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SWS > Andalucía > Flashcards

Andalucía Flashcards

1
Q

What worldwide food phenomenon developed in Andalucía?

A

tapas (small plates of food, apocryphally used to cover the wine glass to keep the flies out; tapar- to cover)

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2
Q

Flamenco is associated with which Spanish region?

A

Andalucía.

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3
Q

What country has the most flamenco academies?

A

In Japan, there are more flamenco academies than there are in Spain; bears witness to the worldwide interest.

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4
Q

What is most famous preserved example of Moorish architecture in Spain?

A

Granada’s Alhambra complex is without doubt the iconic Muslim landmark in Spain.

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5
Q

Seville’s famous Plaza de España monument has 4 bridges, each relating to which ancient Spanish kingdoms?

A

Castile, Navarre, Aragón and León

and in Spanish:, Castilla, Navarra, Aragón y León

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6
Q

Seville’s famous Plaza de España monument was built for in what year? and in what architectural style?

A

It was built for the Ibero-American Exhibition of 1929, in the style of Renaissance Revival and Moorish Revival architecture

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7
Q

What are the borders of Andalucía?

A

N: Extremadura and Castilla-La Mancha; S: Mediterranean Sea; W: Portugal and Atlantic Ocean; E: Murcia**

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8
Q

What is the most populous region of Spain?

A

Andalucía**

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9
Q

What are the 3 largest regions of Spain?

A
  1. Castilla y León
  2. Andalucía
  3. Castilla-La Mancha
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10
Q

How many provinces are in Andalucía?

A

8

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11
Q

What is the capital of Andalucía?

A

Sevilla**

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12
Q

Where is Costa de Sol?

A

coast of Málaga

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13
Q

Where is Costa de la Luz?

A

Atlantic coast of Andalucía

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14
Q

What are the 4 largest cities of Spain?

A

Madrid, Barcelona, Valencia and Sevilla**

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15
Q

What is the climate of Andalucía?

A

Mediterranean with Atlantic influences**

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16
Q

What are the countering winds of Andalucía?

A

Poniente wind from the north or northwest and Levante wind from the east to northeast**

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17
Q

Which wind in Andalucía brings hot, clear and mostly dry weather?

A

Levante wind (starts out moist in the Central Mediterranean Coast, but becomes hot and dry as it travels over the high mountains in Southern Spain)**

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18
Q

Which wind in Andalucía brings cooler humid air from the west?

A

Poniente wind **

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19
Q

What is vino generoso?

A

dry fortified wine**

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20
Q

What are the dry sherries?

A

vino generoso: Manzanilla, Fino, Amontillado, Palo Cortado, Oloroso [MFA-PCO]**

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21
Q

What is the difference between Fino and Manzanilla?

A

nominally the difference is location - Manzanilla is matured entirely in Sanlúcar de Barrameda, grapes can be grown any where in Marco de Jerez; taste differences may include a more salty finish of the Manzanilla** [stylistically they are the same: dry fortified wine with biological aging]

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22
Q

What is the climatic difference that defines Manzanilla?

A

Sanlúcar de Barrameda’s cooler temperatures and high humidity contribute to a higher yield of flor yeast than in Jerez or El Puerto de Santa María.**

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23
Q

What is recommended serving temperature for dry sherries?

A

7 degrees for Fino and Manzanilla; 13 degrees for Amontillado, Palo Cortado, Oloroso

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24
Q

What is recommended serving temperature for naturally sweet sherries?

A

13 degrees

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25
Q

What is recommended serving temperature for blended sherries?

A

7 degrees for Dry, Pale Cream; 13 degrees for Medium; 11 degrees for Cream

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26
Q

What are the naturally sweet sherries?

A

Moscatel and Pedro Ximenez**

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27
Q

What are the blended sherries?

A

Dry, Pale Cream, Medium, Cream**

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28
Q

What are the dominant flavors of Fino sherry?

A

fresh dough and roasted almonds

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29
Q

What are the dominant flavors of Manzanilla sherry?

A

chamomile, almonds and salty finish

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30
Q

What is Spanish word for chamomile?

A

manzanilla** [also a diminutive form for “apple”]

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31
Q

What are the dominant flavors of Amontillado sherry?

A

characterized by nutty (cashews or hazelnuts) aromas, tobacco, aromatic herbs and often ethereal, polished notes of oak.

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32
Q

Which dry sherries undergo both biological and oxidative aging?

A

Amontillado and Palo Cortado**

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33
Q

Compare the transition from biological to oxidative aging for Amontillado and Palo Cortado?

A

Palo Cortado transitions sooner (traditionally up to three years, but in fact modern Palo Cortado rarely ages under flor - sherrynotes.com)

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34
Q

What creates the sweetness for naturally sweet sherries?

A

addition of grape spirit halts fermentation (preserving natural sugar)

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35
Q

What are the dominant flavors of Oloroso sherry?

A

walnut aromas and toasted balsamic notes

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36
Q

Which sherry style is referred to as a “failed Fino”?

A

Amontillado, more precisely, a further aged Fino, in an oxidative fashion after the flor has died. In fact, these wines have not failed, but were chosen early in the process.

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37
Q

What is the classic pairing for Amontillado?

A

Classically it was served with a fine, or thin, soup, such as a beef consommé. (Wiki)

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38
Q

What are the principal soil types the characterize the Jerez region?

A

Three principal soil types characterize the Jerez region: albariza, barros (clay,) and arenas (sand.)**

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39
Q

What is the largest pago in Jerez?

A

Macharnudo, at over 2000 acres, is the largest pago in Jerez (guildsomm.com)

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40
Q

Which soil in Jerez produces the best Sherry?

A

Albariza, a chalky, porous, limestone-rich soil of brilliant white color, produces the best Sherry** (guildsomm.com)

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41
Q

What defines the Barros soils of Jerez?

A

The more fertile—but more difficult to work—Barros soils have a higher proportion of clay and are prominent in low-lying valleys. (guildsomm.com)

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42
Q

Which soils are most common in coastal areas of Jerez?

A

The sandy (arenas) soils are most common in coastal areas. (guildsomm.com)

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43
Q

What are the principal mountain ranges of Andalucía?

A

Sierra Morena and Sistema Bético

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44
Q

What are the principal rivers of Andalucía?

A

Guadalquivir and Guadalete

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45
Q

What is the difference between chalk and limestone?

A

“Chalk” is a variety of “limestone” which is composed primarily of the shells of single-celled, calcium carbonate secreting marine algae.** (It contains calcite, but no aragonite.)

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46
Q

What is the etymology of Andalucía?

A

The area was originally called Vandalucia from time of Vandals after 409 CE

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47
Q

What factor led to the criaderas y soleras system being used for Sherry production?

A

created after abundant harvests in Andalucía in the 18th century**

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48
Q

When was train station established in Jerez?

A

1854, short connection to the coastal port to promote trade

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49
Q

What are the 3 primary grapes of Andalucía?

A

Pedro Jiménez, Palomino, Moscatel de Alejandría**

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50
Q

In DO Jerez and DO Manzanilla, what proportion of vineyards are albariza soil?

A

92%**

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51
Q

What is the altitude of DO Jerez and DO Manzanilla

A

low**

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52
Q

What is the rainfall in DO Jerez and DO Manzanilla

A

moderate, none in summer

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53
Q

What is Marco de Jerez?

A

7200 ha vineyards and 9 towns, includes two DO’s and Jerez Superior and Jerez Zona**

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54
Q

What is Jerez Superior?

A

is the vineyard area planted on albariza soil; actually applies to 90% of the Marco de Jerez

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55
Q

What are the 3 towns of the Sherry Triangle?

A

from east to west: Jerez de la Frontera, El Puerto de Santa Maria, Sanlucar de Barrameda

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56
Q

What are the smaller 6 towns of Jerez Zona?

A

from east to west: Lebrija, Trebujena, Chiclana de la Frontera, Puerto Real, Rota, Chipiona

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57
Q

What major town in the Sherry area is not part of the production zone?

A

Cadiz

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58
Q

What river is associated with Cadiz?

A

Guadalete River

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59
Q

What river is associated with Sanlucar de Barrameda?

A

Guadalquivir River

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60
Q

What area is most specifically linked to albariza soil?

A

Jerez Superior**

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61
Q

What is the largest production area in the Zona Jerez?

A

Trebujena (3rd overall) [outpacing El Puerto de Santa Maria.

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62
Q

Which red grapes are authorized in DO Jerez and DO Manzanilla?

A

none “trick question”

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63
Q

When were first regulations done for Sherry?

A

1483 [but DO established after Wine Statue of 1933]

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64
Q

Compare the size of the Consejo Regulador for the two DO’s: DO Jerez and that of DO Manzanilla.

A

It is actually the same consejo. [“trick question,” but speaks to creation of a DO mainly to protect the name as a regulatory body already existed]

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65
Q

What is flor?

A

the living surface yeast necessary to create Fino and Manzanilla sherries

66
Q

Which vino generoso’s are made only with oxidative aging?

A

Oloroso** [actually Palo Cortado can be done this way, but don’t use this answer this on the test]

67
Q

What is the minimum amount of the specific grape required for the naturally sweet sherries?

A

85%, Moscatel and Pedro Ximenez

68
Q

When was DO Jerez created?

A

1933

69
Q

When was DO Manzanilla created?

A

1964 (to protect the Manzanilla brand name)

70
Q

What was effect of phylloxera in Andalucia?

A

total destruction in 1894, rapid replanting with a focus on 3 native grapes

71
Q

What are fractional components of the base wine for sherry?

A

Primera Yema, free run juice, 65%; Segunda Yema, pneumatic press, 23%, Mosto Prensa, 12% [Alert: the Segunda Yema might be referred to as ‘first press.’]

72
Q

What is the Prima Yema used for?

A

typically used for Fino sherries

73
Q

What is the Segunda Yema used for?

A

typically used for Oloroso sherries

74
Q

What is the Mosto Prensa used for?

A

used for distillation [not Sherry!]

75
Q

Within the Jerez region, what was the third DO created in 1994?

A

Denomination of Origin: “Vinagre de Jerez” (Sherry Vinegar).

76
Q

What is the color difference between the naturally sweet sherries?

A

Moscatel is amber to mahogany and PX is extremely dark.

77
Q

Where are the natural sweet PX sherries vinified?

A

DO Montilla-Moriles, aged in Sherry Triangle

78
Q

Where are the natural sweet PX sherries aged?

A

by law, within the Sherry Triangle, vilified in Montilla-Moriles

79
Q

What is Vinus Optimum Signatum?

A

20 year old Sherry (solera based)

80
Q

What is Vinus Optimum Rare Signatum?

A

30 year old Sherry (solera based)

81
Q

What is predominant wine style in DO Málaga?

A

vino dulce, from Moscatel and PX grapes [Sierras de Málaga DO: White, rosé and red wines less than 15% vol.]

82
Q

What is predominant wine style in DO Sierras de Malaga?

A

dry still wines [ironically, predominantly tinto]

83
Q

What is predominant wine style in DO Pasas de Malaga?

A

none, DO is for raisins

84
Q

Is DO Malaga contiguous?

A

No, 3 separate areas (5 sub-zones)

85
Q

What is the most inland DO of Andalucia?

A

DO Montilla-Moriles

86
Q

What are the primary soils of DO Montilla-Moriles?

A

albero (albariza) and ruedos (sand over clay) [not barrow or arenas]

87
Q

Where are ruedos soils found?

A

lower elevation of DO Montilla-Moriles

88
Q

Where are albero soils found?

A

higher elevation of DO Montilla-Moriles** (aka albariza)

89
Q

What DO is closest to Cordoba?

A

DO Montilla-Moriles

90
Q

What are the primary rivers of DO Montilla-Moriles?

A

Guadajoz (northeast) and Genil (southwest)

91
Q

What is the primary grape of DO Montilla-Moriles?

A

Pedro Ximenez**

92
Q

What is oldest inhabited city in Europe?

A

Cadiz (founded as Gadir)

93
Q

Who were the Umayyads?

A

Moorish people that overtook Andalucia in 8th century CE.

94
Q

What was Spain’s largest metropolitan center during the Age of Discovery?

A

Sevilla

95
Q

Where did tortilla de patatas originate from?

A

“El primer documento conocido en el que aparecía una referencia a la tortilla de patatas era navarro.” [But since ‘patatas’ are native to América del Sur, this may not be correct - silly point made by SWS module.]

96
Q

Name the Andalucian wind that starts cool and humid?

A

SWS uses this wording for Poniente winds (from the west;) but this also is true for Levante wind (from the east before it loses its moisture as it traverses the Sistema Bético mountains,) but not true for Leveche (aka Scirocco) wind from Africa.

97
Q

Name the Andalucian wind that starts gentle and moist and becomes stronger, hotter and drier.

A

Levanter (from the east)

98
Q

What is highest mountain range on the Iberian peninsula?

A

Sistema Bético

99
Q

What is the natural border between Andalucia and Extremadura?

A

Sierra Morena (also forms border with Castilla LaMancha)

100
Q

What are the two meanings of albero?

A

refers to albariza soil in DO Mantilla-Moriles and an absorbent sand used as flooring in sherry bodegas

101
Q

Which mountain component of the Sistema Bético is not primarily found in Andalucia?

A

Cordillera Prebético is mainly in Castilla La Mancha and Murcia; the other mountain components are mainly in Andalucia - Cordillera Penibético is coastal, Cordillera Subético is northwestern.

102
Q

What yeasts are used for alcoholic fermentation for Sherry wines?

A

indigenous yeasts

103
Q

Which press fraction in the production of Sherry consists of first press juice?

A

Segunda Yema, pneumatic press, 23%

104
Q

Which press fraction in the production of Sherry consists of free run juice?

A

Primera Yema, 65% [think of yema as fraction]

105
Q

Which press fraction in the production of Sherry consists of higher pressure extraction?

A

Mosto Prensa, 12%

106
Q

What are the main design elements of the Sherry bodegas?

A

Three: high ceilings, thick porous walls, albero (absorbent sand) floors, NE/SW orientation

107
Q

What are the functional goals of the design elements of the Sherry bodegas?

A

dissipate heat, retain humidity

108
Q

What is the principal grape used for sherry production?

A

Palomino Fino**

109
Q

What is the acidity and sugar level of ripened Palomino Fino grapes?

A

low acidity and low sugar (rendering low alcohol) which creates a blank canvas for further flavor development

110
Q

What is the tendency of Palomino grapes with respect to oxidation?

A

prone to oxidation

111
Q

Name the associated river for each Andalucia location: Cadiz, Cordoba, Sevilla, Portuguese border, DO Montilla-Moriles, Sherry Country, Sanlucar de Barrameda

A

Cadiz: Guadalete. Cordoba: Guadalquivir. Sevilla: Guadalquivir. Portuguese border: Guadiana. DO Montilla-Moriles: Gentil and Guadajoz. Sherry Country: Guadalquivir and Guadalete (!). Sanlucar de Barrameda: Guadalquivir [very advanced map skills question]

112
Q

Which mainland Spanish region has the greatest range of altitude for its vineyards?

A

Andalucia (Las Islas Canarias has an even greater range.)

113
Q

What is a copita?

A

small narrow glass traditionally used to serve sherry, but the use of a standard white wine glass currently is preferred

114
Q

When was the Regulations of the Guild of Raison and Grape Harvesters of Jerez created?

A

1483

115
Q

When did the dynamic aging method for Sherry production originate?

A

It is believed to have originated in Sanlúcar de Barrameda in the second part of the 18th century, probably around 1760, started with simple blending across vintages after multiple plentiful vintages.

116
Q

When did the current criaderas y soleras system become the actual practice of dynamically aging Sherry wine?

A

In the mid 19th century the solera system became the current practice of dynamically aging wine. This also marks the beginning of the terminology criaderas y soleras.

117
Q

Sherry base wine marked with a slash become what type of Sherry?

A

Fino [/ - same as orientation of sherry cathedrals!]

118
Q

Sherry base wine marked with a circle become what type of Sherry?

A

Oloroso

119
Q

What are the steps for Sherry production?

A

fractionation, fermentation, classification, fortification, sobretable, reclassification, solera** [FFCF-SRS(reo)]

120
Q

When does wine enter the solera system?

A

within 12-18 months in order to provide nutrients for flor

121
Q

What is the range of abv for Oloroso Sherry?

A

17% (minimum to kill flor) to 22% (increased by evaporation, maximum permitted by DO)

122
Q

What is the normal fill of a Sherry barrel?

A

5/6th full

123
Q

What is the preferred barrel and oak type for Sherry?

A

600 liter American oak (not to be confused with 225 liter barrels mandated in Rioja)

124
Q

What is the general lifespan of flor?

A

7-8 years with regular replenishment

125
Q

The criaderas y soleras system also is used in which Spanish wine regions outside the Sherry Region?

A

DOP Montilla-Moriles, DOP Condado de Huelva, DOP Málaga and Sierras de Málaga and DOP Alicante

126
Q

The Sherry DO’s require what minimum aging for biologically aged wines?

A

2 years, but most often is longer

127
Q

What is evaporation rate in Rayas aging?

A

15% per year

128
Q

What is a bodega butt?

A

600 liter oak barrel for Sherry production

129
Q

Within the solera, where do Fino’s mature the best?

A

lower, cooler area of bodega, better for flor

130
Q

Within the solera, where do Oloroso’s mature the best?

A

higher, warmer area of bodega

131
Q

Which solera requires more movement of wine, Fino or Oloroso?

A

Fino (movement replenishes nutrients for maintenance of the flor)

132
Q

For bottling of Sherry, how much of wine is removed from barrel?

A

no more than a third

133
Q

What Sherries require refortification prior to bottling?

A

Fino (alcohol lost to maintenance of flor)

134
Q

What is predominant wine style for DO Sherry?

A

Generoso

135
Q

What is predominant wine style for DO Montilla-Moriles?

A

Blanco, slightly more than fortified wine

136
Q

What is the most important sub-zone of DO Malaga?

A

Axarquía for vino dulce; Serrania de Ronda for still wine

137
Q

What was the impact of Franco in Andalucia?

A

Franco was responsible for the bombings of multiple cities; White Terror was responsible for 30,000 executions.

138
Q

In context of wine, what does “hint of the sea” refer to?

A

In Spain, this may refer to salinity notes in Manzanilla Sherry. In reality, this is a widely used phrase around the world describing wines near the coasts.

139
Q

What is the most abundant yeast in sherry flor?

A

saccharomyces beticus [sounds like Sistema Betico]

140
Q

What is the role of acetobacter in sherry production?

A

the flor protects wine from acetobacter, the bacteria that produces vinegar

141
Q

Which dry sherry has the aromas and elegance of an Amontillado and the body, color and flavor of an Oloroso?

A

Palo Cortado

142
Q

Where are the hottest temperatures in Spain regularly recorded?

A

Andalusia’s hinterland is the hottest area of Europe, with cities like Córdoba and Seville averaging above 36 °C (97 °F) in summer high temperatures.**

143
Q

For best results with Fino and Manzanilla sherry, it should be consumed within what period of time?

A

Closed bottle - up to 1 year
Open bottle () - one week
() Tightly corked in the refrigerator.
[not testable, from www.sherry.wine]

144
Q

For best results with sherry other than Fino and Manzanilla, it should be consumed within what period of time?

A 
Other than Fino or Manzanilla Sherry Wines
Closed bottle - up to 3 years
Open bottle (*) - 2 months
(*) Tightly corked in the refrigerator.
[not testable, from www.sherry.wine]
145
Q

For best results with VOS / VORS sherry, it should be consumed within what period of time?

A 
VOS / VORS
Closed bottle - undetermined
Open bottle (*) - 3 months
(*) Tightly corked in the refrigerator.
[not testable, from www.sherry.wine]
146
Q

After bottled, when is sherry ready for consumption?

A

Once bottled, the wine is ready for consumption.

[not testable, from www.sherry.wine]

147
Q

How should sherry bottles be stored?

A

Store bottles in a vertical position so as to reduce the surface exposed to oxidation.
[not testable, from www.sherry.wine]

148
Q

Once opened, how should sherry bottles be stored?

A

Once opened, store bottles vertically with the cork firmly in place, and in the case of Finos and Manzanillas, keep always in the fridge. [not testable, from www.sherry.wine]

149
Q

What types of wines of the world are solera aged?

A

Products which are often solera aged with fractional blending include Sherry, Madeira, Lillet, Port wine, Marsala, Mavrodafni, Muscat, and Muscadelle wines. (Wiki)

150
Q

Is sherry a dessert wine?

A

Yes, when it is made with Moscatel and Pedro Ximénez. Importantly, it is also a bone dry white wine made from Palomino that serves as an aperitif (Fino or Manzanilla), with meat or cheese (Amontillado or Oloroso.)

151
Q

How is sweet sherry produced?

A

Sweet sherry can be naturally sweet or blended with Pedro Ximénez, Moscatel or rectified grape must. The naturally sweet sherries are called after their grape variety: Pedro Ximénez and Moscatel. Lustau even has a sweet sherry made from Palomino Fino. They are naturally sweet because fermentation is halted early (either by additional fortification or because there’s simply too much sugar for the yeast to push through.)

152
Q

What is the acidity level of sherry?

A

The nature of Palomino grapes and the fact that they are picked late results in low acidity wines: an average total acidity of 3.7 g/l and virtually no malic acid. The pH in Palomino grape juice is troubling and often has to be corrected to avoid bacterial contamination. The presence of acetaldehydes and minerals from the albariza soils will give it a fresh and bright appearance, which could be mistaken for acidity.

153
Q

What type of wine glass is best used to serve sherry?

A

The use of a standard white wine glass is preferred. (Not the small dainty glass in grandma’s cupboard.)

154
Q

What is the sugar level of Pedro Ximénez sherry?

A

Pedro Ximénez sherry legally starts at 212 g/l of sugar. The majority of PX wines on the market contain around 300-400 grams per liter. [sugar levels not testable]

155
Q

What are the common descriptors for sherry wines?

A

nutty aromas, a salty/savory side and the typical acetaldehyde descriptors of cut apple, almonds or chalk are appropriate for Manzanilla and Fino.**

156
Q

How is Sevilla or Seville pronounced?

A

Sevilla is pronounced “Se-BEE-ya,” never “Se-VIL-a” with an L sound. Seville is English. It is pronounced “Se-VIL,” like the Cadillac.

157
Q

How does DO Montilla-Moriles differ from DO Jerez-Xérès-Sherry?

A

The wines from Montilla-Moriles cannot be called sherry. Montilla-Moriles is about 150 km. away from Jerez, to the south of Córdoba. The region is generally a bit drier than Jerez, with more drastic diurnal shifts, less rainfall and particularly hot summers. the vast majority of Montilla-Moriles is planted with Pedro Ximénez grapes, used for both sweet and dry wines, rather than the Palomino Fino

158
Q

Why are Pedro Ximénez grapes grown more successfully in DO Montilla-Moriles than DO Jerez-Xérès-Sherry?

A

An important reason is that grapes are often dried after harvest and the drier air in DO Montilla-Moriles lowers the risk of grapes rotting.

159
Q

Between 1978 and 2018 the vineyard plantings of Jerez were reduced by almost 90%. Why did this happen?

A

They decided to keep the best 10% of the vineyards and find another purpose for the mediocre land. It is certainly true that nowadays Jerez is only using prime vineyards. The reason why Jerez can do with so little land is not just the fact that popularity is low. Virtually all PX grapes are brought in from Montilla and that all grapes for brandy and fortification are grown in La Mancha.

160
Q

When Brennan’s of Houston restaurant serves its iconic turtle soup, a splash of what wine is added to the dish at the table?

A

Lustau amontillado [probably not testable!]

SWS (13 decks)

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