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Spanish Wine Scholar > Andalucia > Flashcards

Andalucia Flashcards

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1
Q

What does Andalucía link?

A

Southern Europe to North Africa

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2
Q

What is the British overseas territory of Gibraltar called?

A

Meeting place of continents

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3
Q

What does the strait of Gibraltar seperate?

A

The 2nd largest continent (Africa), from the 2nd smallest continent (Europe)

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4
Q

Where did the final battle of the Reconquista take place?

A

Andalucía

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5
Q

Who brought the vine and founded southern coastal city of Gadir?

A

Phoenicians

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6
Q

Oldest city still standing in Western Europe?

A

Cadiz

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7
Q

What did the Roman’s rename Gadir?

A

Gades (Became Roman city and primary navel base)

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8
Q

When Vandals crossed the land what were they given?

A

Land grants in the south by the Roman’s, it was called Vandalusia

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9
Q

Who conquered Visigoths and set up their capital in Cordoba?

A

Umayyads

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10
Q

Who taught tribes how to prune vines?

A

Greeks

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11
Q

Who ordered the vineyards of Jerez to be gone for religious reasons?

A

Caliph

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12
Q

Where did Christopher C’s first expedition leave from?

A

Palos de la Frontera (Huelva Province)

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13
Q

Where were wines prized from?

A

Malaga

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14
Q

Who was Ferdinand Magellan?

A

He left Sevilla with 5 ships, he wanted to find a Western trade route to the spice islands of Indonesia,
Years later, one ship returned branding both sailors and sherry world travelers

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15
Q

When was the Criaderas Y Soleras system developed?

A

18th century

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16
Q

When did the French occupy and when did they loose the Spanish Western colonies?

A

19th century

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17
Q

When was the first railway built?

A

1854, La Estacion de Jerez

Between Jerez de la Frontera and El Puerto de Santa Maria

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18
Q

Who did Franco bomb?

A

Cordoba, Granada, Sevilla, Huelva, Malaga

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19
Q

White terror?

A

Mass murder

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20
Q

Andalucia is the — largest and — most populated autonomous community

A

2nd largest, 2nd most populated

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21
Q

Southernmost tip?

A

Gibraltar

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22
Q

How many provinces?

A

8

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23
Q

Capital?

A

Sevilla (4th most populous)

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24
Q

Where is the highest average annual temperature in mainland Spain?

A

Sevilla

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25
Q

Lowest overall temperatures in South?

A

Jaen and Granada

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26
Q

What winds are found in Andalucia?

A

Levante and Poniente

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27
Q

What cause hot/dry summers?

A

Azores high

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28
Q

One of the wettest areas in Iberian Peninsula?

A

Sierra de Grazalema Natural Park

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29
Q

Europe’s driest area?

A

Cabo de Gata in Almeria

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30
Q

What is tapas?

A

“Tapar” “To cover” or “To top”

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31
Q

What 2 winds create the ideal environment for the development of flor?

A

Poniente and Levante

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32
Q

What provides the natural border between Extremadura and Castilla-La Mancha?

A

Sierra Morena Range

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33
Q

Highest mountain range on Iberian Peninsula?

A

Sistema Betico

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34
Q

3 mountain chains in Sistema Betico?

A 
Cordillera Pentbetica (Murcia and Castilla- La Mancha
Cordillera Subbetica and Cordillera Prebetica (Southeastern Andalucia)
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35
Q

Highest peak in mainland Spain and 3rd highest in continental Europe?

A

Pico de Mulhacen in the Sierra Nevada range (Part of Penibetica) in Granada

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36
Q

5 rivers?

A

Odiel, Tinto, Guadalete, Guadalquivir, Barbate flow into Atlantic

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37
Q

2 rivers that flow through sherry country?

A

Guadalete and Guadalquivir

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38
Q

2 rivers that flow through the Med?

A

Guadiaro and Guadalhorce (These rivers are shorter and descend from Betico)

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39
Q

Sierra Morena North border soils?

A

Shallow, limestone (Vineyards in Cordoba province)

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40
Q

Sistema Betico East soils?

A

Deep/slate/clay

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41
Q

Where are Albariza soils found?

A

Jerez-Xeres-Sherry

Manzanilla-Sanlucar de Barrameda

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42
Q

Primary sherry grape?

A

Palomino Fino

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43
Q

Most popular whites?

A

PX and Vijiriego

and Chardonnay and Sauv B

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44
Q

Dominate reds?

A

Tempranillo, Garnacha Tinta, Cab Sauv, Merlot

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45
Q

How are grapes planted?

A

En vaso

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46
Q

Vine training in sherry producing areas?

A

Vara Y Pulgar

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47
Q

Vine training in VC Granada?

A

On slopes using en vaso and espaldera, but still hand harvested

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48
Q

Where did Phoenicians plant the first grape vines in Andalucía?

When the Roman’s took control, what did they rename the area?

A

Xera (Present day Jerez)

Ceret

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49
Q

What wine was highly prized during Moorish occupation?

A

Vinum Ceretensis

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50
Q

What did the Moors call sherry?

A

Sherish

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51
Q

What was English wool traded for?

A

Spanish sherish

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52
Q

Who attacked Cadiz and stole 3000 bottles of Sherry

A

Sir Francis Drake

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53
Q

Sherry producers created Regulations of the Guild of Raisin and Grape Harvesters of Jerez to provide?

A

Guidance on commercial practices, harvests, aging, barrel (bota) specifications

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54
Q

What did the English call sherry?

A

“Sack” taken from Spanish “Sacar” meaning to take out

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55
Q

Who is Palomino Fino (Listan Blanco) named after?

A

Don Fernan Yanez Palomino, a knight

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56
Q

What is PX used for?

A

Sweetening agent

Most plantings in DO Montila-Moriles where warmer/less humid growing conditions favour it’s full ripening

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57
Q

What is Moscatel de Alejandria used for?

A

Vinification, fruit, raisins, sweetening agent, varietal wines and some still wines

58
Q

Primera Yema?

A

Free run juice, very light, 65% of total volume, production of Fino sherries

59
Q

Segunda Yema?

A

Extracted via pneumatic press, more color and tannin than free run, 23% total volume, for production of Oloroso sherries

60
Q

What type of yeast is used?

A

Indigenous yeasts

61
Q

Wines with distinct paleness/finesse are destined to be aged as?

A

Finos or Manzanillas
Tank/barrel marked with a slash
These wines will undergo biological aging under a film of surface yeasts

62
Q

Wines with greater structure will age as?

A

Olorosos
Tank/barrel marked with a circle
These wines will undergo pure physio chemical oxidation in direct contact with air

63
Q

What happens after classification?

A

Wines are fortified with mitad y mitad

64
Q

What % are wines destined to be Fino or Manzanilla fortified to?

A

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

65
Q

What percentage are Olorosos fortified to?

A

Min 17% to ensure flor doesn’t develop

66
Q

Sobretable?

A

After fortification, wines are moved from tanks to wooden butts

67
Q

How long until the tasters reanalyze Finos and Manzanillas and confirm or change original classification?

A

3 months to 1 year

68
Q

What happens after fermentation and fortification for Finos and Manzanillas?

A

They are put into barrels for biological aging
Blanket of surface yeasts develops on the wine
This surface yeast is known as the Velo de Flor

69
Q

What should the temperature for yeasts be in Biologically aged sherries?

A

Cool/stable 18-20C
Humid atmosphere >65%
Bodega doors are closed, floor is hosed down with water

70
Q

How long does it take Flor’s food source to be depleted?

A

12-18 months

Wines must be refreshed via Solera system

71
Q

Biologically aged wines aging requirement?

A

Min 2 years

72
Q

A sherry pulled out from underneath a living floor is bottled as?

A

Fino or Manzanilla

73
Q

Lifespan of flor?

A

7-8 years

Manzanillas can live a little longer due to humid conditions in Sanlucar

74
Q

When Fino/Manzanilla flor dies off, if the wine is allowed to stay in barrel what happens?

A

It comes into direct contact with air and an Amontillado can be created by refortifying the wine to a min 17% and aging it further
Aromas of hazelnuts develop

75
Q

Max alcoholic strength an old oloroso can pickup?

A

22%

76
Q

What are Rayas?

A

Oloroso sherries
Butts which have lighter wines that can age outside in the sun for 1-2 years.
15% of volume will evaporate each year concentrating flavours
Usually blending with sweetening agents to make dessert sherries

77
Q

What does latin word Solum mean?

A

“Floor” “Suelo” (Bottom row of butts in a vertical stacking)

78
Q

What are criaderas also known as?

A

“Scales”

79
Q

How many criaderas in a solera are there?

A

3-20

However, the number of butts within a criadera is unlimited

80
Q

Preferred barrel for criaderas system?

A

600L American Oak Cask “Bodega Butt”

81
Q

How much is the Bodega butt filled?

A

5/6 capacity

82
Q

Where do Finos mature best?

A

Bottom tiers of the stack, where temps are coolest and humidity is highest

83
Q

Where do Olorosos mature best?

A

Warmer, higher tiers, as warmer temps accelerate oxidation

84
Q

At bottling how much of the oldest wine in the solera is removed for bottling?

A

No more than 1/3rd

85
Q

What is “Running the scales”

A

Replacing the vacuum with an equal portion of wine from the 1st criadera (oldest tier) then replacing with an equal portion of wine from the 2nd criadera (younger tier) and so on

86
Q

Do all sherries lose water as they age?

A

Yes

87
Q

What do Olorosos gain as water evaporates?

A

Alcohol

88
Q

What do Finos lose?

A

Water due to evaporation
Alcohol because it’s a food source for the flor
Finos must be refortified to a min 15% before bottling

89
Q

How is vinos de color produced?

A

Producing an arrope and then adding it to Palomino Fino must in a 1:3 ratio and aging it in a solera to gain the appropriate style.
Used in Vinos generosos de licor

90
Q

Can you add sweetening agents to dry sherries?

A

Yes

91
Q

What 2 needs should architecture address?

A

Retention to humidity (vital to devlop flor)

Reduction of heat

92
Q

What shape are Bodegas?

What axis are they on?

A

Rectangular

Northeast/Southwest axis, which allows entry of beneficial Poniente winds, while blocking strong Levante winds

93
Q

Vino Generosos (Dry sherries)?

A

Dry sherries which are biologically and/or oxidatively aged
Driest fino to rich/nutty oloroso
All produced from Palomino grapes grown within boundaries of Do Jerez and aged within sherry triangle

94
Q

Fino?

A

“Fine”
Fortified, dry sherry made from Palomino grape, which has undergone biological aging under a velo de flor

One of the least acidic wines in the world
Light/elegant Fresh dough/roast almonds

95
Q

Manzanilla?

A

“Chamomile”
Fortified dry sherry, made from Palomino grape, which has undergone biological aging, must be produced/matured in humid coastal town Sanlucar

Aromatic/light
Salty finish

96
Q

Amontillado?

A

Fortified dry sherry made from Palomino grape which undergoes a dual aging process
Starts as a biologically aged fino, but after the death of flor, the wine is refortified and develops further in direct contact with air

Dark/nutty
Cashews/Hazelnut

97
Q

Palo Cortado?

A

Rare dry sherry made from palomino grape
Initial classification designates wine for biological aging, but after sobretable stage, it’s refortified about 17% and redirected to oxidative aging
Removed from flor sooner than Amontillados
Aroma of Amontillado
Flavour/color of Oloroso
This was a natural occurrence

98
Q

Oloroso?

A

Dry sherry from Palomino grape
Fortified to min 17%, undergoes oxidative aging
Dark/full flavored
Walnut

99
Q

Vino Dulces Naturales (Naturally sweet sherries)?

A

Made from Moscatel de Alejandria or PX which are overripe or sundried
PX grapes can originate in DO Montilla
Fermentation is halted by addition of grape spirit
The wines then age oxidatively

100
Q

Moscatel (de Alejandria)?

A

Naturally sweet wine made from min 85% overripe or sundried moscatel grapes whose fermentation has been halted by the addition of grape spirit
Orange blossom/honey
Sometimes blended with PX or arrope to create darker color

101
Q

PX?

A

Naturally sweet, made from 85% overripe or sundried PX grapes whose fermentation has been halted by the addition of grape spirit
Vinified in DO Montilla, then transported to Jerez for maturation (this transfer allows them to be labeled sherry)
Dark color, syrupy, figs
Among the sweetest wines in the world
400g/L RS

102
Q

What are Vinos Generosos De Licor?

A

Blended sherries
Blending dry and naturally sweet sherries
Known as “cream” sherries
4 categories are authorized

103
Q

Blended sherry DRY?

A 
Fino or Manzanilla to which RCGM has been added
Pale yellow
Fresh dough/almonds
AKA-Pale or Pale dry
<45G/L
104
Q

Blended sherry PALE CREAM?

A

Fino or Manzanilla to which RCGM has been added
Pale gold/Bread dough/Hazelnut
4.5%-11.5%

105
Q

Blended sherry MEDIUM?

A

A wine made by blending an Amontillado with Moscatel, PX, or RCGM
Further divided into medium dry (0.5%-4.5%)
and medium sweet (4.5%-11.5%)
Golden/Abocado/Amoroso/Brown/Milk/Rich also authorized
Amber/Baked apple
0.5%-11.5%

106
Q

Blended sherry CREAM?

A

Blending an oxidatively aged wine (oloroso) with PX which creates a full bodied wine (11.5%-14%)
Mahogany/Walnut/dried fruit

107
Q

How many categories of aged designated sherries?

A

3

108
Q

What is Vinos de Vejez Calificada?

A

ONLY Amontillado, Oloroso, Palo Cortado, and PX are eligible
Judgement of independent tasting commitee
Extreme age analysis by Estacion de Viticulture, which limits sales by requiring a certain amount of wine to remain in the Solera

109
Q

What does Vinos de Vejez Calificada refrence?

A

The wine drawn and bottled, not the entire solera from which it is drawn
Age designation only applies to the wine in the bottle, not the solera itself
Wine itself does have an average age, which when drawn is the same as the solera

110
Q

VOS?

A

Very Old Sherry

Wines with an average age of more than 20 years

111
Q

VORS?

A

Very Old Rare Sherry

Wines with an average age of more than 30 years

112
Q

What is Vinos con Indicacion de Edad?

2 designations in this category?

A

Sherry wines with indication of age
Amontillado, Oloroso, Palo Cortado, PX
Subject to tasting committee/age related analytical tests
HOWEVER…This age certification applies to the ENTIRE Criadera Y Solera from which the wine is drawn

12 years old/15 years old

113
Q

What is Anada?

A

“Vintage sherry”
Only Amontillado, Oloroso, Palo Cortado may qualify
From specific years of harvest
Aged oxidatively and are NOT part of the solera system
Barrels holding vintage sherries are sealed strictly and monitored by Consejo

114
Q

What is East India Sherry?

A

Produced by Lustau
Created to pay homage to the style of cream sherry carried by trading ships traveling to the Indies

Butts of sherry were stored below deck, motion of ship and humid conditions created a mature/smoother wine that was originally put into cask

Oloroso and PX are aged separately for 12 years
These 2 wines are blended then returned to a 45 cask solera for an additional 3 years of aging

2nd aging takes place in a location with elevated humidity

115
Q

Soils in DO Jerez and DO Manzanilla?

A

Albariza (Chalk, limestone, clay, sand)
Barros (Clay)
Arenas (Sand)

116
Q

Where is DO Jerez and DO Manzanilla located?

A

Cadiz

117
Q

Where does the name DO Jerez and DO Manzanilla come from?

A

Combination of 3 areas where it’s popularity was the highest
Spain (Jerez)
France (Xeres)
England (Sherry)

118
Q

Is DO Manzanilla located within the geographic boundaries of DO Jerez?

A

Yes
Production techniques are the same
Share same Consejo

119
Q

What is Marco De Jerez?

A

Area encompassing 9 towns allowed to produce grapes for sherry production

120
Q

DO Malaga is dedicated to?

A

100% Dulce

121
Q

Preferred white grapes in DO Malaga?

A

PX, Moscatel de Malaga

122
Q

In 17th, 18th, 19th, centuries, what was Spain’s 2nd largest wine region?

A

DO Malaga

123
Q

Indigenous grapes that are allowed to be incorporated into Vino Dulce bottlings in DO Malaga?

A

Rome, Doradilla, Lairen

Combined max 30%

124
Q

What is Pajarete wine from DO Malaga?

A

Fortified sweet wine, produced from PX and/or Moscatel grapes
Fermented and oxidatively aged for min 2 years in oak barrels
Sugar content between 4.5%-14%

Some make non fortified sweet Moscatels-drink young

125
Q

What DO lies within DO Malaga that only makes raisins?

A

DO Pasas de Malaga

126
Q

What is DO Malaga using DO Sierras de Malaga for?

A

To craft dry still wines with indigenous and international grapes

127
Q

Soil types in DO Montilla-Moriles?

A

Albero (Albariza)

Ruedos (Sand over clay)

128
Q

What 2 rivers are found in DO Montilla?

A

Guadajoz to the NE
Genil to SW
They encompass 17 towns

129
Q

Why are Montila and Moriles the 2 most important towns in the DO?

A

Elevation and soil

130
Q

What grape is #1 in DO Montila?

A

PX

131
Q

Where are vineyards of Sierra de Montilla and Moriles Altos planted?

A

Highest elevations within the DO on Albariza

132
Q

What grape thrives in heat and reaches sugar levels/phenolic ripeness not achieved closer to coast?

A

PX

133
Q

In DO Montilla-Moriles, wines grown in clay soils tend to have a more accelerated aging/oxidative track than those grown on Albariza?

A

True

134
Q

What can wines in DO Montilla NOT be labeled as

A

Sherry

135
Q

What term originated in DO Montilla-Moriles?

A

Amontillado

136
Q

Are Fino style wines in DO Montilla fortified?

A

No, because PX naturally ripens to 15% potential alcohol, unlike Finos and Manzanillas in Jerez

137
Q

Where does vinification take place in DO Montila?

A

Temp controlled stainless steel tanks for fermentation, prior to moving them to tinajas to age

138
Q

What is Do Montilla-Moriles most famous for?

A

Sweet wine PX

  • Grapes are hand harvested in August and dried on straw mats for 4-10 days
  • Clusters are turned regularly
  • The drying process is known as Soleo
  • Min sugar in juice must be 400G/L, special basket presses are used to extract the thick juice from the dried grapes
  • Sugar levels in juice are so high, yeast struggles to ferment to more than 3-4% abv, so the juice is fortified with a neutral grape spirit to 15%abv
  • Wine is then put into tinajas or casks and categorized as Vintage or Solera
139
Q

Sweet PX wines that age via the Criaderas Y Soleras system spend how many years in wood?

A

They are put into casks that are filled to a max capacity
Min 2
Wines are consumed young, but vintage counterparts can age

140
Q

Are the vintage versions of PX topped off?

A

No, hence why the wines become concentrated over time
Extremely sweet/Can age for decades
Viscous/Caramel

Spanish Wine Scholar (16 decks)

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