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Spanish Wine Scholar 2 > Andalucia > Flashcards

Andalucia Flashcards

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1
Q

Moscatel de Alejandría produces only sweet wines in Andalucía. True or False?

A

F

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2
Q

Is alcoholic fermentation of base Sherry wines typically carried out by indigenous or cultured yeasts?

A

Indigenous yeasts

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3
Q

What is albariza soil called in DO Montilla-Moriles?

A

Albero

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4
Q

What two winds impact Andalucía?

A

Levante, Poniente

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5
Q

What alcohol level are wines destined to be Fino fortified to?

A

15-15.5%

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6
Q

Why did Sherry producers develop the criaderas y soleras system in the 18th Century?

A

To manage a surplus of wine from multiple generous harvests.

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7
Q

What is the minimum average age of a “Vinum Optimum Signatum” (VOS) Sherry?

A

20 years

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8
Q

What is the climate of Andalucía?

A

Mediterranean with Atlantic and continental influences

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9
Q

How long does it take flor’s food supply to be depleted?

A

12-18 months

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10
Q

Sherry producers can legally purchase finished Pedro Ximénez from DO Montilla-Moriles for blending purposes. True or False?

A

T

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11
Q

What are the two primary grapes for vino dulce production in DO Málaga?

A

Pedro Ximénez, Moscatel de Alejandría/Málaga

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12
Q

What type of oak is a “bodega butt” and how big is it?

A

American oak, 159 gal/ 600 l

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13
Q

What is the term for a Sherry that is “naturally made” with little or no filtration?

A

En rama

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14
Q

Which type of Sherry goes through largely the same process as an Amontillado?

A

Palo Cortado

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15
Q

Which three grape varieties dominate the sherry region?

A

Palomino Fino, Pedro Ximénez, Moscatel

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16
Q

Which subzone of DO Málaga has the most extreme temperatures?

A

Norte

17
Q

Sherry base wines with distinct paleness and finesse are destined to be Olorosos. True or False?

A

False

18
Q

What is the difference between”Jerez Superior” and the “Marco de Jerez”?

A

Only Jerez Superior has albariza soil

19
Q

What is the term for the “first press” (not free run) of juice for Sherry which is typically used for Olorosos?

A

Segunda yema

20
Q

Name the grape drying process for sweet Pedro Ximénez in DO Montilla-Moriles.

A

Soleo/asoleado

21
Q

What is “Marco de Jerez”?

A

Nine towns making up DO Jerez - Xérès - Sherry

22
Q

What is the term for a tier of a solera?

A

Criadera

23
Q

What is the name of the most important subzone for vino dulce in DO Málaga?

A

Axarquía

24
Q

In the “Vinos con Indicación de Edad” category, the age certification for Palo Cortado Sherry refers to the age of the wine in the bottle, not the solera. True or False?

A

FALSE (This applies only to the category “Vinos de Vejez Calificada”)

25
Q

What is the Spanish word for “chamomile”?

A

Manzanilla

26
Q

Why is Palomino Fino the perfect blank canvas for Sherry aging?

A

It ripens with low sugar and low acid, resulting in low alcohol.

27
Q

After alcoholic fermentation of Palomino Fino wines, what alcohol level typically results?

A

11-12%

28
Q

What is the term for a Fino/Manzanilla with RCGM added creating sweetness between 4.5-11.5% or 45-115 g/L?

A

Pale Cream

29
Q

What is the highest peak in mainland Spain?

A

Pico de Mulhacén (Granada Province)

30
Q

What is the name of the sandy topsoil atop clay subsoil in DO Montilla-Moriles?

A

Ruedos

31
Q

Why must Oloroso Sherries be fortified to at least 17%?

A

Flor cannot survive above 17% abv.

32
Q

Name the traditional vine training method used in sherry producing areas.

A

Vara y pulgar

33
Q

Name the important Andalusian soil found largely in DO Jerez-Xérès-Sherry and DO Manzanilla-Sanlúcar de Barrameda

A

Albariza

34
Q

The “Vinos con Indicacion de Edad” (Sherry wines with indication of age) category applies to which four Sherry types?

A

Amontillado, Oloroso, Palo Cortado, Pedro Ximénez

Spanish Wine Scholar 2 (35 decks)

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