Andalucia Flashcards

Question

Zapatos de Pisar

Answer 1

Hob nailed boots used in crushing

Answer 2

1 Primera yema- freerun - light, pale =\> Fino 2 Segunda yema - pneumatic press - more colour and tannin=\> Oloroso 3 Mosto prensa - last press, coarse and inelegant +\> distillation

Answer 3

Primera and Segunda separately in SS Sometimes use old 600l wooden butts Palomino ferments to dry (11-12%) Sweet sherry - fermentation of must halted by addition of spirit Indigenous yeast used

Answer 4

Pale, fine =\> Fino or Manzanilla (/) =\> flor aging Structure =\> Oloroso (o) =\> direct oxidisation

Answer 5

Mitad = half 50:50 mixture distilled grape juice and sherry Used to fortify sherry Fino and Manzanilla = 15-15.5% Oloroso = \> 17% (so no flor)

Answer 6

Free-run juice Grown in albariza Old vines Hygiene and care Look at colour, intensity and aroma

Answer 7

Intermediate stage from fortification to solera 3 months in barrel May be reclassified after tasting - if not developed properly

Answer 8

Saccharomyces beticus

Answer 9

Temp cool and stable Bodega closed Floor watered

Answer 10

12-18 months

Answer 11

Age Fortification to 17% (Oloroso)

Answer 12

Direct contact with air in barrel No flor as over 17% Oxidisation Colour and aromas develop Evaporation increases abv (up to 22% max) May be aged outside in sun

Answer 13

Butt with lighter Oloroso Aged in sun Often blended with sweetening agents =\> dessert sherry

Answer 14

1 Vertical stacking of casks - same wine different vintages 2 word for floor from Latin 'solum' Sp suelo - bottom layer of casks 3 Dynamic ageing system which blends younger with older wines 4 Fractional blending and aging system for 'house style'

Answer 15

Top = Sobretablas Then tiers of barrels =Criaderas (nurseries) (range from 3 to 20+) Then Bottom layer = Solera

Answer 16

Flow of a solera tier to one below?? Sac meaning to draw out

Answer 17

American Oak

Answer 18

Bodega Butt

Answer 19

5/6ths full

Answer 20

This can vary Age (youngest on top) Type (Fino best on cooler bottom)

Answer 21

Elaborate system of barrel marking

Answer 22

Fino To replenish the flor's food supply. New acid and alcohol added with fresh sherry

Answer 23

1/3rd (replaced by a similar amount from the 1st (oldest) cridera and similarly from the next oldest and so on...

Answer 24

Amount run off for bottling is replaced by a similar amount from the 1st (oldest) cridera and similarly from the next oldest and so on...

Answer 25

Oloroso will lose water (through evaporation) and increase abv Fino will lose water, acid and alcohol (consumed by flor) and needs re-fortifying to 15% abv

Answer 26

After aging and blending, they can be blended with sweetning agents, sweeter wines or colouring wines

Answer 27

Dry sherries in Jerez That have been biologically and/or oxidatvely aged Fino =\> Oloroso Palomino grape Sherry area DO JXS Aged in Sherry Triangle (Zona de Crianza)

Answer 28

Dry sherry blended to make sweet

Answer 29

Colour wine Used to deepen the pigment of wines

Answer 30

Dark syrup obtained by heating grape must over a slow fire until 1/5th of volume added to Palomino Fino must in 1:3 ratio Sweetens and colours creates vinos de colour arrope — a syrup used for sweetening wine in Spain, especially sherry, made by boiling down and thus concentrating unfermented grape juice.

Answer 31

1 Fino 2 Manzanilla 3 Amontillado 4 Pale Cortado 5 Oloroso

Answer 32

Vinos Gernerosos Fortified Dry Bioloical aging under flor Pale Fresh dough, almonds Light and elegant = Fine

Answer 33

Vinos Generosos Dry Fortified Palomino grape Biological aging Produced in Sanlucar de Barrameda Aromatic and light Chamomile= (manzanilla), almonds, salty

Answer 34

Vinos Generosos Dry Fortified Palomino grape Starts as biologically aged Fino but if flor dies then is re-fortified and ages in direct contact with air Dark, nutty, cashews, hazelnut, tobacco

Answer 35

Vinos Generosos Rare Dry Palomino grape Fortified after Sobretabla stage to over 17% Oxidative aging Note= removed from flor before Amontillado Aroma and elegance of Amontillado Flavour, colour and body of Oloroso Traditionally only naturually made - now can be 'created'

Answer 36

Vinos Generosos Dry Palomino grape Fortified to min 17% Oxidative aging Dark, full flavour Walnuts, toast, balsamic

Answer 37

Natural Only lightly filtered No clarification Natural yeasts Biologically aged "On the Branch"

Answer 38

Naturally Sweet Sherry Moscatel of Alexandria or PX Fermentation halted by additionof grape spirit Then aged oxidatively

Answer 39

Blend of Dry and Naturally sweet sherries Also known as Cream

Answer 40

Vinos Dulces Naturales Naturally sweet wine \>85% overripe grapes Fermentation halted by addition of grape spirit Amber to mahogany Orange blossom and honey Sometimes blended with PX or arope to darken

Answer 41

Vinos Dulces Naturales Naturally sweet wine \>85% overripe or sun dried PX Fermentation halted by addition of grape spirit Vinified in DO MM then taken to Jerez to mature (therfore Sherry) Lucious, sweet, very dark, Intense figs, raisins, dried fruits, Sweetest wines of world resid sugar 40%

Answer 42

Blend of Dry and Naturally sweet sherries Also known as Cream Vinos Generosos de Licor

Answer 43

Rectified Concentrated Grape Must Clear Odourless Sugar solution Derived from grape must Used in shery to add sweetness without altering colour, flavour, aroma

Answer 44

Vinos Generosos de Licor Fino or Manzanilla blended with RCGM Sweetness adjusted to \<4.5% Pale yellow, almonds 'Pale' or 'Pale Dry'

Answer 45

Vinos Generosos de Licor Blended Fino and Manzanilla Sweetness 4.5-11.5% Pale gold Bread and hazelnuts

Answer 46

Vinos Generosos de licor Amontillado blended with Moscatel, PX or RCGM Sweetness 0.5-11.5% Golden Can be Med Dry or Med Sweet Also Golden, Abocado, Amoroso, Brown, Milk and/or Rich

Answer 47

=destined Spanish for medium sweet. According to European Union labelling regulations, semiseco is the official Spanish term.

Answer 48

Sherry Term Medium Sweet

Answer 49

Vinos Generosos de Licor Blended oxidatevely aged wine (Oloroso) with PX Sweetness 11.5-14% Dark mahogany Intense walnut and dried fruits

Answer 50

Sherry wines of a certified age Only Amontillado, Oloroso, Pale Cortado and PX Age applies to wine in the bottle (rather than solera age) Eg 20 year solera with no new wine for 15 years =\> 35 yrs old

Answer 51

Sherry wines with Indication of Age Can apply to Amontillado, Oloroso, Palo Cortado and PX Age applies to entire system inc solera 12 years or 15 years Does not apply to Fino or Manzanilla

Answer 52

Vinum Optimum Signatum Very Old Sherry Average age more than 20 years Orange label

Answer 53

Vinum Optimum Rare Signatum Very Old Rare Sherry Average age more than 30 years Pink label

Answer 54

Vintage Sherry Only Amontillado, Oloroso, Palo Cortado may qualify From specific years harvestt Not part of solera system Stoppered barrels sealed and monitored by Consejo

Answer 55

Produced by Lustau Style of cream sherries travelling to Indies in 17c Rocking in hot humid condiitions Oloroso and PX separate soleras for 12 years Blended and retrned to 45 cask solera for 3 years aging

Answer 56

Awarded 1933/1964 - share same Consejo 100% Generoso Albariza soil; barros and arenas 620mm 100m 6,989 ha combined Palomino Fino, Pedro Ximenez, Moscatel 3,000 yr history 9 towns

Answer 57

Aromatised sweet wine Huelva Neutral grape spirit plus bitter orange rinds for 6/12 Clarified, filtered and added to sun dried grape must Aged for 2 years in solera

Answer 58

Marco de Jerez 1 Zona de Produccion - albarizia, arenas, barros 2. Jerez Superior (part of 1) only albarizia 3 Zona de crianza - only area where sherry may be aged and labelled

Answer 59

1933 100% Dulce Limestone Med climate 1000m 996ha PX and Moscatel + Long history of sweet wines overripe grapes plus neutral grape spirit Almost all PX but some indiginous grapes max 30% 5 subzones - Axarquia - Moscatel, steep terraces most important Montes de Malaga - national park, PX and moscatel Norte - extreme temps PX Manilva - humid, Moscatel Ronda - still wines

Answer 60

DO Malaga Also Pxarette Fortified sweet wine dried/overripe PX or Moscatel Fermented and aged in oak barrels for min 2yrs 4.5- 14% sweetness Brown, dried figs

Answer 61

Sweet PX 1945 Blanco 54%, Other 46% (Generoso, dolce) Best Albero soil = albariza Mont and Mor Other - Ruedos=sandy/clay 600m Med climate 5025 ha Near Cordoba Mostly PX 2 rivers - Guadajoz and Genil 17 towns Made in similar way to sherry Air dried - solera or asoldea Fermented in tinaja Criaderas y soleras for min 2 yrs v sweet

Answer 62

Large earthenware vessel 6,000-10,000 litres DO MM used now for aging

Answer 63

Process where grapes are dried on straw mats in DO Montillo-Morilles Concentrates sugars Doubles potential alcohol

Answer 64

Amontillado, Oloroso, Palo Cortado, PX NOT Manzanilla or Fino

Answer 65

PX and Moscatel

Answer 66

Pale cream

Answer 67

Indiginous

Answer 68

Manzanilla

Answer 69

Picos de Mulhacen

Answer 70

Flor cannot survive over 17%

Answer 71

soleros/asoleado

Answer 72

thumb and stick vara y pulgar

Answer 73

Med with Atlantic influences

Answer 74

Jerez, Sanlucar and El Puerto de St Maria

Answer 75

American Oak 600l

Answer 76

False - this applies only to the Vinos de Vejez Calificada

Answer 77

Segunda yema

Answer 78

Palomino Fino, PX and Moscatel dA

Answer 79

Low acid, low sugar =\> low alcohol

Answer 80

Palo Cortado

Answer 81

Poniente and Levante

Answer 82

12-18 months

Answer 83

Over abundant harvest

Answer 84

Celtiberians Greeks Cathagenians

Answer 85

Gadir and Gades

Answer 86

Olive oil and wine

Answer 87

Vandalucia

Answer 88

Philip V Stopped Monolpoly of Seville Agricultural land given to nobles (livestock rather than grapes)

Answer 89

herry, seriously undervalued but slowly reawakening fortified wine from the region around the city of Jerez de la Frontera in andalucía, south west Spain. ‘Sherry’ was used as a generic term for a wide range of fortified wines made from white grapes, but in the mid 1990s the sherry trade successfully campaigned to have the name restricted—at least within the eu—to the produce of the Jerez do. (For details of other once-prominent producers of similar wine styles, see cyprus, south africa, and british made wine.) Despite renewed interest in high-quality sherry, overall production has dropped continuously for a quarter-century and was down to 450,000 hl/12 million gal a year by 2012. Apart from Spain, the two most important markets for sherry have been the Netherlands and Great Britain. Sherry is the English corruption of the word Jerez, while Xérès is its French counterpart and is also the French name for sherry. The words Jerez-Xérès-Sherry appear on all bottles of sherry, on paper seals granted by the consejo regulador to guarantee the origin of the wine. Within the Jerez DO, there are three centres for sherry maturation: jerez de la frontera, sanlúcar de barrameda, and puerto de santa maría, each of which imparts subtle differences to the wines. Throughout this article, the types of wine made naturally in sherry bodegas are referred to in lower case italics, as in oloroso, while the sherry styles created for commercial use on the label are referred to with a capital letter, as in Oloroso. Sherry is initially made to conform to two principal types: pale, dry fino (or, in Sanlúcar de Barrameda, manzanilla), which ages under the influence of the film-forming yeast flor, and dark, full, but dry oloroso. All sherry styles found on labels (Manzanilla, Fino, Amontillado, Oloroso, Pale Cream, Cream, etc., in generally ascending order of body) are derived from these two main types. The only exception is Palo Cortado, which is a naturally resulting intermediate type and style between Amontillado and Oloroso. pedro ximénez is an intensely sweet wine, usually for blending, made from the grape variety of the same name often grown outside the sherry region.

Answer 90

erez is one of the oldest wine-producing towns in Spain. It may well have been established by the phoenicians who founded the nearby port of Cádiz in 1110 bc. The Phoenicians were followed by the carthaginians, who were in turn succeeded by the romans. Iberian viticulture advanced rapidly under Roman rule and Jerez has been identified as the Roman city of Ceritium. After the Romans were expelled around ad 400, southern Iberia was overrun by successive tribes of Vandals and Visigoths, who were in turn defeated by the Moors after the battle of Guadalete in 711 (see islam). The Moors held sway over Andalucía for seven centuries and their influence is still evident, not least in the architecture of Seville, Cordoba, and Granada. Under Moorish domination, Jerez grew in size and stature. The town was named ‘Seris’ and this later evolved into Jerez de la Frontera, when it stood on the frontier of the two warring kingdoms during Christian reconquest in the 13th century. Viticulture, which continued despite Moorish occupation, was revitalized by the Christians, although the region around Jerez continued to be plagued by war until the 15th century. Exports began and, in spite of periodic setbacks, trade with England and France was well established by the 1490s, when it was declared that wines shipped abroad would be free from local tax. In 1492, the Jews were expelled from Spain, their vineyards were confiscated, and foreigners, many of them English, took their place as merchants. Certain basic quality controls were established, including the capacity of the sherry cask or butt, which has not changed to this day. At the end of the 15th century, after Christopher Columbus had discovered America from his base in Andalucía, the sherry town of Sanlúcar de Barrameda became an important port for the new transatlantic trade and in the 16th century large quantities of wine were shipped to the Americas from Jerez. In his book Sherry, Julian Jeffs speculates that Vino de Jerez (sherry) was almost certainly the first wine to enter North America.

Answer 91

Relations between England and Spain began to deteriorate in the 16th century and, although trade continued, the colony of English merchants trading from Sanlúcar began to suffer privations. In 1585, after a number of raids by Sir Francis Drake and his fleet, English merchants were arrested and their possessions seized. Exports ceased. Two years later, in an attack on Cádiz, Drake both ‘singed the King of Spain’s beard’ and captured ‘2,900 pipes’ of wine. This plunder helped to establish sherry as a popular drink in Elizabethan England. After the death of Elizabeth I, trade became easier and ‘sacke’, or sack, returned to royal circles. The English colony re-established itself and prospered, often by shipping poor-quality wines. By the 17th century, ‘sherris-sack’ was well established in England and was drunk by Samuel Pepys, who in 1662 records that he mixed sherry and málaga. Pepys visited the English colony in Sanlúcar de Barrameda in 1683. At that time, until the construction of a railway in the mid 19th century, most of the sherry bodegas were located on the coast at Sanlúcar and Puerto de Santa María for easy export. The sherry industry suffered many setbacks at the beginning of the 18th century, when England and Spain became embroiled in a series of conflicts beginning in 1702 with the War of the Spanish Succession. The methuen treaty (1703) diverted trade to Portugal and a series of restrictive measures imposed by the Gremio or Wine Growers Guild of Jerez sent merchants to Málaga in search of wine. However, the latter half of the century was an era of increasing prosperity stimulated by the arrival of a number of French and British merchants. The firms of Osborne, Duff Gordon, and Garvey date from this period. The Peninsular Wars (1808–14) devastated Jerez. Andalucía became a battleground, occupied for a time by the French, who pillaged the sherry bodegas and forced a number of families to flee to the relative safety of the Cádiz garrison. With the defeat of the French, merchants set about rebuilding their businesses with spectacular success. Pedro Domecq took over the firm of Juan Haurie in 1822 and Manuel María González Angel, founder of gonzález byass, began trading in 1835. Sherry exports rose steadily from about 8,000 butts in the early years of the century to over 70,000 butts in 1873, a figure not exceeded again until the 1950s. In the 1850s, the sherry industry was greatly helped by the construction of a railway linking Jerez and Puerto de Santa María, and a number of merchants left their quayside bodegas. Many new producers took advantage of the sherry boom only to be wiped out by phylloxera and economic depression a few years later. By the end of the 19th century, the sherry industry was on the brink of collapse. The boom gave rise to numerous spurious ‘sherries’ from South Africa, Australia, France—and from Germany, where a sherry-style potion was made from potato spirit. A spiral of price-cutting began and sherry was stretched with poor-quality wine imported from other parts of Spain. Demand fell as Victorian society refused sherry, alarmed by scare stories that the wine was detrimental to health. The predations of the phylloxera louse from 1894 helped to stabilize the market and the shippers who survived the depression held large stocks of unsold wine to tide them through the lean years when all the vineyards were replanted. In 1910, the leading traders united to form the Sherry Shippers Association, which campaigned vigorously to restore the fortunes of the beleaguered industry. After the First World War exports returned to their late-19th-century levels. In 1933, a consejo regulador was formed to protect and control the sherry industry and in 1935, a year before the outbreak of the Spanish Civil War, Jerez established its own DO region. The Civil War (1936–9) had little effect on sherry exports, but trade collapsed during the Second World War.

Answer 92

Málaga, city and Mediterranean port in andalucía, southern Spain (see map under spain), which lends its name to a denominated wine zone producing rich, raisiny fortified wines. Since the 1960s, Málaga has become more famous as the tourist gateway to the Costa del Sol, but its wine industry has a long and distinguished history dating back to around 600 bc, when the Greeks first planted vines in the area. The Moors continued to make wine, calling it xarab al Malaqui, or Málaga syrup, probably to remove any reference to alcohol but also evoking the extraordinary sweetness of the grapes growing in the hills above the city. In the 17th and 18th centuries, Málaga, often spelt Malaga, was exported worldwide and by the mid 19th century there were over 100,000 ha/247,000 acres of vineyard, making Málaga Spain’s second largest wine region. (See, for example, the part it played in the history of argentine wine.) Exports of Mountain, as the wine became known in Great Britain and North America, totalled between 30,000 and 40,000 butts (as much as 220,000 hl/5.8 million gal) a year. In the mid 19th century, Málaga was dealt a double blow, first by powdery mildew, then, in 1876, by the arrival of phylloxera. Málaga was the first wine region in Spain to be affected by the louse and its effect on the local economy was devastating. The terraced vineyards, then covered with Muscat grapes, to the north and east of the city were abandoned and many families emigrated to South America. Málaga never really recovered until the 1960s, when tourism became Málaga’s major industry. From a peak immediately prior to the arrival of phylloxera of 113,000 ha/279,000 acres, the region’s vineyard area was only 1,200 ha in the early 21st century, making Málaga one of Spain’s smallest dos. Where there were once over 100 bodegas near the port in the centre of the city, the number of producers had risen from two in the late 1990s to 14 by 2003. Málaga’s vineyards are still split into four zones, the most important of which is the Antequera plateau 50 km/30 miles north of the city of Málaga itself. The principal grape variety nowadays is pedro ximénez, which gives high sugar levels in the hot, dry climate (although considerable amounts of the more productive airén vine were also planted in the 1980s). In the cooler mountain zone immediately north of the city, Moscatel de Alejandría (muscat of alexandria) is the dominant vine, and is grown mainly for the production of raisins in the two coastal zones to the east and west of Málaga. In order to compensate for the lack of grapes in the region, Pedro Ximénez may also be imported from montilla-moriles, which abuts Málaga to the north, although according to regulations it may not exceed 10% of the volume. Traditionally, Malága was a dried-grape wine made by leaving the grapes in the sun on grass mats for between seven and 20 days to concentrate the natural sugars. Today the wines are made using a number of different methods. The sweetness is normally obtained by arresting the fermentation with grape spirit (as for mistela), although some grapes are still dried and can be fermented to 18% alcohol leaving considerable residual sugar. A third way of adjusting the sweetness is with arrope, unfermented grape must that has been boiled down to 30% of its normal volume. This may be added either before or after fermentation. The wines mature in different sizes of oak cooperage arranged into soleras. The Consejo Regulador recognizes 16 different types of wine ranging from sweet to dry with an alcoholic strength between 15 and 23%. Most wines are deep brown, intensely sweet, and raisiny, some tasting slightly burnt through the addition of too much arrope. Dry wines are paler with a rather undistinguished nutty character. The most common styles are as follows: Lágrima: intensely sweet wine made from free-run juice without any mechanical pressing. Moscatel: sweet, aromatic wine made exclusively from Moscatel de Alejandría grapes. Pedro Ximénez (occasionally labelled Pedro Ximen): sweet wine made exclusively from Pedro Ximénez grapes. Solera: sweet wine from a dated solera.

Answer 93

Vino Dolce Steep terraces Pack animals

Answer 94

By coast In National Park High vineyards PX and Moscatel

Answer 95

Extreme temps PX grown for over maturation

Answer 96

Med Sea Fertile Moscatel Raisin prodiction

Answer 97

Still wines Westernmost zone

Answer 98

anzanilla — a specially refreshing style of sherry that is made quite naturally in the seaside sherry town of sanlúcar de barrameda. Like fino, it is a very pale, light, dry style of wine that is heavily influenced by flor yeast, but manzanilla is made in the particularly humid, maritime air of Sanlúcar, which tends to result in a thicker layer of flor, a slower maturation process, lower alcohol content, and slightly higher acidity—especially since grapes are often picked slightly less ripe than for fino. As the wine matures, and the flor dies, a manzanilla may develop into a Manzanilla Olorosa and then a Manzanilla Pasada, which is a Sanlúcar equivalent of a fino amontillado. Most manzanilla is now lightly fortified to 15% alcohol. For more details, see sherry.

Answer 99

Puerto de Santa María — one of the three towns making and maturing sherry. Puerto Fino is the name given to a fino matured in Puerto de Santa María

Answer 100

DO Montilla Moriles

Answer 101

Montilla-Moriles, southern Spanish denominated wine zone in andalucía, 40 km/25 miles south of Cordoba (see map under spain), producing both fortified and unfortified wines in the style of sherry, usually known simply as Montilla. For many years wine from the country around the towns of Montilla and Moriles found its way into sherry soleras. The practice largely ceased in 1945 when the area was awarded a separate do, although wines made from the pedro ximénez grape, some of them very fine, are still legally exported to jerez and neighbouring málaga for blending. Since it became a region in its own right, Montilla has had to contend with a popular image as an inferior, cheap alternative to sherry. The soils in the centre of the region associated with lower yields and better wines resemble the chalky albariza of Jerez, although most of Montilla-Moriles is sandy and parched. The climate is relatively harsh with summer temperatures rising to 45 °C/113 °F and short, cold winters. The Pedro Ximénez vine, which accounts for over 70% of production, seems to thrive in the hot conditions, yielding extremely sweet grapes. The wines therefore achieve alcoholic strengths between 14 and 16% without fortification. Other grape varieties include lairén and muscat of alexandria, which tend to produce lighter wines for blending. The palomino vine, which is the basis for most sherry, has not been successful in Montilla. Wine making practices in Montilla parallel those for sherry. Pale, dry fino and amontillado style wines are made from free-run juice, while heavier styles similar to oloroso are made from the subsequent pressings. Pale Dry Montilla matures under a film of flor, initially in cement or earthenware tinajas, then in a solera similar to those in Jerez. However, in the hot climate of Montilla-Moriles, far removed from the cooling winds of the Atlantic, the flor is usually less thick than in Jerez and the wines tend to have less finesse as a result (see sherry). Heavier oloroso styles are fortified and aged for longer in soleras, where they become dark and pungent. Around half the region’s wines are not fortified, which puts them at an advantage in certain markets where duties are levied on alcoholic strength. The region is now most celebrated for its very sweet but not that strong PX wines, of which some producers are now making young, vintage-dated examples.

Answer 102

Flour Veil of flour

Answer 103

Palomino Fino

Answer 104

Fino and Manzanilla Amontillado and Palo Cortado partly

Answer 105

Oloroso Amontillado and Palo Cortado partly

Answer 106

Subdivision of the Zona de Production consisting of only those vineyards planting in albariza 92% of vineyards fall inot this category

Answer 107

Palomino Fino PX Moscatel of Alejandria