Andalucía

Question 1

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

Answer 1

To manage a surplus of wine from multiple generous harvests, to create a more consistent product

Question 2

What is the climate of Andalucía?

Answer 2

Mediterranean with maritime (Atlantic) influences

Question 3

Which two winds impact the Sherry region?

Answer 3

Levante, Poniente

Question 4

Name the important soil found largely in DO Jerez-Xérès-Sherry.

Answer 4

Albariza

Question 5

What is albariza soil called in DO Montilla-Moriles?

Answer 5

Albero

Question 6

Which three grape varieties are authorized in the Sherry region?

Answer 6

Palomino Fino, Pedro Ximénez, Moscatel

Question 7

Name the traditional pruning method used in Sherry vineyards.

Answer 7

Vara y pulgar (stick and thumb)

Question 8

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

Answer 8

It ripens with low sugar and low acid, resulting in low alcohol base wines

Question 9

Sherry producers can legally purchase Pedro Ximénez base wines from DO Montilla-Moriles for aging in the region. True or False?

Answer 9

TRUE

Question 10

Moscatel de Alejandría is used for only sweet wines in Andalucía. True or False?

Answer 10

FALSE

Question 11

What is the term for the “first press” of juice for Sherry which is typically used for Olorosos?

Answer 11

Segunda yema

Question 12

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

Answer 12

11-12%

Question 13

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

Answer 13

Indigenous yeasts

Question 14

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

Answer 14

FALSE (They become Fino or Manzanilla)

Question 15

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

Answer 15

15-15.5%

Question 16

How long does it take flor’s food supply to be depleted when using biological aging?

Answer 16

12-18 months

Question 17

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

Answer 17

Acetobacter bacteria are inhibited which restricts the growth of flor

Question 18

What is the term for a tier (level) of a solera?

Answer 18

Criadera

Question 19

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

Answer 19

American oak, 159 gal/600 l

Question 20

What is the Spanish word for “chamomile”?

Answer 20

Manzanilla

Question 21

What is the term for a Sherry that is “naturally made” with only light filtering?

Answer 21

En rama

Question 22

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

Answer 22

Palo Cortado

Question 23

Which blended sherry is created by combining Fino/Manzanilla and RCGM?

Answer 23

Dry and Pale Cream

Question 24

Medium cream sherry is created by combining wich two components?

Answer 24

Amontillado with Moscatel, PX, or RCGM

Question 25

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

Answer 25

20 years

Question 26

The “Vinos con Indicación de Edad” (Sherry Wines with Indication of Age) category applies to which four Sherry types?

Answer 26

Amontillado, Oloroso, Palo Cortado, Pedro Ximénez

Question 27

What is the “Marco de Jerez”?

Answer 27

The nine towns which comprise the two Sherry regions

Question 28

What is unique about areas labeled “Jerez Superior?”

Answer 28

Albariza soils

Question 29

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

Answer 29

Pedro Ximénez, Moscatel de Alejandría/Málaga

Question 30

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

Answer 30

Ruedos

Question 31

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

Answer 31

Soleo or asoleado

Question 32

DO Málaga produces still dry wines. True or False?

Answer 32

FALSE (Still dry wines are produced in DO Sierras de Málaga)