Adalucia Flashcards

Question 1

Q

Condado de Huelva DO
- Style
- Grapes
- Alcohol
- Aging

Answer

A

Condado de Huelva DO
- Styles Produced:
- Blanco
- Blanco Joven: fermentation temp. cannot exceed 20°C
- Blanco Tradicional: traditional fermentation
- Condado Pálido: Generoso style produced in a solera, biological aging
- Condado Viejo: Generoso style produced in a solera, oxidative aging
- Vino Generoso de Licor: Generoso style produced in solera, may be released as “pale dry”, “cream”, “pale cream”, and “medium”
- Tinto: Joven, Crianza, Reserva, Gran Reserva
- Authorized Grapes:
- Blanco:
- Recommended: Zalema
- Authorized: Palomino Fino, Listán B, Pedro Ximénez, Garrido Fino, Moscatel de Alejandría, Colombard, Sauvignon Blanc and Chardonnay
- Tinto: Syrah, Tempranillo, Cabernet Sauvignon, Cabernet Franc and Merlot
- Minimum Alcohol:
- Blanco wines: 10%
- Generoso wines: 15%
- Aging Requirements:
- Blanco Tradicional: min. one year
- Vino Pálido/Viejo: min. 3 years in wood
- Vino Generoso de Licor: min. 2 years in wood

Question 2

Q

Granada DO
- Subzones
- Styles
- Grapes
- Alcohol
- Aging
- Other requirements

Answer

A

Granada DO
- Subzones: Contraviesa-Alpujarra
- Styles Produced:
- Blanco
- Rosado
- Tinto
- Espumoso / Vinos espumosos de calidad
- Uva Sobremaduradas (blanco, rosado, tinto)
- Contraviesa - Alpujarra Blanco/Rosado/Tinto/Espumoso
- Espumoso must be min. 70% Vijiriego
- Authorized Grapes:
- Blanco: Vijiriego, Sauvignon Blanc, Chardonnay, Moscatel de Alejandría, Moscatel de grano menudo o morisca, Pedro Ximenez, Palomino, Baladí Verdejo, Torrontés
- Tinto: Tempranillo, Garnacha Tinta, Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Pinot Noir, Monastrell, Romé, Petit Verdot
- Espumoso: Vijiriego, Sauvignon Blanc, Chardonnay, Moscatel de Alejandría, Moscatel de grano menudo o morisca, Torrontés
- Contraviesa-Alpujarra
- Blanco: Vijiriego, Sauvignon Blanc, Chardonnay, Moscatel, Pedro Ximenez, Baladí Verdejo
- Tinto: Tempranillo, Garnacha Tinta, Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Pinot Noir, Petit Verdot
- Espumoso: Vijiriego, Chardonnay, Pinot Noir
- Minimum Alcohol:
- Blanco / Rosado: 11%
- Tinto: 12%
- Sobremaduradas wines: 15% potential, 13% acquired\
- Contraviesa-Alpujarra
- Blanco: 11%
- Rosado: 12%
- Tinto: 13%
- Maximum Alcohol: 16%
- Aging Requirements:
- Crianza:
- Blanco/Rosado: min. 18 months with min. 6 months in oak barrels
- Tinto: min. 24 months with min. 6 months in oak barrels
- Reserva:
- Blanco/Rosado: min. 24 months with min. 6 months in oak barrels
- Tinto: min. 36 months with min. 12 months in oak barrels
- Gran Reserva:
- Blanco/Rosado: min. 48 months with min. 6 months in oak barrels
- Tinto: min. 60 months with min. 18 months in oak barrels
- Other Requirements:
- Fermentado en Barrica: fermented and stored in oak barrels for min. 3 months
- Barrica / Roble: min. 3 months in oak barrels
- Método Tradicional: Sparkling wines that undergo second fermentation in bottle, and are en tirage for min. 9 months
- DO Established: 2021 (previously VCIG)

Question 3

Q

Jerez-Xérès-Sherry DO and Manzanilla Sanlúcar de Barrameda DO
- Provinces
- Communes
- Style
- Grapes
- Alcohol
- Aging
- Maximum Yields
- Soils

Answer

A

Jerez-Xérès-Sherry DO and Manzanilla Sanlúcar de Barrameda DO
- Cádiz and Seville provinces
- Jerez de la Frontera, Sanlúcar de Barrameda, El Puerto de Santa María, Chipiona, Rota, Trebujena, Puerto Real, Chiclana de la Frontera, Lebrija
- Aging for Jerez-Xérès-Sherry DO must be carried out in Jerez de la Frontera, Sanlúcar de Barrameda, or El Puerto de Santa María
- Aging for Manzanilla Sanlúcar de Barrameda DO must be carried out in Sanlúcar de Barrameda
- Styles Produced:
- Vino Generoso: dry in style (max. 5 g/l of residual sugar)
- Fino: matured by biological aging
- Amontillado: mature Fino, oxidative aging follows biological aging
- Palo Cortado: a Fino, redirected toward oxidative aging during the second classification
- Oloroso: matured by oxidative aging
- Manzanilla Vino Generoso
- Fina
- Pasada (Fino-Amontillado style)
- Olorosa
- Vino Generoso de Licor: Vino Generoso blended with Vino Dulce Natural or concentrated must
- Dry: 5-45 g/l residual sugar
- Medium: “Dry” 5-45 g/l, “Sweet” 45-115 g/l residual sugar. Usually produced from Amontillado
- Pale Cream: 45-115 g/l residual sugar, usually produced from Fino
- Cream: 115-140 g/l residual sugar, usually produced from Oloroso
- Vino Dulce Natural: naturally sweet wine fortified after partial fermentation of “sunned” (soleo) grapes, often bottled varietally as Pedro Ximénez or Moscatel
- Dulce: min 160 g/l residual sugar
- Moscatel: min 160 g/l residual sugar
- Pedro Ximénez: min 212 g/l residual sugar
- Authorized Grapes: Palomino Fino, Palomino de Jerez, Pedro Ximénez, Moscatel (only allowed for varietal Moscatel wines)
- Minimum/Maximum Alcohol:
- Fino: 15-17% (the process of biological aging may reduce alcohol content below 15%)
- Amontillado: 16-22%
- Oloroso and Palo Cortado: 17-22%
- Medium/Dry: 15-22%
- Pale Cream/Cream: 15.5-22%
- Aging Requirements:
- All wines must be aged in solera for a min. 2 years prior to release (prior to 2010, wines were aged for a minimum of 3 years)
- Sherry with Certified Age Designation: only Amontillado, Oloroso, Palo Cortado, and
- Pedro Ximénez Vino Dulce Natural are authorized
- VOS (Vinum Optimum Signatum/Very Old Sherry): min. 20 years average age
- VORS (Vinum Optimum Rare Signatum/Very Old Rare Sherry): min. 30 years average age
- Maximum Yields:
- Jerez Superior: 80 hl/ha
- Other Vineyards: 100 hl/ha
- Principal Soils: albariza (limestone), barros (clay), arenas (sand)

Question 4

Q

Montilla-Moriles DO
- Subzones
- Styles
- Grapes
- Alcohol
- Aging
- Yields

Answer

A

Montilla-Moriles DO
- Subzones: Montilla-Moriles Superior (higher concentration of albariza)
- Styles Produced:
- Vino Generoso (not always fortified)
- Fino
- Amontillado
- Oloroso
- Palo Cortado
- Vino Dulce Natural (fortified)
- Pedro Ximénez: min. 272 g/l residual sugar
- Moscatel: min. 160 g/l residual sugar
- Blanco
- Authorized Grapes:
- Recommended: Pedro Ximénez (planted in approximately 75% of the DO vineyards)
- Authorized: Layren (Airén), Baladí (Verdejo), Moscatel, Torrontés
- Minimum/Maximum Alcohol:
- Blanco (without aging): 10/12%
- Blanco (with aging): 13%
- Fino: 15-17.5%
- Amontillado: 16-22%
- Oloroso: 16-22%
- Palo Cortado: 16-22%
- Aging Requirements:
- Aged Blanco Wines: min. 1 year in oak
- Vino Generoso: min. 2 years in oak (solera)
- Maximum Yields:
- Montilla-Moriles Superior: 60 hl/ha
- Other Vineyards: 80 hl/ha
- 70 liters/100 kg

Question 5

Q

Málaga DO
- Subzones
- Style
- Grapes
- Alcohol
- RS
- Aging
- Color
- Label indications

Answer

A

Málaga DO
- Subzones: Axarquía, Montes de Málaga, Manilva, Norte, Serrania de Ronda
- Styles Produced:
- Vino Seco (not fortified): min. 70% recommended grapes
- Vino de Uvas Sobremaduradas (not fortified): Sweet wines produced from overripe grapes
- Vino Dulce
- Vino Naturalmente Dulce: recommended grapes only, min. 300 g/l must weight
- Vino de Uvas Pasificadas Dulce (not fortified): Sweet wines produced from dried grapes.
- Vino de Licor (fortified Seco, Semiseco/Abocado, Semidulce, Dulce): min. 70% recommended grapes (except Málaga Pálido requires 100% recommended grapes)
- Dulce Vino de Licor includes the following categories:
- Vino Maestro: fresh grapes, fortified before fermentation starts
- Vino Dulce Natural: fresh grapes, fortified after fermentation starts with 4-7% naturally acquired alcohol, 212 g/l min. must weight
- Vino Tierno: “sunned” grapes, fortified after fermentation starts, 350 g/l min. must weight (after “soleo” drying process
- Authorized Grapes:
- Recommended: Pedro Ximénez, Moscatel de Alejandría, Moscatel de Grano Menudo (Moscatel Morisco)
- Authorized: Max 30% Lairén, Doradilla, Romé (Romé is the only red grape authorized.)
- Minimum/Maximum Alcohol:
- Vino Seco: 15% (minimum 15% potential alcohol)
- Vino de Licor Seco: 15-22% (minimum 15% potential alcohol)
- Vino de Licor Dulce: 15-22% (minimum 17.5% potential alcohol)
- Vino de Licor Dulce Maestro: 15-16%
- Vino de Uvas Sobremaduradas Dulce: 12% (minimum 16% potential alcohol)
- Vino de Uvas Sobremaduradas Naturalmente Dulce: 13% (minimum 17% potential alcohol)
- Vino de Uvas Pasificadas Dulce: 10% (minimum 18% potential alcohol)
- Residual Sugar Levels:
- Vino Seco: max. 4 g/l
- Vino de Licor Seco: less than 45 g/l
- Vino de Licor Semiseco: 12-45 g/l
- Vino de Licor Semidulce: 45-140 g/l
- Vino de Licor Dulce: min. 45 g/l
- Vino de Licor Dulce Maestro: min. 100 g/l
- Vino de Uvas Sobremaduradas Dulce: min. 45 g/l
- Vino de Uvas Sobremaduradas Naturalmente Dulce: min. 80 g/l
- Vino de Uvas Pasificadas Dulce: min. 140 g/l
- Pajarete: 45-140 g/l (produced without the addition of arrope or pantomima)
- Pale Dry: max. 45 g/l (produced without the addition of arrope or pantomima)
- Pale Cream: 45-100 g/l (produced without the addition of arrope or pantomima)
- Cream/Dulce Crema: 75-125 g/l
- Sweet: min. 140 g/l
- Aging Requirements for Vino de Licor:
- Málaga Pálido: no minimum (produced without the addition of arrope)
- Málaga: min. 6 months in oak
- Málaga Noble: 24 to 36 months in oak
- Málaga Añejo: 36 to 60 months in oak
- Málaga Trasañejo: min. 60 months in oak
- Color Indications:
- Dorado/Golden: Produced without the addition of arrope
- Rojo Dorado/Rot Gold: Produced with the addition of up to 5% arrope
- Oscuro/Brown: Produced with the addition of between 5-10% arrope
- Color: Produced with the addition of between 10-15% arrope
- Negro/Dunkel: Produced with the addition of at least 15% arrope
- Other Label Indications:
- Lágrima: A traditional style of Málaga Vino de Licor produced without any mechanical pressing.
- Lacrimae Christi: Lágrima wines aged a min. 2 years in oak.
- Pajarete: A traditional style of Málaga (Vino de Licor or Vino Naturalmente Dulce) produced without the addition of arrope.
- Vendimia Asoleada: Wines produced solely from Pedro Ximénez and/or Moscatel dried through the “soleo” method.
- Definitions:
- Arrope: Concentrated grape must heated and reduced to one-third of its original volume.
- Pantomima: Concentrated grape must heated and reduced to 50% of its original volume.

Question 6

Q

Sierras de Málaga DO
- Subzones
- Style
- Grapes
- Aging

Answer

A

Sierras de Málaga DO
- Subzones: Serranía de Ronda
- Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend)
- Blanco
- Rosado
- Tinto
- Sobremaduradas
- Authorized Grapes:
- Blanco:
- Recommended: Chardonnay, Pedro Ximénez, Moscatel de Alejandría, Moscatel de Grano Menudo (Moscatel Morisco), Sauvignon Blanc, Macabeo
- Authorized: Lairén (Airen), Doradilla
- Tinto:
- Recommended: Romé, Cabernet Sauvignon, Merlot, Syrah, Tempranillo
- Authorized: Garnacha, Cabernet Franc, Pinot Noir, Petit Verdot

Question 7

Q

Who founded the city of Cadiz? When and what was it’s original name?

Answer

A

Pheonicians
- 1100 BC
- Gadir
- Moors landed in 711 CE and took over the area
- Conquered in 1264 by King Alfonso X and returned to Spanish rule

Question 8

Q

What are main styles of fortified wines or Generoso wines made in Condado de Huelva?

Answer

A

Condado Palido
- Translates to Pale
- Biologically aged under flor like Fino
- Fortified to 15.5%
Condado Viejo
- Translates to old
- Aged oxidatively like oloroso
- Fortified to between 17% to 22% alcohol
Cream and Medium are sweet styles similar to those made in Sherry

Question 9

Q

How was the name Sherry derived?

Answer

A

Name Sherry was derived from the Moors renaming the Roman Ceret to Xeres or Seris
This lineage allowed for EU protection of the label sherry from being used in other countries

Question 10

Q

When was the Jerez-Xérès-Sherry DO created and how was Manzanilla Sanlucar de Barrameda originally categorized?

Answer

A

Jerez-Xeres-Sherry DO was created in 1933 with Manzanilla Sanlucar de Barrameda as a style of sherry
1964 - Sanlucar de Barrameda was restored as a separate DO

Question 11

Q

What is the Marco de Jerez?

Answer

A

Marco de Jerez
- Area between Guadalquivir and Guadalete River
- Where most of production takes place

Question 12

Q

What is the zona de crianza?

Answer

A

Area of production for Sherry
Sherry (and sherry vinegar) can only be aged in…
- Jerez de la Frontera
- Sanlucar de Barrameda
- El Puerto del Santa Maria

Question 13

Q

What are the different areas of Jerez de la Frontera?

Answer

A

Northern Plateau
- Considered favorable for sherry aging
- El Maestro Sierra located here

Northwestern Area
- One of it’s oldest sections
- Traditional home for many bodegas
- Sandeman, Sanchez Romate, Rey Fernando de Castilla, Tradicion and Urium are still here

Center of the town
- Many beautiful and historic bodegas

East
- Dios Baco, Lustau, Emilio Hidalgo and Federico Paternina are here

Question 14

Q

What is the Coto de Donana?

Answer

A

Wetlands across the Guadalquivir from Sanlucar de Barrameda
- Contributes to intense humidity of area

Question 15

Q

What are the sections of San Lucar de Barrameda?

Answer

A

Barrio bajo
- Lower portion has been considered the preferred area
- Contested by occupants of the Barrio Alto region
- Bodega construction during the 18th and 19th century
- More humidity

Barrio Alto
- Edge of the plateau with an unobstructed view of the sea
- The first to receive the poniente according to some here

Question 16

Q

What is the Zona de produccion?

Answer

A

Production zone
- Covers all vineyard area outside of Zona de Crianza

Question 17

Q

What percentage of Sherry plantings are in Jerez Superior?

Question 18

Q

Can grapes grown outside of Sanlucar be used for Manzanilla production?

Answer

A

Yes as long as the wine is aged in Sanlucar

Question 19

Q

What is the average rainfall in Jerez?

Answer

A

Averages 600mm rain per year
Overwhelming majority comes between April and October
More Rain than Rioja or Priorat, 350-550mm and 450-500mm respectively

Question 20

Q

What are the prevailing winds in Jerez?

Answer

A

Poniente
- Wet wind from the west, off the Atlantic, increasing humidity up to 95%

Levante
- Dry wind from the east, from the Sahara Dessert, decreasing humidity down to 30%

Dramatic, dominating winds can change in a few hours or last the whole day

Question 21

Q

What are the prevailing winds in Jerez?

Answer

A

Poniente
- Wet wind from the west, off the Atlantic, increasing humidity up to 95%

Levante
- Dry wind from the east, from the Sahara Dessert, decreasing humidity down to 30%

Dramatic, dominating winds can change in a few hours or last the whole day

Question 22

Q

What is Albariza?
What are the subtypes?

Answer

A

Chalk soil rich in limestone with calcium carbonate content between 30-60%
Considered the best soils for Sherry production

Lentejuelas
- Pure Chalk
- High sand content
- Elegence and finesse

Lustrillo
- Reddish tint
- Iron content

Tosca Cerrada
- Very tough, almost cement like
- Structure and roundness

Tosca de Barajuelas
- Horizontal layers of white chalk
- High concentration of marine fossils
- Low production
- Difficult to grow in
- Powerful and muscular, concentrated and saline

Question 23

Q

What is Albariza?
What are the subtypes?

Answer

A

Chalk soil rich in limestone with calcium carbonate content between 30-60%
Considered the best soils for Sherry production

Lentejuelas
- Pure Chalk
- High sand content
- Elegence and finesse

Lustrillo
- Reddish tint
- Iron content

Tosca Cerrada
- Very tough, almost cement like
- Structure and roundness

Tosca de Barajuelas
- Horizontal layers of white chalk
- High concentration of marine fossils
- Low production
- Difficult to grow in
- Powerful and muscular, concentrated and saline

Question 24

Q

What is Barros?

Answer

A

Barros
- Dark, clay-dominated soils
- Mostly found in the areas southeast of Jerez
- Less limestone, more organic matter
- Inferior quality for vine growing on these soils was documented as far back as the Romans

Question 25

Q

What is Arenas?

Answer

A

Arenas
- Combination of sand and clay
- High iron-oxide content giving a reddish color
- This terms also includes coastal sand soils
- Little to no limestone
- Mostly Sand and silica
- Not capable of producing palomino of high quality

Question 26

Q

List and describe the varieties of Palomino found in Jerez

Answer

A

Palomino de Jerez
- AKA Palomino basto
- Mentioned as far back as the 15th century
- Dominant up to the 19th century

Palomino Fino
- Originally from Sanlucar
- Better adapted to Albariza vineyards
- Called Listan in Sanlucar
- Called Horgazuela in El Puerto de Santa Maria
- AKA Palomilla, Alban, Tempranilla, Ojo de Liebre, Jerez

Question 27

Q

Where is Pedrox Ximenez almost exclusively grown in Andalucia?

Answer

A

Montilla-Moriles
- This is the only grape allowed to be brought to Jerez from Montilla-Moriles for the use of Sherry production
- only 0.65% of planting in Jerez

Question 28

Q

Where is most of Moscatel grown?

Question 29

Q

What varieties of Moscatel are grown in Jerez?

Answer

A

Moscatel Menudo
- AKA Moscatel de Grano Pequeno or muscat a petits grains

Moscatel de Alejandria
- AKA Muscat d’Alexandria
- Chipiona variety

Question 30

Q

What are the most famous pagos (vineyards) in Jerez?

Answer

A

Balbaina
- Sub plots Balbaina Alta, San Julian and Cruz del Husillo

Anina

Macharnudo
- Sub plots - Marcharnudo Alto, Cerro de Santiago (Cerro Viejo and Cerro Nuevo, Almocaden and Tizon
- Higher elevation
- Pure Albariza soils
- Historic reputation for quality fruit
- Closest Pago of the four to Jerez

Carrascal
- Sub plots - Vina El Corregidor and Vina El Telegrafo
- Furthest inland, Fuller bodied wines

Question 31

Q

What are the most famous pagos (vineyards)/Albariza grouping in Sanlucar?

Answer

A

Torre Breva, Munive, El Maestre
Miraflores, Charruado
Pastrnilla, Armijo
Atalaya
Mahina, Hornillo, Martin Miguel, Cabez Gorda Evorilla

Question 32

Q

What is vara y pulgar?

Answer

A

Vines are trained in a traditional system called vara y pulgar
- Translates to stick and thumb
- Two canes, one on either of the truck
- Longer cane called “vara” is allowed to develop 8 or more buds
- “Pulgar” or thumb is pruned short leaving only 2 buds
- Pruning alternates each year, so that vara will become the pulgar and vice versa

Question 33

Q

What planting patterns are used for Sherry vines?

Answer

A

Tresbolillo
- Pattern of equilateral triangles
- Planted 2.1 meters apart

Marco real
- Grid
- Planted 1.57 meters apart

Marco Rectangular
- 2.3 meter spacing between rows to accommodate machinery but space between plants has gone down to 1.15 meters to maintain competition

Question 34

Q

What is Aserpia and Alomado?

Answer

A

Aserpia AKA Alumbra
- Albariza soils are built up in a series of small ridges in October between each row to collect rainwater and then smoothed out in the spring

Alomado
- In year with excessive rain, this process involves digging troughs to channel excess water away from the vineyards to avoid too much erosion

Question 35

Q

What is Soleo?

Answer

A

Process where grapes are spread out on grass mats and left in the sun for 12 to 24 hours to increase sugar concentration
This process was a standard through the 19th century but is no longer used today
Except for making sweet wines from Moscatel and Pedro Ximenes

Question 36

Q

Define these terms..

Lagars?
Pisadores?
Zapatos de pisar?

Answer

A

Lagars
- Traditionally by foot in vineyard press houses in large wooden presses called lagars

Pisadores
- Worked by 4 men called Pisadores who wore wooden sandals studded with nails called zapatos de pisar

Question 37

Q

Is it common for Sherry producers to own land?

Answer

A

NO
Except…
- Gonzalez Byass
- Valdespino
- Barbadillo

Question 38

Q

What are the 3 tiers of Sherry trade?

Answer

A

Vineyard owners
Almacenistas - Wholesalers who maintain stocks of wine
Shipping houses

Question 39

Q

Before 1996, how many hectoliters of wine did have to keep on hand to hold a Shipping License?

Answer

A

12,500 hectoliters
- In 1996, this was reduced to 500 hectoliters to allowing for production on a smaller scale
- Allowed for Almacenistas to begin bottling and shipping their own wines

Question 40

Q

In 2011, the Consejo Regulador listed how many bodegas de crianza y expedicion (including coops)?

Answer

A

32 in Jerez
19 in Sanlucar
5 in El Puerto de Santa Maria

Question 41

Q

What are the different pressings in Sherry production?

Answer

A

De yema
- Juice or must obtained from foot-pressing
- Considered highest quality

Pie
After de yema was obtained, grapes were put in the center of the lagar in a pile and pressed with a vertical screw press turneded by four men called “Tiradores”

Aguapie
- 2nd pressing totaling 5%

Espirriaque
- 3rd pressing

Estrujon
- 4th pressing

Prensa
- Last press used for distillation or vinegar

De Yema and Pie account for 85% of press yield
Smaller wineries use manual pressing while larger ones used hydraulic presses

Question 42

Q

Where was Sherry traditionally pressed fermented?

Answer

A

Up until mid 1800s, initial ferment would happen at the press house
- Wine would remain there for several months before being transferred to the bodegas

By end of 1800s, it was more common to transfer musts to the bodegas
- Put in 500L casks, drawn by horses or oxen
- Due to hot weather ferment would usually begin in 6 to 8 hours, beginning during transportation
- Because of this, barrels were not filled to the top
- Wines fermented until December or January

Question 43

Q

How is Sherry pressed fermented today?

Answer

A

Grapes are crushed in modern presses and sometimes destemmed
- Horizontal screw presses, pneumatic bladder presses, etc
- Destemmed is preference of winemaker
Continuous press
- Created by Diego Ferguson for Harveys in the 1970s
- Grapes are moved through a system of tubes by means of a continuous screw with the free run juice being extracted along the way
- Grapes are subject to increasing pressure to extract different pressing yields
72.5 L per 100 Kilos of grapes PRESS YIELD
- Lees left over generally account for 2.5 L so it’s closer to 70:100

Question 44

Q

What are the different parts of the “de yema” press?

Answer

A

Primera yema
- Free-run juice obtained from lightest press
- Up to 2 kg per cm

Segunda yema
- 2nd pressed
- Up to 4kg per cm

Prensa
- Used for distillate

Question 45

Q

What is Yeso and what was it used for?

Answer

A

Gypsum or calcium sulfate was used to centuries Sprinkled on grapes
- Used in Jerez since early 1600s

To sulfur and acidify the must after filtered from skins and seeds

Question 46

Q

How is Sherry acidified today?

Answer

A

Tartaric acid is added to the must
- Palomino naturally between 3.7-4 pH
- Creates high risk of bacterial contamination
- Corrected to 3.1-3.4

Question 47

Q

What vessel is Sherry fermented in today?

Answer

A

Stainless tank
Except for notable examples
- Valdespino’s fino Inocente
- Valdespino’s Tio Diego

Question 48

Q

What is Pie de Cuba?

Answer

A

Pie de cuba
- An already-fermenting must is added to an unfermented one to speed up the natural process
- 2-10% addition
- Can be done with native or selected yeast
- Selected yeast is most common

Question 49

Q

Describe the Two Phase Ferment

Answer

A

Tumultuous fermentation
- Very active, early fermentation stages
- 3-7 days to complete
- Consumes most of the sugar in the must

Second phase
- After 11% alcohol, most of the sugar is already consumed to the process slows

Question 50

Q

After ferment how are wines classified?

Answer

A

Una raya - /
- Clean wine showing finesse and delicay

Raya y punto - /.
- Slightly less fine

Dos rayas - //
- Coarser wine and possibly not entirely clean

Tres rayas - ///
- Unsuitable for winemaking and sent to be distilled

Vinegar - V
- Contains overly high amounts of acetic acid

Parilla
- defective wines that were used to make vinegar or distilled alcohol

Wines classified as delicate are ideal for flor and use for fino or manzanilla
Wines with a cetain “godrdura” (richness) are used for oloroso
Different classifications will be fortified to different strengths

Question 51

Q

What is mitad y mitad?

Answer

A

“Half and Half”
- 95% neutral Grape spirit cannot be added directly to wine but has to be mixed with older wine in equal parts

Question 52

Q

What alcohol level does flor thrive at?

Answer

A

Flor thrives between 14.6-15.4% alcohol

Question 53

Q

What alcohol is wine classified for oloroso fortified to?

Answer

A

Oloros is fortified to 17-18% to kill any existing flor and prevent it from forming again

Question 54

Q

What is sobretables?

Answer

A

Young, already fortified wines ready to be added to a solera system

Question 55

Q

How are sobretables classified?

Answer

A

Palma
- Delicate - destined for Fino/Manzanilla

Palma Cortado
- Full - Will either be rich Fino/Manzanilla or Amontillado

Palo Cortado
- Rare - Fortified after Sobretables to 17%+ ABV killing flor
- Both Palo (biologically) and Gordura (oxidatively) aged

Pata de Gallina (Hen’s Foot)
- The wines are richly textured
- Refortified to 17%+ and used for high quality Oloroso

Raya
- The wines are robust
- Refortified to 17%+ and used for high medium Oloroso

Dos Rayas
- Used for cheap Sherry or vinegar

Parilla
- defective wines that were used to make vinegar or distilled alcohol

Question 56

Q

What factors were used to decide sherry classifications in the past and what are most important today?

Answer

A

Musts considered fully-bodied go tend to be made into olorosos
Must considered more delicate refine tend to be made into Manzanillas

Historically this selection was done by vineyard
- Coastal vineyards were lighter-bodied and ideal for biological aging
- Vineyards inland were fuller-bodied and better for oxidative aging

Recently, the vineyard is less impactful and decisions are made based of pressing
- Free-run or primera yema is made into Finos/Manzanillas
- 2nd press or Secondo yema is made ino Oloros

Question 57

Q

What factors influence Flor?

Answer

A

Can be thick or thin depending on…..
- Geographic location
- More active closer to the sea
- Environmental conditions of the bodegas
- Positioning of the cask within the bodega
- Individual make up of the yeast population within a particular cask

Question 58

Q

How is flor maintained?

Answer

A

Health of flor is maintained by adding younger wines, that contain nutrients to feed the floor
- More frequently “refreshed” wine will have a more active layer of flor that one that isn’t refreshed as often

Question 59

Q

How does flor interact with oxygen, sugar, acetic acid, glycerin and Volatile acidity?

Answer

A

Flor consumes oxygen to survive
- Flor protects wine from oxidation and in some cases can correct oxidation
Flor consumes trace amount of sugar
- making manzanilla and fino drier than most table wines
Flor also consumes alcohol, acetic acid and glycerin
- Fino and Manzanilla has no glycerol, which contributes a sense of sweetness, leaving them taste very dry
Flor consumes Volatile acidity
- Fino and Manzanilla have very low levels of VA

Question 60

Q

What is Bota desmayalda?

Answer

A

Bota desmayalda
- “fainting cask”
- Barrel that has deplete alcohol below 14 degrees
- Can be susceptible to acetic bacteria or Brettanomyces
- Sometimes shows special characteristics that appeal to some connoisseurs

Question 61

Q

What is Cabezuela?

Answer

A

Cabezuela
- Flors cells that die and fall to the bottom of the barrel forming a layer
- Results in autolysis, further nourishing the wine by releasing proteins, enzymes and amino acids
- Develops lees aged qualities similar to Champagne

Question 62

Q

What are ideal temperature and moisture conditions for flor to thrive?

Answer

A

Temperature for Flor is between 59-70 degrees F
Humidity must be kept high
- Chalky dirt floors are sprayed with water in summer months
- Bodegas are built to promote airflow, incorporating large ceiling fans and ample ventilation

Question 63

Q

What is a venencia?
What is the name for this in Sanlucar?

Answer

A

Venencia
- Thief - Used to draw small amount of wines from the barrel, punching a small hole in the flor to prevent harming it’s development
- Traditionally made from silver and whale bone, now made from stainless steel and fiberglasss
- Wine is poured into the glass from a great height to aerate it

Cana
- Less flexible Sanlucar version made from a bamboo-like reed

Question 64

Q

What is an arroba?

Answer

A

Arroba
- Basic unit of liquid volume in the region
- Equals 16.67 liters
- This term is used in other parts of Spain, but doesn’t necessarily equate to the same volume

Answer 63

A

A standard 600L cask if 36 arrobas
- But only filled with 500L of wine

Mostly American White Oak - Quercus Alba

Answer 64

A

In the past when the wines were fermented in barrel, the fermentation casks were 500L
- A horse would carry a carretada of 690 kilograms of grapes, producing 500L

Various sizes of barrels exists
- Large tonels of 900L
- Barrels that hold a single arroba - 16.67L

Answer 65

A

Special barrels marked by the Capataz that are not used in Saca
- These were left for the Capataz, owners of the bodegas and special visitors to drink

Answer 66

A

Bota punta
- Barrel on the ground level at the end of a row
- Can sometime develop in different ways due to greater airflow or light exposure
- Might be refreshed from the other barrels in the same scale rather than from younger criaderas increasing the average age of that particular barrel

Answer 67

A

Derived from Latin word solum or the Spanish suelo, both of which mean floor

Answer 68

A

Fractional blending system where barrels are arranged in a series of groups called Scale
Wine is bottled from the oldest group of barrels, or first Scale also called Solera
When wine is removed from the first scale, it is replenished with wine from the next oldest scale, called the first Criadera, followed by the third Criadera and so on

Answer 69

A

Believed to have been invented in the mid to late 1700s in Sanlucar
- A bottle of oloroso from the now-defunct bodega M. Antonio de la Riva stated on the label the solera began in 1806

Old examples
- El Maestro Sierra - Amontillado - 1830 - still in use
- Valdespino - Oloroso - 1842
- Gonzalez Byass - 1847

Answer 70

A

NOT USUALLY STACKED IN THE TYPICAL DOWN PROGRESS
- Finos and Manzanilas are typically stored on the two lowest tiers closest to the ground where the temperatures are the lowest
- Oxidative wines are stored near the top where they can gain more body and richness
- Most important to thing of them as groups of barrels, not as tiers of casks stacked on top of each other

Answer 71

A

Saca
- Originates from verb Sacar, meaning to take out
- Wine is taken in equal proportions and replaced with the scale or criadera before it
- No more than 33% is removed from any criadera
- The last criadera is filled with sobretables

Answer 72

A

Rocio
- “Sprinkling”
- Process of refreshing or replenishing each scale

Answer 73

A

Correr escalas
- Running the scales
- Combination of saca and rocios

Answer 74

A

Trasiegos
- Movement of wine between Criaderas

Answer 75

A

Sifon, or bomba
- Long curved tube used to siphon wine from a cask

Answer 76

A

Jarra
- Metal and wooden container used to transport wine to new criadera

Answer 77

A

Canoa
- Wide, triangular metal funnel

Answer 78

A

Rociador
- Metal tube perforated with a number of holes at its end
- Inserted in each cask so that the holes lie below the level of flor, gently introducing the wine

Gerceta
- A cloth sleeve used in Sanlucar instead of a rociador

Answer 79

A

Modern wineries use modern pumps and hoses to move wine

Answer 80

A

Cabaceo - Adjustments
- The blending and sweeting process of Sherry before bottling

Answer 81

A

Dulce Pasa
- Made from ‘Soleo’ Palomino grapes - most common

Dulce de Alimbar
- Made from sweetened Fino - very rare

Mistela
- Made from Soleo Mostcatel or PX Grapes

Answer 82

A

Color adjustments made by adding a combination of boiled and reduced syrup and fresh must

Sancocho
- Reduced to 1/3 it’s original volume

Arrope
- Reduced to 1/5 it’s original volume
***Arrope is reduced to 1/3 it’s original volume in Malaga

Answer 83

A

Sherry is usually clarified by fining, filtering or both after sacas
Cold stabilization like most white wines
Prevents flor from growing again in the bottle

Answer 84

A

Tierra de vino - Traditional fining method
- Fine grained clay, typically sourced from Lebrija
- Contains a high proportion of aluminum silicate
- Mixed with the wine and allowed to settle
- As clay passes through wine it absorbs the albumen and any other foreign substances leaving the wine entirely bright after several days
- This method has virtually disappeared

Egg white fining was also used traditionally

Answer 85

A

Most Finos and manzanillas are heavily filtered
- Usually active carbon
- Strips the wine of it’s color and flavors and aromas
- More stable and easier to ship
- Consumers prefer pale wines and this leaves the white very clear

Answer 86

A

Consumer preference of clear colored wines with clean flavors have lead to many manzanilla and Finos being aged much shorter
- There’s no point in aging a wine just to strip the effects of age with filtering
- Finos and manzanilla tasted from a barrel is much richer, flavorful and colored than when tasting after the bottling processes

Answer 87

A

Argueso’s Manzanilla San Leon Reserva de Familia
Barbadillo’s Manzanilla en Rama
Emilio Hidalgo-La Gitana’s Manzanilla Pasada Pastrana
Lustau’s Almacenista Manuel Cuevas Jurado Manzilla Pasada

Answer 88

A

En Rama
- Wine that has been bottled directly from cask
- In reality, most of these wines see a light filtration to remove solids
- Egg white fining also can take place for en rama bottlings
- Gonzalez Byass Tio Pepe Fino en Rama

Answer 89

A

Finos must be at least 15% alcohol
- In the past these levels were much higher
- 1980’s - wines for export required a minimum of 17.5% alcohol
- 1950’s & 1960’s - Common to ship Finos between 18 to 21%
- Fernando de Castilla’s Fino Antique
- Ideal biological aging for sherry is 14.6-15.4% alcohol
- But min alcohol is 15% limit the range of styles available to the consumers
- Some casks have seen healthy biological aging activity at 13% alcohol

Answer 90

A

Bottling Dates
- Bottling dates should be used to give insight into how much age the wine has received in bottle
- Different sacas shouldn’t have much difference in flavor due to the solera system, but the time spent in bottle can effect freshness and flavor profiles

Many producers use codes which can be hard to read
- Codes are used to discourage less-knowledgeable consumers and retails from assuming the date is a sell-by date or to return product for freshness
- Andre Tamers of De Maison Selections requires bottling dates on all biologically-aged wines
- L-xx-yyyy
- Most sherries already have some kind of code which is used by the producer for identification and traceability
- But they can be very hard to understand
- Valdepsino Inocente - L111432
- First two digits “11” indicate vintage, 2011
- The following three indicate the day, 143rd day of the year or May 23rd
- The last digit is specific to company, perhaps the bottling line that was used
- L-abbcc
- A - last digit of the year
- B - the week
- C - the day

Answer 91

A

Wineries where the base wines are pressed and fermented
- Typically situated near the vineyards
- Formerly, small building of traditional construction, arranged around a wine press and fermentation cellar
- Often container living quarters for proprietor’s family
- Many still used today
- Modern facilities have been built to accommodate modern practices
- Mostly Still located in vineyard areas or on the outskirts

Bodegas where wines are aged
- Typically located in the town centers
- Ideal conditions for aging are…
- Temperature constantly between 64-68 degrees F
- Humidity constantly between 64-74%

Answer 92

A

Oldest
- Small, winding bodegas built in the Moorish Style
- Predate biologically aged wines and soleras
- Low ceilings and cool environments
- Fernando de Castilla, on Calle Jardinillo in Jerez uses a space like this to age brandies
- Theirs was built in the late 18th century but still representative of the style

Granaries
- Used in the 17th and 18th centuries
- Commonly owned by shippers of wheat and wine to the Indies
- Ground floors would be used to store wine
- Delgado Zuleta owned many of these in Sanlucar before moving to a new complex
- Most of these have disppeared

Mid-Sized
- Built in the 18th and 19th centuries
- During or slightly before sherry’s golden age
- Built with considerable height better suited for Flor aging and soleras
- Two Groups
- Those located in privileged areas in the town centers
- Protected by nearby buildings from excessive sunlight
- Kept humid by their proximity to water table
- Grant in El Puerto or La Cigarrera in Sanlucar
- Those exposed to external elements
- El Maestro Sierra in Jerez
- Built on a high bluff to receive the Poniente
- Gutierrez Colosia in El Puerto de Santa Maria
- Humid due to location near the mouth of the Guadalete River
These 3 styles of buildings above were not expressly built for storing
This causes a sherry producer to select certain corners of the bodega to house specific barrels or solera system

Grand Bodegas
- Built in the 19th century
- Apexed in 1870s fueled by Sherry boom of the first half of the 19th century
- Specifically designed to hold thousands of casks in the optimal conditions
- Built along an axis running northeast to southwest
- Keeps interior cool by minimizing sun exposure during hottest parts of the day
- Allow for the bodega to receive the moist winds from the westerly Poniente
- Eastern walls are made from 24 inches of sandstone or brick and painted white to protect from the Levante wind and reflect sunlight
- Trees are planted along the southern wall to protect from direct sunlight
- Roofs are lined with Arabic tile which reflect sunlight and external heat
- Floors are covered with a porous, chalky dirt called albero
- Periodically sprinkled with water to further regulate temperature and humidity
- Ventilation windows are placed high on walls to regulate humidity
- Usually small and can be left open entirely, or covered with woven esparto grass to protect from dust and light
- Casks are arranged in rows parallel to the rows of pillars
- Usually stacked 3-4 levels high
- Barbadilllo’s La Arboledilla in Sanlucar
- Built in 1876
- 33 meters wide - the age of Christ at his crucifixion
- Standard width at the time
- 41 feet tall at the center with 23 feet tall walls
- Other examples include Osborne’s Bodega La Palma in El Puerto and Lustau’s Bodega Los Arcos in Jerez
- Many of these building are now being torn down or repurposed
- La Carbona, one of Jere’s finest restaurants, is housed in an old bodega
- Lustau’s former bodegas in the old quarter of Jerez is now an restaurant and event space

Modern Facilities
- Large, integrated complexes that combine offices, warehouses and facilities for both vinification and aging
- Garvey, Jose Estevez (Marques del Real Tesoro and Valdespino) and Williams & Humbert in Jerez
- Delgado Zuleta in Sanlucar
- Employ refrigeration and humification systems, contemporary machinery and latest vinification technology

Answer 93

A

Capataz - Cellarmaster
Desfangado - Racking

Answer 94

A

Vinos Generoso - Max 5 g/L RS
- Fino - 15-17% ABV
- Amontillado - 16-22% ABV
- Palo Cortado - 17-22% ABV
- Oloroso - 17-22% ABV

Manzanilla Vino Generso

Vino Dolce Natural
- Dulce: min 160 g/l residual sugar
- Moscatel: min 160 g/l residual sugar
- Pedro Ximénez: min 212 g/l residual sugar

Vino Generoso y Licor
- Dry: 5-45 g/l residual sugar, 15.5-22% ABV
- Medium: “Dry” 5-45 g/l, “Sweet” 45-115 g/l residual sugar, 15.5-22% ABV
- Usually produced from Amontillado
- Pale Cream: 45-115 g/l residual sugar - 17-22%
- Usually produced from Fino
- Cream: 115-140 g/l residual sugar - 15.5-22%
- usually produced from Oloroso

Answer 95

A

Must have 15% potential alcohol

Answer 96

A

”/” marked on a a sherry barrel to indicate biological aging

Answer 97

A

Sacas are performed in Sanlucar up to 12 times per year opposed to the two or three in Jerez
- Results in more vigorous flor activity

Answer 98

A

Have more scales than sherries made in Jerez
- Up to 14 - Hidalgo’s La Gitana

Answer 99

A

Less than 5 years
- Amount of time varies from Bodega to Bodega
- Vina AB by Gonzalez Byass and Valdespino’s Tio Diego are highly Flor-influenced
- Almacenista Miguel Fonatdez Florido is highly oxidative
- Flor dies when biological process is finished and the wine is fortified to 17%-20% and begins oxidative aging

Answer 100

A

The name used for Amontillado in San Lucar

Answer 101

A

According to the rules of the Consejo Regulador, a palo cortado is defined as a wine combing the delicacy and aromatic refinement of an amontillado with the structure and body of an oloroso
- Nothing about production is defined, leaving the definition and results to wide interpretation

Answer 102

A

Term used to describe Body and richness in Sherry

Answer 103

A

Wine is initially marked with a palo or stick ( / ) to indicate biologically aged wine
Crossed with a horizontal line (Cortado, or cut) to indicate oxidative aging has begun and then fortified to around 17.5% ABV
Cellar master can cut the wine again with more grape spirit
- Dos cortados - two cuts
- Tres cortados - three cuts
- Cuatro cortados - four cuts

Answer 104

A

More ample body, or Gordura, and richness than Amontillado
More sleek and refined in tone texture than Oloroso
Spends less time under Flor than Amontillado
- Palo Cortado would normally be aged under Flor anywhere from 6 months to 3 years

Answer 105

A

Blending Amontillado and Oloroso
- Requires a great deal of time to properly integrate
Old Amontillado’s can be sold as Palo Cortado
- On the grounds that it’s extended oxidative aging has resulted in a wine somewhere between Amontillado and Oloroso
- In this case, the richness and body on the palate come not from the Glycerol (consumed by Flor because it was an Amontillado first) but from extreme concentration due to barrel aging
- Some producers blend in PX
- A few drops for richness
- Deliberately to make a sweet wine

Answer 106

A

“Gordura” with O
- 18%-20% alcohol after oxidative reduction

Answer 107

A

Evaporation during oxidative aging
Accounts for 3-5% loss of total volume per year

Answer 108

A

Sweet wine made from the Pedro Ximenez left to dry in the sun before pressing - “Soleo”
- 6 to 8 days of drying

Answer 109

A

Montilla-Moriles

Answer 110

A

300-500 g/L RS

Answer 111

A

only a few degrees of alcohol come from fermente
- PX is fermented from 15 to 18%
- Alcohol can reduce over time through evaporation to 12% ABV but must be refortified to 15% at bottling

Answer 112

A

Jerez
- Fortified up to 18.5% alcohol
- Barrels are filled 5/6ths of their capacity leaving a good portion exposed to oxygen

Montilla-Moriles
- Fortified to only 15%
- Barrels are filled entirely

Answer 113

A

Moscatel de Alejandria

Answer 114

A

Moscateles Pasas
- Partially dried (Soleo)

Answer 115

A

A few degrees
- Fortified to between 15-17% ABV

Answer 116

A

Chipiona
Thrives in sandy soils near the where the Guadalquivir empties into the Atlantic

Answer 117

A

Vinos Generos de Licor

Answer 118

A

Abocado
- Sherry with gentle sweetness

Amoroso
- Sweetened Oloroso

Vino de pasto
- Lightly sweetened amontillado

Brown sherry
-Dark, rich wine composed of rayas and other olorosos with PK

Vino de color
- A dark concentrated wine sued specifically for adding and character to a blend

Answer 119

A

Harveys Bristol Cream
- One of the world’s most famous Sherries
- John Harvey & Sons, founded in 1796, trademarked Bristol Cream in 1865
- Relates to an older style of sherry called Bristol Milk, records if it in 1634
- The name originated when Harveys decided to create a new style, an aristocratic lady tasted it and said “If the first was Bristol Milk, then surely this must be the Cream”

Answer 120

A

Typically made by blending Oloroso and PX
115-140 g/L RS

Answer 121

A

Fino, small proportion of amontillado allowed, is sweetened with concentrated and rectified must instead of PX - this keeps the color pale
45-115 g/L RS

Answer 122

A

5-45 g/L RS

Best Examples
- Williams & Humbert’s Dry Sack made from Amontillado, oloroso and PX

Answer 123

A

East India Sherry
- Like Madeira, casks stored as ballast in the holds of ships headed for the East Indies and then returned
- Wines softened and mellowed due to voyage
- Best Example is Lustau East India Solera made from blending Oloroso and Pedro Ximene

Answer 124

A

2000
- Wine must be submitted to Consejo
-Tested for organoleptic age profile and for quality by members of Consejo and authorities in the field who are NOT connected to the Bodega
- Tested analytical tests in a lab measuring things like Carbon 14 to help estimate age
- Each Saca must be tested upon drawing, so in theory one year’s Saca could be accept and another rejected
- Only Amontilllado, Palo Cortado, Oloroso and PX are eligible
- A bodega must have at least X amount of wine in that specific crianza system, including solera and criaderas, for every liter they want to sell
- 20 L for VOS - 20 years
- 30 L for VORS - 30 years
- 2L for VOS - 12 years
- 15L for VORS - 12 years

Answer 125

A

VOS
- Vinum Optinum Signatum or Very Old Sherry
- 20 years old or more on average

VORS
- Vinum Optimum Rare Signatum or Very Old Rare Sherry
- 30 years old or more on average

Vinos de Jerez con Indiccaion de edad
- 15 year
- 12 year

Answer 126

A

Anadas
- Sherries aged in a static fashion, left to aged unblended with the final wine containing only a single vintage
- These are the most rare and prized to collectors
- Can often be more oxidative and overtly concentrated because they aren’t refreshed from younger wine
- Can be singular in personality because the musts are from the best vintages and plots
- They tend to be released in maturity after aging for decades
- 3-5% of wine can evaporate each year, requiring the bodegas to consolidate barrels and even use smaller barrels
- Oloroso and Palo Cortado is most common
- Amontillado is possible
- Fino or Manzanilla is possible but very difficult because ine cannot be replenished, it is very hard to maintain Flor
- It can be difficult to classify between Palo Cortado or Oloroso at the time of bottling and Sometime different barrels could have different classifications

Best Examples
- Williams & Humbert Anadas every year going back to 1924
- Gonzales Byass began to market in 1998
- 1979 Palo cortado
- 1964 Oloroso

Answer 127

A

Wines made from Soleras can be “Vintage” dated with the year that the Solera was started
In reality, depending on the age of the solera, there is a miniscule amount of the original vintage in the solera

Best Examples
- Emilio Hidalgo’s Privilegio Palo Cortado 1860
- El Maestro Sierra’s Amontillado Viejo 1830

Answer 128

A

Pedro Ximenez
- Over 75% of total plantings

Airen
- AKA Layren

Baladiverdejo
- AKA Jaen

Moscatel
- Mostly grano pequeno

Montepila

Attempts have been made to introduce red grapes like Tempranillo, Syrah, Cabernet, Merlot but unlikely to be successive

Answer 129

A

Tinajas
- 6,000-8,000 liters earthen vessels
- Some as large as 10,000 L
- Often partially sunk into the ground to allow for easier access or to have structures built around them
- Today most wines are fermented in stainless

Montilla Moriles

Answer 130

A

Plate pressed are required because pneumatic presses do not have enough force to press the dried grapes
The last 10% is obtained using a press used for olive oil
If the grapes are not dried well enough, the intense pressing can result in a very green stemmy flavor

Answer 131

A

Two Zones of highest Quality - Both within Montilla-Moriles Superior
- Sierra de Montilla
- Located in the hills just east of Montilla itself
- Moriles Alto
- North of the town of Moriles
- Both are between 1,300-2,000 ft on Albariza soils and considered ideal for PX
- 60 hectoliters per hectare max yield

Ruedos
- Anything outside of the those above mentioned zones of higher quality
- Good for PX but oxidize too quickly for Finos
- 80 hectoliters per hectare max yield

Montilla-Moriles Superior has higher concentration of albariza

Answer 132

A

Fortification is not required here because Finos can naturally develop enough potential alcohol to reach 15% ABV
Winemakers in the region claim their wines are most complex than that of Jerez because the lack of fortifications

Answer 133

A

Fortification is not required here because Finos can naturally develop enough potential alcohol to reach 15% ABV
Winemakers in the region claim their wines are most complex than that of Jerez because the lack of fortifications

Answer 134

A

Vino Generoso (not always fortified)
- Fino
- Tend to be older than Finos in Jerez averaging 8-10 years
- Amontillado
- The word amontillado is derived from Montilla
- Used for 200 years in the region
- Julian Jeffs cites Pascual Moreno de Mora to use the word in the last 18th century
- Oloroso
- Usually slightly off-dry
- Palo Cortado
- Very rare

Answer 135

A

Vino Dulce Natural (fortified)
- Pedro Ximénez: min. 272 g/l residual sugar
- Moscatel: min. 160 g/l residual sugar

Soleo or asoleado process
- Harvested in August and left to dry outside in the sun for 4-10 days
- Concentrates sugar through dehydration and can double the potential alcohol up to 30 degrees Baumes
- Rain can ruin this process
- Roughly half of the volume is lost in this process
- 100 Kilos of grapes can only produce 30 liters of must

Ferment
- Only 1-2% ABV can be obtained from ferment due to the overly concentrated must
- This means the vast majority of sugar from the must is retained

Fortification
- Takes place immediately after ferment and done with either neutral spirits of a combination of spirits and oloroso and amontillado
- Modern trends produce wines around 14-15% ABV
- Casks are always topped up
- Freshness, even in old wines in the aim
- They disparagingly call Jerez PX “burned” due to the oxidative characteristics
- Many producers are making all stainless versions that are released young
- Toro Albala’s Don PX - 2 year in stainless and 450 g/L RS
- Alvear’s P.X. Anada
- Aged Versions
- Can be aged in cask for decades
- Perez Barquero’s Solera Fundacional 1905
- Alvear’s Solera 1830

Answer 136

A

Dry table wine - wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend
- White
- Rosado
- Red

Sobremaduradas
- min 45 g/L RS
- Overripe grapes left to dehydrate on the vine

___
- Malaga DO

Answer 137

A

Vino Seco (not fortified): min. 70% recommended grapes
Vino de Uvas Sobremaduradas (not fortified): Sweet wines produced from overripe grapes
Vino Dulce
Vino Naturalmente Dulce: recommended grapes only, min. 300 g/l must weight
Vino de Uvas Pasificadas Dulce (not fortified): Sweet wines produced from dried grapes.
Vino de Licor (fortified Seco, Semiseco/Abocado, Semidulce, Dulce): min. 70% recommended grapes (except Málaga Pálido requires 100% recommended grapes)
Dulce Vino de Licor includes the following categories:
- Vino Maestro: fresh grapes, fortified before fermentation starts
- Vino Dulce Natural: fresh grapes, fortified after fermentation starts with 4-7% naturally acquired alcohol, 212 g/l min. must weight
- Vino Tierno: “sunned” grapes, fortified after fermentation starts, 350 g/l min. must weight (after “soleo” drying process

Answer 138

A

Recommended
- Pedro Ximénez
- Moscatel de Alejandría
- Moscatel de Grano Menudo (Moscatel Morisco)

Authorized: Max 30%
- Lairén
- Doradilla
- Romé (Romé is the only red grape authorized.)

Answer 139

A

Málaga Pálido: no minimum (produced without the addition of arrope)
Málaga: min. 6 months in oak
Málaga Noble: 24 to 36 months in oak
Málaga Añejo: 36 to 60 months in oak
Málaga Trasañejo: min. 60 months in oak

Answer 140

A

Dorado/Golden: Produced without the addition of arrope
Rojo Dorado/Rot Gold: Produced with the addition of up to 5% arrope
Oscuro/Brown: Produced with the addition of between 5-10% arrope
Color: Produced with the addition of between 10-15% arrope
Negro/Dunkel: Produced with the addition of at least 15% arrope

Answer 141

A

Lágrima: A traditional style of Málaga Vino de Licor produced without any mechanical pressing.

Answer 142

A

Lágrima: A traditional style of Málaga Vino de Licor produced without any mechanical pressing.
Lacrimae Christi: Lágrima wines aged a min. 2 years in oak.