oriented on a northeast-southwest axis. This minimises exposed surface area and the number of hours the building is subjected to the hot afternoon sun. It also allows the entry of the moisture-laden westerly Poniente winds whilst blocking the strong, dry Levante winds from the east.

Question 21

65% of the total volume of juice from crushed grapes used in Sherry production comes from the ____ _____.

Answer 21

Primera Yema

Free run juice

Question 22

The Primera Yema press fraction is typically used for what type of Sherry and why?

Answer 22

Fino sherry because it’s light and pale.

Question 23

Oloroso sherry typically comes from which press fraction?

Answer 23

Segunda yema, juice that is generally extracted via pneumatic press and has more colour and tannin than free run juice from the primera yema.

Question 24

The _____ ____ press fraction is typically used for distillation, not sherry production.

Answer 24

Mosto prensa

Question 25

Why is Sherry Base Wine often vinified near the vineyards as opposed to in the Sherry Cathedrals?

Answer 25

This reduces the transportation time between grape and wine press, mitigating the risk of oxidation and the growth of spoilage organisms.

Question 26

Finos and Manzanillas are aged biologically underneath a blanket of surface yeast called the ____ de ____.

Answer 26

Velo de flor

Question 27

After classification, sherry wines are fortified with a 50/50 mixture of distilled grape spirit and mature sherry known as ____ y ____.

Answer 27

Mitad y mitad

Question 28

Palomino fino that is fermented to dryness will have alcoholic content between 11% and 12%. Fino or Manzanilla are then fortified to 15-15.5%. Why are they not fortified higher than that?

Answer 28

Above 17%, the flor will die.

Question 29

Why are Olorosos fortified to a mininum of 17%?

Answer 29

To ensure that flor does not develop as it will die when alcohol is above 17%.

Question 30

_______ is the intermediary stage for sherry wines that occurs after fortification and before entering the solera.

Answer 30

Sobretabla. During this period, usually lasting between three months and one year, the flor is allowed to develop and the wines are then able to demonstrate whether they should be destined for biological or oxidative ageing.

Question 31

Describe the ideal environment under which flor can develop.

Answer 31

Aerobic and undisturbed
Cool and stable temperatures
Humid atmosphere

Question 32

Even with replenishment, the life cycle of flor in a barrel is generally how long?

Answer 32

7-8 years. Manzanilla can survive a little bit longer due to the humid conditions of Sanlucar de Barrameda.

Question 33

When the flor in a Fino/Manzanilla has died off, wine left in the barrel oxidises and becomes _____ sherry.

Answer 33

Amontillado or Palo Cortado.

Question 34

When biologically ageing sherry, why is it important to replenish the wines via the solera system?

Answer 34

Because the flor’s food source is depleted within 12-18 months. A fresh supply of alcohol and acid keeps the biological ageing process moving forward.

Question 35

_____ are wines aged outdoors in butts, during which time 15% of the volume evaporates each year, concentrating flavours and hastening ageing.

Answer 35

Rayas.

These are often blended with sweetening agents to craft dessert sherries.

Question 36

The various tiers of sherry found in barrels of the same age are known as _____.

Answer 36

Criaderas (or scales). Can range from three to twenty tiers.

Question 37

Bodega butts where sherry is stored in the solera system is usually filled to ___/6 capacity. Why is this done?

Answer 37

5/6
To allow for direct oxygen contact in the case of Olorosos or to encourage the growth of flor with Finos and Manzanillas.