Andalucía Flashcards
What is Andalucía known for
Gazpacho
Bullfighting
DOs in Andalucía (7)
Condado de Huelva
Jérèz-Xérèz-Sherry
Manzanilla Sanlúcar de Barrameda
Montilla-Moriles
Málaga
Sierras de Málaga
Granada
Key grape variety in Condado de Huelva and its traditional style
W: zalema (neutral, tendency to oxidation)
Traditional style resemble Sherry
-Padílo: biologically aged (min.3yr in oak)
-Dorado: oxidatively aged (min.3yr in oak)
-Vino Generoso de Licor: sweetened (min.2yr in oak)
Provinces of Sherry production
Sevilla
Cádiz
Communes of production for Sherry
9 = 3 + 6 (2022)
Jerez de la Frontera
Sanlúcar de Barrameda
El Puerto de Santa María
Puerto Real
Chiclana de la Frontera
San José del Valle
Lebrija
Trebujena
Chipiona Rota
3 main soils in Jerez
Albariza (limestone)
Barros (clay rich stones)
Arenas (sand)
What is Jérèz Superior
classified soil of albariza in the Jerez Triangle, divided into pagos
What does Pago mean in Jerez
Vineyard
The 8 most important pagos
Manzanilla
-Miraflores
-Martín Miguel
-Pastrana
Jerez Frontera
-Añina
-Balbaina
-Macharnudo
-Carrascal
El Puerto Santa María
-Los Tercios
3 main grape varieties for Sherry
-Palomino
(2 sub-varietal: palomino fino, palomino jerez)
-Pedro Ximénez
(known from Montilla-Moriles)
-Moscatel (alexandria)
(thrives on arenas soil)
6 other grape varieties were used before phylloxera
Beba
Perruno
Vigiriega (=vijiriego)
Mantúo castellano (x)
Mantúo de pilas (x)
Cańocazo (x)
Pruning system in Jerez
Vara y Pulgar
(“Stick and Thumb”)
What is Soleo
The sun-drying process
What is Mosto de Yema, and what are the 3 different quality
must
-Primera yema: free-run juice (60-70% of total must)
-Segunda yema: pressed juice
-Mosto prensa: poorer quality pressed juice (for distillation)
Name of Flor de Vino and what it metabolizes
Saccharomyces Betticus
Glycerin
Alcohol
Volatile Acids
What are the two categories at the first Sherry classification
Palo -> Fino, Manzanilla
Gordura (“fatness”) -> Oloroso
(No flor involve)
What is the second classification for Sherry called, and what are the categories
Sobretablas
-Palma: fine and delicate -> Fino, Manzanilla
-Palma Cortada: more robust -> Fino-Amontillado
-Palo Cortado: flor is present, the wine’s richness leads the cellarmaster to redirect the path to oxidative style
(fortified to 17% after Sobretablas)
-Raya: initial promise but flor growth is weak -> Oloroso
-Dos Rayas: flor has disappeared and it’s character is rough and coarse with high VA -> Vino Generoso de Licor or Sherry vinegar
What are the style of Sherry (3)
Vino Generoso: dry in style (max.4g/L RS)
Vino Generoso de Licor: with sweetening agents or VDN
Vino Dulce Natural: VDN from 100% sun-dried grapes
What is En Rama
Wines that are taken from the cask in spring when the flor is at its thickest
(with no clarification and cold stabilisation)
What are the sweetening agents (3)
-Dulce Pasa: mistela produced from sun-dried palomino
-Dulce de Almíbar: blend of invert sugar and fino
-mistela from sun-dried moscatel or PX
What are Sancocho and Arrope
Vino de Color: non-alcoholic concoction produced by a combination of boiled reduced syrup and fresh mustard
(may adds some sweetness)
-Sancocho: reduced to 1/3
-Arrope: reduced to 1/5
What is Cabeceo
Blending
(Vino Generoso with VDN or sweetening agents)
Different types of Vino Generoso de Licor (4)
-Dry (4-45g/L RS)
-Medium: Amontillado-based
(dry: 4-45g/L; sweet: 50-115g/L)
(additional term: Golden, Milk, Brown)
-Pale Cream: Fino-based (50-115g/L)
-Cream: Oloroso-based (115-140g/L)
Minimum residual sugar for Vino Dulce Natural and varietal VDN
Dulce: 160g/L RS
Moscatel: 160g/L
PX: 212g/L
