Andalucia Flashcards
What is max r/s of Generoso Sherry?
Max 5 g/l of residual sugar
–Fino, Amontillado, Palo Cortado, Oloroso
–or Manzanilla:
Fina, Pasada (Fino-Amontillado style), Olorosa
What are the four Generoso liqueur wines?
What are their RS ranges?
- -Dry- a paler style that actually contains a fair amount of sweetness, 5-45 g/l
- -Medium- a rich amber Sherry that may include Amontillado in the blend, 5-115 g/l
- -Pale cream-a lighter, fresher style blended from Fino wines; 45-115 g/l
- -Cream-a darker, denser product blended from Oloroso. 115-140 g/l
DOs of Andalucia? (6)
- -Condado de Huelva DO
- -Jerez-Xérès-Sherry DO
- -Manzanilla Sanlúcar de Barrameda DO
- -Málaga DO
- -Montilla-Moriles DO
- -Sierras de Málaga DO- table wines from the region
What are the two wind systems that affect Sherry production?
Levante- from east to west, dry/hot intensifies the regions heat, essentially cooks grapes, and helps concentrate sugars in the vineyards
Poniente humid wind-from Atlantic in the south, alternates with the levante, and helps promote flor growth.
Three soil types of Jerez?
Albariza-Chalky, pourous, limestone-rich soil of brilliant white, produces the best Sherry. Retains water from autumn and winter rains, friable soil allows roots to penetrate deeply for water during arid growing season.
Barros- High proportion of clay and are prominent in low-lying valleys.
Arenas- Sandy soils most common in coastal areas.
What is the “golden triangle” of sherry production?
Jerez de la Frontera
Sanlúcar de Barrameda
El Puerto de Santa Maria
What are the main grapes of Málaga DO?
Moscatel and PX
What is pantomime, arrope, and sancocho refer to?
All are syrups used for sweetening wine in Spain, especially Sherry, made by boiling down and thus concentrating unfermented grape juice.
-In Sherry if reduced to one-third of its original volume, the syrup is called sancocho; if reduced to one-fifth, the syrup is called arrope
In Málaga if reduced to one-third it called arrope. If it’s reduced to 50% of its orginal volume it’s called pantomima.
What are the five age categories for fortified Málaga?
What are they traditionally aged in?
- -Málaga Pálido (pale) (maximum six months of aging in oak)
- -Málaga (six to 24 months)
- -Málaga Noble (two to three years)
- -Málaga Añejo (three to five years)
- -Málaga Transañejo (minimum five years)
**undergo solera aging in American oak
Condado de Huelva DO
Styles
Grape varieties?
Blanco and Tinto
–Recommended: Zalema
Authorized: Palomino Fino, Listán B, Pedro Ximénez, Garrido Fino, Moscatel de Alejandría, Colombard, Sauvignon Blanc and Chardonnay
–Tinto: Syrah, Tempranillo, Cabernet Sauvignon, Cabernet Franc and Merlot
Recommended varietals for Malaga?
Pedro Ximénez
Moscatel de Alejandría
Moscatel de Grano Menudo (Moscatel Morisco)
What is Vendimia Asoleada Málaga?
Wines produced solely from Pedro Ximénez and/or Moscatel dried through the “soleo” method.
What is Lágrima Málaga?
A traditional style of Málaga Vino de Licor produced without any mechanical pressing.
What is Pajarete Málaga?
A traditional style of Málaga (Vino de Licor or Vino Naturalmente Dulce) produced without the addition of arrope.
What is Lacrimae Christi Málaga?
Lágrima wines aged a min. 2 years in oak.
