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Spanish Wine Scholar V2.1 > Andalucia > Flashcards

Andalucia Flashcards

1
Q

Name the three mountain chains Sistem Betico consists of

A
  1. Cordillera Prebetica (mostly located in Murcia and Castilla-La Mancha)
  2. Cordillera Subbetica (northern range of Andalucia)
  3. Cordillear Penibetica (southern range of Andalucia)
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2
Q

Describe “Fino”

A

A fortified dry sherry made from the Palomino grape which has undego biological aging unde a “velo de flor”. This is one of the least acidic wines in the world.

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3
Q

What wine Sir Francis Drake attached and Cadiz and stole 3,000 bottles in 1587?

A

Sherry (English called it Sack)

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4
Q

What are three factors that base the classification of sherry after fermentation?

A
  1. Color
  2. Clarity
  3. Aroma
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5
Q

True or False
The base wine for sherry is often crafted at special winemaking facilities near the vineyards and not in the sherry cahthedrals

A

True
To mitigate the risk of oxidation and the growth of spoilage organisms during harves

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6
Q

Which mountain range in southern Andalucia is the highest on the Iberian Peninsula?

A

Sistema Betico

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7
Q

Describe Palo Cortado

A

A rare dry sherry crafted from the Palomino grape. The initial classificaiton designates this wine for biological aging, but after the sorbretabla stage it is fortified above 17% and redirected to oxidative aging.
Palo Cortado are removed from the flor sooner than Amontillado but the flavor, color and body of an Oloroso.

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8
Q

Name two rivers that delineate DO Montilla-Moriles

A
  1. Guadajoz to the northeast
  2. Genil to the southwest
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9
Q

What two characteristics will make wines to be destined and aged as Finos or Manzanillas?

A
  1. Paleness
  2. Finess
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10
Q

What are the primary grape variety of DO Montilla-Moriles and wine styles?

A
  • Pedro Ximenez
  • Still wine / Vinos Generosos / Vinos Dulce
  • Sweetning agent for DO Jerez-Xeres-Sherry and DO Manxanilla Sanlucar de Barrameda
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11
Q

Both Finos and Olorosos lose water by evavoration.
Why do Finos lose alcohol as well?

A

It is a food source for the Flor
Finos must be re-fortified to a miniumum 15% before bottling

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12
Q

Which sherries are known to be the sweetest wines in the world, with some having more than 40% or 400 g/l of residual sugar

A

Pedro Ximenez (“PX”))

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13
Q

What is the soil type found in 90% of vineyard land in DO Jerez-Xeres-Sherry and DO Manzanilla-Sanlucar de Barrameda?

A

Albariza
Also found in DO Montilla-Moriles where it is called Albero

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14
Q

True or False
Wines aged in the northern seaside town of Sanlucar de Barrameda are the ones authorized to label DO Manzanilla Sanlucar de Barrameda

A

True

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15
Q

Which four international red varieties are most dominant in Andalucia?

A
  1. Cabernet Sauvignon
  2. Merlot
  3. Cabernet Franc
  4. Syrah
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16
Q

How are Vinos Dulces Naturales (Naturally Sweet Sherries) made?

A
  • Fermentation of the must halted buy the addition of grape spirit
  • The wines are aged oxidatively
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17
Q

Describe “Cream” Sherry

A

A wine obtained by blending an oxidatively aged wine (typically Oloroso) with Pedro Ximenez which creates a full bodied wine with a sweetless level between 11.5-145 or 115-140 g/l

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18
Q

True or False
Traditional earthenware vessles in DO Montilla-Moriles, :”Tinajas” have capacity of up to 10,000 litres

A

True

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19
Q

What percentage of vineyard landscape Palmino Fino occupies in Sherry region?

A

95%

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20
Q

Name four types of Blen Sherries

A
  1. “Dry”
  2. Pale Cream
  3. Medium
  4. Cream
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21
Q

Which climatic conditions create the ideal environment for the development of Flor, a flim of surface yeasts that blooms atop some styles of sherry while aging in cask?

A

Easterly Levante and Westerly Poniente winds

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22
Q

What is general lifespan of flor in any given barrel?

A

7 - 8 years

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23
Q

Which two local and two international grape varieties are most popular in Andalucia?

A
  1. Pedro Ximenez
  2. Vijiriego
  3. Chardonnay
  4. Sauvignon Blanc
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24
Q

True of False
Both Palmino Fino and Pedro Ximenez are believed to be indigenous to Andalucia.

A

True

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25
Q

List three special categories (Age Designated Sherries)

A
  1. Vinos de Vejez Califcada (Sherry Wines of Certified Age)
  2. Vinos con Indication de Edad (Sherry Wines with Indication of Age)
  3. Anada (Vintage Sherry)
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26
Q

Which DO is exclusively dedicated to the production of raisins in DO Malaga?

A

DO Pasas de Malaga

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27
Q

When was DO Montilla-Morilles awarded its DO designation?

A

1945

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28
Q

True or False
Vines were still cultivated during Moorish occupation in Andalucia

A

True

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29
Q

Describe Manzanilla

A

A fortified dry sherry crafted from the Palomino grape which has undergoe biological aging and which must be produced and matured in the more humid coastal town of Sanlucar de Barameda. Aromatic and light with a hint of Chamonille (which Manzanilla means in Spanish)

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30
Q

What alcohol level wines destined to be Fino or Manzanilla fortified to?

A

15 - 15.5%
(fortified above 17%, flor will die)

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31
Q

True or False
Andalucia is Spain’s largest and most populated autonominous community

A

False
The second largest

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32
Q

Name the prime white and red grape varieties of DO Malaga

A
  • White: Pedro Ximenez/Pedro Ximen, Moscatel de Malaga/Moscatel de Alejandria
  • Red: Rome
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33
Q

True or False
The capital city of Sevilla has the highest average annual temperature of any city on mainland Spain

A

True

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34
Q

Describe “Medium” (as related to sherry)

A

A wine obtained by blending (typically) Amontillado with Moscatel, Pedro Ximenez or RCGM to a sweetness level 0.5-11.5% or 5 - 115 g/l
Further divided into Medium Dry 95 - 45 g/) l or Medium Sweet (45-115g/l)

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35
Q

What alcohol level Olorosos are fortified to?

A

Minimum of 17%
to ensure the flor does not develop

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36
Q

When were DO Jerez-Xeres-Sherry and DO Manzanilla Sanlucar de Barrameda?

A

1933

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37
Q

Describe Moscatel (de Alejandria)

A

A naturally swee wine made from at least 85% overripe or sun-dried Moscatel grapes whose fermentation has been halted by the addition of grape spirit.

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38
Q

Out of 17 towns that make up DO Montilla-Moriles, what two factors make the two towns, Montilla and Moriles stand out?

A
  1. Elevation
  2. Soil

Planted at the highest elevation within the DO on Albariza soil

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39
Q

What are three classification of must according to press fraction in sherry?

A
  1. Primera yema
  2. Segunda yema
  3. Mosto prensa
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40
Q

When was DO Malaga received its DO designation?

A

1933 (the same as DO Jerez-Xeres-Sherry / DO Manzanilla Sanlucar de Barrameda

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41
Q

Which century did Sherry wine producers develop “criaderas y soleras” system to manage a surplus of of wine stemming from muliple generous harvests?

A

Durin 18th cenutry

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42
Q

Describe Mosto Prensa

A
  • The press fraction that receives the most pressure
  • Extracts coarser more inelegant juice
  • Used for distillation, not sherry production
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43
Q

Why are bodega windows orietend northeast and southwest axis?

A

To have westerly Poniente winds enter and block easterly dry Levante winds.

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44
Q

What is Vinos de Color?

A

To deepen the pigment of dry sherry wine
It is created by first producing Arrope, a dark syrup obtained by heating grape must over as low fire until it reduces to one fifth its volume and then added to Palomino Fino must in a 1:3 ratio and aged in a solera
Sweetining agents may be added to dry sherries to create a variety of sytles of cream sherries

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45
Q

Describe Oloroso

A

A dry sherry produced from the Palomino grape. it is fortified to 17% and undergoes oxidative aging.

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46
Q

True or False
Fino, Amontillado and Oloroso wines in DO Montilla-Moriles can be labelled as “Sherry”

A

False

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47
Q

What will be produced from flor aging (2)?

A
  1. Aldehydes (oxidized alcohol)
  2. Fusel oils (higher alcohols)
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48
Q

What are the three prime soil types of DO Malaga?

A
  1. Limestone
  2. Clay
  3. Decomposed Slate
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49
Q

What is the pruning method (training system) in the sherry-producing areas?

A

The majority of vineyards are pruned via Vara y Pulgar

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50
Q

Describe Primera yema

A
  • Mostly the free run juice
  • Represents approx 65% of the total volume
  • Used for Fino sherries
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51
Q

What are three grape varieties dominate the landscape of Andalucia?

A
  1. Palomino Fino
  2. Pedro Ximenez
  3. Moscatel
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52
Q

In what year DO Jerez-Xeres-Sherry was officially awarded Denominacion de Origen status?

A

1933
Manznilla-Sanllucar de Barramed received ii a separate DO in 1964

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53
Q

Who is believed to have brought vine to Andalucia?

A

The Phoenicians (1100 BCE)

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54
Q

What is DO that crafts dry still wines from both indigeneous and internanal varieties?

A

DO Sierras de Malaga

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55
Q

Which Andalucian area have some of the highest vineyards in Europe?

A

Granada where the highest peak in Spain Pico de Mulhacen is located.

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56
Q

Who taught local tribes in Andalucia how to prune vines as far back as 600 BCE?

A

The Greeks

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57
Q

What four factors ensure the palest, clearest, most aromatic and least bitter wines for sherry?

A
  1. Free run juice
  2. Grapes growin in Albariza soil
  3. Old vines
  4. Wines made with excellent hygiene and care

1.

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58
Q

Describe Poniente

A

One of two prevailing winds which affect southern Spain (the other being the Levente).
The Poniente brings cool, humid windsfrom the west - namelly the Atlantic Ocean - and appears as an evening breeze. Humidity can reach 95% when the Poniente blows. This moderates hot, dry Levante wind blowing from the east

59
Q

What do sherry wines blended called in Jerez?

A

Vinos generosos de licor

60
Q

What is “Velo de flor” mean?

A

The living blanket of surface yeast for biological aging - Fino/Manzanilla
Means “Flower veil”

61
Q

What are three Sherry types that may quality for Andada (Vintage Sherry)?

A
  1. Amontillado
  2. Oloroso
  3. Palo Cortado
62
Q

What does flor protect the wine from?

A

Acetobacter (the bacteria repsonsible for vinegar production)

63
Q

What happens to those butts where the flor is less vigorous or has died?

A
  1. Fortified to 17% to continue aging as an Oloroso
  2. Not worthy of sherry production will be used to make sherry vinegar
64
Q

What is Rectified Concentrated Grape Must (RCGM)?

A

A clear odorless sugar solution derived from grape must. It is used in sherry production to add sweetness without altering color, aroma or flavor

65
Q

Provide four definitions of word “Solera”

A
  1. A vertical stacking of casks representing one type of sherry from many different vintages
  2. A word derived from the Laing owrd “solun” meaning “floor” - the bottle row of butts in a vertical stacking
  3. A dynamic aging system that allows for the partical withdrawal of older wine from a butt and the replacement of the same with wine from younger vintages so as to assimilate the younger wine into the old
  4. A fractional blending and aging system that maintains both house style and cconsistent quality of product
66
Q

Describe “Criaderas”

A

Meaning “nurseries”
Each contains wine of the same age
Aka “scales”
Number of Criaderas in a solera can range from as few as three to upwards of 20

67
Q

Of Vinos Generosos de Licor (Blended Sherries), how many categories of sherry are authorized to be labeled as a type of generoso (Cream)?

68
Q

Name the grape used to make the base wine in DO Montilla-Moriles

A

Pedro Ximenez

69
Q

Describe “Pale Dry”?

A

A Fino or Manzanilla to which Rectified Concentrated Grape Must has been added.
Sweetness is adjusted to 4.5% OR 45 G/L

70
Q

What does “VOS” (Vinum Optinum Signatum) designation refer to specific average of wines?

A

Average age of more than 20 years
Also referred to as “Very Old Sherry”

71
Q

What is “En Rama” Sherries?

A

Fino or Manzanilla wines that are very lightly filtered to remove suspended particles but do not undergo further clarification or stablization to keep the process as natural as possible

72
Q

What is the prime training method in Andalucia?

73
Q

What are required as food source for Flor (3)?

A
  1. Alcohol
  2. Acid
  3. Glycerin
74
Q

True or False
Anada (Vindage Sherry) wines are not a part of Solera system

75
Q

What is “Cabeceo”?

A

A blending of dry and naturally sweet sherries which produce Vinos Generosos De Licor (Blended Sherries)
Commonly classified as “Cream:

76
Q

What is “Marco de Jerez”?

A

Nine towns with their vineyards located with the two DOs Jerez-Xeres-Sherry and Manzanilla Sanllucaar de Barrameda

77
Q

What does a circule (O) mark on the tank/barrel mean?

A

Wines with greater structure (than Fino or Manzanilla) are earmarked to age as Olorosos
Will undergo pure physio-chemical oxidation in direct contact with air

78
Q

What does “running the scales” mean?

A

At bottling time no more than one third of the oldest wine in the solera is removed for bottling.
The “vaccum” is rplaced with an equal portion of wine from 1st criadera (the oldest tier) in the solera which is then replaced by the 2nd criadera (a younger tier) and so on until the youngest tier is topped up by the current vintage

79
Q

What is “East India” Sherry

A

Historically Sherries stored in the deck of ship with more humidity and experiencing motion of ship turning out more mature smoother textured wines in the process

80
Q

True or False
All Vinos Generosos (Dry Sherries) wine styles are produced from Palomino grapes growing within the boundaries of DO Jerez-Xeres-Sherry and aged within the Sherry Triangle

81
Q

Why will the wine must be refreshed via the solera system within 12 - 18 months?

A

Flor require a fresh supply of alcohol and acid to keep the biological aging process moving forward.

Minimum requirement for biological aging is 2 years but the majority of wines age considerably longer

82
Q

Name four Dry Sherry types

A
  1. Fino
  2. Manzanilla
  3. Oloroso
  4. Palo Cortado
83
Q

“Medium” Sherries can have authorized traditional terms.
Name the six terms

A
  1. Golden
  2. Abocado
  3. Amoroso
  4. Brown
  5. Milk
  6. Rich
84
Q

How is Amontillado made?

A

Once a Fino/Manzanillo flor dies, the wine is re-fortified to minimum 17% and flor dies completely. The wine begins to oxydize and turns from pale lemon to gold and aromas of hazelnuts begint to develop

85
Q

Describe Sobretabla

A

An intermdediary stage where the wines are moved from tank to wooden butts before entering Solera system after fortication.
Wines destined for biological aging with flor often need to time and confimr the original classification

86
Q

Who founded a naval base in Cadiz in 200 BCE and exported olive oil and wine?

87
Q

What is the most famous wine in DO Montilla-Moriles?

88
Q

True or False
Guadiaro, Guadalhorce, Guadalfeo, Andarax and Almanzora rivers flow into the Mediterranean

89
Q

What are “Rayas”?

A

Butts with ligher Oloroso wines aged in the sum for 1 - 2 years
15% of volume will evaporate each year to have concentrated flavors and hasting aging
Often blended with sweeting agents to craft dessert sherries

90
Q

What is the most abundant yeast in Sherry area?

A

Saccharomyces besticus

91
Q

Which city in Andalucia is thought to be the oldest city still standing in Western Euroope?

A

Cadiz (founded by the Phoenicians)

92
Q

What contributes to hot, dry summers in Andalucia?

A

Azores High
a high pressure system that develops over the Atlantic

93
Q

What does a slash (/) mark on the tank/barrel mean?

A

These wines undergo biological aging under a film of surface yeast called “flor”

94
Q

What are two age categories of Vinos con Indication de Edad (Sherry Wines with Indication Age)?

A
  1. 12 years
  2. 15 years old

(Aging refers to the entire criadera y solera system)

95
Q

What is one of DO Malaga’s most admired wine?

A

Pajarete (Paxarete, Paxarette)

96
Q

What is the most important sub zones of DO Malaga for the production of Vino Dulce?

97
Q

What are porous yet moisture retentive sand that covers the bodega floor called?

A

Albero (when watered, helps to regulate humidity and moisture within the bodega

98
Q

What is the prinicipal grape used for sherry production?

A

Palminio Fino (aka Listan Blanco)

99
Q

What does Vinum Optimum Rare Signatum (“VORS”) designation specially point to the average age of wines?

A

Average of more than 30 years
Also referred to as “Very Old Rara Sherry”

100
Q

True or False
Fino style wines in DO Montilla-Moriles are not fortified

101
Q

Which four Sherry types are eligible for the age caegory Vinos de Vejex Califcada *Sherry Wines of Certfied Age)?

A
  1. Amontillado
  2. Oloroso
  3. Palo Cortado
  4. Pedro Ximenez
102
Q

Name the three elements required for flor growth

A
  1. Temperature - cool (18-20C)
  2. Aerobic and undisturbed
  3. Humid over 65%
103
Q

What is Pajarete?

A

Fortified sweet wine from DO Malaga
Primarily produced with Pedro Ximenez and/or Moscatel and fermented and oxidatively aged for a minimum of two years in oak barrels, often with solera
R.S. of 4.5-14% or 45-145 g/l

104
Q

What is “Mitad y Mitad”?

A

A mixture of 50/50 distilled grape spirit and mature sherry which fortify the base sherry wine

105
Q

How many sub zones in DO Malaga?

A

Five sub zones

106
Q

What is the capital city of Andalucia?

A

Sevilla - Spain’s fourth most populous city

107
Q

Name three soil types of DO Jerez-Xeres-Sherry and DO Manzanilla Sanlucar de Barrameda

A
  1. Albariza (chalk, limestone, clay, sand)
  2. Barros (clay)
  3. Arenas (sand)
108
Q

Does Vinos de Vejez Calificada designation make the age solely from Solera or Bottle?

109
Q

Which two categories form a considerable proportion of wine production in Andalucia?

A
  1. Vino Generoso (fortified)
  2. Vino Duilce (Sweet)
110
Q

True or False
Much of Andalucia is impacted by both the Levante and Poniente winds

111
Q

True or Flase
Both Moscatel and Pedro Ximenez are used for sweeting agents for Sherry

112
Q

Describe Amontillado

A

A fortified dry sherry made from the Palomino grape which undergoes a dual aging process. It begins its life as a biologically-aged Fino but after the natural, accidental or planned, intentional death of the flor, the wine is refortified and develop futher in direct contact with air.

113
Q

What are the main white and red varieties of DO Montilla-Moriles?

A
  • White: Pedro Ximenez
  • Red: None
114
Q

What were three factors considered for builing bodegas for Sherry production?

A
  1. Retention of humidity
  2. reducion of heat
  3. accomodation of the soleras

(high ceilings and windows placed in the top third of the buildings)

115
Q

What is the most importain soil type in Andalucia?

A

Albariza - characteristically white hute and is exremely rich in calcium carbonate.
Vital to success of vines as it reflects sunlight, retains humidity and stores water from winter rains

116
Q

What was Vinum Ceretensis?

A

Wine from Jerez exported during the Roman time and prized throughout the empire

117
Q

What does sherry bottled dry called in Jerez?

A

Vinos generosos

118
Q

What does aging process Olorosos undergo?

A

Oxidative
No flor and direct contact with air
Acetobacter is inhibited by minimum 17%.
Due to evaporation, Oloroso can be up to 22% (the maximum allowed for DO)

119
Q

Are Anada (Vintage Sherry) wines Biologicall or Oxidatively aged?

A

Oxidatively

120
Q

Descrbie “Pale Cream”

A

A Fino or Manzanilla to which RCGM has been added creating a sweetness level between 4.5 - 11.5% or 45 - 115 g/l

121
Q

Describe Pedro Ximenez

A

A naturally sweet wine made from at least 85% overripe or sun-dried Pedro Ximenez grapes whose fermentation has been halted by the addition of grape spirit.
PX wines are vinfied in DO Montilla-Moriles then transported to Jerez for maturation. This transfer allows them to be labelled as sherry.

122
Q

What is the highest peak in mainland Spain (and theird highest in contiental Europe)?

A

Pico de Mulhacen (3,479 m) in Sierra Nevada range (part of the Cordillera Penibetica)

123
Q

Which sub zone of DO Malaga primiarilly produces still wines?

A

Serrania de Ronda

124
Q

How does the fame sherry house Lustua replicate “East India” Sherry today?

A
  • Age Oloroso and Pedro Ximenez separately in their own solera for 12 years
  • The two wines are blended and returned to 45 cask solera for an additional three years of aging
125
Q

Name the five rivers that course through Andalucia on their way to the Atlantic Ocean

A
  1. The Odiel
  2. Tinto
  3. Guadalete (Sherry country)
  4. Gaudalquivir (Sherry country)
  5. Barbate
126
Q

What are three authorized white and red varieties of DO Jerez-Xeres-Sherry and DO Manzanilla Sanlucar de Barrameda?

A
  • White: Palomino Fino / Pedro Ximenez / Moscatel (de Ajahandria)
  • Red: None
127
Q

What is the climate of Andalucia?

A

Mediterranean with Altantic and continental influences

128
Q

Which mountain range provides a natural border between autonomous regions of Extremadura and Castilla-La Mancha?

A

Sierra Morena

129
Q

Name two prime soil types of DO Montilla-Moriles

A
  1. Albero (Albariza)
  2. Ruedo (sand over clay)
130
Q

Name characteristics of Pedro Ximenez grown on clay compared to grown on Albariza in DO Montilla-Moriles

A

More accelerated aging/oxidative track

131
Q

True or False
The grapevine of Andalucia experience the greatest range of elevations of anywhere in continental Spain

A

True
(from sea level to 1,200 m)

132
Q

Which two grape varieties are used as sweeting agents for sherry but also key to the production of unctous Vino Dulces?

A
  1. Pedro Ximenez (“PX”)
  2. Moscatel
133
Q

Describe Segunda yema

A
  • Generally extracted by pneumatic press
  • Represents approx 23%
  • More color and tannin than the free run
  • Used for Oloroso sherries
134
Q

Name two naturally sweet sherry types

A
  1. Moscatel
  2. Pedro Ximenez
135
Q

Which DO Pedro Ximenez has most of the plantings?

A

Do Montilla-Moriles

136
Q

True or False
DO Manzanilla Sanlucar de Barrameda is located within the geographic boundaries of DO Jerez-Xeres-Sherry

137
Q

Which two DOs the majority of Andalucia’s sweet wines (Vino Dulce) hail from?

A
  1. DO Montilla-Moriles
  2. DO Malaga
138
Q

Which sub zone in DO Malaga has Pedro Ximenez as its primary grape?

139
Q

Which two local varieties are most dominant Reds in Andalucia?

A
  1. Tempranillo
  2. Garnacha Tinta
140
Q

Which DO Pedrox Ximenez grapes are mostly produced?

A

DO Montilla-Moriles

141
Q

List three zones in the Marco de Jerez

A
  1. Zona de Produccion (Production Zone) - nine towns which considered to be suitable for Sherry production
  2. Jerez Superior - A sub zone of Zona de Produccion wiht only vineyards planted in Abariza
  3. Zona de Creanza (Aging and Maturing Zone) - the only area within which sherry may be aged and labeled as Do Jerez-Xeres-Sherry or DO Manzanilla Sanlucar de Barrameda, the Sherry Triangle
142
Q

Which grape varieties (2) typically produce Vinos Dulces Naturales?

A
  1. Moscatel de Alejandria
  2. Pedro Ximenez

Both are overripe or sun dried

143
Q

What type of wine style DO Malaga has been known and is still known for?

A

Sweet wines

Spanish Wine Scholar V2.1 (11 decks)

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